Quick Sourdough Discard Bread

Three slices of sourdough discard bread on a cutting board next to half a loaf.

5 from 2 votes

This Sourdough Discard Bread is a crusty artisan-style loaf made with just a 2-hour rise. Based on my Same Day Sourdough Bread recipe, it uses added yeast for a quicker rise while still giving you a crisp crust and soft, fluffy center. It’s perfect when you want homemade bread without the long wait.

Prep Time10

Cook Time35

Rise Time1 30

Total Time2 15

Course: Bread

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

150 grams sourdough discard ⅔ cup
350 grams water 1 ½ cups
10 grams salt ½ Tablespoon
6 grams instant yeast 2 teaspoons
500 grams bread flour 3 ½ cups

Instructions

Mix dough: With a danish dough whisk, hands, or a large spoon, mix the sourdough discard, water, salt, yeast, and flour in a container with straight sides or a medium clear bowl until no dry flour remains.
150 grams sourdough discard, 350 grams water, 10 grams salt, 6 grams instant yeast, 500 grams bread flour
Once combined, use damp hands to squeeze, fold, and twist the dough in the bowl for about 3-5 minutes. The dough will be sticky and won’t form a smooth ball; this is normal. No need to add extra flour.
Alternatively, you can mix all the ingredients in a stand mixer with a dough hook attachment on low for 3-5 minutes. Use a bowl scraper to help transfer the dough to a clean bowl to rise.
Rise: Cover with a lid or dinner plate so the dough doesn’t dry out, and let it sit for about 1 ½ to 2 hours at 75°F (24°C) or until doubled in size.
Preheat: Near the end of the rise, preheat the oven along with your Dutch oven or bread oven (5-7 qt) to 450°F (232°C).
Shape: Turn the dough out onto an unfloured surface. Lightly dampen your hands. With your hands in a cupping shape, gently rotate the dough counterclockwise while pulling it towards you to create tension on the surface. Repeat this motion a few times until the dough forms a smooth, round ball.

Tip: If the dough sticks to the counter while shaping, use a bench scraper to gently lift and release it from the surface. If the dough is especially sticky and difficult to work with, lightly flour the counter to make shaping easier.

Transfer: Transfer the dough to a piece of parchment paper or a bread sling.
Score: Score the bread with a bread lame or sharp knife. Hold the blade at a 40-degree angle and, following the curve of the dough, make one smooth, confident cut about ¼ inch deep.
Bake: Bake the bread in the Dutch oven for 20 minutes with the lid on. Then, take the lid off and bake for another 15 minutes or until the internal temperature reaches 200°F (93°C).
Cool: Remove the bread from the Dutch oven and allow it to cool on a cooling rack.

Notes

Use a kitchen scale to measure the ingredients rather than measuring with cups and spoons. This will yield more accurate results. Plus, as a bonus, you will have fewer dishes to clean afterward!
I recommend using a straight-edge container so you can visually see how much the dough has risen. A 2-quart container is big enough for 1 loaf. If you are doubling the recipe, use a 4-quart container.
Keep your dough at a temperature around 75°F (24°C) to match the timeline listed. Use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm. At cooler temperatures the dough may take a little longer to rise.
For a faster rise, keep the dough in a warmer spot, but avoid temperatures above about 85°F (29°C). Dough that becomes too warm can turn too sticky and difficult to shape.

Nutrition