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Sourdough Discard French Bread

Sliced sourdough discard French bread showing its soft, tender crumb and golden crust.
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This easy American-style sourdough discard French bread makes one soft, tender crumb and a lightly golden crust. Instant yeast gives it a reliable same-day rise and puts your extra starter to good use.

  • Author: George
  • Prep Time: 20 minutes
  • Rise time: 2 to 3 hours
  • Cook Time: 25 minutes
  • Total Time: 3 to 4 hours
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 145 g warm water
  • 90 g sourdough discard, 100% hydration
  • 1 tablespoon honey (about 20g)
  • 2 tablespoons olive oil (about 27g)
  • 1 teaspoon instant yeast
  • 300 g bread flour
  • 6 g salt (about 2 teaspoons Diamond Crystal kosher salt)
  • Melted butter, for brushing

Instructions

  1. Mix the wet ingredients. Combine the warm water, sourdough discard, honey, olive oil, and instant yeast.
  2. Make the dough. Add the bread flour and salt. Mix until a dough forms and no dry flour remains.
    Sourdough discard French bread dough partially mixed in a glass bowl with some dry flour remaining.
  3. Knead. Knead for 5 to 7 minutes in a stand mixer on low to medium speed or 6 to 8 minutes by hand, until the dough is smooth and elastic. It should feel soft and supple without being overly sticky.
  4. First rise. Place the dough in a bowl and cover. Let it rise until roughly doubled in size. Watch the dough rather than the clock, as rise time will vary depending on the temperature of your kitchen.
    Smooth and elastic sourdough discard French bread dough after kneading.
  5. Shape. Gently deflate the dough and shape it into a rectangle. Roll it into a log, gently tapering the ends to create a French bread shape. Pinch the seam tightly closed and place the loaf seam-side down on a parchment-lined baking sheet.
    French bread dough shaped into a long loaf on a parchment-lined baking sheet.
  6. Second rise. Loosely cover the shaped loaf and let it rise until roughly doubled in size and noticeably puffy.
  7. Preheat the oven. Toward the end of the second rise, preheat the oven to 375°F.
  8. Score. Using a sharp knife or bread lame, make several slightly diagonal, almost vertical slashes across the top of the loaf.
    Proofed sourdough discard French bread dough scored with diagonal slashes before baking.
  9. Bake. Bake for about 25 minutes, until golden brown and the center reaches approximately 195–200°F.
  10. Brush with butter. As soon as the loaf comes out of the oven, lightly brush the top and sides with melted butter.
    Freshly baked sourdough discard French bread with a golden crust brushed with melted butter.
  11. Cool. Transfer the loaf to a wire rack and let it cool completely before slicing.

Notes

  • Using active dry yeast: Active dry yeast can be used instead of instant yeast. Combine the warm water, sourdough discard, honey, and olive oil, then stir in the yeast. Let it sit for 5 to 10 minutes, until foamy, before adding the bread flour and salt.
  • Watch the dough, not the clock: Kitchen temperature affects how quickly bread rises. Use the size and appearance of the dough to judge both rises.
  • If the dough feels sticky: Let it rest for 10 to 15 minutes, then knead again before adding additional flour.
  • For a softer crust: Lightly brush the loaf with melted butter immediately after baking.
  • Cool before slicing: Let the bread cool completely. Slicing while it’s still warm can make the inside gummy and cause the soft center to squish or sink.

Find it online: https://www.myeclecticbites.com/sourdough-discard-french-bread/