Soft French Bread Recipe

Course: Bread

Cuisine: American

Prep Time: 25

Cook Time: 30

Chill in the fridge: 8

Total Time: 8 55

Servings: large loaves

Calories: 1353kcal

Author: Marvellina

This soft-crust French bread is tender, flavorful, and easy to make with an overnight rise. Perfect for dipping, sandwiches, garlic bread, pizza, and more.

Print Recipe

US Customary - Metric

Equipment

Ingredients

640 g bread flour plus more as needed
365 g lukewarm water
2 Tbsp neutral oil or olive oil for richer flavor
2 tsp instant yeast
1 Tbsp sugar
2 tsp salt

Egg wash:

1 egg
1 tsp water

Instructions

Make the dough:

In a mixing bowl, combine bread flour, water, oil, yeast, sugar, and salt. Knead until the dough is soft and elastic, about 6–7 minutes on medium speed.
It clears the side of the bowl but stick to the bottom of the bowl. The dough should be slightly tacky when you thouch it but the dough shouldn't stick to your fingers.

First rest:

Shape the dough into a ball, lightly oil a bowl, and place the dough inside. Cover and rest for 30 minutes. The dough may not rise much at this stage.

Shape the loaves:

Deflate the dough and divide it into two equal portions.
Flatten each portion into a rectangle about 8–9 inches long and 4–5 inches wide.
Roll into a tight log, pinch the seam shut
Place seam-side down on a baking pan lined with parchment paper (both on one large pan or two separate pans). Repeat with the other dough. Make sure each dough has enough room to expand because they will grow in size during fermentation.
Brush lightly with oil, making sure to brush it evenly and cover with cling wrap. This step is to prevent the dough from drying out in the fridge

Overnight proof:

Refrigerate for 8–12 hours. The dough will be puffy and airy after fermentation

Prepare to bake:

The next day, preheat the oven to 425 F/ 220 C (conventional oven). Lower the temperature by 20 F /15 C if using convection oven. Position the rack in the middle or if you are using two pans, position one rack on the upper 3rd and another one on the lower 3rd.
Let the dough rest at room temperature while the oven preheats. Using a sharp knife or bread lame, make 3–4 quick diagonal slashes on each loaf.

Bake:

Bake for 10 minutes, then reduce the temperature to 400°F and bake for another 15 minutes. If using two pans, rotate them from top to bottom and front to back when lowering the temperature.
Remove the pan(s) from the oven after 15 minutes.
Brush with egg wash
Bake for an additional 5 minutes, or until golden brown and the internal temperature reaches at least 190°F.

Finish and cool:

Cool on a wire rack before slicing.

Nutrition