25+ Tasty & Hearty French Artisan Bread Recipes for Every Baker

Bread has a special place in French culture, embodying both tradition and artistry.

From the golden crust of a freshly baked baguette to the rustic charm of a country loaf, French artisan bread recipes are celebrated for their rich flavors, unique textures, and time-honored techniques.

Whether you’re an experienced baker or just starting your culinary journey, exploring the world of French bread-making can be a rewarding experience.

In this article, we will showcase 25+ exquisite French artisan bread recipes that reflect the diversity of this beloved staple.

Each recipe captures the essence of French baking, encouraging you to bring a piece of France into your own kitchen.

So, dust off your apron and get ready to knead, rise, and bake your way to deliciously authentic French bread!

25+ Tasty & Hearty French Artisan Bread Recipes for Every Baker

Baking French artisan bread is more than just a culinary endeavor; it’s a celebration of flavors, techniques, and heritage.

With over 25 recipes to choose from, you have the opportunity to explore a wide array of breads that cater to every palate.

From the crispy crust of a classic baguette to the rich, nutty notes of a sourdough, each loaf tells a story of passion and craftsmanship.

As you embark on this bread-baking journey, remember that practice makes perfect, and every loaf is a chance to improve your skills.

Whether you’re preparing a special meal or simply enjoying a slice with butter, these French artisan bread recipes will surely bring joy to your table and heart.

Rustic French Boule

The French Boule, meaning “ball” in French, is a quintessential artisan bread with a crispy crust and a tender, airy crumb. This bread is beloved for its rustic look, rounded shape, and versatile flavor profile that pairs well with both savory and sweet toppings. Traditionally baked in a hot oven with steam, the Boule has a crusty, golden-brown exterior and a soft, chewy inside that’s perfect for sandwiches or as an accompaniment to soups and stews.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water
• 2 tsp salt
• 2 tsp active dry yeast

Instructions:

1. Activate Yeast: In a small bowl, mix the warm water with the yeast. Let it sit for 10 minutes until foamy.
2. Mix Ingredients: In a large mixing bowl, combine flour and salt. Pour in the yeast mixture, and stir until a sticky dough forms.
3. Knead Dough: Knead on a floured surface for 8-10 minutes until the dough becomes smooth and elastic.
4. First Rise: Transfer the dough to an oiled bowl, cover with a damp cloth, and let rise in a warm area for about 1-1.5 hours, or until doubled in size.
5. Shape and Second Rise: Punch down the dough, shape it into a round boule, and place on a floured baking sheet. Cover and let rise for another 30 minutes.
6. Preheat Oven and Bake: Preheat the oven to 450°F (232°C) with a baking stone or cast iron inside. Create steam by placing a pan of hot water on the bottom rack. Slash the top of the boule and bake for 25-30 minutes, until golden brown.
7. Cool and Serve: Let the bread cool on a wire rack before slicing.

This French Boule is a simple yet rewarding artisan bread with deep flavors and a rustic appearance that’s sure to impress. The crispy crust and fluffy interior make it a versatile staple for any meal. Enjoy it warm with butter or dipped in olive oil, or use it as a base for your favorite toppings!

Pain d’Épi (French Wheat Stalk Bread)

Pain d’Épi, or “wheat stalk bread,” is a unique and visually stunning French bread shaped to resemble a stalk of wheat. Known for its pull-apart, flaky structure, this bread is not only delicious but also makes a beautiful centerpiece. The crust is crispy and golden, while the crumb is soft, making it ideal for gatherings or as a side to hearty dishes. Pain d’Épi is a fantastic choice for anyone looking to elevate their bread-baking skills with a creative twist.

