I love French Country Loaf recipe, it’s a staple in our household. This bread is made with simple ingredients like flour, yeast, salt, sugar, and water.
It’s a bit more involved than some other recipes, but the end result is well worth the extra effort. The key technique is to create a sticky dough that’s then shaped into a round loaf and allowed to rise before baking.
I find it fascinating how the combination of ingredients and the process of kneading and rising creates this beautiful, crusty loaf with a tender interior. Our family loves it when I make this bread fresh from the oven, it’s perfect for sandwiches or just on its own with a pat of butter.
It’s also great for serving at gatherings or potlucks because it’s easy to slice and serves a crowd. I’ve even started using it as a base for homemade croutons by cutting it into cubes and toasting them in the oven until crispy.
The best part about this recipe is that it’s relatively healthy compared to some other baked goods, thanks to the use of whole wheat flour and minimal added sugars. My kids enjoy helping me in the kitchen by kneading the dough and watching it rise, it’s a fun process for them and they feel proud when we finally get to slice into that beautiful loaf.
Over time, I’ve tweaked this recipe to suit our tastes and preferences, but the basic process remains the same. I’m excited to share this recipe with you today so you can experience the joy of baking your own delicious French Country Loaf at home.
French Country Loaf
4.5 from 834 votes
A rustic, crusty bread with a chewy interior and a mild tang from a long, slow fermentation. This simple loaf uses a small amount of yeast and a wet dough to develop deep flavor and an open crumb.
1In a large mixing bowl, combine the bread flour, salt, and instant yeast.
2Add the cool water and stir with a dough scraper or your hand until a shaggy, sticky dough forms and no dry flour remains.
3Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes.
4After the rest, perform a series of stretch and folds.
5With a wet hand, reach under one side of the dough, stretch it up, and fold it over the top.
6Rotate the bowl a quarter turn and repeat, completing 4 folds total.
7Cover the bowl and let the dough rest for 30 minutes.
8Repeat the stretch and fold process two more times, each 30 minutes apart, for a total of 3 sets of folds.
9After the final fold, cover the bowl and let the dough rise at room temperature for 1 to 2 hours, until it has increased in volume by about 50% and shows small bubbles on the surface.
10Transfer the covered bowl to the refrigerator and cold ferment for 12 to 18 hours.
11The dough will puff up and develop a mild sour aroma.
12When ready to bake, remove the dough from the fridge and let it sit at room temperature for 30 minutes.
13Lightly dust a work surface with flour.
14Turn the dough out onto the surface and gently shape it into a round boule by folding the edges toward the center and flipping it seam-side down.
15Place the loaf on a piece of parchment paper dusted with rice flour, seam side up, and cover loosely with a towel.
16Let the loaf proof at room temperature for 1 to 1. 5 hours, until it looks puffy and holds a gentle indentation when poked.
17Meanwhile, place a Dutch oven with its lid inside the oven and preheat to 475°F for at least 30 minutes.
18Carefully remove the hot Dutch oven from the oven.
19Using the parchment paper, lower the loaf into the pot, seam side up.
20Score the top with a sharp knife or lame in a single deep slash or a cross pattern to allow steam to escape.
21Cover the pot with the lid and bake for 30 minutes.
22Remove the lid and continue baking for 10 to 15 minutes more, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
23Transfer to a cooling rack and cool completely before slicing.
For a more pronounced tang, extend the cold fermentation up to 24 hours. Use a kitchen scale for the most accurate measurements. If you do not have a Dutch oven, bake the loaf on a preheated baking stone with a pan of hot water on the lower rack to create steam.
Watch Video Of How French Country Loaf Works
To store this French country loaf, keep it in a paper bag or wrapped in a cloth at room temperature for up to three days. Avoid plastic, which softens the crust.
For longer storage, slice the loaf and freeze the slices in a zip top bag, then toast them straight from the freezer when needed. To reheat, place the loaf in a 350 degree oven for 5 to 10 minutes to restore the crusty exterior.
Serve it alongside soups, stews, salads, or with cheese and cured meats for a simple appetizer. This bread is always a good idea for any occasion, from casual family dinners to holiday gatherings, because it pairs with almost everything and tastes homemade in the best way.
❓ Frequently Asked Questions About French Country Loaf
What type of flour is best for French Country Loaf?
The best type of flour for French Country Loaf is all-purpose flour with a high protein content, such as bread flour or all-purpose flour with a high gluten level. This type of flour will give your bread a stronger gluten structure and help it to rise better.
How long does French Country Loaf take to rise?
The rising time for French Country Loaf can vary depending on factors such as temperature, yeast activity, and dough strength. However, on average, you can expect the first rise to take around 1-2 hours in a warm place (around 75-80°F) and around 30 minutes to an hour in a cooler place (around 65-70°F). After shaping the dough into its final form, allow an additional 30-45 minutes for the second rise.
Can I use instant yeast instead of active dry yeast?
While instant yeast can be used as a substitute for active dry yeast in French Country Loaf recipe, keep in mind that instant yeast works faster than active dry yeast. Use half the amount called for in the recipe (about 1/4 teaspoon) if substituting instant yeast for active dry yeast.
How do I store leftover French Country Loaf?
Leftover French Country Loaf can be stored at room temperature in an airtight container or plastic bag for up to three days or wrapped tightly in plastic wrap or aluminum foil and frozen for up to two months.
Can I make French Country Loaf ahead of time?
Yes, you can make French Country Loaf ahead of time by preparing the dough through shaping and allowing it to rest overnight in the refrigerator before letting it come back to room temperature before baking.
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