Julia Child’s Iconic French Bread

Julia Child’s Iconic French Bread

Whip up bakery-quality artisan loaves at home with this easy stand-mixer recipe. Combining instant yeast, warm water, and all-purpose flour, you’ll knead to a smooth, elastic dough before two generous rises deliver an airy, open crumb. Finish with a crisp, golden crust—complete with optional steam injection and flavor twists like herbs or seeds—for the perfect sandwich bread, crostini base, or soup accompaniment.

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Course: Appetizer, Side Dish, Snack

Cuisine: French

Prep Time: 8

Cook Time: 20

Servings: loafs

Calories: 560kcal

Author: Dave's Kitchen

Cost: $1

Equipment

1 Stand Mixer optional
1 Dough Scraper optional
1 Perforated Baguette Pan Or a regular baking Tray

Ingredients

2 ¼ tsp Instant Yeast
2 ½ cups all-purpose flour If using a different flour you may need to adjust hydration accordingly.
1 cup all-purpose flour
2 ¼ tsp salt
1 ½ cups warm water (120 °F–130 °F / 49 °C–54 °C)
Cornmeal for dusting the peel or baking surface; optional

Instructions

Combine dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, whisk together the 2 ¼ tsp Instant Yeast, 2 ½ cups all-purpose flour, and 2 ¼ tsp salt on low speed for about 30 seconds, until evenly distributed.
Add water. With the mixer running on low, pour in the 1 ½ cups warm water . Continue mixing until a shaggy dough forms. Scrape down the sides of the bowl and switch to the dough hook attachment.
Incorporate remaining flour. Gradually add the remaining 1 cup all-purpose flour, a little at a time, mixing until the dough pulls away from the bowl but still feels soft and slightly sticky. Adjust with extra flour or water as needed to achieve a cohesive, supple dough.
Knead the dough. Knead on medium-low speed for 5 minutes, until the surface becomes smooth and elastic. Proper gluten development at this stage is crucial for a tall, open crumb.
First rise. Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature (around 75 °F / 24 °C) until approximately 3½ times its original volume—about 3 hours.
Punch down and second rise. Gently deflate the dough, reshape into a rough ball, and cover again. Let it rise until nearly tripled in volume, roughly 1½ to 2 hours.
Shape loaves. On a lightly floured surface, divide the dough into three equal portions. Gently roll each into a small batard or baguette shape, tapering the ends. Place on a Cornmeal-dusted peel or baking sheet.
Final proof. Cover shaped loaves with lightly oiled plastic wrap and let proof for 30–45 minutes, until puffy but still springing back slowly when gently pressed.
Preheat and score. Meanwhile, preheat your oven to 450 °F (232 °C) with a baking stone or inverted sheet pan on the middle rack. Just before baking, use a sharp lame or razor blade to score each loaf with three diagonal slashes.
Bake with steam. Slide loaves onto the preheated surface. Create steam by placing a pan of hot water in the bottom of the oven or spraying the oven walls with water. Bake for 20–25 minutes, rotating halfway, until crust is deep golden brown and loaves sound hollow when tapped.
Cool before slicing. Transfer baked loaves to a wire rack and cool completely (at least 1 hour) before slicing to ensure the crumb sets properly.

Notes

Stand mixer vs. hand-kneading.
While the stand mixer method is faster and easier on the wrists, you can knead by hand for about 10 minutes on a floured surface until the dough is smooth and elastic.

Shape options.
This dough is versatile: form into three batards, baguettes, boules, or even 12 petits pains (small rolls) for bite-sized servings.

Cold fermentation.
For deeper flavor, refrigerate the dough after the first rise for 12–24 hours. Bring back to room temperature before shaping and proofing. This retarding technique enhances the nutty aroma and complexity of the crumb.
Flavor additions. Stir in 1 tablespoon of dried herbs (rosemary, thyme, or oregano), minced garlic, or 2 tablespoons of sesame or poppy seeds during mixing for an aromatic twist.

Crust variations.
Dust the loaves with cornmeal for a rustic look, or brush with melted butter in the last 5 minutes of baking for a softer, golden crust. For extra crunch, add a sprinkle of coarse sea salt on top before baking.

Serving suggestions.
This bread is perfect for sandwiches, crostini, or simply dipped into olive oil and balsamic vinegar. It also complements soups like French onion or tomato bisque.

Expert insight.
Julia Child insisted on precise proofing and steam injection to achieve that signature airy crumb and crisp shell. She kept her favorite bread recipes on a clipboard in her kitchen for easy access, underscoring their importance in her repertoire.

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