Classic French Sourdough Bread

Follow our step-by-step guide on how to make Classic French Sourdough Bread.

1. Step 1

   Start by gathering your ingredients and placing the sourdough starter into the pan of your bread machine. Follow this with the water, olive oil, salt, sugar, yeast, and finally the flour, layering them in that order. Set your machine to the dough cycle and let it work its magic.

2. Step 2

   Once the dough cycle is complete, turn the dough out onto a floured surface. Knead it a few times, adding more flour if it feels too sticky. Divide the dough in half and roll each piece into a rectangle about 8 by 12 inches and 1/2-inch thick. Now, roll each rectangle into a loaf, pinching the seams and tapering the ends for that classic shape.

3. Step 3

   Prepare two baking sheets by lining them with parchment paper and sprinkling a bit of cornmeal on top. Gently place your loaves onto the sheets, cover them loosely with plastic wrap, and let them rise in a warm spot until they double in size, which should take about 30 minutes.

4. Step 4

   While the loaves are rising, place a large baking stone on the center rack of your oven and a baking dish on a lower rack. Preheat your oven to 375°F (190°C). Carefully pour boiling water into the baking dish to create steam, which will help your bread develop a beautiful crust.

5. Step 5

   Once the loaves have risen, remove the plastic wrap and make several slashes about 1/2-inch deep on top of each loaf with a sharp knife. In a small bowl, whisk together the egg yolk and milk until well combined, then brush this mixture over the loaves for a lovely golden finish.

6. Step 6

   Now, it's time to bake! Place the loaves on the preheated baking stone and quickly spray the inside of the oven with water using a spray bottle. Do this four or five times, waiting one minute between sprays. This steam will help create that perfect crust.

7. Step 7

   Bake the loaves for about 15 minutes, then carefully remove the baking dish filled with water. Continue baking until the bread is golden brown and sounds hollow when tapped, which should take another 15 minutes. Once done, transfer the bread to a cooling rack and let it cool before slicing.