Quick Sourdough Discard French Bread
A straightforward and flexible recipe that transforms sourdough discard into a delightful French bread, perfect for various occasions.
Ingredients
Main Ingredients
- 200 g sourdough discard Contributes flavor and moisture
- 430 g warm water Around 95-105°F, helps activate the yeast
- 10 g instant yeast Leavening agent for rise
- 40 g honey Adds sweetness and a hint of flavor
- 70 g coconut oil Melted and cooled, provides moisture and richness
- 860 g bread flour Structural base for bread
- 20 g salt Enhances flavor and controls fermentation
- 1 tbsp melted butter For brushing, optional; adds shine and flavor
Instructions
Preparation
- Begin by measuring warm water into a mixing bowl. The temperature should be around 95-105°F to properly activate the yeast.
- Stir in the instant yeast and let it dissolve for a minute or two, creating a bubbly mixture that indicates the yeast is activating.
- Add the sourdough discard to the bowl and mix gently using a spatula or wooden spoon.
- Incorporate the honey into the mixture, stirring until thoroughly blended.
- Gradually drizzle in the cooled, melted coconut oil while continuing to mix.
- Sprinkle the bread flour over the wet ingredients, followed by the salt, and carefully fold the flour in until it starts to combine.
- Turn the mixture out onto a clean, lightly floured surface and knead the dough for about 8-10 minutes until it becomes elastic and smooth.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover to let it rise in a warm spot until doubled in size.
- Once risen, gently punch it down and shape it into a loaf on a floured surface.
- Let the shaped dough rise again on a lined baking sheet for about 30 minutes.
- Preheat the oven while the loaves rise.
- Brush the tops with melted butter before baking if desired.
- Bake until golden brown and sounds hollow when tapped, about 25-30 minutes. Cool on a wire rack before slicing.
Notes
Ensure water temperature is accurate, measure ingredients accurately, and allow for proper rising times. Experiment with flavors and shapes as desired. Best enjoyed fresh but can be stored at room temperature for up to three days, or frozen for three months.