Classic Sourdough French Bread

With only four ingredients this is a rather simple recipe for sourdough bread, simple but delicious. This recipe for Classic Sourdough French Bread makes 2 loaves, making it a winner in my book. It’s been awhile since we posted a sourdough recipe. We’re having a break from the hot and muggy weather today, so we decided to make some sourdough bread. You can never go wrong with warm bread! Add some butter and you have perfect.

classic sourdough
classic sourdough

Start A Starter

I was contacted by a reader, stating that she wanted to make this bread but would like to know how to start a sourdough starter. Very good question Judy, and thanks for contacting us. We are very passionate about sourdough and keeping the art of sourdough making alive. Our sourdough journey started several years ago and through a lot of trial and error, we have learned that sourdough isn’t as scary as it might seem. We are always happy to pass on some of our “lessons learned.” Want to start your own sourdough journey? Here’s the link: How to Start a Sourdough Starter


We made this recipe for classic sourdough french bread with King Arthur Flour. Generally we use  King Arthur Flour for all of our sourdough recipes and starters. This is purely a personal preference and by no means an endorsement for KAF flour, even though we do like it:) Another brand we like to use if we aren’t using KAF is North Dakota Mill Flour. North Dakota Mill Flour is easier to find in my area versus KAF, so we use both equally.



Classic Sourdough French Bread

Nothing better than homemade sourdough bread.
4.13 from 24 votes
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  • 2 cups sourdough starter
  • 1 1/2 cups warm water
  • 1 tablespoon salt
  • 4 to 5 cups flour


  • Mix starter, water and salt in a large mixing bowl. Add 4 cups of the flour and mix well. Turn dough out onto a floured surface and knead until smooth, 5 to 8 minutes, kneading in as much of the remaining 1 cup flour as needed to make a smooth, elastic dough. Put dough in a lightly greased bowl, turning to coat all surfaces and place in a warm spot to rise until double, about 3 to 4 hours.
  • Punch dough down, turn it out onto a floured surface and knead again for 1 minute. Divide dough in two; form into 2 oblong loaves and place on a large, greased baking sheet at least 4 inches apart. With a sharp knife cut 3 or 4 diagonal slits on top of each loaf, then lightly mist the loaves with water. Place the loaves in a warm area to rise again until doubled, another 1 1/2 to 2 hours.
  • When doubled, place loaves in a 450º oven and mist again with water. When bread starts to brown, mist the loaves once more. Bake approximately 20 to 30 minutes total, or until crust is browned and crispy. Remove loaves from baking sheet and cool on a wire rack.
  • Make 2 loaves
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