Little Walnut Cottage

This post contains affiliate links. Please read our disclosure policy.

There’s nothing quite like the crackle of freshly baked sourdough French bread coming out of the oven. This recipe combines the rustic flavor of sourdough with the classic shape and soft crumb of traditional French bread—slow-fermented overnight for depth of flavor, easy to shape in the morning, and baked to golden perfection. If you’ve been wanting to make bakery-style bread at home, this sourdough French bread is the perfect place to start.

New to sourdough? Check out our How to Make Sourdough Starter guide!

Que the French music, friends. It’s time to make sourdough French bread.

Sourdough French bread is the bread dreams are made of. It’s soft on the inside, a little crispy on the outs, with just a hint of olive oil goodness. It’s the perfect side to any soup, pasta, or rainy day.

Sourdough French bread is one of the very first breads I mastered after making my sourdough starter. It’s the perfect sourdough recipe for beginners because it doesn’t require any stretch-and-folds, and you don’t need to let it rise to the heavens like sandwich bread. You just mix, knead, shape, and boom. Bread.

Why You’ll Love This Recipe

• Combines the rustic flavor of sourdough with the classic texture of French bread—crisp crust, soft chewy center. Yum!
• Long, slow fermentation enhances flavor and makes the bread easier to digest.
• Simple ingredient list—just flour, water, sourdough starter, and a few pantry staples.
• Easy to shape into classic French loaves, even if you’re new to sourdough.
• Versatile—perfect for sandwiches, soups, garlic bread, or served warm with butter (my favorite).
• Naturally leavened—no commercial yeast required.
• A great make-ahead recipe since it rises overnight while you sleep.

Ingredients You’ll Need

To make this sourdough French bread, you only need a few simple ingredients:

• Active sourdough starter – Recently fed and bubbly; this is what makes your bread rise naturally.
• Warm water – Helps activate the gluten and blend the starter smoothly.
• All-purpose or bread flour – Bread flour gives a slightly chewier crumb, but both work well.
• Sugar – A small amount for flavor and to help with browning.
• Olive oil – Adds softness and moisture to the crumb.
• Salt – Essential for flavor and gluten structure.
• Egg wash (optional) – For a shiny, golden crust.

How to Make Sourdough French Bread (Step-by-Step)

Step 1: Mix the starter and water. In a large mixing bowl, whisk together the active sourdough starter and warm water until the mixture is smooth and well combined.

Step 2: Add flour, sugar, oil, and salt. Stir in the flour, sugar, olive oil, and salt until a rough dough forms and most of the flour is absorbed.

Step 3: Knead the dough.

If using a stand mixer: knead with a dough hook on medium-low speed for 6–8 minutes, or until the dough is soft, smooth, and stretchy.
If kneading by hand: transfer the dough to a lightly floured surface and knead for about 10 minutes, until smooth and elastic. The dough should feel slightly tacky but not sticky.

 If your dough feels too dry, add water 1 tablespoon at a time until it comes together. If it feels too wet, add flour 1 tablespoon at a time until the dough comes together.

Step 4: Bulk Ferment. Transfer the dough to a lightly greased bowl, cover with a damp towel or plastic wrap, and place it in a warm spot to rise for 8–12 hours, or until doubled in size.

Step 5: Divide and shape the dough. Gently deflate the risen dough and divide it into two equal pieces. Shape each piece into a rectangle, then roll it tightly from the long side to form a loaf. Pinch the seam closed and tuck the ends under if needed.

Step 6: Second rise. Place each loaf seam-side down on parchment paper or in parchment-lined loaf molds. Cover lightly and let rise again for 2–4 hours, or until puffy and slightly expanded.

Step 7: Preheat and egg wash. Toward the end of the second rise, preheat the oven to 400°F (200°C). Whisk an egg with a splash of water and gently brush it over the tops of both loaves.

Step 8: Bake the bread. Bake for 20–22 minutes, or until the crust is golden brown and the bottom of the loaf sounds hollow when tapped.

Step 9: Cool and slice. Remove the loaves from the baking sheet and let them cool on a wire rack before slicing and serving.

Tips for Success

• Fully kneaded dough will stretch without tearing. Whether by hand or mixer, aim for smooth, elastic dough.
• Rise time may vary. If your kitchen is cool, place the dough in the oven with the light on or on top of a heating pad set to low.
• Want an extra-crusty loaf? Place a pan of hot water in the oven while baking to create steam.
• Don’t skip the second rise. It helps shape the crumb and prevents dense bread.
• Score the loaf if you’d like. A shallow cut along the top helps the bread expand while baking.

