Description
This Quick Sourdough Discard French Bread Recipe turns leftover sourdough starter discard into a crisp, golden French loaf with a light, airy interior and subtle tang. Using common pantry ingredients and a touch of instant yeast, this method delivers bakery-quality results in under two hours. Follow the straightforward steps—mixing, kneading, rising, shaping, scoring, and baking with steam—for a flavorful artisan loaf that reduces waste and fills your kitchen with the irresistible aroma of freshly baked bread.
Ingredients
Instructions
1. In a large bowl combine sourdough discard, warm water, and instant yeast until creamy.
2. Add flour and salt gradually, stirring until a rough dough forms.
3. Knead by hand on a lightly floured surface for 8–10 minutes or use a stand mixer for 5 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
5. Gently deflate dough and shape into a long oval or baguette, tucking seams underneath.
6. Place shaped dough on parchment, cover, and proof for 30–45 minutes until it springs back lightly when touched.
7. Preheat oven to 450°F (232°C) with a Dutch oven or baking stone inside and a metal pan on the lower rack.
8. Score the loaf with diagonal slashes, transfer to the hot vessel, pour hot water into the pan below, and close the oven door.
9. Bake for 25–30 minutes, removing the lid or cracking the door in the last 5 minutes for extra crispiness.
10. Cool the bread on a wire rack for 30–40 minutes before slicing to complete the crumb setting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: bread
- Method: baking
- Cuisine: French
Nutrition
- Serving Size: 8 slices
Keywords: quick sourdough, sourdough discard, french bread, homemade bread, easy bake, artisan bread, sourdough recipe, discard bread