Sourdough Discard Bread
When you work with sourdough, it is inevitable that a lot of old sourdough is left over when you refresh the dough. But what to do with it? One option is to compost it, but in the age of zero food waste and upcycling, you can also do something with it.
Old sourdough is also perfect for adding flavor to yeast breads. Whether 2 weeks or 2 months old. Well, it always depends on your own taste. If you don't like the sourness, you have to be careful with the amount.
In this recipe, I used yeast for the primary fermentation and incorporated old sourdough. It turned out really well, even though the amount was too much for my new bannetons.
| Ingredient | Weight | % |
|---|---|---|
| Wheat Flour | 100g | 100 |
| Water | 100g | 100 |
| Dry Yeast | 0.3g | 0 |
Poolish
- Duration: Leave overnight at room temperature
Create a poolish the evening before by combining 100g wheat flour, 100g water, and 0.3g dry yeast. Leave it on your countertop overnight.
| Ingredient | Weight | % |
|---|---|---|
| Flour | 1000g | 100 |
| Water | 650g | 65 |
| Poolish | 200g | 20 |
| Discarded Sourdough | 100g | 10 |
| Dry Yeast | 1g | 0 |
| Salt | 20g | 2 |
Main Dough
The next day, combine 1000g flour, 650g water (keep a bit for later), 200g poolish, 100g discarded sourdough, and 1g dry yeast. Mix for 10 minutes, then add 20g salt and the left water. Mix for another 5 minutes until the window pane test passes.
Bulk Fermentation
- Duration: Perform coil folds every 30 minutes for 2 hours
Place the dough in a greased plastic container and perform one set of coil folds every 30 minutes for 2 hours.
After another 30 minutes, divide and pre-shape the dough. Let it relax for 20 minutes before final shaping.
Cold Proof
- Cold Proof: Overnight in the fridge or bake after 1-2 hours
Place the shaped dough into proofing baskets and let them cold proof in the fridge overnight.
Resting & Baking
- Oven: Preheat to 250°C / 482°F
- Bake: Bake for 20 minutes with steam at 250°C / 482°F, then reduce to 220°C / 428°F for another 25 minutes
Score the loafs and bake them at 250°C / 482°F with steam for 20 minutes, then reduce the temperature to 220°C / 428°F and bake for another 25 minutes.
I scored the loaves after 3 minutes of baking because they were overproofed. I guess my sourdough was still too active.
Enjoy!
