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Country Loaf with Sourdough Discard

A close-up of a slice showing the open, airy crumb of a country loaf with sourdough discard.
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A reliable recipe for a rustic country loaf that effectively uses your excess sourdough discard, resulting in a flavorful bread with good oven spring.

Ingredients

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  • 350g bread flour
  • 150g whole wheat flour
  • 350g water (room temperature)
  • 100g active sourdough discard (unfed starter)
  • 10g fine sea salt
  • 3g instant dry yeast (optional, for insurance)

Instructions

  1. Mix the flours, water, and sourdough discard in a large bowl until just combined. Cover and let it rest for 30 minutes (autolyse).
  2. Add the salt and optional yeast to the dough. Mix thoroughly by hand until the salt is incorporated and the dough starts to feel slightly stronger.
  3. Perform four sets of stretch and folds, spaced 30 minutes apart, over the next two hours. This builds structure.
  4. Let the dough bulk ferment at room temperature (around 72°F) until it has increased in volume by about 30-50%. This may take 3 to 5 hours, depending on your kitchen temperature.
  5. Gently turn the dough out onto a lightly floured surface. Pre-shape it into a loose round. Let it rest, covered, for 20 minutes (bench rest).
  6. Shape the dough tightly into your desired final shape (round or oval). Place it seam-side up in a well-floured banneton basket.
  7. Cold proof the dough in the refrigerator for 12 to 18 hours. This develops the tangy flavor.
  8. Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.
  9. Carefully remove the hot Dutch oven. Gently turn the cold dough out onto parchment paper. Score the top surface of the loaf with a sharp blade.
  10. Carefully lower the dough (using the parchment paper) into the hot Dutch oven. Cover and bake for 20 minutes.
  11. Reduce the oven temperature to 450°F (230°C). Remove the lid and continue baking for another 20 to 25 minutes until the crust is deep brown.
  12. Transfer the loaf to a wire rack to cool completely before slicing.

Notes

  • Using 100% discard instead of active starter contributes to a milder tang but requires careful monitoring during bulk fermentation.
  • For a higher hydration discard bread, increase the water slightly, but be prepared for stickier dough management.
  • If your kitchen is cold, place the dough in a slightly warmer spot during bulk fermentation to speed up the process.
  • A good crust comes from high initial heat and steam provided by the Dutch oven.

Nutrition

Find it online: https://dishicious.com/country-loaf-with-sourdough-discard/