Crusty 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
Scale
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
