1. 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.

2. Once the yeast is activated whisk the rest of the water, sugar, and sourdough discard until combined.
3. Then add the flour, salt, and oil and mix until a shaggy dough is formed (instant yeast can be tossed in at this point).
4. Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.

Knead the dough

1. 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.
2. 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

1. Once the dough has doubled in size, line a large baking sheet with parchment paper.
2. 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.

3. 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!

4. Roll each rectangle up from the bottom forming a log shape and tighten the end seams by pinching them together.
5. 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.
6. 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

1. Once the dough has finished its second rise, preheat the oven to 400 degrees F.
2. 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.
3. 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.

4. 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.

5. 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

1. Any leftover sourdough French bread can be stored in a ziplock bag or bread bag for 3-4 days on the counter.
2. 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!