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Perfect Sourdough Discard French Bread Recipe

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This Perfect Sourdough Discard French Bread recipe transforms leftover sourdough discard into a soft, flavorful bread with a hint of honey sweetness and a crisp crust. Using instant yeast alongside the sourdough starter accelerates the fermentation to achieve a classic French bread texture in just over an hour, perfect for home bakers looking for a quick and delicious loaf.

Ingredients

Wet Ingredients

  • 200 grams sourdough discard (hydrated at 100%, roughly 3/4 cup)
  • 430 grams warm water (approximately 1 3/4 cups)
  • 40 grams honey (around 2 tablespoons)
  • 70 grams coconut oil or other neutral oil (roughly 1/3 cup)

Dry Ingredients

  • 10 grams instant yeast (near 1 tablespoon)
  • 20 grams salt (about 1 tablespoon)
  • 860 grams bread flour (close to 6 cups)

Instructions

  1. Mix Wet Ingredients: In a large mixing bowl, combine the sourdough discard, warm water, honey, and coconut oil. Stir well until the honey dissolves and the ingredients are thoroughly mixed, creating a uniform liquid base.
  2. Add Dry Ingredients: To the wet mixture, add the instant yeast, salt, and bread flour. Stir or use a dough hook attachment on a mixer to combine until a shaggy dough forms and all ingredients are well incorporated.
  3. Knead the Dough: Knead the dough on a floured surface or with a stand mixer fitted with a dough hook for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. Proper kneading develops gluten for a good bread structure.
  4. First Rise: Place the dough in a greased bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature until it has doubled in size; this should take approximately 45 minutes to 1 hour because of the instant yeast acceleration.
  5. Shape the Loaf: After the first rise, gently deflate the dough and shape it into a classic French bread loaf or batard shape. Place the shaped dough onto a parchment-lined baking tray or into a floured proofing basket if you prefer a rustic shape.
  6. Second Rise: Cover the shaped dough loosely and allow it to proof for an additional 20 to 30 minutes, until slightly puffed but not doubled. This step ensures a light crumb and height in the finished bread.
  7. Preheat Oven and Bake: Meanwhile, preheat your oven to 450°F (230°C). Optionally, place a pan with water in the oven bottom to create steam, which helps develop a crisp crust. Score the top of the loaf with a sharp blade to control expansion during baking.
  8. Bake the Bread: Bake for about 25-30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom, indicating it is fully baked inside.
  9. Cool the Bread: Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing to prevent a gummy texture and allow flavor development.

Notes

  • Using coconut oil adds a subtle flavor and helps keep the bread soft; you can substitute with any neutral oil like vegetable or canola oil.
  • Ensure the water is warm, not hot, around 95-105°F to activate the yeast without killing it.
  • Scoring the loaf before baking is essential for controlled expansion and a beautiful crust.
  • Adding a steaming pan in the oven can significantly improve crust texture by keeping the surface moist initially.
  • Consume the bread within 2-3 days for best freshness or freeze slices for longer storage.

Find it online: https://lauracooks.com/perfect-sourdough-discard-french-bread-recipe/