Sourdough Discard Bread
This Easy Sourdough Discard Bread is a quick twist on classic sourdough - crusty on the outside, soft and chewy on the inside, and ready in about 3 hours. Perfect for weeknight dinners or pairing with soups or stews.
Servings: 8 servings
Calories: 176kcal
Ingredients
- 2½ cups bread flour or all-purpose flour
- 2 teaspoons salt
- 1 teaspoon instant yeast (or active dry yeast, proofed)
- ½ cup sourdough discard (unfed)
- 1 cup warm water (90-95°F)
- 1 tablespoon olive oil
Instructions
- Mix the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the sourdough discard and warm water. Mix with a wooden spoon or a dough hook until a shaggy dough forms. I usually use my hands to finish mixing it all together. It will be soft and slightly sticky. Lightly rub olive on on the dough to prevent sticking. Turn the dough until it is completely covered in oil.Note: If using active dry yeast, dissolve it in the warm water with ½ teaspoon of sugar and let it sit for 5-10 minutes before adding the remaining ingredients.
- First rise: Cover the bowl with plastic wrap or a towel and let rise in a warm spot until doubled, 1-2 hours.
- Shape: Lightly flour your counter and hands. Gently turn the dough out, fold the sides toward the center, and flip it seam-side down. Pull it toward you while rotating to create surface tension. Place on parchment paper. Score the top ¼-inch deep with a lame or sharp knife.
- Second rise: Preheat oven to 425°F. Place the loaf (on the parchment) in a Dutch oven, cover, and let rise for 30 minutes while the oven preheats.
- Bake: Bake covered for 40 minutes. Remove the lid and bake 5-10 minutes more, until golden and crusty. Internal temperature should reach 200°F.
- Cool: Transfer to a wire rack. Cool at least 30 minutes before slicing and serving. Enjoy!
Video
Notes
- Bread flour gives a slightly lighter, airier crumb, but all-purpose flour works too.
- If your kitchen is cool, place the dough in the oven with the light on for a steady proofing environment.
- Scoring the dough isn't just for looks - it helps the loaf expand properly as it bakes.
- Store in a paper bag at room temperature for 2-3 days. Freeze sliced bread in a zip-top bag for longer storage. Toast straight from frozen.
Nutrition
Calories: 176kcal | Carbohydrates: 32g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 585mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 0.4mg
