This Sourdough Discard French Bread is a fantastic way to use up extra sourdough starter! It has a crispy crust and a soft, chewy inside that everyone loves.
Making this bread is so simple! Just mix, shape, and bake. I often find myself eating it fresh out of the oven with butter. Who can resist that heavenly smell? 😍
Key Ingredients & Substitutions
Sourdough Starter Discard: Using sourdough discard is a great way to add flavor. If you don’t have any, a store-bought sourdough starter can be used instead, but you’ll want to adjust the yeast accordingly or even reduce it, as store-bought starters can be more active.
All-Purpose Flour: This recipe works best with all-purpose flour for the right texture. If you need a gluten-free option, you may try a gluten-free blend, but the texture and rise may vary.
Active Dry Yeast: You can substitute instant yeast if that’s what you have; they can be used interchangeably. Just remember, instant yeast doesn’t need to be activated in water first.
Olive Oil: The olive oil helps to soften the crust, but you can leave it out entirely for a crustier loaf. I prefer adding it for a more tender crumb.
Why is Kneading Important for Bread?
Kneading is a crucial step for developing gluten, which gives the bread its structure and chewiness. To knead effectively:
- Place the dough on a floured surface.
- Push the dough away with the palm of your hand, fold it back over, and turn it a quarter turn.
- Repeat this motion for 8-10 minutes until the dough is smooth and elastic.
Don’t rush this process! The more you knead, the better your bread will turn out. If using a stand mixer, knead on medium-speed for 5-7 minutes.
Sourdough Discard French Bread
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed/starter that’s been discarded)
- 3 cups all-purpose flour
- 1 cup warm water (about 95°F/35°C)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 tablespoon olive oil (optional, for softer crust)
- Extra flour for dusting
How Much Time Will You Need?
This recipe will take about 20 minutes of preparation time, plus around 2 hours for the rising time (1-1.5 hours for the first rise, and 30-45 minutes for the second rise). Finally, you’ll need 20-25 minutes for baking. So in total, you’re looking at about 2.5 to 3 hours until you can slice into your delicious bread!
Step-by-Step Instructions:
1. Activate the Yeast:
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes until it’s foamy. This means your yeast is alive and ready to help your bread rise!
2. Mix in the Sourdough Discard:
Next, stir in the sourdough discard until it’s fully incorporated. This will add that beloved sourdough flavor to your bread!
3. Combine Dry Ingredients:
Add the flour and salt to the wet mixture. Mix everything together with a wooden spoon or a dough hook until a shaggy dough forms. Don’t worry about it being perfect at this stage!
4. Knead the Dough:
Now it’s time to knead! Place the dough on a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If you have a stand mixer, you can also use that to knead on medium speed for about 5-7 minutes.
5. Let It Rise:
Put your dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours. It should double in size!
6. Divide the Dough:
After the dough has risen, gently punch it down to release some of the air. Divide it into two equal parts.
7. Shape the Loaves:
Shape each piece into a long loaf, about 10-12 inches in length, and place them on a baking sheet lined with parchment paper. Dust the tops lightly with flour to keep them from sticking.
8. Second Rise:
Cover the loaves loosely again and let them rise for another 30-45 minutes until they’re puffy.
9. Preheat the Oven:
While your loaves are rising, preheat your oven to 450°F (230°C). For a crispy crust, consider placing a shallow pan of water at the bottom of the oven or spraying a bit of water inside just before you bake.
10. Score the Loaves:
Using a sharp knife or lame, score one long slash down the top of each loaf. This helps the bread expand and creates a beautiful look!
11. Bake the Bread:
Now it’s time to bake! Place your loaves in the oven for 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom. Your kitchen will smell amazing!
12. Cool and Enjoy:
Once baked, remove the loaves from the oven and let them cool on a wire rack before slicing. Patience is key—it’ll be worth the wait!
Enjoy your fresh Sourdough Discard French Bread with butter or your favorite spreads. Happy baking!
Can I Use Cold Sourdough Discard?
Yes, but it’s best to let your sourdough discard come to room temperature first. This will help activate the yeast more effectively, resulting in a better rise for your bread.
How Do I Store Leftover Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap or aluminum foil and freeze it. To enjoy, simply thaw and reheat in the oven for a few minutes.
Can I Substitute Whole Wheat Flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that this may result in a denser loaf, so you may need to adjust the hydration slightly by adding a bit more water.
What Can I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it might be due to inactive yeast or a cold environment. Make sure your yeast is fresh and try placing the dough in a warmer spot, such as near a preheating oven or in a turned-off microwave with a cup of hot water.
