Go Back
+ servings

Soft Sourdough French Bread

Amy
Crispy but soft, tangy and light this sourdough french bread is made with 100% sourdough starter and is absolutely delicious.
5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Fermentation Time 16 hours
Total Time 16 hours 55 minutes
Course Bread
Cuisine American
Servings 2 loaves

Ingredients
  

Levain: 12 hours before mixing dough (overnight)

  • 12 grams sourdough starter
  • 120 grams all purpose flour
  • 120 grams water

Dough

  • 200 grams ripe levain
  • 430 grams water
  • 55 grams granulated sugar
  • 24 grams salt
  • 70 grams vegetable oil
  • 860 grams bread flour see recipe notes

Instructions
 

Levain (1:10:10, about 10-12 hours overnight)

  • Twelve hours before mixing the dough, mix together the levain. Cover and let rise for 12 hours or overnight until bubbly and ripe.

Mix the Dough

  • To the bowl of a stand mixer fitted with a dough hook add the ripe levain, water, sugar, salt, and oil. If the ambient temperature and temperature of the ingredients are below 78ºF, use warm water. If they are above 78ºF, use cooler water.
  • Add the flour and mix. The dough should pull away from the side of the bowl, and feel tacky, but not overly sticky. Add a little more flour if the dough is overly sticky, a Tablespoon at a time. Knead the dough for about 8-10 minutes. Alternatively you can knead by hand for 10-15 minutes.
  • Bulk Fermentation 3-4 hours: Transfer the dough to a container. Cover and let rest. The dough temperature should be right around 78-80ºF during this time.
  • The dough should rise but not quite double in size during this time. If it does not, take the temperature of the dough and make sure it is warm enough. Let it continue rising in a warm spot until light, aerated and risen a little. At this point you can also stick the dough in the refrigerator after a couple of hours for a long cold bulk rise. See recipe notes.
  • After 4 hours of bulk fermentation, transfer the dough to a countertop. Cut the dough into two sections for two large loaves or in three for three smaller loaves.
  • Pat the dough into a rectangle and roll up tightly cinnamon-roll style, pinching the seams closed as you roll. Repeat with the remaining sourdough loaves.
  • Place the loaves on a parchment-lined baking sheet or use a baguette bread pan. Cover with a kitchen towel or plastic wrap. Let the loaves rise for 3-4 hours at 80-85ºF . Use a bread proofer or your oven with the light on (don't turn the oven on) to keep the dough warm while it rises. If the dough does not rise, do not bake it. Give it some more time and let it puff up and rise.

Bake the Bread

  • Preheat the oven to 375 degrees. Slash or score the loaves with a bread lame or sharp knife. Place a handful of ice cubes in a baking pan and place the baking pan on the bottom rack of the oven.
  • Bake the bread for 35 minutes until a nice golden color. Brush with melted butter and let cool completely before slicing. Enjoy!

Notes

Bread Flour: If you don't have bread flour, you can add 20 grams vital wheat gluten to 840 grams all purpose flour.
Water Temperature: The temperature of the water can have an effect on how quickly the sourdough ferments. If you are baking this bread in the summer, you will want to use cooler water to help with the ambient temperature in your kitchen. If you bake during the winter, a warmer water (nothing over 98 degrees–temperature of baby’s bath) can help increase the activity and fermentation process of the natural yeast. 
Sourdough Starter: This recipe needs active sourdough starter. If you are using sourdough starter from the refrigerator, pull it out a day or two before making this bread. Feed it once in the morning and once at night, making sure it doubles or triples in size. The more active your starter is, the better this bread will rise. 
Overnight Refrigerated Bulk Rise: After you perform the stretch and folds, allow the dough to rise for about an hour at room temperature. Then stick it in the refrigerator overnight (or up to 18 hours). The next morning, proceed with the recipe by dividing, shaping the dough, letting it rise and baking the bread loaves.
 
Update: The original version of this recipe included 3 sets of stretch and folds. I've repeatedly left them out with great results, so I took these steps out fo the recipe. If you want to add them, these were the original directions:
Stretch and Fold 1: Starting on one side of the bowl, reach down and grab the bottom of the dough. Pull it up and stretch it over the top of the dough. Turn the bowl 1/4 turn and repeat the whole process 3-4 times. Cover the dough and let rest.
Stretch and Fold 2: After 30 minutes, repeat the stretch and fold process, stretching and folding about 3-4 times. Notice how the dough is strengthening and starting to rise.
Stretch and Fold 3: After 30 minutes, repeat the stretch and fold process for the last time, stretching and folding about 3-4 times. Cover the dough and finish the bulk fermentation.
Keyword artisan sourdough, artisan sourdough bread, best homemade bread, levain, natural yeast, natural yeast bread, naturally leavened bread, soft french bread, sourdough bread, sourdoughbread
Tried this recipe?Let us know how it was!