Easy French Loaves
Posted On 1 April 2026
You can make these with or without a French loaf pan. If without, may want to make sure you mix and develop the gluten really well so they don’t spread too much.
Easy French Loaves
Pretty easy and always a hit.
Servings: 2 loaves
Ingredients
Definitely Needed
- 7 grams yeast (2¼ teaspoons)
- 360 grams warm water (1½ cups)
- 20 grams olive oil
- 8 grams granulated sugar (2 teaspoons)
- 540 grams bread flour (37g VWG / 503g AP) (4½ cups)
- 15 grams salt (2½ teaspoons)
- 1 pinch citric acid (optional)
May Be Needed
- 60 grams additional bread flour (4g VWG / 56g AP) (½ cup)
- corn meal
Instructions
- Add the yeast to the bowl of a stand mixer. Add the warm water. If using instant (not active) yeast, continue to the next step. If using active (not instant) yeast, add a pinch of the sugar and let it sit 10-15 minutes until bubbly and foaming.
- Add the olive oil (10g), bread flour (540g), the sugar (8g), and the salt (15g). Mix on low to combine then up to medium for 7 minutes. If the dough doesn't form a ball that clears the sides, add enough of the additional flour (60g) to make that happen.
- Add to an oiled bowl and cover with plastic wrap until doubled, 1-2 hours. (If your kitchen is cold, put in the oven with the light on.)
- When doubled, deflate and divide into two pieces. Should be 480-510 grams each.
- Pat each half into a rough oval. Fold like a letter, pressing the sides into the center, then roll into a log.
- If using a French loaf pan, cover with parchment paper. Roll the seam-side of each log in corn meal and then place on the loaf pan.
- If using a baking sheet, cover with parchment paper and liberally spread corn meal before putting the logs on the sheet pan.
- Cover loaves with greased plastic wrap and let rise for 30 minutes.
- Set oven racks to lowest and middle positions. On the lower one, add a pan or another sheet pan and hot water.
- Check to see if the loaves are puffy and, if so, turn oven on to 450℉ / 230℃
- When oven is up to temp, dust the top of the loaves with a thin coat of flour and make 3 or 4 slashes across the loaves.
- Put the loaves in the oven and bake for 20-25 minutes, turning half-way through.
- Internal temperature of the loaves should be ~200℉ / 94℃.
Notes
Note: If you want to include discard sourdough starter, use 200g of the discard and reduce the flour to 440 grams (30g VWG 410g AP) and water to 260 grams.