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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Un-Loaf Sourdough Bread (using discard)* Recipe

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This recipe for Un-Loaf Sourdough Bread (using discard)* is from Maxine's Add-Ons, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
500 grams flour
335 grams water
25 grams unfed starter (discard)
10 grams sea salt
Directions:
Directions:
Mix: (In the evening)
Mix all of the ingredients together, well, ensuring no lumps of flour remain. It will be a shaggy dough. Cover with plastic or put into a proofing bucket.

Bulk fermentation:
Let the dough bulk ferment overnight. The amount of time this takes will vary, with the highest impact being the temperature of your dough and the quality of your unfed starter. Your dough will rise faster if your discard is a day or two old. It will take much longer if it is a month old. It will also rise faster if you use warm water, and slower if you use cold water. It should double in size.

Shaping and second rise:
In the morning, dump the dough onto your work surface. Using a bench scraper, coax your dough into a round or oval shape. Flip the dough into a floured banneton and cover. Let rest for 2 hours. It should have noticeably puffed up and jiggle quite a bit when you tap the banneton. The dough may as much as double in size in the banneton.

Score and bake:
Turn the loaf out onto parchment paper or a bread sling. Score and place in a Dutch oven or bread dome. Place in a cold oven. Turn the oven on to 450º and set the timer for 1 hour. After 1 hour, take off the lid and bake another 5-10 minutes, or until the crust is golden brown. The internal dough temperature should be around 205º. Cool and enjoy
Number Of Servings:
Number Of Servings:
1 loaf

 

 

 

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