This Sourdough Discard French Bread is crusty on the outside and soft on the inside. It’s a great way to use leftover sourdough starter and makes your kitchen smell amazing!
Making this bread is super fun! I love the smell as it bakes and the satisfying sound when you tap the crust. Plus, it’s perfect for sandwiches or just slathering with butter. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you want a heartier loaf, you can mix in some whole wheat flour or bread flour for added protein and flavor. I love using half of each for the best results!
Sourdough Starter Discard: This is your sourdough magic ingredient! If you don’t have any discard, you can use plain yogurt or buttermilk as a tangy substitute, though the flavor will change a bit.
Instant Yeast: This is great for quicker rising. If you only have active dry yeast, that’s fine too! Just activate it in warm water for a few minutes before mixing it in.
Olive Oil: This adds a softer crust and extra flavor. If you’re avoiding oil, you can simply leave it out, and the bread will still turn out delightful!
How Do I Achieve the Best Rise for My Bread?
One crucial step for getting a good rise in your Sourdough Discard French Bread is the proofing process. Here’s how to do it right:
- Keep your dough in a warm place, around 75-80°F (24-27°C) helps the yeast to activate.
- Cover the dough properly with a damp cloth to prevent it from drying out.
- Make sure it’s at least doubled in size before shaping it. If you find it’s taking longer, be patient—good bread takes time!
After shaping, let the loaves rise until they are puffy. It can make a big difference in texture, giving you a light and airy crumb inside!
Easy Sourdough Discard French Bread
Ingredients You’ll Need:
For the Dough:
- 2 cups all-purpose flour
- 1 cup sourdough starter discard (unfed)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 3/4 cup warm water (about 110°F / 43°C)
- 1 tablespoon olive oil (optional, for softer crust)
- Additional flour for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes of hands-on prep time and around 2 hours to rise (1.5 hours for the first rise and 30-45 minutes for the second rise). Then you’ll bake for about 25-30 minutes. Overall, plan for around 2.5 to 3 hours to make sure it all comes together perfectly!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Stir them together with a whisk or a fork until evenly distributed.
2. Add Wet Ingredients:
Next, add your sourdough discard and warm water to the dry mixture. If using olive oil, you can include it now too. Mix everything together until you have a shaggy dough that holds together.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. If you have a stand mixer, you can knead it using the dough hook attachment for about 6-7 minutes instead.
4. Let It Rise:
Place the kneaded dough into a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and place it in a warm area. Allow it to rise for about 1 to 1.5 hours or until it has doubled in size.
5. Shape the Loaves:
Once risen, gently punch down the dough to release excess air. Divide it into two equal portions and shape each into a tight oval or cylinder for your French bread. It should have a nice smooth surface!
6. Second Rise:
Put the shaped loaves onto a parchment-lined or lightly floured baking sheet. Dust the tops with a little flour, cover loosely with a kitchen towel, and let them rise again for about 30-45 minutes or until they look puffy.
7. Preheat the Oven:
While the dough is rising, preheat your oven to 425°F (220°C). Place a shallow pan filled with water on the bottom rack to create steam—this helps form a lovely crust on your bread.
8. Score the Loaves:
Once your loaves have risen, use a sharp knife or bread lame to make a long diagonal slash on the top of each loaf, about 1/4 inch deep. This helps the bread expand while baking.
9. Bake the Bread:
Carefully place the baking sheet in the preheated oven. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Cool and Enjoy:
After baking, remove the loaves from the oven and transfer them to a wire rack to cool. Waiting for them to cool before slicing is important to ensure the best texture. Enjoy your homemade Sourdough Discard French Bread warm or toasted with your favorite toppings!
Your kitchen will smell amazing as it bakes, and you’ll love sharing this delicious bread with friends and family! Enjoy the crunchy crust and soft airy crumb—it’s perfect for sandwiches, dipping, or having with butter. Happy baking!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Absolutely! You can substitute active dry yeast for instant yeast, but be sure to activate it first. Dissolve it in your warm water and let it sit for about 5-10 minutes until foamy before adding it to your dough mixture.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it could be due to a few factors. Ensure that your yeast is fresh and active; if it doesn’t foam in warm water, it may be dead. Also, check the temperature of the place where your dough is rising. If it’s too cold, consider moving it to a warmer spot or using the oven with the light on to create a cozy environment!
How Should I Store Leftover Bread?
To store leftover bread, wrap it in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, you can slice the bread and freeze it in an airtight container or freezer bag for up to 3 months. Just thaw slices as needed and toast them for a fresh taste!
Can I Add Herbs or Cheese to This Recipe?
Yes! Adding herbs like rosemary or thyme or incorporating cheese can enhance the flavor of your bread. Just 1/4 to 1/2 cup of your chosen ingredient should work well. Mix them in during the initial dough preparation for the best flavor distribution.
