This French bread recipe yields hot, fresh loaves with a crisp, crunchy crust and slightly chewy center. This bread is as traditional as the bread served in France.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
94 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Grease a large baking sheet and sprinkle with cornmeal. Set aside.
Step 3
Combine 2 cups flour, yeast, and salt in the bowl of a stand mixer. Stir in 2 cups warm water; beat with the dough hook attachment until blended. Continue adding remaining flour, a little at a time, until incorporated.
Step 4
Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Shape into a ball, place in a greased bowl, and turn once. Cover and let rise in a warm place until doubled in size, about 1 hour.
Step 5
Punch dough down and divide in half. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
Step 6
Roll each half into a large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Step 7
Place loaves, seam-side down, on the prepared baking sheet. Lightly beat egg white with 1 tablespoon water and brush over loaves. Cover with a damp cloth and let rise until nearly doubled, 35 to 40 minutes.
Step 8
Use a sharp knife to make 3 or 4 diagonal cuts, about 1/4-inch deep, across top of each loaf. Bake in the preheated oven for 20 minutes. Brush loaves with egg white mixture. Continue baking until an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C) or loaves sound hollow when tapped, 15 to 20 minutes more. If necessary, cover loosely with foil to prevent over-browning.
Step 9
Remove loaves from the baking sheet and cool on a wire rack.
