There’s nothing quite like the aroma of freshly baked sourdough French bread wafting through your kitchen. With its golden, crispy crust and soft, airy crumb, this artisan loaf is a must-try for any home baker. Unlike commercial breads, this naturally fermented recipe uses a wild yeast sourdough starter, giving it a rich depth of flavor and improved digestibility.
Sourdough French bread, often referred to as "Pain de Campagne" or "country bread," is a traditional French loaf characterized by its crusty exterior and soft, airy crumb. Unlike regular French breads, which use commercial yeast, sourdough relies on a natural starter—a fermented mixture of flour and water containing wild yeast and bacteria—to leaven the bread, resulting in a distinctive tangy flavor.
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🧂Ingredient Notes & Substitutions
- Flour: Bread flour is ideal for this recipe as its higher protein content helps develop a strong gluten structure, leading to a chewy, airy crumb. If unavailable, you can substitute with all purpose flour, though the texture may be slightly softer. For a more rustic flavor, replace up to 20% of the flour with whole wheat or rye flour.
- Water: Filtered or dechlorinated water is best for sourdough baking, as chlorine in tap water can inhibit fermentation. If your tap water is chlorinated, let it sit uncovered for a few hours to allow the chlorine to dissipate.
- Sourdough Starter: A well-fed, active sourdough starter is essential for fermentation and rise. If your starter is sluggish, give it a few extra feedings before using. If you don’t have a starter yet, you can either make one from scratch (which takes about a week) or source some from a local bakery or sourdough community. You can also make a delicious Sourdough discard French bread recipe. But just remember that you will have to use a higher percentage of discard as compared to the 20 per cent starter. Also, discard should be room temperature and bubbly with its age not more than a week old.
- Honey: Honey adds a touch of sweetness and helps with browning. You can substitute it with maple syrup, agave syrup, or even a small amount of sugar if needed. If omitting sweeteners altogether, the bread may not brown as deeply.
- Olive Oil: This enriches the dough and makes it slightly more tender. You can swap it for melted butter for a richer flavor or leave it out for a firmer, chewier texture.
- Salt: Fine sea salt is best for even distribution. If using kosher salt or Himalayan salt, adjust the quantity slightly as their granules vary in size. Avoid iodized salt, as it can interfere with fermentation.
🔪Instructions: How to make French Bread with Sourdough
1. Combining Ingredients
Start by mixing the flour and salt in a large bowl, ensuring the salt is evenly distributed. In the mixing bowl of the stand mixer combine the water, honey, and olive oil, stirring until fully dissolved.
Next, add the ripe sourdough starter to the liquid mixture and gently mix to incorporate. Now, slowly pour the wet ingredients into the dry mixture, stirring with a spoon or your hands until a shaggy dough forms. Don’t worry about making it smooth yet—just make sure there are no dry spots of flour. Cover the bowl with a damp towel and let the dough rest for about 15 minutes to allow the flour to fully hydrate before kneading.
2. Kneading French Bread Dough in the Stand Mixer
Place the bowl on the stand mixer fitted with a dough hook attachment. Begin mixing on low speed, allowing the ingredients to fully combine. After a couple of minutes, increase the speed to medium and continue kneading for 10-12 minutes, or until the dough becomes smooth, elastic, and slightly tacky.
If the dough sticks too much to the sides, pause and scrape it down before continuing. Once kneaded properly, transfer the dough to a lightly greased bowl, cover it with a damp towel, and prepare for bulk fermentation.
3. Bulk Fermenting the Dough
Place the covered bowl in a warm spot and let the dough ferment for 4–6 hours, or until it has doubled in size. To build strength in the dough, perform stretch and folds every 30–45 minutes for the first two hours.
Simply grab one side of the dough, gently stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides. This helps develop gluten while keeping the dough airy. After the final stretch and fold, let the dough rest undisturbed until it has risen properly and looks light and puffy.
To make overnight sourdough French bread, put the dough in the fridge overnight and shape it the next day. It helps build the dough texture and flavor.
4. Shaping the French Bread
Once the dough has completed bulk fermentation, gently turn it out onto a lightly floured surface. Be careful not to deflate it too much—handle it gently to preserve the air pockets that give the bread its texture. Divide the dough into two equal parts. Pre-shape each piece into a loose oval and let them rest for 10–15 minutes to relax the gluten.
To shape the classic sourdough French bread, flatten the dough slightly, then fold the top edge toward the center and press it gently. Fold it over again, like rolling it up, and pinch the seam tightly to seal. Next, roll the dough into a baguette shape, using your cupped hands to elongate it as you go. Be gentle as you roll to avoid pressing out the air pockets.
Once shaped, place the dough onto a floured couche or baguette pans. Cover and let it rest, allowing the dough to rise and relax before baking.
