Sourdough Discard French Bread

Introduction

Golden, crispy crust. Soft, airy crumb. That irresistible aroma of freshly baked bread drifting through your kitchen. Sourdough Discard French Bread transforms leftover starter into a rustic, bakery-style loaf with incredible flavor and texture. Instead of tossing your discard, you’ll turn it into a crusty French-style bread that’s perfect for sandwiches, soups, or slathering with butter. This recipe balances convenience and artisan quality without complicated techniques. You’ll learn how to create a beautifully structured loaf with a crackly crust and tender interior using simple pantry staples.

Why You’ll Love This Recipe

This Sourdough Discard French Bread delivers everything you love about classic French bread with the added depth of sourdough flavor. The crust bakes up crisp and golden, while the inside stays soft, chewy, and slightly tangy. That contrast between crunchy exterior and pillowy crumb makes every slice satisfying.

You don’t need advanced sourdough skills. This recipe skips long fermentation schedules while still capturing that subtle complexity from sourdough discard. It also reduces food waste, which makes it practical and economical.

The dough comes together quickly, handles easily, and shapes beautifully. Whether you’re new to bread baking or already maintain a starter, this loaf fits seamlessly into your routine. You can use it for sandwiches, garlic bread, or alongside hearty soups. The result feels artisan, yet the process stays approachable and reliable.

Ingredients

To make one large loaf of Sourdough Discard French Bread, you’ll need:

1 cup (240 g) sourdough discard, unfed and at room temperature
3 ½ cups (420 g) all-purpose flour
1 ¼ teaspoons (7 g) active dry yeast
1 ½ teaspoons (9 g) fine sea salt
1 tablespoon (15 g) granulated sugar
1 cup (240 ml) warm water (about 105–110°F / 40–43°C)
1 tablespoon (15 ml) olive oil

The sourdough discard adds depth and mild tang. Yeast ensures a reliable rise. Flour forms the structure, while olive oil softens the crumb slightly and enhances flavor.

Pro Tips for Perfect Bread

First, develop gluten properly. Knead the dough for at least 8–10 minutes until it feels smooth and elastic. If you press it gently, it should spring back. Strong gluten creates that classic chewy interior.

Second, control moisture. The dough should feel slightly tacky but not sticky. If it clings heavily to your hands, add flour one tablespoon at a time. Avoid overloading it with flour, or the loaf will turn dense.

Third, create steam in the oven. Place a small pan of hot water on the lower rack during baking. Steam helps the crust expand before it sets, giving your Sourdough Discard French Bread that beautiful crackly finish and professional look.

Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until foamy. This step ensures your yeast is alive and ready to work.

Step 2: Mix the Dough

Add the sourdough discard, olive oil, and salt to the yeast mixture. Stir until combined. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.

Step 3: Knead Until Smooth

Transfer the dough to a lightly floured surface. Knead for 8–10 minutes. Push the dough forward with the heel of your hand, fold it back, and rotate. Continue until the dough becomes smooth and elastic. If it feels too sticky, sprinkle small amounts of flour as needed.

Step 4: First Rise

Place the dough in a lightly oiled bowl. Cover with a clean towel or plastic wrap. Let it rise in a warm place for about 1 hour, or until doubled in size.

Step 5: Shape the Loaf

Punch down the dough gently to release excess air. Shape it into a long oval or classic baguette-style loaf. Place it on a parchment-lined baking sheet. Tuck the ends slightly for a neat finish.

Step 6: Second Rise

Cover loosely and allow the loaf to rise for 30–40 minutes. It should puff noticeably but still hold its shape.

Step 7: Score and Bake

Preheat your oven to 400°F (200°C). Score the top with 3–4 diagonal slashes using a sharp knife. Place a pan of hot water in the oven to create steam. Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.

Cool completely before slicing your Sourdough Discard French Bread to preserve texture.

Variations

For a whole wheat version, substitute up to 1 cup (120 g) of whole wheat flour for part of the all-purpose flour. The loaf will taste nuttier and slightly denser.

Create a garlic herb loaf by mixing 1 teaspoon dried Italian herbs and 2 minced garlic cloves into the dough. This variation works beautifully for garlic sourdough French bread.

For a crustier artisan feel, shape the dough into two smaller baguettes instead of one large loaf. You can also brush the top lightly with water before baking to enhance crust development.

These simple adaptations keep Sourdough Discard French Bread versatile and exciting.

Storage and Serving Suggestions

Store your cooled Sourdough Discard French Bread in a paper bag at room temperature for up to 2 days. Avoid plastic, which softens the crust. For longer storage, slice and freeze in an airtight bag for up to 2 months.

To refresh, warm slices in a 350°F (175°C) oven for 5–7 minutes.

Serve it alongside creamy soups, hearty stews, or use it for homemade garlic bread. It also makes exceptional sandwich bread for deli-style lunches. Toast thick slices and top with avocado, eggs, or melted cheese for a quick meal.

FAQs

Can I use active sourdough starter instead of discard?
Yes. Active starter works well and may produce a slightly lighter texture.

Does this bread taste very sour?
No. The flavor remains mild because commercial yeast drives the rise.

Can I make this without yeast?
You would need a longer fermentation schedule using only active starter. This version relies on yeast for convenience.

Why did my loaf turn out dense?
Insufficient kneading or too much flour often causes density. Make sure the dough feels elastic before rising.

Can I double the recipe?
Absolutely. Double all ingredients and divide the dough into two loaves for even baking.

Conclusion

This Sourdough Discard French Bread is comfort food at its finest — crisp on the outside, tender and chewy inside, with a subtle tang that makes every slice unforgettable. It’s the kind of dish that transforms simple pantry ingredients into something bakery-worthy and reduces waste at the same time.