Variations & Add-ins

• Garlic & Herb – Mix 1–2 teaspoons of minced garlic and dried herbs into the dough or sprinkle on top after egg wash.
• Whole Wheat Sourdough French Bread – Use 1–2 cups of whole wheat flour and increase water slightly if dough feels dry.
• Everything Bagel Style – After egg wash, sprinkle with everything bagel seasoning.
• Honey Crust – Add 1 tablespoon of honey to the dough for a slightly sweet note.

How to Serve

This sourdough French bread is incredibly versatile. My favorite ways to enjoy it:

• Slice it warm and spread with salted butter or honey
• Use it for hearty sandwiches, or toast it for garlic bread.
• Serve it with Healthy Potato Soup with Bone Broth and Turkey Sausage or Healing Chicken Soup with Bone Broth and Coconut Milk
• As part of a cheese board
• Sourdough French toast

Storing & Freezing

• Room Temperature: Wrap in a clean kitchen towel or bread bag and store for 2–3 days.
• Freezing: Wrap tightly in plastic wrap, then foil or a freezer bag. Freeze for up to 3 months.
• Reheating: Thaw at room temperature and warm in a 350°F oven for 5–7 minutes to refresh the crust.

Sourdough French Bread FAQ

Can I use sourdough discard instead of active starter?

Yes! Add 1–2 teaspoons of active dry yeast or instant yeast to the dough when mixing the flour and other ingredients, and instead of bulk fermenting, let it rise for 1-2 hours. This gives a dependable rise while still keeping the sourdough flavor.

Why didn’t my dough rise?

Your starter may not have been active enough, or the room was too cold. Ensure the starter is bubbly and place the dough somewhere warm.

Can I bake this in a Dutch oven?

You can—but French bread is traditionally baked free-form. If using a Dutch oven, shape a round loaf instead of long loaves.

How do I get a shiny golden crust?

Brush the loaves with a beaten egg before baking.

Sourdough French Bread

This homemade sourdough French bread is soft on the inside, golden and crisp on the outside, and made with simple pantry staples. The dough is naturally leavened with sourdough starter, slow-fermented overnight for flavor and texture, then shaped into classic loaves and baked to perfection.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Bulk Ferment 8 hours hrs

Course Bread

Cuisine French

Servings 12

Ingredients

  

• 200 grams sourdough starter (active and bubbly, about 1 cup)
• 450 grams flour (about 3 3/4 cups)
• 250 grams water (about 1 cup)
• 1/4 cup cane sugar
• 2 tbs olive oil
• 2 tsp sea salt
• 1 egg beaten, for brushing the loaves before baking

Instructions

 

• Mix the starter – In a large mixing bowl, whisk together the water and sourdough starter until fully combined.`
• Add remaining ingredients & knead the dough – Add the flour, sugar, olive oil, and salt. If using a stand mixer: knead the dough with a dough hook on medium-low speed for 6–8 minutes, until smooth and elastic and the dough pulls away from the sides of the bowl (see note 1). If kneading by hand: turn the dough onto a lightly floured surface and knead for about 10 minutes, until soft, stretchy, and slightly tacky.
• Bulk Ferment: Transfer the dough to a lightly greased bowl. Cover with a damp towel or plastic wrap and place in a warm spot to rise for 8–12 hours, or until doubled in size.
• Shape the loaves: Gently punch down the dough and divide it into two equal portions. Flatten each into a rectangle, then roll tightly from the long edge to form a loaf.
• Second rise: Place the loaves seam-side down on parchment paper or in parchment-lined loaf molds. Cover and let rise for another 2–4 hours, or until puffy.
• Prepare to bake: Near the end of the second rise, preheat the oven to 400°F (200°C). Brush the tops of the loaves with egg wash.
• Bake the bread: Bake for 20–22 minutes, or until golden brown and the bottoms sound hollow when tapped. Remove from the oven and transfer to a wire rack to cool before slicing.

Notes

1.  If your dough feels too dry, add water 1 tablespoon at a time until it comes together. If it feels too wet, add flour 1 tablespoon at a time until the dough comes together.

Keyword sourdough french bread

You’re going to Love this Sourdough French Bread

Whether you’re new to sourdough or a seasoned baker, you’re going to love this sourdough French bread. It’s so simple to make and turns out perfectly every time. Pair it with your favorite soup, slather it with butter, and soon the French bistro music will be playing in your mind. Happy baking!

For More Sourdough Recipes, check out:

Sourdough Hamburger Buns

Sourdough Discard Chocolate Chip Cookies (Soft, Chewy & Easy)

How to Make Sourdough Starter: A Beginner’s Step‑by‑Step + Free Printable!