Soft Sourdough Discard Loaf

I am not sure about your kids, grandkids, nieces or nephews, but our kids are so fussy when it comes to bread.

We have been baking sourdough for the last 6-7 years but they still complain about the crust and want to cut it out from each slice of bread.

The only time they eat the crust is when the loaf is just out of the oven.

For that reason I do try to find recipes that will result in soft and spongy bread.

Lenko is obsessed with crispy, well baked, slightly on the dark brown side, crust. 

Complete opposite to the kids wishes. He is always trying to explain to them, to educate them  that this is the best part of the loaf, but hey-ho, no success there. 

So recently I came across this idea and tweaked it a little. I thought it would be welcomed with open arms and actually it did.

I do think that it is a bit too soft (for me anyway), but the kids approved of it and couldn't wait to prepare their lunchboxes today. 

They both like different fillings, one prefers hummus the other one - some dry meat… but no matter what - the bread has to be crust -free! If I leave the crust on their sandwiches, they will bring only the crust back. They chew around it like the squirrel would eat a nut, or a clever mouse would eat the cheese around the mouse trap. 

I really hope that one day they will stop this nuisance and really appreciate the well baked bread ...with the crust on.

Anyway, I am sure some of you know very well what I am talking about.

Here is the recipe and the video of me shaping the balls, as well as some photos.

I didn’t have much time to photograph it as they wanted to try it and were super impatient.

The ingredients are:

• 150g Manitoba ( very strong canandian flour)
• 100g Wholemeal Malt flour with sunflower seeds
• 150g Starter - or fresh discard -no more then a few days old
• 110g Milk
• 55g Full Fat Cream
• 35g Butter
• 20g Sugar
• 8g Salt

Method is:

In the bowl of the dough mixer, add the starter and the liquid. Stir well.

Add the rest of the dry ingredients except the butter.

On low speed mix the dough for 3-5 minutes till all the ingredients are perfectly incorporated.

Start adding the butter, cube by cube till all the butter is well integrated in the dough.

Keep kneading the dough on medium speed till it can stay on the hook. ~You must know how to check and do the pane window test.

Cover it with a cotton towel or a plastic shower cap. It is important that the dough doesn't dry out.

 Leave to proof for 3-4 hours.

Transfer to the working surface, pre shape the dough and leave to bench rest for 15minutes.

Divide it into 3 and pre- shape each into a ball.

Leave to rest for another 15 minutes.

Shape each ball as shown in the video.

Arrange in a loaf tin and leave to proof till it fills up the tin 85%.

Bake in a preheated oven 180’ for 30 minutes until golden brown.

Before you slice it you have to wait at least 2 hours as it is so soft.

I suppose you can make it by hand, not using the mixer but it will take longer and you will need to follow a different process.

I would do a quick autolise as well as add the ingredients in different order.

Hope you like the idea and if you decide to make it, I would love to know how you found it.

Enjoy!

Yours, Yana

Super Soft Sourdough Discard Loaf

This loaf is easy to make and is kids' favourite

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Prep Time 5 hours hrs

Servings 4

Ingredients

  

• 150 g Manitoba (very strong Canadian bread Flour)
• 100 g Wholemeal Malt Flour with sunflower seeds
• 150 g Starter - or fresh, active discard
• 110 g Milk
• 55 g Full fat Cream
• 35 g Butter
• 20 g Sugar
• 8 g Salt

Instructions

 

• In the bowl of the dough mixer, add the starter and the liquid. Stir well.

  Add the rest of the dry ingredients except the butter.

  At low speed mix the dough for 3-5 minutes till all the ingredients are perfectly incorporated.

  Start adding the butter, cube by cube till all the butter is well integrated in the dough.

  Keep kneading the dough on medium speed till it can stay on the hook. ~You must know how to check and do the pane window test.

  Cover it with a cotton towel or a plastic shower cap. It is important that the dough doesn't dry out.

   Leave to proof for 3-4 hours.

  Transfer to the working surface, pre shape the dough and leave to bench rest for 15minutes.

  Divide it into 3 and pre- shape each into a ball.

  Leave to rest for another 15 minutes.

  Shape each ball as shown in the video.

  Arrange in a loaf tin and leave to proof till it fills up the tin 85%.

  Bake in a preheated oven 180’ for 30 minutes until golden brown.

  Before you slice it you have to wait at least 2 hours as it is so soft.

  I suppose you can make it by hand, not using the mixer but it will take longer and you will need to follow a different process.

  I would do a quick autolise as well as add the ingredients in different order.

  Hope you like the idea and if you decide to make it, I would love to know how you found it.

  Enjoy!