The characteristic sourness of sourdough bread is a direct result of the lactic and acetic acids produced during fermentation. The longer and colder the fermentation process, the more pronounced the sour flavor tends to be. Many bakers intentionally ferment dough slowly in refrigerated environments to enhance this quality. However, warmer temperatures lead to faster fermentation. For this particular recipe, the loaves ferment for a total of approximately 5 hours before an overnight cold proof, resulting in a bread that is not overly sour. By incorporating an overnight refrigeration step, we effectively slow down the fermentation, yielding a beautifully flavored loaf without an overwhelming sour aftertaste.

Creating your own sourdough starter involves a simple, yet patient, process of combining equal amounts of flour and water. Begin by mixing 1 cup of unbleached all-purpose or bread flour with 1 cup of warm water in a jar. Cover it loosely and let it sit at room temperature. Each day, discard about half of the starter and feed it again with 1 cup of fresh flour and 1 cup of warm water. Continue this daily feeding routine for 7 to 21 days until the starter becomes consistently active. You’ll know it’s active when it consistently bubbles, rises significantly after feeding, and passes the “float test” – dropping a small dollop into a glass of cold water should make it float to the surface.

I often advocate for a slightly higher flour-to-water ratio, which results in a thicker starter. This can be beneficial as starters tend to thin out over time as lactic acid bacteria develop. The “black film” often referred to as “hooch” is actually a protective layer of lactobacilli (lactic acid bacteria) that forms on the surface of a hungry or refrigerated starter. I always stir it back into the starter before feeding, as it’s part of the starter’s healthy ecosystem. If you’d rather not wait to cultivate your own, you can contact me to inquire about reserving a spot, as I release a limited quantity of active sourdough starter at the beginning of each month.

To craft delicious French roll bread or an authentic French baguette at home, embracing a sourdough starter is key. Not only does it enhance the crust, but it also significantly extends the bread’s freshness and keeps the crumb wonderfully moist! For that distinctive bakery-style perforated, crisp bottom, a silicone bread mat is highly recommended. This versatile bread is fantastic in our Hot Mushroom Canape recipe, and it makes an exceptional bread for a hearty Philly Cheesesteak sandwich!

1. To begin, prepare your dough. Combine all the listed dough ingredients in the bowl of a 5-quart Kitchen-Aid mixer. For precise results, ensure all ingredients are weighed using a kitchen scale.
2. Knead the dough on low speed for approximately 3 minutes. Be careful not to over-mix, as this can lead to an overworked, overly sticky dough.
3. Transfer the dough to a lightly oiled bowl, cover, and allow it to rest in a warm place for 3 hours. This initial bulk fermentation is crucial.
4. After the resting period, gently remove the dough and divide it into 4-5 equal pieces, each weighing approximately 15 oz.
5. Working with one piece at a time, gently pat it into a rough rectangle, then roll it up tightly to form a footlong baguette shape.
6. Carefully place your shaped baguettes into the silicone bread mold. Using a scoring knife (lame), make 3-4 diagonal slashes downward across the top of each loaf. Allow them to rest on the counter in a warm spot for an additional 2 hours.
7. For an enhanced flavor and structure, cover the baguettes loosely with plastic wrap and refrigerate them overnight for a slow cold proof.
8. In the morning, remove the dough from the refrigerator and let it come to room temperature for at least one hour before baking. Preheat your oven to 450°F (232°C).
9. Lightly spray the loaves with water using a food-grade spray bottle. Bake for 20-25 minutes, misting with water every 10 minutes during the baking cycle to promote a crispy crust.
10. Allow the bread to cool completely on a wire rack before attempting to remove it from the bread pan or slicing.

Scoring Tip: While some bakers prefer 2-3 downward diagonal slashes or 3-4 diagonal slashes across, traditionally, French bread is scored with slashes facing downwards to guide the oven spring and create its iconic appearance.

The ideal bread for French toast is one with a rich, soft, and fluffy crumb, such as challah, brioche, or even a good quality pain de mie. Interestingly, slightly stale bread slices are often preferred for French toast, as they absorb the egg batter more effectively without becoming soggy. Any leftover bread, including slices of your homemade sourdough French bread, can be wonderfully transformed into a decadent French toast by dipping it into a sweet egg batter.

Once you’ve mastered this authentic Sourdough French Baguette recipe, a world of culinary possibilities opens up! This versatile bread can be the star of countless dishes. Turn it into classic French bread pizza, aromatic garlic bread, or the foundation for a hearty French bread sandwich, like a delicious French dip sandwich. If your bread happens to go a little stale, don’t despair – it’s perfect for making irresistible French toast! A crusty French baguette is superb when sliced thin for elegant bruschetta or canape appetizers, or simply as a dipping bread for soups and stews.

