Servings: 1 loaf (12 slices)
Calories: 160kcal
Ingredients
- 400 g about 3 cups bread flour or all-purpose flour
- 275 g 1 cup + 2 tbsp warm water, 90–110°F
- 200 g heaping ¾ cup sourdough discard, cold from the fridge
- 6 g 2 tsp instant yeast
- 10 g 1½ tsp salt
- 1 –2 tbsp olive oil to coat the dough
Instructions
- Mix the dough. Whisk flour, salt, and instant yeast in a large bowl. Add sourdough discard and warm water. Stir with a wooden spoon or your hands until no dry flour remains and a rough, shaggy dough forms. Do not overmix.
- Oil and cover. Drizzle olive oil over the dough; turn it to coat all sides. Cover the bowl tightly with plastic wrap or a kitchen towel.
- First rise. Set the bowl in a warm spot until the dough doubles in size — 1 to 2 hours. Use your oven with just the light on if your kitchen is cool.
- Preheat Dutch oven. Put your Dutch oven with lid into the oven. Preheat to 425°F (220°C) for at least 30 minutes.
- Shape the loaf. Flour your hands and work surface lightly. Turn dough out, fold each side into the center, pinch the seam, flip seam-side down. Cup your hands around it and drag gently toward you a few times to build a round, tight shape. Place on parchment paper.
- Second rest. Cover loosely and rest 30 minutes while the oven finishes heating. Just before baking, score a cut ¼ inch deep across the top with a sharp knife.
- Bake covered. Lower dough (parchment and all) into the hot Dutch oven. Put the lid on. Bake 40 minutes — the steam inside gives the bread a full rise.
- Bake uncovered. Remove the lid. Bake 5–10 more minutes until the crust is deep golden brown. Internal temp should read at least 200°F (93°C).
- Cool completely. Lift out using the parchment paper. Rest on a wire rack at least 30 minutes before slicing — cutting too early makes the inside gummy.
Notes
Use discard cold, straight from the fridge — no need to warm it up.
Older discard (1 week+) gives a tangier loaf; fresher discard is milder.
Slightly sticky dough is normal — don't add extra flour.
No Dutch oven? Use a greased loaf pan at 400°F for 35–40 minutes, or a cast iron skillet covered with another skillet.
Overnight option: Mix, cover, refrigerate overnight. Next morning let sit 30 minutes, shape, and bake.
If using active dry yeast instead of instant, dissolve it in the warm water first and wait 5–10 minutes until foamy.
Nutrition
Serving: 1slice | Calories: 160kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Sodium: 220mg | Fiber: 1g
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