Ingredients
- 2 ¼ cups warm filtered water (around 112° to 115°)
- 2 teaspoons honey
- 1 packet (2 1/4 teaspoons) active dry yeast
- 2 teaspoons Diamond Crystal kosher salt
- 2 teaspoons softened unsalted butter
- 5 cups all-purpose flour
Make and Proof the Dough
First, you’ll want to proof the yeast to make sure it’s active. In the bowl of a stand mixer, whisk together half of the warm water with the honey and the yeast. Let that sit for ~5 to 7 minutes until a foamy raft forms on top.
Once the yeast is ready, add the rest of the water, the salt, butter, and flour to the bowl.
Using the dough hook attachment, knead the dough on medium speed for ~8 to 10 minutes. The dough might seem a little sticky, and that’s okay.
Cover the bowl with plastic wrap and let the dough rise in a warm spot for about 90 minutes, or until it has doubled in size.
After the first rise, punch the dough down. Turn it out onto a clean, floured surface and knead it by hand for a minute or two until it’s smooth.
Shape and Bake the Loaves
Form the dough into a large ball, then cut it into 4 equal pieces.
Take one piece of dough and press it down into an oval shape. Fold the bottom third of the dough up toward the center, then fold the top third down to meet it. Pinch the seams together to seal them.
Gently roll the dough back and forth until it’s about 12 to 16 inches long, tapering the ends a bit as you go.
Place the shaped loaves on a parchment-lined baking sheet, cover them with plastic wrap, and let them proof in a warm spot for about an hour.
When you’re ready to bake, get your oven preheating to 425F. Place a pan filled with water on the bottom rack to create steam.
Just before baking, use a sharp knife or a razor to make three diagonal cuts across the top of each loaf.
Bake on the middle rack for ~22 to 25 minutes, until the loaves are golden brown on top and cooked through. Let them cool completely before slicing.
Simple French Bread
Ingredients
- 2 ¼ cups warm filtered water around 112° to 115°
- 2 teaspoons honey
- 1 packet active dry yeast 2 1/4 teaspoons
- 2 teaspoons Diamond Crystal kosher salt
- 2 teaspoons softened unsalted butter
- 5 cups all-purpose flour
Instructions
- In stand mixer bowl, whisk 1 cup warm water with honey and yeast. Let stand 5-7 minutes until foamy.
- Add remaining water, salt, butter, and flour. Knead with dough hook 8-10 minutes until combined.
- Cover bowl with plastic wrap. Let rise 90 minutes until doubled.
- Punch down dough and knead briefly on floured surface until smooth.
- Divide dough into 4 equal pieces. Shape each into 12-16 inch loaves by pressing into oval, folding bottom third up and top third down, pinching seams.
- Place loaves on parchment-lined baking sheet. Cover with plastic wrap and let rise 1 hour.
- Preheat oven to 425F. Place water pan on bottom rack.
- Score three diagonal cuts across each loaf.
- Bake 22-25 minutes until golden brown.
- Cool completely before slicing.
Notes
