I love how my Easy Sourdough Bread Recipe turns simple ingredients into something special. Mixing bread flour, lukewarm water, and a lively sourdough starter creates a versatile loaf perfect for sandwiches, French toast, or garlic bread. I enjoy the organic process of crafting a truly homemade treat for every meal.

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I’ve always been fascinated by making sourdough bread and over the years I’ve come up with my own spin on a French bread recipe that works wonders for things like sandwiches, french toast, or even garlic bread. I was in the middle of experimenting with my 150g sourdough starter (or discard, whichever you have tucked away) when I realized this was too good to pass up.

I mix 500g bread flour with 360g lukewarm water and add a dash of 10g salt, then let the magic of fermentation work its charm. This easy sourdough bread recipe has been a reliable go-to even though it’s a bit finicky sometimes.

I’ve had plenty of trial and error with homemade sourdough bread and artisan bread recipes but every time I nail a loaf, it makes all the messy moments completely worth it. Enjoy diving into it just like I did and experiment on your own too.

Why I Like this Recipe

I like this recipe because:
1. I really enjoy how simple it is to make and that it always turns out tasty.
2. I like being able to tweak it a bit so it fits whatever meal im planning, from sandwiches to french toast.
3. I appreciate the relaxing process of waiting for the dough to rest and fold; it makes me feel like i earned that delicious bite.
4. I love that the crust comes out crispy so perfect for garlic bread and turning leftovers into something special.

Here’s how i make my easy sourdough French bread: First, i mix together 500g bread flour (or all-purpose if i dont have bread flour), 360g lukewarm water, 150g sourdough starter (either an active one or even discard), and 10g salt in a big bowl. i stir until everything is combined and then let the dough rest for about 30 minutes so the flour can really absorb the water. After that, i do a few sets of folds every 30 minutes or so over the next 1 to 2 hours to strengthen it up. When the dough feels smooth and a bit more relaxed, i dust my work surface with extra flour, turn the dough out, and shape it into a long, thin loaf that kinda resembles French bread. It doesnt have to be perfect; it will still taste great. Then i put the shaped dough on a floured baking tray (or on parchment paper), cover it lightly with a kitchen towel, and let it proof for about 2 hours until it puffs up a bit. Meanwhile, i preheat the oven to 475°F and, if possible, place a small pan of water on the bottom rack to add some steam while baking. Right before baking, i use a sharp knife to make a few diagonal slashes on top of the dough so it expands the right way. I bake the bread for about 25 to 30 minutes until the crust turns a lovely golden color and the loaf sounds hollow when tapped on the bottom. Finally, i let it cool on a rack for at least 20 minutes before i slice it up so the texture sets perfectly.

Ingredients

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Ingredient Quantities

500g bread flour (or all-purpose flour if you dont have bread flour)

360g lukewarm water

150g sourdough starter (you can use an active starter or even discard)

10g salt

Extra flour for dusting your work surface

How to Make this

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1. In a large bowl, mix together 500g bread flour, 360g lukewarm water, 150g sourdough starter, and 10g salt. Just stir it up until everything’s combined.

2. Let the dough rest for about 30 minutes so the flour can absorb the water; this helps develop the gluten.

3. After the rest, give the dough a few sets of folds about every 30 minutes over the next 1 to 2 hours to strengthen it.

4. When the dough looks smooth and a bit more relaxed, turn it out onto a work surface lightly dusted with extra flour.

5. Shape the dough into a long, thin loaf resembling a French bread. Don’t worry if it’s not perfect – it will still taste great.

6. Place the shaped dough on a floured baking tray or a parchment-lined sheet, cover lightly with a kitchen towel, and let it proof for about 2 hours until it looks a bit puffed up.

7. Preheat your oven to 475°F. If you can, put a small pan of water on the bottom rack to create steam during baking.

8. Right before putting it in the oven, use a sharp knife to make a few diagonal slashes on top of your dough to help it expand properly.

9. Bake the bread in the preheated oven for about 25 to 30 minutes until the crust is golden and the loaf sounds hollow if you tap it on the bottom.

10. Let the bread cool on a rack for at least 20 minutes before slicing so the texture sets up well. Enjoy your sourdough French bread for sandwiches, garlic bread, or any other tasty treat!

