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Sourdough French Bread Recipe

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4.3 from 7 reviews

  • Author: Sara
  • Total Time: 2 hours 40 minutes
  • Yield: 2 loaves (serves 2)
  • Diet: Vegetarian

Description

This Sourdough French Bread recipe yields beautifully golden, crusty loaves with a soft, airy interior. Combining traditional sourdough starter with active dry yeast speeds up the rising process and enhances flavor, making it perfect for fresh homemade bread lovers. With simple pantry ingredients and clear steps, this bread is ideal for baking enthusiasts aiming for a classic French bread experience.

Ingredients

Dough Ingredients

  • 1 package (¼ oz) active dry yeast
  • 1½ cups warm water (110°–115°F)
  • ¼ cup sourdough starter (active or discard)
  • 2 tablespoons canola oil
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 4½ to 5 cups all-purpose flour

Cornstarch Wash

  • ½ cup water
  • 1½ teaspoons cornstarch

Instructions

  1. Activate Yeast: In a large mixing bowl, dissolve the active dry yeast in warm water. Let it sit for 1–2 minutes until it becomes slightly foamy, indicating the yeast is active and ready for use.
  2. Mix Dough: Add the sourdough starter, canola oil, sugar, salt, and 3 cups of all-purpose flour to the yeast mixture. Beat the ingredients until smooth, then gradually stir in enough of the remaining flour to form a soft dough that is no longer sticky.
  3. Knead Dough: Turn the dough onto a floured surface and knead gently 20–30 times until it becomes smooth and elastic. This process develops gluten for structure in the bread.
  4. First Rise: Place the kneaded dough in a greased bowl and turn it once to coat the top with oil. Cover the bowl and let the dough rise in a warm spot until it doubles in size, approximately 1 to 1½ hours.
  5. Preheat Oven and Shape Loaves: Preheat your oven to 400°F. Punch down the risen dough to release air, then divide it into two equal portions. Roll each portion into a 12×8-inch rectangle, then roll up jelly-roll style starting from a long side. Pinch seams and ends to seal tightly, shaping into loaves.
  6. Second Rise: Place the shaped loaves seam-side down onto greased baking sheets. Tuck the ends under, cover, and allow the loaves to rise until doubled again, about 30 minutes.
  7. Score Loaves: Using a sharp knife, make 4 shallow diagonal slashes across the top of each loaf. This allows steam to escape and helps the bread expand evenly.
  8. Prepare Cornstarch Wash: In a small saucepan, whisk together water and cornstarch. Cook over medium heat while stirring constantly until the mixture thickens into a glossy wash.
  9. Apply Wash and Bake: Brush some of the cornstarch wash over the loaves to give them a crisp, shiny crust. Bake in the preheated oven for 15 minutes, then remove from the oven and brush with the remaining wash. Return the loaves to the oven and bake for an additional 10 minutes or until they turn lightly golden brown.
  10. Cool: Remove the baked loaves from the pans and transfer them to wire racks. Allow them to cool completely before slicing to set the crumb and avoid a gummy texture.

Notes

  • Use warm water (110°–115°F) to activate yeast without killing it.
  • Sourdough starter can be active or discard; both work to enhance flavor.
  • Kneading should create a smooth, elastic dough but avoid over-kneading.
  • The cornstarch wash helps create a distinct shiny, crisp crust typical of French bread.
  • Ensure the oven is fully preheated to get a good rise and crust during baking.
  • Let the bread cool before slicing to avoid a gummy crumb.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Find it online: https://sarabaking.com/sourdough-french-bread-recipe/