Over Easy Homestead

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This quick and flavorful sourdough crusty loaf is made with sourdough discard. Less time, but still amazing taste.

JUMP TO RECIPE

This sourdough crusty loaf is easy and quick to make, giving you homemade bread without the time commitment of traditional sourdough. It has the same amazing flavor and softness inside as my Sourdough Discard Sandwich Bread. You can have fresh bread on the table within just a couple of hours.

The art of sourdough has completely consumed me. I truly love every part about it; the pace, technique, and most importantly the taste of all the sourdough recipes.

Time isn’t always on my side, and sometimes I get curious. I wanted to make fresh bread quickly and challenge myself, so I tried to speed up the process.

The shortcuts worked well. Everyone still loved it as much as our regular bread. With just a few changes to my Simple No-Knead Sourdough Crusty loaf, we were all chowing down on some delicious homemade bread. We will definitely enjoy this recipe more often.

Check out my other discard recipes you might enjoy.

• Sheet Pan Sourdough Pancakes
• Sourdough Banana Bread with Discard
• Bread Machine Sourdough Discard Bread

Tools

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases at no cost to you.

• mixing bowls
• kitchen scale
• dutch oven
• parchment paper or baking mat

Step-by-Step Instructions

1. Mix warm water and yeast together. Allow to sit for 5-10 minutes until bubbly and foamy.
2. Stir in sourdough starter and salt. Then add in flour. Dough will be shaggy in texture.

• 3. Allow the dough to rise for 1 hour. It should double in size.

• 4. Remove the dough from the mixing bowl and shape into a log. Gently stretch into a rectangle shape. Fold top side to the middle. Then fold the bottom side up to overlap. Roll the dough into a log shape. Finally pinch the edges together. Gently pull the dough towards you and shape into a round shape and place in a floured banneton basket or bowl. See images below.

• 5. Cover with beeswax wrap or tea towel and allow to rise for 20 minutes on the counter. Then 10 minutes in the freezer. This will allow it to chill a little and set the shape to be easier to handle.
• 6. Preheat oven, with dutch oven inside, to 450 degrees during this second rise.
• 7. Remove from freezer and place parchment paper or bakers mat on top. Flip over and take off the banneton or bowl and score with one long slash across the middle.

• 8. Pull the dutch oven out of the oven, using the parchment paper to gently lower into the dutch oven. Cover with the lid and bake for 25 minutes.
• 9. Remove the lid and continue bake 10-20 more minutes until you reach desired doneness and color.

• 10. Allow to cool completely before slicing. Approximately 30 minutes to and hour. Although, there is nothing wrong with slicing a warm loaf and basting with butter.

Tips & Storage

• – Allowing a portion of the second rise in the freezer helps the dough to firm up a little before scoring and baking.
• – Put some dried rice in the bottom of the dutch oven to help prevent over browning the bottom.
• – Store in an airtight container for 3-4 days.
• – Slice and store in a freezer safe bag and freeze for 3-6 months. Pull out slices as you are ready and warm in the toaster oven.

I hope you enjoy making these homemade sourdough rolls. The soft and fluffy texture keeps us coming back to this recipe. Leave me a comment if you give it a try or have any questions. You can also follow along with our other baking and homemaking projects on all the socials listed below.

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Check out these other sourdough recipes you might enjoy!

• – Overnight Sourdough Sandwich Bread
• – Sourdough Tortillas
• – Sourdough Pretzels

Recipe

This quick and flavorful sourdough crusty loaf is made with sourdough discard. Less time, but still amazing taste.

Cook Time: 35-45 mins. Prep Time: 10 mins. Proof Time: 1 1/2 hours

Makes: 1 loaf  Author: Elizabeth Loveday

Ingredients

• 500 grams all-purpose flour
• 10 grams salt
• 350 grams water
• 100 grams sourdough discard
• 1 package dry active yeast

Directions:

1. Mix warm water and yeast together. Allow to sit for 5-10 minutes until bubbly and foamy.
2. Stir in sourdough starter and salt. Then add in flour. Dough will be shaggy in texture.
3. Allow the dough to rise for 1 hour. It should double in size.
4. Remove the dough from the mixing bowl and shape into a log. Gently stretch into a rectangle shape. Fold top side to the middle. Then fold the bottom side up to overlap. Roll the dough into a log shape. Finally pinch the edges together. Gently pull the dough towards you and shape into a round shape and place in a floured banneton basket or bowl. See images above.
5. Cover with beeswax wrap or tea towel and allow to rise for 20 minutes on the counter. Then 10 minutes in the freezer. This will allow it to chill a little and set the shape to be easier to handle.
6. Preheat oven, with dutch oven inside, to 450 degrees during this second rise.
7. Remove from freezer and place parchment paper or bakers mat on top. Flip over and take off the banneton or bowl and score with one long slash across the middle.
8. Pull the dutch oven out of the oven, using the parchment paper to gently lower into the dutch oven. Cover with the lid and bake for 25 minutes.
9. Remove the lid and continue bake 10-20 more minutes until you reach desired doneness and color.
10. Allow to cool completely before slicing. Approximately 30 minutes to and hour. Although, there is nothing wrong with slicing a warm loaf and basting with butter.