Quick Sourdough Discard French Bread is a wonderful way to turn your extra sourdough starter into a crusty, golden loaf that’s perfect for so many meals. This bread has a lovely crunchy crust on the outside with a soft, chewy center that makes every bite satisfying. What I love most about it is how it captures that classic French bread feel but comes together faster than traditional recipes.
I always appreciate recipes like this because they help reduce waste by using up sourdough starter that might otherwise get thrown away. Plus, it’s surprisingly easy to make, even if you haven’t baked much before. A little mixing, shaping, and some patience with the rising means you get to enjoy homemade bread that tastes way better than store-bought.
My favorite way to enjoy this bread is fresh from the oven with a pat of butter or alongside a hearty bowl of soup. It’s also fantastic for sandwiches or just dipping into olive oil and balsamic vinegar. Whenever I make this bread, I feel like I’m treating myself and my family to something simple but special, and that always makes me want to bake it again soon!
Key Ingredients & Substitutions
Sourdough discard: This adds a mild tang and great flavor but no fermentation time is needed. If you don’t have discard, you can try using regular yogurt or buttermilk for a bit of sourness.
All-purpose flour: It works well here for a soft crumb and crust. You can substitute part of it with bread flour for extra chewiness if you like.
Active dry yeast: This speeds up the rise, so you get quick bread. If you want a purely sourdough loaf, omit the yeast but expect a much longer ferment time.
Salt and sugar/honey: Salt enhances flavor, while a touch of sugar or honey helps the crust brown nicely. You can skip the sweetener if you prefer a more traditional French bread flavor.
How Do You Get a Crusty, Crispy Bread Crust?
Creating steam in the oven is key for a crisp crust. Here’s how I do it:
- Preheat a metal pan on the oven’s lowest rack while baking the bread above.
- Just after putting bread in, pour hot water into the hot pan to create steam.
- Close the oven quickly to trap moisture; the steam keeps the crust moist at first, allowing it to expand.
- Then, as baking continues, the steam dissipates and the crust dries out, becoming golden and crunchy.
This simple step makes a big difference, and even a quick steam with hot water helps you get bakery-style crust at home.
Equipment You’ll Need
- Large mixing bowl – perfect for combining ingredients and letting the dough rise comfortably.
- Wooden spoon or dough whisk – helps mix the dough easily without overworking it.
- Floured surface – any clean countertop or board to knead and shape your dough without sticking.
- Baking sheet – a flat tray to bake your loaves evenly with a nice crust.
- Sharp knife or bread lame – essential for making slashes that help the bread expand while baking.
- Metal tray or pan for steam – creates the steam in the oven for a crispy crust when filled with hot water.
- Wire cooling rack – lets your bread cool thoroughly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add 1 tablespoon dried herbs like rosemary or thyme to the dough for an herby, fragrant loaf.
- Mix in 1/2 cup grated Parmesan or cheddar cheese for a rich, cheesy crust.
- Stir in 1/2 cup chopped olives or sun-dried tomatoes for a tasty Mediterranean twist.
- Replace water with milk for a softer crumb and milder flavor.
How to Make Quick Sourdough Discard French Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240 g) sourdough starter discard (unfed)
- 1 cup (240 ml) warm water (about 80°F/27°C)
- 2 ½ cups (320 g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar or honey (optional, for slight sweetness and to help crust color)
- 1 tsp active dry yeast (to speed up the rising process)
For Dusting:
- Additional flour for dusting
- Cornmeal or flour for dusting the baking surface
Time Needed
This bread takes about 10 minutes to prepare, 1 to 1.5 hours for the first rise, then 30 to 45 minutes for the second proof. Baking takes about 20 to 25 minutes. In total, expect around 2 to 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Activate the Yeast and Mix
Start by combining your sourdough discard, warm water, and active dry yeast in a large bowl. Stir gently and let it sit for 5 to 10 minutes until you see some bubbles forming—this means the yeast is waking up.
2. Add Dry Ingredients and Form Dough
Add the flour, salt, and sugar or honey (if using) to the bowl. Stir everything together with a wooden spoon or your hand until a rough dough comes together.
3. Knead the Dough
Turn your dough onto a floured surface and knead it for about 8 to 10 minutes. Work it until it feels smooth, elastic, and just slightly sticky—but it shouldn’t stick to your fingers or the surface.
4. First Rise
Place your dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and set it in a warm spot. Let it rise for 1 to 1.5 hours or until it doubles in size.
5. Shape the Loaves
Punch down the risen dough gently to remove air bubbles. Divide it into two equal parts and shape each one into an elongated French bread loaf. Taper the ends slightly for that classic look.
6. Second Proof
Place your shaped loaves on a baking sheet dusted with cornmeal or flour. Cover loosely and let them rest for 30 to 45 minutes to puff up a bit.
7. Prepare Oven and Steam
Preheat your oven to 450°F (230°C). Place a metal baking tray on the bottom rack to heat up—this will create steam when baking.
8. Score and Bake
Right before baking, use a sharp knife or bread lame to make a few diagonal slashes on top of the loaves. This helps the bread expand while baking.
Put the loaves on the middle rack and pour 1 cup of hot water into the preheated bottom tray. Quickly close the oven door to trap the steam inside.
9. Bake Until Golden
Bake your bread for 20 to 25 minutes, until the crust is deep golden brown and the loaves sound hollow when you tap the bottom.
10. Cool and Enjoy
Remove the bread and let it cool on a wire rack before slicing. Enjoy fresh, toasted, or with your favorite spread!
Can I Use Frozen Sourdough Discard?
Yes! Just thaw it completely in the fridge overnight and bring it to room temperature before using. This ensures even mixing and proper yeast activation.
Can I Make This Bread Without Yeast?
You can, but the rising time will be much longer, often 8-12 hours or more, depending on your discard’s activity. Using yeast speeds things up for a quick loaf.
How Should I Store Leftover Bread?
Store leftovers in a paper bag or bread box at room temperature for up to 2 days. For longer storage, slice and freeze the bread, then toast or warm slices as needed.
Can I Add Flavors or Mix-ins?
Absolutely! Try adding herbs, cheese, olives, or sun-dried tomatoes to the dough during mixing for a tasty twist on classic French bread.
