Is French Bread Sourdough? If Not What Is The Difference?

on April 3, 2023

Two of the most popular bread varieties worldwide are French bread and sourdough bread. However many individuals frequently ponder whether French bread is sourdough or if there is any distinction between the two.

No, French bread is not sourdough, and the two forms of bread differ significantly in a number of important ways. While both are delectable and possess their own distinctive qualities, being aware of the distinctions between French bread and sourdough will help you select the ideal bread for your upcoming meal.

The features of each sort of bread, their components, and the methods used to make them will all be covered in this blog. Thus, read on to find out more about French bread and sourdough, as well as what makes them different, whether you adore bread or are just curious.

Is French Bread Sourdough? If Not What Is The Difference?

French bread is not sourdough, as was already established. The sort of leavening agent used is the primary distinction between French bread and sourdough. French bread is baked using a commercial yeast called baker’s yeast, which gives the bread a mild flavour and a light, airy texture.

While a sourdough starter, a naturally occuring mixture of wheat and water that is fermented over time, is used to make sourdough bread, the starter is not bread. This imparts a tangy, somewhat sour flavour and chewy texture to sourdough bread.

The time required to produce French bread and sourdough is another important distinction. While sourdough bread requires a longer fermentation process, normally lasting at least 12 hours and occasionally longer, French bread may be created quite quickly, usually in just a few hours.

Last but not least, French bread and sourdough may employ different components. Both kinds of bread typically consist of flour, water, and salt, although sourdough may also include extra components like rye flour or whole wheat flour, depending on the recipe and the baker’s preferences.

Can French bread be made with sourdough starter?

Instead of using commercial yeast, it is feasible to create French bread with a sourdough starter. Yet, compared to traditional French bread baked with commercial yeast, the finished product would taste and feel differently.

You would need to substitute some of your sourdough starter for the commercial yeast in the recipe if you wanted to bake French bread using a sourdough starter. The strength of your starter and the recipe you are using will determine how much sourdough starter to use exactly.

Although sourdough bread often requires a longer rise and fermentation than bread prepared with commercial yeast, you would generally need to adjust the rising and fermentation durations as well.

Compared to regular French bread prepared with commercial yeast, the end product would have a somewhat sour flavour and a chewier texture. The crisp crust and light, airy crumb of French bread would still be present, though.

Why is sourdough bread sour?

Because it is created from a sourdough starter, a naturally occuring mixture of wheat and water that has been fermented by wild yeasts and bacteria, sourdough bread is sour. During the fermentation process, the bacteria in the sourdough starter generate lactic acid and acetic acid, which give the bread its distinctive tangy, slightly sour flavour.

Flour and water are combined to make sourdough starter, which is then left to remain at room temperature for a number of days to enable for the natural yeasts and bacteria on the flour and in the air to colonise the combination. The carbohydrates and sugars in the flour are broken down by the yeast and bacteria, which causes the combination to ferment and create a distinct flavour profile over time.

The bread will be more sour the longer the sourdough starter is allowed to ferment. This is so that the bacteria have more time to develop the lactic and acetic acids that give the bread its tangy flavour throughout the lengthier fermentation period. Bread made with sourdough has a longer shelf life than bread made with commercial yeast because of the acidity of the sourdough.

How to make french bread at home

Making French bread at home is easier than you might think! Here’s a basic recipe to get you started:

Ingredients:

4 cups bread flour
1 tablespoon sugar

2 teaspoons salt
1 1/2 cups warm water (110-115°F)
2 1/4 teaspoons active dry yeast

1 egg white, lightly beaten
Cornmeal, for dusting

Instructions:

Combine the bread flour, sugar, and salt in a sizable mixing bowl.
Dissolve the yeast in the warm water in a different basin, and then wait 5 minutes, or until the mixture foams.
When a shaggy dough develops, add the yeast mixture to the dry ingredients and stir.

The dough should be smooth and elastic after about 10 minutes of kneading it on a floured surface.
In a clean, oiled bowl, place the dough, and cover with a clean cloth. It should double in size after about an hour of rising in a warm location.
The dough is pounded down, then it is spread out onto a floured board. Divide it in half, equally.

Each piece of dough is rolled into a 12- to 14-inch-long baguette.
On a baking sheet that has been sprinkled with cornmeal, arrange the baguettes. Let to rise for a further 30 minutes while covered with a clean cloth.
Set the oven to 425 °F.

Brush the baguettes with the beaten egg white and slash the tops of each loaf with a few shallow cuts.
Bake for 20 to 25 minutes, or until the bread sounds hollow when tapped and the crust is golden brown.
After taking out of the oven, let cool on a wire rack.

Enjoy the fresh French bread you baked!

How to make sourdough bread at home

Homemade sourdough bread can take a little longer to prepare than bread made with commercial yeast, but the end product is a tasty, flavorful, and nutritious loaf of bread. Here is a simple recipe to get you going:

Ingredients:

3 cups bread flour
1 cup sourdough starter (see below for instructions on how to make a sourdough starter)
1 1/2 teaspoons salt

1 cup warm water (110-115°F)

Instructions:

Combine the bread flour, sourdough starter, salt, and warm water in a large mixing basin. A shaggy dough will form after mixing.

The dough should be smooth and elastic after about 10 minutes of kneading it on a floured surface.
In a clean, oiled bowl, place the dough, and cover with a clean cloth. Let it to rise for 6 to 8 hours, or until it has doubled in size, in a warm location. If your sourdough starter is weak, you might need to let it rise longer.
Punch down the dough after the first rise, then form it into a round loaf.

Put the loaf in a Dutch oven or on a baking sheet that has been cornmeal-dusted. It should rise for a another two to three hours, or until it has multiplied. Cover with a clean towel.
Set your oven to 450 degrees Fahrenheit.
Using a sharp knife, cut a few shallow slashes into the loaf’s top.

Bake for 30-35 minutes, or until the bread sounds hollow when tapped and the crust is golden brown.
After taking out of the oven, let cool on a wire rack.

Enjoy your homemade sourdough bread!

How to make a sourdough starter:

Ingredients:

1 cup all-purpose flour

1/2 cup warm water (110-115°F)

Instructions:

Mix the flour and water until a thick paste forms in a clean glass jar.

Place a clean cloth over the jar and leave it at room temperature for 24 hours.
The following day, add an additional 1/4 cup of warm water and 1/2 cup of flour to the mixture. Stir thoroughly, then cover with a fresh towel.
Continue doing this every day for about a week, or until the liquid starts to bubble and smell a little sour.

You can use the sourdough starter to make sourdough bread once it is ready. To keep the starter alive, place the remaining portion in the refrigerator and feed it once a week with equal parts flour and water.