Easy Sourdough French Bread

Create bakery-quality bread at home with this *Easy Sourdough French Bread* recipe, featuring a rustic crust and tender, chewy crumb. Perfect for both beginner and seasoned bakers, this recipe blends simplicity with the sophistication of traditional sourdough techniques. Using just four ingredients—active sourdough starter, warm water, bread flour, and salt—it highlights the natural flavors of fermentation. Key steps such as the autolyse, stretch-and-fold method, and final proofing ensure a beautifully airy texture and complex tangy taste. Baked to perfection in a Dutch oven, this artisan-style loaf boasts a golden, crackly crust that’s irresistible. Ideal for everything from hearty sandwiches to dipping in olive oil, this bread makes a stunning centerpiece for any meal.

Nutriscore Rating: 70/100

Prep Time:480 mins

Cook Time:30 mins

Total Time:510 mins

Servings: 8

Ingredients

• 120 grams Active sourdough starter
• 300 ml Warm water
• 450 grams Bread flour
• 9 grams Salt

Directions

Step 1

In a large mixing bowl, combine the active sourdough starter and warm water. Mix until the starter is completely dissolved.

Step 2

Add the bread flour to the bowl and mix until a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (this step is called autolyse).

Step 3

Sprinkle the salt evenly over the dough. Using your hands, pinch and fold the dough to incorporate the salt. Alternatively, use a stand mixer with a dough hook.

Step 4

Perform a series of stretch-and-folds: Grab one edge of the dough, stretch it upward, and fold it back over the dough. Rotate the bowl and repeat this process 3–4 more times. Repeat this step every 30 minutes for a total of 4 stretch-and-fold sessions. Cover the bowl each time after completing the fold.

Step 5

After the final stretch-and-fold, let the dough bulk ferment at room temperature for 4–6 hours or until it has nearly doubled in size.

Step 6

Transfer the dough onto a lightly floured surface. Gently shape it into a boule (round loaf) or a bâtard (oval loaf) by folding the dough inward to create surface tension.

Step 7

Place the shaped dough into a floured proofing basket (or a bowl lined with a floured kitchen towel). Cover and let it proof at room temperature for 1–2 hours or until it passes the poke test (the dough springs back slowly when poked).

Step 8

Preheat your oven to 250°C (480°F). If using a Dutch oven, place it in the oven to heat up for at least 30 minutes.

Step 9

Once the dough is ready, carefully transfer it onto parchment paper. Optionally, score the top of the dough with a razor blade or sharp knife to create decorative slashes.

Step 10

Carefully place the dough into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.

Step 11

Remove the lid and lower the oven temperature to 220°C (430°F). Continue baking for another 10–15 minutes or until the crust is golden brown and crisp.

Step 12

Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.

Nutrition Facts

Serving size	883.3 grams (883.3g)

Amount per serving	% Daily Value*
Calories	1698

Total Fat 7.30g	9%
Saturated Fat 1.50g	8%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 3550mg	154%
Total Carbohydrate 354.00g	129%
Dietary Fiber 13.30g	48%
Total Sugars 1.40g
Protein 55.20g	110%

Vitamin D 0IU	0%
Calcium 74mg	6%
Iron 20mg	113%
Potassium 474mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.9%

Protein: 13.0%

Carbs: 83.2%