Quick And Tasty Bread Using Sourdough Discard Recipes

SOURDOUGH DISCARD BREAD

Steps:

• Combine the yeast and the warm water in a large bowl. Stir until all the grains dissolve. Let side for 10 to 15 minutes.
• Add your sourdough discard and stir until everything dissolves. Let sit for another 10 to 15 minutes.
• Add the salt, sugar, and flour to the mix. Stir until a rough dough forms.
• Turn dough out onto a floured surface and knead until smooth.
• Shape the dough into a round. Place in a lightly greased bowl, cover, and let rise until doubled (about 1 1/2 to 2 hours).
• Turn your dough out onto a floured surface. Punch down the dough. Stretch and reshape the dough into a smooth ball again.
• Flour a Banneton basket, or a line a bowl with a tea towel and flour it heavily.
• Set your ball in the basket with the seam side up. Let your dough rise again until double in size (about 45 minutes to 1 hour).
• While your dough rises, put your Dutch oven with its lid in your oven and set the oven to preheat at 450 ° Fahrenheit (232 ° Celsius).
• Gently turn your dough out into the Dutch oven. Use a bread lame or a sharp knife to score your dough.
• Once you've scored the dough, replace the lid on the Dutch oven and put everything into the oven. Bake for 20 minutes.
• Carefully remove the lid from the Dutch oven. Bake without the lid for another 20 to 25 minutes.
• Once your bread has finished baking, turn it out onto a cooling rack and let cool completely before slicing and serving.

SOURDOUGH BREAD I

Steps:

• Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
• The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.

SOURDOUGH DISCARD BREAD

Steps:

• Mix water, starter discard, and yeast together in a large bowl; whisk or swish around with your fingers. Let mixture sit for 10 minutes.
• Combine 2 cups plus 4 teaspoons whole wheat flour and 2 cups plus 4 teaspoons bread flour in another bowl; sprinkle over the entire yeast mixture and sprinkle salt on top of the flour. Mix well by hand until you can form a ball. Let this dough ball sit covered with a kitchen towel for 30 minutes.
• Knead dough on a floured surface until you have a nice, tight ball; once you notice the surface of the dough start to tear, stop kneading. Be sure not to add too much flour while kneading, you should only need about 1 tablespoon or 2.
• Line a bread basket with a kitchen towel and liberally sprinkle 1/4 cup bread flour on the towel so the dough won't stick while rising. Place dough into the bread basket with the bottom of the loaf facing up. Let rise for 2 hours.
• Place a Dutch oven in the oven and preheat oven to 475 degrees F (245 degrees C).
• Turn dough over onto a piece of parchment paper. Cut a shallow "X" across the surface of the dough using a very sharp knife.
• Using hot pads, carefully remove the Dutch oven from the oven. Place it on the stovetop and remove the lid. Hold the sides of the parchment paper to lift the loaf and carefully lower it into the Dutch oven. It's totally fine for the bread to bake with the parchment paper, it makes it easier to handle.
• Cover the Dutch oven and bake in the preheated oven for 40 minutes. Reduce oven temperature to 450 degrees F (230 degrees C) and continue to bake until golden, about 20 minutes more. Remove from the oven and place on a wire cooling rack. Let bread cool for at least 2 hours before cutting.