Description
I primarily developed this bread recipe as an easy way to use up discard starter and make breadcrumbs. If you cut the bread carefully, you can also use it as a sandwich meal prep bread. I enjoy making egg and cheese sandwiches and freezing them. They make a quick, yet filling toasted breakfast sandwich.
Ingredients
Units
Scale
- 600 grams fresh milled whole wheat einkorn flour
- 13 grams sea salt
- 70 grams discard sourdough starter
- 475 grams 90° filtered water
Instructions
- Mix 600 grams fresh milled whole wheat Einkorn flour and 13 grams sea salt in a large bowl.
- In a separate bowl, add 70 grams discard sourdough starter and 475 grams 90° water. Stir until creamy.
- Add the liquid ingredients to the mixed flour and salt. Stir until all the flour is incorporated.
- Let the dough rest for 30 minutes.
- Fold the dough 1 time.
- Let it rest 30 minutes. And, then fold the dough again.
- Cover the bowl with plastic wrap or a lid and let it rise 4-6 hours.
- Fill a small bowl with filtered water. Place dough on a 13×18” (half-sheet) parchment lined rimmed baking sheet. Dip your hands in the water to help you spread the dough out in a thin layer without it sticking to your hands. Continue to use the water as needed.
- Cover the dough with a linen couche (lightly dusted with flour), or oiled plastic wrap.
- Let it rise for 30-45 minutes.
- Pre-heat the oven to 500°.
- Reduce the heat and bake the bread at 400° for 22 minutes.
- Place bread on a wire rack to cool.
- Slice into 2” pieces and then pulse in the food processor to make bread crumbs (see breadcrumb recipe). Or, leave the bread whole and use as a sandwich meal prep bread.
Notes
- Use a rimmed (13×18″) baking sheet lined with parchment paper.
- This recipe is discard friendly (you can use starter that hasn’t been refreshed within 24 hours).
- Cook Time: 22 minutes
