Sourdough Discard French Bread

Add the flour, salt, sugar and yeast to a mixing bowl and combine. 330 grams water, warm, 10 grams salt, 30 grams granulated sugar, 12 grams instant yeast

Heat water to 120 degrees Fahrenheit. If your discard is coming straight from the fridge heat the water to 130 degrees Fahrenheit since the discard will cool down the water. Add the discard and oil to the water and mix it up. 330 grams water, warm, 240 grams sourdough discard, 30 grams oil (I use olive oil)

Knead all ingredients together until smooth on a lightly floured surface for about 5 minutes by hand or in a stand mixer with the dough hook attachment. If the dough is extremely sticky add a little extra flour.

Let rise covered in a warm spot for 1-2 hours until the dough has doubled in size. 

Punch down the dough and then dump onto a lightly floured surface to shape. 

To shape, first cut the dough in half. Take one half of the dough and flatten into a rectangle. Take one third of the dough on the long side and fold into a trifold shape (like a letter). Take the other side and fold it on top of itself to create one long loaf. Pinch the seams on the ends together. Then, flip the dough over seam side down and using your hands roll the dough to create a tight surface and one long log shape. Then repeat the process with the other half of the dough creating two loaves. 

Place both loaves on a cookie sheet lined with parchment paper, seam side down. Cover with a kitchen towel.  

Let the dough rise for another 30 mins–1 hour until the loaves are puffy. 

When it is ready to bake, preheat the oven to 400℉. Take a bread lame or sharp knife and create diagonal slashes down the bread, about four or five cuts.

Bake for 17-23 mins, until the bread is lightly browned and cooked through. 

Remove the bread from the oven and move the loaves to a wire rack to cool.

Slice the bread and enjoy with butter or your favorite way to serve!