Traditional Real Deal French Bread Recipes

HOMEMADE FRENCH BAGUETTES

Steps:

• Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
• Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.
• Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
• Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
• Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
• When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
• Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.
• Serving suggestions: ricotta cheese and acacia honey.

CLASSIC AND CRUSTY FRENCH BREAD

Steps:

• Gather the ingredients.
• In a large bowl, combine the water, yeast, sugar, and salt. Stir until dissolved.
• Mix in the bread flour, a little at a time, until a soft dough is formed.
• Turn the dough out onto a floured board and knead it for about 8 minutes.
• Put the dough in a greased bowl and flip the dough over so that all of the dough is lightly greased, including the dough top . Cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour or until double in size.
• Punch down the dough .
• Give the dough a quick 2-minute knead.
• Divide the dough into 2 equal halves. Shape each half into a long loaf.
• Place the loaves on a lightly greased baking sheet. Make about 5 diagonal slits, 3/4 inch deep, into the top of each loaf.
• Cover loaves with a clean towel or greased plastic wrap and let them rise for 45 minutes or until double in size. Heat the oven to 400 F.
• If you'd like, brush the loaves with the beaten egg white for a shiny crust, and sprinkle with sesame or poppy seeds. Bake at 400 F for 5 minutes.
• Remove the loaves from the oven and use a mister or spray bottle to lightly spray the tops of the loaves with cold water. Turn the oven down to 350 F and bake the loaves for another 25 minutes or until done.
• Remove the loaves from the baking sheet and let them cool on a rack.

TRADITIONAL ARTISAN STYLE BAGUETTE - RUSTIC FRENCH BREAD

Steps:

• Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
• In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
• Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
• Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.
• Preheat oven to 400F degrees.
• Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
• Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
• Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
• Best eaten the same day.

THE FRENCH BREAD

Steps:

• Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine.
• After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves.
• Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes.
• Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish.
• Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture.
• Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals.
• Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.

FRENCH BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
• On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
• Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
• Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
• With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

THE ULTIMATE FRENCH BREAD

Steps:

• Add to bread machine according to owner's manual (my machine does liquids first); program for DOUGH or MANUAL.
• At the end of the cycle, place on lightly floured surface, rolling into a large rectangle; start at the longest end and roll up tightly, pressing seams and tapering each end, tucking under.
• Place loaf on a greased baking sheet or stone; cover and let rise for one hour until doubled.
• Near end of rising time, preheat oven to 400 degrees.
• Mix glaze ingredients in a small bowl; brush over loaf generously; snip three diagonal slashes over the top (optional).
• Bake for 20-25 minutes, top will be golden brown.
• VARIATIONS: After rolling dough into a rectangle, (1) sprinkle with grated cheese [cheddar is delicious], or (2) generously brush with melted butter & sprinkle some aromatic herbs, or (3) spoon leftover marinara sauce close to the edges, -- then roll up tightly and pinch edges; continue as described in Step #3.
• VARIATION #2: Mince one small onion (about 1/4 cup) and add to wet ingredients.
• CREATIVE SUGGESTION: Shape into a round loaf instead of the usual long loaf.
• BABY FRENCH BREAD LOAFLETS: Divide dough ball into 12 balls, tapering to make mini-loaves; bake 15-20 minutes--watch carefully!
• FRENCH TWIST: Divide dough into 3 pieces, rolled into 14-16" ropes. Lay them on pan and braid in usual fashion, tuck ends under, stretch out a bit if need be; brush with 2 T. melted butter; cover & rise for about 30 minutes; brush with glaze, bake 20-25 minutes--watch carefully.

CHEF RICK'S CLASSIC FRENCH BREAD

Steps:

• Add the flour, salt and honey to the bowl of a stand mixer fitted with a dough hook. Mix until combined.
• Add the water and yeast to a small bowl and allow it to sit for 15 minutes. Add the yeast water to the flour mixture and beat until well mixed. Put the mixing bowl in a warm place, cover and let rise until the dough is doubled in size. Punch the dough down and divide it into 6 equal parts. Form into six 6-inch loaves, cover and allow them to double in size.
• Preheat the oven to 375 degrees F. Arrange the loaves on a baking sheet and bake until light brown.
• Enjoy!

CHEF RICK'S CLASSIC FRENCH BREAD

Steps:

• In an standing mixer fitted with a dough hook, add the flour, salt and honey. Whip until combined.
• Add the yeast and the water to a small bowl and allow it to sit for 15 minutes. Add the yeast water to the flour mixture and beat until well mixed. Put the mixing bowl in a warm place, cover and let rise until doubled in size. Punch the dough down and divide it into 6 equal parts. Form into 6 (6-inch) loaves, cover and allow them to double in size.
• Preheat the oven to 375 degrees F. arrange the loaves on a baking sheet and bake until light brown.
• Enjoy!

