Name: French Sourdough Bread
Prep time: 10 min
Cook time: 40 min
Total time: 6 h 30 min
Cuisine: French
Ingredients: 500g unbleached bread flour; 350ml filtered water; 150g active sourdough starter; 10g sea salt

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French Sourdough bread is one of those things everyone thinks is too hard to bake at home. Honestly, I felt kinda the same way at first (not gonna lie—my first loaf was a disaster). I just wanted something softly chewy inside and crispy on the outside, the kind you grab still warm from a Paris bakery.

I’ve messed up a bunch, tried shortcuts, but the flavor of a slow-risen French Sourdough bread wins every time. If you’re feeling the same curiosity or frustration, you’re in the right spot. By the way, if homemade bread is your thing, you’ll love this cool artisan bread recipe I found the other day too!

Why You’ll Love This Recipe

The thing about French Sourdough bread is honestly how simple it is… as long as you don’t overthink it. You mix, you wait (sometimes kinda impatiently), you bake, you end up with a five-star restaurant smell in your kitchen. Need more convincing? This loaf actually tastes like “old-world” bread without a passport needed. The crust does that crunchy thing you see in silly food ads, but the inside is all squishy and just a touch tangy—grabs butter so well (I could eat half a loaf this way, no joke). And it stays fresh longer than your regular supermarket fluff. If that’s not something, I don’t know what is.

The first time I made this French Sourdough bread, my roommate walked in, took a huge bite, and just yelled “Are you serious right now?” Pretty much sums it up!

French Sourdough bread

Important Ingredients

You’re not gonna need a laundry list here. The basics matter! Good flour is like the backbone (French-type flour works, but honestly, any unbleached bread flour can cut it). You’ll want water—filtered is nice, but if tap is all you’ve got, no stress. Sourdough starter is where the magic comes in. Some folks treat it like a pet (I might be guilty), so try to use it when it’s bubbly and smells a tiny bit fruity.

Lastly, a decent salt. I know, sounds fussy, but the difference between table salt and sea salt is wild in bread. Salt makes everything pop. If you ask me, never skip this part. Some recipes say “optional.” No way.

French Sourdough bread

How to Make Sourdough French Bread

I promise, it’s not a wild science experiment. Start by mixing your flour, water, and sourdough starter in a big bowl (honestly, you can do it with your hands, no fancy gadgets). After ten minutes, add the salt and squish it all in. To get that real-deal French Sourdough bread crumb, let the dough rise at room temp until it’s puffy and looks a bit like it’s breathing (takes hours, so, yes, patience is your friend).

Punch it down, shape into a loaf or two, and pop it in a floured towel to rise longer. Don’t rush this step—the slower the better for bubbles. When it’s ready, bake in a super hot oven. I like to spray a little water inside for extra crunch on the outside. Let cool before you slice (even if it smells like a little doughy cloud).

French Sourdough bread

Sourdough French Bread Tips

Let me keep it real—most mistakes are totally fixable. If your bread is flat, try letting it rise longer next time. It’s probably just cold in your kitchen (been there). Timing is everything, but flexibility helps… If you’re busy, pop it in the fridge and slow-proof overnight. Warmer rooms speed things up, but the taste is bigger and better if you go slow. I always let mine go at least five or six hours on the first rise (the anticipation, whew!). Oh, and please don’t cut your loaf while it’s piping hot. Let it rest or it’ll be gummy inside.

French Sourdough bread

How to Store Leftovers

Listen, if there’s any left (rare in my house), here’s what I do. First off, don’t fridge it—makes it tough. Wrap the cooled loaf in a clean kitchen towel and keep it on the counter. It’ll stay lovely for two days, easy. You can slice and freeze—you’ll thank yourself on rainy mornings. Reheat in the oven to bring it back to life. Totally transforms day-old bread. Whoever said French Sourdough bread doesn’t last, clearly never froze a slice.

French Sourdough bread

Serving Suggestions:

Rip off pieces and dunk in olive oil and vinegar—feels so Mediterranean.
Makes grilled cheese outrageously tasty. Like, why did I ever use sandwich bread before?
Toasted with jam and butter. Simple, but unbeatable.
If you wanna get fancy, drizzle with honey and sprinkle a little sea salt.

So yeah, making French Sourdough bread at home is totally worth it—even if your first loaf doesn’t win any beauty contests! Dive in, try it, and don’t be surprised if you end up baking it waaay more than you planned.

If you wanna get lost down the happy bread rabbit hole, give Pain de Campagne: French Sourdough Bread a look for even more tips. Or, if your sweet tooth is acting up, check out this dreamy Best Blueberry French Toast Casserole. Bread adventures are just better when you share ‘em—let me know how yours turns out!

French Sourdough bread