Ingredients:

• 4 cups bread flour
• 1 ⅔ cups warm water
• 2 tsp sea salt
• 1 tsp active dry yeast
• Olive oil for brushing

Instructions:

1. Prepare Dough: In a bowl, mix warm water and yeast. Let it sit until foamy, about 10 minutes. In a large bowl, combine flour and salt, then pour in the yeast mixture, stirring until the dough comes together.
2. Knead: Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
3. First Rise: Place the dough in an oiled bowl, cover, and let it rise in a warm area for about 1 hour, or until doubled in size.
4. Shape the Épi: Divide dough in half and shape each half into a long baguette. Place on a floured baking sheet. With scissors, cut sections along the top at a 45-degree angle, pulling each piece to alternating sides to create the wheat-stalk effect.
5. Second Rise: Cover the shaped dough and let rise for 30 minutes.
6. Preheat and Bake: Preheat the oven to 450°F (232°C). Bake for 20-25 minutes, until golden and crispy. Brush with olive oil while warm for added flavor.

Pain d’Épi is a show-stopping French artisan bread that’s both delicious and beautiful. The pull-apart shape makes it easy to serve, and the crispy crust adds a delightful texture. Perfect for special occasions, this bread brings a touch of French artistry and elegance to the table.

Fougasse with Herbes de Provence

Fougasse is a traditional French flatbread, known for its leaf-like shape and aromatic flavors. Often baked with herbs, olives, or cheese, this Provençal bread is popular in southern France. The addition of Herbes de Provence elevates the flavor profile, making it an irresistible choice for any occasion. Its rustic design and crispy crust make it perfect as a snack, appetizer, or alongside a hearty salad or soup.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 ½ cups warm water
• 1 tsp active dry yeast
• 2 tsp sea salt
• 2 tbsp olive oil
• 1 tbsp Herbes de Provence

Instructions:

1. Activate Yeast: Mix yeast and warm water in a bowl, letting it sit until it’s bubbly, about 10 minutes.
2. Combine Ingredients: In a large bowl, mix flour, salt, olive oil, and Herbes de Provence. Pour in the yeast mixture and stir until a dough forms.
3. Knead and First Rise: Knead the dough on a floured surface for about 8 minutes until smooth. Place in an oiled bowl, cover, and let rise for about 1-1.5 hours, or until doubled.
4. Shape and Second Rise: Punch down the dough and shape it into a leaf or other desired shape on a baking sheet lined with parchment. Use a knife to create slits in the dough to mimic veins of a leaf. Cover and let it rise for another 30 minutes.
5. Preheat Oven and Bake: Preheat the oven to 425°F (218°C). Bake for 20-25 minutes, until golden brown.
6. Cool and Serve: Allow to cool slightly before serving warm.

The Fougasse with Herbes de Provence is an aromatic and beautiful bread that’s perfect for entertaining. Its flavorful profile and eye-catching design make it a standout choice for a gathering. Enjoy this artisanal bread with cheese, olives, or a drizzle of olive oil for an authentic taste of Provence.

Pain Poilâne (French Country Sourdough)

Pain Poilâne, inspired by the renowned Parisian bakery, is a rustic French country sourdough loaf. Known for its dense, tangy crumb and beautifully scored crust, this bread is often made with a mixture of white and whole wheat flours, giving it a hearty flavor and texture. Pain Poilâne’s long fermentation process enhances its sourdough profile, making it ideal for toasting, sandwiches, or pairing with cheese and charcuterie.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ cups whole wheat flour
• 1 ½ cups water
• 1 cup sourdough starter
• 2 tsp salt

Instructions:

1. Mix Dough: In a large bowl, combine the all-purpose flour, whole wheat flour, and salt. Add the sourdough starter and water, stirring until a sticky dough forms.
2. First Rise: Cover the bowl with a damp cloth and let the dough rest at room temperature for 6-8 hours, or until doubled in size.
3. Shape and Second Rise: Turn the dough onto a floured surface, shape it into a round loaf, and place it seam side up in a well-floured banneton or bowl. Let it rise for another 2 hours.
4. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the dough into the hot Dutch oven, score the top, cover, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until golden brown.
5. Cool and Serve: Let the bread cool on a wire rack before slicing.

