Name: Sourdough French Bread
Prep time: 20 min
Cook time: 12 h 45 min
Total time: 13 h 5 min
Cuisine: French
Ingredients: 125 g active sourdough starter bubbly and at peak, 1/2 cup; 325 g water 1 1/3 cups; 25 g extra virgin olive oil 1 tablespoon; 20 g honey 1 tablespoon + 1 teaspoon; 500 g bread flour 4 cups; 10 g salt 2 teaspoons; 1 large egg beaten for egg wash; 1-2 teaspoons italian seasoning; ¼ cup shredded parmesan cheese

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Sourdough French bread is one of those magical recipes that turn simple ingredients into something truly extraordinary. With its rustic crust, chewy texture, and that unmistakable tang of sourdough, it transports you to a quaint Parisian bakery with each bite. I still remember the first time I pulled a loaf from the oven; the aroma filled my home, instantly making it feel cozy and inviting. There’s something so satisfying about kneading the dough and watching it rise, promising a deliciously rewarding experience ahead.

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What truly sets this Sourdough French Bread apart is the depth of flavor that comes from using an active sourdough starter. It’s the kind of bread that’s ideal for everything from sandwiches to serving with a warm bowl of soup. The crispy crust gives way to a soft, airy center that you just can’t replicate with store-bought options. Once you’ve tasted homemade, you’ll find it difficult to settle for anything less. I can’t wait for you to experience the joy of making this bread in your own kitchen!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough French Bread
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough French Bread

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together quickly, taking only about 20 minutes to prep.
Irresistible Flavor: The combination of sourdough tang and a hint of honey elevates the flavor profile.
Eye-Catching Appeal: Those golden loaves, topped with Italian seasoning and Parmesan, look stunning on any table.
Flexible Serving: Perfect for breakfast, lunch, or dinner; it’s versatile enough for any occasion.
Diet-Friendly Options: Using whole wheat flour or gluten-free all-purpose flour can adapt this recipe to your dietary needs.

Ingredients You’ll Need

125 g active sourdough starter (1/2 cup): Your sourdough starter should be bubbly and at peak activity to ensure the bread rises well.
325 g water (1 1/3 cups): Use lukewarm water to help activate the yeast in the starter.
25 g extra virgin olive oil (1 tablespoon): Adds moisture and richness to the dough.
20 g honey (1 tablespoon + 1 teaspoon): A touch of sweetness that balances the tang of the sourdough.
500 g bread flour (4 cups): Bread flour has a higher protein content, which gives the bread good structure.
10 g salt (2 teaspoons): Essential for flavor and controlling yeast activity.
1 large egg (beaten for egg wash): Gives the crust a beautiful golden sheen.
1-2 teaspoons Italian seasoning (optional): Adds an herby touch to enhance flavor.
¼ cup shredded Parmesan cheese (optional): Melts beautifully on top, contributing a delightful savory flavor.

How to Make Sourdough French Bread

Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine 125 g active sourdough starter, 325 g lukewarm water, 25 g olive oil, 20 g honey, 500 g bread flour, and 10 g salt. Mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for about 10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
First Rise: Lightly grease a large bowl and transfer the dough into it. Cover with a lid or plastic wrap and let the dough ferment at room temperature for 8–12 hours, until it has doubled in size and is visibly airy.
Preshape the Dough: Once the dough has risen, turn it out onto a lightly floured surface. Divide it into two equal portions. Gently shape each piece into a round dough ball. Cover and let rest for 15–30 minutes to relax the gluten, making it easier to shape.
Shape the Loaves: Working with one dough ball at a time, gently roll it into a rectangle. Starting from the long edge, roll the dough tightly into a log, pinching the seam closed to seal. Repeat with the second loaf.
Second Rise: Place the shaped loaves seam-side down onto a parchment-lined baking sheet. Cover loosely and proof at room temperature for about 2 hours, until they are visibly puffy and nearly doubled in size.
Preheat the Oven: Set your oven to preheat at 375°F (190°C) during the final proofing stage.
Prepare for Baking: Brush the tops of the loaves with the beaten egg wash. Using a sharp knife, score diagonal slashes across each loaf. If you want, sprinkle Italian seasoning and shredded Parmesan on top for added flavor.
Bake the Loaves: Bake the loaves for 20–25 minutes, until they are deeply golden and the internal temperature reaches 205°F (96°C). For a crispier crust, toss a couple of ice cubes onto the baking sheet to create steam.
Cool Down: Transfer the bread to a wire rack and allow it to cool for at least 30 minutes before slicing. This cooling time helps improve the texture and flavor.

Storing & Reheating

To maintain freshness, store your Sourdough French Bread at room temperature for up to 2 days. If you need to keep it longer, refrigerate it in an airtight container for up to one week. For longer storage, you can freeze the loaves wrapped well in plastic wrap, then foil, for up to 3 months. When ready to enjoy, simply reheat in a 350°F (175°C) oven for about 10 minutes to refresh the crust.

Chef’s Helpful Tips

Ensure your sourdough starter is active and bubbly; this is crucial for a good rise.
Avoid over-kneading the dough once it’s smooth; it can affect the texture.
Don’t rush the fermentation process; longer rises often lead to better flavor.
If the dough seems too tacky, adding a little more flour during shaping can help.
Experiment with different toppings or add-ins like seeds or herbs for unique flavors.

Sourdough French Bread is not just a recipe; it’s an experience that infuses your kitchen with irresistible aromas and flavors. The combination of sourdough depth and Italian seasonings creates a unique twist that can make any meal feel special. As you immerse yourself in the making process, don’t hesitate to play with flavors, textures, or toppings—let your creativity shine! Enjoy every bite, and be ready to share it with family and friends.

Recipe FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour if you don’t have bread flour on hand. The texture will be slightly different, as all-purpose flour has a lower protein content, but it will still produce a delicious loaf.

How do I know when the bread is done baking?

The bread is fully baked when it reaches an internal temperature of 205°F (96°C) and has a nice golden-brown crust. You can also tap the bottom—if it sounds hollow, it’s ready to come out.

Can I make this bread without a stand mixer?

Absolutely! You can mix and knead the dough by hand. Just combine the ingredients in a bowl and knead the dough on a floured surface until it’s smooth and elastic. It may take a bit more time, but the results will be just as rewarding.

What should I do if my dough isn’t rising?

If your dough isn’t rising, check that your sourdough starter is active and bubbly before you begin. Temperature can also affect rising—ensure your kitchen is warm enough (ideally around 75°F or 24°C) during fermentation. If all else fails, give it more time, as sourdough can be slow to rise.

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