French Bread

A simple no-knead French bread at 70% hydration: crisp crust, tender interior, and straightforward handling. Use the KitchenRatio Calculator to scale it without changing the ratio.

StyleLean no-knead bread with a crisp crust and tender interior.

YieldExample batch makes one medium loaf or a pair of smaller loaves.

Best ForCold overnight fermentation, Dutch ovens, and straightforward everyday bread.

Ingredients (Example Batch)

• Flour - 350g
• Water - 245g (70% hydration)
• Salt - 7g (2%)
• Yeast - 3.5g (1%)

Need a scale? KitchenAid Digital Scale.

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Procedure

1. Mixing

• Combine flour, water, salt, and yeast until a rough dough forms.
• No kneading needed, just hydrate thoroughly.

2. Bulk Fermentation (Cold)

• Cover the bowl and place in the refrigerator for 12-18 hours.
• Perform 2-3 folds every 30 minutes during the first 1-1.5 hours.
• Fold once more 8-12 hours before baking (usually the morning of baking).

3. Pre-Shape

• Turn dough onto a lightly floured surface.
• Divide if needed.
• Pre-shape into balls or cylinders and rest 20-30 minutes, tightening against counter.

4. Final Shape

• Gently stretch and roll into rough boule shapes.
• Place on parchment or floured couche. Use a bowl and towel to help hold shape during proofing.

5. Proofing

• Let dough proof until slightly puffy and relaxed.

6. Scoring & Spritzing

• Score with a sharp blade at a shallow angle (a bread lame like this Bread Lame works great).
• Lightly mist with water for a crisp crust.

7. Baking

• Preheat a Dutch oven (or baking stone/steel, or something like this Lodge Cast Iron Combo Cooker) to 480°F (249°C).
• Place dough on parchment and carefully set in Dutch oven.
• Reduce oven temperature to 440°F (227°C).
• Bake covered 25 minutes, then uncover and bake 20-25 minutes more until golden.

8. Cooling

• Allow to cool completely before slicing.

Related Guides

• No-Knead vs Kneading
• Folding
• Hydration

Get the Gear

• Baking Gear & Ingredients

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