Pain Poilâne is a flavorful and rustic sourdough with deep flavors that transport you straight to the French countryside. Its tangy taste, dense crumb, and chewy texture make it perfect for any meal, from simple breakfast toast to elegant appetizers. Enjoy a slice with butter or cheese for an authentic French experience.

Pain de Campagne (French Country Bread)

Pain de Campagne, or “country bread,” is a traditional French loaf known for its rustic crust and soft, airy crumb. This bread is usually made with a blend of flours, which gives it a slightly nutty flavor and a complex taste. With its beautifully scored crust and versatile flavor, Pain de Campagne is a staple in French households, perfect for sandwiches, toast, or as an accompaniment to any meal.

Ingredients:

• 3 cups all-purpose flour
• 1 cup whole wheat flour
• 1 ¾ cups water
• 2 tsp salt
• 2 tsp active dry yeast

Instructions:

1. Prepare Yeast Mixture: In a small bowl, mix yeast with warm water and let it sit for about 10 minutes until it becomes foamy.
2. Combine Ingredients: In a large bowl, mix the flours and salt, then pour in the yeast mixture. Stir until the dough comes together.
3. Knead Dough: Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
4. First Rise: Place the dough in an oiled bowl, cover, and let it rise for 1-1.5 hours, or until doubled in size.
5. Shape and Second Rise: Punch down the dough, shape it into a round, and place it on a baking sheet. Cover and let it rise for another 30 minutes.
6. Preheat and Bake: Preheat your oven to 450°F (232°C). Score the top of the dough and bake for 25-30 minutes, until the crust is golden and crispy.
7. Cool and Serve: Let the bread cool on a wire rack before slicing.

Pain de Campagne is a delightful, versatile bread that pairs beautifully with almost any dish. Its rustic flavor and crusty exterior make it a favorite in French homes. Enjoy it with butter, cheese, or preserves for a classic experience, or as the base for a hearty sandwich.

Baguette Traditionnelle

The Baguette Traditionnelle, an iconic French bread, is cherished worldwide for its thin, crispy crust and airy, soft interior. Unlike other baguette varieties, this traditional version adheres to strict guidelines for ingredients and techniques, which yields a loaf with a truly authentic French flavor. Perfect for breakfast, lunch, or dinner, this bread is especially satisfying fresh from the oven and makes a delicious pairing with almost any meal.

Ingredients:

• 4 cups bread flour
• 1 ½ cups water
• 1 tsp salt
• ½ tsp active dry yeast

Instructions:

1. Activate Yeast: Mix the yeast with a small amount of water and let it sit for 5-10 minutes until foamy.
2. Combine Ingredients: In a large bowl, mix flour and salt. Add the yeast mixture and remaining water, stirring until a dough forms.
3. Knead Dough: Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
4. Bulk Fermentation: Cover the dough and let it rise at room temperature for 12-14 hours.
5. Shape the Baguettes: Divide the dough into three equal pieces, roll each into a log, and let them rest for 15 minutes. Shape each into a baguette and place on a floured baking cloth or parchment.
6. Preheat and Bake: Preheat the oven to 475°F (245°C) with a baking stone and a pan of hot water. Transfer the baguettes to the hot stone, slash the tops, and bake for 20-25 minutes until golden brown.
7. Cool and Serve: Let the baguettes cool slightly before slicing.

The Baguette Traditionnelle is a true celebration of French baking. With its golden, crackly crust and soft, airy crumb, this bread is a pleasure to eat plain or with a simple spread of butter. Whether enjoyed with coffee at breakfast or alongside a cozy dinner, these baguettes are sure to elevate any meal with authentic French flavor and texture.

