Quick Sourdough Discard French Bread
A delightful and easy bread recipe using sourdough discard, perfect for busy weeknights or gatherings, resulting in a crusty loaf with a soft interior.
Ingredients
Main Ingredients
- 1 cup sourdough discard Use unfed sourdough discard.
- 3 cups all-purpose flour Substitutes include whole wheat or gluten-free alternatives.
- 1.5 teaspoons salt
- 1.25 cups warm water Use warm water to activate yeast.
- 2 teaspoons instant yeast Ensure it’s fresh for the best results.
- 1 tablespoon sugar or honey Optional for added sweetness.
Instructions
Preparation
- In a large mixing bowl, combine the sourdough discard, warm water, and yeast. Stir to combine.
- Add the flour and salt into the mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 450°F (230°C).
- After the dough has risen, punch it down to release air. Shape it into a loaf or place it in a loaf pan.
- Let it rise for another 30 minutes, covered.
- Score the top of the loaf with a sharp knife, and if you wish, brush it with water or milk for a nice crust.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and sounds hollow when tapped.
- Remove from the oven and let cool on a wire rack.
Notes
Serve sliced with butter and jam for breakfast or use for sandwiches. Store wrapped tightly to keep fresh, lasts 3 days at room temperature, or freeze for up to 3 months.