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Golden homemade sourdough French bread loaves on a wooden board, sliced to reveal airy texture, garnished with fresh thyme

Homemade Sourdough French Bread

This homemade sourdough French bread is a crusty, beginner-friendly recipe with a soft interior and tangy sourdough flavor. Perfect for sandwiches, soups, or as a side dish, this easy French bread with sourdough starter is sure to impress!
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Prep Time 10 minutes
Cook Time 30 minutes
Rise Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine French
Servings 2 loaves

Equipment

  • Bread machine
  • Baking stone
  • Sharp knife
  • Parchment paper
  • Spray bottle
  • Wire rack

Ingredients
  

  • 2 cups sourdough starter
  • 10 tablespoons water
  • 1 ½ teaspoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour (more if needed for kneading)
  • 2 teaspoons cornmeal
  • 2 cups boiling water
  • 1 egg yolk egg yolk
  • 1 tablespoon milk

Instructions
 

  • Add the sourdough starter, water, olive oil, salt, sugar, yeast, and flour into the bread machine in that order. Select the dough cycle and start the machine. If you’re making the dough by hand, combine the ingredients in a large bowl, then knead it until smooth—this should take about 8-10 minutes.
  • Once the dough cycle is complete, transfer the dough to a floured surface. Knead it a few times, adding more flour if it’s sticky. Divide the dough into two equal parts. Roll each piece into an 8x12-inch rectangle, about 1/2-inch thick. Roll the rectangles into log shapes, pinching the seams and tapering the ends to form loaves.
  • Line two baking sheets with parchment paper and sprinkle them with cornmeal to prevent sticking. Place the loaves onto the sheets.
  • Cover the loaves loosely with plastic wrap and let them rise in a warm spot for about 30 minutes, or until they double in size.
  • Preheat your oven to 375°F (190°C). Place a baking stone on the center rack (if you’re using one) and a shallow baking dish on a lower rack. Carefully pour the boiling water into the baking dish to create steam.
  • Use a sharp knife to make several 1/2-inch deep slashes across each loaf. Whisk together the egg yolk and milk, and brush the loaves with the mixture for a shiny finish.
  • Place the baking sheets onto the baking stone and quickly spray the oven interior 4-5 times with water from a spray bottle. Close the oven door, wait one minute, and spray again. Repeat this process twice more to create steam, which helps form a crispy crust. Bake the loaves for 15 minutes, then carefully remove the water-filled dish. Continue baking for an additional 15 minutes, or until the loaves are golden brown and sound hollow when tapped.
  • Transfer the loaves to a wire rack to cool completely before slicing. Trust me, the wait is worth it for that perfect texture!

Notes

While not required, a bread machine and a baking stone make the process easier and help achieve professional results.