French baguette bread

Preparation Time: 15 minutes

Resting Time: 2 hours (including rising times)

Baking Time: 25-30 minutes

Total Time: 2 hours 45 minutes

Difficulty Level: Medium

Introduction:

If you’re a sourdough baker or enjoy making your own bread, you probably have sourdough starter discard in your kitchen. Why not put that discard to good use with a classic French baguette recipe that’s enhanced with the unique tangy flavor from your sourdough discard? This Homemade French Discard Baguette Bread brings the best of both worlds: the rustic, crispy crust and light, airy crumb of a traditional French baguette with the added depth and complexity of sourdough discard.

This recipe offers an easy way to incorporate sourdough discard without needing a fully active starter. The bread will develop a slight tanginess while keeping the classic texture and flavor of a French baguette. Whether you’re baking for a dinner party, a weekend treat, or just looking to make good use of your starter discard, this recipe is perfect for you.

Ingredients:

• For the Dough:

  • 1 cup sourdough discard (unfed, room temperature)

  • 1 cup warm water (between 100°F and 110°F)

  • 1 1/2 teaspoons active dry yeast (or instant yeast)

  • 3 cups all-purpose flour (bread flour works best, but all-purpose works too)

  • 1 1/2 teaspoons salt

  • 1 tablespoon olive oil (optional, for a softer crumb)

  • 1 tablespoon sugar (optional, to help yeast activate)

• For the Egg Wash (optional):

  • 1 egg, beaten (for a shiny finish)

  • 1 tablespoon water (for mixing with the egg)

• For the Steam (during baking):

  • 1 cup of water (for steaming in the oven)

Equipment Needed:

• Large mixing bowl

• Wooden spoon or dough scraper

• Measuring spoons

• Baking sheet or baking stone

• Parchment paper or silicone baking mat

• Sharp knife or razor blade (for scoring)

• Kitchen towel or plastic wrap

• Oven-safe pan (for steaming)

• Cooling rack

Instructions:

Step 1: Activate the Yeast

In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water, stirring gently. Allow the yeast to activate for about 5 minutes. You should see the mixture become foamy or bubbly, indicating the yeast is active. If the mixture doesn’t foam, your yeast may be expired or inactive, and you’ll need to try a fresh batch.

Step 2: Mix the Dough

In a large bowl, combine the all-purpose flour and salt. Add the sourdough discard to the flour mixture, then pour in the activated yeast mixture. Add olive oil if you prefer a slightly softer crumb (this is optional but can add a little extra richness).

Stir the mixture with a wooden spoon or your hands until it begins to form a rough dough. Once the dough starts coming together, turn it out onto a clean, lightly floured surface and knead it for 8-10 minutes, until it’s smooth and elastic. You should feel some resistance when kneading, but the dough should remain slightly tacky to the touch.

If you have a stand mixer, you can also use it to knead the dough for about 5-7 minutes on medium speed using a dough hook attachment.

Step 3: First Rise

Once the dough has been kneaded, place it in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for 1-1.5 hours, or until it has doubled in size.

Step 4: Shape the Dough

After the dough has risen, gently punch it down to release any air bubbles. Turn the dough out onto a floured surface and divide it into two portions for two baguettes (or leave it as one large loaf for a single baguette).

To shape each baguette, flatten the dough into a rectangle with your hands. Fold the edges of the dough toward the center and then roll the dough out, starting from the middle, into a long loaf (about 14-16 inches long). Pinch the seams closed, then gently roll the dough back and forth to elongate it further, being careful not to overwork the dough.

Transfer the shaped loaves onto a parchment-lined baking sheet or a silicone baking mat. If you have a baguette pan, you can place the loaves there for a more traditional baguette shape.

Step 5: Second Rise

Cover the shaped baguettes loosely with a kitchen towel or plastic wrap and allow them to rise for another 30-45 minutes. The dough should puff up slightly.

While the dough is rising, preheat your oven to 475°F (245°C). Place an oven-safe pan or tray at the bottom of the oven to create steam during baking.

Step 6: Score the Loaves

After the dough has risen, it’s time to score the loaves. Use a sharp knife or a razor blade to make 3-4 diagonal slashes across the top of each baguette. This scoring helps the bread expand during baking and gives it that characteristic baguette look.

Optionally, for a glossy finish, brush the tops of the loaves with a beaten egg mixed with 1 tablespoon of water. This will give your baguettes a shiny, golden crust.

Step 7: Steam and Bake

To create steam, carefully pour 1 cup of hot water into the preheated pan at the bottom of the oven just before placing the baguettes inside. The steam helps to create a crisp, golden crust while keeping the interior soft and airy.

Place the baguettes in the oven and bake for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom. You can rotate the baguettes halfway through the baking time to ensure even browning.

Step 8: Cool the Baguettes

Once baked, remove the baguettes from the oven and let them cool on a wire rack for at least 15-20 minutes before slicing. The crust will continue to firm up as the bread cools.

Tips for Success:

• Sourdough Discard Amount: You can use 1 cup of sourdough discard (unfed and at room temperature) in this recipe, but if you have more, feel free to adjust. Just keep the ratio of liquid to flour in mind.

• Steam is Key: The steam from the pan in the oven is critical to getting a crispy, bakery-style crust. Make sure to add the water just before putting the bread in to bake.

• Baguette Pan: If you don’t have a baguette pan, you can still bake the bread on a regular baking sheet, but a baguette pan will give you that classic shape.

• Shaping: Don’t rush the shaping process—take your time to roll the dough gently to avoid deflating the air bubbles that are important for the light crumb.

• Resting: Let the dough rest during the rising times to develop flavor and texture. It’s a slow process, but it’s worth it!

Nutrition Information (Per Serving):

(Serving size: 1 slice, assuming 16 slices per baguette)

• Calories: 120 kcal

• Total Fat: 1g

• Saturated Fat: 0g

• Cholesterol: 0mg

• Sodium: 180mg

• Total Carbohydrates: 24g

• Dietary Fiber: 1g

• Sugars: 0g

• Protein: 3g

Conclusion:

This Homemade French Discard Baguette Bread combines the delightful, traditional texture of French baguettes with the added depth and flavor of sourdough discard. Whether you’re using up extra starter or just want to try something different, this baguette recipe will impress you with its crispy crust and soft, airy crumb. The sourdough discard brings a subtle tang, creating a more complex flavor profile while maintaining the simplicity of a classic baguette.

Enjoy this bread with your favorite cheeses, soups, or as the base for a delicious sandwich. Whatever you pair it with, this homemade baguette will quickly become a favorite in your baking repertoire. Happy baking!