Description
Crusty sourdough discard French bread with a soft center. This easy homemade loaf is ready in about 90 minutes total.
Ingredients
- 1 cup sourdough discard at room temperature
- 1 and three quarters cups warm water about 100 degrees Fahrenheit
- 1 tablespoon honey
- 2 and one quarter teaspoons instant yeast
- 2 tablespoons olive oil
- 5 and one half to 6 cups bread flour
- 2 teaspoons kosher salt
- 1 tablespoon unsalted butter melted (for finishing)
Instructions
- In a stand mixer bowl or large mixing bowl, combine sourdough discard and warm water. Stir until mostly smooth.
- Add honey and instant yeast. Let sit for 5 minutes until slightly foamy.
- Add olive oil, 5 and one half cups bread flour, and salt. Mix using a dough hook on medium speed for 7 to 8 minutes until the dough is smooth and elastic. Add up to one half cup additional flour, one tablespoon at a time, if the dough is very sticky, until tacky but manageable.
- Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for about 60 minutes or until doubled in size.
- Turn the dough out onto a lightly floured surface and divide into two equal portions. Gently press each portion into a rectangle about 8 inches wide.
- Roll up each rectangle tightly from the long side, pinching the seam closed and tucking the ends under to form two loaves.
- Place the shaped loaves seam side down on a parchment lined baking sheet. Cover loosely with a clean towel and let rise for 30 to 45 minutes until puffy and nearly doubled.
- Preheat the oven to 375 degrees Fahrenheit. Using a sharp knife, make three shallow diagonal slashes across the top of each loaf about one quarter inch deep.
- Bake for 30 to 35 minutes until the loaves are golden brown and sound hollow when tapped. The internal temperature should reach about 200 degrees Fahrenheit.
- Remove from the oven and brush the tops with melted butter. Let cool for at least 20 minutes before slicing.
Notes
- Use warm but not hot water to activate the yeast properly without damaging it.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French