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Sourdough Discard French Bread

Sourdough Discard French Bread

Melena
Don’t toss your sourdough discard—turn it into this Sourdough Discard French Bread that’s golden, crusty, and full of bakery-style flavor! This easy, foolproof recipe transforms your leftover starter into a soft, airy loaf with a crisp crust and mild tang. Perfect for sandwiches, garlic bread, or dipping in soup. Simple ingredients, sustainable baking, and incredible flavor—all in one loaf.
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Prep Time 15 minutes
Cook Time 30 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 30 minutes

Ingredients
  

  • Basic Ingredients:
  • 3 cups all-purpose or bread flour
  • 1 cup sourdough discard unfed starter
  • 1 packet 2¼ tsp instant yeast
  • 1 tsp salt
  • 1 tsp sugar optional
  • 1 cup warm water about 100°F / 38°C
  • 1 tbsp olive oil or melted butter optional
  • Ingredient Tips:
  • Discard straight from the fridge works fine—just make sure it’s not too acidic.
  • For a heartier texture replace up to half the flour with whole wheat.
  • Use filtered water to help the yeast rise better.

Instructions
 

  • Step 1 – Activate the Yeast:
  • In a bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
  • Step 2 – Add the Discard:
  • Whisk in the sourdough discard until smooth and milky.
  • Step 3 – Mix the Dough:
  • Add flour and salt gradually. Stir until a dough forms, then knead by hand or with a dough hook for 8–10 minutes until soft and elastic.
  • Step 4 – First Rise:
  • Transfer dough to a greased bowl, cover, and let rise for 1–2 hours or until doubled in size.
  • Step 5 – Shape the Loaf:
  • Punch down the dough, shape into a long French loaf, and place on a parchment-lined baking sheet. Score the top diagonally.
  • Step 6 – Second Rise:
  • Cover and rest for 30–40 minutes until puffy.
  • Step 7 – Bake:
  • Preheat oven to 425°F (220°C). Lightly mist dough with water or place a pan of hot water in the oven for steam.
  • Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
  • Step 8 – Cool & Serve:
  • Cool on a wire rack before slicing. Enjoy plain, with butter, or dipped in olive oil.

Notes

  • Weigh ingredients for consistent results.
  • Steam creates that glossy, crisp crust—don’t skip it!
  • Avoid overproofing or the loaf may deflate.
  • Brush with butter or olive oil after baking for shine and flavor.
  • Add herbs, garlic, or cheese for a custom twist.