Quick Sourdough Discard French Bread is a simple and tasty way to turn your leftover sourdough starter into a fresh loaf with a crisp crust and soft inside. This bread has a lovely chewy texture and a mild tang from the sourdough discard, making it perfect for sandwiches or just butter and jam. It’s a great way to reduce waste and enjoy homemade bread without the long wait.
I love making this bread when I’m low on time but still want something homemade and comforting. The quick process means you don’t have to babysit the dough all day, and the aroma that fills the kitchen while it bakes is incredible. I usually make a double batch so there’s enough to share with family or friends – it’s one of those breads that everyone seems to enjoy.
My favorite way to serve this bread is lightly toasted with a drizzle of olive oil or a spread of garlic butter. It’s also perfect for soaking up soups or making grilled cheese sandwiches. Plus, I like to keep a loaf handy because it’s so good for quick meals or snacks throughout the week. If you ever wondered what to do with sourdough discard, this recipe is a delicious answer!
Key Ingredients & Substitutions
Sourdough Discard: This is your unfed starter and adds a mild tang to the bread. If you don’t have discard, you can use all yeast instead. The discard adds flavor but isn’t essential for rise.
All-Purpose Flour: This flour gives good structure. You could swap part for bread flour if you want stronger gluten and a chewier crumb. Whole wheat works too but expect a denser loaf.
Instant Yeast: This speeds up the rise making the recipe “quick.” You can use active dry yeast but dissolve it first in warm water. Without yeast, the bread won’t rise properly within this timeframe.
Olive Oil (optional): Adds softness to the crust but if you prefer a really crisp crust, just skip it.
How Do You Get a Crispy, Golden Crust on Quick Sourdough Bread?
Steam in the oven is key for a crunchy crust. Here’s how I do it:
- Preheat oven to 450°F and place an empty baking tray on the bottom rack.
- Just before baking, pour about a cup of hot water into the tray to create steam. Be quick and careful to avoid burns.
- The steam keeps the crust moist at first, allowing the loaf to expand fully before it hardens.
- After about 10-15 minutes, the steam evaporates and the crust crisps up beautifully.
Also, making diagonal slashes on the dough lets it expand without bursting unevenly and helps the crust become golden and pretty. A sharp knife or bread lame works best here. I find doing this just before baking helps the bread look professional and bake evenly.
Equipment You’ll Need
- Mixing bowl – big enough to mix and let the dough rise comfortably.
- Dough scraper – great for handling sticky dough and cleaning work surfaces.
- Kitchen towel or plastic wrap – to cover the dough while it rises and keeps it moist.
- Baking sheet – for shaping and baking the loaf; lined with parchment for easy cleanup.
- Sharp knife or bread lame – to make clean slashes on the dough that help it expand and look great.
- Wire rack – to cool the bread evenly and keep the crust crisp.
Flavor Variations & Add-Ins
- Add chopped fresh rosemary or thyme into the dough for a lovely herbal aroma that pairs well with the tang.
- Mix in 1/2 cup of grated Parmesan or cheddar cheese before the final rise for a cheesy twist.
- Try folding in a handful of olives or sun-dried tomatoes for a savory, Mediterranean flavor boost.
- Swap half the all-purpose flour for whole wheat flour to add a nutty taste and extra fiber.
Quick Sourdough Discard French Bread
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed starter)
- 2 1/2 cups (300g) all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 3/4 cup (180ml) warm water
- 1 tbsp olive oil (optional, for softer crust)
- Additional flour for dusting
How Much Time Will You Need?
This quick sourdough bread takes about 10-15 minutes to prepare, 1 to 1.5 hours for the first rise, then 30-45 minutes for the second rise, plus 20-25 minutes baking time. Overall, plan for about 2 to 2.5 hours from start to finish including rising and baking.
Instructions Step-by-Step:
1. Mix the Dough
In a large bowl, mix the sourdough discard, warm water, and optional olive oil until combined. Add the flour, yeast, and salt, stirring until a shaggy dough forms.
2. Knead the Dough
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Or use a stand mixer with a dough hook for about 5 minutes.
3. First Rise
Shape dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled, about 1 to 1.5 hours.
4. Shape and Second Rise
After rising, gently punch down the dough and shape it into a 12-inch long oval. Place it on a parchment-lined baking sheet, cover loosely, and let rise again for 30-45 minutes.
5. Prepare for Baking
Preheat oven to 450°F (230°C). Place an empty baking tray on the lower rack. Just before baking, make 4-5 diagonal slashes on the loaf with a sharp knife.
6. Bake Your Bread
Put the loaf in the middle rack. Pour 1 cup of hot water into the tray on the bottom to create steam and quickly close the oven door. Bake for 20-25 minutes until the crust is golden and crisp.
7. Cool and Enjoy
Remove bread from oven and cool completely on a wire rack before slicing. Enjoy your fresh, crusty homemade sourdough French bread!
Can I Use Frozen Sourdough Discard?
Yes! Just thaw it in the fridge overnight or at room temperature for a few hours before using. Make sure it’s well stirred and at room temperature for best results.
Can I Substitute Bread Flour for All-Purpose Flour?
Absolutely! Bread flour will give your loaf a chewier texture and stronger rise due to its higher protein content. The flavor and crust will still be delicious.
How Should I Store Leftover Bread?
Store your bread in a paper bag or bread box at room temperature for up to 2 days to keep the crust crisp. For longer storage, slice and freeze it in a sealed bag, then toast slices when needed.
Can I Make This Bread Without Instant Yeast?
This recipe relies on instant yeast for a quick rise. Without it, the bread won’t rise properly in the short time given, so it’s best to include the yeast or plan for a longer fermentation using only sourdough discard.
