Go Back

Sourdough French Bread Recipe

This simple sourdough french bread recipe will give you two crusty loaves hot out of the oven in time for supper.
Print Recipe
2 loaves of sourdough French bread
Prep Time:15 minutes
Cook Time:15 minutes
Proofing:8 hours 30 minutes
Total Time:9 hours

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Cookie sheet or pizza peel
  • Parchment paper or baking mat
  • Baking stone
  • Meatal dish
  • Small bowl
  • Pastry brush

Ingredients

  • 1 cup Active sourdough starter
  • 1 cup Warm water
  • 2 1/2-3 cups Flour
  • 1 tsp Salt
  • 1 Egg, for wash

Instructions

  • The night before, feed your starter and allow it to sit on the counter overnight.
  • In the morning, your starter should be active and bubbly. If not, feed it again and allow it to sit another hour or two until ready.
  • In a glass mixing bowl combine the starter, warm water, flour, and salt. Mix well with your hands or a spoon.
  • On a floured surface, knead the dough for several minutes until it's fairly smooth and not sticky.
  • Place the dough in the bowl, cover it with a tea towel, and set it in a warm place for the day, about 8 to 9 hours. It should double in size.
  • When ready to bake, place the baking stone in the center of the oven and the metal dish on a rack below it. Preheat the oven to 450 degrees F.
  • Divide the dough into two equal pieces. Roll each piece out into an oblong, about 12 inches long. Tuck in the ends for a nice shape. Lay each loaf on the parchment or baking mat-lined cookie sheet or pizza peel. Allow to sit in a warm place while the oven preheats, about 20 minutes.
  • While waiting, mix up the egg wash. Whisk an egg with a sprinkle of water in a small bowl. Use a pastry brush to spread the egg wash all over the tops and sides of the loaves right before baking.
  • When ready to bake, use a sharp knife or a bread lame to make 3 or 4 diagonal cuts across the tops of the loaves.
  • Open the oven and carefully slide the parchment paper or baking mat with the loaves onto the baking stone. Pour a cup of ice cubes into the metal dish and close the oven door.
  • Bake for about 15 to 18 minutes, or until the loaves are golden brown and cooked through. Allow cooling on a wire rack before slicing.

Notes

You can also start the dough the night before, allow it to proof overnight, and bake the loaves in the morning.
Store in a bread bag or bread box for up to three days for best results.
Servings: 2 loaves