Sourdough French Bread

  •  
  •  
  • 80
  •  
  •  
Print Friendly, PDF & Email

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

5 from 7 votes
Sourdough French Bread
Read More of My Articles  7 Frugal Quinoa Meals Anyone Can Make
Sourdough French Bread
Prep Time
10 mins
Cook Time
20 mins
Rising Time
12 hrs
Total Time
12 hrs 30 mins
 
Course: Bread
Cuisine: American
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
  1. 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
  1. ***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.

Read More of My Articles  Quick And Easy Muffins Made From Scratch

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

23 thoughts on “Sourdough French Bread

  • May 18, 2021 at 7:00 am
    Permalink

    5 stars
    This looks so fun and easy to make. Thanks for the step by step instructions. I’m going to make it this weekend.

    Reply
    • May 18, 2021 at 7:38 am
      Permalink

      Hi Alli, thank you for your kind words! I hope your family loves it as much as my family does! Linda

      Reply
  • May 18, 2021 at 7:25 am
    Permalink

    5 stars
    How delightful! Another sourdough recipe! I love making bread….I bake all my own bread now! Thanks to you!

    Reply
    • May 18, 2021 at 7:40 am
      Permalink

      Hi Judy, oh my gosh, you just made my day! Thank you so much for your kind words! Hugs from Southern Utah, Linda

      Reply
  • May 18, 2021 at 8:08 am
    Permalink

    Hi Linda,
    Hugs right back from the Blue Ridge of Virginia! I bake your Whole Wheat & your Sourdough weekly, so nourishing & beautiful! The bread produced with the flour from my new grain mill is exceptional. Thank You for teaching!! Judy

    Reply
    • May 18, 2021 at 9:28 am
      Permalink

      Hi Judy, you are such a good friend, thank you! What grain mill did you buy? I LOVE hearing this! We can save so much money making our own bread and it fills the belly! Linda

      Reply
      • May 18, 2021 at 10:02 am
        Permalink

        Hi Linda,
        I bought a Mockmill. It attaches to my kitchenaid mixer. This little gem is a workhorse. I have ground many types of ancient grains, rye, & wheat. I even make cracked grain cereal. More fun than a girl should be allowed to have!

        Reply
        • May 18, 2021 at 10:06 am
          Permalink

          Hi Judy!! SQUEAL! How exciting you can attach it to your Kitchen Aid! I love it! I have heard about this one but have never tried one! Linda

          Reply
        • May 18, 2021 at 10:07 am
          Permalink

          Judy, P.S. I have so much fun in the kitchen! Isn’t it awesome we love to cook and bake from scratch! Linda

          Reply
  • May 18, 2021 at 8:26 am
    Permalink

    5 stars
    Thank you for sharing this recipe! I have a great sourdough start that is over 150 years old from the Yukon gold rush and I’m always looking for new recipes. I also have bread forms so this recipe will be a great chance to finally try them out. We love sourdough! Looking forward to more of your sourdough recipes!

    Reply
    • May 18, 2021 at 10:04 am
      Permalink

      Hi Kay, I wish more people would try making a sourdough starter! Yours would be a treasure for sure! There are so many things you can make with it! The pizza is awesome! Linda

      Reply
  • May 18, 2021 at 8:46 am
    Permalink

    5 stars
    This looks amazing! I am definitely going to try this recipe!❤️

    Where did you buy that pan?! I need one!!

    Reply
    • May 18, 2021 at 10:03 am
      Permalink

      Hi Camille, I have a link for the pan in my post. The one I have I purchased when I taught a kitchen store! Linda

      Reply
  • May 18, 2021 at 11:37 am
    Permalink

    5 stars
    Linda, I love french bread! Yum. Have you ever used a fabric bread bag? I found the instructions on line, but don’t know how it’ll work.

    Reply
    • May 18, 2021 at 2:03 pm
      Permalink

      Hi Deborah, thank you for the 5 stars! This is so easy to make!! I have not tried the fabric bread bags, because I buy like 2000-3000 bread bags at a time. I also purchase the bag ties. I should be more “green” but my plastic bags work. Let me know if you like them if you choose to buy them. Linda

      Reply
      • May 18, 2021 at 2:06 pm
        Permalink

        I did make a cotton fabric one. It worked for my homemade bread. The bread doesn’t last too long. Hubby eats it up almost as fast as I can make it. LOL

        Reply
  • May 19, 2021 at 9:44 pm
    Permalink

    Hi Linda,
    It is such a joy to be connected to like-minded people! We have been all about preparedness for many years and our family has lived that lifestyle since well before I was born (I’m 74). It’s a mindset. Thank you for your love of teaching and your willingness to share your knowledge with young folks who are new to the idea. Blessings on thee and thine.

    Reply
    • May 20, 2021 at 7:14 am
      Permalink

      Hi Ceceila, I’m 71, so yes it is awesome to be connected to like-minded people. Thank you for your kind words, it’s people like you who keep me going. I have been truly blessed with the people in our group who comment. It really is a blessing to learn new things from others. Thanks again, Linda

      Reply
  • November 17, 2021 at 2:05 pm
    Permalink

    5 stars
    Love this recipe. I love to make homemade bread. While my house is in disarray as my husband makes repairs (I hope he gets the living/dining room done before thanksgiving.). I can’t do much but use frozen dough to make the rolls this year

    Reply
    • November 17, 2021 at 4:10 pm
      Permalink

      Hi Jackie, thank you for the 5 stars, my sweet friend! Some years frozen dough has to work! Add some good butter and jam we’re good to go! I wish I lived closer I would deliver some while you remodel!! Fingers crossed it gets done before Thanksgiving!! Linda

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating