Sourdough French Bread
Soft on the inside, lightly crisp on the outside, and perfect for sandwiches or dipping. This naturally fermented sourdough French bread has a subtle sweetness and classic bakery-style texture. An optional Italian herbs & cheese topping takes it to the next level.
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Servings: 20 slices (10 per loaf)
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.
Nutrition
Serving: 1slice | Calories: 119kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 219mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 0.3mg
Calories: 119kcal
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