This easy (and we mean EASY!) homemade French bread recipe is sure to be a hit! Homemade dutch oven bread that's readyin just a few hours - no overnight rise. Crispy crust on the outside and soft, airy bread on the inside! Vegetarian.
The instructions may look a little long, but they'reall basically just notes on technique - so don't let the number of steps intimidate you!
If you're serious about homemade bread, you may enjoy using a proofing basket (it's one of my favorite kitchen tools!) to help the bread keep its shape while it rises. You also end up with beautiful flour rings on the crust! We like to use an 8- to 9-inch proofing basket for a single loaf of bread.
Ingredient Crusty Bread — Mommy's Kitchen
If you don't have a proofing basket, no worries! Just use a medium-sized (8- or 9-inch diameter) mixing bowl to let the bread do its final rise before you bake it. Flour the bowl well to prevent sticking!
The crackly brown crust here is theresult of baking this bread in a Dutch oven. By keeping the lid on while the bread bakes, you create a nice steamy atmosphere inside the pot - and the steam is what gives the bread that crispy, magical crust. (Read more about the importance of steam in bread baking here!)
This section is LONG - but we wanted to cover the most frequent questions we get! Feel free to skip right to the recipe, but please do utilize this section if you run into questions while you're baking. For additional training videos, tips, and recipes, check out Everyday Artisan Bread!
Crusty French Bread
How to measure flour: If you have a kitchen scale, please use it! Measuring by weight is MUCH more accurate than measuring by volume (with cups) and will give you more consistent bread. That being said, you can certainly make great bread without a kitchen scale! To measure flour in cups: If you measure flour by dipping your cup straight into the bag or bin and shaking off the excess, plan to use about 2 ½ cups of flour. If you measure by stirring the flour with a spoon or scoop before scooping it into a measuring cup and leveling it off, plan to use about 3 cups of flour. You can always add more flour if you need to - just be aware that this is a relatively slack (wet) dough, so it will be a bit shaggy and sticky at first (but it will smooth out and become more elastic as it rises and again as you shape it!)
Equipment. We recommend a 4- to 6-quart Dutch oven for best results. Le Creuset and Staub are our favorites, but Marquette Castings and Lodge also make solid options that are more budget-friendly. If you don't have a Dutch oven, see this post for alternative baking methods (you can still make great bread without fancy equipment!) Please make sure that your Dutch oven is fitted with a metal (rather than plastic) knob on its lid for best results, and please check the care instructions on your individual equipment before baking. We use this 8.5-inch proofing basket, but an 8- or 9-inch banneton or medium-sized mixing bowl also work well for the final rise.
PLEASE READ THE POST ABOVE FOR OUR COMPLETE FAQs, TIPS, AND ADVICE. We've gotten so many amazing questions from you - we wanted to be sure to answer as many as we can as
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As we can, but if we put our answers here in the recipe it would make it very annoying to print. Please check the FAQ section in the post above if you have a question or run into a problem!
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I'm Jessie, and I like to talk about food. Tag your recipes # on social media to share your creations! Learn about our team!This is a phenomenal bread recipe. The best, EASY yeast bread you will ever make, beginners love how simple it is while bread connoisseurs appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!
Saturday White Bread Recipe
This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics – large holes in the crumb like your favourite sourdough bread with that signature
Here are process steps with tips, but also see the video below – super handy to see the dough consistency, and how to form the dough.
Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want!
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Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly.
OPTIONAL – develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.
Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 – 12 hours in fridge). Beauty of this bread is that you can bake anytime!
Bread Recipes, From Focaccia And Challah To Dinner Rolls And Bagels
30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.
Scrape dough out of bowlonto floured work surface. It will be wet and sticky and that’s exactly what you want – because we willnot be kneading it! In fact, you won’t even touch it with your hand.
PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.
Quick And Simple Ways To Get A Perfect Crispy Crust On Your Home Baked Bread
Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.
Don’t get too hung up on the shaping – you’ll deform it in the next step!! This step is mainly to deflate the dough.
Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper using the scraper so the seams from the step above are face down, and you have the smooth side up.
Classic Crusty French Bread Recipe
Do not get too hung up on a neat shape – this bread is supposed to be rustic! Besides, scruffier shape = more awesome crispy ridges
Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.
Bake for 30 minutes with the lid on (this creates a steamer effect, allowing the bread to rise while it cooks before crust sets), then 12 minutes with the lid off to brown and crisp up the crust. The surface will crack – and you want this, for extra crispy ridges!! And it looks authentic, just like the Artisan bread you buy at bakeries. 😇
Simple Crusty White Bread Recipe
Cool for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue, so I learnt this first hand!)
Everything you do with bread you buy, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!
Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!
Easy Crusty Bread
I hope you enjoy this crusty bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever!
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable.
1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.
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Wholemeal/wholewheat flour – start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).
2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry
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