If you’ve been looking for an easy way to use up extra sourdough discard, this Sourdough Discard Italian Bread is about to become a new favorite. Based on my well-loved 100% sourdough Italian Bread recipe, this version delivers the same soft, fluffy crumb and beautifully golden crust in a fraction of the time by using both sourdough discard and a little yeast.
It’s simple to make, incredibly versatile, and perfect for everything from sandwiches to garlic bread or serving alongside your favorite pasta dinner. If you love the flavor and texture of my original recipe but need something a little quicker, this one is for you.
Why You’ll Love This Recipe
- A delicious way to use sourdough discard instead of letting it go to waste.
- Soft, fluffy crumb with a golden crust that’s perfect for slicing.
- Quicker than traditional sourdough thanks to a little yeast.
- Easy to make with simple pantry staples.
- Perfect for sandwiches, garlic bread, toast, or serving with your favorite meals.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Either active sourdough starter or unfed discard will work well in this recipe. Since the yeast provides the primary rise, you don’t need an active starter.
Does this bread taste sour?
No. It has a mild sourdough flavor without being overly tangy, making it perfect for everyday sandwiches and family meals.
Can I make this without yeast?
This particular recipe relies on yeast for a quicker rise. If you’re looking for a naturally leavened version, be sure to check out my 100% Sourdough Italian Bread recipe.
How should I store Italian bread?
Store the bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.
Can I freeze this bread?
Absolutely! Let the loaf cool completely, then wrap it tightly and freeze for up to 3 months. Thaw at room temperature, or toast slices straight from the freezer.
What can I serve with Italian bread?
This bread is delicious with soups, pasta, salads, olive oil and balsamic vinegar, garlic butter, or used for sandwiches, garlic bread, and toast.
How to make sourdough discard Italian bread:step-by-step
Baker’s schedule: Mix the dough and let it rise for about 60-90 minutes in a warm spot. Shape and let rest for 30-45 minutes and bake.
Ingredients
- 280 grams water (room temperature)
- 21 grams honey
- 7 grams instant yeast (or active dry, but instant is faster)
- 75 grams sourdough discard (room temperature)
- 450 grams bread flour
- 14 grams olive oil
- 9 gram fine sea salt
- 1/4 cup sesame seeds for topping (optional but delicious)
Equipment
- Mixing bowl
- Bench scraper
- Scoring tool or sharp knife
- Food scale
- Parchment paper
- Large baking sheet
Instructions
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This recipe can be mixed by hand or with a stand mixer.
- To a mixing bowl add the instant yeast, water, honey, and sourdough discard. Whisk until mostly mixed.
- Next, add the oil, flour, and salt and mix until a shaggy dough is formed.
- Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
- After the dough has rested, knead it on a clean surface until it becomes smooth. Not much additional flour should be needed.
- Place the kneaded dough in a bowl coated with oil, cover it, and let it rest until doubled (60-90 minutes).
Shape and second rise
- Line a large baking sheet with parchment paper.
- After the dough has doubled in size turn it out on a lightly floured surface and pat it into an approximately 12×12 inch square.
- Fold the left and right sides of the dough toward the center.
- Starting at the bottom, roll the dough tightly upward toward the top to create a log shape. Pinch together the end seams and gently pull the dough towards yourself to create tension.
- Gently roll the dough to make it a bit longer and if coating with sesame seeds lightly mist the dough with water.
- Spread about 1/2 cup of oats onto a plate and gently roll the top of the dough over the oats until it’s evenly covered.
- Place the shaped discard Italian bread on the parchment paper lined pan, cover it with oiled plastic wrap or a large proofing bag and let it rest 30-45 minutes or until puffed up.
Score and bake the sourdough discard Italian bread
- For an optimal rise and deep brown color, I recommend preheating the oven to 450 degrees F for 30 minutes before baking the bread.
- When ready to bake use a sharp knife or bread lame and score 3 diagonal lines down the dough.
- Place the dough in the oven while simultaneously placing a tray of water below the bread to create steam. This will give the bread that beautiful color.
- Bake the bread at 450 degrees F for 20 minutes. After 20 minutes rotate the bread and remove the ice tray and bake for an additional 15-20 minutes or until a deep, brown color.
