Sourdough French 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! 🤍
Equipment
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.
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
Calories: 132kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 390mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 6mg | Iron: 0.3mg
Servings: 12 slices
Calories: 132kcal