Hello, My Sourdough Saviors!
Is there anything more soul-warming than the smell of freshly baked bread filling your kitchen? That crisp crackle as you pull a golden loaf from the oven? That moment when butter melts into warm slices like sunshine on snow? If you’re nodding along with a happy little sigh, pull up a stool—we’re about to become best bread buddies. I’m Olivia, your slightly-flour-dusted guide, and today we’re transforming that tangy sourdough discard languishing in your fridge into Pure French Bread Magic.
Picture this: A crust that shatters like autumn leaves under your knife, giving way to a tender, cloud-soft interior with just the faintest sourdough whisper. This isn’t just bread, friends—it’s a rescue mission for your discard and a passport to Parisian bakery vibes without leaving your kitchen. No fancy skills? No problem! Whether you’re a sourdough newbie or a seasoned starter-wrangler, this recipe is your golden ticket. We’re talking 20 minutes of hands-on time, simple ingredients, and the kind of homemade triumph that’ll have your family doing a happy dance. Ready to make “waste not, want not” taste incredible? Aprons on—let’s bake!
My Discard “A-Ha!” Moment
Confession time: My sourdough journey began with… guilt. Every time I poured that bubbly discard down the drain, I heard my Grandma Edie’s voice: “Olivia Jean! Good food is never wasted!” She survived the Great Depression with a spatula in one hand and fierce frugality in the other. One rainy Tuesday, staring at yet another jar of discard, I had a flashback to her pulling miraculous cinnamon rolls from nothing but flour, sour milk, and grit. “Use what you’ve got, sweet pea,” she’d wink. Challenge accepted, Grandma!
I threw caution (and precise measurements) to the wind. That first experimental loaf emerged… lopsided. Crackled like a dry riverbed. But oh, that first bite! The tang! The chew! My kids declared it “better than the bakery” (high praise from carb connoisseurs). Now, baking this bread feels like a hug from Edie. It’s my edible manifesto: Scraps can be spectacular. And that lopsided loaf? We devoured it with soup, crumbs dotting our smiles. Perfection is overrated—flavor is forever.
Your Bread-Building Toolkit
Gather these simple heroes: (Measure by weight for best results!)
- 200g sourdough discard (100% hydration, ~¾ cup): Your flavor powerhouse! Straight from the fridge is fine—no need to feed. Chef’s tip: Don’t have discard? Use 100g fed starter + 100g extra water & flour. The tang will be milder but still delicious!
- 430g warm water (~1¾ cups): Think baby-bottle warm (105-110°F). Too hot kills yeast; too cold slows the party. Swap: Buttermilk for ½ the water adds richness!
- 40g honey (~2 tbsp): Yeast’s favorite snack! Boosts rise and balances tang. Allergy-friendly? Maple syrup or agave work beautifully.
- 10g instant yeast (~1 tbsp): Our reliable rise booster. Chef’s secret: Using both discard AND yeast guarantees a lofty loaf, even for impatient bakers!
- 70g coconut oil or neutral oil (~⅓ cup): Coconut oil adds a whisper of sweetness; avocado or canola keeps it neutral. Butter lovers: Melted butter works too for extra richness!
- 20g salt (~1 tbsp): Flavor conductor! Use fine sea salt. Warning: Table salt is saltier—reduce to 15g if using.
- 860g bread flour (~6 cups): Higher protein = dreamy chew. No bread flour? All-purpose works, but add 1 tbsp vital wheat gluten per cup for better structure.
Why weight? Flour compacts in cups! A kitchen scale ($10!) is your bread’s best friend.
Let’s Make Bread Magic: Step-by-Step
Step 1: Wake Up the Yeast Party (5-10 mins)
In a large bowl (or stand mixer with dough hook), combine discard, warm water, honey, and yeast. Stir gently—it’ll look messy and lumpy. That’s perfect! Walk away for 5-10 minutes. Watch for the magic: Tiny bubbles and a faint foam mean your yeast is alive and ready to rock! If no bubbles appear, your yeast might be sleepy—try fresh yeast.
Step 2: Build Your Dough (5 mins)
Pour in oil and salt. Add flour gradually while mixing on low (or stirring with a sturdy spoon). Chef’s hack: Hold back ½ cup flour! Humidity affects dough. Add just enough until it forms a shaggy ball that pulls away from the bowl but still feels tacky. Resist adding too much flour—we want soft bread, not bricks!
