This Sourdough Discard French Bread is light on the inside, crisp on the outside, and made to be practical for everyday baking. It uses sourdough discard to add flavor without making the bread sour, giving you a classic French-style loaf that works for sandwiches, garlic bread, and dipping. This recipe is designed to be reliable, flexible, and beginner-friendly, with clear steps and tips so it turns out right every time.
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Why You’ll Love This Recipe
- Uses sourdough discard in a simple, useful way
- Mild flavor with no strong sour taste
- Light, airy crumb with a crisp crust
- Easy shaping, even for beginners
- Perfect for sandwiches, soups, and toast
- No complicated techniques or special tools
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup sourdough discard (unfed)
- ¾ cup warm water
- 2 ¼ tsp instant yeast
- 1 ½ tsp salt
- 1 tbsp sugar or honey
- 1 tbsp olive oil
Optional
- Cornmeal for dusting
- Water for steam
Tools for Sourdough Discard Bread, Rolls & Savory Bakes
These tools are helpful for shaping, rolling, and baking savory sourdough discard recipes like pizza dough, biscuits, English muffins, and crackers.
- Dough Scraper / Bench Scraper – helps divide, shape, and handle sticky dough easily
- Rolling Pin – perfect for rolling pizza dough, crackers, and flatbreads
- Cast Iron Skillet – great for baking discard flatbreads, biscuits, and muffins with even heat
Preparation Steps
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until lightly foamy.
- Add sourdough discard and olive oil. Mix until combined.
- Add salt and gradually mix in flour until a shaggy dough forms.
- Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
- Place dough in a greased bowl, cover, and let rise for 60–90 minutes until doubled in size.
- Punch down the dough and shape into a long oval or baguette-style loaf.
- Place on a parchment-lined baking sheet dusted lightly with cornmeal.
- Cover loosely and let rise for 30–40 minutes.
- Preheat oven to 425°F (220°C). Place an empty pan on the bottom rack for steam.
- Score the loaf with a sharp knife.
- Pour hot water into the empty pan to create steam and immediately bake the bread.
- Bake for 20–25 minutes until golden brown and crusty.
- Cool completely before slicing.
- Sourdough Discard Lemon Blueberry Bread
- Sourdough Discard Focaccia Bread
- Glazed Sourdough Lemon Cake
Cooking Notes
- Steam is important for achieving a crisp crust, so don’t skip adding water to the oven.
- If you prefer a softer crust, brush the loaf lightly with butter after baking and cover loosely while cooling.
- Always allow the bread to cool before slicing to prevent a gummy interior.
Variations
- Make two smaller baguettes instead of one large loaf
- Use bread flour for a chewier texture
- Add a light egg wash for a slightly shinier crust
- Mix in roasted garlic or herbs for flavored French bread
- Shape into rolls for individual servings
Tips
- Keep the dough slightly sticky for a lighter crumb
- Don’t over-flour during shaping
- Use a sharp blade for clean scoring
- Let the bread bake until deeply golden for best flavor
- Store uncovered for the first few hours to maintain crust
Serving Suggestions
- Slice for sandwiches or panini
- Serve warm with butter or olive oil
- Use for garlic bread or bruschetta
- Pair with soups, stews, or pasta
- Toast for breakfast with jam or honey
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cooking Time: 20–25 minutes
- Total Time: About 2 hours (including rising)
Nutritional Information (Per Slice)
Approximate values
- Calories: 160
- Protein: 5g
- Fat: 2g
- Carbohydrates: 30g
FAQs
Does this bread taste sour?
- No. The sourdough discard adds depth without making the bread tangy.
Can I skip the steam?
- Yes, but the crust will be softer and less crisp.
Why is my bread dense?
- This usually means the dough didn’t rise long enough or too much flour was added.
Can I freeze this bread?
- Yes. Freeze whole or sliced once fully cooled.
How long does it stay fresh?
- Best eaten within 2 days at room temperature, or stored in the freezer for longer keeping.
Conclusion
Sourdough Discard French Bread is a practical, everyday recipe that turns leftover discard into a beautiful, classic loaf. With its crisp crust, soft interior, and mild flavor, it’s a bread you’ll come back to again and again for meals, snacks, and family dinners.