Name: Perfect Sourdough Discard French Bread Recipe
Prep time: PT-491714H6M56S
Cook time: PT-491714H6M56S
Total time: PT-491714H6M56S
Cuisine: French
Ingredients: 200g sourdough discard (100% hydration, approx. 3/4 cup); 430g warm water (around 95-105°F or 1 3/4 cups); 40g honey (about 2 tablespoons); 10g instant yeast (nearly 1 tablespoon); 70g coconut oil (melted and cooled, approx. 1/3 cup); 860g bread flour (about 6 cups, King Arthur recommended); 20g salt (roughly 1 tablespoon); Melted butter

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Introduction

Using sourdough discard to make French bread is a smart and delicious way to reduce waste while enjoying a crusty, flavorful loaf. This recipe combines the tangy notes of sourdough with the reliable rise of instant yeast for a practical and tasty bake at home.

This image shows a whole loaf of bread with a golden brown, crispy crust dusted with flour. A single slice, pale creamy inside with small air holes, lies flat in front of the loaf on a wooden cutting board. The loaf has one deep split along the top, revealing the light, soft texture inside. A white cloth is softly folded beside the bread, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g sourdough discard (hydrated at 100%, roughly 3/4 cup)
430g warm water (around 95-105°F, about 1 3/4 cups)
10g instant yeast (near 1 tablespoon)
40g honey (around 2 tablespoons)
70g coconut oil (melted and cooled, about 1/3 cup)
860g bread flour (close to 6 cups)
20g salt (about 1 tablespoon)
Optional: melted butter for brushing

Instructions

Step 1: In a stand mixer bowl, combine the sourdough discard and warm water. Mix gently to even out the temperature. Add the instant yeast and honey, then let the mixture sit until it becomes foamy and smells yeasty, indicating active yeast.
Step 2: Add the melted coconut oil, salt, and bread flour to the bowl. Attach the dough hook and knead for about 8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, knead for 10-12 minutes.
Step 3: Transfer the dough to a container and let it rise for approximately 1 hour or until it doubles or triples in size. Keep it in a warm spot to speed up rising if needed.
Step 4: Turn the risen dough out onto a work surface. Divide it into two equal pieces. Shape each piece into a rectangle slightly shorter than your baking sheet, then roll up tightly and pinch the seams and ends closed. Place both loaves on a parchment-lined baking sheet.
Step 5: Cover the loaves with a kitchen towel and let them rise again for 1 to 2 hours, until doubled and airy. Meanwhile, preheat the oven to 375°F.
Step 6: Score the tops of the loaves with a sharp knife or bread lame, making several slashes or one long slash down the center. Bake in the preheated oven for 30-35 minutes until golden brown. Brush the warm loaves with melted butter after baking. Let cool slightly before slicing and serving.

Tips & Variations

If you don’t have sourdough discard, replace it with equal parts flour and water, but expect less tangy flavor.
All-purpose flour can be used instead of bread flour, though the bread might be less chewy and rise lower.
Swap honey with sugar, maple syrup, or agave nectar to feed the yeast with subtle flavor changes.
Use any neutral oil like vegetable, canola, or light olive oil instead of coconut oil.
If using active dry yeast, dissolve it in warm water first and wait 5-10 minutes until foamy before mixing.
Avoid water that’s too hot or cold; aim for around 95-100°F to help yeast activate properly.
Knead until the dough passes the window pane test for good gluten development.
Score the loaves about 1/4 inch deep at a 45-degree angle for best expansion during baking.

Storage

Store fresh French bread wrapped in a clean kitchen towel or paper bag at room temperature for 2-3 days. The crust may soften but the bread will remain tasty. For longer storage, freeze the bread wrapped tightly in plastic wrap and a freezer bag for up to 3 months. To refresh, sprinkle with water and warm in a 350°F oven for 5-10 minutes. Frozen slices can be toasted directly from the freezer with a slightly longer toasting time.

How to Serve

A loaf of crusty bread with a golden brown and slightly cracked crust sits lengthwise on a wooden cutting board, with one slice cut and placed in front of it. The inside of the bread is soft and airy, showing a pale cream color with uneven holes typical of artisan bread. The crust has a light dusting of flour, enhancing the rustic look. A white textured cloth is partly visible in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough discard that has been refrigerated for several days?

Yes, you can use discard stored in the fridge for up to a week. Just stir in any liquid hooch before measuring. Make sure it shows no signs of mold or off smells.

What if I don’t have instant yeast, can I use active dry yeast?

You can substitute active dry yeast in the same quantity, but dissolve it in warm water first and wait until it becomes foamy before adding it to the mixture to ensure proper activation.