This Sourdough Discard French Bread is a fun way to use up leftover sourdough starter! It’s crusty on the outside and soft inside, making it a great addition to any meal.
Nothing beats the smell of fresh bread baking! I love to slather some butter on a warm slice—it’s pure happiness. It’s so simple to make, you’ll want to bake this every week!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! If you don’t have any active sourdough discard, you can use a store-bought starter. Just be sure it’s not too old, as freshness matters for the bread’s rise.
All-Purpose Flour: While I use all-purpose flour, bread flour can be a great substitute for an even chewier texture. You can also mix in some whole wheat flour for extra flavor and nutrition, just remember to adjust the water slightly.
Instant Yeast: If you don’t have instant yeast, you can use active dry yeast—just let it dissolve in warm water before adding it to the mixture. I find instant yeast gives me a bit more lift.
Olive Oil: I love using olive oil for its flavor, but melted butter or a neutral oil like canola also works. It’s all about personal preference! Optional: try adding a teaspoon of herbed oil for a flavor twist.
What’s the Best Way to Knead Dough?
Kneading dough is essential for a well-formed bread. Don’t worry if you haven’t done it before. Here are some tips to help you get it right:
- Start by lightly flouring your work surface to prevent sticking. Keep a bit of extra flour handy.
- With your palms, push down and forward on the dough, then fold it over itself and give it a quarter turn. Repeat this process.
- Keep kneading for about 8-10 minutes. You’ll know it’s ready when the dough is smooth and springs back when poked!
- If you’re using a stand mixer, mix on low speed with the dough hook for about 6 minutes until smooth.
Don’t rush! Kneading is therapeutic and adds character to your bread. Enjoy the process!
Sourdough Discard French Bread
Ingredients You’ll Need:
- 1 cup (240g) active sourdough discard (unfed starter)
- 2 ½ cups (300g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- 1 tsp instant yeast
- 1 cup (240ml) warm water (about 110°F or 43°C)
- Extra flour for dusting
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, plus 2 to 2.5 hours of rising and baking time. You’ll spend the first few minutes mixing the ingredients, then more time letting the dough rise twice, followed by about 30 minutes of baking. It’s a satisfying way to make fresh bread without too much effort!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, and yeast. Stir gently to mix everything well and let it sit for about 5 minutes. This allows the yeast to activate, and you’ll start to see some bubbles forming.
2. Forming the Dough:
Add the flour, salt, sugar, and olive oil to your bowl. Use a wooden spoon or your hands to mix until a shaggy dough begins to form. It might look a little messy—that’s perfectly normal!
3. Kneading:
Turn your dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it’s smooth and elastic. If you prefer, you can use a stand mixer with a dough hook for about 6 minutes. Keep it up until the dough feels nice and soft!
4. First Rise:
Place the kneaded dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap to keep it moist. Place it in a warm area and let it rise for around 1 hour, or until it doubles in size. This is when the magic happens!
5. Shaping the Loaves:
Once the dough has risen, gently punch it down to release the air. Divide it into two equal pieces. To shape each piece into a loaf, flatten it into a rectangle, then fold it lengthwise, pinching the seams to seal. Make sure it’s nice and tight!
6. Second Rise:
Place the loaves on a parchment-lined or floured baking sheet. Cover them loosely with a damp towel and let them rise for another 45 minutes to 1 hour until they’re puffy again. This second rise helps create that lovely texture!
7. Preheat and Prepare to Bake:
About 30 minutes before baking, preheat your oven to 450°F (230°C). To get a delicious crust, place a shallow pan of water on the bottom rack of the oven, which creates steam as the bread bakes.
8. Scoring the Loaves:
Using a sharp knife or bread lame, make a long, shallow slash down the center of each loaf. This allows the bread to expand beautifully while it bakes, making it look as good as it tastes!
9. Baking:
Bake the loaves on the middle rack for about 25-30 minutes. You want them to turn golden brown and crusty. To check if they’re done, tap the bottom of the loaf—it should sound hollow.
10. Cooling:
Once baked, remove the loaves from the oven and transfer them to a wire rack. Let them cool completely before slicing. This is the hard part—you’ll want a slice right away, but letting it cool enhances the flavor!
Enjoy your homemade sourdough discard French bread with butter, soups, or your favorite spread! It’s perfect for sandwiches or just enjoying fresh!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can! If using active dry yeast, dissolve it in the warm water first before adding it to the sourdough discard. This helps activate it properly.
What Should I Do if I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can use a fresh sourdough starter instead. Just make sure it’s at peak readiness for the best results!
How to Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it and freeze it in a freezer bag. Just toast or warm slices directly from the freezer!
Can I Make This Bread Without Olive Oil?
Absolutely! You can omit the olive oil or substitute it with melted butter or another neutral oil. The oil adds richness, but the bread will still turn out delicious without it!
