Simple French Bread #shorts

By Chef Billy Parisi · 180 min

Ingredients

Instructions

1. Put half the water into a stand mixer bowl with the sugar and yeast. Whisk to combine, then leave for 5 to 7 minutes until a foam forms on top (skip this wait if using instant yeast).
2. Add the remaining water, salt, butter and flour.
3. Knead with the dough hook for 8 to 10 minutes. A slightly sticky dough is fine.
4. Cover the bowl with plastic wrap and leave somewhere warm for 90 minutes, or until doubled in size.
5. Remove the wrap and punch the dough down. Dust with flour if it sticks.
6. Knead on a clean, floured surface for 1 to 2 minutes, then shape into a tight ball by tucking the edges underneath.
7. Cut the dough into 4 equal pieces (or 3 pieces for thicker loaves).
8. Flatten one piece into an oval. Fold the top third down, then fold the top again so it meets the seam, and pinch the seam shut.
9. Roll the dough into a log about 12 to 16 inches long, tapered at the ends. Place on a parchment-lined tray, cover with plastic wrap and proof in a warm place for 60 minutes.
10. Preheat the oven to 425°F and put a pan of water on the bottom rack.
11. Uncover the loaves and make 3 long diagonal cuts on top with a sharp knife or razor. For a crisper crust, spray or brush the tops with water.
12. Bake on the middle rack at 425°F for 22 to 25 minutes, until browned on top and cooked through. Cool to room temperature before slicing.

Summarized from Chef Billy Parisi's video. Watch it for the details.