traditional french bread

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Superstone® Use and Care

Traditional French Bread


1 ½ packages active dry yeast
2 cups lukewarm water
1 teaspoon sugar
1 tablespoon salt
6 cups unbleached flour
1 tablespoon yellow cornmeal
1 tablespoon egg white
1 tablespoon cold water (for creating egg white wash)


mix yeast, warm water and sugar in a large bowl. proof. mix salt and flour and add slowly to yeast mixture until you have a stiff dough. place ball of dough on a lightly floured surface and knead for 8 to 10 minutes. place the dough in a greased bowl, cover, and leave to rise in a warm, draft-free place until doubled in size (about 2 hours). punch down dough and divide in two, wrapping in plastic wrap one half to freeze or refrigerator for future use.

roll out dough into a roughly ½” thick rectangle. carefully and snugly roll up the rectangle jelly roll-style, and gently form it into an oblong loaf around 11" long. this process helps create a traditional flaky, layered crumb texture in the bread. place the formed dough into the base of the baker that’s been sprinkled with corn meal.

Next, with a sharp knife, cut 2 or 3 diagonal slashes on top of the loaf. mix together the egg white and cold water, and brush the loaf generously with this wash. bake in an un-preheated oven at 400 degrees for 30 to 35 minutes until golden brown.