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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 is the unfed portion of your sourdough starter that you remove before you add fresh flour and water. Because of it's unfed state, it's not used to bake the delicious bread you know as sourdough, but more often than not, used in sourdough discard recipes.
Here's a list of types that are commonly vegan: Sourdough. A type of fermented bread made from flour, water, salt, and sometimes commercial baker's yeast. Though uncommon, some varieties use milk instead of water, making them non-vegan.
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.
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.
Multigrain breads, whole grain breads, and breads that use sprouted grains, such as ezekiel bread are packed with health benefits and are great for a plant-based diet. Breads made from refined flours do not contain the fiber and protein that whole grain, multigrain, or sprouted grain breads offer.
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.
Is sourdough bread vegan? Yes, sourdough bread is generally vegan-friendly as it has very few ingredients, all of which are vegan – bread flour, water salt, and sometimes sugar.
What happens if you don't score sourdough bread? Scoring allows you to control where your sourdough opens up when it's baked. If you don't score it, it will open or break at its weakest point. You may find you have a few openings or tears.
Here's how I slice my sourdough: turn the loaf on its side and slice it in half.Lay the loaf cut-side down and slice into pieces. These are the perfect size pieces for my family to make into sandwiches or enjoy with some butter and jam. I usually get about 16-20 slices out of 1 loaf of sourdough.
Splash some water over the top of your bread, just enough to become slightly damp.Place the loaf in a 250°F oven for 5 to 10 minutes. Watch it closely and remove it when warm. Too long in the oven and you'll get dried-out toast.
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.
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.
Anything above 80% is considered high hydration dough. If it is below 70%, it is a low hydration loaf. The main difference with different hydration levels is the texture. The higher hydration breads, like this one, are going to have a much more open crumb.
Both active sourdough starter and sourdough discard is a mixture of flour and water that has been fermented. Sourdough discard is any portion of the sourdough starter that is not used to make bread or to sustain your mother starter.
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.
You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max. It's better to use "fresh" discard in a sweet sourdough discard recipe. Use older discards in more savory recipes.
Hobby: Web surfing, Skiing, role-playing games, Sketching, Polo, Sewing, Genealogy
Introduction: My name is Maia Crooks Jr, I am a homely, joyous, shiny, successful, hilarious, thoughtful, joyous person who loves writing and wants to share my knowledge and understanding with you.
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