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If you’ve ever had that soft, fluffy French bread from a local grocery store, you know exactly the kind I’m talking about. It was a staple in our house when I was a teenager growing up in the San Francisco Bay Area – and one of my favorite breads of all time. Since moving away, I haven’t been able to find anything quite like it… so I made my own. And honestly? I think this Soft Sourdough French Bread is even better.
Made with 100% sourdough starter and no commercial yeast, this loaf is soft, tender, and incredibly flavorful. Just five basic ingredients plus your starter come together to create a light, airy interior with a crust that softens as it cools. It’s simple, delicious, and perfect for your dinner table – if it makes it that far!
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Why You’ll Love Sourdough French Bread
- Soft & Airy – You will love how soft this bread is. It’s not crispy like a Sourdough Baguette. This is American-style French bread that you would pick up at the local grocery store – but better.
- Versatile – This bread is perfect to tear off a piece and enjoy by itself, or slice for lunch or dinner. Get ready – it’s about to be a most-requested recipe in your house! And if you love this loaf, try these Sourdough Dinner Rolls too!
- 100% Sourdough – You’ll love how this French bread is made with 100% sourdough levain. And for a faster sourdough bake, try my recipe for Sourdough Discard Soft French Bread.
New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
Important Ingredients
- Sourdough Starter – This recipe uses ripe, bubbly, active sourdough starter to make a levain before mixing the dough. If you prefer to forgo the levain and use a ripe, bubbly and active sourdough starter, you can substitute that for the levain in the recipe.
- Honey – Honey enhances the flavors of the dough. It does not make this bread taste sweet.
- Coconut Oil – Coconut oil is my favorite oil for very soft bread. I don’t find a coconut-forward flavor in this bread, but if you are sensitive to it, you may notice it. Substitute for avocado oil or any neutral-flavored oil (even melted butter works) if desired.
See the recipe card for full information on ingredients and quantities
Substitutions
- Bread Flour: If you don’t have bread flour, you can add 20 grams vital wheat gluten to 855 grams all-purpose flour. This increases the protein content of the bread and gives your bread a better rise and chewier crust.
- Whole Wheat Flour: Substitute up to half of the bread flour in this recipe with a hard whole wheat flour if desired for more flavor.
- Inclusions: I think this bread would be perfect for adding parmesan cheese, dried herbs or even making it sweet with cinnamon chips or dried raisins. I would add them in right after kneading the dough or during shaping.
Sourdough Baker’s Timeline
A sample baking schedule helps me when baking with sourdough. Sourdough takes much longer to rise than commercial yeast bread. This schedule helps me plan my bake.
Note: Temperature plays a huge role in sourdough baking. A consistent dough temperature helps you better predict fermentation and get reliable results. If your dough is too cold, it will rise slowly. Too warm, and it can overproof quickly. This schedule assumes the dough temperature is 78-80°F throughout the process.
| Day 1 | |
| 8:00 PM-8:00 AM | Mix Levain. Cover and ferment at 78ºF about 10- 12 hours until doubled, bubbly and ripe. |
| Day 2 | |
| 8:00 AM | Knead dough |
| 8:15 AM – 12:15 PM | Bulk Fermentation |
| 12:15 PM – 12:30 PM | Divide and shape |
| 12:30 PM – 4:30 PM | Proof in a warm 78-80ºF place |
| 4:30 PM – 5:00 PM | Bake: Don’t bake the bread unless it is airy and doubled in size. If it doesn’t look that way, give it longer and a warmer place to rise. |
How do you keep a consistent sourdough temperature? I aim for 78–80°F and use a bread proofer or dough mat to stay in that range. You can also use the oven with the light on, set your dough on a warm appliance, or place it in a cooler with a warm jar of water.
How to Make Sourdough French Bread
Mixing the Levain
Step 1: Mix Levain. Combine ripe sourdough starter with flour and water (Image 1). Cover and let rise overnight (for about 12 hours) until peaked, active, and bubbly (Image 2).
Do you have to use a levain in this recipe? No. I prefer it, but if you have a well-maintained and frequently refreshed sourdough starter, you can substitute it in place of the levain in the recipe. You can also change the feeding ratio of your starter/levain to make it ready when you need it.
Mixing the Dough
Step 2: Mix Dough. To the bowl of a stand mixer with a dough hook, add the ripe levain, honey, warm water, oil, salt, and most of the bread flour (Images 3 & 4). Mix for about 10 minutes, adding in the rest of the flour until the dough feels tacky (not overly sticky) and strong (Images 5 & 6). This step is especially important if you are using the cup measurements instead of the weight measurements.
