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Classic Country Loaf Using Sourdough Discard

Half of a freshly baked country loaf with sourdough discard showing an open, airy crumb structure.
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Bake a rustic, naturally leavened country loaf with a good crust and open crumb by incorporating your leftover sourdough discard.

Ingredients

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  • 350g bread flour
  • 150g whole wheat flour
  • 350g water (room temperature)
  • 100g sourdough discard (unfed, straight from the fridge)
  • 10g fine sea salt
  • 5g instant dry yeast (optional, for a quicker rise)

Instructions

  1. In a large bowl, mix the bread flour, whole wheat flour, water, and sourdough discard until just combined into a shaggy mass. Let this mixture rest, covered, for 30 minutes (autolyse).
  2. If using yeast, sprinkle it over the dough. Add the salt. Use the Rubaud method or stretch and folds to fully incorporate the salt and develop initial gluten structure for about 5 minutes.
  3. Cover the bowl and let the dough bulk ferment at room temperature (around 72°F or 22°C) for 3 to 5 hours, performing a set of stretch and folds every 45 minutes for the first 2 hours. The dough should increase in volume by about 30-50% and show signs of life.
  4. Gently turn the dough out onto a lightly floured surface. Pre-shape the dough into a loose round. Let it rest, covered, for 20 minutes.
  5. Perform the final shaping, creating good surface tension. Place the shaped loaf, seam-side up, into a well-floured banneton basket.
  6. Cold proof the dough in the refrigerator for 12 to 18 hours. This develops the tangy flavor.
  7. Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.
  8. Carefully remove the hot Dutch oven. Gently turn the cold dough out onto parchment paper. Score the top of the loaf as desired.
  9. Carefully lower the dough (using the parchment paper) into the hot Dutch oven. Cover and bake for 20 minutes at 500°F (260°C).
  10. Reduce the oven temperature to 450°F (232°C), remove the lid, and continue baking for another 25 to 30 minutes until the crust is deep brown.
  11. Remove the loaf from the Dutch oven and cool completely on a wire rack before slicing.

Notes

  • Using 100% discard instead of an active starter provides flavor without needing to feed a starter separately.
  • For a more rustic texture, increase the whole wheat flour to 200g and reduce the bread flour to 250g.
  • If your kitchen is cool, placing the dough in a turned-off oven with the light on can help maintain a consistent bulk fermentation temperature.

Nutrition

Find it online: https://daisyrecipe.com/country-loaf-with-sourdough-discard-recipe/