Sourdough French Bread
Biting into warm sourdough French bread is something special. The crispy crust and soft inside make it delicious and satisfying. This recipe will guide you through the rewarding process of baking classic sourdough French bread at home.
Equipment
- Baking Stone
- Banneton Basket
- Sharp Blade
Ingredients
Main Ingredients
- 500 grams Bread flour
- 150 grams Active sourdough starter
- 350 milliliters Water lukewarm
- 10 grams Salt
Optional Ingredients
- 1 tbsp Olive oil for brushing
- pinch Sugar helps fermentation if starter is slow
Instructions
- Feed your sourdough starter 4-6 hours before starting. Look for a bubbly surface and a pleasant tangy smell.
- Mix the bread flour, water, and sourdough starter in a large bowl until all flour is hydrated. Rest for 30 minutes (autolyse).
- Add salt and knead gently until dough feels elastic and smooth.
- Cover and ferment the dough at room temperature for 4-5 hours. Perform gentle stretch-and-folds every 30 minutes for the first 2 hours.
- Turn dough onto a floured surface and shape into a baguette or boule, creating surface tension.
- Place shaped dough in a banneton basket or on a baking sheet, cover with a damp cloth, and proof for 2-3 hours at room temperature or overnight in the fridge.
- Preheat oven to 230°C (450°F) with a baking stone inside. Score the loaf with a sharp blade and add steam to the oven.
- Bake the bread for 25-30 minutes until the crust is golden and crisp. Tap the bottom of the loaf—hollow sound means it's done.
- Cool completely before slicing to avoid gummy texture.
Notes
Feel free to experiment with whole wheat flour, herbs, or olives to add variety while preserving the sourdough essence.