Julia Child’s French Bread
You can make a great crusty loaf of French bread at home. Julia Child took techniques she learned in French bakeries and adapted them for the home kitchen.
Today the Bread Baking Babes are celebrating Julia Child’s 100th birthday by baking and posting Julia’s French Bread. Julia was the queen of simplifying French recipes so anyone could make them at home.
Julia’s Pain Français (French Bread) recipe was published in Mastering the Art of French Cooking, Volume 2 in 1970. If you’re a little afraid of making French bread at home, there’s a great video of Julia making French bread. She shows you step by step how the dough should look and how you shape and bake the dough to make a beautiful loaf.
I adapted Julia’s recipe to use instant yeast and a Kitchen Aid mixer. I rarely knead dough by hand because the mixer makes it so easy. I also set the shaped loaves on parchment to rise so they’re easy to move on to the baking stone.
There have been so many great tributes to Julia over the last month. The more I learn about Julia, the more I’ve fallen in love with her. I’m so impressed with her easy going style and fearless nature.
My sweet friend Donna, Apron Strings, in a tribute post to Julia linked to a hilarious video of Julia on David Letterman. Everything went wrong, but she just carries on with humor and bravado. David asks her what she does with recipes that don’t turn out and she says she feeds them to her husband. I guess I’m doing the same with my family.
Thanks Julia for sharing your passion for cooking, your reminders to never apologize if something you bake is less than perfect, and to be fearless in the kitchen and in life.
Julia Child’s French Bread
Ingredients
- 2 1/4 teaspoons (1 packet) instant yeast
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons salt
- 1 1/2 cups warm water (120º - 130º)
Instructions
- In the mixing bowl of a stand mixer using the flat beater, combine the yeast, 2 1/2 cups flour and salt. Mix on low for about 30 seconds.
- With the motor running on low, pour in the warm water. Continue mixing until a shaggy dough forms. Clean off beater and switch to the dough hook. Mix in the remaining cup of flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. The surface should be smooth and the dough will be soft and somewhat sticky.
- Turn the dough onto a kneading surface, deflate, and let rest for 2 - 3 minutes while you wash and dry the bowl.
- Return the dough to the mixing bowl and let it rise at room temperature (about 75º) until 3 1/2 times its original volume. This will probably take about 3 hours.
- Deflate the dough and return it to the bowl. Let the dough rise at room temperature until not quite tripled in volume, about 1 1/2 - 2 hours.
- Meanwhile, prepare the rising surface: rub flour into canvas or linen towel placed on a baking sheet. (I used parchment paper.)
- Divide the dough into 3, 6, or 12 pieces depending on the size loaves you wish to make. Fold each piece of dough in two, cover loosely, and let the pieces relax for 5 minutes.
- Shape the loaves and place them on the prepared towel or parchment. Cover the loaves loosely and let them rise at room temperature until almost triple in volume, about 1 1/2 - 2 1/2 hours.
- Preheat oven to 450º. Set up a "simulated baker's oven" by placing a baking stone on the center rack, with a metal broiler pan on the rack beneath, at least 4 inches away from the baking stone to prevent the stone from cracking.
- Transfer the risen loaves onto a peel.
- Slash the loaves.
- Spray the loaves with water. Slide the loaves into the oven onto the preheated stone and add a cup of hot water to the broiler tray.
- Bake for about 25 minutes until golden brown. (If you used parchment paper you will want to remove it after about 10-15 minutes to crisp up the bottom crust. Spray the loaves with water three times at 3-minute intervals.
- Cool for 2 - 3 hours before cutting.
Notes
Here's a video of Julia making French Bread, including shaping baguettes.
More of Julia’s recipes you might like:
Boeuf Bourguignon, Barbara Bakes
Croissants, Barbara Bakes
Chocolate Almond Cake, Apron Strings
Oven Roasted Plum & Almond Cakes, Passionate About Baking
Julia Child’s Eggplant Pizzas, Kalyn’s Kitchen
Jarlsberg Cheese Souffle, LaFuji Mama
I’ve used lots of different bread recipes, and this was by far the best. I used a bread machine instead of my stand mixer. It didn’t seem to rise well the third time after I scored it but I proceeded to bake anyway and the density and size turned out perfect. Great recipe.
