There’s a certain alchemy that happens in a kitchen when flour, water, yeast, and salt transform into something far greater than the sum of their parts. It’s not just about the bread—though the crackling crust and airy, chewy interior are life-changing. It’s about the rhythm of kneading, the quiet patience of the rise, and the triumphant moment you pull a loaf from your own oven that looks and smells like it came from a Parisian boulangerie. This isn’t a fussy, complicated recipe. It’s a celebration of simplicity and process. Let’s roll up our sleeves and bake bread that will fill your home with the most incredible aroma and your heart with pure accomplishment.
The Foundation: Just Four Ingredients & Your Two Hands
The beauty of true French bread (pain traditionnel) is its elemental simplicity. You likely have everything you need right now.
You Will Need:
500g (about 4 cups + 2 tbsp) bread flour – The high protein content is key for that glorious chewy structure. In a pinch, you can use all-purpose flour, but the crumb will be slightly less open.
360ml (1 ½ cups) warm water – Not hot, just pleasantly warm to the touch (about 100°F/38°C). This wakes up the yeast gently.
2 tsp (7g) instant yeast – Also called “rapid-rise” or “bread machine” yeast. *If you only have active dry yeast, use the same amount but proof it in the warm water for 5-10 minutes until foamy before adding the flour.*
2 tsp (12g) fine sea salt – Don’t add it directly on top of the yeast; we’ll mix it in with the flour.
That’s it. No sugar, no oil, no eggs. This purity is what creates the iconic flavor and texture.
The Journey: Step-by-Step to Crusty Perfection
This process is a gentle dance, not a race. Plan for about 4 hours from start to finish, with most of that being hands-off rising time.
Step 1: The Autolyse (The Secret to Open Crumb)
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