French sourdough bread is the epitome of artisan baking. With its origins rooted in traditional French bakeries, these loaves are renowned for their crusty exteriors, airy crumbs, and delightfully tangy flavors.
Whether it’s the rustic country loaf, an elegant pain d’épi, or a festive sourdough couronne, French sourdough bread offers both variety and excellence.
This article brings you a collection of 25+ French sourdough bread recipes, perfect for home bakers seeking to recreate the authentic flavors of France.
The process of making sourdough bread involves fermentation with a natural starter, creating a unique depth of flavor and a more digestible loaf.
French sourdough recipes, in particular, emphasize simplicity, quality ingredients, and time-honored techniques that result in beautifully crafted bread.
Whether you’re new to sourdough or a seasoned baker, these recipes will help you elevate your bread-making skills while adding French flair to your kitchen.
In this comprehensive guide, we explore a variety of sourdough breads inspired by French tradition.
From classic pain de campagne to the delicate shapes of pain d’épi and the festive couronne, each recipe brings something special to the table.
Ready to start your French sourdough journey?
Let’s dive into these 25+ French sourdough bread recipes that will transport you straight to the heart of a French boulangerie!
25+ Easy French Sourdough Recipes for This Occasion
French sourdough bread-making is a rewarding experience that combines traditional techniques with artisan creativity.
Whether you’re crafting a rustic pain de campagne for a hearty dinner or shaping a decorative pain d’épi for a special occasion, these recipes are sure to elevate your bread-baking skills.
The beauty of French sourdough lies in its balance of crisp crusts, soft interiors, and the nuanced flavors created by slow fermentation.
By experimenting with these 25+ French sourdough bread recipes, you can enjoy a variety of textures, flavors, and presentations, all while learning new techniques that honor the tradition of French baking.
With each loaf, you’ll bring a little piece of France into your home, delighting your senses and those of anyone lucky enough to share in the result.
Whether it’s for everyday enjoyment or festive gatherings, these French sourdough breads will add a touch of rustic elegance to your meals.
Ready to begin your own French sourdough adventure? Grab your starter, preheat the oven, and let’s bake some artisanal masterpieces!
Classic French Sourdough Boule Recipes
The classic French sourdough boule is a staple in French cuisine, known for its crusty exterior and soft, chewy interior. This bread is made using a natural starter, which gives it a distinctive tangy flavor that pairs wonderfully with various dishes. With just a handful of ingredients, this recipe will guide you to create a delicious boule that embodies the essence of French baking.
Ingredients:
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g sea salt
Instructions:
- Mixing the Dough:
In a large mixing bowl, combine the bread flour and water. Stir until no dry flour remains. Let this mixture rest for 30 minutes (autolyse). - Incorporating the Starter:
After the autolyse, add the active sourdough starter and sea salt to the dough. Mix until fully incorporated. The dough will be sticky at this point. - Bulk Fermentation:
Cover the bowl with a damp cloth and let it rise at room temperature (around 75°F/24°C) for 4-5 hours. During this time, stretch and fold the dough every 30 minutes for the first two hours to develop gluten. - Shaping the Boule:
After the bulk fermentation, gently turn the dough onto a floured surface. Shape it into a round boule by tucking the edges towards the center. Let it rest for 30 minutes. - Final Shaping:
After resting, flip the dough seam-side up and shape it again. Place it seam-side down into a floured banneton (proofing basket). Cover and let it proof for another 2-3 hours at room temperature or overnight in the fridge. - Preheating the Oven:
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. - Baking the Boule:
Carefully remove the hot Dutch oven and transfer the dough into it (you can score the top for a beautiful design). Cover and bake for 30 minutes. Then, remove the lid and bake for another 15-20 minutes until golden brown. - Cooling:
Remove the boule from the Dutch oven and let it cool on a wire rack for at least an hour before slicing.
