Baking the Classic French Bread Loaf You Love So Much

Get the recipe: https://b.link/fuakl3dx

Made with only four ingredients, this classic French bread from our upcoming Big Book of Bread (on shelves October 22, 2024) has a thin, crisp crust with a soft, fluffy interior and open crumb structure. It’s a fine example of a bread made with a “lean” dough (one without any added sugar or fat). Quotidian but not plain, this bread makes great toast, BLT sandwiches, and our Supreme Garlic Bread: https://b.link/9nahd5o5

Shop this recipe

The Big Book of Bread: https://b.link/63ca1ch2

AP Flour: https://b.link/jxd34nzx

Instant Yeast: https://b.link/vovhguyq

Bread Lame: https://b.link/b10ngjbz

Bread and Pizza Stone: https://b.link/yceonepn

Brotform Liner: https://b.link/91ep378j5

Baker’s Peel: https://b.link/l6s77r5m

Bowl Scraper: https://b.link/m52q2dxn

Credits
Martin Philip – Host
Tucker Adams – Senior Producer
Lydia Fournier – Set Assistant
Robert Strype – Editor

Chapters
0:00 Make the preferment
4:18 Do bulk fermentation and the bowl folds
6:16 Divide and pre-shape the bread loaves
8:30 Shape the French bread dough
10:44 Score and bake the loaves
13:06 Slice and enjoy the crispy golden French bread!

#FrenchBread #BreadRecipes #Baking

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