This French loaf recipe is incredibly adaptable. You can bake it in a bread pan for a more traditional loaf shape, or even use this same exact dough to make my popular Sourdough Bagels! For a larger, more substantial loaf, simply divide the dough in half and bake it as a rustic Italian bread. Honestly, this is the best French bread recipe I’ve ever made; its taste and texture, reminiscent of a crusty French baguette from a high-end store, mean there’s no need to search for another!

Given its crusty nature, this bread shines as a sandwich base or as an accompaniment for dipping. Serve it proudly alongside your favorite main dishes, such as a creamy Fettuccine Alfredo, or enjoy it as toast. Here are some more delicious recipes and serving ideas where your homemade French bread will truly excel:

• French Dip Sandwiches
• Hot Mushroom Canapes
• Philly Cheesesteak
• Tomato Avocado Toast
• Grilled Chicken Melts
• Russian Tea Sandwiches
• Creamy Garlic Mushroom Canapés

Many commercial bakeries achieve their signature super crispy crusts by using par-baked and frozen bread. These loaves are then reheated in the oven, undergoing a second bake that creates an unparalleled crispness. Modern commercial bakeries also often employ steam-injected ovens, which are specifically designed to produce exceptionally crusty loaves straight out of the oven.

For home bakers, replicating this steamy environment is key. So, how can you create steam in your home oven for crusty French bread? My preferred method is to mist the loaves generously with water using a spray bottle just before and multiple times during the baking process. Alternatively, you can place 3-4 ice cubes directly onto the bottom of your preheated oven (or into a cast-iron pan on the bottom rack) and quickly shut the oven door. This rapid melting will generate a burst of steam. If you’re hesitant about direct water or ice, simply place a heat-safe pan filled with cold water on the lowest rack of your oven from the beginning of the preheating process.

Elevate your Sourdough French bread loaf by incorporating your favorite herbs, cheeses, or crunchy toppings! Here are a few delectable variations:

• Jalapeño Cheddar: For a spicy, cheesy twist, add 1 tablespoon of finely chopped jalapeños and 3 tablespoons of shredded sharp cheddar cheese onto the top of your loaves before baking.
• Italian Herb French Bread: Infuse your bread with classic Italian flavors by mixing 1 teaspoon of Italian seasoning and 1/2 teaspoon of garlic powder into the dry ingredients of the dough.
• Rosemary French Bread: After scoring your baguettes, mist them lightly with water and sprinkle all 4-5 loaves with a mixture of 3 tablespoons of fresh, finely chopped rosemary and 1 teaspoon of sea salt.
• Whole Wheat French Bread: To make a 100% whole wheat version, add 2 tablespoons of vital wheat gluten to the dough. This helps improve the structure and rise of whole wheat flour.
• White Whole Wheat French Bread: Achieve a balanced 50/50 loaf by using half whole wheat flour and half white unbleached bread flour. This offers the nutritional benefits of whole wheat with a lighter texture.

Here’s my consistent method for feeding my sourdough starter: I combine 1 heaping cup of unbleached flour with a scant cup of warm water. I find that a slightly higher flour-to-water ratio works well because over time, a starter can become thinner as the lactic acid bacteria (Lactobacilli) develop during fermentation. This slightly thicker consistency helps maintain its structure.

Lactic acid bacteria, often referred to as Lactobacillus, are responsible for the typically darker film or liquid that can form on top of a dormant sourdough starter (often called “hooch” or “black film”). This is a natural protective layer. After a sourdough starter has been stored in the fridge, this occurrence is common and can be easily remedied by simply stirring it back into the starter before feeding. While some people choose to drain it, I always incorporate it back in, as it contains beneficial microbes. Over time, your starter might naturally appear thinner, which is precisely why I favor a slightly higher flour ratio for feeding. However, mixing equal amounts of flour and water is also a perfectly valid and common approach. I appreciate that my sourdough starter maintenance doesn’t demand precise, complicated formulas, making it very approachable to keep alive and active.

Tip: Curious about what to do with extra sourdough starter, or “sourdough discard”? The possibilities are vast! You can transform it into delicious sourdough pancakes, waffles, crackers, crepes, biscuits, croissants, pizza dough, and so much more! Essentially, any recipe that calls for yeast or a leavening agent can often be adapted for sourdough starter.

