A crackling bread with a golden crust and airy crumb, prepared the old-fashioned way with simple ingredients. This French classic will delight your palate with its authentic taste and perfectly balanced texture. There is nothing quite like the pleasure of enjoying freshly baked bread, still warm, filling your kitchen with its irresistible aroma.
⏱️485 min
📊Medium
👥1 servings
🍽️Main
vegetarianbudget-friendlyfamily
Ingredients
500 gbread flour type 55
325 mlwarm water
10 gfine salt
7 gfresh baker's yeast
50 gadditional flour for the work surface
100 mlwater for misting
Instructions
1PREPARE THE INGREDIENTS AND WATER: Pour the warm water (approximately 25-28°C) into a large mixing bowl. Crumble the fresh yeast directly into the water and let it dissolve for a few seconds while gently stirring with a fork. This step is essential as it awakens the microorganisms in the yeast that will make your dough rise. Wait approximately 2-3 minutes for the mixture to become homogeneous and slightly foamy.
2INCORPORATE THE FLOUR AND SALT: Pour the type 55 flour into the bowl containing the diluted yeast. Add the fine salt. Begin mixing with one hand using circular movements, pulling the dough from the edges toward the center. Continue for approximately 8-10 minutes until you obtain a homogeneous, sticky, and slightly glossy dough. The dough should gradually pull away from the sides of the bowl. A chef's tip: do not hesitate to lightly moisten your fingers if the dough sticks too much to your hands.
3KNEAD THE DOUGH THOROUGHLY: Lightly flour your work surface with approximately 50 grams of additional flour. Pour the dough onto the work surface and knead it vigorously for 10-12 minutes. Perform a back-and-forth motion: fold the dough toward you, press with the palm of your hand forward, then turn the dough a quarter turn and repeat. The dough will gradually become smooth, elastic, and less sticky. This step develops the gluten, which will give the bread a beautiful airy texture. You will know it is sufficient when the dough forms a homogeneous and supple ball.
4FIRST FERMENTATION: Shape the dough into a ball and place it in a lightly moistened or oiled mixing bowl. Cover the bowl with a clean damp cloth or food-grade plastic wrap. Let it rest at room temperature (ideally 20-22°C) for 1 hour 30 minutes to 2 hours. The dough should double in volume approximately. You can check if the first fermentation is complete by gently pressing your finger into the dough: if the indentation only partially closes, it is ready. This fermentation develops the bread's flavors.
5SHAPING AND SECOND FERMENTATION: Lightly flour your work surface. Turn the risen dough out of the bowl and release it gently. Shape it into a ball or batard according to your preference, using delicate movements to preserve the air bubbles. Place your bread on a baking sheet covered with parchment paper or in a floured banneton. Cover again with a damp cloth and let ferment for an additional 45 minutes to 1 hour at room temperature. The bread should increase by 50 to 75% of its volume. A tip: press very lightly with your finger; it should bounce back slowly and not completely close.
6PREPARATION FOR BAKING: Preheat your oven to 230°C for at least 20 minutes. Place a heat-resistant pan filled with water at the bottom of the oven to create steam, which will give the bread a beautiful crispy crust. Pour approximately 100 ml of boiling water into this pan just before baking. Using a baker's knife or a very sharp cutter, make scarifications (diagonal cuts) on top of the bread, approximately 1 cm deep. These incisions allow the bread to develop evenly during baking.
7BAKING: Place your bread in the oven at 230°C for a total duration of 35 to 40 minutes. The bread should become golden to light brown with a well-developed crust. After 25 minutes, check the coloring: if the bread browns too quickly, reduce the temperature to 200°C. The bread is done when its crust sounds hollow if you tap it underneath. A foolproof tip: insert an instant-read thermometer; the internal temperature should reach 97-98°C.
8COOLING AND SERVING: Remove the bread from the oven and place it on a cooling rack. Let it cool completely for at least 30 to 40 minutes before slicing. This rest allows the crumb to stabilize and the bread to release even more of its aroma. Do not hesitate to listen to the bread crack slightly as it cools: this is an excellent sign! Slice your homemade bread while warm or at room temperature, and savor the airy crumb and crispy crust that you have created with your own hands.