Easy Artisan French Bread Recipe that anyone can make - Cottage Chronicles (2024)

Four ingredients and no experience required for most amazing and beautiful bread you’ve ever made. You’ll be delighted by how truly easy it is to make this heavenly chewy, crispy crust, no-knead French bread.

Watch how easy it is to make these baguettes from my French Bread Dough!

Easy Artisan French Bread Recipe that anyone can make - Cottage Chronicles (1)

Ok, let’s get down to business because the sooner you read this the sooner you can be making this bread! First, there are three things you need to know to make the best French Bread. (Printable Recipe is below!)

The three things you must know to make the best bread

  1. High quality flour is so worth it
  2. A long slow, rise is the magic ingredient
  3. High heat baking is they key

Good ingredients are your best friend!

If there is ever a time to splurge on a great flour, and french loaf is the time! There are only four ingredients in this bread, no extra flavors to hide behind!

For these loaves I used Bob’s Red Mill Artisan Bread Flour. It has a higher gluten content than all purpose flour, and it’s my current favorite flour for french breads. Any bread flour will work, too.

If you only have access to all purpose flour, you can still make a tasty bread with this recipe, so don’t let that stop you. BUT, the sooner you can get your hands on the some good quality bread flour, do it!

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Ingredients:

3 cups bread flour

1 cups water

¼ tsp. dry active yeast

½ tsp. salt

I recommend working from a real life paper recipe, it’s much more enjoyable than trying to scroll and mix at the same time. I can send you this cute little printable I made, just pop in your email address and it will automatically go right to your inbox for printing!

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To mix your dough…

Mixing your dough is easy as can be. Just combine all the ingredients in a big mixing bowl and roughly mix together with a wooden spoon. Then cover it and let is sit overnight. It takes three minutes, AND done!

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Slow rise overnight (12-18 hours)

Yep! I make this bread dough in the evening, and bake it the following afternoon. This recipe only has 1/4 teaspoon of yeast, and it needs time to do it’s work! The yeast will slowly but surely turn your plain old dough into a bubbly, goopy, glorious mass for french bread magic.

If you need same day french bread, it’s possible. Bob’s Red Mill has a recipe for no-knead bread that is very similar to mine, although it has twice as much yeast and half as long of a rise time. You would be able to make the dough first thing in the morning, let it rise all day, then bake and serve it warm for dinner. Not bad!

Of course, the longer the rise, the better the texture and flavor, but you should try it both ways and compare your results.

Form your loaves

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  1. If you are making baguettes (long skinny loaves) divide your dough into two pieces. For a larger classic French loaf, leave the dough in one piece.
  2. Gently stretch your dough to the right length. Don’t press, roll or knead it! Save those bubbles!
  3. Bring the edges of the dough up and pinch them on the top of the dough lengthwise. If you are making a round loaf, just form the dough into a circle and pinch up all the sides in the middle.
  4. I usually do two rounds of pinching until the loaves are mostly uniform. (See video tutorial to watch how I do it!)
  5. Transfer to a lined baking sheet and flip the loaves over so the smooth side is up!
  6. “Tuck in” the edges so that the loaves are nicely rounded and tight on top. (Again, watch the video for a demonstration of my technique)

Time for baking

I have a regular old ugly, not special, not-convection oven, and I crank that baby up to 550℉ for baguettes, and 500℉ for bigger loaves. That blast of heat is just what your dough needs to form it’s wonderful crust, and lock in all those yeast bubbles.

Your dough should rest and relaxt for 20-30 minutes while your oven preheats. I always slash the top of my dough BEFORE I let it rest. Again, there’s some debate on what’s best so try it both ways and decide for yourself. I use a serrated knife. (Demo in video.)

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I also throw a few ice cubes in the bottom of the oven right before I pop the bread pan in. In the bread world, there is some controversy about if one should use water or ice or nothing, or what method is most authentic and all that. Honestly, I throw in ice because it’s easy and safe, and I can do it quickly and not let my oven cool down.

The ice will melt and create a steam in the closed oven, which will keep the crust of your bread from baking to quickly. This will give your loaves a little extra time to expand before the crust gets crispy. It really make a difference in how your loaves pop up!

The size of your loaf will determine your bake time. These little loaves were in for exactly 22 minutes. Try not to open the oven and lose that precious heat, and never pull them out to soon. I’d rather have my loaves be on the cusp of burning than be underdone in the middle. EEK!

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The crust, a symphony of crackle! The inside, chewy bubble goodness. The flavor..rustic heaven.

I make many different kinds of bread that I love, but there is a pleasure unequaled in my bread baking experience, and that is the sound and feeling of tearing apart a perfect French loaf. It’s either that, or when my children pretend to faint because they love this bread so much.

Save this for later on Pinterest!

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Easy Artisan French Bread Recipe that anyone can make - Cottage Chronicles (2024)

FAQs

What is the secret to soft homemade bread? ›

Bread Making Tips For Softer Bread
  1. Do Not Over-Knead Your Dough. ...
  2. Ensure Dough is Well Hydrated. ...
  3. Lubricate With Oil. ...
  4. Add Sugar. ...
  5. Add Eggs. ...
  6. Reduce Baking Time. ...
  7. Create Steam in Oven. ...
  8. Add Milk.
Mar 27, 2023

What is the most popular French bread? ›

The most popular French bread you will certainly know is… La Baguette! So again, a very special term that cannot be easily thrown around, the French government has very specific guidelines for defining and regulating the beloved baguette.

What is the difference between bread and artisan bread? ›

Artisan bread is thought to be a healthier option than store-bought bread. While there haven't been clinical studies to clearly define the differences, artisan bread is made from wholesome fresh ingredients whereas store-bought bread contains processed ingredients and preservatives to stretch the shelf life.

Why is my homemade artisan bread so dense? ›

Lack of gas and fermentation that makes the dough aerate results in dense and heavy bread. In these cases, it is either necessary to allow the dough to be proof longer or move it to the warmer room.

How do bakeries get their bread so soft? ›

How Do Bakeries Achieve That Perfect Softness?
  1. Consistency: Bakeries often use machines to ensure consistent kneading and proofing times. ...
  2. Special Ingredients: Many bakeries use dough conditioners or enhancers, which improve the texture and extend the bread's shelf life.
Sep 26, 2023

What ingredient keeps bread soft? ›

Hydrocolloids can retain moisture in the bread. This is important because moisture plays a crucial role in the freshness and softness of bread. By holding onto water, hydrocolloids help prevent the bread from drying out too quickly, thus maintaining its moistness for longer.

What is the healthiest French bread? ›

For example, baguettes made from whole grains or sourdough baguettes are healthier than traditional French baguettes. Bread made with whole grains provides a higher nutritional value as well as helps to control cholesterol levels and blood pressure.

Why is New Orleans French bread different? ›

New Orleans-style French bread is the opposite. It has very little or no fat or sugar and no preservatives. French bread is fresh for a finite amount of time. Bakeries that supply po-boy breads even do multiple runs to po-boy restaurants per day.

What is the traditional French bread called? ›

Baguette – a long, thin type of bread of French origin. The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt.

Why is artisan bread so expensive? ›

Artisan bakers typically produce bread in small batches to maintain quality, which limits their availability and increases costs. The advantages of mass-production facilities, such as economies of scale, are not fully realised in this small-scale production, leading to higher costs for consumers.

Can diabetics eat artisan bread? ›

Check the Serving Size

Bigger bakery‑style and artisan breads often have one slice per serving, and can contain upwards of 22 grams of carbs per slice. While you don't need to avoid these larger loaves, you may want to use one piece instead of two.

How do you know when artisan bread is done? ›

Tap the Bottom

Give the bottom of the loaf a couple firm taps with your thumb. The bread will sound hollow when it's done. If you're new to this technique, try doing this every five minutes toward the end of baking and you'll hear how the sound changes.

Does letting bread rise longer make it fluffier? ›

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

How can I make my bread lighter and fluffy? ›

Adding dry milk powder to your bread dough will help your loaf rise higher. In addition, the loaf will stay soft and hold moisture longer which again means it will last longer. It also helps brown the crust. If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread.

What is the best flour for bread? ›

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

How do you keep homemade bread soft and moist? ›

foil. Storing bread in either plastic, cloth, or foil helps retain the loaf's moisture. This moisture retention is a plus when it comes to the bread's crumb (interior) — but a minus if you're talking crunchy-crispy crust, since wrapping bread will inevitably soften its crust as well as its crumb.

What makes bread tender and soft? ›

Usually it's gluten (a product of the protein in flour) that determines bread's texture. Bread where gluten plays a prominent role will be chewier. When the gluten level is lower, or when gluten is tamed by the addition of “softeners” like milk, butter, eggs, or oil, the bread will be more tender.

What is responsible for making bread soft and fluffy? ›

Final answer: Carbon dioxide gas given off during fermentation of sugar makes bread soft and fluffy.

How do you get a soft crust on homemade bread? ›

But if you want a melt-in-your-mouth soft crust, you need a much lower temperature for a longer period. For sandwich bread and similar recipes, you'll likely want a temperature between 325 and 350 degrees Fahrenheit, and to ensure an even bake, you'll need to set aside anywhere from 45 minutes to an hour of oven time.

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