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The sourdough discard bread is in a Dutch oven on a cutting board.
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4.96 from 94 votes

Sourdough Discard Bread (No Knead)

If you’re craving a crusty loaf of sourdough bread but don’t want to wait forever, this Sourdough Discard Bread is for you! Ready in just a few hours, it's incredibly easy to make!
Prep Time2 hours
Cook Time1 hour
Total Time3 hours
Course: Side Dish
Cuisine: American
Servings: 8 Servings
Calories: 277kcal
Author: Lynn Polito

Equipment

Ingredients

  • 350 g Water Lukewarm
  • 10 g Active Dry Yeast
  • 500 g All Purpose Flour
  • 10 g Salt
  • 100 g Sourdough Discard
US Customary - Metric

Instructions

  • In a large mixing bowl, add the water and yeast. Do not mix. Let it sit for 5 minutes until the mixture is slightly frothy.
  • After 5 minutes, add the flour, sourdough discard, and salt. Mix until the ingredients are combined and a shaggy dough forms. You can do this with your hands or with a wooden spoon.
  • Cover the bowl with plastic wrap and let the dough rise in a warm place for 2 hours.
  • Preheat the oven to 450 degrees.
  • After 2 hours, turn the dough onto a lightly floured surface and shape the dough into a dough ball.
  • Score the top of the dough with a sharp knife. Place the dough on a piece of parchment paper and place the parchment paper in a Dutch oven.
  • Bake for 30 minutes with the top on the Dutch oven. Remove the lid and bake for another 30 minutes. Take the bread out of the oven and let it cool.

Notes

  • The bread is done when the top of the bread is golden brown and has that classic oven spring, meaning it has grown in the oven.
  • You can make the dough up to 24 hours before you would like to bake it. Mix the dough and then place the dough in a bowl that is coated with olive oil. Cover it with plastic wrap and refrigerate the dough for up to 24 hours. The next day, take the dough out of the refrigerator an hour before you would like to bake it. Then bake it as you would.
  • You can preheat the Dutch oven if that is how you usually make bread, but it is not necessary.
  • Store leftover bread in a gallon sized Ziploc bag on the counter for up to 5 days,

Nutrition

Calories: 277kcal | Carbohydrates: 58g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 489mg | Potassium: 92mg | Fiber: 2g | Sugar: 0.2g | Vitamin C: 0.004mg | Calcium: 13mg | Iron: 4mg