If you’ve ever dreamed of baking authentic French baguettes with that signature golden crust and airy crumb, Paul Hollywood’s French bread recipe is your gateway to artisan baking success.
This classic french bread recipe paul hollywood made famous on The Great British Bake Off transforms simple ingredients into bakery-quality loaves right in your home kitchen.
With proper technique and a bit of patience, you’ll achieve those coveted crispy exteriors and tender, hole-riddled interiors that make French bread so irresistible.
Whether you’re a beginner baker or looking to perfect your baguette skills, this french bread baguette recipe paul hollywood swears by delivers consistent, impressive results every time.
What Does Paul Hollywood French Bread Taste Like?
This classic French bread delivers an extraordinary sensory experience that captures authentic boulangerie flavor. The crust shatters delightfully with each bite, offering a deep, caramelized wheat flavor with subtle nutty undertones.
Inside, the crumb is light, chewy, and wonderfully airy with an irregular hole structure that catches butter beautifully. The taste is clean and pure-slightly sweet from the fermented flour, with a gentle tang that develops during proofing.
When fresh from the oven, the bread releases an intoxicating yeasty aroma with hints of toasted grain. It’s neither too rich nor bland, making it the perfect neutral canvas for both sweet and savory accompaniments.
Paul Hollywood French Bread Recipe Ingredients You’ll Need
For the Dough:
- 500g strong white bread flour, plus extra for dusting
- 10g fine salt
- 10g instant yeast (fast-action dried yeast)
- 370ml cool water
- Olive oil (for kneading, oiling container, and work surface)
Kitchen Utensils:
- Stand mixer with dough hook attachment
- 2-3 litre square plastic container with lid
- 2 large baking trays
- Baking parchment or silicone baking mats
- Clean tea towel
- Large plastic bags (for proving)
- Razor blade or very sharp knife (for scoring)
- Roasting tray (for creating steam)
- Wire cooling rack
- Digital kitchen scale (for accuracy)
Preparation and Cooking Time
- Prep Time: 30 minutes (active)
- First Rise: 1 hour
- Second Rise (Proving): 1 hour
- Total Rising Time: Approximately 2 hours
- Bake Time: 25 minutes
- Total Time: About 3 hours
- Yield: 4-5 baguettes (depending on desired length)
- Servings: Serves 8-10 people
Step-by-Step Paul Hollywood French Bread Recipe Instructions
Step 1: Prepare Your Container
Lightly coat the inside of a 2-3 litre square plastic container with olive oil. Using a square container rather than round helps maintain the dough’s structure and makes shaping easier later.
Step 2: Mix the Dough
Place the strong white bread flour into your stand mixer bowl fitted with the dough hook. Add the salt to one side and the instant yeast to the other side-keeping them separated initially prevents the salt from killing the yeast. Pour in three-quarters of the cool water (about 280ml) and start mixing on slow speed.
Step 3: Develop the Gluten
As the ingredients begin to combine and form a shaggy dough, gradually add the remaining water (90ml). This technique helps you control the dough’s hydration. Once all water is incorporated, increase to medium speed and mix for 5-7 minutes. You’re looking for a smooth, glossy, elastic dough that pulls away from the bowl sides cleanly.
Step 4: First Rise (Bulk Fermentation)
Transfer the dough gently into your prepared oiled container. Cover with a clean tea towel and leave in a warm, draft-free spot until the dough has at least doubled in size-this typically takes about 1 hour at room temperature (around 20-22°C).
Step 5: Prepare Baking Trays
While the dough rises, line 2 large baking trays with baking parchment or silicone paper to prevent sticking and ensure easy cleanup.
Step 6: Shape the Baguettes
Drizzle a little olive oil on your work surface-this prevents sticking without absorbing moisture like flour would. Gently tip the risen dough onto the oiled surface, being careful to preserve the air bubbles you’ve developed. The dough will feel wet and lively-this is exactly what you want.
