Sourdough French Bread
Soft and delicious sourdough french bread made with discard and baked the same day.
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
*If you want a glossy crust, mix 1 tsp cold water and 1 egg white and brush it over the top of the bread immediately before baking.
For a softer crust, cover with a damp towel after removing from the oven.