5. Proofing
Cover the shaped dough and let it proof at room temperature for 2-3 hours, or until it looks puffy but not over-proofed. To check readiness, gently press a finger into the dough—if the indentation slowly springs back, it’s ready to bake. If it bounces back immediately, it needs more time.
For better flavor and texture, you can also cold proof the dough by placing it in the fridge overnight, which enhances the crust and deepens the sourdough flavor.
6. Baking
Preheat your oven to the highest setting 500 0F (260 oC ), placing a baking stone or an inverted baking sheet inside to heat up. If you want extra steam for a crispy crust, place a pan of hot water on the bottom rack. Once the oven is fully preheated, carefully transfer the French loaves onto a baking peel. But if using a baguette pan, you do not have to worry about loaf transfer.
Use a sharp blade or lame to score the top—this helps control how the bread expands in the oven. Spray the loaves with some water and bake French bread for 22-25 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Let the French sourdough Bread cool completely before slicing—this allows the crumb to set properly and prevents it from becoming gummy.
Enjoy your homemade sourdough French bread, perfect for sandwiches, toast, or simply slathered with butter! 🍞✨
💭Pro Tips
Precautions:
- Active Starter: Ensure your sourdough starter is bubbly and floating in water before use. An inactive starter will prevent proper rising.
- Hydration: Adjust water gradually to get a dough that's soft but not sticky. Too dry or too wet can affect the rise and texture.
- Temperature: Ferment dough in a warm environment to avoid slow rising. Use an oven light if your kitchen is cold.
- Avoid Over-Kneading: Stop kneading when the dough is smooth and elastic but slightly tacky.
Replacements & Substitutes:
- Flour: Substitute bread flour with all-purpose or whole wheat flour, though the texture may vary.
- Honey: Use maple syrup, agave, or sugar if honey isn't available.
- Olive Oil: Swap for melted butter, vegetable, or canola oil, but note that each oil impacts flavor.
- Salt: If using kosher or sea salt, adjust quantity since these salts have larger crystals.
Troubleshooting:
- Bread Didn’t Rise: Likely due to an inactive starter or cold environment. Ensure your starter is bubbly and keep dough warm to rise.
- Dense Texture: Could be under-proofed or over-kneaded. Give the dough enough rest time and avoid overworking it.
- Soggy Crust: Let bread cool completely and bake with steam for a crispier crust.
❓FAQs
Sourdough French bread stands out due to its unique fermentation process. While regular French bread relies on commercial yeast for leavening, sourdough French bread is made with a wild yeast starter. This means the bread develops a distinct tangy flavor, created through the natural fermentation process. The wild yeast and bacteria in the starter break down the sugars in the flour more slowly, allowing the dough to rise and develop a deeper, more complex flavor compared to breads made with commercial yeast.
Additionally, the texture of sourdough French bread differs from regular French bread. Sourdough bread typically has a chewier, airier crumb and a crustier exterior. The slow fermentation process also contributes to the formation of larger holes in the bread, creating a rustic, open crumb. This is what makes sourdough French bread so appealing to those who appreciate a more artisan-style loaf.
The health benefits of sourdough are also a key difference. The long fermentation process breaks down gluten and phytic acid, which can make the bread easier to digest and increase the bioavailability of nutrients like B vitamins and minerals. While regular French bread is delicious, sourdough French bread offers an entirely different flavor profile, texture, and nutritional benefits that make it a favorite among home bakers and sourdough enthusiasts.
🫙How do I store sourdough French bread to keep it fresh?
To keep your sourdough French bread fresh, store it properly to maintain its crusty exterior and moist interior. Here’s how you can store it:
- Room temperature: After baking, allow the bread to cool completely. Once cooled, store it in a paper bag or a linen bread bag at room temperature. The paper bag helps maintain the bread’s crusty texture by allowing air circulation while preventing the bread from getting too dry. Avoid plastic bags, as they can make the crust soft and the bread soggy.
- Freezing: If you won’t finish the loaf within a few days, consider freezing it. Slice the bread first, and then wrap it tightly in plastic wrap or aluminum foil. Place it in a freezer-safe bag or container, and store it for up to 3 months. When you’re ready to enjoy it, simply thaw at room temperature or pop it in the oven for a few minutes to refresh the crust.
- Reheating: If your bread becomes a little stale, you can revive it by reheating in a preheated oven at 350°F (175°C) for about 10 minutes. This will help the crust crisp up again, giving it that fresh-baked texture.
