This Fluffy Italian Bread with Sourdough Discard is a soft, sesame-topped loaf made with bread flour, a little semolina flour and unfed sourdough starter. Unlike my usual rustic sourdough discard bread, this loaf has a lighter texture and finer crumb, making it just as good for sandwiches as it is for dipping into olive oil.
I created this recipe while looking for another way to use sourdough discard. I happened to have some semolina flour in the freezer, so I worked it into a dough made with bread flour, milk, olive oil and instant yeast. The semolina adds a little character and color, while the discard contributes flavor that makes the bread taste as though it had fermented much longer.
Texture and Flavor
My regular sourdough discard bread requires only one rise and has a pleasantly chewy texture that's perfect for serving with soup or olive oil. This loaf is different. It's softer, fluffier and has a finer crumb, making it versatile enough for sandwiches while still sturdy enough for dipping. The sesame seed coating adds a subtle nutty flavor and a little extra crunch. I don't even need to tell you this makes great garlic toast.
Easy With Stand Mixer and Dough Hook
Because this is a soft dough, a stand mixer fitted with a dough hook is especially helpful. The mixer develops the gluten without requiring a lot of extra flour, which helps keep the finished loaf light and fluffy.
Instant Yeast and Sourdough Discard
This is not a traditional sourdough bread. The primary leavening comes from instant yeast, while the sourdough discard contributes flavor, structure and moisture. Since the discard can be used straight from the refrigerator, it's an easy way to use up extra starter while giving the bread a more developed flavor.
Semolina Flour
Semolina flour is made from durum wheat and has a coarse texture that resembles cornmeal. It adds a subtle wheat flavor, a warm golden color and helps give the loaf a slightly chewy yet tender texture. If you don't bake with semolina often, it's worth keeping a bag in the freezer because a little goes a long way.
Storing Fluffy Italian Bread
My favorite way to store leftovers is to cut the loaf in large chunks, wrap in foil and freeze the large chunks of bread individually in foil and freezer bags.
Recipe
Fluffy Italian Bread with Sourdough Discard
Ingredients
- 1 ½ cups bread flour (210 grams)
- ¼ cup semolina flour (40 grams)
- 1 teaspoon salt
- 1 ½ teaspoon sugar (20 grams)
- 1 ¼ teaspoon instant yeast
- 150 grams sourdough discard (around ⅔ cup)
- ¾ cup whole milk, very warm
- ½ tablespoon olive oil
- 2 tablespoons sesame seeds (optional but good)
- 2 tablespoons egg white for brushing the dough (optional)
Instructions
- Put 1 ½ cups of the bread flour (210 grams), semolina flour, salt, sugar and instant yeast in a stand mixer bowl.
- Warm the milk to about 130 degrees F. It needs to be warmer than usual since the yeast is mixed in with the flour, plus the discard may be cold. The goal is for the mixture to be warm enough to activate the yeast. 130 degree milk works and will not kill the yeast. Stir in the discard and very warm milk.
- Attach dough hook, set mixer and stand begin kneading dough. After two minutes of kneading it should still be very soft, but it should clear the sides of the bowl and cling only to the hook and bottom of bowl. Remove the bowl from the stand and add the olive oil, then scrape dough into the center of the bowl and let the machine knead it for another 5 minutes. The dough should be soft but not sticky. Supple is a good word here. It should be bouncy and feel alive.
- Spritz the sides of the bowl and the dough lightly with some olive oil cooking spray or olive oil, then cover with plastic wrap and let rise in a warm place until doubled in bulk - about 45 minutes.
- Meanwhile, line a large baking sheet with parchment and sprinkle with some sesame seeds.
- This is a good time to preheat the oven to 425F because the second rise is fairly short.
- Without punching it down, turn the dough out onto the parchment letting some of the air naturally escape. Push the dough around in the sesame seeds as you shape it into an oblong about 12 inches long and 5 or 6 inches wide. Try to keep it tall by pulling little strands up and over (sideways stretch and folds). Taper the ends a little, then cover with greased plastic wrap for a short 25 minute rise.
- Before you put it in the oven, brush the loaf with a little egg white and sprinkle with more sesame seeds. To make slits, hold a pair of scissors open about 2 inches wide over the dough and make two or three little snips about ½ inch deep.
- Bake at 425 degrees F for the first 20 minutes. Reduce heat to 350 and continue baking for another 20 minutes or until lightly browned and sounds hollow when tapped. Internal temp should be about 205 or so. Remove from pan, and cool on a wire rack.
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