Sourdough Discard Bread Recipe
Sourdough discard bread is a fantastic way to use up excess sourdough starter. This recipe creates a loaf with a golden, crisp crust and a light, airy crumb, perfect for those who love the unique taste of sourdough but want a simple and straightforward baking process .
Equipment
- Digital scale
- Straight-sided vessel for bulk fermentation
- Bench scraper
- Flour sack towels or clean kitchen cloth
- Parchment paper
- Banneton or proofing basket
- Razor blade or sharp knife for scoring
- Heavy lidded vessel (e.g., Dutch oven)
Ingredients
- Water: 375 grams 1 2/3 cups
- Sourdough Starter: 50-100 grams 1/4-1/2 cup
- Salt: 11 grams 2 teaspoons
- Bread Flour: 500 grams 4 cups
Instructions
- Mix the Dough: Combine water, sourdough starter, salt, and bread flour in a bowl and mix until just combined.
- Bulk Fermentation: Allow the dough to rise in a straight-sided vessel to monitor its growth.
- Shape + Bench Rest: After fermentation, shape the dough and let it rest on the bench.
- Proofing the Dough: Place the shaped dough into a floured banneton for its final proof.
- Scoring + Baking the Dough: Score the dough with a razor blade before baking to allow for expansion.
- Baking: Preheat your oven and baking vessel at 500°F (260°C) for 30 minutes. Bake with the lid on for 20-30 minutes, then remove the lid and bake for an additional 10-20 minutes until golden brown .
Notes
If your dough is too sticky, refer to troubleshooting tips for adjustments.
The bread's internal temperature should reach at least 200°F (93°C) when done.
For a softer crust, brush the warm bread with butter or oil .
The bread's internal temperature should reach at least 200°F (93°C) when done.
For a softer crust, brush the warm bread with butter or oil .