Fluffy Sourdough Discard (Print Version)
# Ingredients:
→ Dough Base
01 -
½ cup sourdough discard, under one week old (100g)
02 -
2½ teaspoons kosher salt (10g), with extra for sprinkling on top
03 -
1¾ cups + 2 tablespoons warm water, 80-90°F (450g)
04 -
4 cups + 3 tablespoons bread flour (500g)
→ Toppings & Oil
05 -
Choose fresh or dried herbs that you like best
06 -
6 tablespoons olive oil, separated into portions
# Instructions:
01 -
Mix flour, water, sourdough discard, and salt in a big bowl until everything's blended. It’ll be more like batter than dough. Cover it up and set it aside for 15 minutes.
02 -
Get your hands wet and stretch the dough: grab, lift, fold it over itself. Turn the bowl slightly and repeat about 16 times. Rest it for 15 minutes. Do this whole routine another 5 times (total of 6 sets).
03 -
Coat a bowl with 2 tablespoons olive oil. Move dough into the bowl, turn it to cover with oil, then seal it up. Let it rise until it’s twice the size, about 4 hours at 75°F.
04 -
Line a pan with parchment if you like, then drizzle on 2 tablespoons olive oil. Lay the dough in the pan and gently push it toward the edges. If it keeps springing back, give it a 10-minute break and try again.
05 -
Cover it and let it puff up for about 2 hours. Want a tangier flavor? Chill it overnight, then bring it back to room temp and let it proof 2-4 hours before baking.
06 -
Heat the oven to 375°F. Press oiled fingers into the dough to make dimples, drizzle on the last 2 tablespoons olive oil, and sprinkle with salt and herbs. Bake for 25-30 minutes until it’s golden. Cool for 10 minutes before slicing.
# Notes:
01 -
Make it the same day or let it ferment overnight for a deeper flavor
02 -
Store leftovers in an airtight container for 2 days at room temp or freeze for up to 3 months