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Sourdough French Bread

Sourdough French Bread Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 1 loaf (8 slices)
Calories: 234
Ingredients Method Notes

Ingredients
  

  • 500g bread flour
  • 350g water, room temperature
  • 100g active sourdough starter
  • 10g fine sea salt

Method
 

  1. Mix flour and water until no dry bits remain. Cover and rest 30 minutes.
  2. Add starter and salt, pinch to combine, then cover.
  3. Give 3 sets of stretch and folds over 2 hours, then cover tightly and refrigerate 12 to 18 hours.
  4. Turn out cold dough, preshape, rest 20 minutes, then shape into a tight batard.
  5. Cover and proof at room temperature until puffy, 1 to 2 hours.
  6. Score top, slide onto a preheated stone at 475°F with steam. Bake 25 minutes, remove steam, reduce to 450°F, and bake 10 to 15 minutes.
  7. Cool on a rack at least 1 hour, then slice and serve.

Notes

The overnight rest is all inactive time, so your hands-on window on baking day is only about 20 minutes. If your kitchen runs cold, the final proof may stretch closer to 2 hours (or longer), so watch the dough rather than the clock.