*Read the notes section for the baker's schedule*

Make the sweet levain

1. **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.**
2. 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.
3. 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

1. This recipe can be mixed by hand or with a stand mixer.
2. The following morning dissolve the sweet levain & sugar in the water in a mixing bowl. Whisk using a fork.
3. Then add the bread flour, salt, and olive oil. Mix the dough by hand until all of the flour as absorbed the water.
4. Cover the bowl with plastic wrap and allow the dough to rest for 30-45 minutes.

Knead the dough & stretch and folds

1. 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.
2. Place it in an oiled bowl, cover it and let it rest for 30-45 minutes.
3. Perform one set of stretch and folds within the first 30–45 minutes of bulk fermentation.

4. 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

1. *Sourdough French bread dough can be refrigerated for up to 24 hours after the first bulk rise.
2. After the dough has rested, line a large baking sheet with parchment paper and spray it with non-stick oil.
3. 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.
4. After the dough has rested take each ball and roll it into an approximately 11x7 inch rectangle. Use flour as needed.
5. Roll each rectangle up from the bottom forming a log shape and tighten the end seams by pinching them together.
6. 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

1. The dough will need to more than double in size before baking (this can take anywhere from 3-6 hours).

2. 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

1. When ready to bake the sourdough French bread preheat the oven to 400 degrees F.
2. 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.
3. 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.

4. 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

5. 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

1. Any leftover sourdough French bread can be stored in a ziplock bag or bread bag for 3-4 days on the counter.
2. 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!