Remove the dough to a bowl or container. Cover with a plastic shower cap (the best tip!) or a kitchen towel and place in a warm place (78-80ºF) to rise (bulk ferment).
No mixer? If you don’t have a stand mixer you can knead this dough by hand for 10-12 minutes in a mixing bowl or on the counter until smooth and cohesive.
Bulk Fermentation or First Rise
Step 3: Bulk Fermentation. Set the dough in a warm (78-80ºF) place to rise for a total bulk fermentation time of about 4 hours (Image 7). You are looking for the dough to become aerated and rise about 30-40% before shaping.
Want to bake the next day? After bulk fermentation, refrigerate the dough overnight, then shape and let it rise again before baking. The second rise may take longer as the dough comes to temp.
Shaping the Dough
Step 4: Shape Dough. After the dough has risen about 30-40%, dump the dough out onto a countertop (I don’t add extra flour but if it helps you can use a lightly floured surface for shaping). Use a bench knife to cut the dough into 2 or 3 equal sections (Image 8).
Pat one piece of dough into a rectangle, about 8 by 12 inches (Image 9). Starting on the side closest to you, roll the dough up tightly, cinnamon-roll style. Pinch the seam of the dough closed together, rounding the edges up and pinching the dough closed (Images 10-13). Flip the dough over and place it on a parchment-lined baking sheet. Repeat with the pieces of dough.
Proofing the Sourdough French Bread
Step 5: Proof Dough. Cover the dough with plastic wrap or a baking sheet cover and let it rise in a warm, 78-80ºF place (Image 14). I use a dough mat, or put the rising dough in the oven with the light on – checking on it frequently so it doesn’t get too hot. Do not turn the oven on! At this temperature the dough will take about 3-4 hours to puff up and double in size (Image 15). Remember, the time is a suggestion. The dough is really what tells you if it’s time to bake.
Baking the Sourdough French Bread
Step 6: Bake. Preheat the oven to 375ºF. Whisk together a simple egg wash and brush it over the loaves (Image 16). Use a sharp knife or a bread lame to score the dough by making quick slashes on the risen loaves (Image 17). Bake at 375ºF for about 30-35 minutes until the loaves reach an internal temperature of 190-195ºF. Top the fresh bread with melted butter and remove to a cooling rack after about 5-10 minutes to cool completely. Slice and enjoy!
How to Store Leftovers
This bread keeps well at room temperature for about 24 hours. After 24 hours freeze the loaves or slice the bread and freeze the slices in a ziplock or bread bag. Bread can stay good for 2-3 months in the freezer before toasting or defrosting to enjoy.
Amy’s Recipe Tip
I love keeping a few of these loaves on hand in the freezer for a quick side with dinner and my kids even love them for mini sandwiches. This makes the most delicious garlic bread and we love pulling apart pieces of the loaf for an easy lunch in the park paired with a cheese board, fruit and cold cuts. It’s also delicious warm with butter. Such a versatile bake!
Frequently Asked Questions
Yes! You can make these into smaller sandwich or “hoagie” rolls. Cut the dough into 8-12 pieces, depending on the size of the roll you want. Follow the recipe and bake for about 25 minutes or until the internal temperature is 190-195ºF. You may also be interested in the Hoagie roll recipe in my cookbook – The Beginner’s Guide to Sourdough (it’s my favorite!).
Check to make sure you are using ripe, bubbly sourdough starter. If your starter is active and bubbly, you may need to keep your dough warmer – read all about how temperature affects sourdough here and give your dough longer to ferment before baking. Make sure the dough is almost doubled in size, fluffy and airy before baking.
Yes! If you’re short on time but still want that soft, classic loaf, try my Sourdough Discard French Bread version. It uses sourdough discard for flavor and moisture but relies on instant yeast for the rise, so you can have fresh bread on the table in just a few hours. It’s a great way to use up extra discard without the long fermentation time.
Popular Sourdough Bread Recipes
If you tried this Soft Sourdough French Bread or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough French Bread
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Equipment
- baking sheet cover optional
Ingredients
Levain: 10-12 hours before mixing dough (overnight)
- 15 grams sourdough starter, about 1 Tablespoon
- 150 grams all-purpose or bread flour, heaping 1 cup
- 150 grams water, scant 2/3 cup
Sourdough French Bread Dough
- 300 grams ripe levain, about 1 1/4 cups
- 380 grams water, about 1 1/2 cups plus 2 Tablespoons
- 40 grams honey, about 2 Tablespoons
- 24 grams salt, about 4 teaspoons
- 70 grams avocado or liquid coconut oil, about 1/3 cup, or any neutral flavored oil
- 875 grams bread flour, see recipe notes, about 6 1/2 cups
Topping
- 1 large egg, for egg wash
- 5 grams water, a splash, for egg wash
- softened or melted butter for topping, optional
Instructions
Levain (1:10:10, about 10-12 hours overnight at 78ºF)
- Mix together ripe, active sourdough starter with flour and water. Cover and let rise for 10-12 hours at 78ºF until bubbly and ripe.Note: Ripe, bubbly, active sourdough starter can be substituted for the levain in this recipe if desired.
