Perfect Sourdough Discard French Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
