Ingredients
For the Dough
- 500g bread flour
- 150g sourdough discard (unfed, room temperature)
- 250ml warm water
- 2¼ teaspoons (7g) instant yeast
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil or melted unsalted butter
- 10g fine sea salt
For Brushing
- 1 tablespoon melted butter (for a softer crust)
Optional Toppings
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Dried herbs
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Kitchen scale
- Baking sheet
- Parchment paper
- Sharp knife or bread lame
- Pastry brush
- Clean kitchen towel
- Cooling rack
Instructions
Step 1: Mix the Dough
In a large bowl, combine the warm water, sourdough discard, sugar, yeast, and olive oil.
Stir until well combined.
Add the bread flour and mix until a shaggy dough forms.
Add the salt and continue mixing until incorporated.
Step 2: Knead
Knead the dough by hand for 10–12 minutes, or in a stand mixer for 8–10 minutes, until smooth and elastic.
The dough should be soft and slightly tacky.
Step 3: First Rise
Place the dough into a lightly greased bowl.
Cover and let rise in a warm place for 1½–2 hours, or until doubled in size.
Step 4: Shape the Loaf
Turn the dough onto a lightly floured surface.
Shape into one large loaf or divide into two equal portions and shape into long French bread loaves.
Place on a parchment-lined baking sheet.
Step 5: Second Rise
Cover loosely and allow the loaves to rise for 45–60 minutes, until puffy.
Meanwhile, preheat the oven to 375°F (190°C).
Step 6: Score the Dough
Using a sharp knife or bread lame, make 3–4 diagonal slashes across the top of each loaf.
This allows the bread to expand evenly while baking.
Step 7: Bake
Bake for 25–30 minutes, or until the loaves are golden brown and the internal temperature reaches 190–200°F (88–93°C).
For an extra-soft crust, brush the hot loaves immediately with melted butter after removing them from the oven.
Step 8: Cool
Transfer the bread to a wire rack and cool for at least 30 minutes before slicing.
Serving Suggestions
Enjoy this soft French bread with:
- Butter and jam
- Garlic butter
- Soups and stews
- Pasta dishes
- Sandwiches
- Bruschetta
- Olive oil and balsamic vinegar
- Cheese boards
- French toast
- Grilled sandwiches
Tips for the Best Sourdough Discard Soft French Bread
- Use room-temperature sourdough discard for easy mixing.
- Bread flour creates the best chewy yet soft texture.
- Avoid adding too much flour during kneading to keep the loaf tender.
- Score the dough just before baking for a beautiful rise.
- Brushing with melted butter after baking keeps the crust soft.
- Let the bread cool before slicing to preserve its texture.
Recipe Variations
Whole Wheat French Bread
Replace up to half of the bread flour with whole wheat flour for a heartier loaf.
Garlic Herb French Bread
Mix garlic powder, Italian seasoning, and parsley into the dough for extra flavor.
Parmesan French Bread
Sprinkle grated Parmesan cheese over the loaf before baking.
Cheddar French Bread
Fold shredded cheddar cheese into the dough before the first rise.
Rosemary French Bread
Add chopped fresh rosemary for an aromatic twist.
Mini French Loaves
Divide the dough into four smaller loaves for individual servings or sandwiches.
Storage
Store the cooled bread in a bread bag or airtight container at room temperature for up to 3 days.
For longer storage, freeze the loaf for up to 3 months. Wrap tightly in plastic wrap and foil before freezing. Thaw at room temperature and warm in a 325°F (163°C) oven for 8–10 minutes before serving.
Avoid refrigerating the bread, as it can dry out more quickly. For the best flavor and texture, enjoy it fresh within the first two days.