Pain au Levain (French Sourdough Bread)

Pain au Levain, or French sourdough, is a classic bread with a mild tangy flavor, a chewy crust, and an airy crumb. Known for its complex taste and texture, Pain au Levain is made using a natural sourdough starter instead of commercial yeast, allowing for a slower fermentation process that enhances the flavor. This bread is perfect for those who enjoy a deep, nuanced flavor profile and makes a wonderful addition to any meal.

Ingredients:

• 4 cups bread flour
• 1 ½ cups water
• 1 cup active sourdough starter
• 2 tsp sea salt

Instructions:

1. Mix Ingredients: In a large bowl, combine bread flour and salt. Add water and sourdough starter, mixing until a rough dough forms.
2. Autolyse: Cover the bowl with a damp cloth and let the dough rest for 30 minutes. This helps develop the gluten.
3. Stretch and Fold: Perform a series of four stretch-and-folds every 30 minutes over 2 hours to build dough strength.
4. Bulk Fermentation: Cover and let the dough rise at room temperature for 3-4 hours or until it’s nearly doubled in size.
5. Shape and Proof: Shape the dough into a round and place it in a floured banneton or bowl. Cover and let it proof in the refrigerator overnight.
6. Preheat and Bake: Preheat your oven to 475°F (245°C) with a Dutch oven inside. Carefully transfer the dough to the hot Dutch oven, score the top, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until golden.
7. Cool and Serve: Let the bread cool on a wire rack before slicing.

Pain au Levain is a rich and flavorful artisan bread that showcases the beauty of sourdough. With its tangy flavor and chewy texture, this bread pairs perfectly with cheese, cured meats, or just a simple smear of butter. This homemade Pain au Levain will be a delicious addition to your bread repertoire, bringing a taste of France to your table.

Pain Viennois (French Milk Bread)

Pain Viennois is a soft, lightly sweetened French bread with a tender, almost cake-like texture. Originating from Austria but popularized in France, this bread is enriched with milk, butter, and a touch of sugar, making it ideal for breakfast or a mid-day snack. The Pain Viennois is less crusty than other artisan breads and has a golden, glossy exterior that’s perfect for toasting or pairing with jams, butter, and chocolate.

Ingredients:

• 3 cups all-purpose flour
• 1 cup warm milk
• 2 tbsp sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 2 tbsp butter, softened

Instructions:

1. Activate Yeast: Combine warm milk and sugar in a bowl. Sprinkle in the yeast and let it sit for 10 minutes until foamy.
2. Mix Dough: In a large bowl, combine flour and salt. Add the yeast mixture and softened butter, stirring until a dough forms.
3. Knead: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
4. First Rise: Place the dough in an oiled bowl, cover, and let it rise for about 1 hour, or until doubled in size.
5. Shape and Second Rise: Punch down the dough, divide it into two pieces, and shape each into a loaf. Place the loaves on a baking sheet and let rise for another 30 minutes.
6. Preheat and Bake: Preheat the oven to 375°F (190°C). Brush the loaves with milk for a glossy finish and bake for 20-25 minutes, until golden.
7. Cool and Serve: Let the loaves cool on a wire rack before slicing.

Pain Viennois is a deliciously soft and slightly sweet bread that’s perfect for breakfast or dessert. Its fluffy texture and golden crust make it versatile and enjoyable with both sweet and savory toppings. Try it toasted with jam or as the base for a decadent French toast – you’ll love every tender bite of this French classic.

Pain d’Amande (French Almond Bread)

Pain d’Amande is a unique and flavorful French almond bread, made with a combination of flour, almonds, and a hint of sweetness. This bread is not as common as other French breads, but its nutty flavor and slightly crunchy texture make it a delightful addition to any table. With sliced almonds both inside and on top, Pain d’Amande is a perfect choice for a special brunch or an afternoon tea.

