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Homemade Sourdough French Bread Recipe

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4.3 from 5 reviews

  • Author: Chef
  • Total Time: 13 hours 30 minutes
  • Yield: 2 loaves
  • Diet: Vegetarian

Description

This classic French Bread recipe uses a fed and bubbly sourdough starter to produce a crusty, aromatic loaf with a tender crumb. The dough is mixed, kneaded, and allowed to rise in stages for optimal texture before baking in a hot oven with steam to create the signature crispy crust. Perfect for sandwiches or enjoying with butter, this recipe yields two loaves of delicious sourdough bread.

Ingredients

Dough Ingredients

  • 100 g Sourdough Starter (fed and bubbly)
  • 280 g Water (warm)
  • 30 g Granulated Sugar
  • 80 g Olive Oil
  • 500 g Bread Flour
  • 10 g Salt

Instructions

  1. Combine Starter and Liquids: Add the sourdough starter, sugar, olive oil, and warm water to a large mixing bowl. Stir thoroughly to break up the starter and dissolve the sugar; note that the oil will not fully mix at this stage.
  2. Add Flour and Salt: Incorporate the bread flour and salt into the bowl, mixing until a shaggy dough forms. Cover with a damp towel or plastic wrap, and let it rest for about one hour to hydrate.
  3. Knead the Dough: Transfer the dough to a clean surface and knead for 5 to 10 minutes until smooth and elastic. Avoid adding excessive flour to prevent dryness. Alternatively, use a stand mixer on low speed with a dough hook or a Thermomix knead function.
  4. First Rise: Place the dough back into the bowl and cover. Let it rise until it grows about 30 to 50% in volume, careful not to let it double at this point to maintain shape integrity during final formation.
  5. Divide the Dough: Tip the risen dough onto a clean surface and divide it evenly into two portions using a bench scraper.
  6. Shape the Loaves: Flatten each piece into a rough square, then gently roll into a log shape. Pinch the ends to seal, and transfer to a baking sheet lined with parchment paper using a dough scraper.
  7. Final Proof: Cover the shaped loaves with a damp towel and place in a warm spot. Allow the dough to double in size and become very puffy before baking.
  8. Preheat Oven and Prepare Steam: Preheat your oven to 220°C (428°F). To develop an authentic French crust, introduce steam into the oven during baking (methods for this are outlined in the recipe notes).
  9. Bake the Bread: Bake the loaves for 25 to 30 minutes. Remove the steam source during the last 10 minutes to allow the crust to crisp thoroughly.
  10. Cool the Loaves: Take the bread out of the oven when it sounds hollow upon tapping, a sign that it is fully baked. Let the loaves cool on a wire rack.
  11. Optional Finishing Touch: For an extra shiny crust, brush the loaves with butter immediately after removing them from the oven.

Notes

  • The sourdough starter should be well fed and bubbly for best fermentation.
  • Adding steam to your oven helps achieve a crispy, shiny crust typical of French bread; common methods include placing a pan of water in the oven or spritzing the oven walls with water.
  • Do not over-knead or add too much flour; the dough should remain slightly sticky to yield a tender crumb.
  • If you do not have a stand mixer or Thermomix, kneading by hand works well but may take a bit longer.
  • Brushing with butter after baking is optional but adds flavor and shine to the crust.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: French

Find it online: https://saracooking.com/homemade-sourdough-french-bread-recipe/