Crusty Sourdough Discard French Bread Recipe
Introduction
Sourdough Discard French Bread is a fantastic way to use your leftover sourdough starter while enjoying a fresh, crusty loaf. This simple recipe combines the tangy flavor of sourdough with the lightness of French bread, perfect for sandwiches or dipping in soups.
Ingredients
- 1 cup sourdough discard
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 cup warm water
Instructions
- Step 1: In a large bowl, combine the sourdough discard, flour, yeast, and warm water. Mix until a sticky dough forms.
- Step 2: Knead the dough on a floured surface for about 8 to 10 minutes until smooth and elastic.
- Step 3: Place the dough in a lightly oiled bowl, cover it with a towel, and let it rise until doubled in size, about 1 to 2 hours.
- Step 4: Preheat your oven to 425°F (220°C). Shape the dough into a loaf and place it on a baking sheet or in a loaf pan.
- Step 5: Bake the bread for 25 to 30 minutes, or until the crust is golden brown and sounds hollow when tapped.
- Step 6: Remove the bread from the oven and let it cool on a wire rack before slicing.
Tips & Variations
- For a crispier crust, place a pan of water in the oven during baking to create steam.
- Try adding herbs like rosemary or thyme to the dough for extra flavor.
- You can substitute whole wheat flour for half of the all-purpose flour for a heartier loaf.
Storage
Store the bread in a paper bag or bread box at room temperature for up to 2 days to maintain its crust. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To refresh, reheat in the oven at 350°F (175°C) for 10 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use sourdough starter instead of sourdough discard?
Yes, you can use an active sourdough starter, but you may need to adjust the amount of yeast and water since the starter is more active than discard.
Do I need to knead the dough by hand?
Kneading by hand helps develop gluten, but you can also use a stand mixer with a dough hook for convenience.
PrintCrusty Sourdough Discard French Bread Recipe
This Sourdough Discard French Bread recipe transforms leftover sourdough starter discard into a deliciously crusty loaf with a tender interior. Combining the tangy flavor of sourdough with the lightness of yeast-leavened bread, this bread is perfect for sandwiches, toasts, or simply enjoying with butter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 1 medium French loaf (about 1 pound) 1x
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
For the Dough
- 1 cup sourdough discard
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 to 1 1/4 cups warm water (approximately 100°F)
- 1 teaspoon salt
Instructions
- Activate Yeast: In a small bowl, combine yeast with 1/4 cup warm water and a pinch of sugar. Let it sit for about 5-10 minutes until foamy to ensure the yeast is active.
- Mix Dough: In a large mixing bowl, combine the sourdough discard, activated yeast mixture, remaining water, and salt. Gradually add the flour while stirring until a shaggy dough forms.
- Knead Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours or until doubled in size.
- Shape Loaf: Gently punch down the dough and transfer it to a floured surface. Shape it into a classic French bread loaf, elongating it into a batard shape.
- Second Rise: Place the shaped loaf on a parchment-lined baking sheet or a floured couche. Cover and let it rise again for about 45 minutes until puffy.
- Prepare Oven: Preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet on the middle rack for a crispier crust. Also, place a small pan of water on the bottom rack to create steam.
- Score the Loaf: Using a sharp knife or lame, make diagonal slashes over the top of the loaf to allow for expansion during baking.
- Bake Bread: Carefully transfer the loaf onto the heated baking stone or sheet. Bake for 25-30 minutes until the crust is golden brown and sounds hollow when tapped on the bottom.
- Cool Bread: Remove from the oven and transfer to a wire rack. Allow the bread to cool completely before slicing to ensure the crumb sets properly.
Notes
- Using sourdough discard adds a tangy depth of flavor without needing to feed your starter.
- Steam in the oven is key to achieving a crusty exterior, so don’t skip the water pan.
- For a chewier crust, bake on a preheated baking stone or steel.
- You can substitute all-purpose flour with bread flour for a slightly higher protein content and better gluten formation.
- Store leftover bread in a paper bag to maintain crust crispness for up to 2 days.
Keywords: sourdough discard bread, French bread recipe, crusty bread, homemade bread, easy bread recipe
