Sourdough French Bread (Overnight Recipe!)
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This sourdough French bread recipe has got to be the *best* and softest French bread I’ve ever had! And if you’re a fan of Italian Herbs & Cheese Bread from Subway, then you’ll love this dupe! This recipe is naturally fermented (no yeast here!) and packed with gut-healthy sourdough.
My kiddos love Jimmy John’s and Subway, but even better is when we have some homemade French bread to make sub sandwiches ourselves! This sourdough French bread recipe is just *perfect* for not only subs, but for garlic bread or as a sliced with bread dipping oil.
Looking for more sourdough recipes? Check these out!
- sourdough pizza crust
- sourdough raspberry white chocolate cookies
- sourdough brioche cinnamon rolls
- sourdough sandwich bread
Step-By-Step Instructions
Add all dough ingredients to the bowl of a stand mixer fitted with a dough hook. Knead for 10 minutes until smooth and elastic.
Transfer dough to a greased bowl, cover, and ferment at room temperature for 8–12 hours, or until doubled.
Divide dough into 2 equal pieces, preshape into round dough balls, and rest 15–30 minutes, covered.
Roll each ball into a rectangle, then roll tightly lengthwise, sealing the seam.
Place loaves seam-side down on a parchment-lined baking sheet.
Cover and proof for 2 hours, or until doubled. Preheat oven to 375°F.
Brush loaves with egg wash, score diagonally, and add Italian seasoning + Parmesan if desired. Bake 20–25 minutes, until golden and internal temp reaches 205°F.
Helpful Hints for the BEST Sourdough French Bread
Use an active, bubbly starter:
Your starter should be at or just past peak for the best rise and flavor. A sluggish starter will lead to dense bread.
For a crispier crust: Throw a few ice cubes on the baking sheet to add extra steam and a crispy outer crust
Don’t rush the bulk ferment:
The dough should double in size, look airy, and feel slightly domed. Time matters less than visual cues.
Lightly flour—don’t overdo it:
Too much flour during shaping can prevent the dough from sealing properly. Use just enough to keep it from sticking.
Seal the seam tightly:
Pinch the seam closed firmly when shaping to help the loaves hold their structure and rise evenly in the oven.
Proof until puffy, not stiff:
Properly proofed loaves will look noticeably swollen and feel soft when gently pressed.
Score with confidence:
Use a sharp knife or bread lame and make quick, decisive slashes so the bread can expand evenly while baking.
Check internal temperature:
For doneness, the bread should reach 205°F internally. This ensures a fully baked, soft interior.
Let it cool before slicing:
Cooling for at least 30 minutes helps set the crumb and prevents a gummy texture.
Equipment
- Stand mixer fitted with a dough hook
- Large mixing bowl (for bulk fermentation)
- Measuring cups and spoons or kitchen scale
- Bench scraper or sharp knife (for dividing dough)
- Rolling pin (for shaping)
- Parchment paper
- Baking sheet
- Plastic wrap or clean kitchen towel
- Bread lame or sharp knife (for scoring)
- Pastry brush (for egg wash)
- Instant-read thermometer (optional, but helpful)
Storage
Room Temperature:
Store completely cooled sourdough French bread in a bread bag or loosely wrapped in parchment at room temperature for 2–3 days.
Refrigerator:
Refrigeration is not recommended, as it dries out the bread and causes it to stale faster.
Freezer:
For longer storage, wrap the fully cooled loaf (whole or sliced) tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months.
To Reheat:
Thaw at room temperature. For a crisp crust, warm the loaf in a 350°F oven for 8–10 minutes before serving.
Sourdough French Bread
Ingredients
- 125 g active sourdough starter bubbly and at peak, 1/2 cup
- 325 g water 1 1/3 cups
- 25 g extra virgin olive oil 2 tablespoons
- 20 g honey 1 tablespoon + 1 teaspoon
- 500 g bread flour 4 cups
- 10 g salt 2 teaspoons
- 1 large egg beaten for egg wash
Italian Herbs & Cheese Topping (Optional)
- 1-2 teaspoons Italian seasoning
- ¼ cup shredded Parmesan cheese
Instructions
Mix the dough
- Add the sourdough starter, water, olive oil, honey, bread flour, and salt to the bowl of a stand mixer fitted with a dough hook. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Bulk fermentation
- Lightly grease a large bowl and transfer the dough into it. Cover with a lid or plastic wrap and allow the dough to ferment at room temperature for 8–12 hours, or until doubled in size and visibly airy.
Divide and preshape
- Turn the dough out onto a lightly floured surface. Divide into two equal portions. Gently preshape each piece into a round dough ball, cover, and let rest for 15–30 minutes. This relaxes the gluten and makes shaping easier.
Shape the loaves
- Working with one dough ball at a time, gently roll it into a rectangle. Starting from the long edge, roll the dough tightly into a log, pinching the seam closed to seal. Repeat with the second loaf.
Final proof
- Place the shaped loaves seam-side down onto a parchment-lined baking sheet. Cover loosely and proof at room temperature for about 2 hours, or until noticeably puffy and nearly doubled.
Preheat the oven
- Preheat your oven to 375°F (190°C).
Finish and score
- Brush the tops of the loaves with the beaten egg wash. Using a sharp knife or bread lame, score diagonal slashes across each loaf. If using the optional topping, sprinkle Italian seasoning and shredded Parmesan evenly over the tops.
Bake
- Bake for 20–25 minutes, or until the loaves are deeply golden and the internal temperature reaches 205°F (96°C). If you're looking for a crispier crust, throw a couple ice cubes onto the baking sheet to add steam.
Cool and serve
- Transfer the bread to a wire rack and allow it to cool for at least 30 minutes before slicing for the best texture.
If you’re anything like my family, you’re going to LOVE this naturally fermented sourdough French bread recipe! Adding the Italian seasoning and shredded parmesan cheese is my favorite add-on. Let me know if you try it!