- Allow sourdough discard Italian bread to cool completely before slicing and serving. The toasted sesame seeds add so much delicious flavor, enjoy!
Storing Sourdough Discard Italian Bread
- Allow the bread to cool completely before slicing and storing it.
- Sourdough Italian bread lasts 2-3 days at room temperature and stores well in a paper or plastic bag.
- Additionally, you can freeze a loaf for up to 3 months. Slice it before freezing so you can take out individual slices as needed. Wrap the slices tightly in plastic wrap or aluminum foil and place them in a freezer bag. Frozen Italian sourdough bread can be reheated directly in a toaster or oven.
More sourdough recipes like this
- Sourdough Italian Bread
- Sourdough Discard French Bread (so soft!)
- Honey Wheat Sourdough Discard Sandwich bread
- Easy Sourdough Discard Sandwich Bread (super soft!)
Sourdough Discard Italian Bread (easy same day recipe!)
Make this easy sourdough discard Italian bread with a soft, fluffy crumb and golden crust using simple ingredients, perfect for sandwiches, toast, or serving alongside your favorite meals.
Equipment
- Mixing bowl
- Bench scraper
- Scoring tool or sharp knife
- Food scale
- Parchment paper
- Large baking sheet
Ingredients
- 7 grams (2 &1/4 teaspoons) intsant yeast (or active dry, but instant is faster)
- 280 grams water (room temperature)
- 21 grams honey
- 75 grams sourdough discard (room temperature)
- 450 grams bread flour (or a high protein all purpose flour (11.7% ))
- 14 grams olive oil
- 9 grams fine sea salt
- 1/4 cup sesame seeds for topping (optional but enhances flavor)
Instructions
-
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This recipe can be mixed by hand or with a stand mixer.
-
To a mixing bowl add the instant yeast, water, honey, and sourdough discard. Whisk until mostly mixed.
-
Next, add the oil, flour, and salt and mix until a shaggy dough is formed.
-
Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
-
After the dough has rested, knead it on a clean surface until it becomes smooth. Not much additional flour should be needed.
-
Place the kneaded dough in a bowl coated with oil, cover it, and let it rest until doubled (60-90 minutes).
Shape and second rise
-
Line a large baking sheet with parchment paper.
-
After the dough has doubled in size turn it out on a lightly floured surface and pat it into an approximately 12x12 inch square.
-
Fold the left and right sides of the dough toward the center.
-
Starting at the bottom, roll the dough tightly upward toward the top to create a log shape. Pinch together the end seams and gently pull the dough towards yourself to create tension.
-
Gently roll the dough to make it a bit longer and if coating with sesame seeds lightly mist the dough with water.
-
Spread about 1/2 cup of oats onto a plate and gently roll the top of the dough over the oats until it’s evenly covered.
-
Place the shaped discard Italian bread on the parchment paper lined pan, cover it with oiled plastic wrap or a large proofing bag and let it rest 30-45 minutes or until puffed up.
Score and bake the sourdough discard Italian bread
-
For an optimal rise and deep brown color, I recommend preheating the oven to 450 degrees F for 30 minutes before baking the bread.
-
When ready to bake use a sharp knife or bread lame and score 3 diagonal lines down the dough.
-
Place the dough in the oven while simultaneously placing a tray of water below the bread to create steam. This will give the bread that beautiful color.
-
Bake the bread at 450 degrees F for 20 minutes. After 20 minutes rotate the bread and remove the ice tray and bake for an additional 15-20 minutes or until a deep brown color.
-
Allow sourdough discard Italian bread to cool completely before slicing and serving. The toasted sesame seeds add so much delicious flavor, enjoy!
Storing Sourdough Discard Italian Bread
-
Allow the bread to cool completely before slicing and storing it.
-
Sourdough Italian bread lasts 2-3 days at room temperature and stores well in a paper or plastic bag.
-
Additionally, you can freeze a loaf for up to 3 months. Slice it before freezing so you can take out individual slices as needed. Wrap the slices tightly in plastic wrap or aluminum foil and place them in a freezer bag. Frozen Italian sourdough bread can be reheated directly in a toaster or oven.
Notes
Baker's schedule: Mix the dough and let it rise for about 60-90 minutes in a warm spot. Shape and let rest for 30-45 minutes and bake.
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