This Sourdough Discard French Bread is a tasty way to use leftover sourdough starter. It’s soft on the inside with a crispy crust that’s simply irresistible!
Making this bread is a breeze. Just mix the ingredients, shape the dough, and let it rise. Trust me, your kitchen will smell amazing, and everyone will want a slice! 🥖
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient that gives the bread its tangy flavor. You can use unfed or recently fed starter. If you don’t have sourdough discard, you can try using 1/4 cup yogurt or buttermilk mixed with some all-purpose flour to mimic the acidity.
All-Purpose Flour: I typically use all-purpose flour for a nice texture, but you can use bread flour for a chewier crust. If you’re looking for a gluten-free option, consider a gluten-free flour blend and add a bit of vital wheat gluten for structure.
Active Dry Yeast: The yeast helps the dough rise. If you prefer, you can substitute with instant yeast or use sourdough starter only—omit the yeast and let the dough rise longer for flavor!
Olive Oil: This adds softness to the bread. If you need an alternative, melted butter works well too. You can even skip the fat entirely for a crustier loaf.
How Do I Get My Bread to Rise High?
The rising process is crucial for light and airy bread. Here’s how to ensure your bread rises well:
- Make sure your yeast is fresh and active. If in doubt, proof it in warm water with sugar before mixing.
- Cover the dough while it rises to keep moisture in. A damp cloth or plastic wrap works well.
- Let the dough rise in a warm place, like near the oven—ideal around 80°F/27°C. If your kitchen is cold, you can turn your oven to the lowest setting for a few minutes, then turn it off and place the dough inside.
Keep an eye on the dough; it should roughly double in size. Punch it down gently to release air before shaping it, and be patient during the second rise. The double rise gives the bread great texture.
Sourdough Discard French Bread
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed or recently fed)
- 3 1/2 cups (440g) all-purpose flour
- 1 cup (240ml) warm water (about 80°F/27°C)
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 2 teaspoons active dry yeast
- 1 tablespoon olive oil (optional, for softness)
- Additional flour for dusting
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours in total. The prep takes around 20-30 minutes, and then you will let the dough rise for about 1 to 1.5 hours and again for 30-45 minutes after shaping. Baking will take about 20-25 minutes. So, be patient and enjoy the aromas wafting through your kitchen!
Step-by-Step Instructions:
1. Activate the Yeast:
In a large mixing bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5 minutes until it becomes foamy. This shows that the yeast is active and ready to work!
2. Mix in the Sourdough Discard:
Stir in the sourdough discard and the olive oil if you’re using it. This will give your bread a lovely depth of flavor.
3. Form the Dough:
Add the flour and salt to the mixture and mix until a shaggy dough forms. It should look a bit messy—it’ll come together in the next steps!
4. 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 prefer, you can use a stand mixer with a dough hook for about 6-7 minutes.
5. First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap. Let it rise at room temperature for about 1 to 1.5 hours or until the dough has doubled in size.
6. Divide and Shape:
Once risen, punch down the dough gently to release the gas. Divide the dough into two equal pieces. Shape each piece into a French bread loaf by flattening it into a rectangle, folding into thirds like a letter, then rolling tightly into a log shape and pinching the seams closed.
7. Second Rise:
Place the shaped loaves on a baking sheet lined with parchment paper or a lightly floured couche. Cover loosely with a towel and let them rise again for about 30-45 minutes until puffy.
8. Preheat the Oven:
Preheat your oven to 450°F (230°C). Place a shallow pan of water or an oven-safe dish on the bottom rack for steam, which will help create a beautiful crisp crust on your bread.
9. Prepare for Baking:
Just before baking, use a sharp knife or lame to make a long diagonal cut on the top of each loaf, about 1/2 inch deep. This helps the bread expand while baking.
10. Bake:
Bake the bread for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. Your kitchen will smell amazing at this point!
11. Cool and Serve:
Transfer the loaves to a cooling rack and let them cool completely before slicing. This helps the crumb set nicely, resulting in the best texture.
Enjoy your crispy-on-the-outside, soft-and-chewy-inside Sourdough Discard French Bread with butter, jam, or your favorite spread!
Can I Use Cold Sourdough Starter Discard?
Yes, you can use cold discard straight from the fridge! Just ensure to let it come to room temperature before mixing it in, as this will help activate the yeast better during the rising process.
What If I Don’t Have Active Dry Yeast?
No problem! You can use instant yeast instead—you’ll need the same amount. Alternatively, you can skip the yeast and solely rely on your sourdough starter. Just allow for a longer rising time (up to 4 hours or more) to develop flavor and texture.
How Can I Achieve a Crispier Crust?
For a crustier loaf, make sure to create steam in the oven by placing a pan of water on the bottom rack while it preheats. You can also spray the loaves with water right before closing the oven door to help form that perfect crust.
What’s the Best Way to Store Leftover Bread?
Store any leftover bread at room temperature in a paper bag for 1-2 days to keep it fresh. For longer storage, slice and freeze the bread in an airtight container. Just pop slices in the toaster when you’re ready to enjoy them again!
