Crusty French Loaf
A deliciously moist, crusty loaf that's quick and easy to make.
Servings: 8 servings
Equipment
- 6qt Dutch oven
- Standing mixer with dough hook attachment (optional)
- Kitchen scale (optional)
- Proofing basket (optional)
Ingredients
- 2 ¼ tsp active dry yeast (9 grams)
- 1 tsp sugar (4 grams)
- 1 ¼ c warm water (300 grams; 95º-100ºF is ideal)
- 1 ¼ tsp kosher salt (8 grams)
- 2 ½ - 3 ½ c All-Purpose flour (400 grams)
Instructions
Prep and First Rise
- Combine yeast, sugar, and warm water in stand mixer, fitted with dough hook (or mixing bowl if you plan to make by hand). Once incorporated, let it sit.
- Allow yeast to proof for 5 minutes, maybe more if yeast is not yet foamy. You should see bubbles forming, almost like carbonation. That's how you know the yeast is activated and consuming the sugar.
- Add flour and salt. Slowly incorporate with the stand mixer, or use a rubber spatula to mix and fold the dough until combined. Your goal is to ensure that no dry clumps of flour remain, and shaggy consistency is achieved. The dough will not be smooth, it'll be wet and sticky until later in the process. Don't be alarmed, it is normal and you have not failed.
- (Optional) Stretch and fold the dough a few times, if desired. No need to remove it from the bowl to do so. Information on this step is in the notes section
- Cover bowl with a clean tea towel and let rise on the counter for about one hour, until dough has doubled in size. (Optional: stretch and fold dough once at the 30 minute mark. More information included in notes)
Shaping and Final Rise
- Lightly flour large cutting board or clean countertop.
- Tip the bowl onto your floured surface, letting the weight of the dough pull it free from the bowl with zero effort from you. Resist the urge to press the dough down-- you want to preserve the air bubbles you formed in the first rise.
- Shape the dough by stretching and folding the corners in towards the center of the loaf. This "stretch and pull" method helps further develop the gluten, and you'll see the dough become more smooth as it's shaped. You'll repeat this process until you feel the dough become less elastic, and more resistant to folding. Flip the dough seam-side down, and gently shape it into a round loaf.
- Lightly flour a proofing basket or a medium sized bowl, and place your dough seam-side down. Cover again with a tea towel, and let it rest another 30 minutes. Preheat your oven during this time.
Preheat your Oven
- During the final rise, place your empty Dutch oven (or oven-safe vessel) into the oven with the lid on. Preheat to 450ºF.
On Your Marks, Get Set, Bake!
- When your oven thermometer reads 450º, use oven mitts to remove the Dutch oven and set the lid aside.
- Lay a piece of parchment paper on your counter, and gently tip your dough onto it, seam-side up.
- Put those oven mitts back on, and gently lift your parchment paper from the counter. Transfer dough and parchment paper into your hot Dutch oven. Remember that the Dutch oven is HOT. You might burn your hands or fingers on it if you're not wearing your oven mitts... I might know this from experience. Put the lid back on your Dutch oven.
- Place your Dutch oven back into the oven and cook for 25-30 minutes with the lid on.
- After 25-30 minutes, remove the lid and continue baking for 5-10 minutes, until the top of your bread has nicely browned. Continue baking longer if your crust hasn't deepened in color. The goal is to achieve a nice golden brown color, so be sure to monitor closely to avoid burning.
- Remove Dutch oven from the oven when your crust is a beautiful golden, brown. Use your oven mitts to protect your hands while you pick up the bread via the corners of the parchment paper. Set onto a cutting board or cooling rack for up to 30 minutes.
- Slice, admire your handy work, add butter, and serve!
Notes
Recommended Flour: King Arthur All Purpose Flour, bread flour, or any All Purpose Flour you have on hand
Don't have a Dutch oven? Use a 4-6qt oven-safe pot with a tight fitting lid, or place a sheet pan on top to create a tight seal. I used a Farberware stainless steel pot with a lid for years, and it worked great! Just keep an eye on the loaf-- the walls of the pot are thinner and a little more uneven with heat distribution and retention. You may want to reduce baking time by a few minutes during each phase (ex: bake with lid on for 25 minutes, remove lid and continue baking for 5-10 minutes, monitoring closely to avoid burning the bread)
Storage advice: To avoid soggy bread, do not store in a ziplock bag at room temp or in the refrigerator. This traps moisture and can encourage mold growth. If you plan to freeze, store the sliced or whole loaf in the freezer for 3-4 months and toast as needed. For short-term storage, place the loaf cut-side-down on a cutting board and cover with a tea towel for up to 24 hours. Bread bags and bread boxes work well for storing for a few days.
Want a larger/taller loaf? The beauty of this recipe is that it's quick with minimal kneading. If you want more rise, there are two suggestions:
- You can let the dough sit in the fridge overnight to further develop the gluten. Just cover the bowl in plastic wrap, to prevent the dough from drying out.
- Alternately, ensure you build up some strength in the dough before baking, to preserve the integrity of the gluten networks in your loaf. Do this by thoroughly mixing the dough so there are no dry spots or clumps of unmixed flour. Run your mixer with dough hook attachment for an extra minute or two, and/or knead by hand a few times right in the bowl. At the 30 minute mark of the first rise, stretch and fold the dough over on itself one time. Finally, after the dough has rested for 1 hour, continue to stretch and fold the dough onto itself until you start to feel resistance. The loaf should feel tight and less elastic as you stretch and fold. Sometimes I do a quick knead before I begin to stretch and fold the dough.