Ingredients:
- 100g sourdough discard (unfed)
- 350g warm water (about 90°F)
- 500g all-purpose or bread flour
- 10g salt
- 1 tbsp honey (or sugar)
- 25g unsalted butter, softened
- 1 tsp instant yeast (optional, but helps with rise)
Instructions:
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Mix the dough:
- In a large mixing bowl, combine the sourdough discard and warm water. Stir to dissolve the discard in the water.
- Add the flour, salt, honey, and instant yeast (if using) to the bowl. Mix until everything comes together into a rough dough.
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Knead the dough:
- Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and not too sticky. You can also use a stand mixer with a dough hook on medium speed for about 6 minutes.
- Add the softened butter and knead it into the dough until fully incorporated.
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First rise (bulk fermentation):
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for about 1-2 hours, or until it doubles in size.
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Shape the loaf:
- Once the dough has doubled, turn it out onto a lightly floured surface. Gently deflate the dough and shape it into a loaf by rolling it into a tight log shape.
- Place the shaped dough into a greased 9×5-inch loaf pan, seam side down.
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Second rise:
- Cover the loaf with a damp towel or plastic wrap and let it rise for another 45-60 minutes, or until it’s puffed and nearly doubled in size. The dough should rise just above the top of the pan.
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Preheat and bake:
- Preheat your oven to 375°F (190°C) while the dough is doing its final rise.
- Once ready, bake the loaf for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. If you like a darker crust, bake it a little longer.
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Cool:
- Once baked, remove the loaf from the pan and let it cool on a wire rack for at least 20-30 minutes before slicing.