Sourdough Discard Bread Boule
This Sourdough Discard Bread Boule is the perfect recipe to use all that discard. Made with simple ingredients and using all-purpose flour, this bread has a delicious sourdough flavor and perfect for toasts and bruschetta.
Servings: 12 slices
Calories: 148kcal
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.
Video
Notes
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.
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.
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!
You can use active sourdough when making this recipe, even though it calls for discard.
Nutrition
Serving: 1slice | Calories: 148kcal | Carbohydrates: 31g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 325mg | Potassium: 45mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.002mg | Calcium: 7mg | Iron: 2mg
