2tablespoonsolive oil(affiliate link)canola oil, vegetable oil or avocado oil
5 ½ - 6cupsall-purpose flour or bread floursee note
INSTRUCTIONS
Making French Bread Dough
Combine the water, sugar, and yeast in the bowl of your stand mixer. Gently swirl together with your hand.
PRO:TIP: Ideally the water temperature should be around 90°F/32°C. To get the ideal temperature use a microwave to warm the water for about 30 seconds. Measure the temperature with your probe thermometer. Add a little cool water if the water is too hot. (80 to 90°F is fine.)
When the yeast is activated, you should be able to see tiny bubbles. (this might take 3 to 5 minutes)
Add 3 cups of flour to the work bowl of you stand mixer. Attach a dough hook and start to mix on low.
When the flour is mostly incorporated into the dough, add another 2 ½ cups of flour, the salt, and the olive oil.
Turn the mixer up to high and beat the dough until it forms a soft ball, and pulls cleaning away from the sides.
Use the remaining ½ cup of flour if your dough seems too sticky. This is where experience is the best guide.
PRO-TIP: The dough should feel sticky. If you touch the dough and end up with bits of the dough that are stuck to your fingers, then you should add a little bit more flour.
First Proof
Place the dough into an oiled bowl covered with plastic wrap. Let the dough rise until it has doubled in size, about an hour.
PRO-TIP: Proofing is very temperature-dependent. If your house is cold. there are a few things you can do to warm the dough as it is proofing. (see recipe notes below.)
Form the Loaves
Turn the risen dough out onto a greased surface.
Cut the dough into 2 equal halves.
Roll out the dough into two 9 x 13-inch rectangles.
Starting with the long edge, roll the dough into a 13-inch long roll. Press the air out of the dough as you are rolling it.
Once you have a roll, use your fingers to pinch together the edge and seal the bread closed. Then turn the ends under to get nice rounded ends.
Place each loaf on a lined baking sheet. (line with parchment paper or use a silpat.)
Cover the loaves with oiled plastic wrap and let them rise until they have doubled in size, about an hour.
Preheat the oven to 375°Fk/190°C
Use a very sharp knife OR a baker's lame to very gently slash 4 to 5 diagonal cuts across the top of each loaf.
PRO-TIP: Steam injection. Professional bakeries use steam injected ovens to get that perfect crispy crust. You can mimic this at home with a few simple trips (See the recipe notes below.)
Bake for 25 to 30 minutes. The internal temperature of the loaves should be 205°F/96°C
Video
RECIPE TIPS
Tips for Proofing French Bread:
Proof Setting: Some ovens have a proofing setting on them. It is usually about 100°F.
Preheat your oven to 200°F (usually the lowest setting) then turn it off. Proof your sough in the prewarmed oven.
Use a heating pad: I have done this many times. I get out my heating pad, cover it with a layer of foil, then set it to medium. I set my dough bowl, covered with plastic on top.
You can monitor the temperature of the dough with a probe thermometer. Ideally, you don't want it to drop below 75℉.
Tips for Mimicking Steam Injection:
Place a large iron skillet or roasting ban on the bottom rack of your oven. After you place the bread in the oven add 1 cup of water to the roasting pan. Gently shut the oven door. This initial generation os steam contributes to the perfect french bread crust.
Ice cubes: I have never tried this method myself but have read about it! The principal is the same. After you place the loaves in the oven, toss 1 cup of ice cubes on the floor of your oven. The is will melt, and thus create steam.