Description
This sourdough French bread combines natural fermentation with French-inspired shaping and baking for a rustic, crusty loaf you’ll love.
Ingredients
500g bread flour
375g water (75% hydration)
100g active sourdough starter
10g salt
Instructions
1. Mix flour and water, cover and autolyse for 1 hour.
2. Add sourdough starter and salt, mix until combined.
3. Perform 3–4 stretch and folds over 2.5 hours.
4. Let dough rise at room temp for 4–6 hours or until nearly doubled.
5. Shape into bâtard or baguette. Let rise in banneton or couche.
6. Cold proof overnight in fridge.
7. Score with a sharp lame and bake at 475°F with steam for 20 minutes, then 20 more uncovered.
8. Cool completely before slicing.
Notes
This dough is highly hydrated; use a bench scraper for shaping. Bake on a preheated steel or stone for best oven spring. Let cool at least 1 hour before slicing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 0g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough French bread, pain au levain, crusty sourdough, artisan bread