The Fresh Loaf

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Easy tasty French Loaf

Easy tasty French Loaf

Christo Cilliers's picture
Christo Cilliers


This is my first time posting a recipe so please have patience. I got this recipe from a link I got from "Fresh Loaf" and had to try it seeing that the preparation looked very authentic and a bit of a chalange. It is a clip I saw of a French baker who showed how he does the French loaf for years now and they sell 100s of loafs weekly. I had to say it was a bit tricky in the beginning but got easier after the second try but even the first shot at it was pretty cool and the bread tasted awesome and the crust was a winner . The high heat that you are suppose to bake it also worked on my nerves but that is the secret in getting the crust crunchy and chewy , I suppose , I think . The French guy that did the loaf is "William Courderot's French Baguette" but I lost the link somewhere between baking and saving the recipe. Hope if you try this you will also enjoy making it as mush as I did and the taste is even better , no lies ..

Stay blessed .

Christo / A2KJ


Prep time
Cooking time
Total time



1 kg farine / ~7 cups flour
650 g eau / ~3 cups water
20 g sel / ~3.5 tsp salt
20 g levure / ~5 tsp yeast
Mix all ingredients in kitchenaid or cuisinart mixer until smooth. Let rest for an hour and a half.
Flour prep area and separate dough into three equal pieces. Generously flour a linen cloth. Gently fold the dough over itself and roll while pushing the dough outwards until it becomes a long snake. Notice how little Courderot handles the dough as he forms it into baguettes. Don't handle the dough more than you have to. Place the baguettes on your floured linen cloth, cradling each loaf in fabric so they don't touch one another. Leave to rest for one hour.
Preheat oven to 550°F (or as high as your oven will go).
Use a new razor blade or very sharp knife to score the bread with evenly distributed diagonal marks, about 4-5 scores per loaf. Fill a cast iron pan with ice water and place it on the bottom rack of your oven. This helps keep a good amount of moisture in the oven while the bread bakes. Place the baguettes in the oven for 20-30minutes or until they are crusty and brown. When they're done, let them cool on a rack for 10 minutes or so before you break bread.


This is not my recipe and I just saved it on my I-pad so I can really take no credit for anything , I just love baking and baking bread is my favorite and I find it very therapeutical and calming and sometime chalanging . Hope everyone enjoy it as much as me and my family did .


fotomat1's picture

googled "William Courderot's French Baguette" and saw the video.

Christo Cilliers's picture
Christo Cilliers

Thank you , I suppose it is a no brainer actually , but i didnt think of the Google route  ... :-)