Description
A beginner-friendly recipe for delicious French bread using sourdough discard. This recipe is perfect for those new to sourdough baking.
Ingredients
- 200 grams sourdough discard (hydrated at 100%)
- 430 grams warm water
- 40 grams honey
- 10 grams instant yeast
- 70 grams coconut oil
- 20 grams salt
- 860 grams bread flour
Instructions
- Combine sourdough discard and warm water in a stand mixer bowl. Add instant yeast and honey. Let sit until foamy.
- Add oil, salt, and bread flour. Knead with dough hook for 8 minutes until smooth and elastic.
- Transfer dough to a container and let rise for about 1 hour, or until doubled or tripled in size.
- Turn dough onto a work surface, divide into two equal portions. Shape each into a rectangle, then roll up and pinch seams and ends closed.
- Place shaped loaves on a parchment-lined baking sheet. Cover with a towel and let rise for 1-2 hours, until doubled in size. Preheat oven to 375°F.
- Score the loaves with a bread lame or sharp knife.
- Bake for 30-35 minutes until golden brown. Brush with melted butter. Cool slightly before slicing and serving.
Notes
- Ensure warm water is used if sourdough discard is cold to avoid killing the yeast.
- Adjust flour quantity if dough is too sticky.
- The rising time depends on the dough’s temperature; a warm environment can speed it up.
- Melted butter can be brushed on warm loaves for extra flavor and shine.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French