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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
