Rustic Sourdough Discard Bread

Discard no more! If you feel like you waste a lot discarding from your starter this bread is for you. Nice crust with a chewy center.

Ingredients:

1 cup discard (straight from the fridge)

2 tbsps dark rye flour

2 tbsps warm water

300 g (1 1/2 cups) warm water

400g flour (I used 1/2 cup dark rye and 2 1/2 cups bread flour)

10 g salt

semolina flour to sprinkle 

Combine the discard, 2 tbsps rye flour and 2 tbsps warm water in a jar. Cover loosely and place in the microwave with a glass of hot water. Leave to double 5-6 hours. 

Then, to the doubled starter add 300g warm water, 400g flour and salt. Mix together then let rest 10 minutes. With wet hands stretch and fold then cover and sit on the counter for 30 minutes. Repeat stretch and fold/30 minutes rest 2 more times. After the last 30 minutes turn out on a well floured surface and shape into a ball.  Sprinkle semolina on a large piece of parchment and sit the dough in the center. Lift into a bowl similar sized to the Dutch oven you will use. Cover top of bowl with plastic wrap. (You can refrigerate the dough overnight then return to room temperature for 2 hours) Or just sit the bowl on the counter 1-2 hours to double. Heat oven with Dutch oven inside to 450°F. Score top of bread with a sharp blade. If dough is too loose try putting it in the freezer for 15 minutes. Once scored bake covered for 30 minutes. Remove lid and bake another 15 minutes. The internal temperature should be 205°F.

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