Founder of @Umami Sans Frontières
1/ Activate the Yeast: In a small bowl, combine 4–5 g of yeast, 2 Tbsp of water (room temperature), and a pinch of sugar. Mix well and let sit for 5–10 minutes. It’s ready when small bubbles appear on the surface.
👉 Even if there are only a few bubbles, it’s fine as long as the water looks slightly cloudy.
2/ Bring the Dough Together: In a large bowl, add the flour, sugar, salt, and softened unsalted butter. Pour in the yeast mixture from step 1 and the remaining water (about 145 ml). Mix until the dough comes together. The dough should be slightly soft.
👉 A softer dough gives a lighter texture.
3/ Knead the Dough: Transfer the dough to a work surface, lightly dust with flour, and knead for 5–8 minutes. It’s ready when the surface is smooth and the dough holds together, even if it still sticks slightly to your hands.
4/ First Rise: Return the dough to the bowl, cover with plastic wrap, and let rise at room temperature for 30–45 minutes. The dough should roughly double in size.
👉 It’s more reliable to check whether it has doubled than to rely on time alone.
5/ Shape: Gently press the dough to release excess air, then stretch it by hand and shape it into a long baguette-like form.
6/ Second Rise: Place the shaped dough on a baking tray and loosely cover with a cloth or plastic wrap. Let rest for 20-30 minutes, until lightly puffed, then proceed to baking.
7/ Bake: Bake in an oven preheated to 200°C (390°F) for about 15 minutes. The bread is done when the surface turns a light golden color.
8/ Add the Garlic Butter: While the bread cools slightly, mix finely chopped garlic into butter that has been softened at room temperature. When the bread is warm to the touch, make a slit along the side (without cutting all the way through) and generously spread the garlic butter inside. Lightly reheat to release the aroma.
👉 Spreading the butter while the bread is still warm helps it absorb better.
🌟 Tips to Enjoy Préfou 🌟
⭐️ Keep the dough soft: Préfou is meant to be light, more like a baguette than a regular loaf. If the dough is too firm, the finished bread can feel heavy. Don’t worry if it sticks slightly to your hands, a softer dough gives a better result.
⭐️ Watch the rise, not the clock: Fermentation time changes with room temperature, so instead of focusing on “30–45 minutes,” look at the dough. When it has roughly doubled in size, it’s ready to go.
⭐️ Soften the butter first: Butter at room temperature mixes easily with garlic and spreads smoothly into the bread. Cold butter makes everything harder and less flavorful.
⭐️ Cut while the bread is still warm: Fresh out of the oven is too hot, but fully cooled bread won’t absorb the butter as well. When the bread feels warm to the touch, that’s the perfect moment to make the slit and add the garlic butter.
⭐️ Reheat to bring out the aroma: After spreading the garlic butter, a quick reheat makes the aroma bloom and pulls all the flavors together. Préfou also reheats beautifully, which makes it great for entertaining.
⭐️ Have fun with variations: Feel free to mix finely chopped parsley into the garlic butter if you like. You can also keep things extra simple by spreading a store-bought herbed cream cheese, for example, Boursin, which works wonderfully.
⭐️ Made for apéro time: Serve préfou with prosciutto, salami, and olives, and pair it with sparkling wine, wine, or your favorite drink. It’s a guaranteed crowd-pleaser at apéro.
⭐️ Short on time? Store-bought baguette works!: The ultimate shortcut: grab a baguette, slather it generously with garlic butter, and you’ll still have something that feels very much like préfou 😄 Easy, relaxed, and delicious—that’s part of the charm. Give it a try
Founder of @Umami Sans Frontières
