sourdough Frensh bread
A crusty artisan-style sourdough Frensh bread with a chewy interior—perfect for sandwiches or served with soup.
Print Pin Servings: 1 large loaf
Calories: 220kcal
Cost: $2 – $3
Equipment
- 1 Mixing bowl Large
- 1 Kitchen scale For accurate measurements
- 1 Bench scraper For dough handling
- 1–2 Proofing baskets Or bowls with cloth lining
- 1 Lame or razor For scoring
- 1 Dutch oven or stone For baking
- 2 Kitchen towels Clean, for covering
Ingredients
- 1 cup Active sourdough starter bubbly and fed
- 2 cups Bread flour
- 1 cup All-purpose flour
- 1½ cups Warm water Around 100°F
- 2 teaspoon Sea salt
- 1 tablespoon Olive oil Optional, for dough softness
Instructions
- Mix starter, water, and flour until combined
- Add salt and oil, knead to form smooth dough
- Let dough rise 4–6 hrs at room temp
- Shape into boule or batard
- Final proof 2–3 hrs, covered
- Preheat oven to 450°F
- Score dough and bake with steam for 15 mins
- Continue baking uncovered until golden
Notes
Use a Dutch oven with the lid on for initial baking to create steam and crust, then remove the lid to finish browning.
Nutrition
Serving: 100g | Calories: 220kcal | Carbohydrates: 42g | Protein: 6g | Fat: 2.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.3g | Sodium: 290mg | Potassium: 90mg | Fiber: 2g | Vitamin A: 5IU | Calcium: 8mg | Iron: 2mg