French Hearth Bread
Perfectly crusty on the outside with a soft and airy interior, French Hearth Bread brings the rustic charm of an artisan bakery straight to your kitchen. This classic recipe combines simple pantry staples—bread flour, yeast, water, and a hint of sea salt—to create a loaf that’s as versatile as it is delicious. With just a bit of kneading and a rise time that rewards your patience, this bread achieves its signature texture and flavor. A steamy oven ensures a beautifully golden crust, ideal for soup pairings, sandwiches, or a drizzle of olive oil. Whether you’re an experienced baker or new to bread-making, this recipe is your go-to guide for authentic French-style baking at home.
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Ingredients
- 500 grams bread flour
- 350 milliliters lukewarm water
- 7 grams active dry yeast
- 10 grams fine sea salt
- 5 grams granulated sugar
- 1 tablespoon olive oil (optional, for greasing)
Directions
Step 1
In a small bowl, combine 100 milliliters of lukewarm water, the sugar, and the active dry yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy.
Step 2
In a large mixing bowl, combine the bread flour and sea salt. Make a well in the center, and pour in the yeast mixture and the remaining 250 milliliters of lukewarm water.
Step 3
Stir the mixture with a wooden spoon or your hands until a shaggy dough forms.
Step 4
Transfer the dough to a clean, lightly floured surface. Knead for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
Step 5
Place the dough in a large, lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm spot for 1.5–2 hours, or until it doubles in size.
Step 6
Punch down the dough and transfer it back to the floured surface. Shape it into a round or oval loaf. Place the shaped dough onto a parchment-lined baking sheet or a floured baking peel if using a baking stone.
Step 7
Cover loosely with a kitchen towel and let the dough rise again for 30–45 minutes, until it puffs up slightly.
Step 8
Preheat your oven to 240°C (465°F). If using a baking stone, place it in the oven while preheating. Add a shallow pan of water to the bottom of the oven to create steam, which helps form a crisp crust.
Step 9
Using a sharp knife or bread lame, score the top of the dough with a few diagonal slashes to allow it to expand during baking.
Step 10
Bake the bread for 30–35 minutes, or until it develops a deep golden crust and sounds hollow when tapped on the bottom.
Step 11
Cool the bread on a wire rack for at least 1 hour before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
| Serving size | (890.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1975.6 |
| Total Fat 21.4g | 0% |
| Saturated Fat 3.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3894mg | 0% |
| Total Carbohydrate 387.7g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 6.5g | |
| Protein 62.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 77mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 641mg | 0% |
Source of Calories