Thanks for taking the time to let me know you loved the recipe Anne!
I recently tried this recipe as well, after making French bread with an old recipe that came from a French cooking class. After the long rising time(s), I did get 2 nice baguettes, which didn’t deflate after slashing (I can’t recommend a good bread lame highly enough), but they didn’t rise at all in the oven, and didn’t have the same great texture I’m used to from my old recipe (total rising time 3 hours). Thanks, as always, Julia, but I’m sticking with my tried and true bread.
The rising times do seen excessive to me too, with the danger that the final loaves will not rise in the oven. I will also use another recipe to be sure my loaves will rise when baked. Also, the “total time” of 25 minutes is misleading, if you add in the 7.5 hours of rising time she recommends! This is an all-day procedure, it seems. (However, I have great respect for Julia, and do love her Bombe Aux Trois Chocolats — guarantees you absolute adoration when served as a special dessert.)
Hi Susan – thanks for pointing out the total time didn’t include the rising time. I’ve updated the recipe.
The third rise took three hours and only got about double in size. When I slashed the loaves prior to putting in the oven..very gently and very shallow…they completely deflated and I had to throw the whole thing out after spending seven and a half hours on this project. I cannot recommend this recipe.
Hi Lynn – sorry you had trouble with the recipe. Sounds like your yeast wasn’t fresh or perhaps your water was too warm and you killed some of the yeast. Red Star yeast has a great troubleshooting guide that explains more of the reasons for dough that rises too slowly. https://redstaryeast.com/tips-troubleshooting/troubleshooting-guide/problem/
Yeah for some reason my 3rd rise went awry as well and ruined the loaves! I know the yeast was fresh and I make bread frequently and temp my water each time so I would be surprised if I killed it. Pretty disappointing 🙁
Hi Briar – I’ve added a link to the Julia Child’s video in the notes section of the recipe that may help explain the rising method better.
I made the bread in my bread machine and it was fine but I am interested in how many carbs per slice it might be since I’m using French Francine’s flour . Francine‘s.com can’t tell me . Supposedly French flour has many fewer carbohydrates than American made can you tell me about carbohydrates if I make a 1 pound loaf or 2 pound loaf I can count my own slices
Hi there,
I have just ventured into bread making and tried your recipe last weekend. What a hit! My wife and I absolutely loved the finished result. The only thing I forgot to do was score the baguettes before baking. They still turned out great. The steam oven also worked well, and my crust was as good as the local bakery. I’m in the middle of making the recipe again today, this time remembering to score. Thanks so much for sharing this great recipe!
Thanks so much Jason! It must smell wonderful at your house today 🙂
Thanks, Barbara! I made this delicious bread using my bread machine on the dough/pasta cycle. We got 2 long French baguettes that were scrumptious & even had that professional baked crunching sound during a light squeeze! We served the bread with our spinach/artichoke/crab meat/cheese/pepper dip & everyone asked about the bread! We thought the dip was the main event but this bread shines!
Thanks Ken! Sounds like you did everything just right. That dip does sound great 🙂
Oh my goodness. My diet is so blown out of the water! My husband is in the kitchen right now sneaking the last piece of this delicious bread. We are slathering it with soft butter and serving it alongside spaghetti. I hear him in the kitchen. I want to fight him for it. It’s that good. Followed the recipe exactly except for a couple of things. I brushed it with an egg wash before baking. Then, I found that when I put the water into the pan beneath the baking stone, it didn’t sizzle very good. So I took the pan out and threw in about three quarter cup of ice cubes directly onto the oven floor. That seemed to work better for me and I got a nice steamy oven. Also, I fear we could not wait for the bread to cool and ate it barely 15 minutes out of the oven. I will be making this bread again – goodbye grocery store French bread – but I’ll start a lot earlier in the day so as to give it time to cool.
Thanks so much for the sweet comment. I’m so glad you loved the bread. Thanks for sharing your tips. I too find it almost impossible to wait to cut the bread. It’s smells heavenly and just sits there on the counter tempting you.
