Sourdough Discard Bread

AuthorKateCategoryDifficultyBeginner

Looking for ways to use your sourdough discard - this is the bread recipe you need! It's simple, tasty and ensures your sourdough starter creates no waste.

Sourdough discard bread in less than 2 hours

Yields1 Serving
Prep Time2 hrsCook Time40 minsTotal Time2 hrs 40 mins

 450 g Baker's Flour
 360 g Warm Water
 10 g Salt
 7 g Instant/Rapid Yeast
 100 g Unfed sourdough starter discard

1

Take a clean ceramic or glass bowl and add your flour, warm water, instant yeast, salt and sourdough disard.

2

Use a wooden chopstick or end of a wooden spoon to gently bring all the ingredients together into a shaggy dough. You don't need to it be fully smooth, just ensure that all of the flour is wet.

3

Cover the bowl in cling film and set it somewhere warm for 1 - 2 hours. It really depends on the temperature of your house with this one. If your house is warm, 1 hour will be plenty. In the depths of winter or with air con, you may need more than 2 hours. You just want it to double in size, no more or it won't rise in the oven.

4

Around 45 minutes before you want to put your bread into the oven, you'll need to put a dutch oven into the oven and preheat it to around 220C/430F.

5

Once your dough has doubled in size, grab a piece of parchment paper and lay it out on your counter. Sprinkle on a few tablespoons of rice flour or fine semolina flour (this is just so that the dough doesn't stick to your hands).

NOTE - If you are wanting to put your bread in the refrigerator to bake another time (usually within 24 hours) then just pop the cling film over the bowl of doubled dough and put in the fridge. You don't need to do anything to the dough before it goes in.

6

Scoop your dough out with your hands - if it's particularly wet it's perfectly fine to pour it onto the paper.

7

If it's not too wet, use the flour and your finger tips to gently bring it into a round shape - you will need to pull each side over each other to do this. If your dough is too wet - don't fret, just try and bring it into some kind of shape without getting too messy.

8

Carefully take your dutch oven out of the oven and remove the lid. Use the parchment or baking paper as a handle to gently place your discard bread inside the pot and put the lid back on.

9

Bake in the oven, with the lid on for 30 minutes at 220C/430F. Then remove the lid of the pot and bake for a further 10 minutes at 200C/390F. Remove the bread from the oven and allow to cool on a wire rack.

10

Try to let it cool for at least an hour before cutting it. It will still taste great if you cut it hot, but it's so much easier to cut if you let it cool!

Ingredients

 450 g Baker's Flour
 360 g Warm Water
 10 g Salt
 7 g Instant/Rapid Yeast
 100 g Unfed sourdough starter discard

Directions

1

Take a clean ceramic or glass bowl and add your flour, warm water, instant yeast, salt and sourdough disard.

2

Use a wooden chopstick or end of a wooden spoon to gently bring all the ingredients together into a shaggy dough. You don't need to it be fully smooth, just ensure that all of the flour is wet.

3

Cover the bowl in cling film and set it somewhere warm for 1 - 2 hours. It really depends on the temperature of your house with this one. If your house is warm, 1 hour will be plenty. In the depths of winter or with air con, you may need more than 2 hours. You just want it to double in size, no more or it won't rise in the oven.

4

Around 45 minutes before you want to put your bread into the oven, you'll need to put a dutch oven into the oven and preheat it to around 220C/430F.

5

Once your dough has doubled in size, grab a piece of parchment paper and lay it out on your counter. Sprinkle on a few tablespoons of rice flour or fine semolina flour (this is just so that the dough doesn't stick to your hands).

NOTE - If you are wanting to put your bread in the refrigerator to bake another time (usually within 24 hours) then just pop the cling film over the bowl of doubled dough and put in the fridge. You don't need to do anything to the dough before it goes in.

6

Scoop your dough out with your hands - if it's particularly wet it's perfectly fine to pour it onto the paper.

7

If it's not too wet, use the flour and your finger tips to gently bring it into a round shape - you will need to pull each side over each other to do this. If your dough is too wet - don't fret, just try and bring it into some kind of shape without getting too messy.

8

Carefully take your dutch oven out of the oven and remove the lid. Use the parchment or baking paper as a handle to gently place your discard bread inside the pot and put the lid back on.

9

Bake in the oven, with the lid on for 30 minutes at 220C/430F. Then remove the lid of the pot and bake for a further 10 minutes at 200C/390F. Remove the bread from the oven and allow to cool on a wire rack.

10

Try to let it cool for at least an hour before cutting it. It will still taste great if you cut it hot, but it's so much easier to cut if you let it cool!

Sourdough Discard Bread
(Visited 904 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *