Easy Sourdough Discard Bread Recipe

4.85 from 38 votes

Easy Sourdough Discard Bread Recipe

Short on time but still want delicious crusty bread? Get the flavor of sourdough with the convenience of commercial yeast so that you can have bread on the table in just over 2 hours!

Prep Time1

Cook Time45

Rise Time45

Course: Appetizer, Sides

Cuisine: American

Diet: Vegan

Servings: Slices

Calories: 85kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

7 grams active-dry yeast
226 grams water
14 grams cane sugar
113 grams sourdough discard
180 grams bread flour
90 grams all-purpose flour
60 grams whole wheat flour
7 grams salt

Metric - US Customary

Instructions

Make the dough: Mix the water, active-dry yeast, and sugar in a mixing bowl. Allow the mixture to bloom until it smells yeasty and looks bubbly.
7 grams active-dry yeast, 226 grams water, 14 grams cane sugar
Fold in the sourdough discard, bread flour, all-purpose flour, whole wheat flour and salt until no traces of dry flour remain. Cover the bowl with plastic wrap and let the dough rest for 10 minutes.
113 grams sourdough discard, 180 grams bread flour, 90 grams all-purpose flour, 60 grams whole wheat flour, 7 grams salt
Stretch and fold: After the rest period, complete 3 sets of stretch and folds in 15-minute intervals.
To complete a stretch and fold, with the dough inside your bowl, pick up the side of the dough closest to you using your fingertips. Stretch the dough out as much as you can without it tearing and fold it over itself. Turn the bowl 90 degrees and repeat 3 more times.
Cover the bowl with plastic wrap. Set it in a warm place and let the dough rest for 15 minutes.
First rise: Let the dough rise at room temperature until doubled in volume. The dough should double in volume and appear bubbly, about 10 to 15 minutes.
Prep: Preheat the oven to 475 F with a Dutch oven inside.
Shape: Coat a banneton with rice flour (see note*). Shape the dough into a boule or a batard.
To shape your dough, turn the proofed dough on a clean work surface. Flatten the dough out into a rectangle. Fold the side closest to you towards the center and the top of the dough over the bottom flap. Fold the sides over each other
Flip the dough and round it into a boule or roll it into a batard. Place the dough into a prepared banneton with the seam side up.
Second rise: Cover the banneton with plastic wrap and let the dough rise until puffy and well risen, about 30 to 45 minutes.
Score: Transfer the dough to a piece of parchment paper with the seam-side down. Score the dough.
Bake: Place the dough with the parchment paper inside the hot Dutch oven. Bake the dough covered for 25 minutes and uncovered for 10 to 15 minutes.
Enjoy: Transfer the baked loaf to a cooling rack. Let the bread cool for at least 2 hours before slicing.
Store: This bread will store well for up to a week in an airtight container at room temperature.

Notes

Use a mixing bowl lined with a tea towel dusted with flour if you don’t have a banneton.

If you don't have a Dutch oven, this bread can be baked in a loaf pan. But you'll need to add steam to your oven during the baking process. See my post on how to bake bread in a loaf pan to find out how.

Nutrition