Easy Soft Sourdough French Bread
Servings: 2 Loaves
This recipe creates soft, fluffy, French style loaves perfect for subs and garlic bread. A simple same-day method with clear steps ensures success for beginners and experienced bakers alike!
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Equipment
- 1 Medium/Large bowl
- 1 Large baking sheet
- 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.
Notes
*This is a same day recipe, but you can also make your dough overnight and shape, proof, & bake in the morning if that is easier for you!*
