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Bakery Style French Bread With Crackly Crust

Close-up of Bakery Style French Bread cut in half, showing the open, airy crumb and crackly crust.
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Follow this detailed recipe to make authentic French Bread at home, focusing on techniques that produce a shatteringly crisp, crackly crust and an open, soft interior crumb.

Ingredients

Scale
  • 500g Bread Flour (about 4 cups)
  • 350g Water, cool (about 1 1/2 cups, 70% hydration)
  • 10g Salt (about 1 3/4 teaspoons)
  • 3g Instant Dry Yeast (about 1 teaspoon)
  • Extra water for steaming

Instructions

  1. Mix the flour, water, salt, and yeast in a large bowl until just combined into a shaggy mass. Do not overmix.
  2. Cover the bowl and let it rest for 30 minutes (autolyse).
  3. Perform a set of stretch and folds every 30 minutes for the next 1.5 hours (three sets total). This builds strength.
  4. After the final fold, let the dough rest, covered, for 1 hour at room temperature until it has increased in volume by about 50%.
  5. Gently turn the dough onto a lightly floured surface. Divide it into two equal pieces. Pre-shape each piece into a loose round. Cover and rest for 20 minutes.
  6. Shape each piece into a tight log or baguette shape. Use gentle tension to create surface tightness, which helps with oven spring. Place the shaped loaves seam-side down on a heavily floured couche or linen cloth, ensuring folds separate them.
  7. Cover the loaves and allow them to proof at room temperature for 45 to 60 minutes, or until they feel puffy but still spring back slowly when lightly poked.
  8. Preheat your oven to 475°F (245°C) with a baking stone or steel inside for at least 45 minutes. Place a cast iron pan or broiler tray on the bottom rack.
  9. Carefully transfer the loaves to a peel dusted with cornmeal or semolina. Score the tops quickly and deeply with a sharp lame or razor blade (about 3 to 5 diagonal slashes).
  10. Slide the loaves onto the hot baking stone. Immediately pour 1 cup of boiling water into the hot pan on the bottom rack and quickly close the oven door to trap the steam.
  11. Bake for 15 minutes with steam.
  12. Carefully remove the steam pan (or open the door briefly to vent steam). Reduce the temperature to 450°F (230°C).
  13. Continue baking for another 15 to 20 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
  14. Cool completely on a wire rack before slicing to allow the interior structure to set.

Notes

  • For the best crackly crust, steam is essential. If you do not have a pan for water, spray the oven walls heavily with water every 5 minutes for the first 15 minutes of baking.
  • A high hydration (70% water to flour ratio) contributes to an open crumb structure.
  • Use cool water to slow down fermentation slightly, giving you more control over the final proof.

Nutrition

Find it online: https://cookerycourier.com/bakery-style-french-bread-with-crackly-crust/