Sourdough Discard French Bread

4.80 from 20 votes

This Sourdough French Bread is soft and fluffy and comes together in just a few hours. It is made using sourdough discard and instant yeast for a quick and easy homemade bread.

Prep Time10

Cook Time23

Additional Time3

Total Time3 33

Course: Bread

Cuisine: Italian

Servings: servings

Author: Emily Christensen

Equipment

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) 2 Tablespoons
Egg wash (1 egg + splash of water) optional

Instructions

Add the flour, salt, sugar and yeast to a mixing bowl and combine.
700 grams bread flour, 10 grams salt, 30 grams granulated sugar, 12 grams instant yeast
Heat water to 120℉. If your discard is coming straight from the fridge heat the water to 130℉ 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℉. Add the optional egg wash and then 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!

Notes

If you use sourdough discard straight from the fridge the rise time will be slightly longer.
Be sure to read the instructions on your instant yeast. SAF Instant Yeast does not require activation but some brands will need to be activated before adding to the dough.
The egg wash is optional but will give the loaf a golden brown shiny crust.

How to make garlic bread

1 stick of butter, softened
2 Tablespoons minced garlic
½ teaspoon salt
2 Tablespoons fresh parsley
1 cup shredded mozzarella cheese and ¼ cup fresh parmesan

Combine the softened butter, garlic, salt, and fresh parsley together in a small bowl. Cut one loaf lengthwise and spread the butter mixture over evenly. Bake at 425℉ on a sheet pan for 10 minutes. Then sprinkle on the cheese and bake for 2 minutes. Finally, broil for 1-2 minutes until lightly browned on top.

Nutrition