Sourdough French Bread Recipe | Start-to-Finish

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: store-bought starter

Whole wheat starter adds nutrients while store-bought is convenient.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content while bread flour can be more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy while margarine is often cheaper.

Add 300 g of water to a mixing bowl.

Add 14 g of honey to the water.

Add 14 g of olive oil to the mixture.

Add 10 g of salt to the bowl.

Add 50 g of milk to the mixture.

Add 100 g of active sourdough starter to the bowl.

Stir everything together to dissolve the starter and salt into the liquid.

Add 50 g of whole wheat flour to the mixture.

Add 400 g of white bread flour to the bowl.

Stir the flour into the liquid to form a dough, mixing for about 1 to 2 minutes until a shaggy dough forms.

Cover the dough and let it rest for 30 minutes at room temperature.

After 30 minutes, perform the first stretch and fold: take an edge of the dough, stretch it up, and fold it over the top. Repeat this about 12 to 16 times.

Cover the dough and let it rest for another 30 minutes.

Perform the second stretch and fold, noting that the dough should feel smoother this time.

Cover and let it rest for another 30 minutes.

Perform the final stretch and fold, noticing that the dough is even smoother and more developed.

Flip the dough over so the smooth side is facing up, cover it, and let it rise for about 4 to 8 hours at room temperature.

After 4 and 1/2 hours, check that the dough has risen to about double in size and is puffy to the touch.

Sprinkle flour onto your counter and flip out the dough so the smooth side is against the flour.

Press out the dough into a large rectangular shape.

Split the dough down the middle with a bench scraper.

Stretch each piece of dough into its own rectangle.

Roll each piece into a tight cylinder with the seam on one end, pinching closed if necessary.

Prepare for the second rise by placing the two dough pieces seam side down on a parchment-lined sheet pan.

Sprinkle the tops with bread flour and cover with a kitchen towel, letting them proof for 2 to 3 hours at room temperature.

Preheat the oven to 450°F 30 minutes before baking and place a metal cake pan in the bottom rack.

After 2 hours of proofing, score the tops of the dough with five diagonal slashes.

Slide the sheet pan into the middle rack of the oven.

Pour about 1 cup of boiling water into the metal pan on the bottom rack to create steam.

Bake with steam for 15 minutes at 450°F.

Check on the bread; if it looks pale, remove the steam tray and continue baking for another 10 to 15 minutes until the desired color is achieved.

Remove the bread from the oven and place it on a wire rack to cool for 20 to 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens