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Sourdough French Bread Recipe

Sourdough French Bread Recipe

Since receiving the recipe for the Sourdough Starter, I've made this French bread countless times. In fact, one year I donated 2 dozen loaves for a benefit dinner! These loaves rival any found in stores and can be made with relative ease. — Delila George, Junction City, Oregon
TOTAL TIME: Prep: 15 min. + rising Bake: 20 min. + cooling YIELD:20 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-3/4 cups warm water (110° to 115°)
  • 4-1/4 cups all-purpose flour
  • 1/4 cup Sourdough Starter (recipe also in Recipe Finder)
  • 2 tablespoons vegetable oil
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • CORNSTARCH WASH:
  • 1/2 cup water
  • 1-1/2 teaspoons cornstarch

Directions

  • 1. In a mixing bowl, dissolve yeast in warm water. Add the flour, Sourdough Starter, oil, sugar and salt; mix well. Turn onto a floured surface; gently knead 20-30 times (dough will be slightly sticky). Place in a greased bow, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. x 8-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch ends to seal. Place, seam side down, on two greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow diagonal slashes across top of loaves.
  • 2. Meanwhile, combine water and cornstarch in a small saucepan. Cook and stir over medium heat until thickened. Brush some over loaves. Bake at 400° for 15 minutes. Brush loaves with the remaining cornstarch wash. Bake 5-10 minutes longer or until lightly browned. Remove from pans to wire racks to cool. Yield: 2 loaves.

Reviews for Sourdough French Bread

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MY REVIEW
Ty
Reviewed Sep. 10, 2017 Edited Sep. 28, 2017

"Excellent... here's a good way to take it up a notch with the sourdough flavor. The evening before you make the bread, Mix 2 cups of the flour and 1 and 1/4 cups of the water with the sourdough and leave it on the counter. The next day, mix the rest of the ingredients as provided in the recipe remembering to reduce the flour and water by the amount used the day before. To take it up a notch more, add 1 Tablespoon of dried rosemary to the dough. I also follow Ken Forkish's suggestion and instead of scoring the dough, turn the dough seam side up... it does the exact same thing as scoring without having to worry about the size, depth and number of scores."

MY REVIEW
BigAppleAnnie
Reviewed Jan. 29, 2017

"Ah! Here's the recipe I searched for and didn't find, as mentioned in my comment about the recipe for Sour Dough Starter. Great ... gonna do this asap!"

MY REVIEW
germanycook
Reviewed Apr. 6, 2015

"I liked this bread -my first try at sourdough. However next time I will add more starter because I expected the bread to be more 'sour'. I added more flour as suggested, used a total of 4-3/4 cups and it turned out really nice!"

MY REVIEW
MizSmif
Reviewed Jun. 23, 2014

"There is not enough flour for this amount of liquid. The dough is way to sticky."

MY REVIEW
McMaggie
Reviewed Sep. 13, 2013

"Terrific recipe. A little sticky but fun to make. My husband loved it."

MY REVIEW
sstarl
Reviewed Aug. 26, 2013

"I never dreamed that I could actually make this. I am a novice bread baker. It took me 8 times over 30 years to make croissants work. This was awesome."

MY REVIEW
arnetage
Reviewed Aug. 12, 2013 Edited Oct. 20, 2013

"LOVED IT. USED BEAN STOCK IN PLACE OF WATER FOR MORE FLAVOR AND NUTRIENTS. ALSO SUBSTITUTED EGG WHITE FOR CORNSTARCH, AND USED bread FLOUR FOR HALF THE FLOUR.

UPDATE: ADDED 3 TBS. VITAL WHEAT GLUTEN AND USED 1 CUP OF RYE FLOUR. THIS bread GETS BETTER EVERY TIME I bake IT, WHICH IS NOW AT LEAST ONCE A WEEK. WE CAN'T STOP EATING IT!!!"

MY REVIEW
tortellini
Reviewed May. 23, 2013

"Always turns out super. Wonderful texture. Do use more flour, though, as is pretty sticky."

MY REVIEW
Pilates51
Reviewed Mar. 13, 2013

"Made this bread today. It was easy and rose well. I did need more than 4 1/4 cups of flour to get the soft ball. I used about 5 cups."

MY REVIEW
quietbaker
Reviewed Apr. 17, 2012

"I have made this recipe a couple of times and it hasn't failed. This will be one I will keep and use often. Not only did the bread look good it taste fantastic."

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