Sourdough Discard Bread

Slice of sourdough bread on a wooden cutting board.

5 from 1 vote

Sourdough Discard Bread is a fantastic way to reduce waste and enjoy the delicious flavor of sourdough. This simple recipe utilizes the discarded starter from your sourdough bread-making process, transforming it into a tasty and satisfying loaf.

Prep Time30

Cook Time30

Fermenting and Proofing15

Total Time16

Course: Breads

Cuisine: American

Servings:

Calories: 99kcal

Author: Kelly Bloom

Equipment

Parchment Paper Sheets
Large Rimmed Cookie sheet with cooling racks

Ingredients

½ cup sourdough starter 100 grams active and bubbly
1 ½ cup warm water 375 grams
4⅛ cup bread flour 500 grams
2½ teaspoons salt 12 grams

US Customary - Metric

Instructions

Using a rubber spatula, mix together the sourdough discard and warm water in a large bowl until thoroughly incorporated. Then add in the bread flour, and sea salt. Mix again until thoroughly combined. Cover with a thin, damp towel and let rest for 30 minutes.
½ cup sourdough starter, 1 ½ cup warm water, 4⅛ cup bread flour, 2½ teaspoons salt

Ferment The Dough

After 30 minutes, grab the side of the dough and fold it up and inwards toward the center. Continue to fold all around the dough – about 4-5 folds. Allow it to rest for another 30 minutes. Repeat this fold over process every thirty minutes for a total of 4 times – which should take 2 hours. This develops the gluten.

First Bulk Rise

Cover the bowl with a dry thin towel, and let it rest at room temperature around (70°F) for 8-10 hours, or until it has just doubled in size or just under.
Gently turn out the dough onto a lightly floured surface. Use your hands to cup the sides of the dough to form it into a round shape for a boule. You can gently pull the edges out and tuck it under to help shape it. Let the dough rest for another 30 minutes.

Second Proofing

Prepare a 8” bowl or banneton (proofing basket) by placing a towel on the bottom, and lightly sprinkle with flour. Carefully transfer your bread to the proofing basket, seam up. Allow it to proof in the basket for an additional 1-2 hours at room temperature.

Baking

Preheat your oven to 450°F.
Once the oven is preheated, place the parchment paper over the top of the proofing basket and invert the basket upside down. Transfer the parchment paper with the dough boule to a baking sheet.
Use a small blade to cut into the dough to help the steam escape while baking. A simple “C” or “X” on the top works well.
Bake for 35 to 45 minutes, or until golden brown and you hear hallow 'thunk' when the crust is tapped.
Allow bread to cool on a wire rack for at least an hour before serving.

Notes

This makes a large boule. I cut it in half, and then slice each half into sandwich bread slices. You can also cut the dough in half and make two smaller boules.

Sourdough Baking Timeline

Count backwards from when you want to serve a loaf of hot, fresh out of the oven sourdough bread. The bulk rise and proofing phases take the most amount of time.

Allow for 30 minutes for the initial discard and bread flour dough to relax, 2 hours for gluten development, 8 to 10 hours for fermentation, 30 minutes to relax after shaping the loaf, 2 hours for proofing the final loaf, and 30 to 40 minutes for baking.

That's approximately 16 hours total. If you prepare the dough and develop the gluten in the evening, you can let the dough ferment for the 8 to 10 hours while you sleep. Then, the next day, shape the dough, allow the shaped dough to proof a second time, and bake.

Nutrition