The easy sourdough discard bread has a crackly crust warmly wrapping a pillowy softness. You get a tiny burst of tang, slightly more than the usual bread with a bit of a chewy underbite. It is bliss like you’ve never tasted.
In a small bowl, dissolve yeast and sugar with the water. Let stand for 10 minutes until foamy.
In a large bowl, mix the flours and salt.
Make a well in the center and add sourdough discard and the bubbly yeast mixture.
Mix well with a fork or your hand till a rough scraggy dough forms.
Place the scraggy dough on a well-floured surface and begin kneading. The trick is to push the dough away from you using the heel of your hand. Bring the upper half over the lower half with your fingers, folding the dough.Then again, push it outwards with your heels. Repeat this process for a good 8 to 10 minutes till you have a smooth, supple dough.
When the dough is elastic and soft, shape it into a ball and place it in a lightly greased bowl. Cover it with a tea towel or cling wrap. Let this sit for 2 - 3 hours. or until the dough is doubled in size.
When the dough is doubled in size, it’s ready for the second kneading. Dust your prep area with flour. Turn the bowl containing the dough upside down and let the dough fall on the surface. Knead it gently, just for 2 minutes.
Shape it any way you prefer - this can be baguette-shaped or a ball like I've done.
Place the shaped dough on a parchment-lined tray. Cover it with a tea towel for one last time. Let it rise for 45 minutes. Or until puffy.
While the dough is undergoing a second proof, preheat your oven at 250C.
Preparing the Bread for Baking
Once the bread is puffy, it is ready to be baked. Sprinkle the dough top with some flour. Then using a sharp knife, score the bread. Immediately slide it into the oven, lessen the temperature to 230 C, and bake for 35 to 40 minutes.
The bread will be done when the top is golden brown and the bottom sounds hollow when you tap it.
Quick tip:To get a crunchy crust, set a tray underneath the rack where you’d place the tray with dough for baking. Pour a cup of water into the tray, as soon as you slide the baking tray in. Shut the oven door quickly. This creates moisture in the oven that is essential for the bread to rise and for the crackly crust!
Let the bread cool completely before cutting and serving.
Cooling the bread - If you dig in too soon, the whole structure will collapse. So, it’s imperative that you give at least one and a half hours to cool.