Cooking-ez.com

964 easy and fully explained recipes, with 20,814 photos and 77 videos

Classic French white bread

Classic French white bread

This is the recipe for classic, everyday French bread raised with yeast. French bakers call this "pain courant".

It is quicker and easier to make than leavened bread or new leavened bread, so ideal for a beginner.

139,2854.6/5

Grade this recipe :

Last modified on: June 6th 2017

For 4 loaves, you will need:

How long does it take?

PreparationRestingCookingStart to finish
40 min.2 hours 30 min.40 min.3 hours 50 min.
Preservation: A few days in a cloth bag.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
5 min.
Classic French white bread : Photo of step #1 Put into a food-processor bowl: 1 kg plain white flour (French Type 65), 18 g fine (or table) salt, 15 g yeast and, if possible, 100 g Soured dough.
Stage 2
Classic French white bread : Photo of step #2 In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 48-52°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.
Stage 3
3 min.
Classic French white bread : Photo of step #3 Add 620 ml water at the right temperature, then knead on the slowest speed until the ingredients are well mixed (about 3 minutes).

Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 4
15 min.
Classic French white bread : Photo of step #4 Knead a little faster (the next speed up) for around 15 minutes, until the dough temperature reaches 24°C (75°F).

You could also chech the dough by trying the window-pane test.
Stage 5
2 min.
Classic French white bread : Photo of step #5 Tip the dough out onto a lightly floured worktop.
Stage 6
15 min.
Classic French white bread : Photo of step #6 Gather the dough into a ball and transfer to a large, clean bowl. Cover with a sheet of plastic.

Leave to rest for 15 minutes.
Stage 7
5 min.
Classic French white bread : Photo of step #7 After this time, tip the dough onto a lightly floured worktop and cut into pieces of about 500g each.
Stage 8
Classic French white bread : Photo of step #8 You can weigh each piece to check, as it is not easy to do this by eye.

Note: using the quantities stated, you can expect to obtain 1750 g of dough, to divide up as you choose.
Stage 9
5 min.
Form each piece of dough into a ball.

As the gesture for doing this is difficult to describe, you can see it in the short video on the right.
Stage 10
15 min.
Classic French white bread : Photo of step #10 Place the balls of dough on the floured worktop, dust the tops with flour and cover with a sheet of plastic.

Leave to rest for 15 minutes. This allows the dough to "relax".
Stage 11
5 min.
Shape the loaves.

As the gesture for doing this is difficult to describe, you can see how it is done in the short video on the right.
Stage 12
2 hours
Classic French white bread : Photo of step #12 Place each loaf in a banneton (French raising basket), dusting the bottom generously with flour first.

Cover with a sheet of plastic and leave to rise for 2 hours.
Stage 13
40 min.
Classic French white bread : Photo of step #13 Preheat the oven to 240°C (460°F).

Turn the loaves over onto the peel (for a wood-fired oven) or onto a baking sheet (for a conventional oven), slash the tops and bake...
Stage 14
Classic French white bread : Photo of step #14 ...for 30 to 40 minutes.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
Stage 15
Classic French white bread : Photo of step #15 You will notice how the holes in the bread are regular in size. This comes from the action of the yeast which, unlike leaven, produces even bubbles.

Remarks

You might also like to take a look at this page about making your own bread.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
3779111 gr798 gr16 gr
189 %43 %75 %2 %
Per 100 g
CaloriesProteins CarbohydratesFats
2166 gr46 gr1 gr
11 %2 %4 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 loaves : 2.17 €
Per loaves : 0.54 €

Note : These prices are only approximate.

Change currency:

Source: After Thomas Marie (of the INBP French National Bakery Institute).
Grade this recipe :

More recipes?

This recipe use (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Seeded loaf, Bacon rolls, Ali Baba bread, Olive and pesto bread, Loaf for "les filles'", ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: French baguettes, Fillet of beef in a rosemary crust, Natural leaven, How to cook rice in rice-cooker, Couscous, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Arlesian Biscuits, How to seal a terrine or casserole dish, New leavened bread, Rolled chestnut and apple brioche, Old style brioche, ... All
YeastYeast: You can get more informations, or check-out other recipes which use it, for example: New hamburger buns, Kouign-amann, Pretzels, Ocean bread, Cheese tart, ... All

visitors have also looked at

Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble
Pear tart with almond cream
Pear tart with almond cream
Express apple tart
Express apple tart
Flambéd bananas
Flambéd bananas

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 14 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page