Description
A fast and flavorful way to use up sourdough discard to create two bakery-quality French bread loaves in under two hours.
Ingredients
Scale
- 1 cup sourdough discard
- 1.5 cups warm water (110°F)
- 2.25 tsp active dry yeast
- 1 tbsp granulated sugar
- 4-5 cups bread flour
- 2 tsp sea salt
- 1 tbsp olive oil
- Cornmeal for dusting
Instructions
- Bloom yeast in warm water and sugar.
- Mix in sourdough discard, salt, and flour until dough forms.
- Knead for 7-10 minutes until smooth.
- Let rise in a warm place for 60 minutes.
- Shape into two long loaves and place on a baking sheet with cornmeal.
- Let rise for 30-45 minutes while preheating oven to 400°F.
- Score loaves and bake for 25-30 minutes with steam.
Notes
Reduces food waste, provides probiotic-flavored depth without the long wait, and creates a superior crust compared to store-bought bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 180 kcal per slice