This is not Julia’s recipe. First there’s no sugar. If you are going to publish a recipe you should include all the ingredients otherwise it won’t turn out correctly.
1 pkg yeast – 1/3 cup tepid water (not over 110 degrees)
1/4 teaspoon sugar- 3 1/2 cups (1 pound) unbleached flour-bread flour if possible -plus more if needed -1 Tbs rye or whole wheat flour-2 1/4 tsp salt-1 cup cold water,plus 1/3 cup or so additional water.
This is her master recipe for French bread out of The Way To Cook book.
Hi Rosanna – sounds like she used a slightly different recipe in Mastering the Art of French Cooking, Vol. 2 which my recipe is adapted from. I’ve linked to the video of her making it above. https://www.youtube.com/watch?v=9iH3hjDUhWw She doesn’t use a mixer to make her dough, but if you’ve ever watched this video https://www.youtube.com/watch?v=SHX0pv8_JOE I don’t think she would be stressed by the change.
I looked thru all of my Julia Child cookbooks( I have 6) and only in “The Way To Cook” book does she use sugar AND the food processor. Since that is my usual go to book, I was convinced that it was the correct recipe for success since yeast (usually ) needs something to eat (the sugar). Apparently not. I will have to try it this way. My apologies Barbara.
I made this bread today. Followed the recipe exactly. The bread deflated for the final rise. I broke the dough into four loaves. I did the final rise and what turned out was 4 baggets. The outside was crusty, however the bread was a little salty. Won’t be making this again.
I am looking forward to trying this recipe. Do you spray the loaves with water while they are in the oven or after they are finished baking and are out?
Hi Debbie – you want to spray the loaves while they’re baking to re-create the effect of a steam oven.
Thank you!
I am getting ready to make this and it looks great! However, I have a few questions:
1. Can I use the loaf racks instead of a pizza stone and do I still need to add water in the broiler pan below it if I do?
2. Can I use an artisan bread flour instead of all purpose flour? If I do does it change anything else in the recipe as far as timing?
Hi Lacy – you can use loaf racks; you don’t have to add the water, but the steam that’s created helps create a crisper crust. I don’t think you’d need to make any changes as far as timing goes.
Hi,
this sounds delicious! However, I was wondering whether you can freeze the loafs for a while after you’ve made them?
Thanks Maria! Yes, French bread freezes very well, but the crust will for course lose some of its crispness.
Just stumbled across this and will be making it for our NYE dinner. I am guessing it will turn out very well after reading all of the great feedback! Happy New Year’s!
Hi Bella – it will be a perfect addition to you NYE dinner. Enjoy!
Not sure if I ever tried Julia’s recipe before…this was easy and good! I did use a curved baguette pan which makes all the difference in the world for me. Many thanks!
Thanks Rob! I’ve had my eye on those curved baguette pans.
Thanks Barbara.
So glad you linked to the Letterman/Julia skit. Hilarious!
My mother would be 100 years old this year as well.
I love Julia Childs and my whole family loves French bread! I’ve been wanting to learn how to bake bread forever now but have been so afraid to. Everyone wonders why since I bake every cake and cookie recipe I can find. Anyways, I’m determined to try this recipe but do have a few questions first:
1) I don’t have a baking stone. Can I just bake the loaves on a baking sheet with corn meal spread out on the bottom to keep the bread from sticking to the baking sheet?
2) The last part of your instructions “spray the loaves with water three times at 3-min intervals”. What do you mean by that? So do I spray the first time when I put it into the oven, and 2 more times after that (2nd time after 3 mins in the oven and 3rd time after 6 mins in the oven?)
3) Can I start the dough at night and let it rise in the fridge over night so I can bake it fresh in the morning? If so at what stage of the instructions can I let it rise in the fridge over night? Can it be the last rise before going straight into the oven?
4) How can you be sure a bread a baked all the way through? I know if the outside crust is golden brown but is there another way to check? I heard about knocking the bottom of the bread and hearing a hallow sound. Is that true?
Sorry for so many questions but I would really appreciate your help. Thanks in advance! (my MIL also thank you you too as she’s a bread lover!!)
Frankie
Hi Frankie!
