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.
Ingredients
- 1100 grams All-Purpose Flour
- 200 grams Discard Sourdough Starter
- 650 grams Warm Water 105 °F - 115 °F
- 20 grams Salt
- 60 grams Olive Oil
- 15 grams Instant Yeast
Instructions
- 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 425 °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 400 °F and bake for 23 minutes.
- Allow to cook before slicing