Quick Discard Sourdough Bread
Like so many people during the peak of the pandemic I started baking sourdough bread, but felt like the biggest time commitment. My husband, Rylan, even helped by feeding the starter when he got up before me and it still took 12 hours to get two loaves. But this Quick Discard Sourdough Bread gave us two beautiful loaves in less than 4 hours. Sign me up! You do need to have quick or instant yeast on hand to get this speed. You just need to be vigilant and make sure they don’t over proof and fall.
I have made this recipe quite a few times and as long as I don’t abandon or forget about it, like I did while baking this batch, it turns out perfect every time. The inside is soft and fluffy, and the crust has the right crunch and chew; great for toast, sandwiches, grilled cheese, you name it!
There aren’t many modifiers or substitutions for this mix, I will add any as I find them; but the Cauldron Corner will be at the bottom as always!
Quick Discard Sourdough Bread
Get fresh, hot sourdough bread in less than 4 hours. This comes together so quickly and easily, just be sure to keep an eye on the dough while it proofs.
- 1100 grams All-Purpose Flour
- 200 grams Discard Sourdough Starter
- 650 grams Warm Water ([wprm-temperature value=”105″ unit=”F”] – [wprm-temperature value=”115″ unit=”F”])
- 20 grams Salt
- 60 grams Olive Oil
- 15 grams Instant Yeast
Combine all the ingredients in a large bowl or stand mixer bowl. Knead on low for 5 minutes
Scrape the bottom of the bowl and knead for one additional minute
Scrape and tuck the dough into a smooth ball, pour a little oil down the sides of the bowl and spread to lightly coat the sides of the bowl.
Remove the hook from the dough, cover with a damp towel and proof in a warm place for 1-2 hours.
Once doubled in size, gently scrape the dough onto a lightly floured surface.
Shape into a long, even log and divide into two even pieces.
Stretch the first piece into a long even rectangle.
Fold the long sides into the centre in even thirds
Fold the top corners in to create a triangle at the top. Tightly tuck and roll the dough down to the bottom pinching and squeezing to seal the roll.
Tuck and pinch the ends smooth and set into a loaf pan. Repeat with the remaining piece.
Cover both pans with a towel and set in a warm place to proof for 30 minutes to 2 hours. Keep a close eye on the loaves as they rise.
Once they appear doubled preheat the oven to [wprm-temperature value=”425″ unit=”F”].
Once oven has reached baking temperature slice the tops to allow for expansion. Fill a small pan with a few inches of water and set on an over rack below the rack your loaves will be baking on.
Set the loaves in the oven and bake for 10 minutes.
Reduce heat to [wprm-temperature value=”400″ unit=”F”] and bake for 23 minutes.
Allow to cook before slicing
Cauldron Corner
- Wheat: Conception, rebirth, fertility, abundance, prosperity, Goddess
Bread is hugely integrated with almost all of the sabbaths, the baking and offering of bread, tying back to the properties of the grain. The significance of a successful crop and harvest meant that you could bake bread and feed your family through the difficult winter. Imbolc, Lammas, and Mabon, are particularly aligned with baking bread. Quick Discard Sourdough Bread is a great way to share bread with that deep tang that sourdough brings.
Sourdough itself is inclined to giving, gifting and generosity. The history of Amish Friendship Bread, sharing abundant baking with family and friends, and gifting starter to someone who could it. A simpler time for gift giving, the value of homemade and hand crafted over store bought and material.