Perfect Sourdough Discard French Bread Recipe

Introduction

This Perfect Sourdough Discard French Bread recipe transforms leftover sourdough discard into a delicious, tender loaf with a golden crust. It’s an easy way to reduce waste and bake fresh bread that’s flavorful and satisfying.

Ingredients

• 200g sourdough discard
• 430g warm water (around 95-105°F)
• 10g instant yeast
• 40g honey
• 70g coconut oil (melted and cooled)
• 860g bread flour
• 20g salt
• Melted butter (for brushing, optional)

Instructions

1. Step 1: In a stand mixer bowl, combine sourdough discard and warm water. If the discard is cold, make sure the water is very warm to activate the yeast properly. Mix with a spoon or hands to distribute temperature evenly. Add instant yeast and honey, then let the mixture sit until foamy and yeasty-smelling.
2. Step 2: Add melted coconut oil, salt, and bread flour to the bowl. Attach a dough hook and knead for about 8 minutes until the dough is smooth and elastic but still slightly tacky. If too sticky, add flour gradually. Alternatively, knead by hand for 10-12 minutes.
3. Step 3: Transfer the dough to a container and let it rise for about an hour until doubled or tripled in size. Place in a warm spot or use a dough mat to speed up rising time.
4. Step 4: Turn risen dough onto a work surface and divide into two equal parts. Press each into a rectangle slightly shorter than your baking sheet, then roll up tightly, pinching seams and ends closed. Place loaves on a parchment-lined baking sheet.
5. Step 5: Cover loaves with a kitchen towel and let rise for another 1–2 hours until doubled and airy. Preheat oven to 375°F during this time.
6. Step 6: Score the tops of the loaves with several slashes or one long slash using a sharp knife. Bake for 30-35 minutes until golden brown. Brush immediately with melted butter if desired. Allow to cool slightly before slicing.

Tips & Variations

• Use a neutral oil like vegetable or olive oil if you prefer instead of coconut oil.
• For a richer flavor, replace honey with maple syrup or agave nectar.
• To crisp the crust further, place a pan of water in the oven during baking to create steam.
• If you don’t have a stand mixer, knead the dough by hand thoroughly to develop gluten.
• Try adding herbs like rosemary or thyme to the dough for a fragrant twist.

Storage

Store the baked bread in a paper bag or bread box at room temperature for up to 3 days to retain its crustiness. For longer storage, wrap tightly and freeze for up to 3 months. Reheat slices in a toaster or warm in the oven wrapped in foil for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sourdough starter instead of discard?

Yes, but reduce the water slightly since starter is usually thicker than discard. This recipe is designed to use discard, which is more hydrated.

What if my dough is too sticky to handle?

Add a little extra flour gradually while kneading until it feels tacky but manageable. Avoid adding too much to keep the bread tender.

Perfect Sourdough Discard French Bread Recipe

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4.6 from 56 reviews

This Perfect Sourdough Discard French Bread recipe transforms sourdough discard into delicious, soft, and flavorful French bread using a combination of instant yeast and sourdough starter. The bread boasts a tender crumb and crispy crust, enriched with coconut oil and honey for subtle sweetness and moisture. It’s perfect for sandwiches, toast, or simply enjoyed fresh from the oven.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 45 minutes
• Yield: 2 loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Sourdough Mixture

• 200g sourdough discard (hydrated at 100%, roughly 3/4 cup)
• 430g warm water (around 95-105°F, approximately 1 3/4 cups)
• 10g instant yeast (near 1 tablespoon)
• 40g honey (around 2 tablespoons, Sue Bee honey recommended)

Dough

• 860g bread flour (close to 6 cups, King Arthur bread flour preferred)
• 70g coconut oil (melted and cooled, roughly 1/3 cup)
• 20g salt (about 1 tablespoon)

For Brushing (Optional)

• Melted butter

Instructions

1. Prepare the Sourdough Mixture: In the bowl of a stand mixer, combine 200g sourdough discard and 430g warm water. If discard is cold, ensure water is very warm to avoid killing the yeast. Mix evenly, then add 10g instant yeast and 40g honey. Let the mixture sit until it becomes foamy and smells yeasty, indicating the yeast is active.
2. Form the Dough: Add 860g bread flour, 70g melted coconut oil, and 20g salt to the bowl. Attach the dough hook and knead for about 8 minutes until smooth and elastic. Dough should be tacky but not overly sticky; add flour gradually if needed. Alternatively, knead by hand for 10-12 minutes.
3. Let the Dough Rise: Transfer the dough to a container and let it rise for approximately 1 hour or until it doubles or triples in size. Time depends on room temperature. To speed rising, place dough in a warm spot or use a dough mat.
4. Shape the Dough: Turn the risen dough onto a work surface and divide into two equal portions. Press each into a rectangle slightly shorter than your baking sheet. Roll each rectangle tightly, pinching seams and ends to seal. Place loaves on a parchment-lined baking sheet.
5. Second Rise and Preheat Oven: Cover loaves with a kitchen towel and let rise again for 1-2 hours until doubled in size and puffy. Meanwhile, preheat oven to 375°F (190°C).
6. Score and Bake: Using a bread lame or sharp knife, score the tops of each loaf with several slashes or one long slash. Bake in preheated oven for 30-35 minutes until golden brown. Brush warm loaves with melted butter. Allow to cool slightly before slicing and serving.

Notes

• You can substitute coconut oil with any neutral oil if preferred.
• For best results, keep discard well hydrated (100% hydration).
• Using warm water helps activate the instant yeast when combined with sourdough discard.
• If dough is too sticky during kneading, add flour gradually to maintain desired consistency.
• Brush baked bread with melted butter for a richer flavor and softer crust.
• Allow bread to cool before slicing to retain structure and moisture.

Keywords: sourdough discard bread, French bread, homemade bread, easy bread recipe, baking bread with sourdough, sourdough and yeast bread