Divide the dough into 4 or 5 equal pieces using a dough scraper or sharp knife. For each piece, gently flatten it slightly, then fold both long sides into the center. Roll into a sausage shape with the seam running along the bottom and a smooth surface on top. Starting from the center, use your palms to gently roll the dough outward with a rocking motion, gradually extending each baguette to the length of your baking tray (typically 30-35cm).
Step 7: Second Rise (Proving)
Arrange 2-3 shaped baguettes on each prepared tray, spacing them well apart. Slide each tray into a large, clean plastic bag (this creates a humid environment) and leave to prove for approximately 1 hour. The baguettes should double in size and spring back quickly when gently poked.
Step 8: Preheat and Prepare Steam
About 20 minutes before baking, preheat your oven to 220°C (fan or conventional-both work). Place an empty roasting tray on the bottom rack or oven floor to heat up-this will create essential steam for crust development.
Step 9: Score and Bake
Once the baguettes have proved, lightly dust the tops with flour using a fine sieve. Using a razor blade or very sharp knife held at a 45-degree angle, make 3 diagonal slashes along the length of each baguette with swift, confident strokes. These cuts allow the bread to expand properly and create the classic baguette appearance.
Carefully pour hot water into the preheated roasting tray (about 200ml) to generate steam, then immediately place your baguettes in the oven. Bake for 25 minutes until the loaves are golden brown with a slight sheen and sound hollow when tapped on the bottom.
Step 10: Cool Properly
Transfer the baked baguettes to a wire cooling rack immediately. Allow them to cool for at least 15-20 minutes before slicing-this lets the crumb structure set properly and prevents gumminess.
Customization and Pairing Ideas for Serving
1. Herb-Infused French Bread
Transform this paul hollywood french bread into an aromatic masterpiece by incorporating 2 tablespoons of mixed dried herbs (thyme, rosemary, oregano) into the flour during mixing. Fresh herbs work too-use double the amount and add them during the final minute of kneading. This variation pairs beautifully with Italian dishes, soups, and olive oil dips.
2. Seeded Crust Baguettes
After shaping and before the second rise, brush the baguettes lightly with water and roll them in a mixture of sesame seeds, poppy seeds, or sunflower seeds. This adds textural contrast and nutty flavor that complements cheese boards and makes stunning sandwich bread.
3. Garlic Butter Baguettes
Slice your cooled french bread baguette recipe paul hollywood creation diagonally without cutting all the way through. Spread generous amounts of garlic butter (butter mixed with minced garlic, parsley, and a pinch of salt) between each slice. Wrap in foil and warm in a 180°C oven for 10 minutes-perfect alongside pasta, steak, or grilled seafood.
4. Classic French Bruschetta Base
Slice the baguettes into 1cm rounds, brush with olive oil, and toast until golden. Top with diced tomatoes, basil, garlic, and balsamic glaze for authentic bruschetta. These also work wonderfully for crostini topped with pâté, smoked salmon, or goat cheese and honey.
5. Vietnamese Bánh Mì Adaptation
The airy texture of this classic french bread recipe paul hollywood teaches makes it ideal for Vietnamese bánh mì sandwiches. Fill with pickled vegetables, cilantro, jalapeños, grilled meats, and mayonnaise for a fusion feast that showcases the bread’s versatility.
6. French Onion Soup Accompaniment
There’s nothing more classically French than serving fresh baguette slices alongside French onion soup. Toast rounds, top with Gruyère cheese, and float them on your soup, or simply serve chunks for dipping into the rich, savory broth.
7. Breakfast Tartines
Transform morning meals by slicing the baguette lengthwise and toasting lightly. Spread with butter and jam, or go savory with avocado, poached eggs, and everything bagel seasoning. The sturdy crust holds toppings perfectly while the soft interior soaks up flavors beautifully.
Essential Tips for Perfect French Bread
1. Water Temperature Matters
Use cool water (around 18-20°C) rather than warm water in this paul hollywood french bread recipe. Cool water allows for a slower, more controlled fermentation that develops better flavor and gives you more flexibility with timing. If your kitchen is particularly warm, consider using cold water from the fridge to prevent over-proofing.
