This Sourdough French Bread has everything you love about classic French bread…a crisp, golden crust, soft and airy interior, and delicious sourdough flavor! Made with just a few simple ingredients and naturally leavened without commercial yeast, this recipe makes two beautiful loaves perfect for sandwiches, garlic bread, French bread pizzas, or simply enjoying warm with butter.
The best part? You can make it all in one day! This recipe includes a same-day bake option when you’re short on time, or you can refrigerate the dough overnight and bake it fresh the next day. Either way, you’ll have delicious homemade sourdough French bread with a schedule that works for you!
Need this recipe even faster? Check out my Sourdough Discard French Bread (so soft!)
Table of Contents
- What is French bread?
- Why I love this recipe
- Frequently Asked Questions
- Different ways to use sourdough french bread
- How to make sourdough French bread: step-by-step
- Make the sweet levain
- Mix the dough
- Knead the dough
- How to shape sourdough French bread
- Shaping sourdough French bread-video
- Second Rise
- Score & Bake
- Storing sourdough French bread
What is French bread?
French bread is a classic loaf known for its crisp, golden crust and soft, airy interior. Traditionally made with just flour, water, salt, and yeast, it’s shaped into long, slender loaves, like baguettes or bâtards, and baked to develop that signature crust.
My sourdough version leans into those same characteristics but adds a naturally fermented depth of flavor and a chewier bite, perfect for sandwiches, garlic bread, or tearing apart warm with butter.
Why I love this recipe
- Sweet Levain: Creates a beautifully balanced, mild sourdough flavor without the strong tang.
- Same-Day Bake Option: Mix, shape, and bake two beautiful loaves all in one day!
- Flexible Overnight Option: Refrigerate the dough overnight and bake fresh the next day to fit your schedule.
- Perfect Texture: A crisp, golden crust with a soft, light, and airy interior.
- Two Generous Loaves: Perfect for garlic bread, sandwiches, French bread pizzas, or enjoying warm with butter.
- Naturally Leavened: Made entirely with sourdough starter, no commercial yeast needed!
Frequently Asked Questions
Do I have to use a sweet levain?
No! While I prefer using a sweet levain for its mild flavor and reduced sourness, you can absolutely use your regular active sourdough starter instead. Just make sure it’s bubbly, active, and ready to bake with. Keep in mind that a regular starter may produce a slightly tangier loaf.
Can I make this sourdough French bread in one day?
Yes! This recipe includes a same-day bake option. Keeping your dough in a warm environment (75–78°F) helps speed up fermentation, allowing you to mix, shape, and bake your bread all in one day. Just remember to watch the dough rather than the clock!
Can I refrigerate the dough overnight?
Absolutely! If you prefer to bake the next day, you can refrigerate the shaped loaves overnight and bake them the following day. This is a great option if you want fresh bread in the morning or need more flexibility in your schedule.
Why didn’t my sourdough French bread rise?
Your starter may not have been active enough, or your dough may have needed more time to ferment. Cooler temperatures can significantly slow fermentation, so make sure your starter is strong and allow the dough to double in size before shaping.
How do I get a crispy crust on sourdough French bread?
For a crispier crust, skip brushing the loaves with butter after baking. This will help preserve that classic, crusty French bread exterior!
Can I freeze sourdough French bread?
Yes! Allow the loaves to cool completely, then wrap them tightly and freeze for up to 3 months. Thaw at room temperature and warm in the oven to help restore that delicious crispy crust.
Different ways to use sourdough french bread
Sourdough French bread will serve you well and is versatile in many ways. Here are just a few ways we enjoy it.
- French Bread Pizza – Slice the bread in half, add your favorite toppings, and bake for a quick and delicious pizza alternative.
- Sub Sandwich – Use the sturdy, airy loaf to create the perfect base for a hearty sub sandwich, holding all your favorite fillings.
- Garlic Bread – Slice, spread with garlic butter, and toast for a classic side that pairs well with soups or pasta dishes.
How to make sourdough French bread: step-by-step
Baker’s schedule:
Baker’s Schedule (Same-Day Bake)
The evening before: Mix the sweet levain and allow it to rise overnight.
The following morning: Mix the dough and let it rise for 4–6 hours, or until doubled in size. Shape the loaves, cover, and allow them to complete their second rise for 3–6 hours, or until more than doubled in size. Bake as directed.
Overnight option: For more flexibility, cover the shaped loaves and place them in the fridge overnight. The next day, remove them from the fridge and allow them to finish their second rise at room temperature until more than doubled in size, then bake as directed.
For a same-day bake, keep the dough in a warm spot (75–78°F). Rise times will vary with temperature—watch the dough, not the clock.
