This Sourdough Discard French Bread is a clever way to use up leftover sourdough starter! It’s soft inside with a crispy crust, just perfect for sandwiches or toasting.
Making this bread is like a fun science project—mix it all together, let it rise, then bake! I love enjoying it warm with some butter. Who can resist that? 😊
Key Ingredients & Substitutions
All-purpose flour: This gives the bread its structure. If you want a bit more flavor, you can mix in whole wheat flour. Start with 1 cup of whole wheat and 1 cup of all-purpose.
Sourdough starter discard: This is the star of the show! Using unfed discard adds flavor. If you don’t have any, you can use plain yogurt as a substitute, but the taste will differ slightly.
Active dry yeast: If you prefer, you can use instant yeast instead. Just mix it directly with the flour without proofing. You could also omit the yeast altogether if you’re patient; the sourdough discard will naturally ferment the dough over time!
Sugar or honey: This is optional, but it helps the yeast get going faster. If you’re avoiding sugar, you can leave it out. The yeast will still activate, just maybe a bit slower.
How Do You Get a Perfect Rise in Your Bread?
The key to good bread is letting it rise properly. Start with a warm environment; a cozy kitchen works wonders! Covering the dough helps prevent it from drying out.
- For the first rise, let the dough double in size—this usually takes about 1 to 1 ½ hours.
- After shaping, the second rise should be about 45 minutes to 1 hour; look for a puffy texture!
Don’t rush these steps; it’s all about patience for those fluffy loaves. Making bread can be a bit of a waiting game, but the rewards are absolutely worth it! Enjoy your baking! 🍞
Sourdough Discard French Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 cup sourdough starter discard (unfed)
- 1 cup warm water (around 100–110°F / 37–43°C)
- 1 ½ tsp active dry yeast
- 1 ½ tsp salt
- 1 tsp sugar or honey (optional, helps yeast activation)
- Extra flour for dusting
Time Estimate:
This recipe takes about 2 to 3 hours total, including 1 to 1 ½ hours for the first rise, about 45 minutes to 1 hour for the second rise, and around 25 minutes for baking. Don’t forget to factor in some cooling time before slicing!
Step-by-Step Instructions:
1. Activate Yeast:
In a small bowl, combine the warm water, yeast, and sugar (if using). Stir gently and let sit for about 5–10 minutes. You should see it become frothy and bubbly—this means the yeast is alive and ready to go!
2. Mix Dough:
In a large mixing bowl, combine your sourdough discard, flour, salt, and the activated yeast mixture. Stir with a spoon or use your hands until everything comes together to form a rough dough.
3. Knead:
Turn the dough onto a lightly floured surface. Knead it for about 8–10 minutes until it feels smooth and elastic. If you prefer, you can also use a stand mixer with a dough hook for about 6–8 minutes.
4. First Rise:
Put the kneaded dough in a lightly oiled bowl. Cover it with a damp towel or plastic wrap and place it in a warm spot. Let it rise for about 1 to 1 ½ hours, or until it has doubled in size.
5. Shape the Loaves:
Once risen, punch down the dough gently to release some air. Divide it into two equal portions. Shape each piece into a long oval or the classic French bread shape with tapered ends. Place them on a lightly floured surface or on a baking sheet lined with parchment paper.
6. Second Rise:
Cover the shaped loaves loosely with a clean kitchen towel. Let them rise again for approximately 45 minutes to 1 hour, until they are puffy.
7. Preheat Oven:
While the loaves are rising, preheat your oven to 450°F (230°C). Place a shallow pan filled with water on the bottom rack of the oven; this creates steam, giving your bread a crispy crust.
8. Score the Loaves:
Using a sharp knife or a bread lame, make a long, shallow cut down the center of each loaf. This helps them expand properly during baking and gives a nice look.
9. Bake:
Carefully place the loaves in the preheated oven on the middle rack. Bake for 20–25 minutes, or until the crust is beautifully golden-brown, and the bread sounds hollow when tapped on the bottom.
10. Cool:
Once baked, remove the loaves from the oven and transfer them to a wire rack. Let them cool completely before slicing to get the best texture. Enjoy them warm with butter or use them for sandwiches!
Happy baking and enjoy your delicious homemade sourdough discard French bread! 🥖✨
Can I Use Whole Wheat Flour Instead of All-Purpose?
Yes, you can! Just replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. You might need to adjust the liquid slightly, so keep an eye on the dough consistency—it should still be soft and pliable.
What Can I Substitute for the Sourdough Starter?
If you don’t have sourdough starter discard, you can use plain yogurt or buttermilk as a substitute. This will change the flavor slightly, but it will still add a nice tang to your bread!
Can I Make This Bread Overnight?
Absolutely! After kneading, you can let the dough rise overnight in the fridge. Just remember to bring it back to room temperature before shaping and proceeding with the second rise.
How Do I Store Leftovers?
To store leftover bread, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight bag or container. It can be kept at room temperature for about 2–3 days or in the freezer for longer. Just toast or warm it slightly before serving for best results!
