Classic French Bread

Follow our step-by-step guide on how to make Classic French Bread.

1. Step 1

   Begin by preheating your oven to a cozy 375°F (190°C).

2. Step 2

   Prepare a large baking sheet by greasing it and dusting it with cornmeal, then set it aside for later use.

3. Step 3

   In the bowl of a stand mixer, blend together 2 cups of flour, yeast, and salt.

4. Step 4

   Gradually stir in 2 cups of warm water, mixing with the dough hook attachment until everything is harmoniously combined.

5. Step 5

   Slowly incorporate the remaining flour, adding it bit by bit until the dough comes together beautifully.

6. Step 6

   Transfer the dough to a lightly floured surface and knead it for 8 to 10 minutes, working it until it feels smooth and elastic under your hands.

7. Step 7

   Shape the dough into a ball and place it in a greased bowl, turning it once to coat.

8. Step 8

   Cover the bowl with a cloth and let it rise in a warm spot until it doubles in size, which should take about an hour.

9. Step 9

   Once the dough has risen, gently punch it down and divide it into two equal halves.

10. Step 10

    Turn each half out onto a floured surface and cover them with a cloth to rest for 10 minutes.

11. Step 11

    Roll each piece into a large rectangle, then roll it up tightly from one long side.

12. Step 12

    Moisten the edge with a splash of water to seal the roll and taper the ends for a polished look.

13. Step 13

    Position the loaves seam-side down on your prepared baking sheet.

14. Step 14

    In a small bowl, whisk together an egg white with a tablespoon of water, then brush this mixture over the loaves.

15. Step 15

    Cover them with a damp cloth and allow them to rise until they are nearly doubled, which should take about 35 to 40 minutes.

16. Step 16

    Before baking, take a sharp knife and make 3 or 4 diagonal slashes, about a quarter-inch deep, across the top of each loaf.

17. Step 17

    Place the loaves in the preheated oven and bake for 20 minutes.

18. Step 18

    After this initial baking, brush the loaves again with the egg white mixture and continue baking until an instant-read thermometer inserted into the center reads 190°F (88°C) or until the loaves sound hollow when tapped, which should take an additional 15 to 20 minutes.

19. Step 19

    If the tops begin to brown too much, loosely cover them with foil.

20. Step 20

    Once baked to perfection, remove the loaves from the baking sheet and let them cool on a wire rack.

21. Step 21

    The aroma of freshly baked bread will fill your kitchen, inviting everyone to gather around and enjoy the fruits of your labor.