Wondering about the ideal feeding schedule for your sourdough starter? For a healthy and active starter stored in the refrigerator, it should typically be fed every 2-3 weeks, even if you don’t plan on using it immediately. When it’s time to feed, simply add your usual feeding amount (as described above) to the cold starter directly from the fridge and give it a thorough stir. If you’re not planning to bake soon, place it back into the refrigerator. This routine helps maintain a robust and active sourdough culture, ready for your next baking adventure.

When preparing “discard sourdough recipes” (recipes that don’t rely on the starter’s leavening power but rather its flavor and moisture), you can absolutely use a sourdough starter that has been refrigerated. However, if your goal is leavening (for recipes like bread that need to rise), it’s best to use an active starter. If your sourdough starter has been fed within the last 2-3 days, it might still pass the float test and be ready for use without needing to come to room temperature first. For premium leavening results in my bread recipes, I typically feed my starter overnight before baking.

Not entirely sure if your starter is active enough for baking? Perform the simple “float test”: gently drop a small dollop of starter into a glass of cold water. If it floats to the top, it’s sufficiently active and ready to be incorporated into your recipes.

The vast majority of grains, including wheat (the primary ingredient in most sourdough starters and bread flour), naturally contain gluten. Grains such as sorghum, oats (if certified gluten-free), and amaranth are considered healthy gluten-free alternatives. While sourdough fermentation can break down some gluten proteins, it does not eliminate them entirely. Therefore, traditional sourdough bread made with wheat flour is not suitable for individuals with celiac disease or severe gluten sensitivities. For those avoiding gluten, it is possible to experiment with gluten-free flours like brown rice flour, buckwheat, or a blend of gluten-free flours combined with food starches to develop a delicious loaf of gluten-free sourdough bread.

Common questions often arise: “My starter isn’t rising?” or “How do I keep an active sourdough starter?” If your starter emits a strong alcoholic scent, it’s a clear sign that it is long overdue for a feeding. Reviving a neglected sourdough starter with consistent feedings is crucial, as it will take time to rebuild it to an active state. If, for any reason, you’ve missed feeding your starter for three weeks or more, it will likely require more than one feeding to bounce back. To revive it, remove your starter from the fridge and feed it 1-2 times a day until it shows consistent signs of activity (bubbles, rise). This process can take anywhere from 2 to 5 days. The presence of a black film on the surface is common in a dormant sourdough starter; this is Lactic acid bacteria (Lactobacillus) and can simply be stirred back into the starter before feeding. It usually disappears after a good stir and consistent feedings.

Sourdough bread is a distinct type of bread made using a sourdough starter rather than commercial yeast. This starter is a fermented culture of flour and water that harbors wild yeasts and lactic acid bacteria (Lactobacillus). These microorganisms work synergistically to leaven the bread and impart its unique characteristics. The lactic acid bacteria, in particular, contribute to the bread’s improved texture, extended shelf life, and the slight sour notes that give sourdough its name. Beyond flavor, sourdough fermentation can also enhance the digestibility of the bread and offer potential gut health benefits.

Maintaining a sourdough starter is actually quite simple. Whenever I plan to bake with my sourdough starter, I typically remove it from the refrigerator a day in advance and give it a feeding. To ensure my starter is fully active and robust for baking, I often feed it at least 2-3 times: once overnight, again the next morning, and sometimes even a third time until it’s showing peak activity. I always ensure it reaches room temperature before incorporating it into any recipes. Having it on the countertop for a few days to get it active doesn’t bother me at all.

Aside from activating it for baking, you should generally keep your sourdough starter refrigerated when not in active use. This slows down its metabolism and reduces the frequency of feedings. It’s worth noting that if you were using a starter made with ingredients like potato flakes, commercial yeast, wine, or grape juice, the feeding requirements and maintenance schedule might differ from a traditional flour-and-water starter.

One of the fantastic benefits of sourdough French bread is its exceptional keeping quality at room temperature, all thanks to the sourdough starter. The fermentation process inherent in sourdough helps bread retain moisture and stay fresh for much longer compared to yeast-leavened bread. I often bake all my baguettes on a single day, allow them to cool completely, and then place them into a 2.5-gallon freezer bag. Freezing the bread on the day it’s baked ensures you’ll have a loaf that tastes just as fresh when you retrieve it from the freezer. This bulk baking and freezing method is a staple in my kitchen for almost all my bread creations.

