Sourdough Discard French Bread
A quick and easy sourdough discard French bread recipe that yields a soft, golden loaf with a thin crust, perfect for sandwiches and toast.
Ingredients
Main Ingredients
- 2 cups sourdough discard (100% hydration is ideal) Bring to room temperature if refrigerated.
- 1 cup all-purpose flour
- 1 cup bread flour Helps with structure; use all-purpose if needed.
- 1 teaspoon salt
- 1 tablespoon sugar Feeds the yeast and helps browning.
- 1 tablespoon active dry yeast Can substitute with 1 packet (~2 1/4 tsp) if needed.
- 1 cup warm water (about 105–115°F / 40–46°C) Important to activate the yeast.
- 2 tablespoons olive oil Can substitute with melted butter for richer flavor.
Instructions
Preparation
- Pour the sourdough discard into a large mixing bowl. Add the warm water and stir to combine.
- Sprinkle in the sugar and the active dry yeast. Stir once and let sit for 10 minutes until the surface becomes frothy.
- Add the olive oil and salt, then add both flours. Stir until a shaggy dough forms and no large dry streaks remain.
- Turn the dough onto a lightly floured surface. Knead for about 8–10 minutes until the dough is smooth and elastic, slightly tacky but not sticky.
- Grease a large bowl with oil. Place the dough inside and turn it once to coat. Cover with plastic wrap or a damp towel and let rise about 1 hour, or until doubled.
Baking
- Preheat the oven to 375°F (190°C) about 20 minutes before baking.
- Punch down the dough to deflate slightly. Shape into a loaf by flattening into a rectangle and rolling tightly. Pinch the seam closed and tuck the ends.
- Grease a loaf pan and place the shaped dough seam-side down. Cover and let rise for 25–30 minutes until puffy.
- Bake for 30–35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. The internal temperature should reach about 200°F (93°C) for a fully baked loaf.
- Remove from the pan and cool on a wire rack for at least 30 minutes before slicing.
Notes
Store at room temperature in a bread box or wrapped in a cotton bag for 2–3 days. Avoid airtight plastic at room temp. Freezing is recommended to maintain freshness.