Step 3: Knead with Love (8-10 mins)
Knead by hand (flour surface lightly) or mixer on medium. Goal: Smooth, elastic dough that passes the “windowpane test.” Stretch a golf-ball-sized piece—it should thin to near-transparency without tearing. Too sticky? Add flour 1 tbsp at a time. Too dry? Spritz with water. This is your arm workout (or mixer’s moment to shine)!
Step 4: First Rise – Let it Breathe! (1-2 hrs)
Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap. Park it in a warm, draft-free spot (like an off oven with the light on). Patience is key: Wait until doubled! Poke it—if the indent holds, it’s ready. Slow rise? Cold kitchen? No stress—it might take 3 hours. Flavor develops with time!
Step 5: Shape with Confidence (5 mins)
Punch down dough (so satisfying!). Divide into two equal pieces. Shaping secret: Gently flatten each into a rectangle, fold like a letter (top third down, bottom third up), then roll tightly into a log, pinching seams. Tuck ends under. Place seam-side down on a parchment-lined baking sheet. Pro move: Dust parchment with cornmeal for extra crunch!
Step 6: Second Rise & Preheat (30-45 mins)
Cover loaves lightly and let rise until puffy (they won’t double this time). Meanwhile, preheat oven to 375°F (190°C). Place an empty metal pan on the oven’s bottom rack—we’ll add steam later for epic crust!
Step 7: Score & Bake! (30-35 mins)
Use a razor blade or sharp knife to make 3 diagonal slashes (½” deep) on each loaf. Why? Controlled expansion = beautiful bloom! Slide baking sheet into oven. CRUST HACK: Toss ½ cup ice cubes into the preheated metal pan below—steam creates that crackly, bakery-style crust! Bake until deep golden brown and tapping the bottom sounds hollow. Rotate pan halfway for even color.
Step 8: The Hardest Part – Wait! (1+ hr)
Transfer loaves to a wire rack. Resist slicing! Cooling sets the crumb. Cutting hot bread = gummy disappointment. Listen to the crust sing its crispy song—it’s worth it!
Serving Your Masterpiece
This bread demands celebration! For peak joy, slice thick while still slightly warm. Slather with cultured butter and flaky sea salt—watch it melt into golden pools. Transform it into epic sandwiches (think roast beef with horseradish cream or brie with fig jam). Dunk crusty ends into roasted tomato soup or garlicky olive oil. Leftovers? Day 2 makes unbeatable toast or croutons for salads. Serve on a rustic board—let those gorgeous cracks and flour dustings shine!
Get Creative! Flavor Twists & Swaps
This recipe is your flavor playground! Try these easy twists:
- Rosemary & Sea Salt: Knead in 2 tbsp chopped fresh rosemary + 1 tsp cracked black pepper before first rise. Sprinkle loaves with flaky salt before baking.
- Everything Bagel Bliss: Brush risen loaves with egg wash, then generously coat with everything bagel seasoning before scoring.
Print
Perfect Sourdough Discard French Bread
- Total Time: ~4 hours
Description
Every time I bake this bread, it’s like channeling my Grandma Edie’s spirit—turning humble scraps into golden comfort. The crust? Crackly and proud. The inside? Soft, with just a whisper of tang from sourdough discard. This isn’t just a recipe; it’s a warm loaf of nostalgia, resourcefulness, and joy. If you’ve ever stared at that discard jar and wondered “what now?”, this is your answer. Let’s turn waste into wonder.
Ingredients
Scale-
200g sourdough discard (100% hydration)
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430g warm water
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40g honey (or maple syrup)
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10g instant yeast
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70g coconut oil (or neutral/melted butter)
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20g fine sea salt
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860g bread flour (or all-purpose + vital wheat gluten)
Instructions
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Bloom yeast in warm water, discard, and honey—watch for bubbles (5–10 min).
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Mix in oil and salt. Gradually add flour. Form a soft, shaggy dough.
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Knead until smooth and elastic (8–10 min). Use windowpane test.
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First rise in a warm spot until doubled (1–2 hrs).
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Shape into 2 loaves. Fold, roll, pinch, and place seam-side down.
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Second rise 30–45 min. Preheat oven to 375°F. Place a metal pan on the bottom rack.
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Score & bake 30–35 min. Add ½ cup ice to pan for steam. Loaves should sound hollow when tapped.
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Cool completely before slicing (1 hr). Patience = perfect texture!
Notes
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Don’t rush cooling—let the crumb set!
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No bread flour? Boost all-purpose with gluten for better chew.
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For crunch: dust parchment with cornmeal before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 160 1 slice of 16
- Fat: 3g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g