Sourdough Discard French Bread Recipe

Introduction

When the weather turns cold, there’s nothing quite like the comforting aroma of freshly baked bread filling your home. Sourdough discard French bread is a delightful way to use up leftover sourdough starter while also creating something truly special. Imagine the rich, tangy flavor of sourdough combined with a pillowy soft texture and just the right amount of crispy crust. This recipe not only brings warmth on chilly evenings but also adds a satisfying touch to any gathering or casual meal.

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Key Ingredients

• 200g sourdough discard — gives the base its unique tanginess; must be used within 48 hours
• 430g warm water (around 95-105°F) — ensures yeast activates properly, making the dough rise beautifully
• 10g instant yeast — helps with faster rising and a better texture in just an hour
• 40g honey — adds sweetness and moisture to the bread; can be substituted with maple syrup or sugar
• 70g coconut oil (melted and cooled) — gives a slight nutty flavor and keeps the bread soft longer
• 860g bread flour — provides structure and strength in the dough, essential for a good rise
• 20g salt — balances flavors and enhances overall taste; can be reduced if you prefer a milder bread

Step-by-Step Instructions

1. Prepare the Sourdough Discard

– Begin by gently mixing 200g of sourdough discard with 430g of warm water until combined. Ensure there are no lumps and it’s fully incorporated.

1. Activate Yeast

– Stir in 10g of instant yeast into the mixture and let it sit for about 5 minutes to activate. The dough should start bubbling slightly, indicating that the yeast is active.

1. Add Wet Ingredients

– Add 40g of honey and 70g of melted coconut oil (cooled down) to the mixture. Stir until all ingredients are well combined, ensuring the honey and oil are fully incorporated into the dough.

1. Mix in Dry Ingredients

– Gradually add 860g of bread flour and 20g of salt to the wet mixture. Use a sturdy spatula or your hands to mix everything together until a shaggy dough forms. This should take about 5-7 minutes, depending on the temperature.

1. Knead the Dough

– Transfer the dough onto a lightly floured surface and knead for around 10-12 minutes. The goal is to develop gluten, which will give the bread its structure and chewiness. You can tell it’s ready when the dough bounces back slightly after being pressed.

1. First Rise

– Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 1-2 hours or until doubled in size.

1. Shape and Proof

– Once risen, gently deflate the dough by pressing it down lightly. Shape into a loaf and place on a baking sheet lined with parchment paper. Let it rest for another 30 minutes to an hour to proof slightly before baking.

1. Preheat Oven

– Preheat your oven to 450°F (230°C) with a baking stone inside if you have one, or directly on the bottom rack of your oven. This helps create a crisp crust.

1. Bake the Bread

– Place the dough in the preheated oven and bake for 25-30 minutes or until golden brown. You can check by tapping the bottom; it should sound hollow when done.

1. Cooling and Serving

– Remove from the oven and let cool on a wire rack. Once cooled, slice and serve with butter if desired.

Why You’ll Love This Recipe

This sourdough discard French bread recipe is perfect for those who want to use up their leftover starter while enjoying a delicious homemade loaf. The combination of tangy sourdough, sweet honey, and nutty coconut oil creates a unique and satisfying flavor profile that pairs well with any meal.

Tips for Making Perfect Sourdough Discard French Bread

• Do not overmix the dough during kneading; this can affect the final texture.
• Ensure the pan is fully heated before adding ingredients, especially if using a baking stone in your oven to achieve a perfect crust.
• Use warm water, around 95-105°F, for activating yeast. Cold water can slow down or inhibit its growth.

Time Details

• Preparation: 30 minutes
• Cooking: 25-30 minutes
• Total time: 1-3 hours (including rise and proof times)

Nutritional Information

• Calories: 350 per slice
• Protein: 15g per serving
• Carbohydrates: 45g per serving
• Fat: 12g per serving
• Fiber: 5g per serving
• Sugar: 8g per serving
• Sodium: 400mg per serving

FAQs

Q: Can I use fresh yeast instead of instant yeast?
A: Yes, you can substitute fresh yeast for the instant yeast. Just make sure to adjust the quantity as needed and follow the same steps.

Q: How long can I store this bread?
A: Sourdough discard French bread is best enjoyed within a few days at room temperature. For longer storage, wrap it tightly in plastic wrap or store in an airtight container. It will keep for about 3-4 days.

Q: Can I use different types of flour instead of bread flour?
A: While using bread flour provides the best results, you can substitute with all-purpose flour or a blend of whole wheat and all-purpose flour if needed. The texture might be slightly different but still delicious.

Conclusion

This sourdough discard French bread recipe is not only practical for those who want to use up their starter but also adds a unique touch to any meal. Whether you’re hosting guests or just need a comforting treat at home, this bread will surely become a favorite in your kitchen!

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