Feed your sourdough starter with equal parts of flour and water by weight and then leave it at room temperature for 4-12 hours until it is active and bubbly. I used 100g of water and 100g of flour for this recipe.

In a large mixing bowl, mix all-purpose flour, warm water, salt, sugar, active starter, and olive oil until the dough forms.

Cover the bowl and let it rest for 30 minutes.

Wet your hands to prevent sticking, then gently stretch one side of the dough and fold it over the center. Repeat this for all four sides then let it rest for 30 minutes.

Repeat this set of stretch and folds 3-4 times over 2 hours.

Cover the bread dough and then let it rise for 8-12 hours. You can leave it in a warm place or place it in the fridge overnight for slow fermentation.

Divide the dough into two parts.

Shape each into a tight ball, and then flatten and roll each of them into a 13" long rectangle.

Roll each rectangle into a long log, pinching the seams firmly.

Place the dough logs seam side down on a baguette pan or cookie sheet lined with parchment paper.

Cover them with a light damp towel and let them proof in a warm spot for 1-2 hours until they double in size.

Preheat your oven to 400°F (200°C).

Whisk the egg and water to make the egg wash.

Brush the wash onto each dough log and then using a razor blade or sharp knife make horizontal or diagonal cuts down each log.

Place a tray of ice cubes on the bottom rack of the oven or spray water using a spray bottle to create steam which will help the bread rise.

Bake the bread for 17-20 minutes until they turn golden brown and hollow-sounding when tapped.

Allow the French sourdough bread to cool on a wire rack all the way before slicing.