Ingredients
Scale
- 3 cups (384g) all-purpose flour, plus more for dusting
- 1 3/4 cups (414ml) warm water (105-115°F or 40-46°C)
- 2 teaspoons (7g) active dry yeast
- 2 teaspoons (12g) salt
Instructions
- In a large bowl, dissolve the yeast in warm water. Let it stand for 5 minutes until foamy.
- Add the flour and salt to the yeast mixture. Mix until a shaggy dough forms. The dough will be sticky, and that’s perfectly fine.
- Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Gently punch down the dough. Turn it out onto a lightly floured surface.
- Shape the dough into an oblong loaf, about 12 inches long. Place the shaped loaf on a baking sheet lined with parchment paper. Dust the top with flour.
- Cover the shaped loaf with a clean kitchen towel. Let it rise for another 30-45 minutes.
- Preheat your oven to 450°F (232°C).
- Just before baking, score the top of the loaf with a sharp knife or lame.
- Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Let the bread cool completely on a wire rack before slicing.
Notes
- Use a kitchen scale for precise measurements to ensure consistent results.
- The dough should be slightly sticky. Avoid adding too much flour as it can result in a dense loaf.
- For a crispier crust, place a baking sheet with water on the bottom rack of the oven during baking.
- Let the bread cool completely on a wire rack before slicing to prevent it from becoming gummy.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180 Kcal
- Sugar: 1g
- Sodium: 230mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg