Sourdough Discard Bread Boule Recipe – Milk and Pop
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This Sourdough Discard Bread Boule is the perfect recipe to use your discard. Made with simple ingredients and using all-purpose flour, this bread has a delicious sourdough flavor, can be made quickly, and is perfect for toasts and bruschetta.
New to sourdough? I can teach you how to make a sourdough starter!
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🍞Why bake this loaf
📃Ingredients
This recipe calls for simple ingredients: sea salt, water, all-purpose flour, sourdough discard and instant yeast.
All-purpose flour. I use all-purpose flour for this recipe. It gives me a loaf with an easy to cut crust and a soft interior, less chewy than when using bread flour. If you prefer to bake a more artisan-like loaf using bread flour, just replace all-purpose flour with it.
Water. Don’t use cold water: it can slow down yeast activity significatively.
Yeast. I use instant yeast for this recipe. It can be made with active dry yeast: just remember to activate it first, using part of the water this recipe asks for.
🥣How to make it
Step 01. Start by mixing all ingredients together. Mix using a spoon, until dough is formed.
Step 02. Knead until dough is smooth (about 4-5 minutes). Let it rise for 1h30, covered.
Step 03. Shape the dough into a ball by folding it over itself. Then, using your hands, pull the dough to you to create some more tension.
Step 04. Place shaped dough into a banneton coated with rice flour, and let it rise for about 30 minutes. Preheat the oven to 450F, middle shelf.
Step 05. Place dough into parchment paper and score it, using a sharp blade.
Step 06. Using the edges of parchment paper, place dough into the Dutch Oven carefully, close the lid and bake for 30 minutes. Remove the lid, lower temperature to 425F, and bake for 10-15 minutes more, or until golden brown at the top.
Step 07. Remove from the Dutch Oven and let the loaf cool over a cooling rack. Wait for at least one hour before slicing.
✔️Expert Tips
This dough is not as sticky as a focaccia dough, but can be a bit tricky to work with in the beginning. If you’re kneading using your hands, flour them first to make it easier.
Want a more flavorful loaf? After shaping, you can cold ferment this recipe overnight. Cover and place inside the fridge. Before baking the next day, preheat the oven. You can bake it straight from the fridge.
Never use hot water. Using hot water will kill most of (if not all) the yeast. When baking bread, use room temperature or lukewarm water.
Looking for some ideas of what to do with leftovers? I have put together my favorite sourdough leftover recipes for you!
🙋🏻♀️FAQ
Yes, you can use active sourdough when making this recipe, even though it calls for discard.
You can make this recipe without a Dutch Oven. Use a baking sheet lined with parchment paper, and spray the loaf with water before baking it. You can also place another baking sheet with a cup of water on the bottom shelf when preheating the oven. Careful when opening it!
Looking for more sourdough discard recipes? These are my all-time favorites:
🫙Storing and freezing
Let the loaf fully cool before storing. I like to store mine in a bread box. You can also just wrap it around a clean kitchen towel, or check my tips for storing sourdough bread. It is good for 4 to 5 days.
To freeze, do it after it has cooled. You can freeze it whole or sliced. Place bread inside a plastic bag, seal it and store in the freezer.
If you tried this Sourdough Discard Bread Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!
📖 Recipe
Sourdough Discard Bread Boule
This Sourdough Discard Bread Boule is the perfect recipe to use all that discard. Made with simple ingredients and using all-purpose flour, this bread has a delicious sourdough flavor and perfect for toasts and bruschetta.
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Ingredients
Instructions
-
In a bowl, or the bowl of your stand mixer if using, add all ingredients. Mix using a spoon, until dough is formed.
-
Knead until dough is smooth (about 4-5 minutes).
-
Let it rise for 1h30, covered.
-
Shape the dough into a ball by folding it over itself. Then, using your hands, pull the dough to you to create some more tension.
-
Place shaped dough into a banneton coated with rice flour, and let it rise for about 30 minutes.
-
Preheat the oven to 450F, middle shelf.
-
Place dough into parchment paper and score it, using a sharp blade.
-
Using the edges of parchment paper, place dough into the Dutch Oven carefully, close the lid and bake for 30 minutes.
-
Remove the lid, lower temperature to 425F, and bake for 10-15 minutes more, or until golden brown at the top.
-
Remove from the Dutch Oven and let the loaf cool over a cooling rack. Wait for at least one hour before slicing.
Notes
Want a more flavorful loaf? After shaping, you can cold ferment this recipe overnight. Cover and place inside the fridge. Before baking the next day, preheat the oven. You can bake it straight from the fridge.
Never use hot water. Using hot water will kill most of (if not all) the yeast. When baking bread, use room temperature or lukewarm water.
You can make this recipe without a Dutch Oven. Use a baking sheet lined with parchment paper, and spray the loaf with water before baking it. You can also place another baking sheet with a cup of water on the bottom shelf when preheating the oven. Careful when opening it!
You can use active sourdough when making this recipe, even though it calls for discard.
Nutrition
Serving: 1sliceCalories: 148kcalCarbohydrates: 31gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 325mgPotassium: 45mgFiber: 1gSugar: 0.1gVitamin C: 0.002mgCalcium: 7mgIron: 2mg
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