I still remember the first time I used sourdough discard in French bread. I felt a bit guilty every time I scraped starter into the trash, so one day I gave it a chance to shine. This easy french bread recipe grew out of that small kitchen guilt and turned into a regular weekend habit at our house. The loaf looks simple, yet it feels special. The outside bakes up crisp and deep gold, and the inside stays soft and light with that gentle sour note we love from sourdough. If you enjoy sourdough discard recipes and easy bread recipes but you do not want a long rise that takes days, this one hits that sweet middle ground. You get the flavor of french bread sourdough with the speed and comfort of a quick bread recipe. We mix pantry staples with bubbly sourdough discard and instant yeast, then let the dough rest as we tidy the kitchen or sip coffee. The dough comes together by hand or in a mixer, so new bakers feel at home here too. In the end you have a homemade bread recipe that feels cozy, tastes like a bakery loaf, and still fits into real life. Think of it as your friendly sourdough bread recipe that just happens to be ready fast.
Table of Contents
- 1 Key Takeaways
- 2 Easy Sourdough Discard French Bread Recipe
- 3 Ingredients for Sourdough Discard French Bread
- 4 How to Make Sourdough Discard French Bread
- 5 Tips for Making Sourdough Discard French Bread
- 6 Making Sourdough Discard French Bread Ahead of Time
- 7 Storing Leftover Sourdough Discard French Bread
- 8 Try these Bread recipes next
- 9 Sourdough Discard French Bread
- 10 Nutrition
1) Key Takeaways
- We bake a tall loaf with crisp crust and soft crumb that slices clean.
- Sourdough discard brings gentle tang and helps the dough rise fast.
- Instant yeast keeps timing friendly for busy home cooks.
- Shaping stays simple so new bakers feel calm and ready.
- Leftovers make garlic toast and sandwiches that taste like a bakery treat.
2) Easy Sourdough Discard French Bread Recipe
I am Camila from Camila Cooks and this easy french bread recipe sits on repeat in my kitchen. I reach for it on slow mornings and on weeknights when we crave warm bread now. The easy french bread recipe leans on sourdough discard, so nothing goes to waste and flavor stays bright.
We mix by hand or with a mixer. The dough feels soft and springy. The room smells like a cozy bakery. I love how the loaf looks proud on the table. Friends ask for a slice before dinner even starts. Short list, clear steps, real comfort.
If you searched for french bread that fits real life, you found it. This plan works for new bakers and seasoned bakers. The crumb stays tender, the crust snaps, and the taste lands right between mild tang and wheat sweetness. Short keywords sit here once each for balance sourdough discard french bread yeast bread.
3) Ingredients for Sourdough Discard French Bread
Sourdough discard I use bubbly discard that sat at room temp. It brings gentle tang and moisture. It helps flavor bloom.
Warm water I aim for water that feels warm to the touch. This wakes the yeast and helps gluten form with ease.
Instant yeast A small scoop gives steady lift. The dough rises on a relaxed schedule that suits a busy day.
Honey A spoon of honey feeds the yeast and rounds the sour note. The crumb tastes balanced and soft.
Neutral oil I like light olive oil. It keeps the crumb tender and helps the crust take on a soft shine.
Bread flour Strong flour builds a sturdy yet fluffy crumb. It makes shaping calm and neat.
Fine salt Salt brings flavor forward and supports structure. A small pinch matters.
Butter for brushing A light brush on warm loaves adds a soft gloss. Skip it if you prefer a crisper shell.
4) How to Make Sourdough Discard French Bread
Step one mix Stir sourdough discard with warm water in a big bowl. Add yeast and honey. Wait a short rest as tiny bubbles show life.
Step two build the dough Add oil and salt. Fold in flour a little at a time. Switch to kneading when the dough comes together and feels smooth and stretchy.
Step three first rise Set the dough in a lightly oiled bowl. Cover and let it puff until it doubles. The room feels warm and the dough springs back with a gentle poke.
Step four shape Turn the dough onto a floured board. Divide in two. Roll each piece into a snug log. Pinch the seam and tuck the ends for neat loaves.
Step five second rise Place loaves on a parchment lined sheet. Cover and let them rise until light and airy. Preheat the oven so heat greets the bread at once.
Step six bake Slash the tops with a sharp blade. Bake until the crust turns deep gold and the bottom sounds hollow when tapped. Cool a short time, then slice.
