Sourdough French Bread

If making sourdough has always been on your to-do list but you have been a bit intimidated by the process, this easy-to-follow sourdough French bread recipe is a fantastic starting point. French bread sourdough is delicious, combining the best of the classic baguette and a sourdough loaf, and this bread is quite easy to make.

A delight served with any meal or as a snack, sourdough French bread is a baked good you will return to time and time again. Aside from sourdough starter, it is made using surprisingly common kitchen ingredients.

Sourdough French Bread Ingredients

• Active dry yeast: You will need just a 1/4 ounce of active dry yeast for this bread, which is the amount found in most packets of active dry yeast.
• Warm water: The water you use to activate the yeast should be warm but not too hot. Between 110 and 115°F is ideal.
• Sourdough starter: You will add 1/4 cup of sourdough starter to this recipe. Make sure to feed your starter after taking that portion so it will thrive.
• Canola oil: Canola oil is ideal for this recipe because it is flavor-neutral, but you can use olive oil if you want to introduce a flavor element.
• Sugar: The sugar helps to activate the yeast, while also of course adding a bit of sweetness.
• Salt: Measure the salt carefully; you want its flavor in the bread, but you don’t want it to be overpowering.
• All-purpose flour: Classic all-purpose flour works best for French bread, though you might have expected to see bread flour here.

Cornstarch Starter

• Water: For the cornstarch wash, use precisely 1/2 cup of water so the mixture achieves the proper thickness.
• Cornstarch: 1-1/2 teaspoons of cornstarch is all you need for both loaves of bread.

Directions

Step 1: Activate the yeast, then form the dough

In a large mixing bowl, ideally from a stand mixer, dissolve the yeast in warm water. Add the sourdough starter, oil, sugar, salt and three cups of flour. Beat these ingredients together until the mixture is smooth, then stir in enough additional flour to form a soft dough.

Step 2: Knead the dough, then let it rise

Turn the dough out onto a floured surface and knead it gently 20 to 30 times—the dough will be slightly sticky. Then, place the dough in a greased bowl, turning it once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled, which will take one to one and a half hours.

Step 3: Roll out then roll up the dough, then allow another rise

Preheat the oven to 400°F, then punch down the dough. Next, turn it out onto a lightly floured surface and divide in half. Roll each dough ball into a roughly 12- by 8-inch rectangle. Roll these up jelly-roll style starting with a long side, and pinch the ends to seal the loaves. Place the rolled loaves seam side down on two greased baking sheets, and tuck the ends under. Cover them with airtight wrap and let them rise until doubled, which will take about 30 minutes.

Step 4: Slash the dough, then brush on the wash

With a sharp knife, make four shallow diagonal slashes across the top of each loaf. Then, in a small saucepan, combine the water and cornstarch and cook and stir these over medium heat until the mixture has thickened. Brush some of the wash over the loaves.

Step 5: Bake the bread

Bake the loaves for 15 minutes, then brush them with the remaining cornstarch wash. Bake again until the loaves have lightly browned, which will take another 5 to 10 minutes. Remove the bread from the pans to wire racks to cool.

Sourdough French Bread Variations

• Skip the sourdough starter: You can follow this exact same recipe, leaving out the sourdough starter to make a traditional French baguette.
• Add some rosemary: If you want to introduce a wonderful herbal flavor to your bread, add about a tablespoon of dried rosemary, at the same time as you add the bulk of the flower to the dough.
• Use an egg wash: Instead of the cornstarch, you can make an egg wash using 1/3 cups of water and a single egg white that you thoroughly mix together.

How to Store Sourdough French Bread

You can store this bread in beeswax wrapping paper, a paper bag or a bread box at room temperature for up to two days, or you can freeze the bread in an airtight wrapping for two to three months.

Sourdough French Bread Tips

How do I keep my sourdough starter alive?