Simple Sourdough Discard Toasting Bread
Simple Sourdough Discard Toasting Bread
Ingredients
For the Bread
- 1 1/3 cups water, cold or room temperature (300 grams)
- 1 teaspoon instant yeast, (4 grams)
- 2 teaspoons salt, use 10 to 15 grams, to taste
- 1 tablespoon honey, or other sweetener, optional (21 grams)
- 1 cup sourdough discard, (200 grams)
- 3 1/2 cups bread flour, plus more for dusting (450 grams)
- butter, softened, for greasing
- olive oil, for drizzling
Instructions
- 1
In a large bowl, combine the water, instant yeast, salt, and honey (if using). Stir to dissolve the salt and honey. Add the sourdough discard and stir to combine. Add the flour, and stir until you have a wet, sticky dough ball. Cover the bowl and let it rest for 30 minutes.
- 2
Fill a small bowl with water. Using a wet hand, stretch and fold the dough by grabbing an edge and pulling it up and towards the center. Repeat this stretching and folding process, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive.
- 3
Cover the bowl again and let the dough rise at room temperature until it has doubled in volume, roughly 2 to 3 hours.
- 4
Grease a 9x5-inch loaf pan with softened butter.
- 5
Deflate the dough using your hand or a flexible bench scraper, then turn the dough out onto a lightly floured work surface. Pat it into a rectangle roughly 8 by 16 inches. Starting at the small end, roll the dough into a tight coil. Transfer it to your prepared pan. Pour 1 teaspoon of olive oil over the surface and rub to coat.
- 6
Let the dough rise until it crowns the rim of your pan, roughly 1 hour. When your dough begins approaching the rim (or roughly 30 minutes after you place the dough in the loaf pan), preheat your oven to 375°F.
🌡️ 375
- 7
Bake for 45 minutes.
- 8
Turn out onto a cooling rack and let cool completely (if you have the patience) before slicing.
- 9
Store the bread in an airtight bag or vessel at room temperature for 3 to 4 days or freeze for up to 6 months.
Kitchen Tools
Nutrition Facts (per serving)
Simple Sourdough Discard Toasting Bread
Ingredients
For the Bread
- 1 1/3 cups water, cold or room temperature (300 grams)
- 1 teaspoon instant yeast, (4 grams)
- 2 teaspoons salt, use 10 to 15 grams, to taste
- 1 tablespoon honey, or other sweetener, optional (21 grams)
- 1 cup sourdough discard, (200 grams)
- 3 1/2 cups bread flour, plus more for dusting (450 grams)
- butter, softened, for greasing
- olive oil, for drizzling
Instructions
- 1
In a large bowl, combine the water, instant yeast, salt, and honey (if using). Stir to dissolve the salt and honey. Add the sourdough discard and stir to combine. Add the flour, and stir until you have a wet, sticky dough ball. Cover the bowl and let it rest for 30 minutes.
- 2
Fill a small bowl with water. Using a wet hand, stretch and fold the dough by grabbing an edge and pulling it up and towards the center. Repeat this stretching and folding process, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive.
- 3
Cover the bowl again and let the dough rise at room temperature until it has doubled in volume, roughly 2 to 3 hours.
- 4
Grease a 9x5-inch loaf pan with softened butter.
- 5
Deflate the dough using your hand or a flexible bench scraper, then turn the dough out onto a lightly floured work surface. Pat it into a rectangle roughly 8 by 16 inches. Starting at the small end, roll the dough into a tight coil. Transfer it to your prepared pan. Pour 1 teaspoon of olive oil over the surface and rub to coat.
- 6
Let the dough rise until it crowns the rim of your pan, roughly 1 hour. When your dough begins approaching the rim (or roughly 30 minutes after you place the dough in the loaf pan), preheat your oven to 375°F.
🌡️ 375 - 7
Bake for 45 minutes.
- 8
Turn out onto a cooling rack and let cool completely (if you have the patience) before slicing.
- 9
Store the bread in an airtight bag or vessel at room temperature for 3 to 4 days or freeze for up to 6 months.