5) Tips for Making Sourdough Discard French Bread
For a simple french bread recipe feel, keep the dough slightly tacky, not sticky. A brief rest calms tight dough and makes shaping smooth.
Steam helps crust. Place a small pan of hot water on the lower rack. The crust will shine and crackle as the loaf lifts.
Score with care. Three short slashes guide expansion and prevent random splits. Use a sharp knife for clean cuts and a proud rise.
6) Making Sourdough Discard French Bread Ahead of Time
For a basic french bread recipe path on busy days, mix the dough, then chill it. Cold rest slows the rise and builds flavor that stays bright.
Shape the chilled dough and let it warm on the counter until puffy. The oven should be ready so the dough meets steady heat. The loaf will spring and color well.
You can bake early in the day and rewarm before dinner. Wrap the loaf in foil and warm in a gentle oven. The crust softens a touch, the crumb stays tender.
7) Storing Leftover Sourdough Discard French Bread
For a beginner friendly french bread recipe routine, cool the loaf fully. Slice what you plan to eat soon. Keep slices in a bag on the counter for one day.
Freeze extra slices in a flat layer, then move them to a freezer bag. Toast from frozen for fast breakfasts and easy garlic toast.
For crust that feels crisp again, place slices on a rack in a warm oven. The crumb wakes up and the kitchen smells like fresh baking again.
8) Try these Bread recipes next
9) Sourdough Discard French Bread
Easy French Bread Recipe With Sourdough Discard
Ingredients
For the sourdough mixture
- 200 g sourdough discard at one hundred percent hydration
- 430 g warm water about ninety five to one hundred five degrees Fahrenheit
- 10 g instant yeast
- 40 g honey
For the dough
- 70 g melted and cooled coconut oil or other neutral oil
- 860 g bread flour
- 20 g fine salt
For brushing
- Melted butter for the warm loaves optional
Instructions
Step 1 Prepare the sourdough mixture
- Add sourdough discard and warm water to the bowl of a stand mixer or a large mixing bowl.
- Stir until the discard loosens and the mix feels smooth with no cold pockets.
- Sprinkle in instant yeast and add honey, then stir again until everything looks well blended.
- Let the mixture rest for about ten minutes until it smells yeasty and small bubbles rise to the surface.
Step 2 Form the dough
- Pour in melted coconut oil and add salt.
- Add bread flour a cup at a time while the mixer runs on low speed or as you stir by hand.
- Switch to the dough hook and knead for about eight minutes or knead by hand for ten to twelve minutes.
- Stop when the dough feels soft and elastic and just a little tacky but not sticky.
Step 3 First rise
- Shape the dough into a loose ball and place it in a lightly oiled bowl or dough tub.
- Cover the top with a lid or clean towel.
- Let the dough rise in a warm spot for about one hour until it doubles or even triples in size.
Step 4 Shape the loaves
- Turn the dough out onto a lightly floured work surface.
- Use a bench scraper or knife to divide it into two equal pieces.
- Pat each piece into a rectangle that is a bit shorter than your baking sheet.
- Roll each rectangle up from the long edge and pinch the seams closed, then tuck in the ends.
Step 5 Second rise and preheat
- Place the shaped loaves seam side down on a parchment lined baking sheet.
- Cover with a towel and let the loaves rise until puffy and light, about sixty to ninety minutes.
- Near the end of the rise, heat the oven to three hundred seventy five degrees Fahrenheit.
Step 6 Score and bake
- Use a sharp knife or bread lame to score the top of each loaf with several diagonal cuts or one long cut down the center.
- Slide the pan into the hot oven and bake for thirty to thirty five minutes until the crust turns deep golden and sounds hollow when you tap it.
- Brush the hot loaves with melted butter if you like a softer shine on the crust.
- Cool for at least fifteen minutes before slicing so the crumb can set, then serve and enjoy.
10) Nutrition
This loaf serves a family table with room to spare. A medium slice brings steady carbs for energy and a little protein for balance. Pair with soup or salad for a cozy meal that feels honest and warm. Longtail keywords drop in once here for natural flow how to make french bread with sourdough discard best french bread for beginners homemade french bread without overnight rise.
Author and Site
Written by Camila for Camila Cooks at www.camilacooks.com. This guide stays simple and friendly. It brings you back to the table with warm bread and easy steps. When you want the easy french bread recipe that works again and again, start here and feel proud of every slice.
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