Description
A crusty, tender loaf made with sourdough discard turning leftovers into a golden, tangy French bread full of flavor and comfort.
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup sourdough discard
- 1 cup warm water (110 °F)
- 1 ½ tsp instant yeast
- 1 tbsp sugar
- 2 tsp salt
- 1 tbsp olive oil
Instructions
- Mix warm water, sugar, and yeast in a large bowl. Let sit for 5 minutes until foamy.
- Add sourdough discard and olive oil, stirring gently.
- Gradually add flour and salt, mixing until dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise 60–90 minutes until doubled.
- Punch down dough and divide in half. Shape into baguettes or oval loaves.
- Let rest 30 minutes before baking.
- Score tops with a sharp blade and brush lightly with water or olive oil.
- Bake at 425°F (220°C) for 25–30 minutes until golden and hollow-sounding.
- Cool on a wire rack at least 20 minutes before slicing.
Notes
Store at room temperature for up to 3 days or freeze for later. Reheat wrapped in foil at 350°F for 10–12 minutes to revive crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French