×1
Quick sourdough-style French loaves made with sourdough discard and a bit of instant yeast. Yield is two loaves with a soft, airy crumb and a mild tang.
15 min
Prep Time
25 min
Cook Time
2 hours
Total Time
2
Servings
For a softer crust brush warm loaves with butter. For a crispier crust add steam to the oven (eg. ice cubes in a pan).
Add the warm water, sourdough discard, olive oil, and sugar to the bowl of a stand mixer fitted with a dough hook and mix until you have a milky liquid.
Add the flour, instant yeast, and salt to the wet ingredients and mix on low speed for 2 to 3 minutes until combined.
Increase speed to medium-low and knead for 10 to 15 minutes until the dough pulls from the sides of the bowl and is smooth and tacky but not sticky.
Remove the dough and divide into two even pieces, roughly 750 grams each. Place each piece in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1.5 hours.
Once doubled, punch down the dough to remove air bubbles and place on a work surface.
Stretch or roll one dough ball into a rectangle about 13 inch by 9 inch, then roll starting with the long side to form a log. Tuck ends under and pinch seams. Repeat with second piece.
Place shaped loaves seam-side down on a parchment-lined baking sheet. Make 4 to 5 slashes on top of each loaf with a lame or sharp knife.
Cover and allow the loaves to rise until puffy, about 30 to 60 minutes depending on temperature. Preheat oven to 375°F while loaves are rising.
Brush tops with egg wash just before baking. Bake at 375°F for 25 to 30 minutes or until golden brown and internal temperature reaches about 190°F. If tops brown too quickly, tent with foil.
Remove from oven and cool to room temperature before slicing. For an extra soft crust, rub butter on warm loaves.