This classic French sourdough boule not only boasts a beautiful crust and airy crumb but also a delightful flavor that gets better with time. Perfect for slathering with butter, pairing with cheese, or enjoying with soups and stews, this bread encapsulates the heart of traditional French baking. Embrace the art of sourdough and enjoy the satisfaction of creating your own artisan bread at home!
Rustic French Sourdough Pain de Campagne Recipes
Pain de Campagne, or country bread, is a beloved French sourdough variety that embodies rustic charm. This recipe combines different flours to create a complex flavor profile and a textured crumb. Its versatility makes it suitable for sandwiches, toast, or simply enjoying with a drizzle of olive oil and balsamic vinegar.
Ingredients:
- 400g bread flour
- 100g whole wheat flour
- 400g water (room temperature)
- 100g active sourdough starter
- 10g sea salt
Instructions:
- Mixing the Dough:
In a large bowl, mix the bread flour and whole wheat flour with the water. Stir until there are no dry bits of flour left. Let the mixture rest for 30 minutes. - Adding the Starter and Salt:
After the autolyse, incorporate the sourdough starter and salt into the dough, mixing well until fully integrated. - Bulk Fermentation:
Cover the bowl with a damp cloth and allow it to rise at room temperature for 4-6 hours. Perform stretch and fold techniques every 30 minutes for the first 2-3 hours. - Pre-Shaping:
Gently transfer the dough to a floured surface and shape it into a round. Let it rest for 30 minutes, covered. - Final Shaping:
Shape the dough into a batard (oval) or round loaf, then place it seam-side down in a floured banneton. Cover and proof for 2-3 hours at room temperature or refrigerate overnight. - Preheating the Oven:
Preheat the oven to 450°F (232°C) with a Dutch oven inside. - Baking the Bread:
Once preheated, carefully remove the Dutch oven and transfer the dough inside (scoring optional). Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until browned. - Cooling:
Transfer the bread to a wire rack and cool for at least one hour before slicing.
This rustic French Pain de Campagne is the perfect embodiment of simple ingredients resulting in extraordinary flavor. Its chewy crust and soft interior make it ideal for any meal, whether served alongside a hearty stew or transformed into gourmet sandwiches. Experiment with different flours or add-ins like seeds or herbs to make this bread your own. Once you master this technique, you’ll find it hard to go back to store-bought bread!
Flavored French Sourdough Pain Complet Recipes
Pain Complet, or whole wheat sourdough bread, is a nutritious and flavorful choice that highlights the benefits of whole grains. This recipe showcases the depth of flavor that comes from whole wheat flour combined with the tang of sourdough. It’s a wholesome bread that pairs excellently with both sweet and savory toppings.
Ingredients:
- 500g whole wheat flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g sea salt
Instructions:
- Initial Dough Mixing:
In a large bowl, mix the whole wheat flour and water until no dry flour remains. Let it autolyse for 30 minutes. - Adding Starter and Salt:
Incorporate the sourdough starter and salt into the dough, mixing thoroughly until smooth. - Bulk Fermentation:
Cover the bowl with a damp cloth and allow the dough to rise for about 4-5 hours, performing stretch and folds every 30 minutes for the first 2 hours. - Shaping the Dough:
Transfer the dough onto a lightly floured surface. Shape it into a round or oval loaf and let it rest for 30 minutes. - Final Proofing:
After resting, shape the dough again and place it seam-side down in a well-floured banneton. Proof for 2-3 hours at room temperature or in the fridge overnight for enhanced flavor. - Oven Preparation:
Preheat your oven to 450°F (232°C), placing a Dutch oven inside. - Baking Process:
Carefully transfer the dough into the hot Dutch oven. Score the top if desired, cover, and bake for 30 minutes. Remove the lid and continue baking for an additional 15-20 minutes until golden brown. - Cooling Time:
Allow the bread to cool on a wire rack for at least one hour before slicing.
