These loaves rival any found in stores and can be made with relative ease.

Sourdough French bread is a classic and beloved bread known for its tangy flavor, chewy texture, and crisp crust. It is made using a sourdough starter, which is a fermented mixture of flour and water that contains wild yeast and lactic acid bacteria. The fermentation process gives the bread its distinct taste and characteristic air pockets.

The origins of French bread can be traced back to the 18th century when the French government enacted regulations to standardize the production of bread. These regulations led to the creation of the baguette, a long and slender loaf that quickly became a symbol of French cuisine.

Sourdough bread, on the other hand, has a much older history. The use of sourdough starters dates back thousands of years to ancient Egypt. Before the commercial production of yeast, people relied on naturally occurring wild yeast present in the environment to leaven their bread. The fermentation process of sourdough not only leavens the dough but also enhances its flavor and nutritional value.

The combination of French bread and sourdough created a delightful fusion, bringing together the light and airy texture of French bread with the complex flavors of sourdough. The tanginess of the sourdough complements the chewy interior and crispy crust, making sourdough French bread a popular choice among bread enthusiasts.

PREP: 15 MIN. + RISING

BAKE: 20 MIN. + COOLING

MAKES: 2 LOAVES (10 SLICES EACH)

INGREDIENTS

• 1 package (¼ ounce) active dry yeast
• 1¾ cups warm water (110° to 115°)
• ¼ cup Sourdough Starter
• 2 tablespoons canola oil
• 2 tablespoons sugar
• 2 teaspoons salt
• 4¼ cups all-purpose flour

INSTRUCTIONS

1. In a large bowl, dissolve the yeast in warm water.
2. Add the Sourdough Starter, canola oil, sugar, salt, and 3 cups of all-purpose flour to the bowl. Beat the mixture until smooth.
3. Stir in enough additional flour, about 1¼ cups, to form a soft ball of dough.
4. Turn the dough onto a floured surface and gently knead it 20-30 times. The dough will be slightly sticky but should become more manageable as you knead.
5. Place the kneaded dough in a greased bowl, turning it once to grease the top. Cover the bowl and let the dough rise in a warm place until it doubles in size, which typically takes about 1 to 1½ hours.
6. Once the dough has doubled in size, punch it down to release any trapped air.
7. Turn the dough onto a lightly floured surface and divide it in half.
8. Roll each half into a 12×8-inch rectangle. Starting with a long side, roll up each rectangle jelly-roll style and pinch the ends to seal. Place the loaves, seam side down, on two greased baking sheets, and tuck the ends under.
9. Cover the loaves and let them rise until doubled in size, which takes approximately 30 minutes.
10. Using a sharp knife, make four shallow diagonal slashes across the top of each loaf.
11. : In a small saucepan, combine ½ cup of water and 1½ teaspoons of cornstarch. Cook and stir the mixture over medium heat until thickened.
12. Brush some of the cornstarch wash over the loaves.
13. Preheat the oven to 400°F (200°C). Bake the loaves for 15 minutes.
14. Brush the remaining cornstarch wash over the loaves and continue baking for an additional 5-10 minutes or until the loaves are lightly browned.
15. Remove the loaves from the pans and place them on wire racks to cool.