Homemade Sourdough French Bread
Few things compare to the comforting aroma of freshly baked bread filling your home. Homemade Sourdough French Bread delivers that experience in the most satisfying way—crisp on the outside, soft and chewy on the inside. This is the kind of bread that elevates every meal, whether you’re spreading it with butter, pairing it with soup, or crafting a gourmet sandwich.
Sourdough bread has a rich history spanning thousands of years, making it one of the oldest forms of leavened bread. This recipe combines tradition with simplicity, giving you bakery-quality results right from your own oven. The best part? It’s incredibly beginner-friendly—perfect for cozy dinners, family gatherings, or weekend baking sessions.
If you’ve enjoyed classics like no-knead bread, you’ll fall in love with the slightly tangy flavor and perfectly golden crust of this sourdough French loaf. So, grab your apron and prepare to impress your loved ones with a bread that’s sure to steal the show!
What Is Homemade Sourdough French Bread?
The name might sound fancy, but Homemade Sourdough French Bread is easier to make than you think! The “sourdough” element comes from a natural fermentation process that gives the bread its distinctive tang and chewy texture. As for the “French” part—it’s inspired by the artisanal methods that make French bread famous around the world for its elegant crust and airy crumb.
Don’t be intimidated by the term sourdough starter—this is simply a living culture of flour and water that helps your dough rise naturally without commercial yeast. Once you master it, you’ll never want to go back to store-bought bread.
As the saying goes, “The way to a person’s heart is through their stomach.” With this bread, one bite will make anyone fall in love with your baking skills!
Why You’ll Love This Homemade Sourdough French Bread
There are so many reasons this bread deserves a spot in your kitchen:
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Incredible Flavor: The unique sourdough tang and crunchy crust make each bite irresistibly satisfying.
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Cost-Effective & Fresh: Skip the expensive bakery loaves and enjoy homemade freshness for a fraction of the price.
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Versatile Uses: Enjoy it toasted for breakfast, as the base for gourmet sandwiches, or with olive oil and balsamic vinegar for an elegant appetizer.
If you’ve tried Homemade Focaccia before, this sourdough loaf will be your next favorite!
How to Make Homemade Sourdough French Bread
Quick Overview
This simple, rustic bread requires only a few pantry staples and a bit of patience for the dough to rise. In about 3–4 hours—most of which is hands-off time—you’ll have a golden, crusty loaf worthy of any bakery window.
Key Ingredients
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500g Bread Flour (plus extra for dusting)
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350g Water (room temperature)
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100g Active Sourdough Starter (bubbly and fresh)
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10g Salt
Step-by-Step Instructions
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Combine Ingredients: Mix flour and salt in a large bowl. Add the water and sourdough starter, stirring until no dry flour remains.
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Rest (Autolyse): Cover and let sit for 30–60 minutes to allow gluten to form naturally.
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Knead: Knead the dough for 5–10 minutes until smooth and elastic.
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First Rise: Place the dough in a lightly greased bowl, cover, and let rise for about 2 hours or until doubled in size.
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Shape: Turn the dough onto a floured surface and shape it into a round or oval loaf (a batard).
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Second Rise: Place in a proofing basket or lined bowl, cover, and let rise again for 1–2 hours.
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Preheat Oven: 30 minutes before baking, preheat to 450°F (232°C) and place a baking stone or sheet inside.
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Score & Bake: Transfer the dough to parchment paper, score the top with a sharp knife, and bake for 25–30 minutes until deep golden brown.
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Cool: Let the loaf cool completely on a wire rack before slicing.
Serving Suggestions
This bread pairs beautifully with nearly any meal:
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Serve it with hearty soups or stews.
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Enjoy it as a base for bruschetta topped with tomatoes and basil.
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Pair it with smoked salmon, olive oil, or soft cheeses for an elegant appetizer.
Whether it’s breakfast, dinner, or snack time, this bread always fits the occasion!
Top Tips for Perfecting Your Loaf
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Keep Your Starter Active: A lively, bubbly starter ensures a strong rise and deep flavor.
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Be Patient: Proper fermentation develops both texture and taste—don’t rush the process!
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Use a Baking Stone or Cast Iron: For a crisp crust, bake on a preheated surface.
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Create Steam: Place a pan of water in the oven during baking for that signature French-style crust.
Storage & Reheating
Store your sourdough French bread at room temperature wrapped in a clean kitchen towel or paper bag for up to 3 days.
For longer storage, slice and freeze it in an airtight freezer bag. When ready to enjoy, toast individual slices or reheat the entire loaf wrapped in foil at 350°F (175°C) for about 10–15 minutes.
With its perfect balance of crusty exterior and soft, tangy interior, Homemade Sourdough French Bread is more than just bread—it’s a timeless experience. So preheat your oven and fill your kitchen with the irresistible scent of freshly baked perfection.
Sourdough French Bread
Ingredients
Method
- In a large mixing bowl, combine 500g of bread flour with 10g of salt. Add 350g of water and 100g of your bubbly sourdough starter. Mix until no dry flour remains.
- Let the dough rest for about 30 minutes to an hour. This allows the flour to absorb the water and begin gluten development.
- After resting, knead the dough for about 5-10 minutes until it’s elastic and smooth.
- Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise at room temperature for about 2 hours, or until it doubles in size.
- Once risen, gently deflate the dough and turn it out onto a lightly floured surface. Shape it into a round loaf or an elongated batard.
- Place the shaped loaf into a proofing basket or bowl lined with kitchen cloth. Cover and let it rise again for about 1-2 hours at room temperature.
- About 30 minutes before baking, preheat your oven to 450°F (232°C) and place a baking stone or baking sheet inside to heat up.
- Carefully turn the loaf onto a piece of parchment paper, score the top with a sharp knife, and transfer it onto the hot baking stone or sheet.
- Bake for 25-30 minutes or until golden brown.
- Once baked, remove the bread from the oven and let it cool on a wire rack before slicing.
