Tom's French Bread

This authentic French bread recipe honors the tradition of simple, rustic baking with nothing but flour, water, yeast, and salt.

The high hydration dough and longer rise time develop those characteristic open holes and chewy texture that make French bread so addictive.

While you can let the bread machine handle everything, shaping the dough into classic baguettes by hand gives you that bakery-style presentation.

Chef Tips

• Use warm (not hot) water around 110°F to activate the yeast without killing it
• Dust your baking sheet with cornmeal before placing the dough to prevent sticking and add authentic texture
• For hand-shaped baguettes, slash the tops with a sharp knife at an angle before baking for that classic look
• Let the bread cool for at least 15 minutes before slicing so the crumb can set properly