Description
Sourdough Discard French Bread is a simple, flavorful way to use leftover starter and create a bakery-style loaf at home. With a soft, airy interior and a golden crispy crust, this easy 6-step recipe delivers delicious results without the long fermentation time of traditional sourdough.
Ingredients
Scale
For the sourdough mixture:
- 200g sourdough discard (100% hydration)
- 430g warm water (95–105°F)
- 10g instant yeast
- 40g honey
For the dough:
- 70g coconut oil (melted and cooled)
- 860g bread flour
- 20g salt
Optional:
- Melted butter for brushing
Instructions
- In a large bowl, mix sourdough discard and warm water until combined.
- Add yeast and honey, then let sit until foamy and activated.
- Add oil, salt, and flour. Knead for 8–10 minutes until smooth and elastic.
- Transfer dough to a bowl and let rise for about 1 hour, or until doubled.
- Divide dough, shape into loaves, and place on a lined baking sheet. Let rise again for 1–2 hours until puffy.
- Preheat oven to 375°F, score loaves, and bake for 30–35 minutes until golden brown. Brush with butter if desired and cool before slicing.
Notes
Water should be warm, not hot, to avoid killing the yeast.
Rising time may vary depending on room temperature—plan for up to 3–4 hours total.
Dough should be slightly tacky but not overly sticky.
Loaves can be divided into 3–4 smaller portions if preferred.
Olive oil can be used instead of coconut oil for a subtle flavor variation.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg