This Sourdough Discard Bread Boule is the perfect recipe to use your discard. Made with simple ingredients and using all-purpose flour, this bread has a delicious sourdough flavor, can be made quickly, and is perfect for toasts and bruschetta.
New to sourdough? I can teach you how to make a sourdough starter!
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If your sourdough starter isn’t rising like it used to or just feels sluggish, don’t worry: there’s a way to bring it back to life! Check out my guide on How to Fix a Weak Sourdough Starter for step-by-step tips to get it thriving again.
🍞Why bake this loaf
- You’re looking for a recipe that can be made with sourdough discard;
- Your sourdough culture is still not active enough to bake without the help of commercial yeast;
- You want a loaf full of flavor that can be made in one day and is budget-friendly!
📃Ingredients
This recipe calls for simple ingredients: sea salt, water, all-purpose flour, sourdough discard and instant yeast.
All-purpose flour. I use all-purpose flour for this recipe. It gives me a loaf with an easy to cut crust and a soft interior, less chewy than when using bread flour. If you prefer to bake a more artisan-like loaf using bread flour, just replace all-purpose flour with it.
Water. Don’t use cold water: it can slow down yeast activity significatively.
Yeast. I use instant yeast for this recipe. It can be made with active dry yeast: just remember to activate it first, using part of the water this recipe asks for.
🥣How to make it
Step 01. Start by mixing all ingredients together. Mix using a spoon, until dough is formed.
Step 02. Knead until dough is smooth (about 4-5 minutes). Let it rise for 1h30, covered.
Step 03. Shape the dough into a ball by folding it over itself. Then, using your hands, pull the dough to you to create some more tension.
Step 04. Place shaped dough into a banneton coated with rice flour, and let it rise for about 30 minutes. Preheat the oven to 450F, middle shelf.
Step 05. Place dough into parchment paper and score it, using a sharp blade.
Step 06. Using the edges of parchment paper, place dough into the Dutch Oven carefully, close the lid and bake for 30 minutes. Remove the lid, lower temperature to 425F, and bake for 10-15 minutes more, or until golden brown at the top.
Step 07. Remove from the Dutch Oven and let the loaf cool over a cooling rack. Wait for at least one hour before slicing.
✔️Expert Tips
This dough is not as sticky as a focaccia dough, but can be a bit tricky to work with in the beginning. If you’re kneading using your hands, flour them first to make it easier.
Want a more flavorful loaf? After shaping, you can cold ferment this recipe overnight. Cover and place inside the fridge. Before baking the next day, preheat the oven. You can bake it straight from the fridge.
Never use hot water. Using hot water will kill most of (if not all) the yeast. When baking bread, use room temperature or lukewarm water.
Looking for some ideas of what to do with leftovers? I have put together my favorite sourdough leftover recipes for you!
🙋🏻♀️FAQ
Yes, you can use active sourdough when making this recipe, even though it calls for discard.
You can make this recipe without a Dutch Oven. Use a baking sheet lined with parchment paper, and spray the loaf with water before baking it. You can also place another baking sheet with a cup of water on the bottom shelf when preheating the oven. Careful when opening it!
Looking for more sourdough discard recipes? These are my all-time favorites:
🫙Storing and freezing
Let the loaf fully cool before storing. I like to store mine in a bread box. You can also just wrap it around a clean kitchen towel, or check my tips for storing sourdough bread. It is good for 4 to 5 days.
To freeze, do it after it has cooled. You can freeze it whole or sliced. Place bread inside a plastic bag, seal it and store in the freezer.
If you tried this Sourdough Discard Bread Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!
📖 Recipe
Sourdough Discard Bread Boule
Equipment
- Dutch oven
- Parchment paper
- Banneton
Ingredients
- 450 g All-Purpose Flour
- 125 g Sourdough Discard
- 6 g Instant Yeast
- 10 g Sea Salt
- 320 g Water
Instructions
- In a bowl, or the bowl of your stand mixer if using, add all ingredients. Mix using a spoon, until dough is formed.
- Knead until dough is smooth (about 4-5 minutes).
- Let it rise for 1h30, covered.
- Shape the dough into a ball by folding it over itself. Then, using your hands, pull the dough to you to create some more tension.
- Place shaped dough into a banneton coated with rice flour, and let it rise for about 30 minutes.
- Preheat the oven to 450F, middle shelf.
- Place dough into parchment paper and score it, using a sharp blade.
- Using the edges of parchment paper, place dough into the Dutch Oven carefully, close the lid and bake for 30 minutes.
- Remove the lid, lower temperature to 425F, and bake for 10-15 minutes more, or until golden brown at the top.
- Remove from the Dutch Oven and let the loaf cool over a cooling rack. Wait for at least one hour before slicing.
Julie Kelly
This is the best discard recipe I have ever tried. It consistently comes out perfect. 🤩 delicious
JoAnne Goodnight
This was delicious! Followed your recipe exactly as I’m a real newbie at sourdough bread making.
Tatiana Kamakura
Hi JoAnne! So glad to hear it, congrats and keep baking!
Sarah
Turned out perfect, thank you for sharing! I lowered my oven temp a little bit (25 degrees) because I have been trying so many different recipes aiming for the perfect loaf that isn’t too crusty. Your recipe worked really well for me! I have not had any luck with sourdough recipes that do not use commercial yeast, so I love this hybrid recipe. Delicious bread.