You're going to love this sourdough French Bread recipe. It's everything you'd expect from a delicious loaf of French bread from your local bakery - golden brown, chewy crust, light, fluffy interior - just begging to be sliced and buttered! The only difference is you're going to bake this sourdough French Bread in your very own kitchen!
This French Bread recipe is different from making sourdough baguettes (it's oh so much easier). This recipe uses active sourdough starter (although I have included some notes on how to use discard if you'd prefer). There's no need for fancy equipment like a baguette pan. You can bake this sourdough French bread on a parchment-lined baking tray (so it's bread without a Dutch Oven).
If you love making sourdough bread, make sure you check out this Sourdough Pane Di Casa Loaf, roasted garlic sourdough bread and this perfect sourdough bread made in a Dutch Oven.
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This sourdough French bread recipe really is an easy one. The dough is elastic and fairly easy to work with, so it's perfect for beginners. You will need an active sourdough starter that has been fed and is risen and bubbly (but I've got notes on using discard further down). If you don't have a sourdough starter, you'll find instructions for making a sourdough starter here.
Shaping this sourdough French Bread is super simple, you literally just need to roll the dough up into a log! That's why it's such a great sourdough recipe if you're just getting started, or shaping isn't your favorite thing.
Start with an active sourdough starter that's been fed and is super bubbly and risen. This will give you the best rise to your sourdough French Bread.
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The initial dough will look dry and shaggy but that's ok, it will become silky and elastic when you start to knead it.
The dough will be light and puffy when you tip it out of the bowl - but you do not want it to double, you'll need to leave some energy in the dough to rise once you've shaped it into two batards or loaves.
Transfer the loaves to a parchment lined baking tray (a bench scraper is handy when you do this so they don't lose their shape). Now allow the loaves to proof and get nice and puffy! Pop them somewhere warm.
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Once the loaves have puffed up (you'll need to allow them time to do this), slash them so they open up a little in the oven.
Ideally you should introduce some steam into your oven to ensure you get a chewy but crispy crust (like all good French Bread). There are a number of ways you can do this:
The bread in these photos has been baked in a steam oven. My oven has a reservoir that allows me to add water when I turn the oven on. This creates a steamy environment to bake my bread.
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This is the rough timeline I use when making sourdough French Bread. You could adapt this timeline to suit your own situation. You might also find this article on creating a sourdough baking timeline helpful in adapting it.
Remember, you need to read your dough, not the clock when it comes to sourdough, so my timeline may be too short or too long for your bread.
If you'd prefer to use sourdough discard instead of active sourdough starter in this recipe, you can just swap it out. You will more than likely need to add some yeast to ensure that your bread rises (unless you have a very old starter and your discard is from a starter fed within 24 hours).
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Add 2-3g instant or dried yeast for a slower rise and more flavor. Add up to 7g for a fast rise (but you won't get the same flavor).
I love baking this sourdough French Bread as a sandwich loaf. I use the whole dough (I don't split it into two pieces). I roll it up (just like I would for the regular loaf) and pop it into a buttered sandwich loaf tin. It's incredibly soft and makes the most delicious sandwiches.
I bake this one at 200C (392F) for 40 minutes in a sandwich loaf or pullman pan. The pan I have used for the loaf in the photo is 270mm (L) x 110mm (W) x 110mm (H) and can hold 2.8 litres.
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This loaf is best eaten within 12 hours of being baked. Like all homemade bread (sourdough included), having no preservatives means that it won't stay fresh like store bought bread. Once baked, wrap in a cotton cloth or store in a bread bag until you're ready to slice and eat.
This Sourdough French Bread freezes really well. I love having a few loaves in the freezer to pull out if friends drop in or we are having a quick and easy soup for dinner.
To freeze, simply wrap the whole, cooled loaf in parchment paper and then aluminium foil. Place the loaf in a zip loc bag and store in the freezer for up to 6 months.
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To use the frozen loaf, allow it to thaw at room temp then unwrap completely. Spray with a little water mist and place into a hot oven (around 230C (446F) and allow it bake for around 5 - 10 minutes or until the crust is hot and crispy. You can slice it hot out of the oven when you refresh it.
I don't recommend using all purpose flour for this loaf. You'll get a better result from using bread flour due to it's higher protein content. If you want to use all purpose flour, try adding some vital wheat gluten to ensure you get a crunchier crust and chewy, but soft interior.
The sugar in this loaf contributes to the golden, crunchy crust and soft spongy interior. If you don't want to add sugar, I suggest using the same amount of honey to still give you some natural sugars in your dough.
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Traditionally, French bread is leavened with commercial yeast and sourdough is leavened with wild yeast or sourdough starter. This sourdough French Bread recipe uses sourdough starter to leaven the dough but it is flavored and shaped in a traditional French way to give it that look and feel.
This is the sourdough French bread of your dreams - chewy, crusty exterior with a light, airy crumb. It pairs well with pretty much anything ... or just enjoy with good quality cheese and a glass of wine!
Sourdough Starter - feed your sourdough starter a few hours before you want to make this bread and ensure that it has doubled before adding it to the bowl.
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Using Sourdough Discard - if you want to use sourdough discard for this bread, use 100g of sourdough discard and some yeast. Add 2-3g for a slower rise and more flavor. Add up to 7g for a fast rise (but you won't get the same flavor).
Sugar - the sugar in this loaf contributes to the texture and golden crust of this loaf. You can leave it out if you wish, however you won't get the same result shown.
Kneading - you can easily knead this dough by hand. It will be a little sticky to start with, but keep going and it will come together into an elastic dough. It will still be slightly sticky to touch - don't add extra flour or you'll lose the texture of the bread when it's baked.
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You can also knead this dough in a stand mixer using a dough hook at a low speed (no more than speed 2) or in a Thermomix using the dough knead function for around 5 minutes.
Adding steam to your bake - ideally you should introduce some steam into your oven to ensure you get a chewy but crispy crust (like all good French Bread). There are a number of ways you can do this:
Calories: 2719 kcal Carbohydrates: 412 g Protein: 63 g Fat: 89 g Saturated Fat: 12 g Polyunsaturated Fat: 12 g Monounsaturated Fat: 59 g Sodium: 3903 mg Potassium: 502 mg Fiber: 13 g Sugar: 31 g Vitamin A: 10 IU Calcium: 87 mg Iron: 5 mgI’ve baked this loaf, or somevariant of it, so many times I’ve lost count. This bread was born when I first got my hands dirty with flour and water. Its parent—if you could call it that—was originally Chad Robertson’s Tartine loaf with his liquid levain, brought to life, not with intensive kneading, but rather a series of folds during bulk fermentation.
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My best sourdough recipe has grown since then. It has developed a personality of its own as I’ve expanded my baking repertoire and investigated the many facets of baking naturally leavened sourdough. It’s taken on and lost traits from many great bakers out there, borrowing from their inspiration and giving me a direction to raise this bread into something of my own. This bread is one that doesn’t entirely taste like anything else I’ve had, and yet, still employs many of the same processes and ingredients.
That’s one of the greatest things about bread: it can taste and look dramatically different just by changing
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