Easiest Sourdough Discard Bread
This recipe makes one large rustic loaf baked in a covered Dutch oven. The dough is mixed by hand, allowed to rise, shaped into a round, and baked until deeply golden.
Equipment
- Large mixing bowl
- Wooden spoon or dough whisk
- Kitchen scale
- Parchment paper
- Dutch oven with lid
- Sharp bread lame or small knife
- Cooling rack
Ingredients
- 350 g water lukewarm
- 10 g active dry yeast
- 500 g all-purpose flour
- 10 g salt
- 100 g sourdough discard
Instructions
- Mix lukewarm water, active dry yeast, and sourdough discard in a large bowl.
- Add all-purpose flour and salt. Stir until a sticky, shaggy dough forms.
- Cover and let rise for 60-90 minutes, until noticeably puffy.
- Gently shape the dough into a round boule without kneading.
- Place on parchment in a preheated Dutch oven and rest for 30-45 minutes.
- Score the top and bake covered at 450°F (230°C) for 25-30 minutes.
- Remove the lid and bake for another 15-20 minutes until deeply golden. Cool completely before slicing.
Notes
Nutrition Per 1 slice:
- Calories 170 kcal
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Unsaturated Fat 0.4 g
- Trans Fat 0 g
- Cholesterol 0 mg
- Sodium 650 mg
- Total Carbohydrates 35 g
- Fiber 1.4 g
- Sugar 0.2 g
- Protein 5.4 g
