Crusty Sourdough Discard Bread with Fresh Milled Flour
Use sourdough discard to create a tasty bread that is ready same day.
Ingredients
- 400 grams bolted hard white wheat flour Don't have fresh milled flour? You can use whole wheat flour. You could also use all purpose flour, but would need 10-20 grams more.
- 280 grams water
- 140 grams sourdough discard
- 6 grams yeast instant or active dry will work
- 8 grams sugar
- 8 grams salt
Instructions
- Proof your yeast (if using active dry) by mixing it with a little water, and the sugar.
- Mix the flour, water, proofed yeast, and discard together and allow to autolyze for 15-30 minutes.**Note: if use instant yeast you can add it right to the dough without proofing it.
- Add the salt perform a series of stretch and folds. Cover with a wet towel and let rest for 15 mintues.
- Perform two more sets of stretch and folds 15 minutes apart. After the last stretch and fold you are going to let the dough rest until doubled. About 30 minutes.
- While the dough is resting put your dutch oven in a cold oven and preheat to 500℉.
- After 30 minutes transfer the dough to a banneton. I like to pinch the top of the dough to give it some tension. Place inside a grocery bag and rest in fridge for 1 hour.
- After the hour take the dough out, transfer to a piece of parchment paper and score the top.
- Take the dutch oven out of the oven place the dough into the dutch oven, then put the lid on and put it back into the oven.
- Lower the oven temperature to 425℉. Bake it for 22 minutes with the lid on, then 12 minutes with the lid off.
- Allow to cool for at least one hour before cutting.