Perfect Sourdough Discard French Bread Recipe

The Perfect Sourdough Discard French Bread is a wonderfully satisfying way to put extra sourdough discard to delicious use while crafting a loaf that boasts a crisp golden crust and a tender, flavorful crumb. This bread marries the tangy depth of sourdough discard with the convenience of instant yeast, resulting in a bread that rises beautifully, smells heavenly, and tastes like a bakery-fresh treat right from your own kitchen. Whether you’re an experienced sourdough baker or just looking to turn your discard into something spectacular, this recipe is a must-try that quickly becomes a weekly favorite.

Ingredients You’ll Need

Every ingredient in this recipe plays a vital role in creating that ideal balance of texture, flavor, and aroma, yet the list is refreshingly simple. From the richness of coconut oil to the natural sweetness brought by honey, each component helps build a bread that’s both wholesome and utterly irresistible.

• Sourdough discard (200g): Adds a delightful tang and complexity from your fermenting starter.
• Warm water (430g): Hydrates the dough perfectly and activates the yeast gently.
• Instant yeast (10g): Boosts rise time, ensuring fluffy bread without the long wait.
• Honey (40g): Balances acidity with a touch of natural sweetness and helps create a beautiful crust color.
• Coconut oil (70g, melted and cooled): Contributes tender crumb and a subtle richness that feels decadent yet light.
• Bread flour (860g): Provides the ideal protein level for structure and chew, King Arthur being a great choice.
• Salt (20g): Enhances all flavors and strengthens gluten to support the perfect loaf formation.
• Melted butter (optional, for brushing): Adds a luxurious sheen and flavor immediately after baking.

How to Make Perfect Sourdough Discard French Bread

Step 1: Prepare the Sourdough Mixture

Start by combining your sourdough discard and warm water in a stand mixer bowl. Keep in mind, if your discard is chilled, use warmer water to gently bring up the temperature and create the perfect environment for the yeast. Stir well to combine and avoid shocking your yeast when you add it. Then add instant yeast and honey, giving them a good mix before letting the mixture sit until it is foamy and fragrant, signaling active yeast ready to work its magic.

Step 2: Form the Dough

Next, add melted and cooled coconut oil, salt, and bread flour into your bowl. Using a dough hook on your stand mixer or kneading by hand, work this mixture for about 8 minutes until the dough transforms into a smooth, elastic ball. The dough should be tacky yet manageable, so if it feels too sticky, sprinkle in a bit more flour gradually while kneading. This step sets up the perfect texture for your crust and crumb.

Step 3: Let the Dough Rise

Transfer your kneaded dough to a lightly oiled container and cover it to rise. It needs about an hour or until it doubles or triples in volume, reflecting a vibrant active fermentation. Provide a warm spot or use a dough warming mat to encourage this rise — patience here will reward you with a bread that’s airy and flavorful.

Step 4: Shape the Dough

Once risen, gently tip the dough onto your working surface and divide it in two. Press each half into a neat rectangle shorter than your baking tray, then carefully roll them up, sealing seams as you go to trap air inside. Pinch the ends closed to keep the shape intact during baking. Placing your loaves on parchment-lined baking sheets ensures easy handling and even baking later on.

Step 5: Second Rise and Preheat the Oven

Cover your shaped loaves loosely and let them rise again for 1 to 2 hours until they’re doubled and visibly puffed, displaying that light and airy structure that makes fresh bread so exciting. While waiting, preheat your oven to 375°F to ensure it is hot enough for a golden crust but gentle enough to cook through.

Step 6: Score and Bake

Before baking, take a bread lame or sharp knife and score your loaves with several diagonal slashes or a single long one down the middle; this allows controlled expansion and adds artisan charm. Bake them for about 30-35 minutes until their crust is a rich golden brown. When they emerge from the oven, brush the tops with melted butter for a glossy finish and tempting aroma. Let them cool slightly – the anticipation of slicing into warm, freshly baked bread is part of the joy.

How to Serve Perfect Sourdough Discard French Bread

Garnishes

A light brush of melted butter right after baking maximizes flavor and sheen, but you can also sprinkle herbs like rosemary or garlic powder before baking for an herby twist. For a touch of elegance, a dash of flaky sea salt on top brings a burst of briny crunch with every bite.

Side Dishes

This bread shines alongside classic pairings like creamy cheeses, tangy pickles, or a warm bowl of soup. Try it with a homemade tomato basil soup or a rich beef stew, where each bite of bread is a welcome companion, soaking up all those hearty flavors beautifully.

Creative Ways to Present

Slice the Perfect Sourdough Discard French Bread thick for open-faced sandwiches or thinner for delicate crostini topped with bruschetta or smoked salmon. You can also hollow out a loaf and use it as a rustic bread bowl for dips and spreads — a guaranteed conversation starter at any gathering.

Make Ahead and Storage

Storing Leftovers

Store your leftover bread in a paper bag or loosely wrapped in a kitchen towel at room temperature to maintain its crustiness while keeping the crumb tender. Avoid plastic wrap as it traps moisture and softens the crust. Consume within 2-3 days for best flavor and texture.

Freezing

To preserve your Perfect Sourdough Discard French Bread longer, slice it first and place in a freezer-safe bag or airtight container. This makes thawing convenient, allowing you to toast or warm only what you need. Frozen bread maintains great quality for up to 3 months without losing its delightful crumb.

Reheating

Refresh the crust and warm the crumb by reheating slices in a toaster or placing a whole loaf in a 350°F oven for 10-15 minutes. Adding a bit of water to the crust or wrapping the bread lightly with foil before heating helps revive moisture, making it taste freshly baked again.

FAQs

Can I use any kind of flour for this recipe?

While bread flour is recommended for its higher gluten content that supports structure and chewiness, you can experiment with all-purpose flour. Just expect a slightly different texture — perhaps less chewy but still delicious.

Is it necessary to use coconut oil, or can I substitute another fat?

Coconut oil adds a subtle richness and tenderness, but neutral oils like vegetable or canola oil work well too. Butter can be used, but consider melting and cooling it before mixing to preserve dough texture.

What if I don’t have instant yeast? Can I use active dry yeast?

Active dry yeast can be substituted, but you will need to dissolve it in some warm water first and allow it to activate for about 5-10 minutes before using. This may also slightly lengthen the rising times.

How long can I keep sourdough discard before using it in this bread?

Discard is best used within a week when kept refrigerated. The fresher it is, the more vibrant the flavor and fermentation activity will be, contributing to a better rise and taste in your bread.

Can I make this bread vegan?

Absolutely! The recipe is mostly vegan-friendly except for the optional butter brushing. Swap butter for melted coconut oil or a plant-based spread to keep it entirely vegan while still enjoying that golden finish.

Final Thoughts

The Perfect Sourdough Discard French Bread is truly a revelation that turns what might seem like waste into a spectacular centerpiece for your table. Its crispy crust, tender crumb, and rich flavor come together to make a bread that everyone will rave about. I encourage you to give this recipe a whirl — it might just become your new favorite way to celebrate sourdough discard and fresh homemade bread all at once!

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