This Sourdough Discard French Bread is a great way to use leftover sourdough starter! It has a lovely crust and a soft inside, making it perfect for sandwiches or toasting.
You’re going to love how easy it is to whip up! I’ll often slice it while still warm, and that fresh smell fills the air—who can resist that? 🥖
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! It adds flavor and helps the dough rise. If you don’t have any sourdough discard, you can use 1 cup of buttermilk or yogurt for a tangy flavor, although it won’t provide the same depth as sourdough.
All-Purpose Flour: I use all-purpose flour for its versatility, but bread flour can be a great substitute if you want a chewier texture. Whole wheat flour can also work, but consider sifting it with some all-purpose flour to keep the lightness.
Active Dry Yeast: If you have instant yeast, you can use that instead, as it doesn’t need to be activated prior. If you want to avoid yeast altogether, consider a long ferment with just your sourdough starter, but be prepared for a longer rise time!
Olive Oil: Adding olive oil gives the crust a softer texture, which I love! If you’re after a crustier bread, you can skip it altogether or substitute it with melted butter.
How Do I Knead Dough to Get the Perfect Texture?
Kneading is vital for building gluten, giving your bread its structure. Here’s how to do it effectively:
- Turn the dough onto a floured surface. Start folding it over itself and pushing it away with the heels of your palms.
- Rotate the dough after each push. This ensures all sides get kneaded evenly.
- Keep your hands lightly floured to prevent sticking, and if the dough feels too sticky, sprinkle in a little flour, one tablespoon at a time.
- You’ll know it’s ready when the dough is smooth, elastic, and springs back lightly when poked.
Remember, practice makes perfect, so don’t worry if it’s not perfect on your first try! Each dough has its own character based on ingredients and humidity, so adjust as needed.
How to Make Sourdough Discard French Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup sourdough discard (unfed starter)
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1 1/4 cups warm water (about 80-90°F)
- 2 tsp salt
- 1 tsp sugar or honey (optional, for a touch of sweetness)
- 2 tsp active dry yeast or instant yeast
- 1 tbsp olive oil (optional, for a softer crust)
Time Needed:
This delicious bread takes about 15 minutes to prepare and around 1 to 1.5 hours to rise, plus another 20-25 minutes for baking. In total, you can expect to spend about 2 hours to get your fresh, crusty French bread ready to enjoy!
Step-by-Step Instructions:
1. Activate the Yeast:
In a large mixing bowl, combine the warm water, sugar (or honey), and yeast. Stir gently to mix everything together. Let it sit for about 5 minutes until it becomes foamy. This means your yeast is activated and ready to help your bread rise!
2. Mix in the Discard:
Add the sourdough discard and olive oil (if you’re using it) to the yeast mixture. Stir well until everything is mixed together nicely.
3. Form the Dough:
Gradually add in the flour and salt while mixing. Keep stirring until a rough dough forms. You might want to switch to using your hands to mix it all together at this point.
4. Knead the Dough:
Turn the dough out onto a floured surface and knead it for about 8-10 minutes. You want it to be smooth and elastic. If the dough feels too sticky, sprinkle a little more flour, a tablespoon at a time, until it’s manageable.
5. Let the Dough Rise:
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or some plastic wrap, and let it rise in a warm spot until it doubles in size. This usually takes about 1 to 1.5 hours.
6. Divide and Shape:
Once the dough has risen, punch it down to release the air. Divide it into two equal parts. For each part, flatten the dough into a rectangle and then roll it up tightly from one edge. Pinch the seams and ends to seal the loaf.
7. Prepare for the Second Rise:
Place the loaves seam-side down on a baking sheet lined with parchment paper or a greased baking tray. Cover them lightly and let them rise again until nearly doubled, which should be about 45 minutes.
8. Preheat the Oven:
Preheat your oven to 450°F (230°C). If you want a crispy crust (and who doesn’t?), place a shallow pan of water in the bottom of the oven or spray water on the oven walls just before baking to create some steam.
9. Score the Loaves:
Before baking, make a few shallow diagonal slashes on the top of each loaf using a sharp knife or a bread lame. This helps the bread expand properly as it bakes.
10. Bake the Bread:
Now it’s time to bake! Place the loaves in the oven and bake them for 20-25 minutes, or until they’re golden brown and sound hollow when tapped on the bottom.
11. Cool and Serve:
Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy your deliciously crusty sourdough discard French bread with butter, alongside soups, or in any way you like!
Can I Use Different Types of Flour in This Recipe?
Yes, you can use bread flour for a chewier texture or whole wheat flour for a nuttier flavor. However, if you opt for whole wheat, consider mixing it with some all-purpose flour to maintain the lightness of the bread.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky while kneading, no problem! Just sprinkle a little extra flour, about a tablespoon at a time, and knead it again. Keep doing this until the dough is manageable but avoid adding too much flour to keep the bread from becoming tough.
Can I Make This Recipe Without Yeast?
Yes! You can make this bread using only sourdough discard and letting it ferment over a longer period. Just remember, it will take longer to rise, so be prepared for an extended fermentation time, typically overnight or up to 12 hours.
How Do I Store Leftovers?
Store any leftover bread in an airtight container or a bread bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a freezer-safe bag. It stays good for about 3 months, and you can toast slices directly from the freezer when you’re ready to enjoy them!
