Sourdough discard soft French bread

 From Amy Bakes Bread

We bake bread.  Which means we also have sourdough discard.  I'm always looking for something easy to make when we have enough discard.

Use your scale (If you don't have one, check the original post for volume measurements)

200 g sourdough discard, room temperature

430 g warm water

40 g honey

10 g instant yeast

70 flavorless oil

20 g salt

860 g bread flour

Mix the discard with water, honey and yeast

Let it sit 10-15 min or until bubbly

Add in oil, salt, and bread flour in a stand mixer until smooth and elastic, about 8 minutes

Transfer into a slightly grease bowl or dough box and let it sit to double or triple in a warm place, about an hour but it might take longer if you're baking on a cold day

Turn out the dough and split into two

Roll out each ball into a rectangle and roll up the long ways, tucking in the ends and bottom to make a good seal

Put dough on a parchment lined baking sheet, cover and let rise another hour or until the dough is airy and fluffy

Preheat your oven to 370 and score each loaf

Bake 30-35 minutes or until golden brown

Top with melted butter for a nice shine if you want it

Let cool and then slice