Chewy french bread recipe: 60 photos
Chewy French Bread
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Chewy French Bread
Perfect Soft and Chewy French Bread
FAQ
Over-kneading has a tendency to result in chewy bread. Here's how to tell if you've kneaded enough. Another possibility—you used bread flour when all-purpose flour would do. If a recipe with bread flour turned out chewier than you like, try it with all-purpose and knead only as much as the recipe directs.
Crispy on the outside and soft and chewy on the inside, this easy French bread recipe is one you'll want to make again and again. You'll be surprised at how simple it is, but tastes like it's fresh from the bakery. A warm loaf of French Bread is perfect for any meal!
On wheat breads you can usually say that the more (developed) gluten you have, the more chewy it will get. More gluten (stronger flour), higher hydration and better development of the gluten (autolyse, s&f,...) might help. If you add pure gluten to the flour it can very easily get too chewy.
Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.
Why develop the gluten? Dough that has been strengthened can hold more and bigger air bubbles without them popping and collapsing. It can be easier to shape and have more oven spring, and gluten development can result in a more chewy and pliable interior or “crumb” in the final bread.
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Mike Karabeini
Hey foodies! I'm Mike, a chef who loves making cooking simple. My site is packed with easy recipes that anyone can master. No complicated ingredients or fancy techniques - just delicious food made simple. From quick dinners to cool party snacks, I'll show you how to cook like a pro. Ready to make something tasty? Let's get cooking!
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