Hi, all! I’m back again to share my weekly loaf recipe with you all. For my sourdough lovers, this is a great recipe for using up your discard- plus, it only takes a couple hours from start to finish! I learned this recipe from pantrymama.com years ago and have been loving it ever since. Here it is:

Ingredients:

• 100g sourdough discard (I use a whole wheat starter, but you can use white too)
• 360g room temperature water
• 450g bread flour
• 7g active dry yeast
• 10g salt
• You will also need a Dutch oven or some covered bakeware dish

Measure all of your ingredients into a large mixing bowl. Tip: I find that the best way to ensure full mixing is to add the discard and water first; then pour the dry ingredients in. Using a stand mixer with a dough hook attachment (or a fork and some elbow grease), mix the ingredients until they are thoroughly combined.

Cover the dough and leave to rise until doubled in size, usually about 1 hour.

Once your dough has risen enough, preheat the oven to 425F and put your Dutch oven into the heating oven (including the Dutch oven lid). While the oven heats, pour your dough onto a large piece of parchment paper. It is a fairly loose dough so it may spread, but do your best to contain it to a rough circle.

Once the oven is preheated, remove the Dutch oven and remove the lid. Place the parchment paper and dough into the Dutch oven. Tip: I find this works best if you pick up the four corners of the parchment paper and make a little hammock for the dough. Otherwise, it tends to spread out during transfer.

Cover the Dutch oven and place it back in the oven. Bake for 25 minutes. Then, remove the lid and decrease the oven temperature to 390F. Bake for an additional 15 minutes.

Remove the loaf to a cooling rack and remove the parchment paper. Let it cool for at least 10 minutes, and then slice it! I find this loaf to be excellent for savory sandwiches (especially grilled cheese), and it also makes an amazing toast. Happy baking!