Marianne Martinez
French bread is a classic, versatile loaf that can be used for everything from sandwiches to melba toast. The traditional shape of a French baguette is long and thin, but it can also be baked in a loaf pan, which is a great option if you want a sandwich loaf shape. French bread can be baked in a Pullman pan, which is a perfectly rectangular pan with a lid, or a standard buttered loaf pan. If you're using a loaf pan, you may need to adjust the recipe, including the baking time and temperature, and you may need to scale the recipe up or down depending on the size of your pan.
| Characteristics | Values |
|---|---|
| French bread pan | Non-stick coating, releases chemical fumes at 500 degrees |
| French bread loaf pan | Allows air to circulate, creating a crispier crust |
| Baking approach | Change time, temperature, and steam set-up |
| Dough | Stiffer dough is better |
| Scoring | Shallow cuts on the top of the loaf allow the bread to expand |
| Proofing | Cover with a clean towel and let it rise until doubled in size |
| Oven temperature | 375 degrees F |
| Baking time | 40-45 minutes |
| Internal temperature | 190-200°F |
| Cooling | Place on a wire rack to cool |
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What You'll Learn
Using parchment paper
French bread can be baked in a loaf pan or on a baking sheet lined with parchment paper. This method prevents the dough from sticking to the pan. If you are using a French loaf pan, it is recommended to spray it with non-stick spray. However, if you are using a baking sheet, line it with parchment paper. This will ensure that your French bread doesn't stick and can be easily removed from the pan after baking.
When using parchment paper, you can simply place it directly over your loaf pan or baking sheet. This solves the sticking problem and, if you use parchment paper with a silicone non-stick glaze, it will prevent any silicone oil from leeching into your bread. This is especially useful if you want to simplify your baking process and avoid the hassle of washing multiple pans.
Additionally, if you are baking a stickier type of bread, such as banana bread or lemon blueberry bread, you can drape the parchment paper over the sides of the loaf pan. This will make it easier to remove the bread from the pan without it falling apart or sticking to the bottom.
For French bread specifically, it is recommended to score a few shallow cuts on the top of the loaf before baking. This allows the bread to expand in the oven and creates a pretty pattern. You can also brush the loaf with an egg wash before baking to achieve a shiny, golden colour.
Overall, using parchment paper is an effective way to prevent your French bread from sticking to the pan and makes the baking process more convenient, especially if you don't have a dishwasher or a large sink to accommodate multiple pans.
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Non-stick coatings
One alternative to non-stick coatings is to use parchment paper, which can be placed directly on the pan to prevent sticking and protect the bread from any potentially harmful chemicals. Another option is to use a bare metal pan, such as aluminized steel, cast iron, or glass, and grease the pan with oil, butter, or shortening before baking.
Some bakers prefer to use non-stick coatings because they can make bread release from the pan more easily and can reduce the need for scrubbing and cleaning. However, not all non-stick coatings are created equal, and some may perform better or last longer than others. For example, the non-stick coating on the USA Pan and Wilton non-stick loaf pans is made of silicone-polyester, while the coating on the Chicago Metallic brand is made of silicone.
When selecting a loaf pan, it is important to consider the material, size, shape, and presence or absence of a non-stick coating. The type of bread being baked and personal preferences will also play a role in the decision. For example, cast iron loaf pans may be preferred for quick breads, while thin metal pans may be better suited for rye breads to allow them to come up to temperature quickly. Ultimately, the choice of whether to use a non-stick coating or not is a matter of personal preference, balancing convenience, ease of cleaning, and potential health concerns.
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Dough preparation
To prepare the dough for French bread, you will need flour, yeast, sugar, salt, water, and olive oil. You may also need milk, depending on the recipe.
Attach the dough hook to your stand mixer. Add the water, yeast, salt, sugar, olive oil, and half of the bread flour to the mixer bowl. Mix until smooth, and then gradually add the remaining flour. You may not need to use all of it. Leave the dough to rest, uncovered, for 15 minutes. Knead on low speed for 5 minutes. The dough should clean the sides of the bowl and form a soft ball.
Transfer the dough to a large, greased bowl. Cover the bowl with plastic wrap. Allow the dough to rise until doubled in size, which should take around 60-90 minutes.
Punch down the risen dough and turn it out onto a floured work surface. Flatten the dough into a rectangle, approximately 8 inches by 15 inches. Fold, tuck, create a seam, pinch the seam closed, and then tuck it under to create surface tension and hold the dough's shape.
If you are using a French loaf pan, you may want to let the dough rise in the pan. However, this can cause sticking, so some bakers prefer to let the dough rise in a couche and then transfer it to the pan for baking. If you are using a non-stick pan, you may need to season it by spraying it with oil and baking it before use.
If you are not using a French loaf pan, you can use a standard bread pan or any straight-sided buttered pan with a 10- to 12-cup capacity. You can also bake French bread on a baking sheet, but you will need to line it with parchment paper to prevent sticking.
