There’s something about my 100% sourdough French bread that so many of you have come to love, the flavor, the softness, the way it turns an ordinary dinner into something special. But sometimes we don’t have the hours a full sourdough rise needs… and we still have discard sitting in the jar asking to be used. This recipe is my cozy little shortcut version.
We keep that familiar sourdough character by using some discard, then add just a touch of yeast to give the dough a gentle boost so it rises quickly and reliably. The result is a wonderfully multi-purpose loaf that’s incredibly soft and fluffy, perfect for sandwiches, garlic bread, soups, or just tearing warm pieces straight from the pan with butter melting into every bite.
Why I Love This Recipe
- Soft, fluffy texture: Sliceable, tender, and perfect for sandwiches, toast, garlic bread, or just by itself.
- Uses sourdough discard: You get that subtle sourdough flavor and depth without a long fermentation.
- Quick to make: A little instant yeast helps it come together fast, so you get homemade bread with sourdough character in a fraction of the time.
- Beginner-friendly & reliable: Simple ingredients, clear steps, and consistent results—great for new sourdough bakers or anyone with extra discard.
Frequently Asked Questions
What kind of yeast can I use?
Any yeast works for this recipe. I used active dry yeast, but instant yeast can be mixed directly with the dry ingredients (without activation) and will typically rise a bit faster. If using active dry, just hydrate it in the warm liquid first.
Can I use older sourdough discard?
Yes! Older discard will give a slightly stronger tang, while fresher discard tastes more mild. Use whatever fits your flavor preference.
Can I make this dough ahead of time?
Yes. you can refrigerate the dough overnight after the first rise. Just pull from the fridge, shape, proof, and bake the following day.
Can I freeze the baked bread?
Absolutely. Once cooled, slice the loaf and freeze in an airtight bag up to 3 months. It toasts perfectly straight from frozen.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour will work in this recipe. I recommend holding back about 10–15 grams of water at first and only adding it if the dough feels dry, as all-purpose flour absorbs a bit less liquid.
Different ways to use sourdough french bread
Sourdough French bread will serve you well and is versatile in many ways. Here are just a few ways we enjoy it:
- French Bread Pizza – Slice the bread in half, add your favorite toppings, and bake for a quick and delicious pizza alternative.
- Sub Sandwich – Use the sturdy, airy loaf to create the perfect base for a hearty sub sandwich, holding all your favorite fillings.
- Garlic Bread – Slice, spread with garlic butter, and toast for a classic side that pairs well with soups or pasta dishes.
How to make sourdough discard French bread: step-by-step
Baker’s schedule: Mix the dough and let it rise for about 2 hours in a warm spot. Shape the loaf, rise for another 2 hours, then bake.
Ingredients
- 7 grams instant or active dry yeast (2 & 1/4 teaspoons)
- 30 grams sugar
- 285 grams water
- 100 grams of sourdough discard (room temp & no more than a week old)
- 500 grams bread flour
- 10 grams salt
- 28 grams olive oil
- 1 egg and a splash of water (for the egg-wash)
Equipment
- Mixing bowl
- Food scale
- Bench scraper or dough scraper
- Large baking sheet
- Parchment paper
- Rolling pin
Instructions
This recipe can be mixed by hand or using a stand mixer.
- If using active dry yeast: Warm 100 grams of water to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy. Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.
- If using instant yeast: Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the water is still warm (not hot) so the dough rises well.
- Once the yeast is activated whisk the rest of the water, sugar, and sourdough discard until combined.
- Then add the flour, salt, and oil and mix until a shaggy dough is formed (instant yeast can be tossed in at this point).
- Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
- After the dough has rested, knead it into a smooth ball, about 3–6 minutes. You shouldn’t need much extra flour. If using a stand mixer, knead for the same amount of time.
- Once kneaded, place the dough in a buttered or oiled bowl, cover, and let rise until doubled and puffy (about 2 hours).
Shape the sourdough discard French bread
- Once the dough has doubled in size, line a large baking sheet with parchment paper.
- Turn the dough out onto a lightly floured surface and divide it into 2 equal portions (I use a food scale for accuracy). Shape each piece into a round ball and let them rest for 10-15 minutes.
- After the dough has rested take each ball and roll it into an approximately 7×11 inch rectangle. Use flour as needed.
Find my favorite hand roller here!
- Roll each rectangle up from the bottom forming a log shape and tighten the end seams by pinching them together.
- Place each shaped loaf carefully onto the baking sheet seam side down. Space them a few inches apart to ensure enough room for them to rise.
- Cover the pan with a damp tea towel, oiled plastic wrap, or a large proofing bag and let the dough rise until doubled (about 2 hours).
Score and bake the sourdough discard French bread
- Once the dough has finished its second rise, preheat the oven to 400 degrees F.
