How To Make French Bread

Learn how to make delicious French bread from scratch. The full recipe is available at http://susanscookingschool.com/frenchbread.html.

Visit my French Bread FAQs page to see answers to common questions: http://susanscookingschool.blogspot.com/2012/02/french-bread-faqs.html

To see what Susan's Cooking School is up to, like us on Facebook: http://www.facebook.com/pages/Utica-NY/Susans-Cooking-School/197787651801 and visit us at http://susanscookingschool.com

Ingredients used in video:
Sponge:
1 teaspoon Active dry yeast
10 oz. Bread flour (~2 cups)
1 ½ cups Warm water (80-90°F)

Dough Ingredients (to be added to sponge):
1 teaspoon Active dry yeast
¼ cup Warm water (80-90°F)
14 oz. Bread flour (~3 cups)
2 teaspoons Salt, uniodized

Bread is baked 20-25 minutes at 425F (218C) with steam if possible.

Category:

Howto & Style

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• french
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[chefjohn777]

no measurements ???????

[ssady]

@chefjohn777 The measurements can be found in the description beneath the video or for a detailed version, on my website: susanscookingschool(dot)com/fr­enchbread.html

[Rattmaster86]

would it be alright to let the sponge rest overnight or longer?

[ssady]

@Rattmaster86 I'd let it rise at room temperature for 30 minutes or so and then put it in the refrigerator overnight or use less yeast in the sponge.

[TheOpenDialog]

My dough does not come out like yours.... 8-(

[ssady]

@TheOpenDialog French bread is not easy to make. I hope you keep trying. Best of luck to you!

[huangxiaohuang]

I like it. Thanks . great

I'll try to make F.B to eat. I like cooking

[pepsi42327]

you make it look so easy!

[GoliathAngelus]

WOW,Those are perfect !!

[trevor2594]

Im gonna make meatball subs! WOOOOOOOO!!!!!

[shauku77]

hello, this is my first time making bread =D

I ended up with a very very hard crust and the insides are not very fluffy either.

What did I do wrong?

[eogg25]

i used ur recipie and measured the flour by weight and the water by measuring cup and my dough is not as smooth or as easy to roll out as yours. probably my flour is dryer and needs more water, i guess

[chris111690]

Wow you are a fantastic chef. Id love to see a classroom demonstration one day.

Thanks