The easiest no fail, no-knead sourdough discard bread is mixed together the night before, fermented overnight, and baked in the morning. This recipe has a soft, chewy crumb with a crusty exterior, and that tangy sourdough taste – without all the work.
I know, I know, this recipe isnโt a true sourdough bread recipe. While it does contain sourdough discard, it also contains commercial yeast.
This does two things. It makes it a no-fail recipe as the yeast helps the bread rise whether or not your sourdough starter is active enough. Which then, in turn, allows you to forego the kneading (or stretch and folds) in this recipe.
Sourdough discard bread is the perfect way to use up that extra sourdough discard. Serve it alongside soup, your favorite pasta dish, or make a robust sandwich.
Why you will love this recipe:
Super easy: Mix it up, leave it overnight, shape and bake in the morning. About ten minutes of hands on time allows you to have the yummiest bread.
Delicious: That delicious sourdough tanginess, but without all the kneading and stretching.
Budget friendly: Iโm always looking for healthy ways to stretch the grocery budget. This recipe is a great one, especially if you have a super busy schedule.
Tips For Making Sourdough Discard Bread:
- To make this bread fluffier and rise better, make sure not to skip adding tension to the dough when shaping. You can easily just plop it onto parchment paper and bake and still get a decent quality loaf, but taking an extra 2-3 minutes to pull the dough edges to the center and then cupping your hand and pulling the dough towards you on the countertop makes a huge difference.
- I like using active dry yeast for this recipe because it can have a slightly slower rise compared to instant yeast.When dissolving the yeast, make sure the water is around 110 degrees. Too hot and you run the risk of killing the yeast.
- To get that crusty exterior, you will need to bake the bread in a dutch oven.
Ingredients:
All-purpose flour: If using freshly milled flour, choose hard, white wheat berries.
Active dry yeast
Sourdough discard: This is sourdough starter that hasnโt been fed in at least 12 hours. It is the portion you would typically just toss before feeding the starter. Active starter could also be used, but you will have a less tangy flavor.
Water: Preferably filtered.
Salt: I use sea salt.
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Tools you will need:
Large spoon or silicon spatula
Parchment paper
FAQ:
What can I use my sourdough discard for?
Sourdough discard is super versatile and can be used for so many recipes. Some options include muffins, quick breads (like pumpkin, banana, zucchini, etc.) pancakes, waffles, crackers, cakes, and more.
What is the difference between active sourdough and discard?
Active sourdough starter is starter that has been fed water and flour and allowed to sit until it is bubbly and about doubled in size. Sourdough discard is after the starter has peaked, and it has started to come down. It is the portion that you would typically throw away before feeding.
Although, at this point, I never throw away discard because it can be used in so many things.
How To Make Sourdough Discard Bread:
Warm water to about 110 degrees. Add active dry yeast and stir. Allow to sit for about five minutes until it gets nice and bubbly.
In a large bowl, whisk together salt and flour.
Add sourdough starter and yeast/water mixture.
Mix well with a large spoon or silicon spatula. It will be a shaggy dough.
Cover with a lid or plastic wrap and leave at room temperature for around 12 hours.
The next day, preheat the oven to 450. Place your dutch oven and lid into the oven to preheat.
Turn the dough on a lightly floured surface. The dough will be pretty sticky.
Shape into a ball by pulling the sides and bringing them into the center. I do this about 4-6 times. Flip the ball over, seam side down.
Taking your hands, grab the dough and pull it towards you a few times. This adds tension (as does the last step) to the dough, which helps the dough rise more during baking.
Place the dough on parchment paper. Cover with a towel and allow to rise in a warm place for 30 minutes to an hour. The stove top works wonderfully for this as your oven preheats.
Slash with a lame or knife (if desired) and place the parchment paper and dough into the dutch oven and cover with a lid.
Place the dutch oven into the oven and turn the heat down to 400 degrees. Bake with the lid on for 30 minutes, then remove the lid and bake for about 20-30 minutes until golden brown.
Allow to cool completely before slicing. I usually just allow it to cool in the dutch oven.
Storage:
Store uncut bread in a paper or linen bag. Once cut, store cut side down on a cutting board lightly covered or in a storage bag. A zip-lock bag will also work.
Baker’s Schedule
8 PM: Mix up the dough and cover. Leave at room temperature.
8 AM the next day: Preheat oven with dutch oven and lid inside. Turn dough out onto a lightly floured surface. Shape. Place on parchment paper and cover with a towel for 30 minutes.
