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Rustic Country Loaf Using Sourdough Discard

Close-up of the open crumb structure of a country loaf with sourdough discard, showing an open, airy interior and dark crust.
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Bake a flavorful, rustic country loaf using your extra sourdough discard. This recipe provides clear steps for achieving an open crumb and a crisp crust without needing an active starter.

Ingredients

Scale
  • 350g bread flour
  • 150g whole wheat flour
  • 350g water (lukewarm)
  • 100g sourdough discard (unfed, room temperature)
  • 10g fine sea salt
  • 2g instant dry yeast (optional, for insurance)

Instructions

  1. Mix the flours, water, and sourdough discard in a large bowl until just combined. Cover and let it rest for 30 minutes (autolyse).
  2. Add the salt and yeast (if using) to the dough. Mix thoroughly by hand until the salt is incorporated and the dough starts to come together.
  3. Perform the first set of stretch and folds: Wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat three more times (four folds total). Cover and rest for 30 minutes.
  4. Repeat the stretch and folds every 30 minutes for the next 2 hours (total of 4 sets of folds). The dough should become smoother and stronger.
  5. Let the dough bulk ferment at room temperature (around 70°F) for 3 to 5 hours, or until it has increased in volume by about 30-50% and shows some bubbles. This timing depends on your kitchen temperature.
  6. Gently turn the dough out onto a lightly floured surface. Pre-shape the dough into a loose round. Let it rest, covered, for 20 minutes (bench rest).
  7. Shape the dough tightly into your final boule shape. Place it seam-side up in a well-floured banneton or bowl lined with a floured tea towel.
  8. Cold proof the dough in the refrigerator for 12 to 18 hours.
  9. Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.
  10. Carefully remove the hot Dutch oven. Gently turn the cold dough out onto a piece of parchment paper. Score the top surface deeply with a sharp blade.
  11. Carefully lower the dough (using the parchment paper handles) into the hot Dutch oven. Cover with the lid.
  12. Bake for 20 minutes with the lid on.
  13. Remove the lid, reduce the oven temperature to 450°F (232°C), and bake for another 20 to 25 minutes until the crust is deep golden brown.
  14. Remove the loaf from the Dutch oven and cool completely on a wire rack before slicing.

Notes

  • If your discard is very old or stiff, you may need to add an extra 10-20g of water to reach the correct dough consistency.
  • For a more open crumb, use the optional yeast and aim for a slightly longer bulk fermentation.
  • Baking in a Dutch oven traps steam, which is key for achieving a crisp, rustic crust on your country loaf.

Nutrition

Find it online: https://www.purecookingjoy.com/country-loaf-with-sourdough-discard/

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