Sourdough French Bread
If you’ve been craving the perfect loaf of sourdough French bread with a crispy crust and a soft, airy crumb, you’re in the right place! This recipe is designed to bring that classic artisan loaf right into your kitchen. With just a few simple ingredients and a little patience, you’ll be rewarded with bread so delicious, you might never go back to store-bought again.
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
Nutrition
Calories: 992kcal
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