Sourdough French Bread

Sourdough French Bread

Sourdough French Bread

This Sourdough French Bread recipe is part of my sourdough starter series. If you learn to make sourdough starter, you can make so many recipes that are literally no-fail. These loaves are crusty on the outside and soft on the inside. These are so easy to make because you already have the starter. In case you missed my post, How To Make A Sourdough Starter + Bread.

It’s so easy to make a sourdough starter. Use filtered water, not tap water, and the same type of flour and you will have success. I have many recipes I will be sharing using a sourdough starter. Please do not pay for a class to learn how to make it, it only uses two ingredients. We can do this!

Sourdough French Bread

Sourdough French Bread

Kitchen Items You May Need:

Sourdough French Bread

Step One

The first thing you need to do is bring your sourdough starter out of the refrigerator and place it on the counter until it reaches room temperature.

Sourdough French Bread

Step Two

Be ready to feed your sourdough starter after you mix up your French bread recipe. I have the instructions in the recipe below on how to feed it after you remove what you need for this recipe. Combine the sourdough starter, filtered water, honey, salt, and white bread flour in a large mixing bowl or bread mixer.

Sourdough French Bread

Step Three

Today, I used my Kitchen Aid 6-Quart stand mixer. Mix for about 3-5 minutes in your mixer, or longer if mixing by hand.

Sourdough French Bread

Step Four

Place the dough in a buttered bowl and cover with a wet towel or plastic wrap. I let it rise overnight for about 12 hours.

Sourdough French Bread

Step Five

You can see how beautiful the dough is, it’s ready to punch down and cut into three sections.

Sourdough French Bread

Step Six

You can use a baguette pan or a cookie sheet, either one works. Remember I used to work at a fancy kitchen store and I learned about these awesome pans. It’s a good idea to “cut” your bread dough with a dough scraper rather than pull the dough.

Sourdough French Bread

Step Seven

Please grease your pan before placing the rolled sections onto the pans. If you have a rolling pin, you can roll the dough out flat, and then roll it lengthwise tucking the open end towards the bottom of the pan. This way the smooth side of the loaf is facing upwards.

Sourdough French Bread

Step Eight

Cover with plastic wrap and let the dough rise until double in size, about 1-1/2 to 2 hours.

Sourdough French Bread

Step Nine

Preheat your oven to 450 degrees. Remove the plastic wrap and make three slashes on each loaf, if desired. This gives them the French Bread look!

Sourdough French Bread

Finished Product

Be sure and use a serrated knife to slice your bread! Enjoy!

Sourdough French Bread

Sourdough French Bread Recipe

Sourdough French Bread
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Sourdough French Bread

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Rising Time 12 hours
Total Time 12 hours 30 minutes
Servings 12 people

Ingredients

  • 3/4 cup sourdough starter
  • 1-1/4 cup filtered water (I use reverse osmosis water)
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 3-1/2 cups white flour (I use bread flour)

Instructions

  • The first thing you need to do is bring your sourdough starter out of the refrigerator and place it on the counter until it reaches room temperature. Combine the sourdough starter, filtered water, honey, salt, and white bread flour in a large mixing bowl or bread mixer.
    Today, I used my Kitchen Aid 6-Quart stand mixer. Mix for about 3-5 minutes in your mixer, or longer if mixing by hand. Place the dough in a buttered bowl and cover with a wet towel or plastic wrap. I let it rise overnight for about 12 hours.
    Remove the plastic wrap to punch down the dough and cut it into three sections. It's a good idea to "cut" your bread dough with a dough scraper rather than pull the dough.
    Grease your pan before placing the rolled sections onto it. You can use a baguette pan or a cookie sheet, either one works. If you use a rolling pin, you can roll the dough out flat, and then roll it lengthwise tucking the open end towards the bottom of the pan. This way the smooth side of the roll is facing upwards.
    Cover with plastic wrap and let the dough rise until double in size about, 1-1/2 to 2 hours. Preheat your oven to 450 degrees. Remove the plastic wrap and make three slashes on each loaf, if desired. This gives them the French Bread look! Bake the loaves for about 15-20 minutes, depending on how large or small you make your loaves. I use a Thermapen if I have a question as to doneness. The temperature of the bread after baking should be 190 degrees.
    Be sure and use a serrated knife to slice your bread! Enjoy!

How To Feed Your Sourdough Starter

  • ***Feed your sourdough starter in a quart mason jar with l scant cup flour and 1/2 cup of filtered water. Stir until thoroughly mixed and place the jar on your countertop for 4-5 hours before placing the jar in the refrigerator.

Do I need a Thermometer to test the doneness of my bread?

I have been making all types of bread for over 50 years, but once in a while I “wonder” if the center of the bread is totally done. I have an instant thermometer I use, it’s called a Thermapen. But any instant thermometer will work. The temperature AFTER baking should be 190 degrees in the center of the loaf.

How do I store it after baking?

I store all of my bread in bread bags with ties. But I make a lot of bread and store a lot of bags in my pantry so I’m ready to go anytime. They are cheaper than the store-bought freezer bags. These are the ones I buy: BREAD BAGS and TIES

Can I freeze the dough?

I have never frozen the dough so I can’t recommend it. Having a sourdough starter makes life easier when you want a loaf of bread.

Can I freeze some of the baked loaves?

Absolutely, I froze two loaves in plastic bread bags after cooking them today, but any freezer bag will work.

Can I use gluten-free flour with this recipe?

I wish you could, but I even called King Arthur Flour Company and their 1:1 flour is only good for cakes, cookies, and sweet breads.

Final Word

A few years ago, I had the pleasure of helping Melissa Richardson (The Bread Geek), author of “The Art Of Baking With Natural Yeast,” teach a few classes in St. George, Utah.

She put herself through college making freshly ground whole wheat bread made with natural yeast (no commercial yeast). She has been a great friend for many years.

I learned how to make my own natural yeast from her. I learned how to make sourdough bread using a sourdough starter from Chef Brad. Life has been good to me and I know God wants me to teach the world how to make sourdough and natural yeast bread. Try this recipe soon, you’ll love it. We can do this, I promise. May God bless this world, Linda

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