Description
This Perfect Sourdough Discard French Bread recipe brilliantly uses leftover sourdough starter to create a crusty, golden loaf with a tender crumb and a tangy depth of flavor. Featuring a quick, reliable rise thanks to instant yeast and wholesome pantry ingredients, this bread is an ideal home baker’s staple that fills your kitchen with irresistible aromas and yields beautiful results with straightforward preparation.
Ingredients
Scale
Sourdough Mixture
- 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)
Dough
- 70g coconut oil (melted and cooled, approx. 1/3 cup)
- 860g bread flour (about 6 cups, King Arthur recommended)
- 20g salt (roughly 1 tablespoon)
For Brushing (Optional)
- Melted butter
Instructions
- Prepare the Sourdough Mixture: In a mixing bowl, combine 200g sourdough discard and 430g warm water, making sure the water is warm but not too hot to avoid killing the yeast. Stir to blend evenly. Add 10g instant yeast and 40g honey. Allow the mixture to sit until it becomes foamy and yeasty in aroma, indicating the yeast has activated.
- Form the Dough: Add 70g melted coconut oil, 20g salt, and 860g bread flour to the bowl. Using a stand mixer fitted with a dough hook, knead on medium speed for about 8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, work the dough for 10-12 minutes achieving the same texture.
- Let the Dough Rise: Transfer the dough to a lightly oiled container. Cover and let it rise in a warm place for about 1 hour, or until doubled/tripled in size. Timing may vary depending on ambient temperature.
- Shape the Dough: Turn dough onto a floured surface and divide into two equal parts. Press each into a rectangle slightly shorter than your baking sheet. Roll up the rectangle, pinching the seams and ends tightly closed. Place each shaped loaf on a parchment-lined baking sheet.
- Second Rise and Preheat Oven: Cover the loaves with a kitchen towel and let them rise again for 1 to 2 hours until puffy and nearly doubled in size. Meanwhile, preheat your oven to 375°F (190°C).
- Score and Bake: Using a bread lame or sharp knife, score several slashes or one long slash on the top of each loaf about 1/4 inch deep at a 45-degree angle. Bake in the preheated oven for 30-35 minutes or until golden brown and crusty. Remove from oven and immediately brush with melted butter. Allow to cool briefly before slicing and serving.
Notes
- Ensure water is warm (around 95-100°F) to activate yeast without killing it.
- Test dough elasticity with the windowpane test for proper gluten development.
- Score bread about 1/4 inch deep to allow expansion but prevent deflation.
- Sourdough discard should be free from mold and unpleasant odors; stir hooch back in if present.
- Can substitute all-purpose flour for bread flour, honey for sugar or maple syrup, and coconut oil for any neutral oil.
- If using active dry yeast instead of instant, dissolve it in warm water first and wait 5-10 minutes until foamy before adding.
- Store bread wrapped in a towel or paper bag at room temperature for 2-3 days; freeze tightly wrapped for up to 3 months.
- To refresh frozen bread, sprinkle with water and heat at 350°F for 5-10 minutes or toast slices directly.
- Prep Time: 20-30 minutes
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: sourdough discard, French bread, homemade bread, crusty bread, quick sourdough bread, sourdough discard recipe, easy bread recipe
