Try this Crusty French Bread recipe, or contribute your own.
- Carbohydrate 20.8076399659223 g
- Cholesterol 0 mg
- Fat 0.483 g
- Fiber 2.205 g
- Protein 4.0215 g
- Saturated Fat 0.062475 g
- Serving Size 1 1 recipe (390g)
- Sodium 2635.635 mg
- Sugar 18.6026399659223 g
- Trans Fat 0.150465 g
- Calories 96 calories
Step-by-step
- Place ingredients in the order listed into your bread machine.
- Select the FRENCH bread setting, SELECT.
- MEDUIM color, SELECT.
- LARGE loaf size, SELECT.
- Press START. Bread will be done baking in the number of hours indicated.
The Mechanics of Crust and Crumb
Achieving a truly shatteringly crisp exterior relies on rapid moisture evaporation during the initial baking phase, leaving behind a rigid starch network. Conversely, ambient humidity is the primary enemy of this texture, quickly softening the crust as moisture migrates from the air into the loaf. Storing bread in a sealed plastic bag traps residual interior moisture and accelerates this softening process entirely. Wrapping the loaf loosely in a paper bag or a clean cotton tea towel allows the crust to retain some structural integrity while preventing complete petrification. When slicing, use a serrated bread knife with a slicing motion rather than downward pressure to avoid compressing the airy interior.
Reviving Stale Loaves
Day-old bread loses moisture through retrogradation, a process where starch molecules recrystallize and harden the crumb. Reversing this requires introducing heat and a small amount of water to gelatinize the starches once more. Run the exterior of the stale loaf under a thin stream of tap water for five seconds, ensuring the crust is damp without soaking the interior. Place the moistened loaf directly onto the center oven rack heated to 375 degrees Fahrenheit for precisely eight to ten minutes. This short thermal shock drives the external moisture inward, simultaneously rehydrating the crumb and re-crisping the outer shell.
Second-Day Transformations
Stale bread serves as the ideal structural foundation for savory stratas, panzanella salads, or rustic garlic croutons. Cube the day-old loaf into uniform one-inch pieces and toss them with olive oil, minced garlic, and flaky sea salt. Bake these cubes at 400 degrees Fahrenheit for twelve minutes until golden brown and completely dry throughout. For French toast preparations, slice the bread one inch thick and let the slices dry on a wire rack overnight to maximize absorption capacity. Submerge those dried slices into an egg and milk batter for thirty seconds per side before cooking in a skillet over medium heat.
