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French-Style Country Bread

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French-Style Country Bread Recipe French-Style Country Bread Recipe

You could make this bread, and no other, for the rest of your baking career, and never feel cheated. It uses the sponge, or poolish, method: sort of a poor man’s or woman’s sourdough starter — no feedings, little pre-planning, lots of flexibility, and superb bread. If you’ve always wanted crusty, hole-ridden, French-style bread, this is it.

At a glance

Prep
Bake
Total
Yield
2 loaves

Nutrition information

Ingredients

Starter

  • 1 cup cool to lukewarm water (90°F to 100°F)
  • 1/2 teaspoon active dry or instant yeast
  • 1 1/4 cups King Arthur Unbleached Bread Flour or Organic Bread Flour
  • 1/4 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour

Dough

  • all of the starter (above)
  • 1 cup lukewarm water (100°F to 115°F)
  • 3/4 teaspoon active dry or 1/2 teaspoon instant yeast
  • 1 tablespoon sugar
  • 3 3/4 to 4 cups King Arthur Unbleached Bread Flour or Organic Bread Flour
  • 1 1/2 to 2 1/4 teaspoons salt, to taste

Starter

  • 8 ounces cool to lukewarm water (90°F to 100°F)
  • 1/2 teaspoon active dry or instant yeast
  • 5 1/4 ounces King Arthur Unbleached Bread Flour or Organic Bread Flour
  • 1 ounce King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour

Dough

  • all of the starter (above)
  • 8 ounces lukewarm water (100°F to 115°F)
  • 3/4 teaspoon active dry or 1/2 teaspoon instant yeast
  • 1/2 ounce sugar
  • 15 3/4 ounces to 17 ounces King Arthur Unbleached Bread Flour or Organic Bread Flour
  • 1 1/2 to 2 1/4 teaspoons salt, to taste

Starter

  • 227g cool to lukewarm water (90°F to 100°F)
  • 1/2 teaspoon active dry or instant yeast
  • 149g King Arthur Unbleached Bread Flour or Organic Bread Flour
  • 28g King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour

Dough

  • all of the starter (above)
  • 227g lukewarm water (100°F to 115°F)
  • 3/4 teaspoon active dry or 1/2 teaspoon instant yeast
  • 14g sugar
  • 447g to 482g King Arthur Unbleached Bread Flour or Organic Bread Flour
  • 1 1/2 to 2 1/4 teaspoons salt, to taste

Instructions

  1. To make the starter: Stir all of the starter ingredients together to make a thick, pudding-like mixture. Cover with plastic wrap and let it rest for at least 2 hours. For best flavor, let the starter rest longer; overnight (up to 16 hours) is best. If you plan on making the dough in a bread machine, place the sponge ingredients in the bucket, and turn the machine on for just a few seconds to mix the ingredients together. Turn the machine off and close the cover, then let the starter rest as directed above.
  2. To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups of the flour, and the salt. The dough will be a loose, messy mass. Let it rest for 12 to 15 minutes, then stir it again; it should become more cohesive and a bit smoother. Dough handles better once it’s had time for the flour to absorb the water while resting and relaxing. By using this method, you’ll tend to add less flour, and have much bigger holes in your finished bread.
  3. Knead the dough, adding more flour as necessary, to make a soft dough, 10 to 12 minutes.
  4. Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap, and let it rise until almost doubled (depending on the weather, this could be 1 to 2 hours). If you’re going out, or if you prefer, let the dough rise slowly in the fridge. If your dough has been refrigerated, allow it to come to room temperature before shaping; it’ll warm up and rise at the same time.
  5. Deflate the dough gently, but don’t knock out all the air; this will create those “holes” so important to French bread. For one large loaf, form the dough into a round ball; for two loaves, divide the dough in half and shape into two balls.
  6. Place a semolina- or cornmeal-dusted piece of parchment paper onto a baking sheet. Gently place the ball(s) of dough on the baking sheet, seam-side down.
  7. Cover the bread gently with lightly greased plastic wrap, and let it rise until it’s puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes.
  8. Preheat your oven to 475°F.
  9. Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425°F and spritz with water every few minutes for the first 15 minutes of baking.
  10. Bake the bread for about 25 to 30 minutes, or until it’s a rich golden brown, and its interior temperature registers at least 190°F on a digital thermometer. The smaller loaves will bake more quickly, so keep your eye on them.
  11. Remove the bread from the oven, and cool it on a rack. Store bread, loosely wrapped in paper, for a couple of days at room temperature; wrap it in plastic and freeze for longer storage.

Nutrition Information

  • Serving Size69g
  • Servings Per Batch16
Amount Per Serving:
  • Calories140
  • Calories from Fat5
  • Total Fat0g
  • Saturated Fat0g
  • Trans Fat0g
  • Cholesterol0mg
  • Sodium220mg
  • Total Carbohydrate29g
  • Dietary Fiber1g
  • Sugars1g
  • Protein5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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