Description
A delightful and easy recipe for sourdough discard French bread, perfect for using leftover sourdough starter and creating a delicious homemade loaf.
Ingredients
Scale
- 200g sourdough discard
- 430g warm water (around 95-105°F)
- 10g instant yeast
- 40g honey
- 70g coconut oil (melted and cooled)
- 860g bread flour
- 20g salt
- melted butter (for brushing, optional)
Instructions
- Prepare the sourdough mixture by combining the sourdough discard and warm water in a stand mixer bowl.
- Add instant yeast and honey, then let sit until foamy.
- Add coconut oil, salt, and bread flour to the mixture.
- Knead the dough using a stand mixer or by hand until smooth and elastic.
- Transfer the dough to a container and allow it to rise until doubled in size.
- Shape the risen dough into two equal portions and roll each into a log.
- Cover the loaves and let them rise again until puffy.
- Preheat the oven to 375°F.
- Score the tops of the loaves and bake for 30-35 minutes until golden brown.
- Brush with melted butter after baking and allow to cool slightly before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Sourdough Discard French Bread