Tacos, burgers and sandwiches

Made with instant yeast, honey and sourdough discard. 2h 50m, makes 12, 8 ingredients.

Recipe by countryroadssourdough.com

Prep

25 min

Cook

25 min

Total

2h 50m

Makes

12

Ingredients

• 425 grams bread flour (3 cups + 2 tablespoons)
• 150 grams whole wheat flour (1¼ cup )
• 7 grams instant yeast (2 ¼ teaspoon)
• 10 grams salt (1 ½ tsp )
• 240 grams warm water (120℉) (1 cup)
• 60 grams honey (¼ cup)
• 220 grams sourdough discard (room temperature, scant 1 cup )
• 75 grams olive oil (⅓ cup )

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. To the bowl of a stand mixer add bread flour, whole wheat flour, instant yeast, and salt and combine.425 grams bread flour, 150 grams whole wheat flour, 7 grams instant yeast, 10 grams salt
2. Mix together the wet ingredients and add to the dry ingredients. 240 grams warm water (120℉), 60 grams honey, 220 grams sourdough discard, 75 grams olive oil
3. Knead all the ingredients together for 10-15 minutes in a stand mixer with the dough hook attachment or by hand. The dough should be soft and pliable and be able to pass the windowpane test, meaning you can pull a piece of the dough thin enough that you can see light through without it tearing. If it is still weak knead for a couple more minutes.
4. Shape the dough into a ball and add to a straight-edge container or medium-sized bowl. Cover with plastic wrap and let rise in a warm place until doubled in size. At 80°F this will take 1-2 hours.
5. Once the dough doubles in size, punch the dough down. Place the dough on the counter, lightly flouring if needed, and divide the dough into 2 equal sections. Gently pull the dough into a rectangle. Roll the dough up like a log. Pinch the sides of the dough to seal the seams. Repeat with the other loaf.
6. Place the dough into two greased 8.5x4.5" loaf pans with the seam side down. Let the dough rise covered for another 30 mins-1 hour until it has doubled in size in the pan.  The center of the loaf should be about a half an inch above the pan but the sides will not. If you wait until the sides reach the very top, the loaves will be overproofed and likely collapse when cooling.
7. Bake in a 350℉ degree oven for 25 minutes or until internal temperature of the loaf is 190℉. Once baked remove the loaf from the pan and let it cool on a cooling rack. Brush the tops with oil or butter for a softer crust.