9 AM: Bake, then allow to cool before slicing.
Find More Sourdough Recipes:
- Bread Machine Sourdough Bread Recipe
- Spelt Sourdough Bread
- Sourdough Rye Bread
- Sourdough Pumpkin Bread
- Pumpkin Sourdough Bread
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Sourdough Discard Bread
Ingredients
- 1 1/4 cup water, 295g
- 2 1/2 teaspoons yeast or one packet, 7g
- 2 teaspoons salt, 10g
- 1 cup sourdough discard, 255g
- 4 cups all-purpose flour, 575g
Instructions
- Warm water to about 110 degrees. Add active dry yeast and stir. Allow to sit for about five minutes until it gets nice and bubbly.
- In a large bowl, whisk together salt and flour.
- Add sourdough starter and yeast/water mixture.
- Mix well with a large spoon or silicon spatula. It will be a shaggy dough.
- Cover with a lid or plastic wrap and leave at room temperature for around 12 hours.
- The next day, preheat the oven to 450. Place your dutch oven and lid into the oven to preheat.
- Turn the dough on a lightly floured surface. The dough will be pretty sticky.
- Shape into a ball by pulling the sides and bringing them into the center. I do this about 4-6 times. Flip the ball over, seam side down.
- Taking your hands, grab the dough and pull it towards you a few times rotating the dough after each pull. This adds tension (as does the last step) to the dough, which helps the dough rise more during baking.
- Place the dough on parchment paper. Cover with a towel and allow to rise in a warm place for 30 minutes to an hour.
- Slash with a lame or knife (if desired) and place the parchment paper and dough into the dutch oven and cover with a lid.
- Place the dutch oven into the oven and turn the heat down to 400 degrees. Bake with the lid on for 30 minutes, then remove the lid and bake for about 20-30 minutes until golden brown.
- Allow to cool completely before slicing
Notes
- To make this bread fluffier and rise better, make sure not to skip adding tension to the dough when shaping. You can easily just plop it onto parchment paper and bake and still get a decent quality loaf, but taking an extra 2-3 minutes to pull the dough edges to the center and then cupping your hand and pulling the dough towards you on the countertop makes a huge difference.
- I like using active dry yeast for this recipe because it can have a slightly slower rise compared to instant yeast.
- When dissolving the yeast, make sure the water is around 110 degrees. Too hot and you run the risk of killing the yeast.
- To get that crusty exterior, you will need to bake the bread in a dutch oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t like the sour flavor that comes with bulk fermenting on the counter overnight. Can I just fridge ferment overnight at step 5?
What’s the difference between active and instant yeast?
Active yeast needs to be “activated” before use (dissolved in warm water). Instant yeast is ready to use as soon as you open the package.
Hello, love your website!
If I would like to make two loaves at the same time and I double the recipe, when would I divide the dough and can I place one in the refrigerator while the other is baking?
Thank you. I would divide the dough after the first rise, when it says to turn the dough on onto a flour surface. Let both of the loaves rise at room temperature for 30 minutes to an hour and room temperature. Then I would stick one in the fridge while the other is baking. I’ve never tried this, but I feel like it should work.
I will have to try making this again. It rose nice during the 12h ferment time, but it ended up not rising much in the oven. The flavor is amazing though.
Hmm. Is your house warm? If it ferments too long, it may not rise as well. Glad it was still tasty!
Iโm confused by the preheating process. So you put the Dutch oven in the oven while itโs preheating and while the dough rests the second time? So itโs in the oven while empty for 30 minutes – and hour at 450? Isnโt it screaming hot at that point?
Yep. You want to preheat the dutch oven. It will be very hot. This will create a lot of steam which gives it a really nice crust.
This has been the best recipe! Iโve tried some from other websites and they never turn out. Yours is definitely the best thanks Lisa!
So glad you enjoyed it!
Hopefully yhis isn’t a silly question but, Do you score this dough before the bake? Your directions don’t say and the photos look as if the cracks might be “blowouts” ???
Five stars isnโt enough! This is an awesome recipe! My kids loved it. I used active starter, and it has a wonderful sourdough tang. I also used half whole wheat flour and added a 1/4 cup of olive oil and an extra 1/3 cup of warm water to the dough. I also added 1 tsp of sugar when I was proofing the yeast. It rose quickly, so after eight hours I shaped the loaf and let it rise for an hour, and baked it for the full recommended time.
So glad you enjoyed the recipe!
Iโm preheating my dutch oven now. Is this only supposed to make one loaf? I feel like is way too much dough for just one loaf.
It makes two loaves.
Can this be made with gluten free bread flour? My discard does have gluten, but I eat it anyway.
Mayybbbeee. Never tried it, and there may need to be adjustments made.