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If you’re looking for a soft sourdough French bread that’s perfect for garlic bread, subs, or just enjoying with butter, this is the recipe for you! This time-stamped, same-day sourdough recipe is simple, beginner-friendly, delivering light, fluffy loaf with great flavor!
Ingredients:
- 100g active sourdough starter (Make sure it’s bubbly and ready to go!)
- 350g warm filtered water (Increase to 375g for higher hydration if you’re comfortable working with a wetter dough.)
- 25g oil (Avocado or olive oil both work well.)
- 475g unbleached bread flour
- 25g dark rye flour (optional—if you don’t have rye flour, just use 500g unbleached bread flour)
- 10g salt
Step-by-Step Instructions:
Step 1: Mix Your Dough (7 AM)
In a large mixing bowl, combine 100g active sourdough starter, 350g warm filtered water, and 25g oil. Stir until the mixture is milky. Add 475g unbleached bread flour, 25g dark rye flour (if using), and 10g salt, mixing until you have a shaggy dough. Cover the bowl and let it rest for 1 hour.
✅ Need an Established Sourdough Starter?: Get my best selling starter here!
Step 2: Strengthen the Dough (8 AM – 9:30 AM)
Perform 4 rounds of coil folds or stretch & folds, spacing them 30 minutes apart. This helps develop the gluten structure, leading to a soft yet strong dough.
🔹 How to do a coil fold: Gently lift the middle of the dough with both (wet) hands and let the ends naturally fold under. Rotate the bowl and repeat on all sides. This technique helps strengthen the dough while maintaining its airiness.
Step 3: Bulk Ferment (10 AM – 3 PM)
Let your dough rest in a warm spot until it’s just about doubled in size, bubbly, and airy. Bulk fermentation time varies depending on the temperature of your dough. Use this as a guideline—time starts when you mix your dough in Step 1:
- 80°F → ~5-6 hours
- 75°F → ~7-8 hours
- 70°F → ~12 hours
- 65°F → ~16 hours
🔹 Pro Tip: If you’re doing a same-day recipe, it’s important to keep your dough on the warmer side to speed up bulk fermentation!
✅ Recommended tool: Digital Thermometer
Step 4: Shape the Loaves (3 PM – 3:30 PM)
Sprinkle flour on your work surface and shape your dough into French bread loaves (watch this video tutorial for guidance). I do a pre-shape and final shape with 15-30 minute rest in between. Place the shaped dough onto a parchment-lined cookie sheet.
Step 5: Proof the Dough (3:30 PM – 5:30 PM)
Let your loaves proof in a warm spot for about 2 hours, or until they’ve puffed up nicely.
🔹 Pro Tip: You can proof your dough in a slightly warm oven (turned off) to speed up the process.
Step 6: Score & Bake (5:30 PM – 6 PM)
- Preheat your oven to 450°F.
- Lightly spray the tops of your loaves with water to create steam.
- Use a bread lame or sharp knife to make 3 to 4 diagonal scores across each loaf.
- Bake at 450°F for 25-27 minutes, or until the internal temperature reaches 205°F.
✅ Recommended tool: Bread Lame
Step 7: Cool & Enjoy!
Let your loaves cool completely before slicing to ensure the best texture. These soft sourdough loaves are perfect for subs, garlic bread, or simply slathering with butter. 😍
🔹 Want to prep ahead? This is a same-day recipe, but you can also bulk ferment overnight and shape, proof, and bake in the morning!
More Sourdough Recipes You’ll Love:
- Overnight Sourdough Focaccia
- Hot Honey, Cheddar, and Jalapeno Soft Sandwich Bread
- The Easiest Beginner Sourdough Recipe Step by Step
Did You Try This Recipe?
Tag me on Instagram @MuscleMommaSourdough so I can see your beautiful loaves! Happy baking!
Easy Soft Sourdough French Bread
Equipment
- 1 Medium/Large bowl
- 1 Large baking sheet
- 1 sheet of parchment paper
- 1 Spray Bottle
Ingredients
- 100 g active sourdough starter
- 350 g warm filtered water also works higher hydration 375 g if you’re comfortable with that
- 25 g oil avocado or olive
- 475 g unbleached bread flour
- 25 g dark rye flour You can use all 500g bread flour if you don't have Rye flour
- 10 g Sea salt
Instructions
- 7am- In a large bowl, mix the 100g active starter, 350g warm water, and 25g oil until you get a milky consistency. Then add the 500g flour and 10g salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour.
- 8am- Perform 4 rounds of coil or stretch and folds, spaced 30 minutes apart.
- 10am-3pm- Allow the dough to bulk ferment on the counter until it’s bubbly and airy (BF time depends on dough temperature- time frame is approximate). I like to this use as a guideline- dough temperature vs. time chart. Time starts when you mixed your dough in step 1. 80°F → ~5-6 hours 75°F → ~7-8 hours70°F → ~12 hours65°F → ~16 hoursIf you're doing a same day recipe, its important to keep your dough on the warmer side to speed up the bulk fermentation!
- 3pm-3:30pm- Shape the dough like shown in this video and place onto a parchment lined cookie sheet.
- 3:30-5:30pm- Let dough proof in a warm spot (like a warm oven) for about two hours or until it has puffed up nicely.
- 5:30pm- Preheat your oven to 450°F, spray the tops of your loaves with water and score 3 to 4 scores diagonally down the loaf.
- 5:40pm-Bake at 450° for 25 to 27 minutes or until internal temperature is 205°F.
- Let the loaves cool completely before slicing.
