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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.
When the oven is at temperature, take your loaf of sourdough out of the fridge and score it (you don't have to score it if you don't want to). Lightly spray the top of the dough with water. Place it into the hot oven.
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.
When talking about a sourdough starter, 100% hydration simply means you're using equal amounts of flour and water. So if you had 50g of sourdough starter, you'd feed it 50g of flour and 50g of water. You'll also see 100% hydration for a sourdough starter express as 1:1:1.
Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion. It's also a good source of fiber, which can help regulate blood sugar levels, lower cholesterol, and promote feelings of fullness.
You can store sourdough discard in the fridge for up to 2 weeks. It's fine to leave it on the counter for up 24 hours, however if you aren't planning to use it straight away it's always better to store it in the fridge.
By performing cuts, you are creating weak sections on the crust that will make the dough understand where it needs to rise from. If you don't score your bread, your loaf will have no IDEA where it should rise from and it will just burst and open at its weakest point.
You'll need to score a large and deep enough cut that will allow your bread to expand fully. Insufficiently scoring your dough will result in blowouts or a compacted loaf.
The idea is to turn the boule into something manageable so you can get consistent slices. I cut it in half, and then cut one of the halves in half.Then I slice off the tall part of the quarters. Slices that came from adjacent parts of load will fit together and make great sandwiches or grilled cheese sandwiches.
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.
Ezekiel bread is a top pick among parents, too. “It is less processed and more nutritious when compared to other bread on the market,” says Tiffany Konecko of Farmulosity. “It has no oils, no sugars, no preservatives and no artificial ingredients.” Want a vegan butter recipe that's just as clean?
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.
An artisan loaf of sourdough often will be wet (70% to 80% or more) to help make an open crumb with a lot of randomly sized holes. A bagel normally calls for a stiff dough with something like a 55% hydration level. Sandwich loaves are usually in the 62% to 67% hydration range.
When the bulk fermentation goes too long — often when the dough more than doubles or triples in volume — the dough can over ferment. You know the dough has over fermented if, when you turn it out to shape it, it is very slack — if it's like a wet puddle — and very sticky and lacking any strength and elasticity.
High hydration dough results in bread with a thin and crackly crust and a tender, evenly open crumb. When done right, the baked result is sublime: bread that's light and airy with a creamy texture and an impeccable mouthfeel.
What is sourdough discard? As the name suggests, sourdough discard is a portion of the sourdough starter that is removed. This process is carried out before feeding (adding fresh flour and water) in order to manage its growth and refresh the acidity levels.
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.
More Moisture: Adding discard to recipes adds extra moisture to the baked good. This can make for delicious muffins, pancakes, waffles and more! Flavor: Discard has gone through the fermentation cycle and typically has a more sour flavor from the bacteria.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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