Homemade French Bread

Real French bread doesn’t need a stand mixer or hours of kneading. This food processor version develops a beautifully chewy crumb in 60 seconds of mixing, then does most of its work in the fridge overnight. The slow cold rise builds the depth and complex flavor you find in a Parisian bakery loaf.

The overnight refrigerator fermentation is the key technique. While the dough sits cold, enzymes break down starches into sugars and the yeast develops slowly, producing more complex flavors than a same-day rise. It also makes the dough easier to shape because it stiffens up and doesn’t fight you.

Don’t skip the cornmeal sprinkle on the pan. It prevents the dough from sticking and adds a slightly toasted crunch to the bottom crust as it bakes.

The two-stage bake is worth the small extra effort. A first 20 minutes at 425°F (220°C) develops the structure, then a quick brush of egg white and 10 more minutes creates that signature glossy, crackling crust.

Slashing the loaf is decorative and functional. The cuts let steam escape and direct the way the bread expands in the oven. Use a serrated knife or a razor blade for the cleanest slashes.

Serve warm with butter, olive oil, or alongside soup, pasta, and cheese boards.

Pro Tips

• Use bread flour instead of all-purpose for chewier, more elastic crumb.
• Warm water for activating yeast should feel like bath water (about 105°F or 41°C). Hotter kills yeast.
• For extra crackle, place a pan of hot water on the bottom rack while the bread bakes.
• Cool the loaf at least 15 minutes before slicing so the crumb fully sets.

Variations

• Add 1 tablespoon of fresh rosemary and 1 teaspoon coarse salt on top for herb bread.
• Stir in a cup of grated parmesan and cracked black pepper for a savory loaf.
• Brush with garlic-butter after baking for instant garlic bread.