This Sourdough Discard French Bread is light, fluffy, and super easy to make. It’s a great way to use leftover sourdough starter and has a nice crust with a tender inside!
Baking this bread feels like magic—your kitchen will smell fantastic! I love enjoying a warm slice with butter, and let’s be real, it’s hard to stop at just one. 😄
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! It gives flavor and helps the bread rise. If you don’t have sourdough starter, you can use an equal amount of plain yogurt or buttermilk for a different flavor and slight tang.
All-Purpose Flour: This is perfect for achieving a light, airy texture. You can also swap some of it for whole wheat flour for added nutrition, but it may result in denser bread.
Active Dry Yeast: This helps the bread rise. If you’re out of yeast, you could try using baking powder, but the flavor and texture will be quite different. Another option could be using more sourdough starter, though the timing would change.
Olive Oil: This is optional but helps make a softer crust. You can substitute it with melted butter or even leave it out for a crustier bread.
How Do I Get My Bread to Rise Perfectly?
Getting the bread to rise well is key to good results. After mixing your dough, you want to **let it rise in a warm place.** Here’s how to do it right:
- Use a warm oven (turned off) or a sunny spot.
- Cover the bowl with plastic wrap or a damp kitchen towel to keep moisture in.
- Check the dough after 1 hour; it should double in size. If it hasn’t, give it a little longer.
Patience is vital, so don’t rush this step! A proper rise leads to a lighter, fluffier loaf.
How to Make Sourdough Discard French Bread
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 2 ½ cups (320g) all-purpose flour, plus extra for dusting
- 1 cup (240ml) warm water (about 75–80°F/24–27°C)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 ½ teaspoons active dry yeast or instant yeast
- 1 tablespoon olive oil (optional, for softer crust)
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time and 2 to 2.5 hours total, including rising time. You will spend the first part mixing and kneading the dough, then let it rise, shape it, and let it rise again before baking. The result is fresh, delicious bread that’s worth the wait!
Step-by-Step Instructions:
1. Activate the Yeast:
Start by combining the warm water, sugar, and yeast in a small bowl. Give it a gentle stir and let it sit for about 5–10 minutes until it becomes foamy. This means the yeast is active and ready to help your bread rise!
2. Mix the Dough:
In a large mixing bowl, add the sourdough discard, yeast mixture, all-purpose flour, salt, and olive oil (if using). Stir everything together using a wooden spoon or a dough hook attachment until a rough dough forms.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes. You want it to be smooth and elastic. If you’re using a stand mixer, knead it with the dough hook for about 6–7 minutes.
4. First Rise:
Place the kneaded dough in a lightly oiled bowl. Cover it with plastic wrap or a damp towel and let it rise in a warm place until it’s doubled in size, which should take about 1 to 1.5 hours.
5. Shape Your Loaves:
Once the dough has risen, gently punch it down to release excess air. Divide the dough into two equal pieces. Shape each piece into a French bread loaf by flattening it into a rectangle and rolling it tightly into a log. Pinch the seams closed and slightly taper the ends.
6. Second Rise:
Arrange the shaped loaves on a parchment-lined baking sheet or a lightly floured couche. Cover them loosely with a towel and let them rise again until they’re almost doubled, about 30–45 minutes.
7. Preheat Oven:
While the loaves are rising, preheat your oven to 450°F (232°C). Place an empty metal pan or tray on the bottom rack of the oven (this will help create steam during baking). Have a spray bottle with water handy!
8. Score and Bake:
Just before baking, dust the tops of the loaves with flour. Use a sharp knife or a lame to make a single long slash down the center of each loaf. Carefully place the loaves in the oven on the middle rack, pour about 1 cup of hot water into the preheated pan below to create steam, and quickly close the oven door.
9. Bake:
Let the bread bake for about 20–25 minutes, until the loaves are golden brown and sound hollow when tapped on the bottom.
10. Cool:
Remove the loaves from the oven and transfer them to wire racks. Allow them to cool completely before slicing. Enjoy your fresh sourdough discard French bread with butter, soup, or your favorite toppings!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. Just keep in mind that it may result in a denser texture, so you might need to adjust the liquid slightly if the dough feels too dry.
What Should I Do if My Bread Doesn’t Rise?
If your bread doesn’t rise, it could be due to inactive yeast. Make sure to check the expiration date on your yeast and ensure your water temperature is just warm, not hot, which can kill the yeast. If all else fails, try a longer rising time in a warmer spot!
How Can I Make This Recipe Vegan?
To make this bread vegan, simply omit the olive oil or replace it with a vegetable oil if you prefer. The bread will still turn out delicious without any dairy or egg products!
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can slice the bread and freeze it for up to 3 months. Just toast or reheat the slices directly from the freezer for a fresh taste!
