Description
A traditional French bakery-inspired bread combining simplicity and chewy, airy texture. Perfect for everyday meals or special occasions with a customizable dough that yields a golden crust and soft crumb. Optional olive oil and egg white adjust moisture and crust appearance.
Ingredients
2 cups warm water (105°F-115°F), verify temperature with a thermometer
1 tbsp (or 1 packet) active dry yeast
1 tbsp sugar (can substitute honey for subtle molasses notes)
2 tsp salt (use sea salt for briny depth)
5 to 5½ cups bread flour (high gluten content ensures chewy crumb)
1 tbsp olive oil (optional; omittable for lighter crumb)
1 large egg white (optional; substitute water for simpler crust)
Instructions
In a large bowl, combine 2 cups warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
Verify foam peaks on liquid surface using a ruler—1/4 inch is optimal.
Add salt and 3 cups flour to yeast mixture. Mix at low speed (or by hand) until ingredients combine.
Increase to medium speed and add remaining flour 1/2 cup at a time until dough clears bowl sides.
Turn dough onto floured surface. Use the heel of your hand to stretch and fold the dough repeatedly. Knead for 10 minutes, incorporating all ingredients.
Transfer dough to a bowl lightly oiled. Cover and let rise for 1 hour or until doubled in size.
Shape dough into 2 loaves and place in greased 9×5 inch loaf pans. Let rise again for 30–45 minutes.
Preheat oven to 425°F. Brush tops with beaten egg white or water for a crust. Score loaves with a sharp knife.
Bake for 25 minutes, rotating halfway through for even browning. Check doneness by tapping the bottom for a hollow sound.
Notes
Warm water temp is critical—avoid overheating to prevent killing yeast
High-hydration dough will be sticky but develops air pockets naturally
Kneading can be done manually or with a mixer (low-speed hook attachment)
Olive oil can be omitted for a crispier crust
Egg white glaze creates a golden sheen; water results in a matte, artisan finish
Store in a sealed container for 3–4 days or freeze for 3–6 months
- Prep Time: 25
- Cook Time: 25
- Category: BREAKFAST
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice of bread
- Calories: 60
- Sugar: 0.25g
- Sodium: 100mg
- Fat: 0.3g
- Saturated Fat: 0.05g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0mg