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Artisan Sourdough French Bread

Two loaves of freshly baked Sourdough French Bread cooling, one sliced to show the open, airy crumb structure.
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A detailed recipe for baking high-hydration sourdough French bread with an open crumb and a very crispy crust, requiring steam during baking.

Ingredients

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  • 100g active sourdough starter (100% hydration)
  • 375g water (cool, about 65F/18C)
  • 500g bread flour (high protein)
  • 10g fine sea salt

Instructions

  1. Mix the starter and water in a large bowl until mostly combined.
  2. Add the flour and mix until a shaggy mass forms. Let this autolyse for 30 minutes.
  3. Sprinkle the salt over the dough and mix thoroughly, squeezing and folding the dough until the salt is incorporated.
  4. Perform four sets of stretch and folds every 30 minutes during the first two hours of bulk fermentation.
  5. Continue bulk fermentation at room temperature (68-72F) until the dough has increased in volume by about 40-50% and shows good activity, usually 3 to 5 hours total, depending on starter strength.
  6. Gently turn the dough onto a lightly floured surface. Divide it into two equal pieces. Pre-shape each piece into a loose log or boule. Cover and rest for 20 minutes (bench rest).
  7. Shape the dough into long, thin baguettes. Work gently to maintain the gas structure. Place each shaped loaf seam-side up onto a heavily floured couche or linen cloth, ensuring deep folds separate the loaves for support.
  8. Proof the loaves at room temperature for 45 to 90 minutes, or until they feel slightly puffy but still have good resistance when gently poked (poke test).
  9. Preheat your oven to 500F (260C) with a baking stone or steel inside for at least one hour. Place a cast iron pan or broiler tray on the bottom rack.
  10. Just before baking, transfer the loaves to a peel dusted with cornmeal or semolina. Score each loaf quickly and deeply with a sharp lame or razor blade at a shallow angle (about 30 degrees).
  11. Carefully slide the loaves onto the hot stone. Immediately pour 1 cup of boiling water into the hot pan on the bottom rack to create steam. Close the oven door quickly.
  12. Bake for 15 minutes with steam. Carefully vent the steam by opening the oven door slightly or removing the water pan. Reduce the temperature to 450F (232C).
  13. Continue baking for another 15 to 20 minutes until the crust is deep golden brown and crisp.
  14. Cool completely on a wire rack before slicing to allow the internal structure to set.

Notes

  • Use cool water to slow down fermentation, which is necessary for the complex flavor development in lean doughs.
  • For maximum oven spring, ensure your starter is very active and the final proofing time is accurate; under-proofed doughs often burst unevenly.
  • To achieve a very crispy crust, avoid opening the oven door until the steam phase is complete.

Nutrition

Find it online: https://cookerycourier.com/sourdough-french-bread-recipe-baking-method/