SOURDOUGH DISCARD BREAD
Like many people, I have been learning how to make sourdough. The biggest problem I have stumbled upon in my sourdough journey is the wastefulness of the discard part of all recipes, and with the lack of resources recently it's more important than ever to reuse the discard starter. In the spirit of zero waste, tonight I am testing a sourdough discard recipe.
Provided by Rebecca Stern
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 6h25m
Yield 12
Number Of Ingredients 9
Steps:
- Mix water, starter discard, and yeast together in a large bowl; whisk or swish around with your fingers. Let mixture sit for 10 minutes.
- Combine 2 cups plus 4 teaspoons whole wheat flour and 2 cups plus 4 teaspoons bread flour in another bowl; sprinkle over the entire yeast mixture and sprinkle salt on top of the flour. Mix well by hand until you can form a ball. Let this dough ball sit covered with a kitchen towel for 30 minutes.
- Knead dough on a floured surface until you have a nice, tight ball; once you notice the surface of the dough start to tear, stop kneading. Be sure not to add too much flour while kneading, you should only need about 1 tablespoon or 2.
- Line a bread basket with a kitchen towel and liberally sprinkle 1/4 cup bread flour on the towel so the dough won't stick while rising. Place dough into the bread basket with the bottom of the loaf facing up. Let rise for 2 hours.
- Place a Dutch oven in the oven and preheat oven to 475 degrees F (245 degrees C).
- Turn dough over onto a piece of parchment paper. Cut a shallow "X" across the surface of the dough using a very sharp knife.
- Using hot pads, carefully remove the Dutch oven from the oven. Place it on the stovetop and remove the lid. Hold the sides of the parchment paper to lift the loaf and carefully lower it into the Dutch oven. It's totally fine for the bread to bake with the parchment paper, it makes it easier to handle.
- Cover the Dutch oven and bake in the preheated oven for 40 minutes. Reduce oven temperature to 450 degrees F (230 degrees C) and continue to bake until golden, about 20 minutes more. Remove from the oven and place on a wire cooling rack. Let bread cool for at least 2 hours before cutting.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 34.9 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 3.4 g, Protein 6.5 g, SaturatedFat 0.1 g, Sodium 343.9 mg, Sugar 0.4 g
SOURDOUGH BREAD
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
Provided by Food Network Kitchen
Time 16h
Yield 2 medium boules
Number Of Ingredients 8
Steps:
- For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
- For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
- Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
- Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
- Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
- Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
- Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
- About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
SOURDOUGH DISCARD BREAD
Use up your sourdough starter with this beginner's artisan loaf
Provided by JenniBee
Time 5h5m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 141 kcal, ServingSize 1 serving
PUMPKIN BREAD WITH DISCARD SOURDOUGH STARTER
A moist and spicy pumpkin bread with a strong pumpkin flavor! The cardamom and pepper give this recipe a Scandinavian flair. This recipe makes loaves or muffins, and can be made with or without sourdough starter. To substitute starter add 2/3 cup water to wet ingredients and 1 1/4 cups flour to the dry ingredients
Provided by Meghan O
Categories Quick Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Grease and flour 3 3x7 loaf pans or line muffin pans.
- Combine pumpkin, eggs, starter (or water if using), and sugars until smooth.
- In a separate bowl, combine flour, soda, salt, and spices.
- Gradually add dry ingredients to wet ingredients until fully incorporated.
- Pour into prepared pans and bake until a toothpick inserted into the center comes out clean (Approximately 30 minutes for muffins, 60 minutes for loaves).
Nutrition Facts : Calories 201.2, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 312.6, Carbohydrate 25.9, Fiber 0.7, Sugar 15.2, Protein 2.5
More about "sourdough discard bread food"
EASY SOURDOUGH DISCARD BREAD WITH SIMPLE INGREDIENTS
From more.ctv.ca
Servings 1Category Side Dish
- In a large bowl or the bowl of your stand mixer, combine two cups of bread flour with the instant yeast, sugar, and salt. Make a well in the centre and add in the sourdough starter discard and warm water. Stir the mixture into a shaggy dough then knead until a smooth and springy dough forms, about four to five minutes.
- Lightly grease a large bowl with non-stick cooking spray and transfer in the dough. Set a dinner plate over the bowl and place in a warm spot to rise for 1.5 - two hours or until the dough has doubled in size.
- When the dough has risen, punch it down, form it into a tight ball, and turn it out onto a lightly floured piece of parchment paper, seam side down. Coat the top of the dough with flour, place the greased bowl upside down over top of the dough, and allow it to rise for another 30 minutes or so while you preheat your oven.
- Place a large Dutch or French oven fitted with its lid into the bottom third of your oven and preheat it to 450ºF. When the oven has preheated and the dough has risen slightly, use a sharp knife to cut a slit about 2.5 centimeters deep across the top of the dough. Carefully remove the lid from the hot Dutch or French oven, transfer the dough and parchment paper into the oven, splash a little water on the underside of the lid, and quickly place the lid back onto the pot.
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