This whole wheat sourdough bread is a delicious way to incorporate more whole grains into your diet without sacrificing flavor. The natural tang from the sourdough culture beautifully complements the nuttiness of the whole wheat flour. Whether enjoyed fresh with butter, transformed into toast, or served as part of a cheese platter, this Pain Complet is sure to impress. Plus, the health benefits of whole grains make it an excellent choice for daily consumption. Enjoy the satisfaction of baking a wholesome, artisan bread that your family will love!
French Sourdough Baguette Recipes
The French sourdough baguette is an iconic bread, known for its long, slender shape and crisp crust. This recipe combines the complexity of sourdough fermentation with the classic baguette technique, yielding a bread that’s chewy on the inside with a satisfyingly crunchy crust. A must-have for sandwiches, crostini, or simply enjoyed with butter and jam, this baguette brings French bakery vibes right to your kitchen.
Ingredients:
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g sea salt
Instructions:
- Mixing the Dough:
Combine the bread flour and water in a large bowl. Stir until no dry flour remains, then let the dough rest for 30 minutes. - Adding Starter and Salt:
Add the sourdough starter and salt to the dough, mixing until fully incorporated. The dough will be sticky at this stage. - Bulk Fermentation:
Cover the dough and let it ferment at room temperature for 3-4 hours, performing stretch and folds every 30 minutes for the first 2 hours. - Shaping the Baguettes:
Once fermented, divide the dough into 3 equal portions. Shape each portion into a rough rectangle, then fold it into a baguette shape by folding the sides inward and rolling the dough tightly. Let the baguettes rest seam-side down for 30 minutes. - Final Proofing:
Transfer the shaped baguettes onto a parchment-lined baking sheet or a floured couche. Cover and proof for 2 hours at room temperature or refrigerate overnight. - Preheating the Oven:
Preheat your oven to 475°F (246°C) with a baking stone or steel inside. Place a shallow pan of water on the bottom rack to create steam. - Scoring and Baking:
Score the top of the baguettes with a sharp knife or razor blade, then bake for 20-25 minutes until golden and crispy. - Cooling:
Allow the baguettes to cool on a wire rack before slicing or serving.
These sourdough baguettes capture the essence of French baking, with their airy crumb and beautifully crisp crust. Whether served warm with a slab of butter, used to make gourmet sandwiches, or sliced for appetizers, this versatile bread is a showstopper at any meal. With a little patience and practice, you’ll master the art of sourdough baguettes, bringing a slice of France to your table.
French Sourdough Brioche Recipes
Sourdough brioche is a rich, buttery bread that perfectly marries the tang of sourdough with the decadence of traditional brioche. This recipe offers a lighter, more wholesome version of the classic French sweet bread, making it perfect for both breakfast treats and elegant desserts. Its tender crumb and rich flavor make it irresistible!
Ingredients:
- 350g bread flour
- 150g all-purpose flour
- 100g active sourdough starter
- 200g unsalted butter (softened)
- 100g sugar
- 5 large eggs
- 10g sea salt
- 60g milk (room temperature)
Instructions:
- Preparing the Dough:
In a mixing bowl, combine the bread flour, all-purpose flour, sugar, salt, and sourdough starter. Add in the milk and eggs, mixing thoroughly until you form a soft dough. - Incorporating the Butter:
Gradually add the softened butter to the dough, mixing until it is fully incorporated. The dough will become very soft and sticky. - Bulk Fermentation:
Cover the dough and let it rise at room temperature for 4-5 hours or until it has doubled in size. You can also refrigerate the dough overnight for a slower fermentation. - Shaping the Brioche:
Turn the dough onto a lightly floured surface. Divide it into smaller portions and shape them into rolls, or place the entire dough into a greased loaf pan for a brioche loaf. - Final Proofing:
Cover and proof the dough for 2-3 hours at room temperature, or refrigerate overnight. - Baking the Brioche:
Preheat the oven to 375°F (190°C). Bake the brioche rolls or loaf for 25-30 minutes until golden brown and a skewer inserted comes out clean. - Cooling:
Allow the brioche to cool for at least 1 hour before slicing.
