Imagine pulling a warm, golden-brown loaf of French bread straight from your oven, its crust crackling as you slice into it. With our Quick Sourdough French Bread recipe, you can bring the delightful aroma and taste of freshly baked bread into your home in just under an hour! Using a simple combination of ingredients you likely already have in your kitchen, this recipe is perfect for both novice bakers and seasoned pros looking to whip up a delicious loaf without the fuss. Get ready to impress your family and friends with this easy, yet irresistible, sourdough creation that’s perfect for sandwiches, toast, or simply enjoyed with a pat of butter!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 cup sourdough starter
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
Instructions
- In a large mixing bowl, combine the sourdough starter, warm water, salt, and sugar. Mix thoroughly until well incorporated.
- Gradually add the all-purpose flour to the wet ingredients, stirring continuously to form a shaggy dough. Mix until no dry flour remains.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth and elastic, with a soft and slightly tacky texture.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 2 hours or until the dough has doubled in size.
- Once risen, punch down the dough to release air bubbles and transfer it to a floured surface. Gently shape the dough into a long, narrow loaf typical of French bread.
- Transfer the shaped loaf to a baking sheet lined with parchment paper. Cover and let it rise again for another 45-60 minutes.
- Preheat the oven to 425°F (220°C). Optional: Make diagonal slashes across the top of the loaf with a sharp knife to allow for expansion.
- Bake the bread for 22-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let the bread cool on a wire rack for at least 30 minutes before slicing to allow the internal structure to set.
Tips
- Use a Reliable Sourdough Starter: Make sure your sourdough starter is active and bubbly for the best rise and flavor. If it's been sitting in the fridge, feed it a day before you plan to bake.
- Knead Thoroughly: Kneading is crucial for developing gluten, which gives the bread its structure. Don’t skip this step; aim for a smooth, elastic dough.
- Warm Environment for Rising: Find a warm, draft-free spot for the dough to rise. You can place it in an oven (turned off) with the light on to create a cozy environment.
- Don’t Rush the Second Rise: Allow the loaf to rise adequately during the second proofing to achieve a light and airy texture. Patience is key!
- Steam for a Crusty Exterior: For an extra crispy crust, place a pan of water in the oven while it preheats to create steam during baking.
- Cool Before Slicing: Let your bread cool on a wire rack for at least 30 minutes before cutting. This helps set the crumb structure and enhances the flavor.
- Experiment with Flavors: Feel free to add herbs, garlic, or cheese to the dough for a unique twist on the classic sourdough flavor.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 80g
Protein: 12g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
