Sourdough Discard Soft French Bread

This soft French bread is light, fluffy, and full of flavor. It is a great way to use extra sourdough discard instead of throwing it away. The discard adds moisture and a mild sourdough taste, while yeast helps the bread rise quickly. This recipe makes two large loaves, perfect for sandwiches, toast, or serving with dinner.

Ingredients

• 200 g sourdough discard (about ¾ cup)

• 430 g warm water (about 1¾ cups)

• 2 tablespoons honey

• 1 tablespoon instant yeast

• ⅓ cup coconut oil or any neutral oil

• 1 tablespoon salt

• 6 cups bread flour

Instructions

1. Mix the Base

In a large bowl or mixer bowl, combine the sourdough discard and warm water. Mix until smooth.
Add the yeast and honey, then let it sit for a few minutes until slightly foamy.

2. Make the Dough

Add the oil, salt, and bread flour. Knead the dough using a mixer with a dough hook for about 8 minutes until smooth and elastic.

If mixing by hand, knead for 10–12 minutes until the dough becomes soft and stretchy.

3. First Rise

Place the dough in a bowl and cover it. Let it rise in a warm place for 1–2 hours until it doubles in size.

4. Shape the Loaves

Place the dough on a lightly floured surface and divide it into two equal pieces.

Flatten each piece into a rectangle, then roll it tightly into a loaf shape. Pinch the seams closed and place both loaves on a parchment-lined baking sheet.

5. Second Rise

Cover the loaves with a kitchen towel and let them rise again for about 1 hour until puffy and light.

6. Bake the Bread

Preheat the oven to 375°F (190°C).

Use a sharp knife to make a few shallow cuts across the top of each loaf.

Bake for 30–35 minutes until the bread turns golden brown.

7. Finish

Brush the tops with melted butter after baking. Let the bread cool before slicing.

Storage

• Store at room temperature for 2–3 days in a sealed bag.

• You can also freeze the loaves or slices for up to 2 months.