- Place the dough in the freezer for 10-15 minutes to make scoring easier. While the dough is resting, whisk together 1 egg and a splash of water.
- Remove the dough from the freezer and brush with the egg wash. Score 3 diagonal lines down each loaf using a bread lame or sharp razor.
- Bake the sourdough discard French bread for 25-30 minutes or until it is your desired golden brown. Check the bread at 20 minutes, if the bread is getting too brown cover with foil for the remainder of the time.
*Sourdough discard French bread is fully baked when it reaches an internal temperature of around 190°F to 210°F.
- Upon removing the loaves from the oven brush them with butter for a softer crust. Allow the loaves to cool completely before slicing and enjoying!
Storing Sourdough Discard French Bread
- Any leftover sourdough French bread can be stored in a ziplock bag or bread bag for 3-4 days on the counter.
- How to freeze: sourdough french bread loaves freeze well. Allow the full loaf to cool completely before wrapping it tightly in plastic wrap. Place the wrapped loaf in a large ziplock bag and place in the freezer for up to 3 months!
More sourdough recipes like this
- Easy Sourdough Discard Sandwich Bread (super soft!)
- Sourdough French Bread
- Sourdough Italian Bread
- Sourdough Hamburger Buns
Sourdough Discard French Bread (so soft!)
Easy sourdough discard French bread recipe made with a touch of yeast for a quick rise. Soft, fluffy interior with a light crust, perfect for sandwiches and garlic bread!
Equipment
- Mixing bowl
- Food scale
- Bench/dough scraper
- Large baking sheet
- Parchment paper
- Rolling Pin
Ingredients
- 7 grams (2 & 1/4 teaspoons) instant or active dry yeast
- 30 grams sugar
- 285 grams water
- 100 grams sourdough discard (room temp & no more than a week old)
- 500 grams bread flour
- 10 grams salt
- 28 grams olive oil
- 1 egg & splash of water (for the egg wash )
Instructions
-
This recipe can be mixed by hand or using a stand mixer.
If using active dry yeast: Warm 100 grams of water to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy. Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.
If using instant yeast: Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the water is still warm (not hot) so the dough rises well.
-
Once the yeast is activated whisk the rest of the water, sugar, and sourdough discard until combined.
-
Then add the flour, salt, and oil and mix until a shaggy dough is formed (instant yeast can be tossed in at this point).
-
Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
-
After the dough has rested, knead it into a smooth ball, about 3–6 minutes. You shouldn’t need much extra flour. If using a stand mixer, knead for the same amount of time.
-
Once kneaded, place the dough in a buttered or oiled bowl, cover, and let rise until doubled and puffy (about 2 hours).
Shape the sourdough discard French bread
-
Once the dough has doubled in size, line a large baking sheet with parchment paper.
-
Turn the dough out onto a lightly floured surface and divide it into 2 equal portions (I use a food scale for accuracy). Shape each piece into a round ball and let them rest for 10-15 minutes.
-
After the dough has rested take each ball and roll it into an approximately 7x11 inch rectangle. Use flour as needed.
Find my favorite hand roller here!
-
Roll each rectangle up from the bottom forming a log shape and tighten the end seams by pinching them together.
-
Place each shaped loaf carefully onto the baking sheet seam side down. Space them a few inches apart to ensure enough room for them to rise.
-
Cover the pan with a damp tea towel, oiled plastic wrap, or a large proofing bag and let the dough rise until doubled (about 2 hours).
Score and bake the sourdough discard French bread
-
Once the dough has finished its second rise, preheat the oven to 400 degrees F.
-
Place the dough in the freezer for 10-15 minutes to make scoring easier. While the dough is resting, whisk together 1 egg and a splash of water.
-
Remove the dough from the freezer and brush with the egg wash. Score 3 diagonal lines down each loaf using a bread lame or sharp razor.
-
Bake the sourdough discard French bread for 25-30 minutes or until it is your desired golden brown. Check the bread at 20 minutes, if the bread is getting too brown cover with foil for the remainder of the time.
*Sourdough discard French bread is fully baked when it reaches an internal temperature of around 190°F to 210°F.
-
Upon removing the loaves from the oven brush them with butter for a softer crust. Allow the loaves to cool completely before slicing and enjoying!
Storing Sourdough Discard French Bread
-
Any leftover sourdough French bread can be stored in a ziplock bag or bread bag for 3-4 days on the counter.
-
How to freeze: sourdough french bread loaves freeze well. Allow the full loaf to cool completely before wrapping it tightly in plastic wrap. Place the wrapped loaf in a large ziplock bag and place in the freezer for up to 3 months!
Notes
Baker’s schedule: Mix the dough and let it rise for about 2 hours in a warm spot. Shape the loaf, rise for another 2 hours, then bake.
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