This sourdough brioche is a delightful combination of tangy sourdough and the rich, buttery texture of traditional brioche. Its soft and pillowy crumb is perfect for special occasions or simply enjoying as a luxurious treat at home. Serve it with jam, honey, or even as French toast, and savor the indulgence of French baking at its finest!
French Sourdough Fougasse Recipes
Fougasse is a traditional Provençal bread, often shaped like a leaf and infused with delicious flavors like herbs, olives, or cheese. This sourdough version adds depth of flavor to the fougasse, making it a perfect centerpiece for any meal. It’s a stunning bread that not only tastes amazing but also looks beautiful on the table.
Ingredients:
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g sea salt
- 50g olive oil
- Optional: olives, herbs, or cheese for flavor
Instructions:
- Mixing the Dough:
In a large bowl, mix the bread flour and water until no dry flour remains. Let the dough rest for 30 minutes. - Adding Starter and Salt:
After the rest, mix in the sourdough starter, salt, and olive oil. The dough should be soft and elastic. - Bulk Fermentation:
Cover the dough and allow it to ferment for 4-5 hours at room temperature, performing stretch and folds every 30 minutes for the first 2 hours. - Shaping the Fougasse:
Turn the dough onto a floured surface and gently stretch it into a large, flat oval. If desired, add olives, herbs, or cheese to the dough. Shape the fougasse by cutting slits in the dough to resemble a leaf pattern. - Final Proofing:
Place the shaped dough on a parchment-lined baking sheet, cover, and let it proof for 1-2 hours at room temperature. - Baking the Fougasse:
Preheat your oven to 450°F (232°C). Bake the fougasse for 20-25 minutes until golden and crisp. - Cooling:
Let the fougasse cool slightly before serving. It can be enjoyed warm or at room temperature.
French sourdough fougasse is a rustic, flavorful bread that adds flair to any meal. Whether served as a side for soups, salads, or charcuterie, this beautifully shaped bread is as delightful to eat as it is to look at. The added flavors of herbs, olives, or cheese elevate the fougasse, making it a versatile and impressive choice for entertaining or weeknight dinners.
French Sourdough Pain de Campagne Recipes
Pain de Campagne, or “country bread,” is a traditional French rustic loaf made with a mix of flours and often baked in a round or oval shape. The sourdough version of this bread takes it to the next level, offering a deep, complex flavor with a chewy crust and soft crumb. Perfect for sandwiches, toast, or served alongside a hearty soup, this bread brings the warmth and comfort of the French countryside to your table.
Ingredients:
- 400g bread flour
- 100g whole wheat flour
- 100g rye flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g sea salt
Instructions:
- Mixing the Dough:
Combine the bread flour, whole wheat flour, rye flour, and water in a large mixing bowl. Mix until no dry flour remains. Let the dough rest for 30 minutes. - Adding Starter and Salt:
Add the sourdough starter and sea salt to the dough. Mix thoroughly until fully incorporated. - Bulk Fermentation:
Cover the dough and let it ferment for 3-4 hours at room temperature, performing stretch and folds every 30 minutes for the first 2 hours. - Shaping the Loaf:
After the bulk fermentation, turn the dough onto a lightly floured surface. Shape it into a round or oval loaf by folding the dough into itself, creating surface tension. - Final Proofing:
Place the shaped dough in a floured proofing basket or a bowl lined with a kitchen towel. Let it proof for 2-3 hours at room temperature or overnight in the refrigerator. - Preheating the Oven:
Preheat your oven to 475°F (246°C) with a Dutch oven or a baking stone inside. - Scoring and Baking:
Score the top of the loaf with a sharp knife or razor blade, then bake for 20 minutes with the lid on (if using a Dutch oven), and an additional 20 minutes uncovered, or until the loaf is golden and crisp. - Cooling:
Allow the loaf to cool completely on a wire rack before slicing.
