Easy Sourdough French Bread
Create bakery-quality bread at home with this *Easy Sourdough French Bread* recipe, featuring a rustic crust and tender, chewy crumb. Perfect for both beginner and seasoned bakers, this recipe blends simplicity with the sophistication of traditional sourdough techniques. Using just four ingredients—active sourdough starter, warm water, bread flour, and salt—it highlights the natural flavors of fermentation. Key steps such as the autolyse, stretch-and-fold method, and final proofing ensure a beautifully airy texture and complex tangy taste. Baked to perfection in a Dutch oven, this artisan-style loaf boasts a golden, crackly crust that’s irresistible. Ideal for everything from hearty sandwiches to dipping in olive oil, this bread makes a stunning centerpiece for any meal.
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Ingredients
- 120 grams Active sourdough starter
- 300 ml Warm water
- 450 grams Bread flour
- 9 grams Salt
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and warm water. Mix until the starter is completely dissolved.
Step 2
Add the bread flour to the bowl and mix until a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (this step is called autolyse).
Step 3
Sprinkle the salt evenly over the dough. Using your hands, pinch and fold the dough to incorporate the salt. Alternatively, use a stand mixer with a dough hook.
Step 4
Perform a series of stretch-and-folds: Grab one edge of the dough, stretch it upward, and fold it back over the dough. Rotate the bowl and repeat this process 3–4 more times. Repeat this step every 30 minutes for a total of 4 stretch-and-fold sessions. Cover the bowl each time after completing the fold.
Step 5
After the final stretch-and-fold, let the dough bulk ferment at room temperature for 4–6 hours or until it has nearly doubled in size.
Step 6
Transfer the dough onto a lightly floured surface. Gently shape it into a boule (round loaf) or a bâtard (oval loaf) by folding the dough inward to create surface tension.
Step 7
Place the shaped dough into a floured proofing basket (or a bowl lined with a floured kitchen towel). Cover and let it proof at room temperature for 1–2 hours or until it passes the poke test (the dough springs back slowly when poked).
Step 8
Preheat your oven to 250°C (480°F). If using a Dutch oven, place it in the oven to heat up for at least 30 minutes.
Step 9
Once the dough is ready, carefully transfer it onto parchment paper. Optionally, score the top of the dough with a razor blade or sharp knife to create decorative slashes.
Step 10
Carefully place the dough into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Step 11
Remove the lid and lower the oven temperature to 220°C (430°F). Continue baking for another 10–15 minutes or until the crust is golden brown and crisp.
Step 12
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (883.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1698 |
| Total Fat 7.3g | 0% |
| Saturated Fat 1.5g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3550.2mg | 0% |
| Total Carbohydrate 354g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 1.4g | |
| Protein 55.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 73.5mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 474mg | 0% |
Source of Calories