5 Ingredients or Fewer
Crusty French Bread, Definitive Version
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10 Reviews
Shauna
July 3, 2020
This loaf is *incredibly dense* and I kneaded it for the full 45 minutes. I didn’t realize until after I made it that the amount of flour is almost the same amount my grandmother’s recipe uses for 10 loaves. IMHO a good French loaf is crispy and crusty on the outside and pillowy and airy on the inside. This bread is soft and flavourful but one slice will do you for the day!
Shauna
July 3, 2020
This loaf is *incredibly dense* and I kneaded it for the full 45 minutes. I didn’t realize until after I made it that the amount of flour is almost the same amount my grandmother’s recipe uses for 10 loaves. IMHO a good French loaf is crispy and crusty on the outside and pillowy and airy on the inside. This bread is soft and flavourful but one dice will do you for the day!
Ali L.
September 12, 2014
This recipe sounds incredibly easy and I will be trying it tonight, however I would like to point out that when making fresh bread it is best to wait until the bread is completely cool before slicing because it will crush the bread and the flavor wouldn't be as intense.
nicolesdavis
January 22, 2012
Thank you John for this recipe. I have always been afraid of baking but I started to get more into it about 2 years ago. Bread baking for me was the ultimate challenge. I decide to look my fear in the eye and take on your recipe. First, this is a really great bread. Great crust and nice chewy center. It was great with butter. As far as making it, I added a pinch of sugar to the yeast and water mixer. I decided to use a KitchenAid mixer because the kneading looked strenuous. Once I added the water to the flour it never quite became a ball and was very wet and hard to handle. Because I am an amateur and didn't follow the instructions exactly, I added more flour throughout the kneading process to firm up the dough because it never got to a "ball-like" state. The bread ended up being firmer than I think it should have been, very dense but still delicious! I think this will be a go to bread recipe. Next time I will try the hand technique and let you know how it turns out.
AntoniaJames
February 18, 2011
Okay, buddy, I accept the challenge. Stay tuned . . . . . ;o) P.S. Great instructions. In particular, I like the story told in the instructions (as well as in the headnote), and I especially like the attitude.
John R.
February 18, 2011
Thanks so much for your comment! Everytime I make this recipe I feel like the story gets a new chapter. Excited to hear how it turns out!
hardlikearmour
February 18, 2011
Awesome story! One day, when I've got the stamina, I'll give this a try.
John R.
February 18, 2011
I saw on your profile page that you love your mixer. I don't have one but I'd be very interested to hear how it works if you use one. I imagine 20 minutes or so on low speed would be more than enough to match the kneading power of a single human hand, but I couldn't tell you for sure. Let me know if you try it out!
hardlikearmour
February 18, 2011
I could definitely give the mixer a try, but it really seems against the spirit of this recipe! I've made cake batter using that much flour with the mixer, but never bread dough. I guess if the mixer couldn't handle it, I could just do it by hand.
Aaron
November 27, 2020
Is nine years too long to wait for an answer? I used a stand mixer to knead, and went with your @20 minutes on low speed, and it turned out really well.
The dough is soft enough that the long knead didn't stress the motor, but any reader should keep in mind that not all mixers or bread doughs are equal. For typical bread dough the manufacturer recommends kneading for no more than two minutes at the second-lowest speed.
My daughters love this bread.
The dough is soft enough that the long knead didn't stress the motor, but any reader should keep in mind that not all mixers or bread doughs are equal. For typical bread dough the manufacturer recommends kneading for no more than two minutes at the second-lowest speed.
My daughters love this bread.
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