French sourdough Pain de Campagne offers a hearty, rustic flavor that transports you to the French countryside. The blend of flours, along with the sourdough fermentation, creates a deeply satisfying bread with rich flavor and texture. Enjoy this loaf as part of a casual meal or serve it to guests for a true taste of artisanal French baking.
French Sourdough Pain Poilâne Recipes
Pain Poilâne, named after the famous Poilâne bakery in Paris, is a large round sourdough loaf made with a combination of whole wheat and all-purpose flours. Known for its distinctive crust and tangy crumb, this bread has a rustic charm and complex flavor that elevates everyday meals. Pain Poilâne is the epitome of classic French sourdough, bringing a touch of Parisian artisanal baking to your home kitchen.
Ingredients:
- 400g whole wheat flour
- 200g all-purpose flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g sea salt
Instructions:
- Mixing the Dough:
In a large bowl, combine the whole wheat flour, all-purpose flour, and water. Mix until no dry flour remains, and let the dough rest for 30 minutes. - Adding Starter and Salt:
Add the sourdough starter and salt to the dough. Mix well, ensuring everything is evenly incorporated. - Bulk Fermentation:
Cover the dough and let it ferment for 3-4 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours. - Shaping the Loaf:
After bulk fermentation, shape the dough into a large round loaf. Place it in a proofing basket or bowl for the final rise. - Final Proofing:
Let the dough proof for 2 hours at room temperature or refrigerate it overnight for a slower rise. - Preheating the Oven:
Preheat your oven to 475°F (246°C) with a baking stone or Dutch oven inside. - Scoring and Baking:
Score the top of the loaf with a razor blade and transfer it into the preheated oven. Bake for 25-30 minutes until the crust is dark and crisp. - Cooling:
Allow the loaf to cool completely on a wire rack before slicing.
Pain Poilâne is a bread that exudes French tradition, with its deep flavors and hearty crumb. The combination of whole wheat and sourdough creates a robust loaf that pairs perfectly with cheeses, soups, or simply with butter. Recreating this iconic Parisian bread at home is a rewarding experience that fills your kitchen with the aromas of French bakeries.
French Sourdough Pain d’Épi Recipes
Pain d’Épi, or “wheat stalk bread,” is a stunning French sourdough bread shaped to resemble a stalk of wheat. Its eye-catching appearance makes it a popular choice for special occasions, and the crispy crust combined with a soft, airy crumb makes it irresistible. This recipe guides you through the process of shaping and baking this decorative and delicious loaf, perfect for impressing your guests at your next gathering.
Ingredients:
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g sea salt
- Olive oil for brushing
Instructions:
- Mixing the Dough:
In a large bowl, combine the bread flour and water until no dry spots remain. Let the dough rest for 30 minutes. - Adding Starter and Salt:
Add the sourdough starter and salt to the dough, mixing until fully incorporated. - Bulk Fermentation:
Cover the dough and allow it to ferment for 3-4 hours at room temperature, with stretch and folds every 30 minutes during the first 2 hours. - Shaping the Pain d’Épi:
Turn the dough onto a floured surface and divide it into two equal portions. Shape each portion into a baguette, then use kitchen scissors to make cuts along the dough, creating a wheat stalk effect by alternating the pieces to the left and right. - Final Proofing:
Transfer the shaped dough to a parchment-lined baking sheet, cover it, and let it proof for 2-3 hours. - Preheating the Oven:
Preheat the oven to 475°F (246°C). Place a shallow pan of water at the bottom to create steam. - Baking:
Brush the dough with olive oil and bake for 20-25 minutes, until the pain d’épi is golden and crispy. - Cooling:
Let the pain d’épi cool on a wire rack for at least 30 minutes before serving.
French sourdough Pain d’Épi is a visually striking and delightful bread to serve at any occasion. Its unique wheat stalk shape is not only decorative but also creates extra crunchy edges, making it fun to tear and share with friends or family. This bread pairs beautifully with cheese, charcuterie, or a variety of dips, making it a versatile and impressive addition to your table.
