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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.
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.
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.
Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.
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.
In conclusion, sourdough discard is a byproduct of sourdough starter and plays an important role in maintaining a healthy and active starter. It can be used in various recipes, from baked goods to savory dishes, and is a great way to reduce waste in the kitchen.
Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.
The loaf is also inclined to over spring resulting in a crumb with big, random, holes or channels running through the loaf. If you over-ferment the dough you run the risk of the gluten structure degrading and the loaf turning into a puddle of goo before your eyes, never to be retrieved and destined for the bin.
It might be cold dough. One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees.
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.
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.
If you are making or purchasing traditionally baked sourdough bread that is made using just flour, water and salt (and a vegan sourdough starter) then you can be sure that this sourdough is vegan friendly. The natural yeasts in sourdough bread are considered vegan and safe for a plant based diet.
Bread too dense? It might be cold dough. One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees.
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
Set the sourdough starter on the fridge. This warm location will kick start the fermentation and allow the starter to rise more. You can also add a bowl of warm water nearby to increase humidity. This may sound weird, but on the flip side, fridges are super warm on top!
If your starter is not active, it will not produce enough gas to leaven the bread. Another possibility is that you are not using enough starter. If you are not using enough starter, the bread will not have enough gluten to rise properly. Finally, it is also possible that you are not baking the bread long enough.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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