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.
It is quicker and easier to make than leavened bread or new leavened bread, so ideal for a beginner.
173,2444.6/5 for 59 ratings
Last modified on: June 6th 2017
For 4 loaves, you will need:
- 1
1 litre 560 ml plain white flour (French Type 65) - 2
620 ml water - 3
25.2 mls fine (or table) salt - 4
15 mls yeast - 5
100 mls Soured dough (optional)
How long does it take?
Time required for this recipe:
Keeping: A few days in a cloth bag.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 40 min. | 2 hours 30 min. | 40 min. | 3 hours 50 min. |
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?
Step by step recipe
Stage 1 - 5 min.
Put into a food-processor bowl: 1 litre 560 ml plain white flour (French Type 65), 25.2 mls fine (or table) salt, 15 mls yeast and, if possible, 100 mls Soured dough.
Stage 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.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
Stage 3 - 3 min.
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.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 4 - 15 min.
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.
You could also chech the dough by trying the window-pane test.
Stage 5 - 2 min.
Tip the dough out onto a lightly floured worktop.
Stage 6 - 15 min.
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.
Leave to rest for 15 minutes.
Stage 7 - 5 min.
After this time, tip the dough onto a lightly floured worktop and cut into pieces of about 500g each.
Stage 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.
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.
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.
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".
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.
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
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.
Cover with a sheet of plastic and leave to rise for 2 hours.
Stage 13 - 40 min.
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...
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
...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..
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
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
How much will it cost?
- For 4 loaves : 2.17 €
- Per loaves : 0.54 €
Source
After Thomas Marie (of the INBP French National Bakery Institute).More recipes?
This recipe uses (among others) | Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Leavened bread, Benoîton, Olive and pesto bread, Ali Baba bread, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Du Barry soup, Kouign-amann, Cretan Bread, Rabbit civet "à la normande", Leek and potato soup, ... All |
| Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Fine multi-tomato tart, Mayonnaise, Tartiflette, Panettone, ... All |
| Yeast: You can get more informations, or check-out other recipes which use it, for example: Saucipain, Seeded loaf, Roscoff loaf, Peanut rolls, Fougasse with bacon and Comté, ... All |
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