This Sourdough Discard French Bread is soft, crusty, and super easy to make! You get to use leftover sourdough starter, turning something old into something fresh and tasty.
Making this bread gives me a mini bakery experience at home. The smell while it bakes is pure magic! Plus, it’s perfect for sandwiches or just slathering with butter. Yum! 🥖
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! If you don’t have discard, you can use an unfed sourdough starter. Just make sure it’s from a healthy, active culture! If you’re not a sourdough baker, you can replace it with 1/2 cup yogurt or buttermilk for a different flavor.
All-Purpose Flour: While all-purpose flour works great, you can also experiment with bread flour for extra chewiness. For a healthier spin, try whole wheat flour but mix it with some all-purpose flour to keep the texture light.
Olive Oil or Butter: Adding fat enhances the softness of the bread. If you’re looking for vegan options, just skip the fat or use coconut oil. Personally, I love a bit of unsalted butter for flavor!
How Do I Achieve the Perfect Rise?
The key to a good rise is allowing the dough to rest properly. After kneading, place it in a warm, draft-free area. If it’s chilly in your kitchen, consider turning on the oven lightly for a few minutes, then turning it off and placing the dough inside covered.
- Cover the dough with a damp cloth or plastic wrap to keep moisture in.
- If you’re using a warm spot, aim for a temperature around 70-80°F (21-27°C) for best results.
- Give it time! Allow it to double in size before shaping.
Good luck, and happy baking!
Sourdough Discard French Bread
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed starter)
- 1 cup (240ml) warm water (about 80-85°F)
- 1 tbsp sugar
- 2 ½ cups (320g) all-purpose flour, plus extra for dusting
- 1 tsp salt
- 1 tbsp olive oil or softened butter (optional, for softness and flavor)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation time, plus 2-3 hours for the first rise and an additional hour for the second rise. Baking takes around 20-25 minutes, so you’ll have fresh, delicious bread in just a few hours!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the sourdough discard, warm water, and sugar. Stir gently until the sugar dissolves completely. Next, add in the flour and salt, mixing until a rough dough starts to form. If you’re using olive oil or butter, add it now and mix until fully incorporated!
2. Knead the Dough:
Transfer your dough to a floured surface. Knead it with your hands for about 8-10 minutes until it feels smooth and elastic. If you have a stand mixer with a dough hook, you can mix it on medium speed for about 6-7 minutes instead!
3. First Rise:
Place the kneaded dough in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap, then let it rise at room temperature for 2-3 hours, or until it has doubled in size. You want it to look nice and puffy!
4. Shape the Loaves:
After the dough has risen, gently punch it down to release air. Divide the dough into two equal pieces. Shape each piece into a tight oval loaf. Put the shaped loaves on a baking sheet lined with parchment paper and dust them lightly with flour.
5. Second Rise:
Cover the shaped loaves loosely with a towel and let them rest for about 1 hour. This is the second rise, and you want them to puff up a bit more!
6. Preheat the Oven:
While the loaves are rising, preheat your oven to 425°F (220°C). To create a lovely, crispy crust, place a small pan of water at the bottom of the oven; the steam will work wonders!
7. Score and Bake:
Once the loaves have risen nicely, take a sharp knife and make a shallow lengthwise slash down the top of each loaf. This helps them expand while baking. Now, it’s time to bake! Place the loaves in the oven and bake for 20-25 minutes until they are golden brown and sound hollow when tapped.
8. Cool:
When your loaves are done baking, remove them from the oven and transfer them to a wire rack to cool completely before slicing. Patience is key here—let them cool so you get the best texture!
Enjoy your rustic homemade sourdough discard French bread—it’s perfect for sandwiches, toast, or just enjoying with butter!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can! Just reduce the amount of water slightly since active starter will add some moisture. It’ll also give your bread a slightly tangier flavor!
What If My Dough Isn’t Rising?
If your dough isn’t doubling in size, it might be because it’s too cold. Try placing it in a warmer spot, or let it rise longer. A little patience goes a long way with bread-making!
Can I Freeze the Bread?
Absolutely! Once cooled, wrap the loaves tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can be frozen for up to 3 months. To eat, thaw at room temperature or pop directly into the oven to warm up!
How Can I Make This Recipe Dairy-Free?
To make the bread dairy-free, simply omit the olive oil or butter—it’s still delicious without it! If you want a bit of richness, you can add a tablespoon of a neutral oil like canola or avocado oil instead.
