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Perfect Sourdough Discard French Bread Recipe

Perfect Sourdough Discard French Bread Recipe
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★★★★★

5 from 11 reviews

This Perfect Sourdough Discard French Bread recipe transforms your sourdough discard into a wonderfully soft, golden, and flavorful French-style loaf. Using a combination of active yeast and sourdough discard ensures a good rise and a delicious tang, while the addition of honey and coconut oil adds subtle sweetness and tenderness. Ideal for sandwiches or alongside meals, this bread is easy to make with a stand mixer or by hand, featuring a tender crumb and crisp crust.

Ingredients

Scale

Sourdough Mixture

  • 200g sourdough discard (hydrated at 100%, roughly 3/4 cup)
  • 430g warm water (around 95-105°F, approximately 1 3/4 cups)
  • 10g instant yeast (near 1 tablespoon)
  • 40g honey (around 2 tablespoons, preferably Sue Bee honey)

Dough

  • 70g coconut oil (melted and cooled, roughly 1/3 cup)
  • 860g bread flour (close to 6 cups, King Arthur bread flour preferred)
  • 20g salt (about 1 tablespoon)

For Brushing (optional)

  • Melted butter, for brushing the baked loaves

Instructions

  1. Prepare the Sourdough Mixture: In a stand mixer bowl, combine 200g sourdough discard and 430g warm water. Mix gently to evenly distribute temperature, especially if discard was refrigerated. Add 10g instant yeast and 40g honey, mix lightly and let sit until the mixture becomes foamy and smells yeasty, indicating active yeast.
  2. Form the Dough: To the sourdough mixture, add 70g melted and cooled coconut oil, 20g salt, and 860g bread flour. Attach a dough hook and knead for about 8 minutes until the dough is smooth, elastic, and slightly tacky. Adjust with small amounts of flour if overly sticky. Alternatively, knead by hand for 10-12 minutes until desired consistency is reached.
  3. Let the Dough Rise: Transfer dough to a container and let it rise for about 1 hour, or until it doubles to triples in size. For faster rising, place in a warm environment or use a heating dough mat.
  4. Shape the Dough: Turn risen dough onto a work surface. Divide into two equal portions. Press each into a rectangle shape shorter than your baking sheet. Roll each tightly, pinching seams and ends closed. Place each loaf on parchment-lined baking sheet halves.
  5. Second Rise and Preheat Oven: Cover loaves with a kitchen towel. Let rise 1-2 hours until doubled, puffy, and airy. Meanwhile, preheat oven to 375°F (190°C).
  6. Score and Bake: Using a bread lame or sharp knife, slash the tops of the loaves several times or once lengthwise. Bake for 30-35 minutes until golden brown. Brush warm loaves with melted butter after baking. Let cool slightly before slicing and serving.

Notes

  • Ensure the sourdough discard is hydrated at 100% for proper consistency.
  • Warm water temperature (95-105°F) is important to activate the yeast without killing it.
  • You can substitute coconut oil with other neutral oils if preferred.
  • Adjust flour quantity slightly if dough feels too sticky during kneading.
  • Allow bread to cool before slicing to maintain crumb structure.
  • Use parchment paper to prevent sticking on baking sheets.

Nutrition

Keywords: sourdough discard bread, French bread recipe, easy sourdough bread, homemade French bread, bread with sourdough discard

Find it online: https://cheframiflavor.com/perfect-sourdough-discard-french-bread-recipe/