Sourdough Discard French Bread Recipe
Introduction
This Sourdough Discard French Bread is a perfect way to use your leftover sourdough starter while enjoying a crispy, golden loaf. It combines simple ingredients to create a flavorful bread with a delightful crust and tender crumb.
Ingredients
- 1 cup sourdough discard
- 2 ½ cups all-purpose flour
- 1 cup water
- 1 teaspoon salt
Instructions
- Step 1: In a large bowl, combine the sourdough discard, flour, water, and salt. Mix until a shaggy dough forms.
- Step 2: Knead the dough gently until smooth, then let it rest for 30 minutes to one hour to allow gluten development.
- Step 3: Shape the dough into a long loaf and place it on a baking sheet lined with parchment paper.
- Step 4: Preheat the oven to 450°F (230°C). Make a few slashes on the surface of the dough with a sharp knife.
- Step 5: Bake the bread for 25-30 minutes until golden brown and crusty. Let it cool completely before slicing.
Tips & Variations
- For extra flavor, add a teaspoon of dried herbs like rosemary or thyme to the dough.
- Use a baking stone or cast iron skillet in the oven to achieve a crispier crust.
- Allow the dough to rest overnight in the fridge for a deeper sourdough flavor.
Storage
Store the bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to two days. For longer storage, slice and freeze the bread in an airtight bag. Reheat slices in a toaster or oven for a fresh-baked taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use any type of sourdough discard?
Yes, you can use any sourdough discard, whether active or recent, as it adds flavor and moisture to the bread.
Do I need to add yeast to this bread?
No, this recipe uses sourdough discard as the leavening agent, so no additional yeast is necessary.
PrintSourdough Discard French Bread Recipe
A simple and rustic French bread recipe using sourdough discard that transforms waste into a deliciously crusty loaf with a tender crumb. Perfect for sandwiches or serving alongside soups and salads.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 1 loaf (about 1 pound) 1x
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Ingredients
- 1 cup sourdough discard (unfed starter)
- 3 cups all-purpose flour
- 1 cup water (room temperature)
- 1 ½ teaspoons salt
Instructions
- Mix the dough: In a large bowl, combine the sourdough discard, flour, water, and salt. Stir until a shaggy dough forms. Mix thoroughly until all ingredients are fully incorporated and a sticky dough is achieved.
- Shape the loaf: Turn the dough out onto a lightly floured surface and knead briefly to form a cohesive ball. Shape it into a round or oval loaf by folding and tucking the dough edges underneath.
- Bake the bread: Preheat your oven to 450°F (232°C). Place the shaped dough on a baking sheet or Dutch oven. Optionally, score the top with a sharp knife for expansion. Bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Notes
- Using sourdough discard adds a mild tangy flavor without needing extensive fermentation time.
- For a crisper crust, place a pan of water in the oven during baking to create steam.
- Let the bread cool completely before slicing to ensure the crumb sets properly.
- You can use bread flour instead of all-purpose flour for a chewier texture.
- Store leftover bread wrapped in a cloth at room temperature for up to two days or freeze for longer storage.
Keywords: sourdough discard bread, French bread recipe, easy sourdough bread, rustic bread, no yeast bread
