Easy Sourdough Discard Bread
This simple sourdough discard bread is the perfect way to use up your extra starter to enjoy homemade bread in just a few hours.
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Equipment
- 1 large bowl
- digital scale
- 1 Danish dough whisk
- bread lame
- parchment paper or dough sling
- bench scraper
- 9" banneton basket
Ingredients
- 7 g dry active yeast 2¼ tsp
- 15 g sugar 1 T
- 235 g warm water 1 cup
- 125 g sourdough discard ½ cup
- 10 g salt 1½ tsp
- 375 g bread flour 3 cups
Instructions
Mix the dough
- Add the warm water, sugar, and yeast to a large bowl and stir to combine. Rest for 10 minutes to let the yeast bloom.
- Add the sourdough unfed starter, salt, and bread flour to the mixture. Use a Danish dough whisk or a wooden spoon to fully combine the ingredients until it becomes a shaggy dough. Scrape the sides of the bowl as needed to work in all of the flour. Cover the bowl and rest for 15 minutes.
Knead
- Use your hands and knead the dough in the bowl for 2-3 minutes. I like to use the stretch and fold method. Stretch the dough straight up before folding it over onto itself into the middle of the bowl. Rotate the bowl a quarter of a turn and continue with more stretch and folds until the dough becomes resistant, roughly 12-15 stretch and folds.
- Cover the bowl with a towel and rest for 15 minutes.
- Remove the towel and do another set of stretch and folds until the dough becomes resistant. After the last of the folds, gather the dough into a ball.
First Rise
- Cover the bowl with a towel and place it in a warm place for 1 hour. Let the dough rise until it's doubled in size.
Shape
- Dust the banneton with a bit of rice flour.
- Turn the dough out onto a lightly floured surface and shape the dough into a ball.
- Fold the top half of the dough down to the middle. Next, fold the bottom half up to the middle. Turn the dough a quarter of a turn, then roll it from one end. Pinch the ends together.
Second Rise
- Use a bench scraper and lift the shaped dough into the banneton. Cover the banneton and let it proof for 30-45 minutes, or until it becomes light and airy.
- While the dough proofs, preheat the Dutch oven to 425°F/218°C.
Bake
- Gently turn out the proofed sourdough bread dough onto a piece of parchment paper. Score the top of the dough with a bread lame or sharp knife.
- Lift the bread, using the parchment paper as handles, into the hot Dutch oven. Replace the lid and bake for 25 minutes. Remove the lid and bake for an additional 5 minutes. The bread is done when the top is golden brown, and the internal temperature is 200°F/94°C.
- Place the bread onto a cooling rack. Wait to slice the bread until it's completely cool for the best texture.
Store
- Allow the bread to cool completely before placing it in an airtight container. Store at room temperature for up to 3 days.
- To freeze, wrap cool bread tightly in plastic wrap. Place bread into an airtight ziplock bag, label with the date and name, and place into the freezer. To make it easy to pull out a slice at a time, slice the bread before freezing. For the best flavor, use within 3 months.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips
- Test the Yeast - By letting the yeast bloom before adding the rest of the dry ingredients, you can test that the yeast is still active. Mix the yeast with warm water and a bit of sugar for food, and let it rest for 10 minutes. If it's active, there will be a thick, foamy layer on the surface of the water.
- Dutch oven - traps in the steam and helps with oven spring, and creates a light crust.
Nutrition
Calories: 89.6kcalCarbohydrates: 18.1gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 242.9mgPotassium: 27.7mgFiber: 0.7gSugar: 1gVitamin A: 0.5IUVitamin C: 0.001mgCalcium: 3.8mgIron: 0.2mg
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