If your house is a little cooler, it will take a little longer for the dough to double. It does use a little commercial yeast - but you will still get some of the sourdough tang from your discard. You can make this easy sourdough discard bread within 2 hours if your house is particularly warm. Make This Sourdough Discard Bread In Under 2 Hours! Love this recipe? Check out our Roasted Garlic and Rosemary Bread or our Easy Asiago Bread next! And if you're ready to level up your bread game (and get our best recipes without the ads!) check out our Everyday Artisan Bread course.This recipe is perfect if you're still building your sourdough starter, but you really want to bake bread. Don't worry - it will smooth out as it rises! If the dough is sticking too much while you're shaping it, add another dusting of flour.ĭo I need a proofing basket? If you've made our Easy Crusty French Bread before, you know that we love using a proofing basket to help the bread hold its shape during its final rise! With this small loaf, a 9-inch proofing basket is often too big, so we prefer using a small mixing bowl (about 6 inches across) to help this loaf hold its shape more effectively. This is a slightly sticky dough - it won't pull into a smooth ball as you mix it, and it will be a bit sticky and shaggy. (We have a whole write-up about this flour measuring conundrum in our online course!) Please use a kitchen scale! Measuring flour with cups is notoriously unreliable, so please use a kitchen scale and follow our gram measurements if you can! If you don't have a scale, measure your flour with the scoop-and-level method to be as accurate as possible. This recipe was developed with Diamond Crystal Kosher Salt, which is colloquially known as the "least salty salt." If you need to use table salt or another fine salt and you are measuring by volume with a teaspoon, reduce the amount of salt by ¼ teaspoon (if you're measuring by weight, don't worry about what brand of salt you're using - just follow the gram measurements!) If you don't have honey, use sugar in its place. For best results, use a high-quality flour for this recipe: We recommend King Arthur Flour and Bob's Red Mill flour. Be sure your Dutch oven is safe at high temperatures, and as always, please check the care instructions on your own equipment before baking. Enjoy!Įquipment. We have tested this recipe in Le Creuset, Staub, Marquette Castings, and Challenger Breadware Dutch ovens. Transfer bread to a cooling rack and let cool at least 30 minutes (and ideally a few hours) before slicing.Continue baking, uncovered, for another 5-10 minutes to deepen the color. The bread should be crusty and lightly browned. After 22 minutes, carefully remove the lid from your dutch oven.Use the parchment paper to carefully lift your loaf into the pot, then use your oven mitts to return the Dutch oven lid and then slide the pot back into your hot oven. Use oven mitts to pull out the hot Dutch oven and remove the lid.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |