Ingredients
Scale
- 2 cups (480g) sourdough discard (unfed is fine; just make sure it’s bubbly and smells tangy but fresh)
- 2 ½ cups (320g) all-purpose flour (can sub part or all with whole wheat flour for an earthier loaf)
- 1 teaspoon salt (balances the tang and enhances flavor)
- 1 tablespoon olive oil (optional but adds moisture and richness)
- 3/4 cup (180ml) water (adjust depending on your flour and starter hydration)
- Optional Add-ins: Rosemary, garlic powder, sunflower seeds, flaxseeds, or dried cranberries.
Instructions
- Mix the Dough: Combine your sourdough discard, flour, and salt in a mixing bowl. Stir until it resembles a shaggy mass—a little messy is fine! Add in the olive oil and water gradually, mixing until you form a cohesive dough. If it feels too dry, add a tablespoon of water at a time; if too sticky, sprinkle in a little extra flour.
- Rest & Hydrate (Autolyse): Cover the bowl with a damp towel and let the dough rest for 30-45 minutes. This step allows the flour to fully hydrate, making the dough easier to work with later.
- Knead or Stretch & Fold: On a lightly floured surface, knead the dough for about 8-10 minutes until it becomes smooth and elastic (or save your arms and do stretch-and-folds every 30 minutes). The natural yeast in your discard is already at work here!
- Bulk Fermentation: Place your dough back in the bowl, cover, and let it rise at room temperature for 8-12 hours. Overnight works great—longer = tangier flavor! The dough should double in size and look bubbly when ready.
- Shape Your Loaf: Turn the dough out onto a lightly floured surface. Gently shape it into a round boule or sandwich loaf—whatever suits your mood. Place it into a lightly greased loaf pan or proofing basket.
- Second Rise (Proofing): Let your shaped dough rest for 2-4 hours, depending on your kitchen temperature. This helps develop structure and ensure an airy crumb.
- Bake to Perfection: Preheat your oven to 425°F (220°C). If you’re using a Dutch oven, heat it as well—this creates steam for a crisp crust. Transfer your dough into the preheated Dutch oven (or on a baking sheet) and bake covered for 20 minutes. Remove the lid and bake another 15-20 minutes until golden brown.
- Cool (Patience Pays Off!): Allow your loaf to cool completely on a wire rack. Cutting into warm bread is tempting but can make it gummy (seriously, resist the urge).
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 120-150
- Fat: 2-3g
- Saturated Fat: 0.5g
- Carbohydrates: 20-25g
- Fiber: 1-2g
- Protein: 4-5g
- Cholesterol: 0mg