Sourdough French Bread
- Mix Dough: To the bowl of a stand mixer fitted with a dough hook add the ripe levain, water, honey, salt, and oil. Add most of the flour, holding back 1/2 to a cup of flour (especially important if you are using the cup measurements), and mix together. Add the rest of the flour a little at a time until the dough feels tacky, not overly sticky, and the dough pulls away from the edges of the mixer. Continue kneading for about 5-7 minutes until smooth and strong.If you don't have a stand mixer, this dough can be kneaded by hand for about 10-12 minutes.Note: Watch the temperature of the dough to monitor how fast this dough will rise. If the ambient temperature and temperature of the ingredients are below 78ºF, use warm water. If they are above 78ºF, use cooler water.
- Bulk Fermentation or First Rise (about 4 hours at 78ºF): Transfer the dough to a container and place in a warm place to rise (78-80ºF is optimal). Cover and let rest. During this time,the dough will fill out the container and rise about 30-40% of the way. If it does not look that way, give it more time and find a warmer place for the dough to rise.
- Shape: After the dough has risen about 30-40%, dump the dough out onto a countertop. Cut the dough into two sections for two large loaves or in three for three smaller loaves. Pat the dough into an 8 by 12-inch rectangle and roll the dough up tightly, beginning on the long edge, and pinching the seams closed as you roll. Repeat with the remaining dough.
- Proof: Place the shaped loaves on a parchment-lined baking sheet. Cover with a kitchen towel, plastic wrap or a baking sheet cover. Let the loaves rise for 3-4 hours at 78-80ºF until doubled in size. I like to set my baking sheet on a dough mat to keep the temperature consistently warm. The oven with the light turned on (don't turn the oven on!) also works well. If the dough does not rise, do not bake it. Give it some more time and check again. Loaves should be airy and doubled in size before baking.
- Score and Bake: Preheat the oven to 375ºF. Whisk together an egg with a splash of water to create a simple egg wash. Brush the egg wash on the bread for golden brown color. Slash or score the loaves with a bread lame or sharp knife. Bake the bread for 30-35 minutes until the loaves register 195-200ºF and are golden in color. Brush with melted butter, if desired, and remove to a baking rack to cool completely before slicing. Enjoy!Note: For a crispier loaf place a handful of ice cubes in a baking pan and place the baking pan on the bottom rack of the oven to steam the bread for the first 15 minutes of baking. Remove the pan after 15 minutes and continue baking.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another successful recipe from you, just made it and the French bread turned out amaaaaaazing, so soft, perfect!! The only issue I have is the coconut oil, don’t like the smell nor the slight sweet aftertaste it gives, would substitute that with neutral oil next time. Other than that 10/10
Thanks for the review!
Did you cover with anything while baking?
No – this French bread doesn’t need to be covered while baking.
Love this recipe, I tried with the half of it, to see what it would be the result. Work perfectly, crunchy bread, good crust and delicious flavour, and they are beautiful!
Next time will do the complete recipe for sure. Thanks for sharing
I’m glad it turned out great! Thanks for the review.
This one is amazing! I made two of your recipes today. I bought a triple baguette pan yesterday and split this recipe into three and it fit the pan perfectly. My husband has been begging for sandwich bread, as I have been making boules for three years now. We did decide that this recipe would make great hoagies! I did substitute a Greek (peppery) EVOO for avocado oil. I also sprinkled everything bagel seasoning on top of egg wash. It tasted like garlic bread you get at a fancy restaurant!
Thanks for the review! That sounds delicious.
can I make just half recipe ?
That should work!
This recipe is a favorite in our household! The bread has a delicious flavor, and is perfectly fluffy. I like to spread roasted garlic butter on slices, and put them under the broiler until golden. Thanks for the recipe!
Garlic butter would be delicious with this. Thanks for the review.
Can I use EVOO without it adding too much of a flavor to it?
I think it comes down to personal preference. EVOO has a stronger flavor than I prefer in bread, but you can experiment with it and see if you like it. I do think it will give a stronger flavor than a lighter flavored oil.