# Everyday French Loaf

This classic French bread, made with only four ingredients, features a thin, crisp crust with a soft, fluffy interior and open crumb structure, ideal for toast or sandwiches.

- Servings: 2 servings
- Cuisine: French
- Category: Baked Goods
- Language: en

## Ingredients

- flour
- water
- yeast
- all-purpose flour
- salt
- 650 grams flour

## Instructions

1. Mix the pre-ferment (flour, water, yeast) in a bowl or a six-quart Cambro with a lid.
2. Ensure the water for the pre-ferment is cool to allow for a long, slow rise.
3. Add a tiny amount of instant yeast directly to the flour and water mixture.
4. Stir everything in the bowl to combine, scraping down the sides to ensure a homogeneous mixture.
5. Cover the pre-ferment and let it rise in a room-temperature environment (68-72 degrees Fahrenheit) for 12 to 16 hours overnight.
6. After the pre-ferment has risen, pour the final mix water directly into the bowl with the ripe pre-ferment.
7. Stir vigorously with your hand or a spoon to create a frothy agitation and ensure homogeneity.
8. Add yeast, salt, and all-purpose flour to the mixture in the bowl.
9. Mix until no dry spots remain and the dough is homogeneous.
10. Scrape down the sides of the bowl with a flexible scraper, performing a gentle pressing motion.
11. Cover the dough and set a 20-minute timer for the first bulk fermentation period.
12. Perform the first bowl fold: with a wet hand, stretch the dough from the outside upwards and press to the center, repeating 8 to 12 times until tensioned.
13. Cover the dough and let it rest for another 20 minutes.
14. Perform the second bowl fold, similar to the first but repeating 6 to 8 times.
15. Cover the dough and let it rest for another 20 minutes.
16. Perform the third and final fold, a coil fold: with wet hands, gently lift the dough from underneath, set it down, and coil it over itself.
17. Lightly flour the top of the dough.
18. Gently release the dough from the bowl and dump it out onto a lightly floured surface.
19. Divide the dough into two equal portions (approximately 650 grams each).
20. Perform a gentle round pre-shape on each dough portion by stretching the dough upwards from the outside and pressing to the center to seal.
21. Place the pre-shaped dough on a floured spot, cover, and let them rest for 15 to 20 minutes.
22. Invert the dough so the seam side is up on a very lightly floured surface.
23. Gently pat the dough to remove any large bubbles.
24. Stretch the dough gently on an east-west axis.
25. Fold both sides of the dough into the middle, creating a bit of tension.
26. Starting from the top, roll the dough down, pressing with the weight of your hand to seal it in.
27. Give the loaf pointier tips by gently shaping the ends.
28. Place the shaped loaf onto baker's linen or a couche cloth, making a slight pleat.
29. Repeat the shaping process for the second loaf, reloading flour if needed.
30. Cover the shaped loaves and set them to rise for 45 to 60 minutes, keeping an eye on them.
31. Preheat your oven during the final rise.
32. Transfer the loaves, seam side down, onto parchment paper using a transfer peel.
33. Score the loaves confidently and quickly with three cuts.
34. Bake the loaves in the preheated oven, adding steam during the bake.
35. Allow the loaves to cool completely before slicing to ensure a crispy crust and good internal structure.
36. Slice and enjoy the French bread, perhaps with a little butter.

## Equipment

- bowl
- six-quart Cambro
- lid
- flexible scraper
- baker's linen
- couche cloth
- transfer peel
- parchment
- oven
- bread lame
- bread and pizza stone
- brotform liner
- baker's peel
- bowl scraper

## Tips

- Use cool water for the pre-ferment to allow for a long, slow rise and prevent it from being gassed out too quickly.
- A poolish (equal parts flour and water by weight) enhances flavor and offers functional benefits.
- Place the covered pre-ferment in a room temperature environment (68 to 72 degrees Fahrenheit) for its initial rise.
- For hearth breads, use time and folds to develop strength rather than intensive kneading.
- When folding, stretch the dough up and press to the center to tension it.
- For the final rise, catch the hearth loaf when it's slightly younger, with some bounce left when pressed, to allow for good oven spring.
- Be confident and quick when scoring the loaves; don't let fear affect your cuts.
- Adding steam during baking and allowing the loaf to cool properly contributes to a thin, shattering crust.
- A light loaf for its size indicates a good internal structure and overall volume.

## Source

- Original video: https://youtu.be/A-QvjTmSJyY?si=IId951P4CNOSBS0P
- Recipe page: https://www.cliprecipe.com/recipe/4054eda6-b574-48b8-9a0f-702bd4b3daa5
- Extracted: 2026-01-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt