Classic French Loaf
Let me take you back to the cobbled streets of 19th-century France, where the scent of freshly baked bread spilled from every corner bakery.
The Classic French Loaf—crusty on the outside, pillowy on the inside—was more than just food. It was daily life. Born from the heart of French villages, this loaf started as a simple country bread, made with wild yeast, stone-ground flour, and plenty of patience.
Over time, as techniques improved and steam ovens entered the scene, the loaf evolved. What was once rustic became refined.
Bakers began shaping it into the elegant batards and boules we know today—golden, crisp, and full of character. It wasn’t just about feeding a family anymore; it became a craft, an art.
Today, when you tear into a classic French loaf, you’re tasting centuries of tradition, shaped by hands that understood flour and fire. It’s not just bread—it’s France in every bite.
Instructions
15 steps🥣 Prepare the Liquid Base
Gather your required ingredients.
Melt the butter, then combine it with the milk and warm water. Ensure the mixture is lukewarm (about 40°C).
Form the Psyllium Gel
Add psyllium husk to the liquid base. Stir well and let sit for 5–10 minutes until it forms a thick gel.
🍚 Mix the Dry Ingredients
In a large bowl or stand mixer, whisk together the cornstarch, potato starch, gluten-free flour mix, dry milk powder, sugar, salt, and yeast.
Make the Dough
Add the psyllium gel into the dry ingredients.
Mix using a stand mixer with a paddle attachment (or by hand) until the dough is cohesive and smooth—about 3–4 minutes.
🍞 Shape the Loaf
Transfer the dough onto a lightly floured surface.
Shape it into a smooth loaf by rolling gently.
Place it on a sheet of parchment on a baking tray.
Fermentation
Cover loosely with a cloth and let ferment at room temperature for 1 to 1.5 hours, until noticeably puffy.
Using a bread lame or sharp knife, score the loaf 2–3 times across the top.
Bake
Preheat the oven to 240°C/460°F.
Bake for 10 minutes at 240°C/460°F, then reduce the temperature to 220°C/430°F and bake for another 20 minutes, until the crust is deeply golden and crisp.
Cooling
Let the loaf cool completely on a wire rack before slicing. This helps the crumb set and improves texture.
Slice and enjoy!
