Description
This recipe makes perfect sourdough discard French bread using leftover sourdough starter.
Ingredients
Scale
- 200 g sourdough discard
- 430 g warm water (95–105°F)
- 10 g instant yeast
- 40 g honey
- 70 g coconut oil, melted and cooled
- 860 g bread flour
- 20 g salt
- Melted butter (optional for brushing)
Instructions
- In a stand mixer bowl, combine sourdough discard and warm water. Add yeast and honey. Let sit until foamy and active.
- Add coconut oil, salt, and bread flour. Knead with a dough hook for about 8 minutes (or 10–12 minutes by hand) until smooth and elastic. Dough should be tacky, not sticky.
- Transfer dough to a container and let rise for about 1 hour, or until doubled/tripled in size.
- Divide dough into two portions. Flatten each into a rectangle, roll tightly into a loaf, and pinch seams closed. Place on a parchment-lined baking sheet.
- Cover and let rise 1–2 hours until puffy and doubled. Preheat oven to 375°F.
- Score tops with a sharp knife. Bake for 30–35 minutes until golden brown. Brush with melted butter while warm if desired.
Notes
- If dough is too sticky, add flour gradually while kneading.
- A warm environment helps speed up rising.
- Let bread cool slightly before slicing for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 3200–3500
- Sugar: 40 g
- Sodium: 800 mg
- Fat: 120–140 g
- Saturated Fat: 70 g
- Unsaturated Fat: 50 g
- Trans Fat: 0 g
- Carbohydrates: 600–650 g
- Fiber: 30 g
- Protein: 80–100 g
- Cholesterol: 0 mg
Keywords: Sourdough, French Bread, Bread Baking, Sourdough Discard