Sourdough Discard French Bread
Ingredients
- 700 grams bread flour
5 cups
- 10 grams salt
2 teaspoons
- 30 grams granulated sugar
2 Tablespoons
- 12 grams instant yeast
1 Tablespoon
- 330 grams water
warm, 1 ⅓ cup
- 240 grams sourdough discard
1 cup
- 30 grams oil
I use olive oil
Directions
- 1
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
- 2
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)
- 3
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.
- 4
Let rise covered in a warm spot for 1-2 hours until the dough has doubled in size.
- 5
Punch down the dough and then dump onto a lightly floured surface to shape.
- 6
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.
- 7
Place both loaves on a cookie sheet lined with parchment paper, seam side down. Cover with a kitchen towel.
- 8
Let the dough rise for another 30 mins–1 hour until the loaves are puffy.
- 9
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.
- 10
Bake for 17-23 mins, until the bread is lightly browned and cooked through.
- 11
Remove the bread from the oven and move the loaves to a wire rack to cool.
- 12
Slice the bread and enjoy with butter or your favorite way to serve!
Sourdough Discard French Bread
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About this Recipe
Craving warm, homemade French bread but don't have days to wait for a sourdough starter? This Sourdough Discard French Bread recipe is your answer, offering authentic flavors and a wonderfully soft texture in just a few hours. It’s the perfect way to use up your sourdough discard and create something truly special.
The genius behind this recipe lies in its clever combination of sourdough discard for that signature tangy depth and instant yeast for a remarkably quick rise. This dynamic duo bypasses the lengthy fermentation of traditional sourdough, delivering a delicious loaf that's ready to enjoy much faster than typical sourdough bakes. You get all the flavor with significantly less waiting.
Prepare yourself for an incredibly soft and fluffy interior with a satisfying chew, imbued with the subtle, complex notes of sourdough. You'll love how easily this recipe transforms simple pantry staples into a delicious, homemade bread that tastes like it came from an artisan bakery, all without complex techniques. It’s a delightful experience for any home cook looking to elevate their bread game with minimal fuss.
While olive oil is recommended for its flavor, you can easily substitute it with another neutral oil you have on hand, such as vegetable or canola oil. This recipe is wonderfully adaptable to your pantry staples, ensuring you can bake delicious bread anytime.
This versatile Sourdough Discard French Bread is perfect for serving warm alongside a comforting meal, crafting gourmet sandwiches, or simply tearing into it with a good quality butter. It’s an impressive yet easy addition to any table, sure to delight your family and friends.