This recipe surprises you with its crusty exterior and light, soft crumb. It's homemade Pan Frances (French bread), but it delivers the flavor and texture of bakery-fresh bread!
For more bread recipes, check out our Telera Rolls, Bolillos, Potato Bread, Bread with Cornmeal, Dinner Rolls, and Galleta Paraguaya.
How to Make Pan Frances
Note: The full instructions are provided in the recipe card below.
- Place the flour and yeast in the bowl of the stand mixer.
- Add the remaining ingredients.
- Mix the dough until it starts to catch.
- Mix the dough until smooth and springy.
- Transfer the dough to an oiled bowl.
- Let it rise.
- Fold over the dough and punch it dough.
- Transfer it to a flaunted work surface.
- Shape and place the dough in pans.
- Let it rise
- Bake.
Camila's Tips
- Place a shallow metal pan on the oven's lower rack while preheating and fill it with hot water just before inserting your bread to create steam and help form a beautiful crust. Avoid using glass containers for steam as they can break under high heat. Alternatively, add ice cubes to the pan when placing the bread in the oven for a quick burst of steam. If your oven has a glass window, protect it with a towel when adding ice to avoid shattering from temperature changes.
- For additional steam, mist the inside of the oven with water just before baking.
- Steam is most effective during the first 10-15 minutes of baking as it helps the bread expand and form a crust. Remove the steam source after this period to prevent excessive moisture. After removing the steam source, ensure proper ventilation in your oven to allow any excess moisture to escape during the rest of the baking time. You can slightly crack the oven door open with a wooden spoon if needed.
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Recipe
Easy French Bread
Nothing compares to the aroma of freshly baked bread, and Pan Francés, also known as French bread, stands out as a timeless and delectable choice. It's perfect for both beginners and experienced bakers. This recipe requires only a few simple ingredients and can be ready to eat in just a few hours.
Equipment
- Baking Sheet or Stone
- Bread Lame or Razor Blade
- Spray Bottle
- Plastic Wrap or Towel
- Stand Mixer with Dough Hook
Ingredients
- 1.135 Kg (2 lb) Bread Flour
- 10.5 g Instant Dry Yeast
- 0.765 ml warm water , (110⁰F and 115°F)
- 25 g Kosher Salt
Instructions
- In the bowl of an electric mixer fitted with the dough hook combine the flour and yeast. Add water and salt and mix on low speed for 2 minutes. Mix on medium speed for 3 minutes.
- The dough should be smooth and elastic. Bulk ferment the dough until nearly doubled, about 30 minutes, and fold the dough to ferment for another 15 minutes before dividing.
- Scale the dough into 1 lb/ 454g pieces. For each loaf, shape the dough into an oblong. (Work sequentially here and in later steps, starting with the first piece of dough you divided and rounded). Let the dough rest, covered until relaxed, about 15 to 20 minutes.
- Position the dough lengthwise parallel to the edge of the work surface with the seam side up. Press lightly with your fingertips to stretch it into a rectangle 10 inches/25cm long using as little flour as possible.
- Fold the top edge of the dough down to the center of the dough, pressing lightly with your fingertips to tighten the dough.
- Fold the dough lengthwise in half and use the heel of your hand to seal the 2 edges together, keeping the seam straight. Roll the dough under your palms into a cylinder 20 in/25 cm long.
- Keep the pressure even and hold your hands flat and parallel to the work surface. Move your hands outwards from the center of the cylinder towards the ends and slightly increase the pressure as you move outward until both ends have an even gentle taper.
- Then increase the pressure at the ends of the loaf to seal them. Place the loaves seam side down into a pan or onto a parchment-lined sheet pan. Proof covered until the dough springs back very slowly to the touch, about 30 to 40 minutes. ( Baguettes should be slightly underproof when placed into the oven).
- Score the dough with 5 to 7 diagonal lines down the center of the loaf, overlapping each cut by ½ in/ 1 cm. Bake in a 475°F/ 246°C oven with steam, if possible, until the crust is golden brown and sounds hollow when thumped on the bottom, and you hear a crackle when you hold it next to your ear, about 20 to 25 minutes. Cool completely on a wire rack.
Notes
How to Store & Freeze
Store baguettes in aluminum foil for up to two days to prevent drying out. For longer storage, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag for up to 3 months. To revive a dried-out baguette, wet the crust, then bake in a 300–325°F (150–160°C) oven for 6 to 12 minutes.
Nutrition
Nutrition Facts
Easy French Bread
Amount per Serving
Calories
1033
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Sodium
2429
mg
106
%
Potassium
309
mg
9
%
Carbohydrates
207
g
69
%
Fiber
8
g
33
%
Sugar
1
g
1
%
Protein
35
g
70
%
Vitamin A
6
IU
0
%
Vitamin C
0.01
mg
0
%
Calcium
45
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
