Fluffy Sourdough French Bread

Wild Sourdough Co.
Sep 23, 2025
3 min read

If there’s one loaf that feels like pure magic coming out of the oven, it’s Fluffy Sourdough French Bread. Imagine the best of both worlds: the flavor and health benefits of sourdough combined with that pillowy, pull-apart texture you usually only get from bakery baguettes. This is the loaf that makes you want to eat “just one more slice”… until the whole thing is gone.

Why You’ll Love This Bread ❤️

Light & fluffy: Perfect for sandwiches, garlic bread, or just tearing off a hunk to dunk in soup.
Hint of sweetness: Honey balances the sourdough tang beautifully.
Beginner-friendly: If you’ve baked sourdough boules before, this dough will feel like a dream.

Ingredients You’ll Need 🛒

Levain (make this the night before)

15 g ripe sourdough starter (about 1 Tbsp)
150 g all-purpose or bread flour (heaping 1 cup)
150 g water (scant ⅔ cup)

Dough

300 g ripe levain (about 1 ¼ cups)
380 g water (about 1 ½ cups + 2 Tbsp)
40 g honey (2 Tbsp)
24 g salt (4 tsp)
70 g avocado oil or liquid coconut oil (about ⅓ cup)
875 g bread flour (about 6 ½ cups)

For the Finish

1 egg + splash of water (egg wash)
Softened or melted butter (optional, but heavenly)

Step-by-Step Guide 👩‍🍳

1. Build Your Levain 🌙

Mix starter, flour, and water. Let it hang out overnight (10–12 hours) at around 78ºF. By morning it should be bubbly, fluffy, and ready to go.

2. Mix the Dough 🌀

Add levain, water, honey, salt, and oil into a stand mixer bowl. Toss in most of the flour and let the dough hook do its thing. Slowly add the rest until the dough is tacky but not sticky, pulling cleanly from the sides. Knead 5–7 minutes until smooth. (No mixer? Knead by hand 10–12 minutes—it’s a good arm workout!)

3. Bulk Fermentation ⏳

Transfer the dough to a covered container and let it rise in a cozy spot (78–80ºF is ideal). Wait about 4 hours or until it’s puffed and risen 30–40%.

4. Shape the Loaves 🥖

Turn the dough onto your counter and divide into 2 large or 3 smaller loaves. Flatten gently into an 8x12 rectangle, roll up tightly from the long side, and pinch seams closed.

5. Proofing Time 🌡️

Place the loaves on a parchment-lined sheet. Cover and let them rise for 3–4 hours, until doubled in size and light as a cloud. Don’t rush this step—if the dough hasn’t doubled, it’s not ready yet!

6. Score & Bake 🔥

Preheat oven to 375ºF. Brush with egg wash for that glossy golden finish. Slash the tops with a lame or sharp knife. Bake 30–35 minutes, until golden brown and the internal temp hits 195–200ºF. Optional: brush with butter for soft, shiny loaves.

👉 For bakery-style crust: place a pan of ice cubes on the oven’s bottom rack for the first 15 minutes.

Tips & Tricks 🌟

Flour swap: No bread flour? Mix all-purpose with a bit of vital wheat gluten.
Control the rise: Warmer water speeds things up, cooler water slows it down.
Overnight option: You can refrigerate after the first rise. Shape and proof the next day when ready to bake.
Best measurement: Use a kitchen scale for accuracy—your bread will thank you!

Final Thoughts - Fluffy Sourdough French Bread 🍯🥖

This fluffy sourdough French bread is the kind of loaf that doesn’t last long in the kitchen. Spread it with butter and jam, slice it for sandwiches, or turn it into the ultimate garlic bread. However you enjoy it, you’ll feel like a French bakery has moved right into your home.

So, are you ready to fill your kitchen with the smell of warm, golden sourdough? Give this recipe a try—you may never go back to store-bought again.