This is my tried sourdough discard loaf recipe that I have gotten the best results with. The sourdough discard adds a lovely tangy flavor to the bread, and mixed grains give a nutty flavor. Using your discard on your baked goods is a good way to avoid food waste. 👍😊
I use 100% sourdough discard for this recipe and I made my video tutorial as detailed as possible to help you make the recipe. 😊
I feed my starter daily, but I don’t bake that often because of my busy online school schedule. 📓 I always save my discard and store it in the fridge. Therefore, I have to come up with new ideas for using sourdough discard all the time. I have already shared some of my discard recipes here:
- My kitchen temperature is around 23C to 24C / 73F to 75F. If your kitchen is warm, like 28C/82F, your bulk fermentation will only be 3 to 4 hours.
- When the dough has risen about 50%, and you see a bunch of little air throughout, it’s ready for shaping.
- The fermentation and proofing time will vary from various factors. So, don’t focus too much on time, but look at your dough.
- About my Sourdough Discard: My discard for one week (100% hydration). I store it in the fridge, and when I want to use it for baking, I let it sit at room temperature for 1 to 2 hours.
- For the mixed kernels: Soak mixed kernels with boiling water. Set aside until ready to use. You don’t need to drain the kernels before adding them to the dough because they will soak all the water. I used a blend of rye kernels, cracked wheat kernels, sesame seeds, flaxseeds, and sunflower seeds.
- Watch your dough at the final stage and fold as it is proofing relatively quickly. Use my timing only as a guideline.
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.
My other discard video recipes:
- Moist Chocolate Cake
- Banana Cake
- Carrot Buns
- Chocolate Brownie
- Banana Bread
You will need:
- 235 grams sourdough discard
- 250 grams flour (I used 200 grams bread flour, 25 grams all-purpose flour, and 25 grams whole wheat flour)
- 170 grams water
- 7 grams fine sea salt + 3 grams water
- 100 grams mixed kernels (fx flaxseeds, sesame seeds, rye kernels, cracked wheat kernels, and sunflower seeds)
- 90 grams boiling water
- Take the sourdough discard out of the fridge and let it sit at room temperature for 1 to 2 hours.
- Then soak the mixed kernels with boiling water. Set aside until ready to use.
- Autolyse: In a mixing bowl, add the flour and water. Stir all the ingredients until no dry flour is left, cover, and let the dough sit for 1 hour.
- Discard: Add the sourdough discard. Mix and squish it into the autolyse dough. Once well incorporated, mix the dough using the Rubaud method. I mixed my dough for about 6 to 8 minutes. Cover and rest for 30 minutes.
- Salt: Add salt and water. Mix it a little, then lightly wet your work surface and perform the slap and fold for 5 to 6 minutes until the salt is well incorporated—cover and rest for 30 minutes.
- Lamination: Laminate the dough, add the soaked kernels, fold and transfer into a lightly greased container or bowl—cover and rest for 1 hour.
- 1x coil fold: Perform one full coil fold and rest the dough for 1 hour.
- 1x coil fold: Perform half coil fold and rest the dough for 30 minutes, or until the dough has increased in volume by 50%. Watch your dough at this stage because it is proofing relatively quickly.
- Final shape: Lightly dust your work surface with flour, flip the dough over, and shape it into a tight batard. Transfer in a floured banneton and cover it with a towel or cloth.
- Cold retard: Transfer the dough to the fridge for 16 to 18 hours. My fridge temperature is 3C / 37F. Adjust the proofing time according to your fridge temperature.
- Pre-heat the oven: One hour before baking, preheat the oven (up and down heat) with a dutch oven or cast iron pan to 250C/480F.
- Score and bake: Once the oven is ready, take the dough out of the freezer, score, and bake it (with lid) for 20 minutes. Then take the lid off, lower the heat to 220C/428F, and bake for 10 minutes, then 12 minutes at 210C/410F.
- Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.