Sourdough Discard Recipes

Country Loaf (Hybrid Sourdough Discard)

January 26, 2023 | Recipe by Bake with Paws
Country Loaf (Hybrid Sourdough Discard)

Country Loaf (Hybrid Sourdough Discard)

I wasn’t looking for an open crumb with this bread. I just wanted something easy and delicious bread..

I used the same method of Rosemary Spice Bread  recipe that I shared previously to bake this Country Loaf using sourdough discard and a bit of instant dry yeast. I am very satisfied with this result.  The texture is airy and soft with thin crust.  This bread stays fresh very well for several days too.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

RECIPE - Country Loaf (Hybrid Sourdough Discard)

Yields:  1 Batard


250g sourdough discard, cold from fridge
175g bread flour (I used Japan high gluten flour - 12% protein)
30g whole wheat flour or wholemeal flour
1/2 tsp (2.1g) instant dry yeast
6.5g salt
1 tsp sugar 
125g water 
10g butter, room temperature

Rice flour for topping (optional)
Banneton (proofing basket)'s size - 6.5"or 8.5" oval shape

  1. Mixing Dough:
    1. Add all ingredients except butter in a bowl of stand mixer. 
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  
    3. Mix with paddle attachment for about 2 minutes at speed 2 (KA mixer) and slowly turn to speed 4.  Add butter and continue kneading for another 2 - 3 minutes or until the dough turns smooth, comes together and away from the sides of the bowl.
  2. Proofing and shaping:
    1. Round up the dough. Transfer the dough into a greased dish. Cover and rest for 1 hour at room temperature around 28C.
    2. Do 1 set of coil fold.  Cover and rest for 1 hour.
    3. Transfer dough to a floured surface. Fold right to centre and fold left to meet in the centre. Roll up the dough like Swiss Roll until a log is formed.  Pinch both ends to seal.
    4. Place the dough to a floured banneton with seam side up.  Proof for another 20 – 30 minutes.  Lightly press the the dough with your finger. If the indentation slowly bounces back and leave a small indentation, it is ready.
    5. Transfer to freezer and let it rest for another 45 minutes.  Take bread dough out from the freezer, invert onto a parchment paper.  Then place back in the freezer again for another 15 minutes.  This is to harden the top for easy scoring.
  3. Scoring and baking:
    1. While resting the dough in the freezer, preheat oven with the dutch oven (cast iron) at 250C (top & bottom heat) for 30 - 60 minutes before baking.  
    2. Take bread dough out from the freezer.  Dust with rice flour (optional). Using a razor blade and score the bread.
    3. Immediately transfer the dough with parchment paper to your preheated dutch oven.
    4. Bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 220C (top & bottom heat), continue bake for another 5 - 10 minutes or until golden brown. 
    5. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

  1. Place the bread in the freezer after final proofing.  Then invert onto a parchment paper, place back in the freezer again for 10 - 15 minutes for easing scoring.
  2. Dust the top with rice flour before scoring to accentuate the pattern.
  3. Do not overproof the dough.  When you score, the excessive gas collected in it will cause the dough collapse.
  4. Use a sharp razor blade for bread scoring.


Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.