Ingredients
This recipe makes one French loaf, about 10 to 12 slices. Using a kitchen scale is strongly recommended, because weighing ingredients is far more accurate than measuring by cups and gives you consistent results every time.
- 500 g bread flour
- 350 g water, at room temperature
- 100 g active sourdough starter, bubbly and recently fed
- 10 g salt
A Closer Look at Each Ingredient
Bread flour. Bread flour has a higher protein content than all-purpose flour, which means it forms more gluten. Strong gluten traps the gas produced during fermentation, helping the loaf rise well and giving it that satisfying chew.
Water. Room-temperature water keeps fermentation moving at a steady, predictable pace. At 350 g of water for 500 g of flour, this dough has 70% hydration. That is wet enough to produce a soft, open crumb but still easy to handle and shape into a long loaf.
Active sourdough starter. This is the engine of the recipe. Your starter should be bubbly, airy, and rising predictably after feeding. A sluggish starter leads to a dense loaf and a much longer rise, so use it when it is at or near its peak.
Salt. Salt strengthens the dough, controls fermentation, and brings out the flavor of the flour. Do not skip it, and do not add it too early: in this recipe it goes in after the first rest.
Tips for the Best Sourdough French Bread
Before you start, keep these tips in mind. They make the difference between a good loaf and a great one.
- Use an active starter. Your starter should be bubbly, airy, and rising predictably after feeding. This is the single biggest factor in getting a good rise and good flavor.
- Measure the water carefully. The 70% hydration is what creates a soft, chewy crumb while keeping the dough manageable. Weigh your water instead of eyeballing it.
- Allow enough fermentation time. Sourdough rises according to dough temperature and starter strength, so follow the dough’s appearance rather than relying only on the clock.
- Create steam in the oven. Steam helps the loaf expand before the crust sets, giving it a thinner, crispier finish.
- Shape gently. Avoid pressing out all the air when forming the loaf. Keeping some of it helps create a light, open crumb.
- Cool before slicing. Let the bread cool completely so the interior finishes setting and stays soft rather than gummy.
Instructions
The process looks long on paper, but most of the time is hands-off waiting. Active work totals only about 30 minutes. Here is how it all comes together.
Step 1: Mix the Dough
In a large mixing bowl, combine the 350 g of room-temperature water and 100 g of active sourdough starter. Stir until the starter is mostly dispersed in the water.
Add the 500 g of bread flour and mix until no dry flour remains. At this stage the dough may look rough and slightly sticky, which is completely normal. Do not be tempted to add extra flour.
Cover the bowl and let the dough rest for 30 minutes. This resting period, often called an autolyse-style rest, allows the flour to absorb the water and makes the dough easier to develop later.
Step 2: Add the Salt
Sprinkle the 10 g of salt over the dough. Use damp fingers to pinch, fold, and gently squeeze the dough until the salt is evenly incorporated. Wet hands prevent the dough from sticking to you.
Cover and rest for another 15 to 20 minutes. During this time the dough should gradually become smoother and more elastic.
Step 3: Develop the Dough with Stretch and Folds
Over the next 1½ to 2 hours, perform 3 to 4 sets of stretch and folds, spacing them about 30 minutes apart.
To do a stretch and fold, gently lift one side of the dough, stretch it upward without tearing it, and fold it over the center. Rotate the bowl and repeat on all four sides. That is one set.
Cover the dough between each set. With every round, it should become stronger, smoother, and more structured. This technique builds gluten without any kneading, which is why it is so popular with sourdough bakers.
Step 4: Let the Dough Rise (Bulk Fermentation)
After the final set of folds, cover the bowl and let the dough continue fermenting at room temperature. Depending on your kitchen temperature and starter activity, this may take another 2 to 5 hours.
Look for these signs that the dough is ready:
- It has noticeably increased in volume.
- It feels airy and light.
- You can see bubbles along the sides of the bowl.
Avoid waiting for it to double completely if it becomes very loose or overly bubbly. The dough should feel light while still holding its structure. Overfermented dough is hard to shape and can bake into a flat loaf, so it is better to err slightly on the early side than to wait too long.
Step 5: Shape the French Loaf
Lightly flour your work surface and gently turn out the dough. Pat it into a rough rectangle without pressing out too much of the trapped air.
Fold the top third toward the center, then fold the bottom third over it, like folding a letter. Starting from one end, roll the dough into a log, gently sealing the seam as you go.
Roll the loaf lightly with your hands to create an even shape with tapered ends. Aim for a long, narrow French-style loaf that fits comfortably on your baking tray.
Place it seam-side down on parchment paper or a lightly floured couche. Cover loosely to prevent the surface from drying out.
Step 6: Proof the Loaf
Let the shaped loaf proof at room temperature for approximately 1 to 2 hours, depending on the dough’s activity and the warmth of your kitchen.
The loaf should look slightly puffier and feel airy when gently pressed. Try the poke test: a light indentation should slowly spring back rather than disappearing immediately.
For a more developed sourdough flavor, you can instead refrigerate the shaped loaf for 8 to 12 hours, then bake it directly from the refrigerator if it is adequately proofed. This cold proof also makes the loaf easier to score, and it fits nicely into a busy schedule: shape in the evening and bake the next morning.
Step 7: Preheat the Oven
Preheat your oven to 230°C (450°F). Place a sturdy metal tray or baking stone inside while the oven heats so the bread receives strong initial heat.
If your oven setup allows safe steam baking, prepare a separate metal tray for hot water. Do not pour water onto a glass dish or directly onto an oven’s heating elements, as this can cause glass to shatter or damage the oven.
Step 8: Score and Bake the Bread
Carefully transfer the loaf, still on its parchment if needed, onto the hot baking surface. Using a sharp bread lame or razor, make one long, shallow slash along the top of the loaf. Scoring gives the bread a controlled place to expand and creates that classic French bread look.
Introduce steam using your oven’s safe steam method, then bake for 15 minutes at 230°C (450°F).
Carefully remove the steam tray if used, lower the temperature to 210°C (410°F), and continue baking for another 15 to 20 minutes, until the crust is golden brown and crisp.
To check for doneness, tap the bottom of the loaf. It should sound hollow. If you have a thermometer, the center should reach approximately 96 to 99°C (205 to 210°F).
Step 9: Cool Before Slicing
Transfer the finished bread to a wire rack and let it cool for at least 1 hour before slicing. This is the hardest step, since the smell of fresh bread is tempting, but it matters. As it cools, the crust becomes crisp and the soft interior finishes setting. Slice with a serrated bread knife and enjoy the contrast between the golden crust and chewy center.