This Quick Sourdough Discard French Bread is a simple and satisfying way to use up your sourdough starter discard while making a delicious loaf of bread. It has that classic French bread crusty outside and soft, chewy inside, with just a hint of tang from the sourdough starter. Plus, it comes together quickly without all the usual long rising times.
I love making this bread when I want fresh homemade bread but don’t have a whole day to wait. Using the sourdough discard means nothing goes to waste, and it adds a nice little boost of flavor that you can’t quite get from regular yeast-only bread. The dough is easy to handle, and baking it fills the kitchen with the most amazing smell.
My favorite way to enjoy this bread is sliced thin and toasted with a bit of butter or dipped into a warm soup or stew. It’s perfect for sandwiches or just snacking on with some cheese. If you’re new to baking bread, this is a wonderful recipe to start with because it’s forgiving and so rewarding!
Key Ingredients & Substitutions
Sourdough Starter Discard: This gives your bread a slight tang and depth of flavor. If you don’t have discard, you can use an equal amount of active starter or even skip it and just rely on yeast for rise.
All-Purpose Flour: It’s the easiest and most common for bread but bread flour works well too if you want extra chewiness. Whole wheat can be mixed in, but reduce by 25% to keep the texture nice.
Instant Yeast: This helps speed up the rise since discard alone isn’t as strong. You can substitute active dry yeast, but dissolve it in water first and maybe add 25% more.
Olive Oil: Optional, but adding it softens the crust and adds a bit of moisture. You can swap it for melted butter or leave it out for a crustier finish.
How Do You Shape and Score the Loaf Like a Pro?
Shaping gives your bread its classic French look and scoring helps it expand without cracking awkwardly. Here’s how I do it:
- Flatten the dough gently into a rectangle.
- Fold the edges into the center, then roll it up tightly into an oval shape.
- Pinch the seams to seal and tuck the ends under for a smooth bottom.
- Place on baking sheet dusted with flour or parchment.
- Right before baking, use a sharp knife or bread lame to make 3-4 quick diagonal slashes on top—this controls the bread’s expansion and makes it look great.
Taking your time with shaping and scoring will give you that bakery-style crust and shape. I find wetting the knife slightly helps create cleaner cuts without dragging the dough.
Equipment You’ll Need
- Large mixing bowl – big enough to mix and let the dough rise without spilling.
- Dough scraper – great for handling sticky dough and cleaning your work surface easily.
- Stand mixer with dough hook (optional) – makes kneading quicker and less messy if you have one.
- Baking sheet or baking stone – helps bake the bread evenly; a stone mimics a professional oven floor.
- Sharp knife or bread lame – for scoring the loaf to allow proper expansion and give it a classic look.
- Kitchen towel or plastic wrap – to cover the dough during rises and keep it from drying out.
- Wire cooling rack – essential for cooling the bread evenly and keeping the crust crisp.
Flavor Variations & Add-Ins
- Add 1 tablespoon dried herbs like rosemary or thyme to the dough for a fragrant, earthy twist that pairs wonderfully with butter.
- Mix in 1/4 cup grated Parmesan or sharp cheddar cheese for a savory boost and tender crumb.
- Stir in 1/4 cup chopped olives or sun-dried tomatoes to give the bread a Mediterranean flavor and a bit of moisture contrast.
- Swap half the water for whole milk or buttermilk for a richer, softer crumb if you want a slightly softer bread.
Quick Sourdough Discard French Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed)
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons instant yeast
- 1 1/4 cups warm water (about 110°F/43°C)
- 1 tablespoon olive oil (optional, for softer crust)
- Extra flour for dusting
Time Needed:
This recipe takes about 15 minutes to prepare the dough, plus 1 to 1.5 hours for the first rise, an additional 30-45 minutes for the second rise after shaping, and 35-40 minutes for baking. Overall, you’ll spend about 2.5 to 3 hours from start to finish but most of the time is hands-off while the dough rises.
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, and instant yeast. Stir well to help activate the yeast. Then add the flour and salt, mixing until it forms a shaggy dough.
2. Knead and First Rise:
Turn the dough onto a floured surface and knead it for 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for about 6-7 minutes. Place the dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, until it has doubled in size.
3. Shape the Loaves:
Once risen, punch down the dough and divide it into two equal pieces. Flatten each piece slightly, fold the edges into the center, then roll tightly to form an oval loaf. Pinch the seams and tuck the ends underneath. Place the loaves on a parchment-lined baking sheet or floured couche, cover loosely, and let them rise for another 30-45 minutes until puffy.
4. Prepare to Bake:
Preheat your oven to 450°F (230°C). If you have a baking stone or an inverted baking sheet, place it in the oven to heat. Right before baking, use a sharp knife or lame to make 3-4 diagonal slashes on top of each loaf.
5. Bake the Bread:
Transfer the loaves with the parchment to the hot stone or baking sheet. Bake for 20 minutes, then reduce the temperature to 400°F (200°C) and bake for an additional 15-20 minutes. The bread is ready when the crust is deep golden brown and it sounds hollow when tapped on the bottom.
6. Cool and Serve:
Remove the loaves from the oven, and cool them on a wire rack. Let the bread cool completely before slicing to enjoy that perfect crumb and crust.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing your dough. This helps the yeast activate properly and gives you the best rise.
Can I Make the Dough Ahead of Time?
Absolutely. After the first rise, you can shape the loaves, cover them tightly, and refrigerate overnight. Let them come to room temperature and rise again before baking for fresher bread with a slower fermentation flavor.
How Should I Store Leftover Bread?
Keep leftover bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to two days. For longer storage, slice and freeze it in an airtight bag, then toast or warm slices as needed.
What’s the Best Way to Score the Loaf?
Use a very sharp knife or a bread lame to make quick, confident diagonal slashes about 1/4 inch deep. Wiping the blade with a little water can help you create smooth cuts without pulling or tearing the dough.
