I’m in love with this bread. Sourdough Discard Soft French Bread is soft, fluffy, and tender. The recipe makes two large loaves and is a likely new family favorite. Using sourdough discard adds flavor and moisture, making this bread especially delicious.
Why You’ll Love Sourdough Discard Soft French Bread
This bread is soft rather than crusty like a traditional sourdough baguette. It’s American-style French bread—pillowy and tender—perfect for tearing apart warm or slicing for sandwiches. It’s easy to make and uses up excess sourdough discard while staying quick thanks to added instant yeast.
Important Ingredients in Discard French Bread
- Sourdough Discard: Use 100% hydration discard. You can use fresh active starter or older discard from the fridge if you prefer a tangier flavor. If using cold discard, mix it with warm water to bring the dough temperature up.
- Instant Yeast: This recipe uses instant yeast for leavening while the discard adds flavor and moisture.
- Water: Warm water helps activate the yeast and warm the cold discard so the dough rises consistently.
- Honey: Adds subtle flavor without making the bread noticeably sweet.
- Coconut Oil: Creates a very soft crumb. The coconut flavor is not prominent; substitute a neutral oil if preferred.
- Salt: Enhances flavor and balances fermentation.
- Bread Flour: Best for a lightly chewy, soft French loaf. All-purpose can be used with adjustments (see substitutions).
How to Make Sourdough Discard Soft French Bread
Knead Together the Dough
In a stand mixer bowl, combine the sourdough discard and warm water. If the discard is cold, make the water warmer to bring the dough temperature up. Stir the discard and water so the temperature is even before adding yeast. Add the instant yeast and honey, then let the mixture sit until slightly foamy and yeasty—this indicates active yeast. Add the oil, salt and bread flour, then knead with a dough hook about 8 minutes. The dough should be smooth, elastic and slightly tacky but not overly sticky. Add flour a tablespoon at a time only if needed.
If you don’t have a stand mixer, knead by hand 10–12 minutes until smooth and elastic.
Let Dough Rise and Shape into Loaves
Place the dough in a container and let it rise 1–2 hours until doubled or tripled in size. Rise time depends on dough temperature; placing the dough in a warm spot speeds this up. Turn the dough onto a floured surface, divide into two pieces, and press each into a long rectangle (shorter than your baking sheet). Roll each piece into a loaf, pinching seams closed. Place each loaf on half of a parchment-lined baking sheet seam-side down.
Proof and Bake Soft Discard French Bread
Cover the shaped loaves with a towel and proof until doubled, light and puffy—about an hour or a bit more depending on temperature. Preheat the oven to 375°F. Score the loaves with a lame or sharp knife, making several slashes across or one lengthwise. Bake 30–35 minutes until golden brown. Brush the tops with melted butter and let cool before slicing.
Amy’s Recipe Tip
If you use cold discard, mix it with warm water first to avoid slowing the rise. Dough made with discard and instant yeast should rise nearly as fast as dough made only with commercial yeast once warmed.
Substitutions
- Bread Flour: Substitute all-purpose flour plus 20 grams vital wheat gluten for improved chew. You can use all-purpose alone, but the crumb may be less elastic and the rise slightly lower.
- Coconut Oil: Any neutral oil works if you prefer not to use coconut oil.
- Sourdough Discard: You can use active ripe starter in place of discard. For a fully sourdough-leavened version, refer to a 100% sourdough French bread recipe.
How to Store Leftovers
Sliced or whole, the bread freezes well for a couple of months. Thaw and use for sandwiches, French toast, garlic bread, or toasting.
If you liked this, you’ll also like…
- The Best Sourdough Discard Sandwich Bread
- Sourdough French Bread
- Soft Sourdough Sandwich Bread
- Soft White Rolls with Sourdough Discard
- Sourdough Discard Breadsticks
Frequently Asked Questions
Yes. Knead by hand for about 10–12 minutes until the dough is smooth, strong and cohesive.
This recipe yields a soft crust that softens further as it cools. To encourage a crispier crust, place a pan of hot water or ice cubes on the bottom rack while baking to generate steam.
Sourdough Discard Soft French Bread
Equipment
- Stand mixer or large bowl for hand kneading
- Baking sheet
- Parchment paper
Ingredients
- 200 grams sourdough discard (100% hydration, about 3/4 cup)
- 430 grams warm water (about 1 3/4 cups)
- 40 grams honey (about 2 Tablespoons)
- 10 grams instant yeast (about 1 Tablespoon)
- 70 grams coconut oil or neutral-flavored oil (about 1/3 cup)
- 20 grams salt (about 1 Tablespoon)
- 860 grams bread flour (about 6 cups)
Instructions
- In a mixer bowl, combine sourdough discard and warm water. If discard is cold, ensure the water is very warm. Mix to even the temperature before adding yeast.
- Add instant yeast and honey. Let sit until slightly foamy and yeasty, indicating active yeast.
- Add oil, salt and bread flour. Knead with a dough hook about 8 minutes until smooth and elastic. By hand, knead 10–12 minutes.
- Transfer dough to a container and let rise 1–2 hours until doubled or tripled in size, depending on temperature.
- Turn dough onto the counter, divide into two pieces, shape each into a long loaf, seal seams and place on a parchment-lined baking sheet.
- Cover and proof until doubled, light and puffy, about an hour or more.
- Preheat oven to 375°F. Score loaves with a sharp knife or lame.
- Bake 30–35 minutes until golden brown. Brush with melted butter and cool before slicing.
Notes
Sourdough Discard: 100% hydration discard works best. You can use active starter or older refrigerated discard for different flavor. If using cold discard, mix with warm water first.
Coconut Oil: Gives a tender crumb; substitute neutral oil if preferred.
Bread Flour: If unavailable, add 20 grams vital wheat gluten to all-purpose flour for better structure.
Nutrition
Approximate per slice: Calories: 126 kcal; Carbs: 22 g; Protein: 4 g; Fat: 3 g; Sodium: 244 mg.