Imagine the aroma of freshly baked bread wafting through your kitchen, enticing everyone to gather around the table. With our Soft Sourdough French Bread recipe, you can create a crusty yet tender loaf that will elevate any meal or stand alone as a delightful snack. Whether you’re a seasoned baker or just starting your culinary journey, this straightforward recipe will guide you through the art of sourdough baking. Get ready to impress your family and friends with a homemade loaf that’s not only delicious but also infused with the rich flavors of traditional French bread. Dive in and discover the secrets to achieving that perfect crust and airy crumb!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 1 loaf
Ingredients
- 500g bread flour
- 350ml water
- 100g sourdough starter
- 10g salt
Instructions
- In a large mixing bowl, combine 500g of bread flour and 10g of salt. Mix them together thoroughly using your hands or a whisk to ensure the salt is evenly distributed throughout the flour.
- In a separate bowl, mix 350ml of water with 100g of sourdough starter. Stir well until the starter is fully dissolved in the water, creating a homogenous mixture.
- Pour the sourdough mixture into the bowl with the flour and salt. Using a wooden spoon or your hands, mix the ingredients until they form a shaggy dough. Make sure all the flour is incorporated and there are no dry bits left.
- Once the dough has come together, cover the bowl with a damp cloth or plastic wrap. Let it rest for about 30 minutes. This process, known as autolyse, allows the flour to absorb the water and helps with gluten development.
- After the resting period, begin kneading the dough in the bowl. You can use the stretch and fold method: grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl a quarter turn and repeat this process for about 5-10 minutes until the dough becomes smooth and elastic.
- Cover the bowl again and let the dough rise at room temperature for about 2-3 hours, or until it has doubled in size. This is the bulk fermentation stage where the sourdough develops its flavor and structure.
- Once the dough has risen, gently turn it out onto a lightly floured surface. Shape the dough into a round or oval loaf by folding the edges into the center and then flipping it over so the seam is on the bottom.
- Let the shaped loaf rest on the floured surface for about 20-30 minutes, covered with a damp cloth to prevent it from drying out.
- While the dough is resting, preheat your oven to 230°C (450°F) and place a Dutch oven or a baking stone inside to heat up as well.
- After the resting period, carefully transfer the loaf onto a piece of parchment paper. Score the top of the loaf with a sharp knife or a bread lame to allow for controlled expansion during baking.
- Once the oven is preheated, carefully remove the hot Dutch oven and place the loaf (on the parchment paper) inside. Cover with the lid and return it to the oven.
- Bake the bread covered for 20 minutes, then remove the lid and bake for an additional 10-15 minutes until the crust is golden brown and the internal temperature reaches about 90°C (190°F).
- Once baked, carefully remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This cooling period allows the crumb to set properly.
Tips
- Use a Mature Sourdough Starter: Ensure your sourdough starter is active and bubbly for the best rise and flavor. Feed it a few hours before you start baking to maximize its potency.
- Measure Ingredients Accurately: Baking is a science, so use a kitchen scale to measure your flour and water precisely. This will help achieve consistent results.
- Kneading Technique: If you’re new to kneading, practice the stretch and fold method. It’s gentle on the dough and helps develop gluten without overworking it.
- Optimal Rising Environment: Create a warm environment for your dough to rise by placing it in an oven (turned off) with the light on or near a warm stovetop. This encourages fermentation.
- Score the Loaf: Don’t skip the scoring step! It allows the bread to expand beautifully in the oven and adds an artisanal touch to your loaf.
- Cooling Time: Resist the temptation to slice the bread immediately after baking. Letting it cool for at least 30 minutes allows the crumb to set, resulting in a better texture.
- Experiment with Flavors: Once you master the basic recipe, feel free to add herbs, garlic, or even cheese to the dough for a unique twist on your sourdough bread.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
