Love a sourdough that only requires discard! This bread is outrageous!! The taste, the look…it is the whole sourdough package!
Here I used a dark cocoa powder dusting!
Tartine Discard Sourdough
Ingredients
- 450 g all-purpose King Arthur flour
- 50 g Rye flour
- 50 g discard sourdough starter
- 350 g water
- 25 g water added later
- 10 g kosher salt
Instructions
- *Note: This bulk ferments a bit slower due to a small amount of discard. You can use cold water to make it take longer or warm water to speed it up depending on your schedule for the day.
- Pour 350 g cold spring water into a large wide mixing bowl. Add discard and stir.
- Use a scraper to add flours. Rest 25 minutes.
- Add salt and the other 25 grams of water.
- Rest 30 minutes.
- Then, do one stretch & fold.Follow this with 2 coil folds, all 30 minutes apart.
- Move to a cambro container and let bulk ferment 60% to 90% increase in volume. (mine took approx 5 1/2-6 hours in a proofing box at 78°)
- Turn the dough out on a floured counter, pre-shape it, and allow it to rest for 15-20 minutes.
- Shape dough, move to a banneton dusted with rice flour, cover and place in firdge for a few hours. Then REMOVE cover for the rest of the over night proof.
- Preheat oven with a steel 450℉. (I baked mine 24 hours after I started the whole mixing process.)
- Transfer the loaf to parchment, score the loaf. I used my fingers to drop a few droplets of water on the bread. Carefully place into the dutch oven.
- Bake covered 25 mins with shell on. Then place a pan on the rack below.
- Bake uncovered 20 mins until 205-210° degrees internally.
Adapted from Pastry and Prose
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