French Bread
French Bread
5 from 1 vote
Prep: 15 minutes
Cook: 25 minutes
Proof Time 1 hour
Total Time 1 hour 40 minutes
Servings: 2 Baguettes
Craving the crusty, airy delight that is French Bread? We’ll guide you through the twists and turns of crafting this iconic loaf right in your own kitchen. Perfect for beginners and seasoned bakers alike, this recipe offers versatility you’ll adore!

Nutrition: per serving



  • 500 g Plain Flour
  • 1 tsp Salt
  • 1/2 tsp Yeast Active dry
  • 350 ml Water Warm


  • In a small bowl, combine warm water and active dry yeast. Allow it to rest for approximately 5-10 minutes until it becomes frothy.
  • In a large mixing bowl, blend the flour and salt. Create a well in the centre and pour in the activated yeast mixture. Combine all ingredients until a dough forms.
  • Transfer the dough to a floured surface and knead it for around 8-10 minutes until it turns smooth and elastic.
  • Place the kneaded dough in a lightly greased bowl. Cover it with a clean kitchen towel and let it undergo proofing in a warm, draft-free spot for about 1 hour, or until it doubles in size.
  • After the dough has risen, gently deflate it by pressing it down to release any trapped air. Turn it out onto a floured surface and divide it into two equal portions.
  • Shape each portion into a baguette by flattening the dough into a rectangle and then rolling it up tightly from one end.
  • Position the shaped baguettes on a baking sheet lined with parchment paper. Cover them with a kitchen towel and allow them to proof for an additional 15-20 minutes.
  • During the baguettes’ proofing phase, preheat your oven to 220°C (430°F).
  • Prior to baking, use a sharp knife or razor blade to create diagonal slashes on the baguettes' tops. This serves both as a decorative touch and as a way to let the bread expand while baking.
  • Bake the baguettes in the preheated oven for about 20-25 minutes, until they attain a golden brown hue and sound hollow when tapped on the bottom.
  • Once the baguettes are done baking, transfer them to a wire rack and allow them to cool completely before slicing.

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