Baking Bread Using the Direct Method
My First Le Cordon Bleu Bread: White Bread - Direct Method
By Sergio Boulanger
When I was studying at Le Cordon Bleu, one of the very first bread recipes we tackled was this simple White Bread using the Direct Method. At the time, it felt like a milestone—my official plunge into the world of bread baking. But once I learned the basics, I have to admit, I never really went back to this recipe. It’s not the most exciting loaf, and its flavor can be pretty basic. Still, it’s an important stepping stone for any aspiring baker.
Why Learn a Simple Bread First?
Bread-baking is a craft where each method lays the groundwork for more complex, flavorful breads to come. You can think of it like learning the scales before playing a concerto. Mastering the Direct Method with a basic white dough helps you understand dough consistency, gluten development, and fermentation times. You may not keep making this exact bread, but the skills and knowledge are invaluable for more sophisticated recipes down the road.
Recipe & Ingredients
Bread Flour: 6700 g
Salt: 130 g
Fresh Yeast: 90 g
Cold Water: 4550 g
Note: The amounts are set for a professional environment, but you can certainly scale down if you’re baking at home.
Method
Autolyse (30–45 minutes)
Combine the flour and cold water in a dough mixer.
Mix just until there are no dry patches, then let the dough rest for 30–45 minutes.
This rest (autolyse) allows the flour to hydrate and helps develop gluten naturally.
Kneading the Dough
After autolyse, add the salt and mix for about a minute to incorporate it.
Important: We add the salt first because we don’t want it in direct contact with the yeast (salt can kill yeast if added together).
Next, add the fresh yeast and continue kneading.
Knead until the dough reaches about 25°C (77°F). If you’re working by hand or your mixer doesn’t have a temperature read, you can simply knead until it’s smooth and elastic.
Initial Rising Time (IRT) – 30 Minutes
Lightly oil a container, place the dough inside, and cover with cling film (plastic wrap).
Let it ferment for 30 minutes at room temperature.
Dividing & Pre-Shaping
Turn the dough out onto your work surface and divide it into the desired sizes.
For boules (round loaves), shape each piece into a rough round.
For baguettes, shape into short cylinders.
Let these pre-shaped pieces rest, covered, for about 15 minutes. This rest relaxes the gluten and makes final shaping easier.
Final Shaping & Proofing (1 hour 40 minutes)
Give each dough piece its final shape (round or baguette form).
Place the shaped dough into baskets or on cloths, seam side up for boules or baguettes, depending on your preference.
Proof for about 1 hour 40 minutes at 25°C (77°F) until it’s visibly puffed and airy.
Scoring & Baking
Preheat your oven. In a professional deck oven, we go up to 250°C (482°F) with steam. In a home oven with a fan, aim for 200°C (392°F).
Right before baking, score the bread with a sharp blade—this allows the loaf to expand properly in the oven and looks great.
Bake until golden brown, using steam if possible. Steam helps create a crisp crust and good oven spring.
Baking Tips
Temperature Control: Using cold water and monitoring the dough temperature help ensure you don’t overheat the yeast or the gluten.
Steam or Spritz: If you don’t have a steam injection feature in your oven, - spritz the oven walls with water right after you put your bread in.
Flavor Boost: If you really want to bring this bread to life, experiment by adding a pre-ferment (poolish or biga), or extend the fermentation time in the fridge. It’ll add more depth to the flavor.
Final Thoughts
Yes, this White Bread Direct Method is basic. But it’s still the bedrock of good bread-baking knowledge. By going through the motions—autolyse, kneading, fermentation, shaping, and baking—you’re building essential skills that will serve you well when you move on to more complex loaves like sourdoughs, brioche, or rustic country bread.
Remember, just because it’s simple doesn’t mean it’s not worth mastering. Once you nail the fundamentals, your bread-baking repertoire can expand in any direction you choose.
Happy Baking,
Sergio Boulanger