Sourdough Discard French Bread Recipe

Introduction

This Sourdough Discard French Bread is a delightful way to use leftover sourdough starter. Soft, slightly sweet, and with a beautiful crust, this bread is perfect for sandwiches or enjoying warm with butter.

Ingredients

• 200g sourdough discard
• 430g warm water (around 95-105°F)
• 10g instant yeast
• 40g honey
• 70g coconut oil (melted and cooled)
• 860g bread flour
• 20g salt
• Melted butter (optional, for brushing)

Instructions

1. Step 1: In a stand mixer bowl, combine 200g sourdough discard and 430g warm water. Mix gently to distribute temperature evenly without killing the yeast. Add 10g instant yeast and 40g honey, then let the mixture sit until foamy and aromatic.
2. Step 2: Add 70g melted coconut oil, 20g salt, and 860g bread flour to the bowl. Using a dough hook, knead for about 8 minutes until smooth and elastic. If kneading by hand, continue for 10-12 minutes. The dough should be tacky but not sticky; add flour gradually if needed.
3. Step 3: Transfer the dough to a container and let it rise in a warm spot until it doubles or triples in size, about an hour.
4. Step 4: Turn the dough onto a work surface and divide into two equal parts. Flatten each into a rectangle, then roll up tightly, pinching seams and ends closed. Place each loaf on a parchment-lined baking sheet.
5. Step 5: Cover the loaves with a towel and allow a second rise for 1 to 2 hours until puffy. Meanwhile, preheat the oven to 375°F.
6. Step 6: Score the top of each loaf with a sharp knife or bread lame. Bake for 30-35 minutes until golden brown. Brush warm loaves with melted butter, then cool slightly before slicing and serving.

Tips & Variations

• Use a neutral oil like canola or vegetable if you prefer instead of coconut oil.
• If your dough is too sticky to handle, add flour a tablespoon at a time during kneading.
• For a crustier loaf, place a pan of water in the oven to create steam while baking.
• Try adding herbs like rosemary or thyme to the dough for extra flavor.

Storage

Store leftover bread in an airtight container or wrapped in foil at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly for up to 3 months. To reheat, thaw if frozen, then warm in the oven at 350°F for 10-15 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of bread flour?

Bread flour has a higher protein content which helps create a better gluten structure and chew. Using all-purpose flour will work, but the texture may be softer and less chewy.

Do I need both yeast and sourdough discard?

Yes, the instant yeast helps ensure a reliable rise in this recipe, while the sourdough discard adds flavor and complexity. Using only discard may require longer fermentation times.

Sourdough Discard French Bread Recipe

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★★★★★

4.9 from 144 reviews

• Author: lina
• Total Time: 3 hours 30 minutes
• Yield: 2 loaves 1x

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Description

This Sourdough Discard French Bread recipe transforms sourdough discard into delicious, soft, and golden French-style loaves. Using a combination of instant yeast and sourdough starter, this bread develops a wonderful texture and flavor. Enriched with honey and coconut oil, the dough is kneaded, allowed to rise twice, then baked to crispy perfection, making it ideal for sandwiches or a tasty accompaniment to meals.

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Ingredients

Scale 1x2x3x

Sourdough Mixture

• 200g sourdough discard (hydrated at 100%, roughly 3/4 cup)
• 430g warm water (around 95-105°F, approximately 1 3/4 cups)
• 10g instant yeast (near 1 tablespoon)
• 40g honey (around 2 tablespoons, I use Sue Bee honey)

Dough

• 860g bread flour (close to 6 cups, prefer King Arthur bread flour)
• 70g coconut oil (melted and cooled, roughly 1/3 cup)
• 20g salt (about 1 tablespoon)

For Brushing (Optional)

• Melted butter

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Instructions

1. Prepare the Sourdough Mixture: In a stand mixer bowl, combine 200g sourdough discard and 430g warm water. Mix well to evenly distribute temperature, ensuring the warmth doesn’t kill the yeast. Stir in 10g instant yeast and 40g honey. Let the mixture sit until it becomes foamy and smells yeasty, confirming yeast activation.
2. Form the Dough: Add 860g bread flour, 70g melted and cooled coconut oil, and 20g salt into the bowl. Attach the dough hook and knead for about 8 minutes until dough is smooth and elastic. It should be tacky but not sticky; if sticky, add flour gradually. Alternatively, knead by hand for 10-12 minutes until reaching the same consistency.
3. Let the Dough Rise: Transfer the dough to a container and allow it to rise for about 1 hour, or until doubled or tripled in size. The time depends on temperature; to speed up, place in a warm spot or use a dough mat.
4. Shape the Dough: Turn dough onto a work surface and divide into two equal pieces. Press each into rectangles slightly shorter than the baking sheet. Roll each tightly while pinching seams and ends closed. Place loaves on a parchment-lined baking sheet, each on separate halves.
5. Second Rise and Preheat Oven: Cover loaves with a kitchen towel and let rise for 1-2 hours until puffed and doubled in size. Meanwhile, preheat the oven to 375°F (190°C).
6. Score and Bake: Using a bread lame or sharp knife, score several slashes across the top of each loaf or a single deep slash down the middle. Bake in the preheated oven for 30-35 minutes until golden brown. Once baked, brush with melted butter and allow to cool slightly before slicing and serving.

Notes

• Warm water temperature is key to activating yeast without killing it; aim for about 95-105°F.
• If the dough feels too sticky during kneading, add flour gradually to reach the ideal tacky consistency.
• Ensure sourdough discard is hydrated at 100% for accurate measurements and dough texture.
• Using parchment paper prevents sticking and makes transferring easier.
• Brushing melted butter after baking adds flavor and a soft crust but is optional.
• Allow bread to cool slightly before slicing to avoid gummy texture inside.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: French

Keywords: sourdough discard bread, French bread recipe, homemade bread, easy sourdough bread, no waste baking