2. Don’t Skip the Steam
The steam created by adding water to the hot roasting tray is crucial for achieving that signature crispy, glossy crust. The moisture keeps the surface of the dough flexible during the first few minutes of baking, allowing maximum oven spring (rise) before the crust sets. Without steam, you’ll get a thick, dull crust instead of that characteristic shatter.
3. Handle Gently After First Rise
When you tip the dough out after the first rise, resist the urge to knock it back or knead it. This french bread baguette recipe paul hollywood developed relies on preserving those air pockets for the characteristic open crumb structure. Gentle handling maintains the delicate network of gluten and gas bubbles you’ve worked to create.
4. Master the Scoring Technique
Scoring isn’t just decorative-it controls how the bread expands in the oven. Hold your razor blade or knife at a 30-45 degree angle (not straight down) and make swift, decisive cuts about 5-6mm deep. Hesitant, shallow cuts won’t open properly, while cuts that are too deep can cause collapse. Practice makes perfect with this technique.
5. Watch for Visual Cues
Ovens vary significantly, so rely on visual indicators rather than just time. Your baguettes are done when they’re deeply golden (not pale), sound hollow when tapped on the bottom, and have a slight sheen on the crust. If they’re browning too quickly, reduce the temperature to 200°C for the last 5-10 minutes.
6. Use Strong Bread Flour
The “strong white bread flour” specified in this classic french bread recipe paul hollywood recommends has a higher protein content (12-14%) than all-purpose flour. This protein develops into gluten, giving your baguettes structure and chew. Using regular plain flour will result in dense, flat loaves that lack the proper texture.
7. Time Your Baking
Fresh baguettes are best consumed within 4-6 hours of baking due to their thin crust and lack of fats or enrichments. If you’re serving them for dinner, time your baking so they come out of the oven 1-2 hours before the meal. The bread will have cooled enough to slice properly while still maintaining that incredible fresh-baked quality.
Storage and Reheating Guidance
Store cooled baguettes in a paper bag at room temperature for up to 24 hours-avoid plastic bags as they soften the crust. For longer storage, freeze individually wrapped in foil for up to 3 months. Refresh stale bread by sprinkling with water and heating in a 180°C oven for 5-7 minutes to restore crispness.
Common Queries and FAQs
Q: Can I make Paul Hollywood French bread without a stand mixer?
A: Absolutely! Mix the ingredients in a large bowl and knead by hand on an oiled surface for 10-12 minutes until smooth and elastic. The dough is quite wet, so keep your hands and surface lightly oiled rather than adding extra flour, which would make the bread dense.
Q: Why is my French bread dough so sticky?
A: This french bread recipe paul hollywood uses is intentionally high-hydration (74% water to flour ratio), which creates the open, airy crumb structure. The stickiness is normal-resist adding extra flour. Use oil on your hands and work surface instead, and handle the dough confidently but gently.
Q: Can I use active dry yeast instead of instant yeast?
A: Yes, but you’ll need to activate it first. Dissolve the active dry yeast in a few tablespoons of the measured water with a pinch of sugar, let it foam for 5-10 minutes, then proceed with the recipe. You may also want to add an extra 1-2g of yeast as active dry is slightly less potent.
Q: What’s the difference between French bread and Italian bread?
A: French bread like this paul hollywood french bread recipe typically contains only flour, water, yeast, and salt, resulting in a thin, crispy crust and open crumb. Italian bread often includes olive oil or milk, creating a softer crust and tighter crumb. French baguettes are also shaped longer and thinner.
Q: Why didn’t my baguettes develop large holes?
A: Several factors affect hole development: insufficient gluten development (knead longer), knocking back the dough too aggressively after the first rise (handle gently), over-flouring during shaping, or not creating enough steam in the oven. The high hydration and gentle handling in this classic french bread recipe paul hollywood provides are key to achieving those holes.
Q: Can I add other flavorings to this French bread dough?
A: While traditional French bread is plain, you can certainly customize it. Add olives, sun-dried tomatoes, cheese, or herbs during the final minute of mixing. Keep additions to no more than 100-150g total, or they’ll interfere with gluten development and proper rise.
