Go Back
–+ servings

Sourdough French Bread

No ratings yet
Course: Bread
Cuisine: American
Keyword: bread, sourdough bread
Servings: 12
Print Recipe Pin Recipe

Equipment

Ingredients

DRY INGREDIENTS

  • 5 - 5 1/2 c. unbleached bread or all-purpose flour
  • 1 T. sugar
  • 2 tsp. salt
  • 2 tsp. instant yeast

WET INGREDIENTS

Instructions

DOUGH

  • In a large mixing bowl, put in the sourdough starter, water, instant yeast, and sugar. Stir together and let sit for a few minutes.
  • Add 4 c. flour, instant ClearJel, and salt.

PROOF

  • Cover bowl with towel or beeswax wrap and put in a warm place until it doubles in size (about 1 1/2 -2 2 hours).

KNEAD

  • Place dough onto a board or counter dusted with flour and knead by hand about 5 minutes. Add in an additional 1 to 1 1/2 c. more flour until it is smooth.

SECOND PROOF

  • Dust the banneton with flour and place smooth side down into the banneton basket. Cover with beeswax cover or towel.
  • Let rise in a warm place another 45 minutes-1 hour. The loaf is ready when it reaches slightly above the top of the banneton basket or by pushing finger into the center of loaf and it bounces back quickly.

BAKE

  • Turn out of basket onto a piece of parchment paper to fit a dutch oven. Place in dutch oven, spread with flour and score design on top using a bread lame.
  • Bake at 400° for 20 minutes. Remove lid from the dutch oven. Reduce oven to 375° and bake an additional 25-30 minutes until center is 205°.
  • Place a baking pan with some water on the bottom of oven. This will create steam during the baking process.
  • Let bread cool before slicing. Cover and store in airtight container and keep on counter 1-2 days.