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Easy Sourdough Discard Bread Loaf

Close-up of a slice of sourdough discard bread showing a beautiful, open, airy crumb structure and dark, blistered crust.
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Use your extra sourdough starter discard to bake a simple, flavorful loaf of bread without needing extra yeast. This recipe is approachable for home bakers.

Ingredients

Scale
  • 200g sourdough discard (unfed starter)
  • 250g all-purpose flour
  • 150g whole wheat flour
  • 10g salt
  • 5g instant dry yeast
  • 240ml warm water (about 105-115°F)
  • 1 tablespoon olive oil

Instructions

  1. In a large bowl, mix the sourdough discard, warm water, olive oil, and instant yeast until combined.
  2. Add the all-purpose flour, whole wheat flour, and salt to the wet ingredients.
  3. Mix everything by hand or with a wooden spoon until a shaggy dough forms and no dry flour remains.
  4. Cover the bowl with plastic wrap or a damp towel and let the dough rest for 30 minutes (autolyse).
  5. Lightly flour your work surface. Gently stretch and fold the dough a few times to build structure. Do not knead aggressively.
  6. Place the dough back into a lightly oiled bowl, cover, and let it bulk ferment at room temperature for 2 to 3 hours, or until it has increased in volume by about 50%.
  7. Gently shape the dough into a tight loaf shape. Place it seam-side down into a lightly floured proofing basket or a loaf pan lined with parchment paper.
  8. Cover the shaped loaf and cold proof it in the refrigerator for 12 to 18 hours for better flavor development.
  9. Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
  10. Carefully remove the hot Dutch oven. Gently turn the cold dough out onto a piece of parchment paper. Score the top of the loaf if desired.
  11. Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Cover with the lid.
  12. Bake covered for 20 minutes.
  13. Remove the lid and reduce the oven temperature to 450°F (230°C). Bake for an additional 20 to 25 minutes, until the crust is deep golden brown.
  14. Remove the bread from the Dutch oven and cool completely on a wire rack before slicing.

Notes

  • The tanginess of this bread depends on how long your discard has been sitting before use.
  • For a crispier crust, bake the final 10 minutes without the Dutch oven lid directly on the oven rack.
  • If you skip the cold proof, let the shaped dough rest at room temperature for 1 to 1.5 hours before baking.

Nutrition

Find it online: https://www.purecookingjoy.com/sourdough-discard-bread-recipe/

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