Sourdough discard (the daily excess inactive sourdough starter) is the gift that keeps on giving. You can use it to create endless recipes, and lately I'm inspired to use it more and more.
Obviously, I am a sourdough supplier and lover, and there is nothing that compares to an all sourdough, long fermented loaf. It's uncontested. The chew, the hydration and flavor, it's perfect. However, not everyone has the luxury of time when it comes to sourdough baking. This is where our usual sourdough discard comes into play. The inactive sourdough starter is more watery, and usually has a beer-like smell. It is from the fermentation process and is the vehicle for flavor in our favorite breads. Sourdough starter has to be maintained daily and what doesn't get used, gets discarded. In this recipe, we use it's flavor, and some of it's leavening properties, to make a quick sourdough loaf of bread.
This recipe is a happy medium for sourdough lovers who don't always have sourdough time.
What You'll Need:
2.5 cups warm water
2 tsp active, dry yeast
150g sourdough discard
4 cups AP flour
2 tsp salt
Let's Make It:
In a large bowl, pour in your warm water. Add your sourdough discard and yeast, whisk lightly and let sit for about 3 minutes.
Into your bowl, incorporate your flour and salt. The dough will be shaggy and sticky at first. Knead together for about 2 minutes and place back into the bowl.
Cover the bowl with a damp towel or plastic wrap, and let sit in a warm place for 45 minutes.
Turn the dough out onto a floured surface and knead for another 2 minutes. Shape into a smooth ball and place back into the bowl to proof for another 45 minutes.
Take your dough out for the final 30 minute bench rest. Pinch and turn your dough to make it a smooth ball, and cover on a floured surface while the oven preheats.
Preheat your dutch oven in your conventional oven, at 475 °F for 45 minutes.
Place your dough onto a sheet of parchment paper and score the top to let out steam. Add some flake salt before baking!
Set your dough and parchment paper into the dutch oven and bake with the lid on for 30 minutes.
Remove the lid and bake for 15 more minutes.
Immediately remove bread from dutch oven and set on a cooling rack.
Slice and enjoy :)
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