My Soft Sourdough Master Recipe is my new favourite thing. One dough recipe, so many possibilities, one of which is this French bread; which while sourdough, manages to be delightfully soft and not super chewy. There is a time and place for chewy sourdough, and if you’re struggling with your family not being so keen on sourdough, you know the battle of them complaining about chewy crusts and sour bread, even if you yourself are enjoying it.
To make this French bread, follow the Soft Sourdough Master Recipe up to the shaping point, then proceed with this recipe. While most French bread recipes call for an egg wash and shiny crust, I prefer butter after baking to get a soft crust.
Soft Sourdough French Bread
- 1 batch Soft Sourdough Master Dough
- Butter to brush crust with after baking
- Follow the Soft Sourdough Master Recipe up to the end of the second rising time.
- Dump your dough out onto a lightly floured counter, roll out to 18" x 6" rectangle.
- Roll your dough up so its now an 18" long log, tuck the ends in to make them tidy and flip seam side down onto a cookie sheet/half sheet pan lined with a silpat or parchment.
- Cover and let rise 2-3 hours. If your house is REALLY cold, like below 60F/15C, turn your oven on for a minute or two. Tuck a cast iron pan in first to help retain heat. Turn oven off and put covered bread into oven.
- When it's doubled (don't forget to take bread out if its in there!) preheat oven to 375F.
- Slash 3 diagonal slices in the top of the loaf for the classic French bread look.
- Bake for 15 minutes, flip it around and bake another 10 minutes.
- Check the internal temp of your loaves- this is the most reliable way to know your bread is ready. Your bread should be 190-200F; if not put it in for another 5 minutes.
- When the bread is done, take out of the oven, brush the crust with butter. I either rub a stick of butter on top or melt butter and brush it on with a pastry brush.
- Now the best part…eat it!