Ingredients:

• 3 cups all-purpose flour
• 1 ¼ cups warm water
• 1 tsp active dry yeast
• ½ tsp salt
• ¼ cup honey
• ¾ cup sliced almonds

Instructions:

1. Activate Yeast: In a small bowl, combine warm water and yeast. Let it sit for 10 minutes until it becomes foamy.
2. Mix Ingredients: In a large bowl, mix flour, salt, honey, and half of the almonds. Add the yeast mixture and stir until a sticky dough forms.
3. Knead Dough: Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
4. First Rise: Place the dough in an oiled bowl, cover, and let it rise for about 1 hour, or until doubled in size.
5. Shape and Second Rise: Punch down the dough and shape it into a round loaf. Place on a baking sheet and press the remaining almonds onto the surface of the bread. Cover and let rise for another 30 minutes.
6. Preheat and Bake: Preheat the oven to 375°F (190°C). Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped.
7. Cool and Serve: Allow the bread to cool slightly on a wire rack before serving.

Pain d’Amande is a delightful twist on traditional French bread, with a nutty almond flavor and subtle sweetness. Its light, crunchy texture and rich flavor make it perfect for enjoying on its own or with a bit of butter and honey. This almond bread is a wonderful choice for special occasions or to enjoy as a luxurious treat with coffee or tea.

Pain de Mie (French Sandwich Bread)

Pain de Mie is a soft, finely-textured French bread known for its tender crumb and slightly sweet flavor. Often baked in a loaf pan to achieve a square shape, Pain de Mie is ideal for making sandwiches, toast, or even French toast. The addition of milk and a touch of sugar makes it softer and less crusty than typical French baguettes, providing a wonderfully versatile bread that’s popular in French households.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• ½ cup water
• 2 tbsp sugar
• 2 tsp salt
• 2 ¼ tsp active dry yeast
• 3 tbsp softened butter

Instructions:

1. Activate Yeast: In a small bowl, combine warm milk, water, and sugar. Sprinkle yeast over the mixture and let it sit for 10 minutes until foamy.
2. Mix Dough: In a large bowl, mix flour and salt. Pour in the yeast mixture and add the softened butter, stirring until the dough forms.
3. Knead Dough: Knead on a lightly floured surface for about 8-10 minutes, until smooth and elastic.
4. First Rise: Place the dough in an oiled bowl, cover, and let it rise for about 1-1.5 hours, or until doubled in size.
5. Shape and Second Rise: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let it rise again for 30 minutes.
6. Preheat and Bake: Preheat the oven to 375°F (190°C). Bake the loaf for 30-35 minutes until golden brown on top.
7. Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Pain de Mie’s soft texture and mild sweetness make it a versatile bread that complements a wide range of meals. Its square shape makes it ideal for sandwiches and toast, and it’s perfect for those who prefer a tender crumb. This French classic is sure to become a household favorite, especially for breakfast and light lunches.

Pain Brié (French Normandy Bread)

Pain Brié is a dense, chewy bread originating from the Normandy region of France. Known for its firm texture, Pain Brié is traditionally made with a process of repeated kneading that incorporates more air into the dough, resulting in a unique and chewy crumb. Often used for sandwiches or served with robust dishes, this bread’s slightly nutty flavor and hearty texture make it a wonderful choice for rustic French meals.

Ingredients:

• 4 cups bread flour
• 1 cup water
• 1 tbsp salt
• 2 tsp active dry yeast
• ¼ cup melted butter

Instructions:

1. Activate Yeast: In a small bowl, combine warm water and yeast, letting it sit for 10 minutes until foamy.
2. Mix Dough: In a large bowl, mix flour and salt, then add the yeast mixture and melted butter. Stir until a rough dough forms.
3. Knead Dough: Knead vigorously for 15 minutes to develop a dense, smooth texture.
4. First Rise: Place the dough in an oiled bowl, cover, and let it rise for about 1-1.5 hours, or until doubled in size.
5. Punch Down and Rest: Punch down the dough and let it rest for 15 minutes.
6. Shape and Bake: Shape the dough into a round or oval, place it on a baking sheet, and let it rest for another 20 minutes. Preheat the oven to 400°F (200°C) and bake for 30-35 minutes until the crust is deep golden brown.
7. Cool and Serve: Let the bread cool on a wire rack before slicing.

