Easy French Bread #2 Recipe

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No knead, no standing mixer to clean. A pre-ferment (poolish) gives the bread a wonderful flavor, and the actual prep time is short.

Servings: 4-6


Cost per serving $0.26 view details
  • Poolish:
  • 1 C unbleached all purpose flour (bread flour is ok, but will produce a tighter crumb),
  • 1 C warm water
  • 1/4 tsp. yeast
  • Dough:
  • All the poolish
  • 2 1/2 C unbleached flour
  • 1/2 tsp. yeast
  • 1 tsp. salt


  1. Mix poolish ingredients together and let sit, covered, on a counter for 18-24 hours.
  2. Mix the poolish in with the warm water, add yeast, stir.
  3. Add flour and salt, and stir well. Let rest 5 minutes. Note: make sure you have thoroughly combined the ingredients, as flour at bottom of the bowl may not get properly assimilated.
  4. Stir well again, let rest 5 minutes.
  5. Using a bit of water on your fingers, gently reach under the bottom of the dough and stretch the dough slightly, then turn it over toward the center. Repeat this 5-6 times, turning the bowl as you go.
  6. Cover the dough and let rest 10 minutes.
  7. Stretch and fold 2 more times at 10 minute intervals.
  8. Place dough, covered, in a warm place and let ferment until doubled in size, anywhere from 1 hour to 3, depending on room temp.
  9. Put dough in fridge for 12-16 hours.
  10. Sprinkle cornmeal on parchment paper.
  11. Remove dough from fridge and shape as desired, using flour on your hands.
  12. Place the dough on the parchment paper, sprinkle flour on top, loosely cover, let proof 30 minutes.
  13. Using your index finger, indent the dough 1/4 " and if it springs back, continue proofing at 15 minute intervals.
  14. Meanwhile, place the baking stone in the oven and heat the oven to 475 degrees with a small pan on the bottom shelf.
  15. When dough is ready, slit the top of the bread.
  16. Toss 5-6 ice cubes into the pan at the bottom of the oven. Wait a couple of minutes.
  17. Slide dough onto baking stone ( I use a pizza pan under the parchment paper to do this.) and quickly close the door.
  18. Bake for 5 minutes then turn the oven down to 450 degrees and bake 20 minutes.
  19. Turn the bread for even browning and bake another 20 minutes.
  20. Bake the bread until the crust is a medium to dark brown.
  21. Remove to a cooling rack.
  22. Let cool 2 hours before slicing.
  23. Store bread in freezer bag on counter for 2 days, or freeze it.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 175g
Recipe makes 4 servings
Calories 415  
Calories from Fat 12 3%
Total Fat 1.39g 2%
Saturated Fat 0.25g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 609mg 25%
Potassium 136mg 4%
Total Carbs 86.25g 23%
Dietary Fiber 3.2g 11%
Sugars 0.3g 0%
Protein 11.92g 19%
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  • ShaleeDP
    January 15, 2016
    Interesting.... i like french breads :)

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