Quick And Tasty Bread Using Sourdough Discard Food

SOURDOUGH DISCARD BREAD

Steps:

• Combine the yeast and the warm water in a large bowl. Stir until all the grains dissolve. Let side for 10 to 15 minutes.
• Add your sourdough discard and stir until everything dissolves. Let sit for another 10 to 15 minutes.
• Add the salt, sugar, and flour to the mix. Stir until a rough dough forms.
• Turn dough out onto a floured surface and knead until smooth.
• Shape the dough into a round. Place in a lightly greased bowl, cover, and let rise until doubled (about 1 1/2 to 2 hours).
• Turn your dough out onto a floured surface. Punch down the dough. Stretch and reshape the dough into a smooth ball again.
• Flour a Banneton basket, or a line a bowl with a tea towel and flour it heavily.
• Set your ball in the basket with the seam side up. Let your dough rise again until double in size (about 45 minutes to 1 hour).
• While your dough rises, put your Dutch oven with its lid in your oven and set the oven to preheat at 450 ° Fahrenheit (232 ° Celsius).
• Gently turn your dough out into the Dutch oven. Use a bread lame or a sharp knife to score your dough.
• Once you've scored the dough, replace the lid on the Dutch oven and put everything into the oven. Bake for 20 minutes.
• Carefully remove the lid from the Dutch oven. Bake without the lid for another 20 to 25 minutes.
• Once your bread has finished baking, turn it out onto a cooling rack and let cool completely before slicing and serving.

QUICK AND TASTY BREAD USING SOURDOUGH DISCARD

Steps:

• 1. FLOUR: You can use all white flour (use a good quality) for white bread or use half and half white and wheat (good quality) for wheat bread. Do not use all wheat flour.
• 2. SOURDOUGH DISCARD: I feed my sourdough starter 2 times a week. I pour out 1/2 of the starter into a smaller jar. This becomes your discard. You do not need to feed discard. If you do not use your discard within 1 week, toss out. Feed your sourdough starter with 1 cup of flour and approx 1 cup of warm water. Stir and leave on counter overnight. Then refrigerate. Put your small jar of discard in refrigerator if you are not going to make something (bread, pancakes, muffins, etc.) Discard shoud be room temperature to use in bread. You can add more discard to your small jar if need at the next feeding. You will need approx 1 cup of discard for this recipe.
• 3. Into your mixer bowl add all ingredients and with dough hooks on low speed (1 or 2) mix for 5 minutes. I scrape the sides down about half way. Scrape off hook and sides of bowl, cover with towel and proof for 1 to 1 1/2 hour. I put my bowl in the oven with the light on for a perfect place to proof bread. The dough will rise to just over the top of the bowl when ready.
• 4. Lightly flour board and scrape bowl to dump out dough onto the flour surface. Divide into two loafs.. they each should weigh about the same to get 2 even loafs.
• 5. SHAPE LOAF: Stretch and pull unto rectangular shape. Try to keep even thickness. About the size of your loaf pan for width. Tightly roll in to a loaf shape and pinch seam to seal. Or Fold two sides together into center Fold top into rectangle and repeat till you have a loaf shape. Push ends into its self and pinch to seal. See video to get better discriptions on this or use your own method of making a loaf. Use parchment paper if needed. Place into bread pan and flatten. Repeat for second loaf.
• 6. Cover and proof for 40 minutes. Turn on oven to 425 degrees about 10 minutes before loafs are proofed. (depending on your oven, mine takes a little longer)
• 7. Uncover loafs. They should have raised over the top of your loaf pan. You may lightly dust with flour if desired. Using a very sharp knife, score down the center of bread.
• 8. Put into oven and bake for 10 minutes and then turn down to 350 degrees and bake for 30 to 35 minutes.
• 9. Remove bread from pans and cool on wire rack. Spread a small amount of butter on top for a softer crust while still hot.
• 10. Let cool and place in zip locks to freeze a loaf and keep one to eat right away.