Farmhouse Loaf (w/discard)

Rustic white bread loaf made with sourdough discard for added flavour.

Ingredients

• 200g sourdough discard (unfed starter)
• 350g strong white bread flour
• 7g instant yeast
• 1 tsp salt
• 1 tbsp sugar
• 250ml warm water
• 2 tbsp olive oil or melted butter

Method

1. Combine the sourdough discard, flour, yeast, salt, and sugar in a large bowl.

2. Add the warm water and olive oil. Mix together until a rough dough forms.

3. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

4. Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave to rise in a warm place for 1-1.5 hours until doubled in size.

5. Knock back the dough and shape into a loaf. Place in a greased 900g (2lb) loaf tin.

6. Cover and leave to prove for another 30-45 minutes until risen.

7. Preheat the oven to 200°C (400°F).

8. Dust the top of the loaf with flour and slash with a sharp knife if desired.

9. Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.

10. Turn out onto a wire rack and allow to cool completely before slicing.

Nutrition (whole recipe, approximate)

Notes

The sourdough discard adds a subtle tang to the bread without requiring a long fermentation. This is a great way to use up discard from regular sourdough maintenance. Store in an airtight container for up to 3 days, or slice and freeze for up to 3 months.

Tags: #bread #sourdough