French Sourdough Miche Recipes
The French sourdough miche is a large, round country loaf known for its thick crust and dense, flavorful crumb. Often made with a combination of flours, this rustic bread has roots in the French countryside and is perfect for slicing and serving with a variety of meals. Its hearty nature makes it a great companion for stews, cheese, or as the base for an artisanal sandwich. This recipe will guide you through creating your own traditional miche with the signature tang of sourdough.
Ingredients:
- 400g whole wheat flour
- 300g bread flour
- 400g water (room temperature)
- 150g active sourdough starter
- 10g sea salt
Instructions:
- Mixing the Dough:
In a large mixing bowl, combine the whole wheat flour, bread flour, and water. Stir until no dry flour remains, then let the mixture rest for 30 minutes. - Adding Starter and Salt:
Add the sourdough starter and sea salt, mixing thoroughly until fully combined. - Bulk Fermentation:
Cover the dough and allow it to ferment at room temperature for 4-5 hours. During the first 2 hours, perform a series of stretch and folds every 30 minutes to develop the gluten structure. - Shaping the Loaf:
After the bulk fermentation, shape the dough into a large round loaf by folding the sides toward the center. Place it seam-side down in a proofing basket lined with a floured cloth. - Final Proofing:
Let the dough proof for 2-3 hours at room temperature or overnight in the refrigerator for a deeper flavor. - Preheating the Oven:
Preheat the oven to 475°F (246°C) with a Dutch oven or baking stone inside. - Scoring and Baking:
Score the top of the loaf with a sharp knife or razor blade, then bake with the lid on (if using a Dutch oven) for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is dark and crispy. - Cooling:
Allow the miche to cool completely on a wire rack before slicing.
A French sourdough miche is a bread that stands the test of time, bringing traditional rustic flavors to your kitchen. Its robust flavor, chewy texture, and thick crust make it ideal for hearty meals or simply paired with butter and jam. Baking this classic loaf at home allows you to experience the art of French bread-making firsthand.
French Sourdough Fougasse Recipes
Fougasse is a beautifully shaped, leaf-like French flatbread that is typically flavored with herbs, olives, or other savory additions. The sourdough version of fougasse has a delightful tang, balanced by the aromatic herbs and the crispy, golden crust. Traditionally from the Provence region of France, this bread is both visually stunning and delicious, making it perfect as an appetizer, snack, or accompaniment to a Mediterranean-inspired meal.
Ingredients:
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g sea salt
- 1 tbsp olive oil
- Fresh herbs (rosemary, thyme, or basil)
- Optional: Olives or sun-dried tomatoes
Instructions:
- Mixing the Dough:
In a large bowl, combine the bread flour and water. Stir until all the flour is moistened, then let the dough rest for 30 minutes. - Adding Starter and Salt:
Add the sourdough starter, salt, and olive oil to the dough. Mix until fully incorporated. - Bulk Fermentation:
Allow the dough to ferment at room temperature for 4-5 hours, performing stretch and folds every 30 minutes for the first 2 hours. - Shaping the Fougasse:
Divide the dough into two equal parts. Shape each into an oval, then use a sharp knife or kitchen scissors to make slits in the dough to resemble a leaf. Pull the slits apart slightly to maintain the shape during baking. - Final Proofing:
Let the fougasse proof for 1-2 hours at room temperature. - Preheating the Oven:
Preheat the oven to 475°F (246°C). Prepare a baking sheet lined with parchment paper. - Baking the Fougasse:
Bake the fougasse for 20-25 minutes, or until golden brown and crispy. Optionally, brush with olive oil and sprinkle with herbs for added flavor. - Cooling:
Let the fougasse cool slightly before serving.
