Baking Crusty French Bread
This bread relies on time rather than extra ingredients. The goal is a light, airy crumb held inside a shattered-glass crust.
Patience is your primary ingredient
The long, cold rise in the refrigerator allows the yeast to develop structure and depth, which you cannot rush. Keep your water temperature room-cool to ensure the yeast remains active but controlled.
- Large mixing bowl
- Baking stone or heavy steel
- Lame or razor blade
- Spray bottle
- Cast iron skillet for water
What goes in.
- 500gBread flour
- 350gWater
- 10gFine sea salt
- 5gInstant yeast
Creating the Shatter
Pouring boiling water into a preheated skillet at the moment the dough enters the oven creates the burst of humidity required to keep the crust soft long enough for the bread to reach full volume.
The method.
Mix the dough
Whisk flour, yeast, and salt. Add water and mix until no dry flour remains. Let rest for 20 minutes.
Develop structure
Perform four sets of 'stretch and folds' every 30 minutes. Grab the edge of the dough, pull it up, and fold it over itself. Repeat around the bowl.
Cold ferment
Cover the bowl and place it in the refrigerator for 18 to 24 hours. The dough should double in size.
Shape
Divide into two pieces. Gently roll them into cylinders on a floured surface. Tighten the surface by pulling the dough toward you against the counter.
Score
Place loaves on a floured cloth. Right before baking, score the top with three long, diagonal slashes using a razor blade held at a 45-degree angle.
Bake
Preheat oven to 450°F (230°C) with a stone and skillet inside. Slide loaves onto the stone, pour a cup of boiling water into the skillet, and shut the door. Bake 25 minutes until deep golden brown.
Other turns to take.
Baguette Style
Divide the dough into four thinner pieces instead of two for a narrower, crunchier loaf.
Sesame Crust
Brush the shaped loaves lightly with water and roll them in raw sesame seeds before the final proof.
When it doesn't go to plan.
Use a digital scale; volume measurements are too unreliable for bread baking.
Do not pull the loaves out of the oven early; the crust needs deep color to ensure it is crisp and not chewy.
Let the bread cool for at least one hour on a wire rack; if you cut it hot, the steam escapes and the inside becomes gummy.
The ones that keep coming up.
Why did my bread flatten out in the oven?
The dough likely over-proofed or lacked sufficient tension during shaping.
Can I use all-purpose flour?
You can, but the bread will be softer and have a less defined chew than bread made with high-protein flour.
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