French bread is a classic that has conquered breakfasts and snacks throughout Latin America and the world. Its origin dates back to France, where it is known as "pain français" or "baguette," although in various Latin American countries it goes by different names and variations that adapt it to local traditions. For example, in Mexico and Central America, it is usually simply called "pan francés," while in Argentina and Uruguay it may refer to a bread similar to a baguette but with particular textures and flavors, often prepared with sourdough to give it an artisanal and healthy touch. The use of sourdough, which is a natural leavening agent obtained from a mixture of flour and water, provides a unique flavor, a more open crumb, and a crispy crust that distinguishes this recipe from the traditional version with commercial yeast.
This natural fermentation process has been used for centuries by bakers and enthusiasts to improve the bread's digestibility and prolong its freshness. Thus, sourdough French bread not only represents a delicious tradition but also a careful and respectful method with ingredients that has transcended borders and generations.
How to Make Sourdough French Bread
To prepare this delicious French bread using sourdough, start by dissolving the active dry yeast in warm water to activate the fermentation process.
Then, add the rest of the ingredients: unbleached flour, sugar, salt, milk, vegetable oil, and the sourdough starter, which will give the bread its characteristic flavor and special texture.
Mix them well and knead lightly. Return the dough to the bowl and let it rise until it doubles in size, which will allow the bread to gain volume and a spongy crumb.
After that, turn the dough out onto a floured board and divide it into two equal parts to manage the portions better.
Shape each part into an elongated form and begin rolling it tightly from one side, making sure it is well compacted.
To prevent it from coming apart, seal the outer edge by pinching the dough and shape it to the desired size.
Place the loaves on a previously greased baking sheet and let them rise again until they double in size; this will ensure a light and airy texture.
Before baking, make diagonal cuts on the top with a razor blade or a very sharp knife, and lightly brush with water to get a crispy and appetizing crust.
Bake the loaves at 400 degrees Fahrenheit (approximately 200 degrees Celsius) for about 25 minutes, or until they are golden brown and fully cooked inside.
Also keep in mind that the baking time may vary depending on the size of the portions you have shaped.
