This Quick Sourdough Discard French Bread is a delightful way to use up your sourdough starter discard while making a fresh, crusty loaf of bread. It has a lovely golden crust with a soft, chewy inside, and just a hint of tang from the sourdough. It’s like having a classic French baguette but made super easy and faster than traditional recipes.
I love making this bread when I have some sourdough discard that I don’t want to waste. It’s such a simple recipe that even beginners can feel confident about baking it, and it always turns out great. The smell of this bread baking fills the kitchen with that warm, cozy feeling that makes me excited to slice into it when it’s done.
My favorite way to enjoy this bread is just lightly toasted with a bit of butter or dipped into olive oil and balsamic vinegar. It also makes an awesome base for sandwiches or alongside soups and stews. If you want a quick homemade bread that’s full of character and incredibly satisfying, this one is a winner!
Key Ingredients & Substitutions
Sourdough discard: This gives your bread a subtle tang and good chew. If you don’t have discard, you can use extra yeast instead. It won’t have the same depth of flavor but will still produce tasty bread.
All-purpose flour: It works great here for a soft crumb. You can try bread flour for a chewier texture or whole wheat for more nutrition and flavor, but adjust water as needed.
Instant yeast: Adds a quick rise and is perfect for this faster recipe. If you prefer, active dry yeast can be used but dissolve it first in warm water.
Olive oil (optional): I like adding it for a slightly softer crust. You can leave it out if you want a crispier, more traditional French bread crust.
How Do You Get a Crusty, Well-Risen French Bread?
The secret to great crust and rise is steam and scoring:
- Steam: Adding hot water to a tray in the oven makes steam, which keeps the crust from hardening too fast. This helps the bread expand fully and develop a crisp skin.
- Scoring: Use a sharp knife to make diagonal slashes on top of the dough. This directs the bread’s expansion and creates those classic French bread lines.
- Baking temperature: Bake at a high temperature (450°F) to get good oven spring and a golden crust. Using a hot baking stone or heavy pan helps create even heat.
- Cooling: Let the bread cool completely on a wire rack before slicing. This sets the crumb and keeps the loaf from getting gummy inside.
Equipment You’ll Need
- Large mixing bowl – roomy enough for mixing and letting the dough rise comfortably.
- Bench scraper or spatula – handy for folding and dividing dough without it sticking to your hands.
- Baking stone or heavy baking sheet – helps create a crisp bottom crust with even heat.
- Sharp knife or bread lame – essential for making clean slashes to help the bread expand nicely.
- Pastry brush (optional) – great if you want to brush the loaf with oil or water for a shinier crust.
- Wire cooling rack – lets the bread cool evenly so the crust stays crisp and the inside sets perfectly.
Flavor Variations & Add-Ins
- Add 1 tablespoon dried herbs like rosemary or thyme to the dough for a fragrant twist that pairs well with butter or cheese.
- Mix in 1/4 cup grated Parmesan or sharp cheddar cheese for a cheesy flavor that melts into the crumb.
- Fold in 1/3 cup chopped olives or sun-dried tomatoes for a Mediterranean touch full of savory bites.
- Swap 1/2 cup whole wheat flour for part of the all-purpose flour for a nuttier flavor and heartier texture.
Quick Sourdough Discard French Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) sourdough starter discard (unfed)
- 3 cups (360g) all-purpose flour
- 1 cup (240ml) warm water (about 80°F/27°C)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 tablespoon olive oil (optional, for softer crust)
- Additional flour for dusting
How Much Time Will You Need?
This recipe takes about 3 hours total. It includes 15-20 minutes of hands-on mixing and kneading, about 1 to 1.5 hours for the first rise, 30-45 minutes for the second rise, and 30-40 minutes of baking and cooling time. It’s perfect if you want a faster homemade French bread without needing to wait days for sourdough fermentation.
Step-by-Step Instructions:
1. Mix the Dough
In a large bowl, combine the sourdough discard, warm water, and sugar. Stir well to blend. Then add the flour, salt, and instant yeast. Mix with a spoon or your hands until the dough just comes together in a shaggy form.
2. Knead the Dough
Turn the dough onto a lightly floured surface and knead it for 8-10 minutes until smooth and elastic. If you have a stand mixer, use the dough hook and knead for 6-7 minutes. Drizzle olive oil over the dough and knead it in until fully absorbed.
3. First Rise
Place the dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rest at room temperature for 1 to 1.5 hours, or until it has doubled in size.
4. Shape and Second Rise
Gently deflate the risen dough and divide it into two pieces. Shape each into a classic French loaf by rolling into a long oval and tapering the ends gently. Place the shaped loaves on a parchment-lined baking sheet or lightly floured linen cloth. Cover and let rise again for 30-45 minutes until puffy.
5. Bake the Bread
Preheat your oven to 450°F (232°C). Put a baking stone or heavy baking tray inside to heat up, and if you want steam, place an empty metal tray on the lower rack. Just before baking, use a sharp knife or lame to score diagonal slashes across each loaf to allow it to expand while baking.
Transfer loaves on the parchment to the hot stone or sheet. Quickly pour about 1 cup of hot water into the empty tray to create steam, then close the oven door fast. Bake for 20 minutes with steam, then remove the steam tray and bake for another 10-15 minutes until the crust is golden and the loaves sound hollow when tapped underneath.
6. Cool and Serve
Remove the loaves from the oven and set them on a wire rack. Let them cool for at least 30 minutes before slicing so the crumb sets perfectly.
Enjoy your warm, crusty Quick Sourdough Discard French Bread with butter, cheese, or your favorite spreads!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing. This helps the yeast activate properly and ensures even fermentation.
How Should I Store Leftover Bread?
Store any leftover bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 2 days. For longer storage, slice and freeze it in an airtight bag—toast slices directly from the freezer for best freshness.
Can I Make This Bread Without Instant Yeast?
You can omit the instant yeast, but your bread will need a much longer rise time as the sourdough discard alone acts as your leavening. Expect the dough to take several hours or overnight to double in size.
How Can I Get a Crispy Crust at Home?
Creating steam in the oven is key—pour hot water into a pan on the oven floor right after placing the dough inside to trap moisture. Also, baking on a preheated stone or heavy baking sheet helps achieve that classic crispy French bread crust.