Equipment Needed

1. A large mixing bowl for combining the flour, water, starter, and salt
2. A spoon or spatula for stirring the mixture
3. A clean work surface dusted with extra flour for shaping the dough
4. A baking tray or sheet pan lined with parchment paper for proofing and baking
5. A kitchen towel to lightly cover the dough while it proofs
6. An oven capable of reaching 475°F and a small pan (oven-safe) to create steam
7. A sharp knife to make diagonal slashes on the dough
8. A cooling rack to let the baked bread cool before slicing

FAQ

Can I use sourdough discard instead of an active starter?

Yes, you can use sourdough discard though it might take a bit longer for the dough to rise properly.

What if i dont have bread flour?

You can use all-purpose flour instead. The texture might be slightly different but it's still yummy.

How long should i let the dough rest?

The dough usually needs a bulk fermentation of about 3 to 4 hours, though if your kitchen is cooler it might need some extra time.

How do i know when the dough is ready for baking?

The dough should be doubled in size and feel airy. If you poke it and the dent remains, it’s ready to be baked.

Can i adjust the salt if i want a stronger flavor?

It's best to stick with the 10g salt listed. Too much salt can slow down the yeast activity and affect the rise.

Sourdough French Bread (with Starter Or Discard) Recipe Substitutions and Variations

For the bread flour, if you dont have it, you can use all-purpose flour or mix half all-purpose with half whole wheat flour for a denser, nuttier loaf.
If you dont have lukewarm water, room temperature tap water works fine as long as it isnt too hot or too cold.
For the sourdough starter, if you dont have an active one or even discard on hand, you can substitute with about 1/2 tsp of active dry yeast mixed with a bit more water and flour (your bread flavor might change a bit though).
If youre out of regular salt, kosher or sea salt can be used instead. Just be careful as the measurements might need a little tweaking.

Pro Tips

1. Make sure your sourdough starter is really active and bubbly before mixing. If it’s a bit sluggish, try feeding it a couple of hours ahead so it wakes up nicely.
2. After your dough’s taken a rest, don’t skip the folds. Even if they seem a bit tedious, those folds really help build strong gluten and give you a better rise later on.
3. When scoring your loaf, use a sharp knife and be gentle – if you press too hard or unevenly, it might not expand correctly in the oven.
4. For a crisp crust, create some steam in your oven. Try putting a small pan of water at the bottom or spritz a bit of water at the start of baking, just be careful not to overdo it.

Sourdough French Bread (with Starter Or Discard) Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

175

kcal

Equipment: 1. A large mixing bowl for combining the flour, water, starter, and salt
2. A spoon or spatula for stirring the mixture
3. A clean work surface dusted with extra flour for shaping the dough
4. A baking tray or sheet pan lined with parchment paper for proofing and baking
5. A kitchen towel to lightly cover the dough while it proofs
6. An oven capable of reaching 475°F and a small pan (oven-safe) to create steam
7. A sharp knife to make diagonal slashes on the dough
8. A cooling rack to let the baked bread cool before slicing

Ingredients

500g bread flour (or all-purpose flour if you dont have bread flour)
360g lukewarm water
150g sourdough starter (you can use an active starter or even discard)
10g salt
Extra flour for dusting your work surface

Directions

In a large bowl, mix together 500g bread flour, 360g lukewarm water, 150g sourdough starter, and 10g salt. Just stir it up until everything's combined.
Let the dough rest for about 30 minutes so the flour can absorb the water; this helps develop the gluten.
After the rest, give the dough a few sets of folds about every 30 minutes over the next 1 to 2 hours to strengthen it.
When the dough looks smooth and a bit more relaxed, turn it out onto a work surface lightly dusted with extra flour.
Shape the dough into a long, thin loaf resembling a French bread. Don't worry if it's not perfect – it will still taste great.
Place the shaped dough on a floured baking tray or a parchment-lined sheet, cover lightly with a kitchen towel, and let it proof for about 2 hours until it looks a bit puffed up.
Preheat your oven to 475°F. If you can, put a small pan of water on the bottom rack to create steam during baking.
Right before putting it in the oven, use a sharp knife to make a few diagonal slashes on top of your dough to help it expand properly.
Bake the bread in the preheated oven for about 25 to 30 minutes until the crust is golden and the loaf sounds hollow if you tap it on the bottom.
Let the bread cool on a rack for at least 20 minutes before slicing so the texture sets up well. Enjoy your sourdough French bread for sandwiches, garlic bread, or any other tasty treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.