🔗 More Sourdough Bread Recipes
- Rye sourdough Bread
- Sourdough garlic bread
- Sourdough Sandwich Bread
- Blueberry Sourdough
- Sourdough Cinnamon Raisin Bread
- Sourdough French Baguette Recipe
- Classic Sourdough Batard
- Sourdough French Toast
- Sourdough Pumpkin Pancakes
Sourdough Discard Recipes
- Sourdough discard bread
- Sourdough Discard Focaccia
- Sourdough Discard Pizza Dough
- Sourdough Discard Cinnamon Rolls
And there you have it – a beautiful loaf of French Sourdough Bread that's perfect for any occasion! With its crispy crust and fluffy interior, this artisan bread is sure to become a favorite in your baking repertoire. Don’t forget, the key to a perfect sourdough loaf is patience and practice, so enjoy the process and savor the results.
If you loved this soft and delicious French bread recipe, be sure to share it with your friends and family, and feel free to leave a comment below with your baking experience.
Happy baking, and remember—there’s nothing like the satisfaction of homemade sourdough bread!
Sourdough French Bread
Ingredients
- 450 g bread flour about 3 ¾ cups
- 275 g water about 1 ¼ cups
- 90 g ripe sourdough starter about ½ cup
- 15 g honey about 1 tablespoon or 2 teaspoons
- 12 g olive oil about 1 tablespoon
- 8 g salt about 1 teaspoon
Instructions
Combining Ingredients
- Mix the flour and salt in a large bowl, ensuring the salt is evenly distributed.
- In the stand mixer bowl, combine the water, honey, and olive oil, stirring until dissolved.
- Add the ripe sourdough starter to the liquid mixture and mix gently.
- Slowly pour the wet ingredients into the dry mixture, stirring with a spoon or your hands until a shaggy dough forms.
- Cover the bowl with a damp towel and let the dough rest for 15 minutes to allow the flour to hydrate.
Kneading in the Stand Mixer
- Place the dough in the stand mixer fitted with a dough hook attachment.
- Mix on low speed until the ingredients combine, then increase to medium speed and knead for 10–12 minutes until the dough is smooth, elastic, and slightly tacky.
- If the dough sticks to the sides, scrape it down before continuing.
- Transfer the dough to a lightly greased bowl, cover it, and let it rest for the bulk fermentation stage.
Bulk Fermenting the Dough
- Place the dough in a warm spot and let it ferment for 4–6 hours, or until it has doubled in size.
- Perform stretch and folds every 30–45 minutes for the first two hours: grab one side, stretch it upward, and fold it over. Repeat on all four sides.
- After the final stretch and fold, let the dough rest until it is light and puffy.
- For overnight sourdough, place the dough in the fridge overnight and shape it the next day for enhanced texture and flavor.
Shaping the French Bread
- Once bulk fermentation is complete, gently turn the dough out onto a lightly floured surface.
- Divide the dough into two equal parts and pre-shape each into a loose oval. Let it rest for 10–15 minutes.
- To shape the French bread, flatten the dough, fold the top edge toward the center, then fold and pinch the seam tightly.
- Roll the dough into a baguette shape, using cupped hands to elongate it gently.
- Place the shaped dough onto a floured couche or baguette pans, cover it, and let it rest.
Proofing
- Cover the dough and let it proof at room temperature for 2–3 hours, or until it is puffy.
- To check readiness, press a finger gently into the dough—if it springs back slowly, it’s ready.
Baking
- Preheat the oven to 500°F (260 0C), placing a baking stone or inverted baking sheet inside to heat.
- For extra steam and a crispy crust, place a pan of hot water on the bottom rack.
- Once preheated, transfer the dough onto parchment paper or a baking peel If you did not use a baguette pan. Then, score the top with a sharp blade or lame.
- Give them a gentle spray of water.
- Bake for 22-25 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Let the bread cool completely before slicing to ensure the crumb sets properly.
Notes
- Active Starter: Ensure your sourdough starter is bubbly and floating in water before use. An inactive starter will prevent proper rising.
- Hydration: Adjust water gradually to get a dough that's soft but not sticky. Too dry or too wet can affect the rise and texture.
- Temperature: Ferment dough in a warm environment to avoid slow rising. Use an oven light if your kitchen is cold.
- Flour: Substitute bread flour with all-purpose or whole wheat flour, though the texture may vary.
- Honey: Use maple syrup, agave, or sugar if honey isn't available.
- Olive Oil: Swap for melted butter, vegetable, or canola oil, but note that each oil impacts flavor.
- Salt: If using kosher or sea salt, adjust quantity since these salts have larger crystals.
- Bread Didn’t Rise: Likely due to an inactive starter or cold environment. Ensure your starter is bubbly and keep dough warm to rise.
- Dense Texture: Could be under-proofed or over-kneaded. Give the dough enough rest time and avoid overworking it.
📝 Nutrition Facts
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