French sourdough fougasse is not only visually impressive but also packed with flavor from the herbs and the tangy sourdough. Whether served as part of a charcuterie board, alongside a salad, or dipped in olive oil, fougasse is a versatile and delightful bread that adds a touch of Provence to any meal.
French Sourdough Pain Viennois Recipes
Pain Viennois, or Viennese bread, is a soft, slightly sweet French bread with a tender crumb. Unlike traditional sourdough, this version has a lighter, more delicate flavor, making it perfect for breakfast or as a snack. The sourdough process adds a subtle complexity to the sweetness, making it an elevated alternative to classic white bread. Ideal for making sandwiches or enjoying with jam, Pain Viennois is a versatile and delightful addition to any meal.
Ingredients:
- 500g bread flour
- 200g milk (room temperature)
- 100g water
- 100g active sourdough starter
- 50g sugar
- 10g sea salt
- 50g unsalted butter, softened
- 1 egg (for egg wash)
- Optional: Chocolate chips or raisins
Instructions:
- Mixing the Dough:
In a large bowl, mix the flour, milk, water, and sourdough starter until no dry spots remain. Let the dough rest for 30 minutes. - Adding Sugar, Salt, and Butter:
Add the sugar, salt, and softened butter to the dough. Mix thoroughly until the dough becomes smooth and elastic. - Bulk Fermentation:
Cover the dough and let it ferment for 3-4 hours, performing stretch and folds every 30 minutes during the first 2 hours. - Shaping the Loaf:
After fermentation, shape the dough into a long, narrow loaf or divide it into smaller individual rolls. Place the dough on a parchment-lined baking sheet. - Final Proofing:
Allow the shaped dough to proof for 2 hours at room temperature or overnight in the refrigerator. - Preheating the Oven:
Preheat your oven to 375°F (190°C). - Egg Wash and Baking:
Brush the top of the loaf with an egg wash for a golden finish. Bake for 25-30 minutes or until the top is golden brown and the loaf sounds hollow when tapped. - Cooling:
Let the Pain Viennois cool before slicing and serving.
French sourdough Pain Viennois is a delightful combination of soft, sweet bread with a hint of sourdough complexity. Its tender crumb and golden crust make it perfect for breakfast or snacks, whether plain or filled with chocolate chips or raisins. This bread is a versatile treat, perfect for any occasion, and brings a touch of French elegance to your home baking.
French Sourdough Couronne Recipes
The sourdough couronne is a traditional French bread shaped like a crown, often baked for festive occasions or to create a visually stunning centerpiece. This bread boasts a crispy crust and a chewy, airy crumb, with a signature sourdough tang. Whether served with charcuterie, cheese, or soups, the couronne’s distinctive shape and artisanal look make it perfect for gatherings and special meals.
Ingredients:
- 500g bread flour
- 300g water (room temperature)
- 100g active sourdough starter
- 10g sea salt
- Olive oil for brushing
Instructions:
- Mixing the Dough:
In a large bowl, combine the bread flour and water, stirring until no dry flour remains. Let the mixture rest for 30 minutes. - Adding Starter and Salt:
Add the sourdough starter and sea salt to the dough. Mix until fully incorporated. - Bulk Fermentation:
Allow the dough to ferment at room temperature for 4-5 hours, performing stretch and folds every 30 minutes for the first 2 hours. - Shaping the Couronne:
Turn the dough out onto a lightly floured surface and shape it into a round. Poke a hole in the center and gently stretch it out to form a ring, making sure the center hole is large enough so it doesn’t close up during baking. Place the shaped dough on a parchment-lined baking sheet. - Final Proofing:
Let the couronne proof for 2 hours at room temperature or overnight in the refrigerator. - Preheating the Oven:
Preheat your oven to 475°F (246°C). - Scoring and Baking:
Before baking, lightly brush the dough with olive oil and score the top with a sharp knife. Bake for 25-30 minutes or until golden brown. - Cooling:
Let the couronne cool completely on a wire rack before serving.
