Sourdough Discard Bread

loaf of sourdough bread in a parchment lined dutch oven

This easy sourdough discard bread recipe is one of the best discard recipes you will ever make and for sure one of the tastiest. This no fail, no knead sourdough bread comes together in just minutes.

Course Bread, Side Dish

Cuisine American

Keyword sourdough, sourdough bread, sourdough discard, sourdough discard bread

Prep Time 10

Cook Time 50

Servings slices

Calories 187kcal

Author Amy

Equipment

Dutch Oven

Ingredients

3 cups all-purpose flour
1 cup + warm water
1/2 cup sourdough discard
1/2 tbs salt
2 tsp active dry yeast

Instructions

Warm water to about 90 degrees and add yeast. Stir and allow to sit for about 5 minutes until it gets bubbly.
In a large mixing bowl, add flour, salt, sourdough discard, and the water yeast mixture.
Stir with a wooden spoon or silicon spatula (or heck use your hands) until it forms a loose ball. The dough will be very “shaggy dough”. Depending on the hydration of your starter will depend on how much water you will need to add. I suggest starting at one cup and then slowly adding up to 1/4 cup extra until the dough forms.
Cover with an airtight lid or plastic wrap and place at room temperature for 2- 12 hours.
Optional step: to reduce the risk of over proofing the dough, place it in the fridge after it has sat out at room temperature for about 12 hours.
Preheat oven to 450 and place a dutch oven with a lid in the oven to preheat for an hour.
As it preheating, take your dough and plop it onto a piece of parchment paper. Use your hands to shape the dough. Cover it with a tea towel and allow it to rise again for one hour, also known as the second proof.
When the hour is up, use a sharp knife or lame to score the dough.
Place into the hot dutch oven, cover it with a lid and place into the hot oven for 25 minutes.
After the 25 minutes, remove the lid and finish baking for about 25-30 minutes or until the crust is deep golden brown.
Allow to cool completely on a wire rack before slicing.

Notes

To get that artisan style bread with that amazing crust, you will need to bake it in a hot dutch oven.
Make sure the water is warm and not hot, you do not want to kill the yeast.
If the dough seems too loose and wet, like it may have over proofed, stick it in the fridge for a few hours before baking.
If you want to double this recipe you can do it all in one bowl, or for better results, I suggest making it in two different bowls.

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