Pan bread with Sourdough Discard
User Reviews
5.0
111 reviews
Excellent
Pan bread with Sourdough Discard
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 800 g bread flour (King Arthur brand recommended)
- 576 g water at 85F (29C)
- 200 g sourdough starter sourdough discard
- 16 g kosher salt
- 3 g instant yeast (SAF Gold recommended)
Instructions
- Add water and sourdough discard to a large bowl and stir until the starter is dispersed.
- Add flour, then yeast on one side of the flour and salt on the other, making sure the two don't touch each other. Mix by hand, squeezing the dough between your fingers, until a sticky homogeneous mass is formed. Cover the bowl with plastic wrap and let rest for 30 minutes.
- After 30 minutes have passed, perform a stretch and fold, then another one after 20 minutes, and another one 20 minutes later. Let the dough continue its fermentation for an additional hour to 1.5 hours or until it just doubles in size. Don't let it increase in size more than that.
- Gently turn the dough over onto a work surface and cut it in half with a serrated knife. Shape each piece into a log about 9" long, then place the logs seam side down into liberally buttered 9" x 5" bread pans.
- Cover each pan with a piece of paper towel (this will prevent sticking of the dough to the plastic wrap), then a plastic wrap. Let proof for about 1-2 hours or until the dough doubles in size.
- Preheat the oven to 425F (220C). Fill another bread pan or similar with boiling water about halfway and carefully place it on the bottom of the preheated oven.
- Transfer bread pans into the oven and bake at 425F (220C) for 20 minutes.
- After the 20 minutes is up, remove the water pan, decrease the temperature to 400F (205C) and bake for an additional 25 minutes (30 minutes if you want a more crunchy crust).
- Next, remove the bread pans from the oven and place them on top of the stove. Using oven mitts, carefully remove the bread from the bread pans and place it on a cooling rack.
- Using an oven mitt to hold the bread, carefully slice and enjoy it while the bread is hot; or let it cool down completely before eating.
- Once the bread had fully cooled down, wrap it in plastic and store it at room temperature. It will stay fresh for a few days.
Nutrition Information
Show Details
Calories
128kcal
(6%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Sodium
260mg
(11%)
Potassium
35mg
(1%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
1IU
(0%)
Vitamin C
0mg
(0%)
Calcium
6mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 241 slice per serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 260mg | 11% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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