Crusty French Bread
This bread relies on time and temperature rather than complex ingredients. The goal is to build a structure strong enough to trap gas, creating large, uneven holes inside while the exterior hardens into a deep brown, audible crunch.
Patience is your primary ingredient.
The long, cold rise in the refrigerator develops the complexity of the dough and makes it much easier to handle when shaping. Do not rush the bulk fermentation if you want the characteristic open crumb.
- Digital kitchen scale
- Large glass bowl
- Dutch oven
- Parchment paper
- Lame or sharp razor blade
What goes in.
- 500 gbread flour
- 350 gwarm water (80°F)
- 10 gsea salt
- 3 ginstant dry yeast
Trapping the Heat
Baking the bread in a lidded Dutch oven traps the moisture evaporating from the dough. This keeps the surface soft initially, allowing for maximum expansion before the crust begins to harden.
The method.
Mix the dough
Whisk flour, salt, and yeast together in a bowl. Pour in the water and stir with a sturdy spatula until no dry flour remains. Cover and let rest for 30 minutes.
Develop strength
Perform four sets of 'stretch and folds' over the next two hours. Grab the edge of the dough, pull it upward until you feel resistance, and fold it over the center. Rotate the bowl and repeat on all sides.
Cold ferment
Cover the bowl tightly and place it in the refrigerator for 12 to 16 hours. The dough should double in size and show small bubbles across the surface.
Shape and proof
Turn the dough onto a lightly floured surface. Shape into two tight batards by folding the edges into the center and rolling into a log. Place seam-side up in a floured proofing cloth for 60 minutes.
Score and bake
Preheat your Dutch oven to 475°F. Score the top of the loaf with a single, swift motion using a razor. Bake covered for 20 minutes, then remove the lid and bake for another 15 to 20 minutes until the crust is a dark, burnt-honey brown.
Other turns to take.
Roasted Garlic
Fold in two heads of roasted, mashed garlic during the final set of folds for a milder, aromatic interior.
Semolina dusting
Coat the proofing cloth in coarse semolina instead of flour to provide a distinct, gritty texture to the crust.
When it doesn't go to plan.
Use a scale; volumetric measurements are too inconsistent for bread baking.
If the dough sticks to your hands, wet them with cold water before handling.
Listen for the bread. If it sounds hollow when tapped on the bottom, it is fully cooked.
The ones that keep coming up.
Why did my bread flatten out instead of rising?
The dough was likely over-proofed or lacked proper tension during shaping. Ensure you are creating a tight skin on the outer layer of the loaf when shaping.
Can I use all-purpose flour?
You can, but bread flour has a higher protein content, which provides the chewy texture expected in a crusty loaf.
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