Ingredients:
For the sweet levain
- 15 grams of sourdough starter (fed within the past 24 hours)
- 50 grams of water (if using honey decrease to 40 grams)
- 15 grams of sugar or honey
- 50 grams of all-purpose flour
For the dough
- 100 grams of sweet levain (from above)
- 285 grams of water
- 24 grams of sugar
- 500 grams of bread flour
- 28 grams of olive oil
- 10 grams of salt
- For the eggwash: 1 egg and a splash of water
Equipment
- Mixing bowl
- Food scale
- Bench scraper or dough scraper
- Large baking sheet
- Parchment paper
- Rolling pin
Make the sweet levain
- The evening before the dough is mixed, add the sourdough starter, sugar or honey if using, and water to a clean jar. Stir until the starter and sugar dissolve and the water becomes milky.
- Next, add the flour and stir until there are no dry bits of flour left. Loosely cover the jar and allow the levain to rest for 10-12 hours.
Mix the dough
This recipe can be mixed by hand or with a stand mixer.
- The following morning dissolve the sweet levain & sugar in the water in a mixing bowl. Whisk using a fork.
- Then add the bread flour, salt, and olive oil. Mix the dough until all of the flour as absorbed the water.
- Cover the bowl with plastic wrap and allow the dough to rest for 30-45 minutes.
Knead the dough
- Turn the dough out on a lightly floured surface and knead it by hand for 5-7 minutes or until it comes together and is no longer sticky.
- Place it in an oiled bowl, cover it and let it rest for 30-45 minutes.
- Perform one set of stretch and folds within the first 30–45 minutes of bulk fermentation.
- Once complete, cover the dough and allow it to rest undisturbed until doubled in size. To encourage faster fermentation, keep the dough in a warm spot (75–78°F).
- Pro tip:The dough should not sit out longer than 7 hours at room temperature or it will become difficult to shape.
How to shape sourdough French bread
*Sourdough French bread dough can be refrigerated for up to 24 hours after the first bulk rise.
- After the dough has doubled, line a large baking sheet with parchment paper and spray it with non-stick oil.
- Turn the dough out onto a lightly floured surface and divide it into 2 equal portions (I use a food scale for accuracy). Shape each piece into a round ball and let them rest for 10-15 minutes.
- After the dough has rested take each ball and roll it into an approximately 11×7 inch rectangle. Use flour as needed.
- Roll each rectangle up from the bottom forming a log shape and tighten the end seams by pinching them together.
- Place each shaped loaf carefully onto the baking sheet seam side down. Space them a few inches apart to ensure enough room for them to rise.
- Cover the pan with oiled plastic wrap or a large proofing bag.
Shaping sourdough French bread-video
Second Rise
*The dough will need to more than double in size before baking (this can take anywhere from 3-6 hours).
After shaping the dough choose from the 2 options below:
1. Let the dough rest for the entire second rise until more than doubled in size and bake the same day. Keeping the dough in a warm environment (75–78°F) will help speed up fermentation, making it possible to bake your bread the same day.
2. Place the shaped dough directly in the fridge and complete the second rise on day 2 (this allows for flexibility and longer fermentation if desired).
Score & Bake
- When ready to bake the sourdough French bread preheat the oven to 400 degrees F.
- Place the dough in the freezer for 10-15 minutes to make scoring easier.
- While the dough is resting, whisk together 1 egg and a splash of water.
- Remove the dough from the freezer and brush with the egg wash. Score 3 diagonal lines down each loaf using a bread lame or sharp razor.
- Bake the sourdough French bread for 25-30 minutes or until it is your desired golden brown. Check the bread at 20 minutes, if the bread is getting too brown cover with foil for the remainder of the time.
*Sourdough French bread is fully baked when it reaches an internal temperature of around 190°F to 210°F
- Upon removing the loaves from the oven brush them with butter for a softer crust.
- Allow sourdough French bread to cool for 1-2 hours before slicing into it.
Storing sourdough French bread
- Any leftover sourdough French bread can be stored in a ziplock bag or bread bag for 3-4 days on the counter.
- How to freeze: sourdough french bread loaves freeze well. Allow the full loaf to cool completely before wrapping it tightly in plastic wrap. Place the wrapped loaf in a large ziplock bag and place in the freezer for up to 3 months!
More sourdough bread recipes
- Sourdough Discard French Bread (so soft!)
- Simple Sourdough Recipe
- Soft Sourdough Sandwich Bread (not too tangy!)
- Easy Sourdough Discard Hoagie Rolls (so soft!)
Sourdough French Bread (same day bake!)
This sourdough French bread recipe has everything you want in bread with an incredible texture and perfectly golden crust with a same day bake option!
