Rustic Sourdough Discard Bread

sliced round loaf of sourdough bread on a plate.

5 from 1 vote

Rustic Sourdough Discard Bread

This easy Rustic Sourdough Discard Bread is the perfect way to use up extra sourdough discard without any complicated steps. With a crusty exterior and chewy, flavorful crumb, it’s ideal for beginners and busy bakers alike.

Prep Time15

Cook Time45

Additional Times3

Total Time4

Course: Bread

Cuisine: American

Diet: Vegan, Vegetarian

Servings: slices

Calories: 120kcal

Author: Nicole Durham

Cost: Recipe $1.59 / Serving $0.16

Equipment

Silicone Bread Sling *or parchment paper
Kitchen Scale
Mixing Bowls
Plastic Wrap

Ingredients

350 g warm water, about 110°F ($0.00)
7 g instant or rapid-rise yeast ($0.63)
100 g sourdough discard ($0.09)
500 g bread flour or unbleached all-purpose flour ($0.86)
10 g salt ($0.01)

Instructions

Activate the yeast. In a large bowl, combine the warm water and yeast. Let rest for 5 minutes, until slightly foamy.
Make the dough. Add the sourdough discard, flour, and salt. Mix until a shaggy dough forms.
First rise. Cover and let rise in a warm place until doubled, about 1 to 2 hours.
Optional cold rest. For more flavor, refrigerate the dough overnight. Otherwise, proceed to baking.
Preheat. Place a Dutch oven with the lid on into a cold oven. Set the oven to 450°F and allow it to preheat fully.
Shape. Turn the dough onto parchment or a bread sling. Fold the edges under to form a round loaf. Score the top if desired.
Bake covered. Carefully transfer the dough into the hot Dutch oven. Cover and bake for 30 minutes.
Bake uncovered. Reduce the oven temperature to 400°F. Remove the lid and bake 10 to 15 minutes more, until deeply golden and the internal temperature reaches 200 to 210°F.
Cool. Transfer to a wire rack and cool completely, at least 1 hour, before slicing.

Notes

Yeast check. If the yeast does not foam, replace it before proceeding.
Flavor boost. Overnight refrigeration deepens flavor and improves texture.
Crust. A fully preheated Dutch oven creates the best oven spring and crust.
Cooling matters. Cutting too soon can cause a gummy interior.
Storage. Store at room temperature wrapped in a towel or bread bag up to 3 days. Slice and freeze for longer storage.

Nutrition