Ingredients
For the French bread
- 2 cups water (454 grams), warmed to 100-110 degrees F
- 2 tablespoons (25 grams) sugar
- 2 1/4 teaspoons (7 grams) active dry yeast
- 2 tablespoons (24 grams) olive oil
- 5 1/2 to 6 cups (685-750 grams) all purpose flour
- 1 tablespoon (10 grams) kosher salt
For the egg wash
- 1 egg mixed with a splash of water
Instructions
- Place warmed water, yeast, and sugar in the bowl of a stand mixer. Whisk well to combine and allow to bloom for a few minutes until you see a bit of foaming.
- Add oil, 5 1/2 cups flour, and salt. Mix on lowest setting with a dough hook until a sticky dough begins to form. Increase speed to 2 and mix for 5-7 minutes. The dough should pull away from the sides and may stick a bit to the bottom. If your dough is very sticky, add the extra 1/2 cup of flour a tablespoon or two at a time. I find sometimes I use the full 6 cups (usually on a humid day) and other times I only need the 5 1/2 cups.
- When dough has kneaded for 5-7 minutes, cover bowl and let rise for 1 hour or until doubled.
- After dough has doubled, dump onto lightly floured surface and divide into two equal pieces. I eyeball it but you can weigh it if you want. Working with one piece at a time, flatten dough into a roughly 9x5 inch oval/rectangle.
- Beginning on the 9ish inch side, roll dough tightly, pressing down firmly to secure it to itself as you roll. As you do this the roll will elongate and you will end up with about a 15 inch roll. When you have rolled it completely, pinch the seam together tightly and tuck the ends under. Place seam side down on parchment lined baking tray. Repeat with second dough half.
- Cover with a kitchen towel and allow to rise for 30-45 minutes until puffed but not quite doubled. Preheat oven to 375 degrees F. Carefully brush loaves with egg wash and slash with a bakers lame or a bread knife.
- Bake in preheated oven for 25-30 minutes until browned and loaves sound hollow when tapped. I often cover loosely with foil after about 15 minutes to prevent too much browning.
- Once baked, remove from oven and allow to cool on cooling rack. Make sure to tear into one while it's still hot though - you won't regret it!
Notes
To get a crispier crust, toss a few ice cubes in the bottom of your preheated oven when you add the unbaked loaves. Close the door quickly to trap the steam.
See above in blog post for storage and variations
- Prep Time: 20 minutes active
- rising: 2 hours
- Cook Time: 30 minutes
- Category: baking, bread, yeast bread
- Method: baking
- Cuisine: American