Fluffy Sourdough Discard Artisan Bread

A Delightfully Fluffy Way to Use Sourdough Discard

Sourdough discard is often seen as a byproduct of maintaining a sourdough starter, but instead of throwing it away, you can transform it into a soft, airy, and flavorful artisan loaf. This Fluffy Sourdough Discard Artisan Bread is the perfect way to use up leftover starter while achieving a bakery-quality bread at home. With a golden crust and tender crumb, it’s an excellent choice for sandwiches, toast, or simply enjoying with butter.

Why You’ll Love This Recipe

• Uses sourdough discard: A great way to repurpose leftover starter instead of wasting it.
• No commercial yeast required: The discard provides natural fermentation and a mild tangy flavor.
• Easy to make: While artisan bread can be intimidating, this recipe is beginner-friendly with simple steps.
• Incredibly soft texture: Despite using discard, the bread turns out fluffy and light.

Ingredients

• 1 cup (240g) sourdough discard
• 3 cups (360g) bread flour
• 1 1/4 cups (300ml) warm water
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil (optional, for added softness)
• 1 tablespoon honey (optional, for a hint of sweetness)

Step-by-Step Directions

1. Mix the Dough

In a large mixing bowl, combine the sourdough discard, warm water, and honey (if using). Stir until the discard dissolves. Add the flour and salt, then mix until a shaggy dough forms. Let it rest for 30 minutes to allow the flour to hydrate.

2. Knead and Bulk Fermentation

Knead the dough for about 8-10 minutes until smooth and elastic. If using olive oil, add it during kneading. Cover the bowl with a damp towel and let the dough rise at room temperature for 4-6 hours or until it doubles in size. You can also do stretch-and-folds every 30 minutes for the first two hours to build structure.

3. Shaping the Dough

Once risen, gently shape the dough into a round boule or oval batard. Place it in a floured proofing basket or bowl lined with a floured kitchen towel.

4. Second Rise

Cover the shaped dough and let it rest at room temperature for another 1-2 hours, or until slightly puffy. Alternatively, refrigerate it overnight for enhanced flavor and better oven spring.

5. Bake to Perfection

Preheat your oven to 450°F (230°C) with a Dutch oven inside. Carefully transfer the dough onto parchment paper, score the top with a sharp blade, and place it in the preheated Dutch oven. Bake covered for 20 minutes, then uncover and bake for another 20-25 minutes until golden brown.

6. Cool and Enjoy

Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This helps retain moisture and improves texture.

Variations

• Whole Wheat Version: Substitute 1 cup of bread flour with whole wheat flour for a heartier loaf.
• Herbed Sourdough: Add 1 teaspoon of dried herbs like rosemary or thyme for extra flavor.
• Seeded Crust: Sprinkle sesame or sunflower seeds on the dough before baking for a crunchy texture.

Servings and Timing

• Yield: 1 medium-sized loaf (about 8 slices)
• Prep Time: 15 minutes (plus resting time)
• Rise Time: 6-8 hours
• Bake Time: 40-45 minutes
• Total Time: About 8-10 hours

Storage and Reheating

• Room Temperature: Store in a paper bag or bread box for up to 3 days.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before reheating.
• Reheating: Warm in a 350°F (175°C) oven for 10 minutes for a fresh-baked feel.

Frequently Asked Questions

How do I know when my dough is fully proofed?

Gently press a finger into the dough; if it slowly springs back, it’s ready to bake. If it doesn’t spring back at all, it may be overproofed.

Can I use all-purpose flour instead of bread flour?

Yes, but the texture may be slightly less chewy. Reduce the water by about 1-2 tablespoons if using all-purpose flour.

What if my dough is too sticky?

Slight stickiness is normal, but if it’s too wet, add a little more flour (1 tablespoon at a time) until manageable.

Can I skip the overnight proofing?

Yes, but overnight proofing enhances flavor and gives a better rise. If skipping, ensure at least 6 hours of room-temperature fermentation.

Do I need a Dutch oven to bake this bread?

A Dutch oven helps trap steam for a crisp crust, but you can also bake on a preheated baking stone with a pan of hot water underneath for steam.

Why is my bread dense?

This can happen if the dough didn’t rise enough or was overworked. Make sure your starter is active and allow enough proofing time.

Can I add mix-ins like cheese or nuts?

Absolutely! Fold in shredded cheese, nuts, or dried fruit during the last stretch-and-fold.

What’s the best way to slice this bread?

Use a serrated bread knife and let the loaf cool completely before slicing to avoid squishing the crumb.

Can I double the recipe?

Yes, but make sure to divide the dough into two loaves for even baking.

How do I refresh day-old bread?

Spritz the loaf lightly with water and bake at 350°F for 10 minutes to bring back its crispiness.

Conclusion

Fluffy Sourdough Discard Artisan Bread is a fantastic way to make the most of your sourdough starter while enjoying a delicious homemade loaf. Whether you’re a seasoned baker or a beginner, this recipe is a simple yet rewarding way to bring artisan bread to your table. Try it today and savor every bite!

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