Sourdough French Bread
Discover the art of artisan baking with this Sourdough French Bread recipe, a harmonious blend of rustic sourdough flavor and the crisp, golden crust of classic French bread. Made with just four simple ingredients—active sourdough starter, water, all-purpose flour, and salt—this recipe celebrates the beauty of slow fermentation for a depth of flavor that is unparalleled. Through a series of stretch-and-fold techniques and an overnight rise, the dough develops its signature airy texture and tangy taste. Whether shaped as a traditional batard or slender baguette, this bread is baked to perfection with a steam infusion, creating a crackly crust and tender crumb. Perfect for everything from gourmet sandwiches to dipping in olive oil, this recipe will transform your homemade bread game. Impress your family and friends with this timelessly delicious sourdough French bread, every slice a testament to the magic of patience and natural fermentation!
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Ingredients
- 120 grams Active sourdough starter
- 375 milliliters Water
- 500 grams All-purpose flour
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and water. Mix well until the starter is fully dissolved.
Step 2
Add the all-purpose flour to the bowl and mix until no dry spots remain. You can use your hands or a wooden spoon for this step. Cover the bowl with a damp towel and let it rest for 30 minutes for autolyse.
Step 3
Sprinkle the salt evenly over the dough. Wet your hands slightly to prevent sticking, and fold the dough by lifting one edge and folding it over onto itself. Repeat the folding motion several times to incorporate the salt.
Step 4
Let the dough rest for 30 minutes. Perform one stretch and fold by lifting one side of the dough, stretching it upward, and folding it over onto the dough. Rotate the bowl and repeat this with all four sides. Cover and let rest. Repeat this process 3 more times over the next 2 hours.
Step 5
After the final fold, cover the bowl and let the dough rise in a warm place for 4-6 hours, or until it has doubled in size.
Step 6
Lightly flour a clean surface and turn the dough out onto it. Shape the dough into a batard (oval) or baguette shape. Place it seam-side down onto a parchment-lined baking sheet or into a banneton (proofing basket) if available.
Step 7
Cover the dough with a damp towel or plastic wrap and let it proof for 1-2 hours, or until it passes the poke test (a gentle poke leaves a slight indentation).
Step 8
Preheat your oven to 475°F (245°C) and place a baking stone or heavy baking sheet in the oven to heat up. Place a metal pan on the bottom rack for creating steam.
Step 9
If using a banneton, carefully turn the dough out onto a piece of parchment paper. Score the top of the dough with a sharp blade or bread lame to allow for expansion during baking.
Step 10
Transfer the bread onto the preheated baking stone or sheet. Pour 1 cup of water into the metal pan to create steam and immediately close the oven door.
Step 11
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 12
Let the bread cool completely on a wire rack before slicing and serving. Enjoy your homemade sourdough French bread!
Nutrition Facts
| Serving size | (1010.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1880 |
| Total Fat 5.5g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3953.9mg | 0% |
| Total Carbohydrate 393.6g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 1.1g | |
| Protein 52.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 96.8mg | 0% |
| Iron 23.8mg | 0% |
| Potassium 560mg | 0% |
Source of Calories