Ever wondered if you could use your bread maker to turn out bakery-worthy breads? This Bread Machine French Bread proves you can. It has the taste and texture of "real" French bread, with a fraction of the effort.
This year, one of my personal projects is baking bread. Because my life is chaotic, I am using my bread machine as often as I can.
French bread is a tough one because its texture is so different from regular sandwich bread. I knew that in order to get the signature shattering crust, it would have to be baked in the oven with steam. But achieving the perfect soft, chewy texture was a little more complicated.
After a few loaves that were good, but not quite right, I found the solution. Making a quick preferment the night before. It takes less than three minutes and changes the flavor and texture of the final loaf.
Like my bread machine garlic knots and bread machine blueberry bread, small extra steps yield big results with this one.
This bread machine French loaf is perfect with veggie lasagna or with a grilled chicken Caesar. This recipe is the easiest way I know to start taking your bread-making skills to the next level.This year, one of my personal projects is baking bread. Because my life is chaotic, I am using my bread machine as often as I can.
French bread is a tough one because its texture is so different from regular sandwich bread. I knew that in order to get the signature shattering crust, it would have to be baked in the oven with steam. But achieving the perfect soft, chewy texture was a little more complicated.
After a few loaves that were good, but not quite right, I found the solution. Making a quick preferment the night before. It takes less than three minutes and changes the flavor and texture of the final loaf.
Like my bread machine garlic knots, bread machine cheese bread, and bread machine blueberry bread, small extra steps yield big results with this one.
This bread machine French loaf is perfect with lasagna or with a grilled chicken Caesar. This recipe is the easiest way I know to start taking your bread-making skills to the next level.
Ingredient Notes
I tested it with bread flour, and the higher protein gives you a slightly chewier, tighter crumb. It feels more like something you would bake in a bread pan, rather than a free-form loaf. It also threw the hydration off. Stick to all-purpose here. (I use King Arthur Flour.)
The egg wash is optional. It gives the crust that deeper golden color and just a little extra shine. Without it, it feels more rustic.
Step by Step
Bake for 27 to 30 minutes until golden brown. Serve with butter or olive oil.
Tips & Tricks
- Don’t skip the rest after dividing. That 15-minute bench rest relaxes the gluten, making shaping much easier.
- Shape tightly for better oven spring. Pull the dough's surface taut when forming your loaf. This helps your bread rise rather than spread out.
- Use a hot oven and preheated stone or steel. A high initial temperature is key for a crisp crust. I accidentally set my oven to 350°F once while baking a second loaf, and the results were disappointing.
- Let the bread rest for at least 30 minutes before cutting for the best texture.
Bread Machine French Bread Loaf
Ingredients
Preferment
- 220 grams all purpose flour (about 1 ¾ cup + 1 tablespoon)
- ¼ teaspoon bread machine yeast
- 220 grams cold water 1 cup
Dough
- 260 grams warm water (1.1 cups)
- 520 grams all purpose flour plus more for shaping
- 2 ½ teaspoons sea salt
- ½ teaspoon bread machine yeast
- 1 egg for an egg wash (optional)
Instructions
- The night before you want to make the bread, combine the flour, yeast, and water in a bowl. Stir until combined. Cover and let stand at room temperature for at least 12 hours.
- Add the warm water to the bottom of your bread machine. Pour in the preferment.
- Add the flour, salt, and yeast.
- Select the dough cycle, and hit start. Process according to the manufacturer’s instructions.
- Transfer the dough onto a pastry mat that has been dusted well with flour and divide into 2 equal portions. Shape each portion into a round, and place seam side down.
- Cover and let rest for 15 minutes.
- Dust 9 x 3 oval proofing basket with flour. Shape the dough, and place it seam side down in the basket.
- Cover and let rise for 1 hour.
- Place a baking stone or steel in your center rack, and an empty cast iron pan in your lower rack.
- Preheat the oven to 475°F.
- Turn the loafs from the proofing basket onto a pizza peel. Use a baker’s razor to score the top of the loaf. Beat the egg and brush on top of the bread.
- Using a baker’s peel or inverted baking sheet, transfer the loafs on the parchment to the oven.
- Quickly pour 1 cup of water into the skillet using oven mitts.
- Bake for 26 to 28 minutes.
Leave a Comment & Rate this Recipe