*This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link!*
I know what you’re thinking, why is it called “lazy” sourdough sandwich bread? Well simple, this bread uses sourdough discard, which is what you throw away (or in most sourdough bakers’ case *save*) when you feed your sourdough starter. I store mine in a mason jar in the fridge. It keeps for a month (ish) and I use it to make things like crackers, pancakes, muffins, pie crust, etc. If you’ve not been following me long, my oldest daughter is severely allergic to eggs in all forms and my husband is super sensitive to dairy so most of my baking is vegan. We do eat a lot of plant-based items simply because of the health benefits, but we are not completely vegan.
In the case of this “lazy” bread it’s called lazy because it uses sourdough discard for that lovely sourdough flavor, but it uses instant yeast to get the bread to rise. The removes the need for a bulk overnight rise and you have bread ready in just a few hours. I use this recipe mostly when I’m making bread for the girls. It’s softer and better for sandwiches than an artisan loaf. I prefer the taste of artisan loaves, after all, I love sourdough for that sour yummy taste and that crusty crust. However, the girls devour this bread. DEVOUR. Please see below, actual GIF of my daughter eating bread.
In a medium bowl, whisk the sourdough discard with water. Then add honey/maple, oil and instant yeast.
In a large bowl, add both types of flour and sea salt. Pour the liquid ingredients over top and start to mix everything together.
Once the bread dough starts to form, turn it out on a floured surface. Knead the dough for about 15 mins by hand until stretchy and elastic. If you have a stand mixer and dough hook you can try that for 5 mins instead.
Add the dough ball to an oiled bowl. Cover and let rise until doubled (about an hour). I use my oven (off) with the oven light on.
Line loaf pan with parchment paper.
After rising, turn the dough out on the counter. Flatten gently into a rectangle with your hands, then fold over 1/3 from the left, then 1/3 the right. Now roll the dough up tightly from the bottom to form a loaf shape. Tuck under the ends slightly and pinch the seams where you see them. Seams should be on the bottom and the top should have some tension but not ripping. Note: I am not amazing at loaf shaping and mine always turn out fine. Don't stress over this step.
Place the dough loaf in the pan. Cover the loaf lightly with a towel and let rise for 1 hour. Notes: Here is where I set the loaf on top of the stove while my oven preheats. They get a good second rise that way.
Preheat the oven to 350°F. Make 3 diagonal cuts across the top about 1/2 inch deep with a sharp blade (I dip mine in cold water before cutting). Then place the loaf in the oven and bake for about 40 minutes until it looks golden brown and sounds hollow. You can check the internal temp with a thermometer too. I prefer this method. 180-200°F is done.
Remove from pan let cool completely before slicing.
If I am not going to need this loaf any time soon (within the next week), I will slice it completely and store it in the freezer in an airtight container. Toasting the frozen slices as needed is perfect and tastes great!
Keyword bread, sourdough, vegan
The kids know the bread is ready as soon as it’s out of the oven. It’s like a spidey-sense, I swear.
Sourdough discard bread combines sourdough discard with either active-dry or instant yeast, resulting in a quicker proofing times. In contrast, sourdough bread relies solely on an active sourdough starter for leavening.
In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.
Although the beneficial microbes in the starter tend to be lost during the baking process, the fibre and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes, which explains why sourdough is a gut-friendly choice.
Is sourdough bread suitable for vegans? Nearly all sourdough bread is vegan-friendly. Some non-vegan ingredients, including dairy, honey, and eggs, can appear in sourdough, but those are outstanding exceptions to the rule.
Are There Health Benefits in Discard? Yes, there are actually several health benefits to using sourdough discard in your cooking and baking. Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion.
I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.
If your bread is very compact and the crumb is super tight, it can mean that the hydration level was not enough for amount of flour used. Increasing the water content will help to alleviate this issue. If you're working with higher hydration dough, consider lamination for superior dough strength.
Bread right out of the oven produces a lot of heat and steam. When the hot air hits the cold air, the water vapor condenses, or “sweats.” If you cover your bread with a towel or bowl, you can trap that water in your bread, resulting in a softer crust.
The dough/levain will remain at it's peak size for a time, then it will begin to deflate. The same thing that happens if you let regular yeast rise too long. It runs out of sugar, can't make any more bubbles, and whole thing collapses.
Can you eat sourdough bread every day? It's good news for sourdough super-fans. 'Sourdough is rich in carbohydrates which should make up around 50% of our energy intake every day, so there's no problem with eating sourdough daily,' says Tilt, who adds; 'it's delicious and I often do! '
Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.
Level 5 vegans are those who are seen as incredibly committed to the vegan lifestyle, and are often hailed as “extreme vegans”. Level 5 vegans go to an extensive effort to follow a vegan lifestyle that is free of any type of animal product or animal exploitation.
A few types of bread that are commonly vegan include pita, ciabatta, and focaccia. Veganism refers to a way of living that attempts to minimize animal exploitation and cruelty. For this reason, vegans aim to exclude all foods containing meat, poultry, fish, eggs, dairy, and honey from their diet ( 1 ).
Vegans can eat bread that does not contain animal products or byproducts. This includes breads that only use some variation on flour, water, yeast, and salt including ciabatta, baguette, focaccia, sourdough, pita, and ezekiel breads.
It adds a slight sour flavor without making them taste too off putting or acidic. Moisture: There is a lot of water locked into sourdough discard, this adds more moisture which prevents baked goods from drying out and keeps them tasting fresher for days longer.
You don't have to waste flour on a daily basis if you want to maintain a sourdough starter. By adjusting how much you feed your starter and by choosing discard recipes, you don't have to discard your sourdough starter daily.
Instead of throwing away (or composting) your excess sourdough starter during the feeding process, bake with it! Unlock the power of sourdough discard to both enhance your bakes with a subtle tang and make the most of those leftovers.
Sourdough discard is a great source of natural yeast and flavor, and can add a unique tangy taste to your baked goods. With a little creativity and experimentation, you can turn your sourdough discard into a variety of tasty and healthy snacks and meals.
Hobby: LARPing, Kitesurfing, Sewing, Digital arts, Sand art, Gardening, Dance
Introduction: My name is Amb. Frankie Simonis, I am a hilarious, enchanting, energetic, cooperative, innocent, cute, joyous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
aleahshilling
