Traditional white loaf



Flour (type 55)700 g
Salt12 g
Cold water450 ml
Fresh cubed yeast9 g



Instant dry yeast equivalent: 3 g

You'll discover a full wheat flavour in this bread, the mark of a top-quality French loaf.


  1. Mix the flour and salt in a bowl.
  2. Stir the water into the yeast and add to the bowl.
  3. Blend with a spatula until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 30 minutes in a warm place.
  5. Take the ball of dough, divide it into 3 equal pieces and leave to rest, covered, for 10 minutes, and shape into the form of a baguette. Place it on a baking sheet and leave to rest, covered, for 30 minutes.
  6. Sprinkle the tops of the dough pieces with flour and make 3 slashes with a knife to enable the dough to rise properly.
  7. Put them in an oven pre-heated to 230°C and bake for 25 minutes.

Tablespoons conversion