The sourdough couronne is a visually striking bread with a rustic yet elegant appeal. Its chewy texture and tangy flavor make it a versatile bread for pairing with various dishes or enjoying on its own. Baking this crown-shaped loaf brings a touch of French tradition to your table, perfect for festive occasions or a beautiful everyday bread.
French Sourdough Pain d’Épi Recipes
Pain d’Épi, or “wheat stalk bread,” is a classic French sourdough bread shaped to resemble a stalk of wheat. This artisan bread is known for its crispy crust and soft, airy interior. Its unique shape not only adds visual appeal but also allows for easy tearing and sharing, making it an ideal bread for gatherings, picnics, or serving alongside a meal.
Ingredients:
- 500g bread flour
- 300g water (room temperature)
- 100g active sourdough starter
- 10g sea salt
- Olive oil for brushing
Instructions:
- Mixing the Dough:
Combine the bread flour and water in a large mixing bowl, stirring until the flour is fully hydrated. Let the dough rest for 30 minutes. - Adding Starter and Salt:
Add the sourdough starter and salt to the dough. Mix until the ingredients are well combined. - Bulk Fermentation:
Allow the dough to ferment at room temperature for 4-5 hours, performing stretch and folds every 30 minutes during the first 2 hours. - Shaping the Épi:
After the dough has fermented, shape it into a long baguette. Using kitchen scissors, make cuts along one side of the baguette at a 45-degree angle, spacing them a few inches apart. After each cut, gently pull the dough to alternate sides to create the wheat stalk effect. - Final Proofing:
Proof the pain d’épi for 1-2 hours at room temperature. - Preheating the Oven:
Preheat the oven to 475°F (246°C). Place a baking stone or steel inside if available. - Baking the Pain d’Épi:
Bake for 20-25 minutes or until the bread is golden brown and crispy. Rotate the bread halfway through for even browning. - Cooling:
Let the bread cool completely before tearing and serving.
French sourdough pain d’épi is a visually stunning and easy-to-share bread that combines rustic charm with sophisticated presentation. Its crispy crust and soft interior make it perfect for tearing apart at the dinner table or serving with appetizers. This bread not only tastes great but also adds a touch of artistry to your meal.
French Sourdough Pain de Campagne Recipes
Pain de Campagne, or “country bread,” is a traditional French sourdough loaf that is a staple in French households. Known for its slightly chewy crumb and thick, golden crust, this bread often incorporates a mix of white, whole wheat, and sometimes rye flours, resulting in a rich and complex flavor. The pain de campagne is versatile enough to be enjoyed with soups, cheeses, or simply as a daily bread.
Ingredients:
- 350g bread flour
- 150g whole wheat flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g sea salt
Instructions:
- Mixing the Dough:
In a large bowl, mix the bread flour, whole wheat flour, and water until fully hydrated. Let the dough rest for 30 minutes to autolyse. - Adding Starter and Salt:
Add the sourdough starter and sea salt to the dough, mixing thoroughly until fully incorporated. - Bulk Fermentation:
Allow the dough to ferment for 4-5 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours to develop the gluten. - Shaping the Loaf:
Shape the dough into a round or oval loaf, then place it in a floured proofing basket. - Final Proofing:
Let the dough proof for 2-3 hours at room temperature or overnight in the refrigerator for a deeper flavor. - Preheating the Oven:
Preheat the oven to 475°F (246°C), using a Dutch oven or baking stone. - Scoring and Baking:
Score the top of the loaf with a sharp knife and bake for 20 minutes with the lid on, then another 20-25 minutes without the lid to achieve a dark, crispy crust. - Cooling:
Allow the pain de campagne to cool completely before slicing.
French sourdough pain de campagne is the quintessential country loaf, offering a hearty, flavorful bread with a chewy crumb and golden crust. Its versatility makes it a perfect choice for everyday use, from breakfast to dinner. Baking this bread brings the warm, rustic essence of French countryside tradition into your home.
Note: More recipes are coming soon!
