Go Back
sourdough french bread sliced

Healthy Sourdough French Bread

Liz Quick
This sourdough french bread recipe is simple and perfect for the beginner bread maker that doesn't have a lot of time or fancy gadgets! If you're overwhelmed by all of the other sourdough recipes out there, then this one is for you!
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Rise Time 16 hrs
Total Time 16 hrs 50 mins
Course Side Dish
Cuisine French
Servings 8 people


  • stand mixer
  • medium mixing bowl
  • baking sheet


  • 1 cup lukewarm water, 215 grams
  • 1 cup "fed" sourdough starter, 230 grams
  • 3 ½ cups All-purpose flour, 470 grams
  • 2 tablespoons honey
  • 2 teaspoons sea salt, 11 grams
  • 2 tablespoons olive oil, (coconut oil or avocado oil will work, too) 18 grams


Day 1 Morning

  • Add all of the dough ingredients to a large stand mixer bowl with the dough hook attachment in place.
  • Knead the dough for 10 minutes. The dough will be moist, but the mixing bowl should be clean once the kneading is done. If the dough is too wet and the dough isn't pulling away from the sides of the mixing bowl, add another tablespoon of flour to the bowl and mix until the bowl is clean.
  • While the dough is mixing, prepare a large mixing bowl by drizzling some olive oil in it to coat the sides of the bowl. Turn the dough into the bowl and cover with plastic wrap. Allow the dough to rise for 8 hours in a warm space. It should double in size.

Day 1 Evening

  • Drizzle some olive oil onto your work surface and turn the risen dough onto the counter. Pat it until it forms a rectangle.
  • You will not do one set of folds to create your loaf. Starting with the long side that is furthest from you, fold it to the middle of the dough. Take the long side of the loaf that is closest to you and fold it to the middle. Now, take both of the short ends and fold them in two to three inches and pinch the seams to seal the loaf.
  • Place the loaf, seam side down, on a parchment lined cookie sheet. Cover it with plastic and allow it to rise 8 hours, or overnight.

Day 2 Morning

  • Preheat oven to 450°F.
  • Once the oven is preheated, place the baking sheet in the oven and bake for 30 minutes, or until golden brown.


  • Use an active, mature starter that has been recently fed. You will know it is ready when it is bubbly and it looks alive.
  • When working with bread, weighing ingredients in grams on a kitchen scale provides the best results and the most consistent loaf.
  • If your kitchen is very warm, it won't take as long for the dough to rise. If it's cold and dry, it might take a bit longer than instructed.
  • King Arthur flour works great when making bread, but I wouldn't suggest using a whole wheat flour. Using whole wheat requires you to adjust the liquid content.
  • Is your kitchen too cold? Turn on your oven and preheat it to 375°F. Once it has reached that heat, turn off your oven and set your bowl of dough on the back of the stove. That will make the top of your stove warm enough to help the dough rise.
Keyword sourdough french baguette, sourdough french bread