Description
Every time I bake this bread, it’s like channeling my Grandma Edie’s spirit—turning humble scraps into golden comfort. The crust? Crackly and proud. The inside? Soft, with just a whisper of tang from sourdough discard. This isn’t just a recipe; it’s a warm loaf of nostalgia, resourcefulness, and joy. If you’ve ever stared at that discard jar and wondered “what now?”, this is your answer. Let’s turn waste into wonder.
Ingredients
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200g sourdough discard (100% hydration)
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430g warm water
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40g honey (or maple syrup)
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10g instant yeast
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70g coconut oil (or neutral/melted butter)
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20g fine sea salt
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860g bread flour (or all-purpose + vital wheat gluten)
Instructions
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Bloom yeast in warm water, discard, and honey—watch for bubbles (5–10 min).
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Mix in oil and salt. Gradually add flour. Form a soft, shaggy dough.
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Knead until smooth and elastic (8–10 min). Use windowpane test.
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First rise in a warm spot until doubled (1–2 hrs).
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Shape into 2 loaves. Fold, roll, pinch, and place seam-side down.
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Second rise 30–45 min. Preheat oven to 375°F. Place a metal pan on the bottom rack.
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Score & bake 30–35 min. Add ½ cup ice to pan for steam. Loaves should sound hollow when tapped.
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Cool completely before slicing (1 hr). Patience = perfect texture!
Notes
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Don’t rush cooling—let the crumb set!
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No bread flour? Boost all-purpose with gluten for better chew.
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For crunch: dust parchment with cornmeal before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 160 1 slice of 16
- Fat: 3g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g