Golden Crusted Sourdough Discard Bread

Easy sourdough discard bread with a crackly crust and tender, chewy crumb. Ready in about 3 hours with just 15 minutes of hands-on work.

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Prep Time 15

Cook Time 45

Total Time 2 30

Servings: 1

Course: Baking

Cuisine: American

Calories: 186

2 1/2 cups bread flour or all-purpose flour bread flour gives a lighter, airier crumb
2 teaspoons fine sea salt
1 teaspoon instant yeast if using active dry yeast, proof it first (see instructions)
1/2 cup sourdough discard unfed, stirred down, at room temperature
1 cup warm water about 105°F to 110°F
1 tablespoon California extra-virgin olive oil for coating the dough; any olive oil works

In a large bowl, whisk together the bread flour (or all-purpose flour), fine sea salt, and instant yeast. Add the sourdough discard and warm water. Stir with a wooden spoon or a dough hook until a shaggy dough forms, then switch to your hands and mix until the dough comes together. It should be soft and slightly sticky. Drizzle the olive oil over the dough and turn it to coat evenly. If using active dry yeast, dissolve it in the warm water with 1/2 teaspoon of sugar and let sit for 5 to 10 minutes before adding it to the dry ingredients.
Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm, draft-free place until doubled in size, 1 to 2 hours.
Lightly flour your work surface and hands. Gently turn out the dough, fold the sides toward the center, then flip it seam-side down. Pull the dough toward you while rotating it to build surface tension. Place the shaped loaf on a piece of parchment paper and score the top 1/4-inch deep with a sharp knife or bread lame.
Put the loaf, still on the parchment, into a Dutch oven and cover with the lid. Set it aside to rise for 30 minutes while the oven preheats to 425°F.
Bake covered for 40 minutes. Remove the lid and bake for 5 to 10 minutes longer, until the crust is deep golden and the internal temperature reaches 200°F.
Transfer the bread to a wire rack and let it cool for at least 30 minutes before slicing. Enjoy warm or at room temperature.

Calories: 186kcalCarbohydrates: 36gProtein: 5gFat: 2.2gSaturated Fat: 0.25gSodium: 601mgFiber: 1.3gSugar: 0.1g

Use bread flour for a lighter, airier crumb; all-purpose flour is a fine substitute with a slightly softer texture.

If your kitchen is cool, let the dough rise in the oven with the light on for a steady environment.

Scoring is important: it helps the loaf expand and creates a beautiful crackled crust.

Let the sourdough discard come to room temperature before mixing for a more consistent rise.

For active dry yeast, dissolve it in the warm water with 1/2 teaspoon sugar and let it stand for 5 to 10 minutes before adding.

Store the loaf in a paper bag at room temperature for 2 to 3 days, or freeze slices in a zip-top bag for up to 3 months.

Toast frozen slices directly from the freezer. Serve warm with butter, olive oil, or alongside soups and stews.

Let us know how it was!