Sourdough French Bread

sliced loaf of crusty sourdough round bread.

This may become your favorite everyday sourdough bread- no complicated techniques, just a simple, reliable loaf that's crusty on the outside and perfectly chewy inside. The Dutch oven does all the hard work of creating that perfect crust! 🤍

Prep Time40

Cook Time40

Stretch and Fold + Rise Time16

Total Time17 20

Course: Bread

Keyword: sourdough french bread

Servings: slices

Calories: 132kcal

Author: Katie

Equipment

Dutch oven

Ingredients

3 ¼ cups bread flour
1 ⅛ cups water
½ cup active sourdough starter (100% hydration)
2 teaspoons salt
Pinch cornmeal for dusting parchment

Note: For best results, use metric/weight measurements if possible. US Customary/Volume measurements are approximate.

US Customary - Metric

Instructions

Feed. The night before baking, feed your starter so it's active and bubbly in the morning.
Mix. In a large bowl, combine water and active starter. Add flour and mix until no dry flour remains. Cover and rest for 30 minutes.
Salt. Add salt and mix until well combined. The dough will feel slightly sticky but should clear the sides of the bowl.
Fold. Over the next 2 hours, perform 4 sets of stretch and folds 30 minutes apart. Keep the dough covered between folds.
Rise. Let dough rise at room temperature for 4-6 hours until doubled and bubbly.
Shape. Turn the dough onto a lightly floured surface. Gently shape it into a round shape by folding the edges under. Place seam-side-up in a flour-dusted bowl lined with a clean kitchen towel.
Chill. Cover and refrigerate overnight (8-14 hours).
Prepare. Preheat oven to 450°F with Dutch oven inside. Line a sheet of parchment with cornmeal.
Transfer. Turn cold dough onto prepared parchment. Dust the top with flour and slash with a sharp knife.
Bake. Carefully lower into the hot Dutch oven. Cover and bake for 20 minutes. Remove the lid and bake for 15-20 minutes more until it is deep golden brown.
Cool. Cool completely on a wire rack before slicing.

Notes

The overnight rest in the fridge develops amazing flavor and makes the dough easier to handle. But if you're in a hurry, you can skip it and shape the dough after the first rise.
Troubleshooting: If your dough feels too wet using volume measurements, add flour 1 tablespoon at a time until it feels tacky but not sticky. If it is too dry, add water 1 teaspoon at a time.

Nutrition