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.
Tools
- Measuring Cups & Spoons
- Kitchen Scale
- 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 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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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