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French Village-Style Bread

Nadia Galinova
Translated by
Nadia Galinova
French Village-Style Bread
Image: marcheva14
35 min.
30 min.
65 min.
"Grandma will forgive us, but we had never tried such bread before. Carefully write down the recipe and dont forget to brag about it"


  • [pre - ferment]
  • white flour - 10 oz (280 g)
  • salt - 3/4 tsp.
  • dry yeast - 1/2 tsp.
  • water - 6.1 fl oz (180 ml) room temperature
  • Dough
  • white flour - 9 oz (250 g)
  • rye flour - 1.8 oz (50 g)
  • salt - 3/4 tsp.
  • dry yeast - 1 tsp.
  • water - 6.8 fl oz (200 ml) + 2 to 3 tbsp. lukewarm
  • corn flour - for sprinkling

How to cook

Oven - 450°F (230°C).

Flat tray with baking paper.

Start off with the pre-ferment. From the listed products, knead the dough and leave it in a lightly greased bowl to rise for 1 hour. Then leave it in the refrigerator overnight.

Remove the cold dough from the refrigerator, knead it lightly on a floured surface, divide into 8-10 pieces, cover it and leave it for about 1 hour at room temperature.

Put the two types of flour, yeast, salt in the bowl of the mixer or hand held mixer and mix. Add the pieces of risen dough one by one and a little of the water at a time, in order to knead a dough, which should not stick to your hands.

Knead for about 8-10 minutes at a slow mixer speed or until the dough starts to rise on the mixer attachments. A thermometer can also be used and its temperature inside should be around 80°F (27°C). Leave to rise in a lightly greased bowl for about 2 hours.

After it has risen long enough, the dough is lightly kneaded and formed into a ball. It is divided into two or three equal parts and each is formed into bread.

Crown - The ball-shaped dough is pierced in the center with a finger, widening the hole by rotating movements to form a pretzel. Press with a rolling pin, pinch the four ends and sprinkle a little flour in each. Leave it onto baking paper, sprinkled with corn flour, in a flat tray to rise for about 1 hour. Before putting it in the oven, brush it with a little milk.

Baguette - the ball of dough with is formed with the palms into a long baguette, by lightly rolling it out. Flour on the countertop is not used, because the dough begins to slip and can not be formed into a long baguette. With a sharp and serrated knife, deep incisions are made diagonally. Leave it to rise for 1 hour onto baking paper in a flat tray and sprinkle it with corn flour. Before putting it in the oven, brush it with a little milk.

All types of bread are baked at 390°F (200°C), by preheating the oven to 450°F (230°C) with a bowl of water placed on the bottom and just before inserting the dough, spray spray the walls of the oven with water several times. This creates steam and will help the bread to bake better.

Bake at 200°C, until it nicely browned and when tapped on the underside it should be hollow or the measured internal temperature of the bread should be around 200°F (95°C).

The French Village-Style Bread is ready.


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