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Made with only four ingredients, this classic French bread from our upcoming Big Book of Bread (on shelves October 22, 2024) has a thin, crisp crust with a soft, fluffy interior and open crumb structure. It’s a fine example of a bread made with a “lean” dough (one without any added sugar or fat). Quotidian but not plain, this bread makes great toast, BLT sandwiches, and our Supreme Garlic Bread:
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The Big Book of Bread:
AP Flour:
Instant Yeast:
Bread Lame:
Bread and Pizza Stone:
Brotform Liner:
Baker’s Peel:
Bowl Scraper:
Credits
Martin Philip – Host
Tucker Adams – Senior Producer
Lydia Fournier – Set Assistant
Robert Strype – Editor
Chapters
0:00 Make the preferment
4:18 Do bulk fermentation and the bowl folds
6:16 Divide and pre-shape the bread loaves
8:30 Shape the French bread dough
10:44 Score and bake the loaves
13:06 Slice and enjoy the crispy golden French bread!
#FrenchBread #BreadRecipes #Baking
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35 Comments
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Would this recipe work well with the King Arthur keto flour?
Sooo, after my third rise, it's still a little bumpy and wet, not like yours.
Is it because it's humid humid and rainy today?
Should I give it another fold and rise?
The dough has strength and pull.
Any bread makers want to comment?
Love this recipe! So easy and so delicious. I’ve made six loaves now and it’s incredibly popular. Might even challenge Martin’s hamburger bun recipe as the best bread I’ve ever made. Thank you to Martin and the KA team for making great recipes and videos so we can surprise our families with amazing bread. 🥖
Oh wow!!! Good things really do come to those who wait. I think I could eat a whole one of those all by myself
I have made this bread from this recipe several times now, and it has come out perfect every single time. Definitely worth the time spent.
Too bad it’s made with commercial yeast 😮
Its a great tutorial, BUT… Forgot to say, how long to bake or what temp. to preheat to????? Anyone know?
“Don’t let that dough smell your fear” 🤣
Now do the gluten free recipe!
This is NOT an easy French bread…
Martin is phenomenal! I love to watch him! Precise information, not a lot of silliness; just straight forward baking, but not dull and boring either!!
This seems like a lot of work and time for a loaf of bread…
So you don’t need baking powder or soda????
What temperature and how long do you bake it for?
12-16 hours?! Nope. No time for that.
Any mention of oven temp and cooking times?
I started dieting 3 months ago and down 25 lbs so far. I love pizza so I started to learn how to bake them to control the ingredients. I am going to step into bread making now and try this recipe this weekend. I appreciate your videos and I really appreciate that on your site you list the nutrition for the recipes. Keep up the amazing work!
Hi Martin, thank you for your great recipe, and such a great explanation', Can I half the recipe?
Can I use active dry yeast?
Links aren't working for me. Great recipes
Can I use my sourdough starter instead of yeast? I’m just new to bread and made my own starter
Great instrutional video…can you please advise as to the brand of bowl cover you used. Thank you…cheers!
am I crazy or does it not say how long in the oven and at what temperature?
My dough was very wet. Was difficult to work with. I’m a new baker so not sure what happened.
I have been baking our bread since before COVID using the King Arthur No-Knead recipe. A friend and third generation professional baker has been encouraging me to step up to the ways of pre-ferment and poulish. As we speak, next to my laptop is this dough waiting for its second fold. I have family coming over for lunch tomorrow and I'm excited to see how this turns out. Thank you to Martin for his exceptionally clear and detailed explanation/demonstration. All hail King Arthur!
I love this !! Thank you
Martin, what did you set the oven temperature at and how long did you bake the loafs for?
Can i make it without oven. please tell me how.Please,Please ,Please😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭
14:27 not every day.. u took almost 2 n half days 😅
I baked this yesterday, my first time baking bread. Came out so good . Thank you Martin
"Don't let it smell your fear." (omg. he's been in my head.) Thank you, King Arthur! Watching too many of the Les Dieux du Pain Français only makes me feel dumber and farther away from the deep magic. Here: I CAN DO THIS.
You know that part where you've watched the video 50 times… and you are part way through following along and making it… and yours looks nothing like the ones in the video? 😅 Ya. I'm at that part.
So much detail, but you left out baking time and temperature. 🤨
My favorit baking channel… and Martin is the best teacher!
I really do not have the time to mess about like this for days for a few bread rolls.