Step 1

Feed your starter 4-12 hours before starting this recipe. It should be very active and bubbly.

Step 2

Combine warm water and flour. Allow to rest for 30 minutes for the water to hydrate the flour.

Step 3

Add sourdough starter. Mix in with wet hands.

Step 4

Sprinkle salt on top.

Step 5

Mix the dough with your hands for about 5 minutes until the dough comes together.

Step 6

Cover with plastic wrap or damp towel and let rest for 30 minutes.

Step 7

First 3 stretch and folds - every 15 minutes.

Step 8

Last 3 stretch and folds - every 30 minutes.

Step 9

Cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled.

Step 10

Split the dough in half down the middle with a dough scraper.

Step 11

Shape into a ball by gently spinning it toward you.

Step 12

Then shape it into to long loaves by rolling out the dough into a flat rectangle (about 1/4 - 1/2 inch thickness) and roll up. Pinch the seam.

Step 13

Transfer French bread dough onto a 9x13 glass baking dish. Cover with plastic and proof 12-15 hours in refrigerator.

Step 14

The next day, the dough should have at least doubled in size.

Step 15

Score with lame.

Step 16

Preheat to Bake for 25 minutes until golden brown.

Step 17

Allow to cool completely before slicing.