Sourdough French Bread

Sourdough French bread is a simple and classic recipe with a fluffy texture and crusty exterior. Knead the night before and allow it to ferment overnight, then shape, rise, and bake the next day. It’s wonderfully simple.

There is nothing better than a crusty loaf of bread. Slice it thick and spread with homemade butter, and now you are speaking my language. 

Most French bread recipes call for instant yeast, which I almost never keep in my pantry, except for that rare occasion I want to make this einkorn sandwich bread.

Once you switch to fermenting grains and using wild yeast to leaven bread, it’s hard to go back to the conventional fast-rising breads. It lacks the flavor that develops during that slow rise.

But it is a delicate balance, because that fluffy center can sometimes be a challenge to perfect with sourdough.

These sourdough French baguettes have all the good qualities one can hope for. Crusty outside with a fluffy, tender texture inside. It’s perfect to serve as garlic bread, or with a bowl of soup. 

Why you will love this recipe:

• Super simple. Start the night before and allow to ferment and rise overnight. The next day, all you have to do is shape, allow to rise, and bake. It’s a perfect almost-make-ahead side.
• Fermented grains for easier and better digestion. There is no doubt we love sourdough in our house. Not only is it tasty, but the fermentation process helps break down phytic acid, making it more nutritious, and helps break down the gluten, making it easier to digest.
• Delicious. This recipe is everything you love and hope for in a French bread: crusty exterior with a soft and fluffy inside. Use it as a side, garlic bread, or slice it in half to cover with sauce, cheese, and pizza toppings and now you have a pizza bread. This last particular idea was one my mom made us for a quick dinner growing up.

Is French bread the same as sourdough?

No. While they are similar, most French breads are not made with sourdough, but rather with conventional rapid yeast. You can easily make it into sourdough French bread by using this recipe. Just know that most French breads you buy from the store will use yeast. 

Sourdough French Bread Tips:

• For a soft, fluffy, sourdough bread baguette, your dough should be on the wetter side. A dry dough will leave you with a drier loaf.
• To make those perfect long loaves, I like to roll it out into a rectangle and then roll it up and pinch the ends. This allows for a more even loaf for a better shape and more even baking time.
• To give the baguettes a crustier outside, place a few ice cubes in the oven. This will release steam and achieve that beautiful, golden crust.
• New to sourdough? Learn how to make a starter and care for it. Once you get the hang of it, I promise it is really easy. You can even make a ton of recipes from sourdough discard.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tools you may need:

Stand mixer with dough hook.

Lame

Baking sheet

Measuring cups and spoons

How To Make Sourdough French Bread

Feed your starter 4-12 hours before starting this recipe. It should be very active and bubbly.

To your mixing bowl, add all of the ingredients. 

Knead in a stand mixer using the dough hook until stretchy and pulling away from the sides of the bowl. This should take about 5-10 minutes. It should pass the ‘windowpane’ test, which is when you take a small piece of the dough and try to stretch it into a square-like shape. If you can stretch it thin enough where you can “see through it”, then the gluten formation is adequate.

If it doesn’t pass this test and is breaking apart, then place it back into the stand mixer and knead for a few more minutes.

Place in a large, oiled bowl and cover with plastic wrap, beeswax wrap, or something that is airtight. This will keep the dough moist, preventing it from developing a hard skin.

Allow to ferment for 8 to 24 hours in a warm place.

The next day, it should have at least doubled in size. 

Punch down the dough. Divide into two equal parts.

Shape it by rolling the dough into a flat rectangle (about 1/4 – 1/2 inch thickness) and roll up. Pinch the seam. 

Place French bread dough onto a parchment-lined baking sheet.

Cover with a towel and allow to rise until doubled again. This could take a few hours depending on how warm your kitchen is.

Slash with lame. 

Preheat to 400. Bake for 25 minutes. 

For a more golden crust, add ice cubes in the oven. This helps add moisture and steam to make that golden, crustier crust. 

Once it is done baking, pull it out of the oven and allow to cool completely before slicing.

Find More Delicious Sourdough Recipes:

• Sourdough Chocolate Cupcakes
• Sourdough Sandwich Rolls
• No-Knead Sourdough Bread
• Sourdough Blueberry Muffins
• Homemade Sourdough Bagels

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone

Sourdough French Bread

Crusty sourdough French bread has a fluffy texture inside. It's everything you want in a recipe and it couldn't be easier.

4.52 from 175 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Additional Time: 12 hours hours

Total Time: 12 hours hours 40 minutes minutes

Servings: 24 servings

Author: Lisa Bass

Bake Mode

Ingredients

• ▢ 1 cup sourdough starter 227 g
• ▢ 1 1/4 cups water 295 g
• ▢ 2 teaspoon salt and 10 g
• ▢ 4 cups all-purpose flour 560 g
• ▢ 1 tablespoon honey 21 g
• ▢ 2 tablespoons olive oil 27 g

Instructions

• Feed your starter 4-12 hours before starting this recipe. It should be very active and bubbly.
• To your mixing bowl, add all of the ingredients. 
• Knead in a stand mixer using the dough hook until stretchy and pulling away from the sides of the bowl. This should take about 5-10 minutes. It should pass the ‘windowpane’ test, which is when you take a small piece of the dough and try to stretch it into a square-like shape. If you can stretch it thin enough where you can “see through it”, then the gluten formation is adequate.
• Place in a large, oiled bowl and cover with plastic wrap, beeswax wrap, or something that is airtight. This will keep the dough moist, preventing it from developing a hard skin.
• Allow to ferment for 8 to 24 hours in a warm place. The next day, it should have at least doubled in size. 
• Punch down the dough. Divide into two equal parts.
• Shape it by rolling the dough into a flat rectangle (about 1/4 – 1/2 inch thickness) and roll up. Pinch the seam. 
• Place French bread dough onto a parchment-lined baking sheet.
• Cover with a towel and allow to rise until doubled again. This could take a few hours depending on how warm your kitchen is.
• Slash with lame.
• Preheat to 400. Bake for 25 minutes. (For a more golden crust, add ice cubes in the oven. This helps add moisture and steam to make that golden, crustier crust.)
• Once it is done baking, pull it out of the oven and allow to cool completely before slicing.

Notes

• For a more golden crust, add ice cubes in the oven for a crustier crust.
• The windowpane test is when you take a small piece of the dough and try to stretch it into a square-like shape. If you can stretch it thin enough where you can “see through it”, then the gluten formation is adequate. If, after kneading, your dough just breaks apart, then knead it longer until it can pass this test.

Nutrition

Serving: 1slice | Calories: 98kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.004mg | Calcium: 4mg | Iron: 1mg

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