Always cool your sourdough French loaf completely before storing. For freezing, place the whole loaf into a gallon freezer bag. It can be frozen for up to 3 months, or even longer (up to 6 months) if stored in a deep freezer. When storing at room temperature, keep it in a bread bag in a cool, dark place for up to 3 days. To prolong its life further, you can store it in the refrigerator for up to 5 days, though refrigerated bread is often best for toasting or reheating in hot sandwiches, as it can dry out slightly.

Yes, French bread freezes exceptionally well, making it perfect for meal prep or enjoying fresh-baked bread on demand. If you wish to replicate the “take and bake” French baguettes often found in stores, you can par-bake your loaves until the bottoms are just golden but still pale. Then, cool them completely and freeze until needed. Alternatively, you can fully bake the bread as directed and freeze it like any other leftover.

To freeze fully baked French bread, follow the recipe card instructions. Once the baguettes (or “Le Petit baguettes”) are completely cool, transfer them to a sturdy 2.5-gallon freezer bag and freeze for up to 3 months. If you have a deep freezer, they can last up to 6 months. To prevent freezer burn and ice crystal formation, avoid placing the bread bag directly onto a frost-covered freezer shelf.

Your sourdough starter is ready for baking when it has been brought to room temperature and adequately fed, ideally once or twice. Key indicators that your starter is active and potent include visible foaming and a noticeable increase in its volume after feeding. Another reliable test for activity is the “float test”: drop a small dollop of your starter into a glass of cold water. If it floats to the top, it means it’s full of carbon dioxide gas and is active and ready to be used in your recipes.

An active sourdough starter is incredibly versatile! Use it to create delightful pizza crust, fluffy biscuits, aromatic cinnamon rolls, chewy focaccia, soft pretzels, crisp waffles, delicate crackers, tender pancakes, or even unique chocolate chip cookies! The possibilities are truly endless once you have a thriving starter.

Absolutely! If you prefer to make this French bread recipe using commercial yeast instead of a sourdough starter, it’s a simple modification. Omit the sourdough starter entirely and instead, incorporate 1/2 teaspoon of dry active yeast into your dough. Additionally, you will need to increase the water content by 1/2 cup to achieve the correct dough consistency. This adjustment accounts for the fact that a sourdough starter contributes significantly more volume and hydration to a dough compared to a small amount of commercial yeast.

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Prep Time: 8 minutes
Cook Time: 20 minutes
Resting Time: 5 hours (plus overnight refrigeration)
Total Time: Approximately 5 hours 28 minutes active + overnight rest

Yields: 4 baguettes

Author: Alyona Demyanchuk

For the Dough:

• 470 grams (2 cups) warm water
• 30 grams (2.5 tablespoons) granulated sugar
• 30 grams (1.5 tablespoons) barley malt syrup (or honey)
• 15 grams (2 tablespoons) dry milk
• 20 grams (1.5 tablespoons) salt (sea or kosher)
• 200 grams (1 cup) active sourdough starter
• 950 grams (6 3/4 cups) bread flour

Directions:

1. In the bowl of a Kitchen-Aid mixer (or a large mixing bowl if kneading by hand), combine all the dough ingredients: warm water, sugar, barley malt syrup, dry milk, salt, active sourdough starter, and bread flour. Knead the mixture over low speed for 3 minutes until the dough is heavy and tacky. Avoid over-mixing to prevent stickiness. Cover the bowl and allow the dough to rest in a warm place for 3 hours.
2. After the initial resting period, gently remove the dough from the bowl. Divide it into 4 equal pieces, aiming for approximately 15 oz each.
3. Working with one piece at a time, gently pat it into a rough rectangular shape. Roll it up tightly from one long side to the other to form a footlong baguette.
4. Carefully place each shaped baguette into your silicone bread mold on a baking sheet. Using a scoring knife or baker’s lame, make 3-4 diagonal slashes downwards across the top of each loaf.
5. Allow the shaped loaves to rest for another 2 hours on the counter in a warm area. Then, lightly cover them with plastic wrap and refrigerate overnight for a cold proof.
6. The next morning, remove the baguettes from the fridge and let them come to room temperature for at least one hour before baking. Preheat your oven to 450°F (232°C).
7. Using your food-grade spray bottle, liberally spray the loaves with water. Bake for 15-22 minutes, misting with water every 10 minutes during the baking time to ensure a crisp crust.
8. Once baked, allow the bread to cool completely on a wire rack before carefully removing it from the bread pan and slicing.

Serving: 1 slice
Calories: 57 kcal
Carbohydrates: 12 g
Protein: 2 g
Fat: 1 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 116 mg
Potassium: 17 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 2 IU
Vitamin C: 1 mg
Calcium: 5 mg
Iron: 1 mg