Sourdough French Bread Recipe
This sourdough French bread makes two gorgeous, bakery-style loaves with a crispy crust, chewy crumb, and just the right amount of tang. All you need is an active starter!
Ingredients
- 2 cups (473g) warm water , about 105°F
- ½ cup (100g) active sourdough starter
- 2 Tablespoons granulated sugar
- 5 cups (675 g) bread flour , or all-purpose flour (add more as needed)
- 1 Tablespoon fine sea salt
- 1 teaspoon olive oil
- 1 egg
- 1 teaspoon water
- Melted salted butter , optional
Instructions
- Mix: In a large bowl, stir together the warm water and sourdough starter until mostly combined.
- Add flour (autolyse): Mix in the flour just until no dry spots remain. Cover and let rest 30 minutes.
- Knead: Add the salt and sugar if desired. Knead a few minutes until smooth and elastic. Rub the olive oil around the dough ball, cover the bowl with a towel and let rise about 50%, about 4 - 5 hours.
- Roll out: Turn the dough onto a well-floured surface and divide it in half. Set one half aside. Roll the other half into a rectangle (about 15 inches). Starting from the long side, roll the dough into a cylinder.
- Rise: Turn both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Make three diagonal cuts across the top of each loaf. Cover loaves lightly with a towel. Let rise 60 minutes or until puffed up a bit.
- Egg wash: Whisk the egg and 1 teaspoon water until well combined. Using a pastry brush, brush the egg wash over the loaves.
- Bake: Preheat the oven to 400°F. Line a baking sheet with a silicone mat or parchment paper. Bake 17 to 23 minutes, or until the tops are golden brown. When you knock on it, it should sound hollow. If it's browning too fast, lightly cover with foil and lower the temperature to 375°F.
- Serve: Brush the top with melted butter, if desired. Slice and serve while warm.
Notes
Crispy crust: I prefer a soft crust, but for a crispier/shinier crust, brush 1 egg white (whisked) with a teaspoon of water before baking the loaves. You can also add a few ice cubes into the oven to help trap the steam and add a few minutes onto the cooking time.
Storing: This bread stores best in a brown paper bag on the counter.
Freezer instructions: Allow to cool and then place in a large zip top bag to freeze (preferably before slicing). Remove all the air from the bag and then freeze up to 3 months. Thaw overnight on the counter. Reheat in the oven at 300°F for 5 minutes.
Nutrition
Calories: 143kcal, Carbohydrates: 28g, Protein: 5g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g, Trans Fat: 0.001g, Cholesterol: 5mg, Sodium: 222mg, Potassium: 39mg, Fiber: 1g, Sugar: 1g, Vitamin A: 8IU, Calcium: 7mg, Iron: 0.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
