why make this recipe
Making Rustic French Bread Loaf at home gives you the chance to enjoy fresh and warm bread right from your oven. This bread is perfect for sandwiches, toasting, or just enjoying with butter. The crust is crispy while the inside is soft and fluffy. Plus, the aroma that fills your kitchen while it’s baking is irresistible!
how to make Rustic French Bread Loaf
Ingredients :
- 410 grams all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon fine salt
- 1.5 teaspoons active dry yeast
- 300 milliliters warm water (38 – 46 °C)
Directions :
- Combine the active dry yeast, warm water, and sugar in a mixing bowl. Allow the mixture to rest for 5 minutes. This will activate the yeast and create a foamy texture.
- Add half of the flour and salt to the yeast mixture. Attach the dough hook to your mixer and knead on medium-low speed. Gradually add the remaining flour while kneading until the dough starts to form and is slightly sticky.
- Transfer the dough to a lightly floured bowl and cover it with a clean towel. Let it rise at room temperature for about 2 hours or until it has doubled in size.
- Place the dough on a well-floured surface or on parchment paper. Shape it gently into a smooth ball, dust it with some flour, then cover it with a large inverted bowl. Let it rise for another 30 minutes.
- Preheat your oven to 220 °C. Place a Dutch oven with its lid inside to heat for 20 minutes. Using a sharp knife, score the top of the dough.
- Carefully place the dough on parchment into the heated Dutch oven. Bake covered for 30 minutes, then remove the lid and bake for an additional 10 minutes until the loaf is golden brown. If you’re using a baking sheet, bake for about 35 minutes. Make sure the internal temperature reaches around 99 °C.
- Take the bread out of the oven and transfer it to a wire rack to cool completely before slicing. You can store it in an airtight container at room temperature for 3 to 5 days.
how to serve Rustic French Bread Loaf
Rustic French Bread Loaf is great served warm, sliced thick with a pat of butter on top. You can also accompany it with soups, salads, or cheese. For a simple treat, toast slices and spread some jam or honey over them.
how to store Rustic French Bread Loaf
Once your Rustic French Bread Loaf is completely cool, store it in an airtight container at room temperature. This will keep the bread fresh for about 3 to 5 days. If you want to keep it longer, consider freezing the loaf. Wrap it tightly in plastic wrap and then again in aluminum foil before freezing.
tips to make Rustic French Bread Loaf
- Make sure the water you use to activate the yeast is warm, not hot. Too hot can kill the yeast.
- Kneading the dough properly will give your bread a nice texture. Don’t skip this step!
- Be gentle while shaping the dough to maintain the air bubbles that give your bread a light texture.
- Let your bread cool completely before slicing to avoid a gummy texture.
variation
You can add herbs, garlic, or cheese to the dough for extra flavor. Another variation is to make it a whole wheat bread by substituting some of the all-purpose flour with whole wheat flour.
FAQs
Q1: Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Just add it directly to the flour without activating it first.
Q2: What should I do if my dough doesn’t rise?
If your dough doesn’t rise, it might be due to inactive yeast. Make sure to check the expiry date of your yeast and ensure the water temperature is correct.
Q3: Can I make this bread by hand?
Absolutely! You can mix the ingredients in a bowl and knead the dough by hand on a floured surface until it’s smooth and elastic. This may take a bit longer but it’s totally doable!
Rustic French Bread Loaf
Ingredients
Dough Ingredients
- 410 grams all-purpose flour For the main dough.
- 1 teaspoon granulated sugar Helps activate the yeast.
- 1 teaspoon fine salt For flavor.
- 1.5 teaspoons active dry yeast To leaven the bread.
- 300 milliliters warm water (38 – 46 °C) Must be warm, not hot, to activate yeast.
Instructions
Preparation
- Combine the active dry yeast, warm water, and sugar in a mixing bowl. Allow the mixture to rest for 5 minutes to activate the yeast.
- Add half of the flour and salt to the yeast mixture. Attach the dough hook to your mixer and knead on medium-low speed. Gradually add the remaining flour while kneading until the dough starts to form and is slightly sticky.
- Transfer the dough to a lightly floured bowl and cover it with a clean towel. Let it rise at room temperature for about 2 hours or until it has doubled in size.
- Place the dough on a well-floured surface or on parchment paper. Shape it gently into a smooth ball, dust it with some flour, then cover it with a large inverted bowl. Let it rise for another 30 minutes.
Baking
- Preheat your oven to 220 °C. Place a Dutch oven with its lid inside to heat for 20 minutes.
- Using a sharp knife, score the top of the dough. Carefully place the dough on parchment into the heated Dutch oven.
- Bake covered for 30 minutes, then remove the lid and bake for an additional 10 minutes until the loaf is golden brown. If using a baking sheet, bake for about 35 minutes. Ensure the internal temperature reaches around 99 °C.
- Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.