Quick Sourdough Discard French Bread is a simple and tasty way to use up that extra sourdough starter you might have sitting in the fridge. This bread has a lovely crusty outside with a soft, chewy inside that’s just like the classic French loaves but comes together much faster. It’s a perfect mix of crust, crumb, and a hint of tang from the sourdough discard that makes it really special.
I love making this bread when I want fresh homemade bread but don’t have days to wait for a long fermentation. Using sourdough discard means no waste and a little boost of flavor that plain breads just don’t have. Plus, it’s pretty forgiving if you’re newer to bread baking or short on time.
My favorite way to enjoy this bread is fresh out of the oven with a good slather of butter or as a base for a quick sandwich. It’s also wonderful toasted with jam for breakfast or alongside soup for dinner. Making bread at home feels so rewarding, and this recipe makes it easy to enjoy that fresh-baked goodness anytime.
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Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient that adds flavor and a bit of tang to the bread. If you don’t have discard, you can use a mixture of 1 tsp vinegar plus 1 cup water as a starter substitute, but the flavor won’t be the same.
Flour: All-purpose flour works well, but bread flour will give you a chewier texture and better rise due to higher protein content. Whole wheat flour can be mixed in for more nutrition, but use up to 25% of the flour to avoid a dense loaf.
Instant Yeast: Helps speed up the rise since sourdough discard isn’t very active. If you prefer, you can skip this and allow a longer rise time, but the baking time and texture may differ slightly.
Olive Oil: Optional but adds softness to the crust. You can use any neutral oil or leave it out for a more traditional crusty bread.
How Do I Get a Crunchy Crust with Quick Sourdough Bread?
Steaming your oven is key to a crisp, golden crust. Here’s how to do it:
- Preheat your oven fully to 425°F (220°C).
- Place a shallow pan (metal or glass) on the bottom rack before preheating.
- Right before baking, pour about 1 cup of hot water into the pan to create steam.
- Quickly place your bread inside and close the oven door to trap the steam.
- The steam keeps the crust moist at first, allowing the bread to expand, then dries out to form a crispy crust as it bakes.
Also, scoring the dough with diagonal slashes helps control expansion and adds a nice look. Try to use a very sharp knife or bread lame for clean cuts.
Equipment You’ll Need
- Large mixing bowl – roomy enough for mixing and letting the dough rise comfortably.
- Dough scraper – helps handle sticky dough and clean your work surface easily.
- Sharp knife or bread lame – perfect for making clean slashes on your loaf before baking.
- Baking sheet or tray – a flat surface that gives your bread even baking and shape.
- Oven-safe shallow pan – to hold water for steam, which creates a crispy crust.
- Wire cooling rack – lets your bread cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add 1 tablespoon dried herbs like rosemary or thyme to the dough for a fragrant twist.
- Mix in 1/4 cup grated Parmesan or cheddar cheese for a cheesy crust.
- Try folding in chopped olives or sun-dried tomatoes for a Mediterranean flavor.
- For a whole grain version, swap 1/3 of the all-purpose flour with whole wheat flour.
Quick Sourdough Discard French Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour (plus extra for kneading)
- 1 cup warm water (about 100°F/38°C)
- 1 cup active sourdough starter discard (unfed, at room temperature)
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil (optional, for softer crust)
- 1 tsp instant yeast
Time Needed:
This bread takes about 15 minutes to prepare, 1 to 1.5 hours for the first rise, another 30-45 minutes for the second rise, and about 25-30 minutes to bake. In total, plan for around 2.5 to 3 hours from start to finish.
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the warm water, sourdough discard, and sugar. Stir gently to mix. Sprinkle the instant yeast over the mixture and let it sit for 5 minutes until it becomes bubbly and active.
2. Add Dry Ingredients and Knead:
Add the flour and salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic. If the dough is sticky, sprinkle a little extra flour as needed.
3. First Rise:
Lightly oil a clean bowl and place the dough inside, turning once to coat with oil. Cover the bowl with a damp towel or plastic wrap. Let the dough rise in a warm place for 1 to 1.5 hours until it roughly doubles in size.
4. Shape Loaves and Second Rise:
Punch down the dough gently and turn it onto a floured surface. Divide it in half. Shape each half into a loaf by rolling it into a cylinder and tucking the edges underneath. Place the loaves on a parchment-lined baking sheet. Cover with a clean towel and let rise again for 30 to 45 minutes until puffy.
5. Prepare to Bake:
Preheat your oven to 425°F (220°C). Place a shallow pan filled with water on the bottom rack to create steam inside the oven for a crisp crust. Just before baking, make 3-4 diagonal slashes on top of each loaf using a sharp knife or bread lame.
6. Bake and Cool:
Bake the loaves for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom. Remove from the oven, then let the bread cool completely on a wire rack before slicing.
Enjoy your delicious quick sourdough discard French bread fresh with butter, cheese, or your favorite sandwich fillings!
Can I Use Frozen Sourdough Discard?
Yes! Just thaw it overnight in the fridge or at room temperature before using. Make sure it’s fully thawed and stirred well for best results.
Can I Make the Dough Ahead of Time?
Absolutely! After mixing and kneading, you can refrigerate the dough overnight for a slower fermentation. Just bring it back to room temperature and allow the second rise before baking.
How Should I Store Leftover Bread?
Store leftover bread in a paper bag or bread box to keep the crust crisp. For longer storage, slice and freeze the bread in an airtight bag, then toast slices directly from frozen.
What Can I Substitute for Instant Yeast?
You can use active dry yeast, but dissolve it in warm water first and let it proof for 5-10 minutes before adding. If you skip the yeast, be prepared for a longer rise time and a less airy loaf.
