Sourdough French Bread

There’s something timeless about a warm, crusty loaf of French bread. Its golden exterior and light, airy interior make it a staple for sandwiches, toasts, and simple meals. When made with sourdough, this classic loaf gets a beautiful flavor upgrade—mildly tangy, deeply complex, and easier on digestion thanks to natural fermentation.

This Sourdough French Bread combines the simplicity of French baking with the wholesome power of sourdough. The crust is crisp and blistered, while the inside stays soft and open-crumbed—perfect for soaking up soups, sauces, or olive oil.

Best of all, this recipe is approachable for home bakers. You’ll need an active sourdough starter, basic ingredients, and a little patience to allow the dough to work its magic over time. The result? A bakery-style loaf that’s worth every step.

🕒 Cooking Time and Serving

• Prep Time: 25 minutes

• Bulk Fermentation: 4–5 hours

• Proofing Time: 8–12 hours (overnight)

• Bake Time: 30–35 minutes

• Total Time: ~14–18 hours

• Servings: 1 large loaf (10–12 slices)

🧾 Ingredients

• 500g bread flour (or all-purpose flour)

• 350g water (room temperature)

• 100g active sourdough starter (100% hydration)

• 10g fine sea salt

👨‍🍳 How to Make Sourdough French Bread

Step 1: Autolyse

1. In a large mixing bowl, combine flour and water. Mix until no dry bits remain.

2. Cover and let rest for 45 minutes. This helps with gluten development.

Step 2: Add Starter and Salt

1. Add the active sourdough starter and salt to the dough.

2. Mix thoroughly by hand or using a dough hook for a few minutes until well incorporated.

Step 3: Bulk Fermentation

1. Cover the dough and let it ferment at room temperature for 4–5 hours.

2. During the first 2 hours, perform 3–4 sets of stretch-and-folds every 30 minutes to build dough strength.

Step 4: Pre-shape and Rest

1. Lightly flour your work surface and turn out the dough.

2. Pre-shape into a loose round. Let it rest uncovered for 20 minutes.

Step 5: Shape into Batard

1. Gently stretch the dough into a rectangle. Fold it like a letter, then roll it into a batard (football shape).

2. Transfer to a floured proofing basket seam-side up.

Step 6: Cold Proof

1. Cover and refrigerate overnight (8–12 hours). This slow proof improves flavor and crust texture.

Step 7: Score and Bake

1. Preheat oven to 475°F (245°C) with a Dutch oven or baking stone inside.

2. Turn dough out onto parchment. Score the top lengthwise using a lame or sharp knife.

3. Place into the hot Dutch oven, cover, and bake for 20 minutes.

4. Remove lid and bake for another 10–15 minutes, until deep golden and crisp.

5. Let cool at least 1 hour before slicing.

📝 Notes

• Starter Activity: Use a bubbly, active starter at peak height for best rise and flavor.

• Hydration: This recipe is about 70% hydration—adjust water slightly if using whole wheat or different flours.

• Baking Surface: If you don’t have a Dutch oven, use a baking stone with a pan of water to create steam.

• Flavor Tweaks: Add herbs like rosemary or thyme, or mix in roasted garlic for variation.

❓FAQs

Q: Can I make this bread with only all-purpose flour?
A: Yes! Bread flour gives better structure, but all-purpose works well too with a slightly softer crumb.

Q: Can I skip the overnight proof?
A: You can proof at room temperature until doubled (3–4 hours), but the overnight proof gives better flavor and crust.

Q: Can I freeze the loaf?
A: Absolutely. Slice it before freezing for easy toasting. Freeze for up to 2 months.

Q: What if my dough is too sticky?
A: Wet your hands before handling and resist adding extra flour unless absolutely necessary.

🔢 Nutrition (Per Slice – Based on 12 Slices)

Note: Values are approximate and will vary with portion size and ingredients.

⚠️ Disclaimer

This recipe contains gluten and may not be suitable for individuals with celiac disease or gluten sensitivities. Always enjoy sourdough bread in moderation as part of a balanced diet. If you have dietary restrictions or allergies, check each ingredient for safety and consult a healthcare provider as needed.