Sourdough Discard Bread
Use up your sourdough starter with this beginner's artisan loaf
Ingredients
- 230 Grams Warm Water (1 Cup)
- 4 Grams Dry Active Yeast (1 1/4 Teaspoons)
- 230 Grams Sourdough Starter - Fed, unfed, discard (1 Cup)
- 9 Grams Salt (1 1/2 Teaspoons)
- 8 Grams White Granulated Sugar (2 Teaspoons)
- 300 Grams All-Purpose Flour (2 1/2 Cups)
Instructions
- Combine the yeast and the warm water in a large bowl. Stir until all the grains dissolve. Let side for 10 to 15 minutes.
- Add your sourdough discard and stir until everything dissolves. Let sit for another 10 to 15 minutes.
- Add the salt, sugar, and flour to the mix. Stir until a rough dough forms.
- Turn dough out onto a floured surface and knead until smooth.
- Shape the dough into a round. Place in a lightly greased bowl, cover, and let rise until doubled (about 1 1/2 to 2 hours).
- Turn your dough out onto a floured surface. Punch down the dough. Stretch and reshape the dough into a smooth ball again.
- Flour a Banneton basket, or a line a bowl with a tea towel and flour it heavily.
- Set your ball in the basket with the seam side up. Let your dough rise again until double in size (about 45 minutes to 1 hour).
- While your dough rises, put your Dutch oven with its lid in your oven and set the oven to preheat at 450 ° Fahrenheit (232 ° Celsius).
- Gently turn your dough out into the Dutch oven. Use a bread lame or a sharp knife to score your dough.
- Once you’ve scored the dough, replace the lid on the Dutch oven and put everything into the oven. Bake for 20 minutes.
- Carefully remove the lid from the Dutch oven. Bake without the lid for another 20 to 25 minutes.
- Once your bread has finished baking, turn it out onto a cooling rack and let cool completely before slicing and serving.
Notes
Pay attention to the seams on your loaf. Your dough should go seam side up in the proofing basket, and then it will be seam side down in the Dutch oven.