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Oven temperature
Preheating the Oven
It is essential to preheat the oven to ensure even baking. Most recipes recommend preheating the oven to 375°F (190°C) before baking French bread. This temperature allows for a balanced bake, ensuring the interior of the bread is cooked thoroughly while achieving a golden, crispy crust.
Adjusting Temperature for Desired Crust Texture
The oven temperature can be adjusted to achieve the desired crust texture. For a softer crust, baking French bread in a loaf pan at a slightly lower temperature is recommended. This prevents the crust from burning or becoming too hard and tough. On the other hand, for a crispier crust, you can increase the oven temperature by 25°F (14°C) above the standard temperature. This additional heat will promote a golden, flaky crust.
Oven Rack Positioning
The position of the oven rack can also impact the baking process and the crust texture. Placing the rack in the center position is generally recommended for even heat distribution. However, if you desire more browning on the crust, moving the rack up one position closer to the top of the oven can help achieve that. Just be cautious and monitor the bread closely to prevent burning.
Creating Steam for a Crispier Crust
To create a crispier crust, you can use steam during the baking process. Place a metal or cast-iron pan on the bottom rack of the oven before preheating. Once the oven reaches the desired temperature, carefully pour about 2 inches of hot water into the pan to create steam. Allow the oven to steam for about 15 minutes before placing the bread inside. This steam environment will help develop a crispier outer crust.
Baking Time and Temperature Adjustments
The baking time and temperature may vary depending on your oven's characteristics and your personal preferences. It is recommended to experiment with different timings and temperatures to find the perfect combination for your ideal loaf. For example, you can try baking at 450°F (232°C) with a foil tent for 20 minutes, followed by 30 minutes at 425°F (218°C) without the foil. Alternatively, you can bake at 350°F (177°C) for 50-60 minutes without a cover, brushing the dough with water or milk before baking to maintain a steamy environment.
In summary, achieving the perfect oven temperature for baking French bread in a loaf pan may require some experimentation. Start with the recommended temperature of 375°F (190°C), and then make adjustments based on your oven's characteristics and your desired crust texture. Remember to pay attention to the positioning of the oven rack and consider using steam for a crispier crust. Happy baking!
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Cooling and storing
Cooling your French bread is an important step in the baking process. Once your bread has finished baking, remove it from the oven and place it on a wire rack to cool. It is best to let the bread cool completely before slicing, as this will help to prevent the bread from tearing or becoming gummy on the inside. This process typically takes 30 minutes for a small loaf to over a couple of hours for a larger loaf. French bread can be eaten while still warm, as there is not much further internal cooking that needs to take place. However, for a larger crusty loaf, it is recommended to wait 1-2 hours before slicing.
Once your French bread has cooled, you can store it at room temperature in a bread box or a dry area away from direct sunlight or heat. Bread typically lasts two to four days at room temperature. If you want to maintain the crusty texture, you can store your bread in a paper bag, but it should be eaten quickly or frozen.
If you are not planning to consume your French bread within a few days, freezing is a good option to extend its shelf life. It is best to wrap the bread in plastic wrap or foil and then place it in a self-sealing freezer bag. Freezing slows down the staling process and prevents molding, keeping your bread fresh for weeks or even months. However, it is important to note that long-term freezer storage can affect the water within the loaf, causing freezer burn. Therefore, it is recommended to not store bread in the freezer for longer than three months.
If your bread starts to dry out, there are a few methods you can try to restore its freshness. You can wrap the bread in a damp paper towel and microwave it for 10-30 seconds, drizzle water over the crust and warm it in the oven, or spritz it with water and wrap it in foil before reheating.
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Frequently asked questions
Yes, French bread can be baked in a loaf pan, also known as a Pullman pan. The loaf pan helps the bread maintain its shape and the small holes in the pan allow air to circulate, giving the bread a crispier crust.
To bake French bread in a loaf pan, first grease the loaf pan with butter or non-stick spray. Then, place the dough in the pan, cover it with a clean towel, and let it rise until doubled in size. This may take 30-60 minutes, depending on the temperature of your kitchen. Once the dough has risen, use a sharp, serrated knife to score a few shallow cuts, about 1 inch deep, on the top of the loaf. This will allow the bread to expand in the oven. Preheat your oven to 375°F and bake the bread for 40-45 minutes, or until the loaf is well-browned and the internal temperature reaches 190-200°F.
Yes, French bread can be baked on a baking sheet lined with parchment paper to prevent sticking. If using a baking sheet, you may need to adjust the baking time and temperature.
If you are using a French bread loaf pan, also known as a baguette pan, it is important to create surface tension in the dough by folding, tucking, creating a seam, pinching the seam closed, and then tucking it under. This will help the dough hold its shape during baking. You can also line the pan with parchment paper to prevent sticking and create a rounder loaf. Additionally, preheating the oven to a high temperature (around 500°F) and using steam for the first 5 minutes of baking can help create a firmer crust.
