Quick Sourdough Discard French Bread is a simple and satisfying way to turn your sourdough discard into a crusty, golden loaf that’s perfect for sandwiches, toast, or just nibbling on its own. It has that classic French bread chew and crackly crust, all made without waiting for days to develop the dough. The best part? It uses sourdough discard, so nothing goes to waste.
I love making this bread when I want fresh homemade bread fast but don’t want to deal with a long rise time. It’s forgiving and perfect for beginners or anyone who loves sourdough flavor but is short on time. I usually whip up a batch in the morning and have warm bread fresh for dinner—there’s a little bit of magic in turning discard into something so tasty.
One of my favorite ways to enjoy this bread is lightly toasted with butter and jam or alongside a big bowl of soup. It also makes a great base for bruschetta or sandwiches when you want to impress without the fuss. If you’re like me, you’ll find yourself wanting to keep a stash of sourdough discard just so you can bake this quick bread anytime!
Key Ingredients & Substitutions
Sourdough Discard: This is your secret ingredient! It adds a mild tang and depth without the long wait. If you don’t have discard, you can skip it and use a bit more yeast, but the flavor will be less complex.
All-Purpose Flour: Easy to find and works well here. For a chewier texture, try bread flour. Whole wheat can add nuttiness but might make the bread denser.
Instant Yeast: It speeds up rising. If you don’t have instant yeast, active dry yeast works too—just dissolve it in warm water first and expect a slightly longer rise.
Olive Oil: Optional but recommended if you want a softer crust and a touch of richness. Skip it if you prefer a more traditional, crustier French bread.
How Do You Get That Crusty French Bread Crust?
Creating a crackly crust is all about steam and temperature. Here’s how to nail it:
- Preheat your oven with a baking stone or heavy sheet to get a hot surface.
- Place a small pan on a lower rack and pour hot water into it right after putting the bread in to create steam.
- The steam keeps the dough surface moist at first, allowing it to expand fully and creating a thin, crisp crust.
- Bake at a high temp (around 450°F/230°C) to brown the crust quickly.
- Let the bread cool completely on a wire rack to let the crust crisp up and the crumb set.
Tip: Use a sharp blade to score the dough just before baking. This helps the bread expand without cracking unpredictably and gives it that classic French look.
Equipment You’ll Need
- Large mixing bowl – spacious enough to mix and rise your dough comfortably.
- Wooden spoon or dough scraper – handy for mixing sticky dough and scraping the sides.
- Stand mixer with dough hook (optional) – great if you want to knead without tiring your hands.
- Baking stone or inverted baking sheet – helps create a crisp, even crust by providing steady heat.
- Sharp knife or bread lame – for making clean slashes on the dough surface before baking.
- Small oven-safe pan – to hold water for steam that crisps the bread crust.
- Wire cooling rack – lets your bread cool evenly and the crust stay crunchy.
Flavor Variations & Add-Ins
- Mix in 1/4 cup chopped herbs like rosemary or thyme for an herby twist that pairs well with soups.
- Add 1/4 cup grated Parmesan or cheddar cheese inside the dough for a cheesy flavor boost.
- Swap instant yeast for 1/3 cup active sourdough starter instead for a longer ferment and stronger tang.
- Fold in 1/4 cup toasted nuts or seeds like sunflower or sesame to add crunch and nutty notes.
Quick Sourdough Discard French Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed)
- 2 1/2 cups all-purpose flour
- 1 cup lukewarm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 teaspoons instant yeast
- 1 tablespoon olive oil (optional, for softer crust)
- Additional flour for dusting
How Much Time Will You Need?
This quick sourdough bread recipe takes about 10 minutes to prepare and knead, around 1 to 1.5 hours for the dough to rise, and about 20-25 minutes to bake. Plus, allow 30 minutes for the bread to cool before slicing. Total time is roughly 2 hours, making it perfect for a fresh homemade loaf without the long fermentation usually needed for sourdough.
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the sourdough discard, lukewarm water, and sugar. Stir until the sugar dissolves. Add the flour, salt, and instant yeast, mixing until a rough, shaggy dough forms. If you want a softer crust, stir in the olive oil now.
2. Knead the Dough:
Turn the dough onto a floured surface and knead it for about 5-7 minutes until smooth and elastic. If you prefer, use a stand mixer with a dough hook for about 5 minutes instead.
3. First Rise:
Lightly oil a large bowl and place the dough inside. Cover it with a damp cloth or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours until it roughly doubles in size.
4. Shape and Prepare for Baking:
Preheat your oven to 450°F (230°C). Put a baking stone or an inverted baking sheet inside to heat up. Also, place a small pan on the lower rack to hold water for creating steam. Once risen, gently deflate the dough and shape it into one or two oblong loaves, reminiscent of classic French bread. Place the shaped dough on a piece of parchment paper lightly dusted with flour.
5. Score and Bake:
Use a sharp knife or bread lame to make 3–4 diagonal slashes across the top of each loaf to help the bread expand while baking. Transfer the parchment with the loaves onto the hot baking stone or sheet. Quickly pour a cup of hot water into the pan on the oven’s lower rack to create steam, then close the oven door immediately.
6. Bake and Cool:
Bake for 20-25 minutes, or until the bread turns a deep golden brown with a crackly crust. To ensure doneness, check that the internal temperature is 200°F (93°C). Remove from the oven and let cool completely on a wire rack for at least 30 minutes before slicing to allow the crumb to set.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly and ensures even mixing.
Can I Make the Dough the Night Before?
Absolutely! After kneading, cover the dough tightly and refrigerate overnight. The cold proofing will slow fermentation, and you can bake it fresh the next day. Just bring the dough to room temperature before shaping and baking.
How Should I Store Leftover Bread?
Keep your leftover bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days to preserve the crisp crust. For longer storage, slice and freeze it in an airtight bag; toast slices directly from frozen for a quick snack.
What If I Don’t Have a Baking Stone?
No worries! Use an inverted baking sheet preheated in the oven to mimic the stone’s heat retention. This will help create a nice crust and even baking surface.
