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Sourdough Discard Bread Recipe

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4 from 3 reviews

  • Author: Chef
  • Total Time: 2 hours 55 minutes
  • Yield: 1 loaf (approximately 1 standard loaf size)

Description

This Sourdough Discard Bread recipe is a simple and efficient way to use your unfed sourdough starter discard to create a delicious homemade loaf. With minimal ingredients and an easy mixing process, this bread is baked in a dutch oven for a perfect crust and soft interior. Ideal for sourdough enthusiasts looking to reduce waste and enjoy freshly baked bread quickly.

Ingredients

Main Ingredients

  • 450 g Bread Flour
  • 360 g Warm Water
  • 10 g Salt
  • 7 g Instant Yeast
  • 100 g Sourdough Discard (unfed sourdough starter)

Instructions

  1. Mix Ingredients: In a clean ceramic or glass bowl, combine the bread flour, warm water, instant yeast, salt, and sourdough discard. Use a wooden chopstick or the end of a wooden spoon to gently bring all ingredients together into a shaggy dough, ensuring all flour is wet but not fully smooth.
  2. First Rise: Cover the bowl with cling film and place it in a warm area to rise for 1 to 2 hours until the dough doubles in size. Time depends on room temperature—warmer environments require less time.
  3. Preheat Dutch Oven: About 45 minutes before baking, place a dutch oven with its lid inside your oven and preheat to 220ºC (430ºF).
  4. Prepare Dough for Shaping: Once doubled, lay a piece of parchment paper on the counter and sprinkle with rice flour or fine semolina to prevent sticking. If baking later, cover the dough and refrigerate within 24 hours.
  5. Shape the Dough: Scoop out the dough onto the prepared parchment. If wet, pour it out; if less wet, gently shape it into a round by folding the sides over each other. Avoid over-handling especially if the dough is wet.
  6. Score the Dough: If possible, use a sharp blade to score the top of the dough for controlled expansion. If not, allow it to open naturally during baking.
  7. Transfer to Dutch Oven: Carefully remove the hot dutch oven from the oven, remove the lid, and use the parchment paper to transfer the dough inside. Replace the lid.
  8. Bake Covered: Bake the dough covered at 220ºC (430ºF) for 30 minutes to develop crust and steam inside.
  9. Bake Uncovered: Remove the lid and continue baking at 200ºC (390ºF) for an additional 10 minutes to brown the crust fully.
  10. Cooling: Remove the bread from the oven and cool it on a wire rack for at least an hour before slicing to ensure easier cutting and better texture.

Notes

  • Adjust rising time according to your ambient temperature; warmer conditions speed up fermentation.
  • You can refrigerate the dough after the first rise for up to 24 hours and bake later if needed.
  • Sprinkling rice or semolina flour helps prevent sticking during shaping.
  • Using a dutch oven mimics a steam environment that helps develop a crisp crust on the bread.
  • Letting the bread cool fully before slicing improves texture and cutting ease, though it can be eaten warm.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/sourdough-discard-bread-recipe/