Sourdough French Bread

Two Sourdough French Loaves on a wooden cutting board sitting next to a bread knife.

Soft and pillowy, this Sourdough French Bread recipe creates irresistibly tender insides, complemented by a crackly exterior that promises a satisfying crunch with every bite. Made with an Easy Homemade Sourdough Starter, this bread not only tantalizes the taste buds but also serves as the perfect initiation into the art of sourdough baking for beginners.

Course Bread

Cuisine American

Prep Time 2

Cook Time 45

Fermenting 12

Servings slices (2 loaves)

Calories 94kcal

Author Heather

Ingredients

1000 grams all purpose flour
770 grams water
20 grams salt
150 grams sourdough starter *see Note #1 below

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Instructions

Dough Preparation

Mix 1,000 grams of flour and 770 grams of water in a large bowl until fully combined. Cover with plastic wrap and rest for 45 minutes. See Note #2 below.
Incorporate 20 grams of salt (adjustable up to 25 grams) and 150 grams of sourdough starter into the mixing bowl. Mix the ingredients by hand until they are relatively well combined. Cover the bowl and let the dough rest for 30 minutes.
After the resting period, gently pinch the edge of the dough, pulling it toward the center, and fold it into the center of the bowl. Repeat this process for approximately 1 minute, working around the circumference of the bowl. Cover the bowl and let it rest for another 30 minutes.
Repeat the stretch, fold and resting process a total of 4 times.
Allow the dough to proof at room temperature (ideally between 65-74℉) for approximately 12 hours or until it has doubled in size and bubbles have formed. See Note #3 below.

Forming and Baking

Preheat oven to 425℉ for at least 30 minutes before baking bread. See Note #4 below.
Spray French bread pan with cooking spray and lightly flour a flat surface. Use a dough scraper to transfer the dough from the bowl to a lightly floured surface.
Pinch the edge of the dough and stretch and fold into the center a few times to tighten up the dough.
Using a bench scraper or large sharp knife, cut the dough into 2 equal parts.
Shape the loaves by first flattening the dough. Fold and roll the dough tightly starting with the top. Place loaf into pan with seam side down. See Note #5 below for more shaping details.
Cover the loaves with a towel or plastic wrap coated with cooking spray, then let the dough rest for 20-30 minutes.
Make 3-4 shallow cuts along the top of the dough using a small knife or bread lame, angling the blade slightly.
Bake for 40-45 minutes or until the loaves achieve a golden brown color. After baking, turn off the oven but leave the French bread inside with the door slightly open for about 20-30 minutes. This technique helps create a crackly crust.
Remove the bread from the pan and let cool completely before packaging.

Notes

Recipe Notes

Note #1- It's common to accidentally add over 150 grams of starter, sometimes reaching 170-180 grams. No worries if this occurs; an extra 20-30 grams will simply accelerate proofing.

Additionally, after creating your starter from scratch, this post will assist in managing it through common challenges.

Note #2- This step, known as autolyse, enhances the quality of the final product with minimal effort.

Note #3- Cooler temperatures (approximately 60°F) necessitate about a 14 hour proofing period, whereas warmer temperatures (around 80°F) can lead to a significantly shorter proofing time, sometimes as brief as 3-4 hours.

Additionally, fermenting the dough in the refrigerator is great for those with busy schedules. After completing the stretch and fold stage, cover the dough and refrigerate. This slows fermentation, offering baking flexibility. The dough can stay refrigerated for up to 48 hours before baking, depending on fermentation rate. Before baking, allow the dough to reach room temperature, then proceed. In addittion to being ideal for busy bakers, fermenting in the refrigerator enriches the classic sourdough flavor.

Note #4- Preheating the oven for 30 minutes is vital for optimal oven spring. Oven spring is the rapid rise of dough due to trapped gases expanding. It ensures a strong crust and airy crumb. Proper preheating is essential for bakery-quality results.

Note #5- Shaping your sourdough French bread is a key step in achieving that perfect crust and crumb. Here's a beginner-friendly guide to help you through the process:

Prepare Your Workspace- Make sure your work surface is clean and lightly dusted with flour to prevent sticking. Also, have your proofed dough ready to go.

Transfer Dough to Flour Surface- Using a dough scraper, gently transfer your proofed dough onto the prepared work surface.

Flatten the Dough- Gently pat your proofed dough into a rough rectangle shape. Be careful not to deflate it too much; you want to maintain those precious air bubbles that will give your bread its light texture.

Roll the Dough- Starting from the top long edge, gently roll the dough away from you in one continuous motion. As you roll, tuck in the edges to create a tight log. Aim for a uniform thickness throughout the log.

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