Sourdough French Bread
A soft and delicious sourdough French bread made with sourdough starter discard and baked the same day.
Jump to RecipeThere is so much fuss around using an active sourdough starter for your bread, but really, the best loaves I make are with lazy starter that is past peak activity.
Maybe it’s just me, but I’m not one to wait around for two days to enjoy bread – I want to mix it in the morning to enjoy it with dinner.
Using Discard vs Active Starter
If you think about it, active starter is bubbly because it is healthy and fed. Using active starter is feeding something with an already full belly. This is fine, but it also means that much of your rise time will be waiting for the yeast in the starter to get hungry again. By using a starter that is past peak, the rise in your bread will happen much faster because it is hungry. I use my starter every day or two so it never gets too hungry between use and feedings – I would caution though, if your starter hasn’t been fed in days maybe feed it the day before and leave it out (if you refrigerate it) so it can rise and fall overnight.
Making Sourdough French Bread
In a large bowl or the bowl of a stand mixer combine starter discard, salt, and water. Stir to combine.
Add 6 ½ c flour and mix to incorporate. Dough should look quite dry and stiff.
Continue mixing/kneading for 5-7 minutes.
Cover with a damp towel and place in a warm spot to rise for 5-6 hours until doubled in size.
Form into loaves, score, and cover with a damp towel in a warm spot to rise for an additional 1½-2 hours.
Bake in a 350℉ oven for 25-30 minutes until it reaches an internal temperature of 180℉.
Allow at least 30 minutes for loaves to cool before slicing.
If you want a traditional glossy crust, mix 1 tsp water and 1 egg white and brush it over the bread immediately before baking.
For a softer crust, cover with a damp towel after removing from the oven.
Recipes to Pair with Sourdough French Bread
Sourdough French Bread
Equipment
- 1 Large mixing bowl
- 1 Stand mixer (this is optional, but makes it much easier)
- measuring cups
- measuring spoons
- Sharp knife
- Sheet pan
- parchment paper
Ingredients
- 1 c sourdough starter discard
- 2 tsp sea salt
- 2 c warm water
- 7 c all purpose flour (You may not use all of it)
- 1 egg white (optional)
- 1 tsp water (optional)
Instructions
- In a large bowl or the bowl of a stand mixer combine starter discard, salt, and water. Stir to combine.
- Add 6 ½ c flour and mix to incorporate. Dough should look quite dry and stiff.
- Continue mixing/kneading for 5-7 minutes.
- Cover with a damp towel and place in a warm spot to rise for 5-6 hours until doubled in size.
- Form into loaves, score, and cover with a damp towel in a warm spot to rise for an additional 1½-2 hours. *See note for optional egg wash
- Bake in a 350℉ oven for 25-30 minutes until it reaches an internal temperature of 180℉.
- Allow at least 30 minutes for loaves to cool before slicing.
Notes
Some of the links in the above article are affiliate links. This means that, at no additional cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
This sourdough French bread is great with these soups!
