Sourdough French Bread Recipe for a Crusty Loaf

Love baking bread? Explore 1,352 artisan and everyday recipes in The Breads Cookbook — from simple loaves to stunning sourdough.

When I set out to craft a Sourdough French Bread with an authentic, crackling crust, I rely on a lean formula: 500g bread flour, 100g active sourdough starter, 7g yeast, 10g salt, and precise hydration. By layering fermentation—first with the yeast, then a slow bulk rise—I achieve a complex flavor profile and open crumb. If you want to master that signature rustic chew, the shaping and scoring technique becomes crucial next.

Ingredients

• 1 packet active dry yeast
• 1/4 cup water (warmed to 110-115°F)
• 4 1/2 cups unbleached flour, unsifted
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 cup water
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1/4 cup sourdough starter

Now, let’s talk dough details. The flour—unbleached and unsifted—really sets the stage for that classic French loaf vibe. Skip the fancy, high-protein bread flour (unless you like your bread with the chewiness of a gym membership). The water temperature for the yeast? Pretty pivotal. Too hot and the yeast is toast (literally, in a bad way); too cool and it just sits there, sulking, refusing to rise. The sourdough starter? That’s the magic. The secret handshake in the bread world. If you don’t have one, borrow a spoonful from that friend who’s always talking about their “starter’s mood swings,” or make your own, but be ready for a little commitment. And don’t be afraid to play with the salt or sugar—just, you know, don’t go wild. This is bread, not a science experiment. Unless you want it to be, in which case, who am I to judge?

Steps

Sure thing. Here’s a step-by-step guide for making that crusty, classic Sourdough French Bread, chatty style, with all the friendly reminders and just a little bit of sass:

—

Steps

1. In a small bowl, dissolve 1 packet active dry yeast in 1/4 cup warm water (110 to 115°F). Wait for the yeast to get bubbly and foamy—imagine it’s waking up and stretching. This loaf bakes beautifully in a premium toaster oven when you want a smaller batch or quicker preheat times. High-quality blades like those on a high-end sushi knife are prized for their sharpness and edge retention.
2. Grab a big mixing bowl. Toss in 4 1/2 cups unbleached, unsifted flour. To this, add 2 tablespoons sugar and 2 teaspoons salt. Stir together, pretending you’re on a baking show.
3. Pour in the yeast mixture. Add 1 cup water, 1/2 cup milk, 2 tablespoons vegetable oil, and 1/4 cup sourdough starter. Scrape down the sides if things get wild.
4. Mix everything together until a dough starts to form. At first, it’ll stick to your hands like it wants to be friends. Keep going.
5. Lightly flour your work surface. Turn out the dough and knead for about 6-8 minutes—think of it as giving the dough a nice massage. It should get smooth and just a little springy.
6. Plop the dough back in the bowl. Cover with a towel or plastic wrap. Let it rise in a warm spot until doubled, about an hour. Or until you get tired of checking on it every five minutes.
7. Punch down the dough to deflate those bubbles. Turn it out onto the floured board. Divide in half—no need for a ruler, just eyeball it.
8. Shape each piece into a long, oblong loaf. Roll each one up tightly from one side, like you’re making a burrito that’s on a gluten-free diet.
9. Pinch the edge to seal it shut. Then gently shape into the final loaf size you want. No judgment if one is a little wonky.
10. Place both loaves on a greased baking sheet. Cover and let them rise again, until doubled. It’s their second nap of the day.
11. With a VERY sharp knife or razor blade, make a few diagonal slashes on top of each loaf. Don’t overthink it—the bread police are not coming.
12. Brush the tops lightly with water. This is for that crispy, bakery-style crust. Think of it as giving the loaves a mini spa treatment.
13. Bake in a preheated 400°F oven for about 25 minutes, or until the loaves are golden brown and sound hollow when tapped.
14. Remove from oven. Let cool on a wire rack, if you can wait. If not, just try not to burn your mouth. Or do—no judgment.
15. Slice, slather with butter, and try to act casual when everyone suddenly appears in the kitchen like bread-loving ninjas.
16. For precise slicing and nicer presentation, consider using a ceviche knife set designed for delicate, sharp cuts.

—

That’s it. You’re now the proud creator of crusty, gorgeous sourdough French bread. Enjoy the applause—or the crumbs.

Cooking Tips

Ever wonder why some loaves develop that perfect, shattering crust while others end up disappointingly soft? For sourdough French bread, I always preheat my oven to 500°F, then reduce to 400°F when baking. I introduce steam by placing a pan of boiling water on the oven floor. Use a lame for precise scoring—this ensures controlled oven spring and that signature, crisp exterior.

Final Thoughts

Curiously, what distinguishes a truly exceptional sourdough French bread is the combination of meticulously measured ingredients and strict adherence to fermentation times. Precision in hydration—1 cup water and 1/2 cup milk—ensures favorable crumb structure, while a 1/4 cup active starter imparts characteristic tang. Proper scoring at a 30-degree angle facilitates oven spring. In my experience, these technical details yield consistently superior, crusty loaves.