Pain Brié is a wonderful example of French regional bread that’s rich in flavor and character. Its dense, chewy crumb pairs beautifully with meats, cheeses, or soups, making it an ideal companion to hearty dishes. This bread is perfect for those who enjoy a robust, rustic loaf with a unique, satisfying texture.

Pain d’Épi (French Wheat Stalk Bread)

Pain d’Épi, or “wheat stalk bread,” is a unique and visually striking French bread shaped to resemble a stalk of wheat. This bread is typically made from a classic baguette dough but is formed into a series of small, connected rolls that can be torn off individually. Pain d’Épi is often baked for special occasions and celebrations, as its beautiful presentation makes it a show-stopping centerpiece for any table.

Ingredients:

• 4 cups bread flour
• 1 ½ cups water
• 2 tsp salt
• 1 tsp active dry yeast

Instructions:

1. Activate Yeast: In a small bowl, mix warm water and yeast, letting it sit for 10 minutes until foamy.
2. Mix Dough: In a large bowl, combine flour and salt. Add the yeast mixture and stir until a dough forms.
3. Knead Dough: Knead the dough on a lightly floured surface for 10-12 minutes, until it’s smooth and elastic.
4. First Rise: Place the dough in an oiled bowl, cover, and let it rise for 1-1.5 hours, or until doubled in size.
5. Shape into Wheat Stalk: Divide the dough into two and shape each piece into a long baguette shape. Using kitchen scissors, make cuts along one side of the baguette at a 45° angle, pulling each cut section to the opposite side to create a wheat stalk shape.
6. Preheat and Bake: Preheat the oven to 450°F (232°C) with a pan of water on the bottom rack to create steam. Bake for 20-25 minutes until golden and crisp.
7. Cool and Serve: Let the Pain d’Épi cool on a wire rack before serving.

Pain d’Épi is an impressive and beautiful bread that’s sure to add charm to any meal. Its crisp crust and tender crumb make it delicious as a tear-and-share bread, perfect for gatherings or family dinners. The unique wheat stalk shape is not only visually appealing but also makes for easy portioning, adding a festive touch to any table.

Pain de Campagne (French Country Bread)

Pain de Campagne, or French Country Bread, is a rustic loaf with a mild sourdough tang and a hearty, open crumb. Traditionally made with a combination of flours, including whole wheat or rye, this bread was historically a staple for rural French households. Its thick crust and chewy interior make it perfect for sandwiches, toasting, or enjoying with a spread of butter and jam.

Ingredients:

• 3 cups bread flour
• 1 cup whole wheat flour
• 1 ½ cups water
• 1 tsp salt
• 1 tsp active dry yeast
• ¼ cup sourdough starter (optional for added flavor)

Instructions:

1. Activate Yeast: In a small bowl, mix water with yeast, letting it sit for 10 minutes until foamy. If using sourdough starter, add it at this stage.
2. Combine Ingredients: In a large bowl, combine the flours and salt. Pour in the yeast mixture, stirring until the dough comes together.
3. Knead Dough: Knead the dough on a floured surface for about 10-12 minutes until smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise for about 1.5 hours or until doubled in size.
5. Shape and Proof: Shape the dough into a round loaf, place it on a floured cloth or proofing basket, cover, and let it proof for another hour.
6. Preheat and Bake: Preheat the oven to 450°F (232°C) with a baking stone or tray inside and a pan of water for steam. Bake for 30-35 minutes until the crust is deep golden.
7. Cool and Serve: Let the bread cool on a wire rack before slicing.