CHEESY FRENCH BREAD

Steps:

• Blend together butter and Old English cheese to make a paste.
• Line cookie sheet with foil and grease lightly.
• Cut crust off of top and sides of bread.
• (I use an electric knife.).
• Slice bread and spread cheese mixture on both sides of every slice.
• Put together and ice entire loaf.
• Bake for 25-30 minutes at 325 degrees, until golden brown.

TRADITIONAL (REAL DEAL) FRENCH BREAD

Steps:

• 1) In a small bowl, proof 1 T. Yeast with 1/2 cup Luke warm water. Set aside.
• 2)In a Large Bowl, mix well 4 C Flour and 1 T. salt. (to prevent the yeast coming in direct contact with the salt.).
• 3) Pour Yeast mix into the Flour mix, Using a wooden spoon, stir, add an additional 1 to 1 1/2 C Luke warm water until a dough forms and pulls away from the sides of the bowl. (doesn't take long for this to happen and the dough forms a clumpy mass.).
• 4)Lightly flour your work surface, and dump out to knead. Knead for about 1-2 minutes, or until you get a recognizable ball. (this is not your main Kneading point, so don't fuss over it!) Let the dough now rest while you clean up your bowl you will now use to let the dough ferment inches (about 5-6 minutes rest time).
• 5) Once your bowl is clean and dry (wiped clean) You now will need to start the Kneading process. Here, there are two methods you can take Fast, or Slow. What is the difference between the two? Texture/Crumb.
• Method 1: Fast- Knead your usual way by doing quarter turns for 3-8 minutes, forming a nice elastic and smooth ball. Place Ball in your Large bowl and cover with Plastic. Let Rise for 90-120 minutes.
• Method 2: Slow/Slap Bench: Begin to knead your dough, but this technique will be somewhat different than your typical quarter turn kneading. With this, the dough is flattened out slightly, then roughly fold dough into a single book fold ((Fold onto the second third and last third onto the second third)), held at one end (dough shape will be oblong) and slapped down on the work surface. Refolded and repeated about 850 times. YES 850! lol Once this is accomplished, dough is rounded into a ball and placed within the bowl to rise. 90-120 minutes, covered with plastic. (while this sounds outlandish, this is the traditional method and the texture is UN-BE-Leavable.) I also find that this method is less tiresome than normal kneading.
• 6) Now that the dough has fermented, we can begin to form our loaves. Turn Dough out onto your kneading surface and flatten with your hands (by a smacking action) expelling all the gasses out of the dough. Divide into two equal parts. Round each piece into a ball, Rest for 5 minutes.
• 7)Prepare a Couche (A couche can be made by using a piece of linen or Towel, non-terry-cloth usually a little bigger than a tea-towel, which has had flour generously smoothed into the fabric to fill any creases and crevices of the towel used.) Set up your towel up to cradle your loaves. (This step isn't needed, but it helps to support the dough as it rises and gives a less flat result.).
• 8)Taking one portion, flatten out with your hands expelling all gasses. Take the top and fold down 2/3rds onto the dough, using the heal of your hand, seal the dough onto itself. Repeat fold and seal again. Fold down once more, but fold down to the bottom this time, sealing the top to the bottom.
• 9)Lastly, taper off the ends of the dough by rolling your hands at the ends lighly with a bit of pressure to form a classic French Bread look. (at this point you can continue to roll your hands down the length of the dough to make a baguette rather than taper the ends).
• 10) Place your dough seal side down onto your couche, leaving a bit of space for the loaves to expand between the two, yet still giving it support.
• 11) Gash 3 cuts into the top of the loaves. Cover with the rest of the towel and Let rise an hour.
• 12) Gently peal the couche back from the loaves and GENTLY place them on either a baking sheet or a (lightly floured) paddle for placing onto baking stone. (Many would be tempted to use corn meal to prevent sticking, but that then takes it out of the 4 Ingredient Rule, making it untraditional French Bread.) You do not want to be rough, as you don't want them to deflate.
• 13) Brush the tops of the risen dough with cool water using a pastry brush.
• 14) Cooking: Toss 1/2 Cup water into the bottom of the Hot Preheated Oven 425 (Beware! Steam is HOT! BE CAREFUL) Place loaves in the oven and close. Turn the oven down to 350 and bake for 28-30 minutes.
• 15) Bread is done when the bottoms sound hollow when tapped and the loaves are a rich almost dark golden colour.
• 16) For more information on the extensive technique used: Google French Bread Julia Child and view video's available. (Danielle Forestier).