Quick Sourdough Discard Bread Bowls

Ingredients

• 200 grams sourdough discard (heaping 3/4 cup)
• 380 grams water (about 1 1/2 cups plus 2 Tablespoons)
• 7 grams instant yeast (about 2 teaspoons)
• 12 grams salt (about 2 teaspoons)
• 600 grams bread flour (about 4 1/4 cups)

Method

1. Mix the Dough: To a large bowl, add sourdough discard and warm water. Mix together. Sprinkle instant yeast on top of the water. The yeast will begin to activate right away. You will notice the smell and see the yeast start to clump together. Add salt and bread flour to the dough and mix together until a dough forms. Cover the bowl with a kitchen towel or plastic wrap and let rest for 30 minutes.
2. Stretch and Folds (1 set): After 30 minutes, take the cover off the bowl. Get your hand wet and perform one set of stretch and folds. To "stretch and fold," wet your hand (so it doesn't stick to the dough). Reach down to the bottom of the bowl of dough and pull the dough up and over the top of the dough. Turn the bowl 1/4 turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more 1/4 turn with stretching and folding the dough. Cover and set aside for another 30