Discard Loaf

Posted by orutherfurd Thu, Oct 12, 2023 01:21 PM · no reviews

Discard Loaf
  • 400 g 100%-hydration starter (66.67%)
  • 400 g whole wheat flour (66.67%)
  • 550 g water (91.67%)
  • 200 g rye chops, or chopped wheat berries (33.33%)
  • 14 g salt (2.33%)
  • Total 1.564 kg
  1. Mix all ingredients together.
  2. Ferment for 5 hours.
  3. Coat a loaf pan with non-stick spray, then optionally with rolled oats.
  4. Scrape dough into prepared pan, and optionally sprinkle more rolled oats.
  5. Cover and proof for 2-3 hours.
  6. Bake at 450°F for 50-60 minutes, covered for 30 minutes if using a pullman pan.

I tend to wait overnight before cutting the loaf, as the consistency is reminiscent of high-hydration rye loaf and Hamelman recommends giving them time (wrapped in a linen cloth) before cutting into them.

Adapted from The Best Discard Starter Bread, by The Bread Code

Notes

  • As the name implied, using mostly discard starter, but can use a portion of fresh, too.
  • Original recipe used equal parts fermented flour vs fresh.