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Easy Sourdough French Bread

Create a delightful loaf of Easy Sourdough French Bread that boasts a crisp crust and soft, fluffy interior. Perfect for family gatherings or snacking with spreads.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Bread, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups all-purpose flour Use unbleached flour for best results.
  • 1 cup sourdough starter Ensure your starter is active and bubbly.
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup water Use warm water to combine ingredients.

Method
 

Preparation
  1. In a large bowl, combine 3 cups of all-purpose flour, 1 cup of your bubbly sourdough starter, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 cup of warm water. Stir until a shaggy dough forms.
  2. Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
  3. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 2-3 hours or until it has doubled in size.
  4. Once it has risen, gently punch the dough down and turn it out onto a floured surface. Shape it into a round loaf or an oblong shape, depending on your preference.
  5. Transfer the shaped dough onto a lined baking sheet and cover it again. Let it rise for another hour.
  6. While the dough is rising, preheat your oven to 450°F (232°C).
  7. After the second rise, slash the top of the dough with a sharp knife to allow for expansion, then place it in the oven. Bake for 25-30 minutes or until the crust is deep golden and the loaf sounds hollow when tapped on the bottom.
  8. Remove the bread from the oven and let it cool on a wire rack before slicing.

Notes

For best results, ensure your sourdough starter is fed a day or two before. You can personalize your loaf with herbs or spices, and avoid overbaking by keeping an eye on it as it bakes. Store it at room temperature wrapped lightly or sliced and frozen for longer storage.