adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sourdough Discard Bread
0 Likes
Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
385 minutes
Transform sourdough discard into a rustic loaf with a perfect crust in a Dutch oven.
Ingredients:
  • 1.5 cups warm water (98 to 115 degrees F/37 to 46 degrees C)
  • 7 tablespoons sourdough starter discard
  • 1.5 teaspoons active dry yeast
  • 2 cups whole wheat flour
  • 4 teaspoons whole wheat flour
  • 2 cups bread flour
  • 4 teaspoons bread flour
  • 1.75 teaspoons salt
  • 0.25 cup bread flour, or as needed
Instructions:
  • Combine water, starter discard, and yeast in a large bowl, using a whisk or your fingers to mix. Allow the mixture to rest for 10 minutes.
  • In a separate bowl, mix together 2 cups plus 4 teaspoons whole wheat flour and 2 cups plus 4 teaspoons bread flour. Sprinkle this mixture over the yeast mixture, then sprinkle salt on top. Knead the ingredients by hand until a dough ball forms. Cover the dough with a kitchen towel and let it sit for 30 minutes.
  • Work the dough on a floured surface until it forms a smooth ball; stop when you see the surface tearing. Avoid adding excess flour, about 1 to 2 tablespoons should suffice.
  • Prepare the bread basket by lining it with a kitchen towel and generously sprinkle 1/4 cup of bread flour on top to prevent sticking. Gently place the dough into the basket with the bottom facing up and allow it to rise for 2 hours.
  • Place a Dutch oven in a hot oven preheated to 475 degrees F (245 degrees C).
  • Transfer the dough onto a piece of parchment paper, then use a sharp knife to make a shallow "X" across the surface of the dough.
  • Safely take the Dutch oven out of the oven and set it on the stovetop. Remove the lid and use the parchment paper to transfer the loaf into the Dutch oven. Feel free to bake the bread with the parchment paper for easier handling.
  • Bake the covered Dutch oven in the preheated oven at 500 degrees F for 40 minutes, then reduce the temperature to 450 degrees F and bake for 20 more minutes until golden. Remove from the oven and cool on a wire rack for at least 2 hours before slicing.

Similar Recipes