Comments on: Baking the Perfect Loaf of French Bread

By: Tina

Tina — Sun, 20 May 2012 16:08:20 +0000

French bread recipe doesn’t specify what temp to bake at, just mentions what internal temp should be.

By: Brandi

Brandi — Wed, 16 May 2012 21:29:00 +0000

Just pulled my bread out of the oven. Has a beautifully brown crust but didn’t rise much during baking. Think next time I’ll let it rise 60 minutes before putting it in the oven. Looks more like a baguette but smells divine.

By: Stephanie

Stephanie — Mon, 30 Apr 2012 10:26:35 +0000

This turned out perfectly for me! My husband and I have been searching for a delicious French bread with a crunchy crust and a soft, light middle. This is it!! And the crust browned perfectly for me. A keeper!

By: To Carb, or Not to Carb « theartofdomestication

To Carb, or Not to Carb « theartofdomestication — Fri, 27 Apr 2012 01:56:16 +0000

[...] Perfect French Baguette Whole Wheat and Flax Baguette Share this:TwitterFacebookLike this:LikeBe the first to like this post. [...]

By: Perfecting French Bread « Chew on This.

Perfecting French Bread « Chew on This. — Sat, 21 Apr 2012 06:02:01 +0000

[...] Simple French Bread (adapted from Steamy Kitchen): [...]

By: The Perfect French Bread | punkypurls

The Perfect French Bread | punkypurls — Wed, 18 Apr 2012 23:04:42 +0000

[...] Here for the recipe and instructions on how to shape this loaf. Share this:TwitterFacebookLike [...]

By: Erin

Erin — Thu, 12 Apr 2012 20:05:39 +0000

I had this same question. Did anyone end up answering it?

By: Sue

Sue — Wed, 11 Apr 2012 20:07:34 +0000

Just made this recipe and my kitchen now smells like a bakery! Perfect recipe and perfect results. It’s taken me years to find a good recipe so now yours is entering my master recipe collection. Only thing I did differently was I made one loaf and four rolls and let them rise longer the second time. They rose for 60 minutes instead of the 30 you mentioned but still baked perfectly and tasted fabulous. Thank you!

By: rose n

rose n — Wed, 11 Apr 2012 14:03:27 +0000

This is a GREAT bread recipe–dense, tasty. However, I agree with many of the others–it was a bit salty with two tsps. of salt. Next time I’ll cut it to one tsp. I put my stone baker into the oven when I started to preheat it. That will prevent the baker from cracking. And baking the bread at 450 was fine. I also sprayed water on the bread as it was baking. But cut the salt, for sure.

By: Amelia

Amelia — Wed, 28 Mar 2012 17:27:38 +0000

I’ve baked this recipe several times and it has never failed me. I bake a lot of bread from different sources and just made two loaves of sourdough from one of my favorite bread cook books using this baking method instead of the one in the book. I achieved much better results. Thank you for all these invaluable tips.