Sourdough Discard Bread

• servings: 1 serving
• active time: 15 minutes
• total time: 4 hours 45 minutes

Ingredients

400 grams all purpose flour (about 2 1/4 cups)

150 grams bread flour (about 3/4 cup - you can omit this and make up the difference with more APF.)

325 grams warm water (about 1 1/4 cups - not too hot)

100 grams sourdough starter discard (about 2/3 cups - unfed and inactive)

12 grams sea salt (about 1 tbs)

8 grams instant yeast (about 2 tsp)

Directions

In a stand mixer fitted with the dough hook attachment, mix the warm water and yeast together.

Then, add all the other ingredients and knead until combined and the dough is smooth and elastic (about 10 minutes).

Let the dough sit at room temperature for about 1-2 hours until doubled in size.

Preheat a dutch oven in a 500F oven for about 30 minutes.

Dust the countertop with flour and shape your dough by bringing all the sides of the dough into the center. Flip over and move the dough ball in circles and then up and down against the countertop to create surface tension.

Transfer your dough to a piece of parchment paper.

Score the dough then place it in the preheated dutch oven with the lid on.

Bake for 15 minutes at 500F with the lid on. Then drop the temp to 475F and bake for 15 minutes with the lid off.

Let cool for 1 full hour before cutting (more if possible).

Notes

Nice and quick! Tasted like French bread

Nutrition

• Calories: 130 kcal