Perfect Sourdough Discard French Bread
A crusty, chewy baguette made with sourdough discard, perfect for sandwiches or toasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 135 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 2 cups sourdough discard (room temperature)
- 1 cup warm water (110°F)
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast
Instructions
- Combine sourdough discard and warm water in a large mixing bowl, stirring until smooth.
- Add sugar and instant yeast to the mixture. Allow it to sit for 5 minutes until frothy.
- Gradually mix in flour and salt until a shaggy dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it, and let it rise for 1-2 hours until doubled in size.
- Preheat the oven to 450°F (232°C), placing a baking stone or baking sheet inside to heat.
- Shape the risen dough into a baguette and place it on a parchment-lined baking sheet.
- Score the dough with a sharp knife, creating a few slashes. Let it rest for another 30 minutes.
- Transfer the bread to the preheated baking stone or sheet and bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
Notes
Store the bread at room temperature in a paper bag and freeze leftovers for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg