Sourdough French Bread

5 from 1 vote

This Sourdough French Bread is a soft, airy loaf with a golden crust and subtle tang, perfect for serving alongside Italian dinners, making sandwiches, or turning into garlic bread and soup dippers.

Prep Time15

Cook Time25

Rise Time5 30

Total Time6 10

Course: Bread

Cuisine: Italian

Servings: slices

Author: Emily Christensen

Equipment

Ingredients

Levain (Active Sourdough Starter)

25 grams sourdough starter
125 grams all purpose or bread flour
125 grams water

Sourdough French Bread

330 grams water warmed to 100℉, 1⅓ cup
30 grams honey or sugar 2 Tablespoons
240 grams levain or active sourdough starter 1 cup
30 grams olive oil 2 Tablespoons
10 grams salt 2 teaspoons
700 grams bread flour 5 cups

Egg Wash (optional)

1 large egg
5 grams water 1 teaspoon

Instructions

The night before (Skip this step if you are ready to make this recipe and have active, bubbly starter ready to go.)

10–12 hours before making the dough, make a levain or feed your sourdough starter and leave it covered at around 70–72℉ to double in size.
25 grams sourdough starter , 125 grams all purpose or bread flour, 125 grams water
If you want to make the dough the same day, feed your starter at a 1:1:1 ratio (80 g starter, 80 g flour, 80 g water). Let rise at 77–80°F for 3–4 hours, until doubled and bubbly.

The next morning

Once the starter is doubled in size and ready to use, warm the water to 100℉. Add all the dough ingredients to a stand mixer with a dough hook or large bowl.
If the dough is very sticky, add a little extra flour until the dough is tacky.
330 grams water, 30 grams honey or sugar, 240 grams levain or active sourdough starter, 30 grams olive oil , 10 grams salt, 700 grams bread flour
Once combined, knead the dough until soft and smooth for about 5-8 minutes by hand or in a stand mixer with the dough hook attachment.
Place the dough in a straight-edge container or medium-sized bowl. Place in a warm spot covered until doubled in size. At a dough temperature of 80°F, this will take about 3½ to 4 hours.
Punch down the dough and then dump it onto a lightly floured surface. Divide the dough into two equal parts.
Flatten one half into a 12-inch rectangle, then tightly roll it up from the long side to form a 12-inch log, smoothing the surface as you go. Repeat with the remaining dough.
Place both loaves on a lined baking sheet, seam side down. Cover with a lid or damp kitchen towel. Let the dough rise until puffy and visibly increased in size. At 80°F, this will take about 1½ hours.
Make an egg wash by mixing an egg with a teaspoon of water. Brush the egg wash on the loaves. The egg wash is optional but will give the loaf a golden brown, shiny crust. Then take a bread lame or sharp knife and create diagonal slashes down the bread, about 5 cuts.
1 large egg, 5 grams water
Bake at 400°F for about 25 minutes, until the bread is lightly browned and the internal temperature reaches 200°F or higher.
Let the loaves cool on a cooling rack.

Notes

Bake Later- If you want to prep the loaves and bake them right before dinner, finish the second rise and then place the covered loaves in the fridge for a few hours before baking directly from the fridge. If you want a longer second rise, place the loaves in the fridge immediately after shaping, before the second rise, for up to 12 hours. If the loaves have not puffed up, let them sit out to finish rising before baking. If they are puffy and doubled in size, bake directly from the fridge.
Watch the dough, not the clock– Do not shape the dough until it is doubled in size or it will be dense and heavy. If your dough is cooler or your starter is sluggish the timing can take longer.
Keep the dough warm- The key to getting your dough to rise is a warm temperature. If you are having trouble getting your dough to rise or your house is on the cooler side, you can place the dough in the oven with the light on or use a warming mat (use coupon code country10) or proofing box to speed up the process.
Use active, bubbly starter- Sourdough bread is only as good as the sourdough starter used so make sure your starter is at peak, meaning it’s doubled in size and bubbly, before using.
Sticky dough tips- If your dough is very sticky when kneading you can add a little extra flour to the dough until it comes together. The dough should be tacky but not overly sticky.
Make Garlic Bread- This loaf makes the best garlic bread!

Nutrition