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Perfect Sourdough Discard French Bread Recipe

Perfect Sourdough Discard French Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 103 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 1 large loaf (about 12 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: French-American
  • Diet: Vegetarian

Description

This Perfect Sourdough Discard French Bread is a delightful way to use up leftover sourdough starter. The bread features a crisp golden crust and a soft, airy crumb, giving you all the classic characteristics of French bread with a slight tangy depth from the discard. It’s simple, requires no fancy equipment, and is great for sandwiches, toasts, or serving alongside dinner.

Ingredients

Units Scale

For the Dough

  • 3 cups (375g) bread flour
  • 1 cup (240g) warm water (about 110°F)
  • 1 cup (227g) sourdough discard (unfed, from the fridge)
  • 2 tsp (7g) active dry yeast
  • 2 tsp (10g) sugar
  • 2 tsp (10g) kosher salt
  • 2 tbsp (28g) olive oil (optional, for a softer crust)

For Finishing

  • 1 egg white, beaten with 1 tbsp water (for egg wash)
  • Cornmeal or flour, for dusting the baking sheet

Instructions

  1. Activate the Yeast: In a large bowl, dissolve the sugar in warm water. Sprinkle the yeast over the surface and let it sit for about 5 minutes, until foamy and active.
  2. Mix the Dough: Add the sourdough discard and olive oil to the yeast mixture. Stir to combine. Gradually add the bread flour and salt, stirring until a shaggy dough forms.
  3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, until the dough is smooth and elastic. If it’s too sticky, add a little extra flour as needed.
  4. First Rise: Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Shape the Loaf: Punch down the risen dough and transfer it to a lightly floured surface. Shape it into a long French bread loaf (batard) about 16-inches in length. Transfer to a baking sheet dusted with cornmeal or flour.
  6. Second Rise: Cover the shaped loaf loosely and let it rise for another 30-45 minutes, until puffy.
  7. Prep for Baking: Preheat your oven to 425°F (220°C). Using a sharp knife or lame, make several diagonal slashes on the top of the loaf. Brush gently with egg wash for a glossy, golden finish.
  8. Bake: Bake the bread in the preheated oven for 25-28 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
  9. Cool: Remove from the oven and transfer to a wire rack. Allow the bread to cool for at least 30 minutes before slicing to maintain its crumb structure.

Notes

  • You can substitute all-purpose flour for bread flour, but the loaf will be slightly less chewy.
  • Omit the olive oil for a crustier, classic French bread texture.
  • If desired, add herbs or garlic to the dough for extra flavor.
  • This recipe works best with unfed, room-temperature sourdough discard.
  • For extra steam and a crispier crust, place a pan of hot water on the oven floor while baking.

Nutrition

  • Serving Size: 1 slice (1/12 loaf)
  • Calories: 115
  • Sugar: 1g
  • Sodium: 210mg
  • Fat: 2g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 1.6g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 3.5g
  • Cholesterol: 0mg

Find it online: https://newsvks.com/perfect-sourdough-discard-french-bread-recipe/