Equipment
- Mixing bowl
- Bench scraper
- Scoring tool
- Food scale
- Parchment paper
- Baking sheet
- Rolling Pin
Ingredients
For the sweet levain (optional)
- 15 grams sourdough starter (fed within the past 24 hours)
- 15 grams sugar or honey
- 50 grams water (if using honey decrease to 40 grams)
- 50 grams all-purpose flour
For the dough
- 100 grams sweet levain (from above)
- 24 grams sugar
- 285 grams water
- 500 grams bread flour
- 28 grams olive oil
- 10 grams salt
- 1 egg and a splash of water (for the eggwash)
Instructions
*Read the notes section for the baker's schedule*
Make the sweet levain
-
**The sweet levain is optional, however keep in mind if you use a regular sourdough starter the sandwich bread will have some tang to it.**
-
The evening before the dough is mixed, add the sourdough starter, sugar or honey if using, and water to a clean jar. Stir until the starter and sugar dissolve and the water becomes milky.
-
Next, add the flour and stir until there are no dry bits of flour left. Loosely cover the jar and allow the levain to rest for 10-12 hours.
Mix the dough
-
This recipe can be mixed by hand or with a stand mixer.
-
The following morning dissolve the sweet levain & sugar in the water in a mixing bowl. Whisk using a fork.
-
Then add the bread flour, salt, and olive oil. Mix the dough by hand until all of the flour as absorbed the water.
-
Cover the bowl with plastic wrap and allow the dough to rest for 30-45 minutes.
Knead the dough & stretch and folds
-
Turn the dough out on a lightly floured surface and knead it by hand for 5-7 minutes or until it comes together and is no longer sticky. Use small amounts of flour as needed.
-
Place it in an oiled bowl, cover it and let it rest for 30-45 minutes.
-
Perform one set of stretch and folds within the first 30–45 minutes of bulk fermentation.
-
Once complete, cover the dough and allow it to rest undisturbed until doubled in size. To encourage faster fermentation, keep the dough in a warm spot (75–78°F).
Pro tip: The dough should not sit out longer than 7 hours at room temperature or it will become difficult to shape.
Shape the dough
-
*Sourdough French bread dough can be refrigerated for up to 24 hours after the first bulk rise.
-
After the dough has rested, line a large baking sheet with parchment paper and spray it with non-stick oil.
-
Turn the dough out onto a lightly floured surface and divide it into 2 equal portions (I use a food scale for accuracy). Shape each piece into a round ball and let them rest for 10-15 minutes.
-
After the dough has rested take each ball and roll it into an approximately 11x7 inch rectangle. Use flour as needed.
-
Roll each rectangle up from the bottom forming a log shape and tighten the end seams by pinching them together.
-
Place each shaped loaf carefully onto the baking sheet seam side down. Space them a few inches apart to ensure enough room for them to rise and cover the pan with oiled plastic wrap or a large proofing bag.
Second Rise
-
The dough will need to more than double in size before baking (this can take anywhere from 3-6 hours).
-
After shaping the dough choose from the 2 options below:
1. Let the dough rest for the entire second rise until more than doubled in size and bake the same day. Keeping the dough in a warm environment (75–78°F) will help speed up fermentation, making it possible to bake your bread the same day.
2. Place the shaped dough directly in the fridge and complete the second rise on day 2 (this allows for flexibility and longer fermentation if desired).
Proof, score, & bake
-
When ready to bake the sourdough French bread preheat the oven to 400 degrees F.
-
Place the dough in the freezer for 10-15 minutes to make scoring easier. While the dough is resting, whisk together 1 egg and a splash of water.
-
Remove the dough from the freezer and brush with the egg wash. Score 3 diagonal lines down each loaf using a bread lame or sharp razor.
-
Bake the sourdough French bread for 25-30 minutes or until it is your desired golden brown. Check the bread at 20 minutes, if the bread is getting too brown cover with foil for the remainder of the time.
Sourdough French bread is fully baked when it reaches an internal temperature of around 190°F to 210°F
-
Upon removing the loaves from the oven brush with butter for a softer crust. Allow sourdough French bread to cool for 1 hour before slicing into it.
Storing sourdough French bread
-
Any leftover sourdough French bread can be stored in a ziplock bag or bread bag for 3-4 days on the counter.
-
How to freeze: sourdough French bread loaves freeze well. Allow the full loaf to cool completely before wrapping it tightly in plastic wrap. Place the wrapped loaf in a large ziplock bag and place in the freezer for up to 3 months!
Notes
Baker’s Schedule (Same-Day Bake)
The evening before: Mix the sweet levain and allow it to rise overnight.
The following morning: Mix the dough and let it rise for 4–6 hours, or until doubled in size. Shape the loaves, cover, and allow them to complete their second rise for 3–6 hours, or until more than doubled in size. Bake as directed.
Overnight option: For more flexibility, cover the shaped loaves and place them in the fridge overnight. The next day, remove them from the fridge and allow them to finish their second rise at room temperature until more than doubled in size, then bake as directed.
For a same-day bake, keep the dough in a warm spot (75–78°F). Rise times will vary with temperature, watch the dough, not the clock.
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