Q: Can I make this French bread baguette recipe paul hollywood style in advance?
A: For best results, bake the day you plan to serve. However, you can slow down the first rise by refrigerating the dough for up to 24 hours, which actually improves flavor. Let it come to room temperature before shaping, then proceed normally. Alternatively, shape the baguettes and refrigerate them overnight for the second rise, then bake directly from cold-add 5 minutes to the baking time.
Paul Hollywood French Bread Recipe
Ingredients
- 500 g strong white bread flour plus extra for dusting
- 10 g fine salt
- 10 g instant yeast fast-action dried yeast
- 370 ml cool water
- Olive oil
Instructions
- Lightly coat the inside of a 2-3 litre square plastic container with olive oil. Using a square container rather than round helps maintain the dough’s structure and makes shaping easier later.
- Place the strong white bread flour into your stand mixer bowl fitted with the dough hook. Add the salt to one side and the instant yeast to the other side-keeping them separated initially prevents the salt from killing the yeast. Pour in three-quarters of the cool water (about 280ml) and start mixing on slow speed.
- As the ingredients begin to combine and form a shaggy dough, gradually add the remaining water (90ml). This technique helps you control the dough’s hydration. Once all water is incorporated, increase to medium speed and mix for 5-7 minutes. You’re looking for a smooth, glossy, elastic dough that pulls away from the bowl sides cleanly.
- Transfer the dough gently into your prepared oiled container. Cover with a clean tea towel and leave in a warm, draft-free spot until the dough has at least doubled in size-this typically takes about 1 hour at room temperature (around 20-22°C).
- While the dough rises, line 2 large baking trays with baking parchment or silicone paper to prevent sticking and ensure easy cleanup.
- Drizzle a little olive oil on your work surface-this prevents sticking without absorbing moisture like flour would. Gently tip the risen dough onto the oiled surface, being careful to preserve the air bubbles you’ve developed. The dough will feel wet and lively-this is exactly what you want.
- Divide the dough into 4 or 5 equal pieces using a dough scraper or sharp knife. For each piece, gently flatten it slightly, then fold both long sides into the center. Roll into a sausage shape with the seam running along the bottom and a smooth surface on top. Starting from the center, use your palms to gently roll the dough outward with a rocking motion, gradually extending each baguette to the length of your baking tray (typically 30-35cm).
- Arrange 2-3 shaped baguettes on each prepared tray, spacing them well apart. Slide each tray into a large, clean plastic bag (this creates a humid environment) and leave to prove for approximately 1 hour. The baguettes should double in size and spring back quickly when gently poked.
- About 20 minutes before baking, preheat your oven to 220°C (fan or conventional-both work). Place an empty roasting tray on the bottom rack or oven floor to heat up-this will create essential steam for crust development.
- Once the baguettes have proved, lightly dust the tops with flour using a fine sieve. Using a razor blade or very sharp knife held at a 45-degree angle, make 3 diagonal slashes along the length of each baguette with swift, confident strokes. These cuts allow the bread to expand properly and create the classic baguette appearance.
- Carefully pour hot water into the preheated roasting tray (about 200ml) to generate steam, then immediately place your baguettes in the oven. Bake for 25 minutes until the loaves are golden brown with a slight sheen and sound hollow when tapped on the bottom.
- Transfer the baked baguettes to a wire cooling rack immediately. Allow them to cool for at least 15-20 minutes before slicing-this lets the crumb structure set properly and prevents gumminess.
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Notes
Mastering this paul hollywood french bread recipe opens up a world of artisan baking possibilities right in your own kitchen. With practice, you’ll develop the confidence to handle wet dough, perfect your shaping technique, and achieve that signature crispy crust with an irresistibly airy interior.
The beauty of this classic french bread recipe paul hollywood champions lies in its simplicity-just five basic ingredients transformed through technique and patience into something truly extraordinary.
Now it’s time to flour your work surface, preheat that oven, and experience the unmatched satisfaction of pulling golden, fragrant baguettes from your oven!
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Thanks for the recipe