Sourdough French Bread

Mix together ripe, active sourdough starter with flour and water. Cover and let rise for 10-12 hours at 78ºF until bubbly and ripe.Note: Ripe, bubbly, active sourdough starter can be substituted for the levain in this recipe if desired.

Mix Dough: To the bowl of a stand mixer fitted with a dough hook add the ripe levain, water, honey, salt, and oil. Add most of the flour, holding back 1/2 to a cup of flour (especially important if you are using the cup measurements), and mix together. Add the rest of the flour a little at a time until the dough feels tacky, not overly sticky, and the dough pulls away from the edges of the mixer. Continue kneading for about 5-7 minutes until smooth and strong.If you don't have a stand mixer, this dough can be kneaded by hand for about 10-12 minutes.Note: Watch the temperature of the dough to monitor how fast this dough will rise. If the ambient temperature and temperature of the ingredients are below 78ºF, use warm water. If they are above 78ºF, use cooler water.

Bulk Fermentation or First Rise (about 4 hours at 78ºF): Transfer the dough to a container and place in a warm place to rise (78-80ºF is optimal). Cover and let rest. During this time,the dough will fill out the container and rise about 30-40% of the way. If it does not look that way, give it more time and find a warmer place for the dough to rise.

Shape: After the dough has risen about 30-40%, dump the dough out onto a countertop. Cut the dough into two sections for two large loaves or in three for three smaller loaves. Pat the dough into an 8 by 12-inch rectangle and roll the dough up tightly, beginning on the long edge, and pinching the seams closed as you roll. Repeat with the remaining dough.

Proof: Place the shaped loaves on a parchment-lined baking sheet. Cover with a kitchen towel, plastic wrap or a baking sheet cover. Let the loaves rise for 3-4 hours at 78-80ºF until doubled in size. I like to set my baking sheet on a dough mat to keep the temperature consistently warm. The oven with the light turned on (don't turn the oven on!) also works well. If the dough does not rise, do not bake it. Give it some more time and check again. Loaves should be airy and doubled in size before baking.

Score and Bake: Preheat the oven to 375ºF. Whisk together an egg with a splash of water to create a simple egg wash. Brush the egg wash on the bread for golden brown color. Slash or score the loaves with a bread lame or sharp knife. Bake the bread for 30-35 minutes until the loaves register 195-200ºF and are golden in color. Brush with melted butter, if desired, and remove to a baking rack to cool completely before slicing. Enjoy!Note: For a crispier loaf place a handful of ice cubes in a baking pan and place the baking pan on the bottom rack of the oven to steam the bread for the first 15 minutes of baking. Remove the pan after 15 minutes and continue baking.