Soft & Crusty Sourdough French Bread | Easy Bakery-Style Loaves

If you love the flavor of sourdough but want a reliable, easy French bread recipe you can make at home, this Sourdough French Bread is the perfect balance. It has a light, tender crumb, a thin crackly crust, and just enough tang from sourdough starter—without requiring days of fermentation.

This recipe makes two beautiful loaves, perfect for slicing, freezing, or serving warm with butter, soup, or pasta. It’s an excellent option if you’re looking for homemade bread that rivals bakery loaves, using simple pantry ingredients and a straightforward method.

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Why You’ll Love This Sourdough French Bread Recipe

• Uses sourdough starter + yeast for dependable rise
• Soft interior with a classic French bread crust
• No complicated techniques or overnight fermentation
• Makes two loaves – great for sharing or freezing
• Perfect for sandwiches, garlic bread, or dipping

This is a fantastic recipe for both beginner sourdough bakers and experienced home bakers who want consistent results.

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Ingredients for Sourdough French Bread

Bread Dough

• 1 package (¼ oz) active dry yeast
• 1½ cups warm water (110°–115°F)
• ¼ cup sourdough starter (active or discard)
• 2 tablespoons canola oil
• 2 tablespoons sugar
• 2 teaspoons salt
• 4½ to 5 cups all-purpose flour

Cornstarch Wash (for classic crust)

• ½ cup water
• 1½ teaspoons cornstarch

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How to Make Sourdough French Bread

Step 1: Mix the Dough

In a large mixing bowl, dissolve the yeast in warm water. Let sit for a minute until slightly foamy. Add the sourdough starter, oil, sugar, salt, and 3 cups of flour. Beat until smooth, then stir in enough additional flour to form a soft, slightly sticky dough.

Step 2: Knead & First Rise

Turn the dough onto a floured surface and knead gently 20–30 times, just until smooth. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 to 1½ hours.

Stand Mixer Instructions (Step 1 & 2 Variation)

Step 1: Mix the Dough in a Stand Mixer

Add the warm water to the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and let it sit for 1–2 minutes until slightly foamy.

Add the sourdough starter, oil, sugar, salt, and 3 cups of flour. Mix on low speed until a smooth batter forms. Gradually add the remaining flour, ½ cup at a time, until a soft dough pulls away from the sides of the bowl. The dough should be slightly sticky but manageable.

Step 2: Knead & First Rise

Continue kneading the dough in the stand mixer on low to medium-low speed for 4–5 minutes, until smooth and elastic.

Transfer the dough to a lightly greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled in size, about 1 to 1½ hours.

Step 3: Shape the Loaves

Preheat the oven to 400°F. Punch down the dough and divide it in half. Roll each portion into a 12×8-inch rectangle, then roll up tightly jelly-roll style, starting from a long side. Pinch seams and ends to seal.

Place seam-side down on greased baking sheets. Tuck ends under, cover, and let rise until doubled, about 30 minutes.

Step 4: Slash & Prepare Cornstarch Wash

Using a sharp knife, make 4 shallow diagonal slashes across the top of each loaf.

In a small saucepan, whisk together the water and cornstarch. Cook over medium heat, stirring constantly, until thickened. Remove from heat and brush some of the wash over the loaves.

Step 5: Bake

Bake for 15 minutes, then brush loaves with the remaining cornstarch wash. Return to oven and bake 10 minutes longer, or until lightly golden brown.

Remove from pans and cool on wire racks before slicing.

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Tips for Perfect Sourdough French Bread

• Don’t over-knead – this dough should stay soft
• Use warm, not hot water to avoid killing the yeast
• The cornstarch wash creates that classic bakery-style crust
• Let loaves cool before slicing for the best texture

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How to Serve Sourdough French Bread

This bread is incredibly versatile:

• Slice for sandwiches or paninis
• Serve warm with butter or honey
• Use for garlic bread or bruschetta
• Pair with soup, stew, or pasta
• Toast slices for breakfast

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Storage & Freezing

• Store at room temperature, wrapped, for up to 2 days
• Freeze whole or sliced loaves for up to 3 months
• Thaw at room temperature or warm in the oven before serving

Print

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Frequently Asked Questions

Can I use sourdough discard?

Yes. This recipe works well with active starter or discard since yeast provides the main rise.

Can I make this bread ahead of time?

Absolutely. Bake, cool completely, and freeze. Thaw and warm before serving.

Why use cornstarch wash instead of egg wash?

Cornstarch creates a thin, crisp crust without adding shine or color, keeping the bread traditional.

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Final Thoughts

This Sourdough French Bread recipe is one of those reliable, back-pocket recipes every home baker should have. It delivers bakery-quality results, incredible flavor, and a beautiful crust—all without complicated steps.

Whether you’re serving it fresh from the oven or freezing a loaf for later, this bread is guaranteed to become a household favorite.