This Sourdough Discard French Bread is a tasty way to use up that leftover sourdough starter! It’s crusty on the outside and soft on the inside, making it a perfect companion to any meal.
Baking this bread is a breeze! Just mix, knead, and let it rise. I love slathering it with butter or using it for a delicious sandwich. It’s a yummy waste-not, want-not treat! 🥖
Key Ingredients & Substitutions
Sourdough Discard: Use an active, unfed sourdough discard. If you don’t have any, you can create a simple starter by mixing flour and water and letting it sit for a day or two.
All-Purpose Flour: This is the standard choice, but if you want a heartier bread, you can replace some with whole wheat flour. Just remember, this may alter the texture slightly.
Instant Yeast: If you only have active dry yeast, that’s fine! Just use the same amount, but you may need to dissolve it in warm water before adding it to your dough.
Olive Oil or Butter: If you want a fluffier crust, add oil or melted butter. Alternatively, you can skip this if you’re aiming for a more classic crusty bread. Coconut oil can also work if you’re dairy-free.
How Do I Knead Dough Properly?
Kneading dough is crucial for developing gluten, giving your bread its lovely structure. To knead effectively, follow these tips:
- Lightly flour your surface to prevent sticking. Start with the dough in the center.
- Push the dough away from you using the heel of your hand.
- Fold the dough back over itself, then turn it 90 degrees.
- Repeat this process for about 8-10 minutes until the dough is smooth and elastic.
Remember, don’t be afraid to get your hands messy! A well-kneaded dough will spring back when poked, and that’s a good sign.
Sourdough Discard French Bread
Ingredients You’ll Need:
- 1 cup (240g) active sourdough discard (unfed)
- 1 cup (240ml) warm water (about 80°F / 27°C)
- 2 1/2 cups (310g) all-purpose flour
- 1 tsp instant yeast
- 1 1/2 tsp salt
- 1 tbsp sugar (optional, helps with browning)
- 1 tbsp olive oil or melted butter (optional for a softer crust)
- Extra flour for dusting
Time Needed:
This recipe will take about 20 minutes for prep and around 2 to 2 1/2 hours total, including rising and baking time. It’s super easy and worth the wait for delicious, fresh bread!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the warm water and sourdough discard. Stir it well until everything is blended together. This will form your wet base.
2. Combining Ingredients:
Add the all-purpose flour, instant yeast, salt, and sugar to the bowl. Mix everything together until it creates a shaggy dough. Don’t worry about getting it perfect; it will come together as you knead.
3. Kneading the Dough:
Turn the shaggy dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. If you prefer, you can use a stand mixer with a dough hook on medium speed for about 6-7 minutes. This helps develop the gluten!
4. First Rise:
Shape the kneaded dough into a ball and place it in a lightly oiled bowl, turning it once to coat it with oil. Cover the bowl with a clean towel or plastic wrap. Let it rise in a warm place until it doubles in size, which should take about 1 to 1 1/2 hours.
5. Shaping the Loaves:
Once the dough has risen, gently punch it down to release the air. Divide the dough into two equal pieces. Shape each piece into an elongated oval loaf, just like traditional French bread. Place each loaf on a baking sheet lined with parchment paper or a lightly floured towel.
6. Second Rise:
Cover the loaves with a damp cloth and let them rise again for about 30-45 minutes, or until they’re puffy and increased in size.
7. Preheat the Oven:
While the loaves are rising, preheat your oven to 425°F (220°C). If you have a baking stone or an inverted baking sheet, place it in the oven. Also, place an empty metal pan on the bottom rack of your oven to create steam while baking.
8. Scoring the Loaves:
Just before baking, use a sharp knife or lame to make a long shallow slash along the top of each loaf. This helps the bread expand while baking.
9. Baking the Bread:
Carefully place the loaves into the preheated oven. Pour a cup of hot water into the empty pan on the bottom rack to generate steam. This steam is key to achieving a fantastic crust!
10. Enjoy Your Bread:
Bake the loaves for 20-25 minutes or until they’re golden brown and sound hollow when tapped on the bottom. Once baked, remove them from the oven and let them cool on a wire rack for at least 30 minutes before slicing. This will help the crust set while keeping the inside nice and soft.
Now, get ready to enjoy your homemade crusty and flavorful Sourdough Discard French Bread! Perfect for sandwiches, toast, or just with a bit of butter!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Absolutely! You can substitute active dry yeast for instant yeast using the same amount (1 tsp). Just dissolve it in the warm water before mixing it with the sourdough discard, allowing it to foam up a bit, which indicates it’s active.
What Should I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be due to inactive yeast or an environment that’s too cool. To encourage rising, place the bowl in a warmer spot, like an oven with the light on, or wrap it in a warm blanket to maintain warmth.
Can I Make This Dough Ahead of Time?
Yes! You can make the dough ahead of time and place it in the fridge after the first rise. Just shape the loaves and cover them before refrigerating. The dough can be stored in the fridge overnight; let it come to room temperature and rise again for about 30-45 minutes before baking.
How Should I Store Leftover Bread?
Store any leftover bread in a paper bag at room temperature for a few days to maintain its crust. For longer storage, slice the bread and wrap it tightly in plastic, then place it in a freezer bag to freeze for up to three months. Just thaw at room temperature before enjoying!
