Quick Sourdough Discard French Bread is a fantastic way to use up sourdough starter discard while making a crusty, chewy loaf that feels fancy but is super easy to whip up. The bread has that classic French bread texture on the outside with a soft, airy crumb inside, and it’s perfect for sandwiches or just dipping into butter or olive oil.
I love this recipe because it doesn’t require a long rise or complicated steps—just a bit of mixing, shaping, and baking, and you end up with fresh, homemade bread faster than you’d expect. It’s a great way to reduce waste from your sourdough routine, which makes me feel good about baking and delivering delicious results at the same time.
One of my favorite things to do with this bread is to slice it up warm and toast it with garlic butter or use it for a quick bruschetta. It’s also perfect for family dinners or casual get-togethers because it feels special but doesn’t involve a lot of fuss. I always keep a loaf ready when friends come over because it’s such a simple crowd-pleaser.
Key Ingredients & Substitutions
Sourdough starter discard: This adds flavor without needing a long ferment. If you don’t have discard, you can just use extra water, but the taste will be milder.
All-purpose flour: Works great for this bread. You can swap up to half the flour with bread flour for a chewier texture.
Active dry yeast: Using both discard and yeast gives a quick rise. Instant yeast works too, just reduce the water slightly.
Olive oil: Optional but nice for a softer crust and slight richness. You can skip it if you prefer a very crusty, classic French bread.
How Can I Shape the Loaf for a Perfect French Bread Look?
Shaping is key to get that classic long loaf with good structure:
- Flatten the dough into a rectangle with your hands on a floured surface.
- Fold the dough in thirds like a letter to create layers.
- Pick up the dough and gently roll it using your palms to stretch into a long oval.
- Tuck the ends under for a neat shape and place seam-side down on the baking sheet.
This gentle handling traps air inside and helps your bread rise tall with a nice crust.
Equipment You’ll Need
- Large mixing bowl – big enough for the dough to rise comfortably without spilling.
- Dough scraper – helps you lift and shape sticky dough easily.
- Baking sheet lined with parchment paper – prevents sticking and promotes even baking.
- Sharp knife or bread lame – perfect for scoring the dough to control how it expands in the oven.
- Wire cooling rack – lets the bread cool evenly without getting soggy on the bottom.
- Optional: Stand mixer with dough hook – makes kneading quicker and less messy.
Flavor Variations & Add-Ins
- Add 1-2 teaspoons dried herbs like rosemary or thyme into the dough for a fresh, herby twist.
- Stir in 1/4 cup grated Parmesan cheese to the dough for a cheesy crust and savory flavor.
- Mix in finely chopped olives or sun-dried tomatoes for a Mediterranean feel.
- For a sweeter touch, add a tablespoon of honey and swap olive oil for melted butter before baking.
Quick Sourdough Discard French Bread
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed or discard starter)
- 1 1/2 cups (360ml) warm water (about 75°F/24°C)
- 3 1/2 cups (440g) all-purpose flour
- 1 tbsp sugar
- 2 tsp salt
- 1 tbsp active dry yeast
- 2 tbsp olive oil (optional, for softer crust)
- Additional flour for dusting
How Much Time Will You Need?
This bread takes about 15 minutes to prepare and knead, then about 1 to 1 1/2 hours for the first rise. After shaping, it needs another 30-45 minutes to rise again, and then 20-25 minutes in the oven to bake. All in all, plan for about 2 1/2 to 3 hours from start to finish for fresh, crusty homemade bread!
Step-by-Step Instructions:
1. Mix and Activate Yeast:
In a large bowl, stir together warm water and sourdough discard until smooth. Add the sugar and yeast, stir gently, and let it sit for 5-10 minutes until foamy. This shows the yeast is ready to go.
2. Make the Dough:
Add the flour, salt, and olive oil (if using) to the bowl. Mix everything until you get a rough, shaggy dough.
3. Knead the Dough:
Turn the dough onto a lightly floured surface. Knead it by hand for 8-10 minutes until it feels smooth and elastic. Or, use a stand mixer with a dough hook for 5-6 minutes on medium speed.
4. First Rise:
Place your dough in a lightly oiled bowl. Cover it with a clean towel or plastic wrap, and leave it somewhere warm for 1 to 1 1/2 hours until it doubles in size.
5. Shape the Loaves:
After rising, punch the dough down gently. Divide it into two equal pieces. Shape each piece into a classic French loaf by flattening, folding, and rolling it into a long oval shape. Place the shaped loaves onto a parchment-lined baking sheet and dust lightly with flour.
6. Second Rise:
Cover the loaves loosely with a kitchen towel and let them rise again for 30 to 45 minutes, until puffy.
7. Prepare to Bake:
Preheat your oven to 450°F (230°C). If you have a baking stone, place it inside to heat up. Before baking, use a sharp knife or bread lame to make several diagonal slashes on top of each loaf. These cuts help the bread expand while baking.
8. Bake the Bread:
Place the baking sheet or transfer loaves to the hot baking stone. For a crispy crust, create steam in the oven by placing a shallow pan of water on the oven’s bottom rack or spritzing water inside. Bake for 20-25 minutes, until the crust is a beautiful golden brown and the bread sounds hollow when tapped.
9. Cool and Serve:
Remove the loaves and cool them on a wire rack. Wait until cooled to slice and enjoy fresh, crunchy bread perfect for sandwiches or dipping!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw your frozen discard fully in the fridge overnight and bring it to room temperature before mixing. This helps activate the yeast properly and ensures even fermentation.
Can I Make the Dough Ahead of Time?
Absolutely! After the first rise, you can punch down the dough, cover it tightly, and refrigerate it overnight. Let it come to room temperature and rise again before shaping and baking the next day.
How Should I Store Leftover Bread?
Store your bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to 2 days to maintain crustiness. For longer storage, slice and freeze it in an airtight bag, then toast or warm slices as needed.
What’s the Best Way to Get a Crispy Crust?
Creating steam in the oven during baking is key—place a pan of hot water on the bottom rack or spritz the oven walls with water just after putting the bread in. Also, baking on a preheated baking stone helps achieve that lovely, crispy crust.
