Name: Rustic French Bread Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 3 h 5 min
Cuisine: French
Ingredients: 3 1/4 cups all-purpose flour; 1 tsp sugar; 1 tsp salt; 1 1/2 tsp active dry yeast; 1 1/4 cups water (105 – 115 degrees F)

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Introduction

This rustic French bread is a simple, handmade loaf with a crisp crust and soft, airy interior. Perfect for sandwiches, dipping, or enjoying with a pat of butter, it brings the charm of a classic bakery right into your kitchen.

The image shows a round loaf of bread dusted with white flour on top, cut in half horizontally and placed on a black cooling rack. The top half on the right side has a golden-brown crust with visible crusty texture and light white flour dusting. The left half reveals the inside soft crumb, light beige with an airy texture with many small holes. The setup is on a white marbled surface, and there is a serrated knife partially visible on the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/4 cups all-purpose flour
1 tsp sugar
1 tsp salt
1 1/2 tsp active dry yeast
1 1/4 cups water (105 – 115 degrees Fahrenheit)

Instructions

Step 1: Combine the yeast, warm water, and sugar in the bowl of your stand mixer. Let it sit for about 5 minutes to activate the yeast.
Step 2: Add half of the flour and salt to the yeast mixture. Fit your mixer with the dough hook and knead on medium-low speed. Gradually add the remaining flour and continue kneading until the dough just comes together; it will be sticky.
Step 3: Transfer the dough to a lightly floured bowl and cover with a clean towel. Let the dough rise for 2 hours. Then, place it on a generously floured piece of parchment paper or cutting board and gently form it into a smooth ball. Sprinkle the top with more flour, cover with a large bowl as a dome, and let rise another 30 minutes.
Step 4: Preheat the oven to 425°F. Place a Dutch oven with its lid inside the oven to preheat for 20 minutes. If you don’t have a Dutch oven, you can use a baking sheet, but do not preheat it.
Step 5: Score the top of the dough with a very sharp knife. Carefully transfer the dough with the parchment paper (or alone if not using parchment) into the hot Dutch oven. Bake for 30 minutes with the lid on, then remove the lid and bake another 10 minutes until the crust is golden. If using a baking sheet, bake for 35 minutes. The bread’s internal temperature should reach about 210°F.
Step 6: Remove the bread from the oven and transfer it to a cooling rack. Once cooled, slice and enjoy. Store leftover bread in a storage bag or container at room temperature for up to 3-5 days.

Tips & Variations

For an even crispier crust, spray a little water inside the oven just before baking to create steam.
If you prefer a softer crust, brush the top of the dough with melted butter right after baking.
You can substitute part of the all-purpose flour with whole wheat flour for a heartier loaf, but reduce it to half the amount to maintain texture.

Storage

Store the bread at room temperature in a bread bag or airtight container for 3 to 5 days. To refresh slightly stale bread, reheat in a 350°F oven for 5-10 minutes. Avoid refrigeration, as it can dry the bread out faster.

How to Serve

A round loaf of bread with a golden-brown crust is covered with a light dusting of white flour. The bread has deep cuts in a star pattern, creating six sections, showing a soft and airy texture inside with a slight crust on top. It sits on crumpled parchment paper inside a round white dish. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread by hand without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 8-10 minutes until smooth and elastic. The texture will remain the same with a bit more effort.

What if I do not have a Dutch oven?

You can bake the bread on a baking sheet instead. Skip the preheating of the sheet, bake for about 35 minutes, and consider placing a pan of water in the oven to create steam for a better crust.