– If you don’t have a baking stone, I would bake it on parchment on a baking sheet.
– Exactly
– It’s probably best to shape it in the morning.
– You can use an instant read thermometer if you’re unsure http://www.artisanbreadinfive.com/2010/05/17/underbaked-not-baked-through-to-the-center-what-am-i-doing-wrong
I really love the Amazing Bread in 5 if you interested in using refrigerated dough https://www.barbarabakes.com/2009/09/artisan-bread-in-five-minutes-day/.
Have fun baking! Even if you loaves are perfect the first time, they always bake up beautiful.
Barbara,
THANK YOU SO MUCH for getting back to me so fast!! You are AMAZING!! Planning to try baking in the next couple of days. Will let you know how it turns out! Thanks again!!
Kindest regards!
Frankie
Thanks Frankie – I think that’s the nice thing anyone said to me today.
Hi Barbara,
I just wanted to drop you a note saying THANK YOU!! I tried the Amazing Bread in 5 using the refrigerator method and the bread came out wonderful!! My family LOVES IT!! They can’t wait until I make it again and my husband said “now we don’t have to buy bread and can always have fresh bread!! Oh, honey I need something to dip this bread in so please make chowder.”
Trying Julia Child’s French Bread recipe is still on my radar. I think I may have time this weekend. Will let you know how it turns out.
So thank you again and just a reminder to you “YOU ARE AMAZING! So so generous with helping me using your time!!”
Cheers!
Frankie
Hi Frankie – I’m so glad you tried and loved the ABin5. Definitely try the Julia Child’s recipe when you’ve got time and want a loaf for dinner one day. It’s a great bread, just not as easy as the ABin5. Thanks for the update!
These were my same questions, so thank you!
i doubled this recipe but could only get 8 cups of flour to come up with what seemed like the right texture of dough. am i doing something wrong? this is the second time i’ve made this bread from your recipe…i also baked it for an extra 10 minutes…despite the lesser amount of flour i used, and the additional baking time, it is best french bread i’ve had since visiting paris in ’99. thank you so much!!
Hi Tom – what a great comment. If you’re getting great loaves, sounds like you’re doing everything just right. I live in a very dry climate and my bread doughs need less flour, depending on the humidity the day you’re making your bread it will change how much flour you’ll need.
I live in the desert as well and find that one must be very very flexible as to the water/flour proportions in any recipe, this one as well.
The author adapted Julia’s recipe for her convenience, not mine. I’m still old fashioned enough to enjoy working the bread dough by hand. Julia’s original recipe would have been appreciated.
If you prefer the original recipe, I’ve linked to Julia’s book and video.
This is exactly what I was looking for to make for company on Friday. I live in South Louisiana, so I’ve always felt a responsibility to learn to make a proper French bread! Love your site, by the way! I’ll definitely be back!
Thank Sarah! Have fun.
I’ve never made bread before but wanted to try it for a French themed dinner party that we were hosting. I’m so thankful for your recipe! The bread came out delicious!!!
Thanks Mindy for taking the time to let me know! I’m so glad you enjoyed it. Before you know it you’ll be whipping up all kinds of bread. Have fun!
I don’t have a stand mixer, can I successfully make this bread without one? If so, is there anything specific you would suggest I do differently?
Sure you can make it without a stand mixer. Here’s a link to the directions without a mixer http://sweetandthatsit.blogspot.ch/2012/08/french-bread-julia-childs-100th-birthday.html. Have fun!
Why are you adding yeast directly to the flour? This is not what Julia does and I used bread flour before watching her video and now it says not to use bread flour.. So I am starting over proofing the yeast properly and no using bread flour.
Hi Heather – as I indicated, this is my quicker version of her recipe. With today’s better yeasts, there’s really no need to proof the yeast unless you’re concerned that it’s old.
I tried this recipe and even having adjusted for humidity and elevation level found this to be somewhat disappointing although not totally unacceptable. Having looked at Julia’s actual recipe and procedure, this would only be very loosely considered close to hers. I found the water to flour ratio to be off, providing for a consistency far closer to a starter than a bread dough. Reducing the water content slightly and adding additional flour provided for a better result, as well increasing the bake time slightly.