Pain de Campagne is a versatile, rustic bread that captures the heart of traditional French baking. Its hearty flavor pairs beautifully with savory spreads, cheeses, or even a simple touch of butter. This country bread brings warmth and authenticity to the table, embodying the charm of French countryside living.

Fougasse (French Olive Bread)

Fougasse is a unique, leaf-shaped French bread traditionally filled with olives, herbs, or other flavorful ingredients. Originally from Provence, Fougasse is known for its thin, crispy crust and chewy interior, making it ideal for serving as an appetizer or alongside a charcuterie board. This decorative loaf is not only delicious but also visually striking, making it a delightful addition to any meal.

Ingredients:

• 3 ½ cups bread flour
• 1 ¼ cups water
• 1 tsp salt
• 1 tsp sugar
• 2 tsp active dry yeast
• ¼ cup olive oil
• ½ cup pitted olives (black or green), chopped
• Fresh herbs (such as rosemary or thyme), optional

Instructions:

1. Activate Yeast: In a small bowl, mix warm water, sugar, and yeast, allowing it to sit for 10 minutes until bubbly.
2. Prepare Dough: In a large bowl, mix flour, salt, and olive oil. Add the yeast mixture, stirring until the dough comes together.
3. Knead Dough: Knead on a lightly floured surface for 8-10 minutes until smooth. Gently fold in olives and herbs if desired.
4. First Rise: Place dough in an oiled bowl, cover, and let it rise for 1 hour, or until doubled in size.
5. Shape and Score: Divide the dough in half and shape each half into an oval. Flatten slightly, then use a sharp knife to make cuts in the dough, pulling apart slightly to create a leaf-like pattern.
6. Preheat and Bake: Preheat oven to 400°F (200°C). Place the loaves on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown.
7. Cool and Serve: Allow the Fougasse to cool slightly before serving.

Fougasse is a stunningly beautiful bread that brings a taste of Provence to your table. The blend of olive oil, herbs, and olives gives each bite an aromatic richness, making it a fantastic accompaniment to meats, cheeses, or as a stand-alone snack. With its decorative, leaf-like shape, Fougasse adds elegance and a touch of artistry to any meal.

Pain Poilâne (Traditional Poilâne-Style Sourdough)

Pain Poilâne is a renowned, large sourdough loaf originating from Paris, made famous by the Poilâne Bakery. Known for its signature round shape and dark, flavorful crust, this bread has a mild tang and a firm, chewy crumb that makes it ideal for toasting or pairing with robust flavors like cheese and charcuterie. Pain Poilâne embodies the artisan spirit of French bread-making with its natural sourdough fermentation and rustic appeal.

Ingredients:

• 4 cups bread flour
• 1 ½ cups water
• 1 tsp salt
• 1 cup sourdough starter (active and bubbly)

Instructions:

1. Combine Ingredients: In a large bowl, mix flour and salt. Add water and sourdough starter, stirring until a shaggy dough forms.
2. Knead Dough: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
3. Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it ferment for 4-6 hours, folding it gently every hour.
4. Shape and Proof: Shape the dough into a large round boule, place it in a proofing basket or bowl, cover, and let it proof overnight in the refrigerator.
5. Preheat and Bake: Preheat the oven to 475°F (245°C) with a baking stone inside. Score the top of the loaf, then place it onto the hot stone. Bake with steam for 15 minutes, then reduce the heat to 450°F (232°C) and bake for an additional 30-35 minutes.
6. Cool and Serve: Allow the Pain Poilâne to cool completely before slicing.

Pain Poilâne is a true representation of traditional French sourdough, with a dense yet airy crumb and a richly flavored crust. The extended fermentation process enhances its complex flavors, making it a perfect base for hearty toppings or as an accompaniment to soups and stews. Pain Poilâne’s authentic, rustic taste and texture make it a staple of French artisan bread, celebrating the heritage of sourdough baking.

Note: More recipes are coming soon!