Description
A simple and delicious recipe for making French bread using sourdough discard, perfect for effortless baking.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup sourdough discard
- 1 cup warm water
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Add the sourdough discard and salt to the yeast mixture, stirring to combine.
- Gradually add the flour, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours or until doubled in size.
- Preheat the oven to 450°F (230°C) and place a baking stone or baking sheet inside to heat.
- Punch down the risen dough and shape it into a loaf or baguette.
- Let the shaped dough rise for another 30-45 minutes.
- Score the top of the dough with a sharp knife and place it in the oven.
- Bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom.
Notes
- For a crustier bread, add steam to the oven by placing a pan of water on the bottom rack while baking.
- Store leftover bread in a paper bag to maintain crustiness.
- This recipe can be easily doubled for larger batches.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0.5g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg