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🍞 Easy late summer sourdough discard bakes

Published about 11 hours agoΒ β€’Β 2 min read

Easy late summer sourdough discard bakes

This past week I was still baking large, crusty loaves (and a pizza!) here in my kitchenβ€”but I get it if it's too hot for you to turn that oven on.

In this week's newsletter, I present a few easy-lift bakes that might make you go back on that rule, though.

If you haven't made the sourdough discard plum cake yet, that's where I'd start this Saturday!

In this week's newsletter:

  • Recipes: Discard plum cake, banana bread, and focaccia
  • Baking Tip: Can I skip cold proofing dough?
  • Links: Alternate grains for max flavor

🍞 Sourdough discard plum cake

If you don't have plums, you can use peaches, nectarines, apricots, or even cherries.

This is the perfect cake to whip up in a few minutes tomorrow morning, then enjoy the fruit of your labor (sorry) all weekend.

🍌 Sourdough Banana Bread

This takes a little while to bake, but it's at a low temperature and so easy to mix together; it's the perfect too-hot-for-much weekend baking project.

🍞 Focaccia with tomatoes

Okay, okay, the oven temp is around 450F for this one, but I promise itll be worth it. Focaccia is always my go-to summer bake.

Plus, are your tomatoes from the garden coming in? This is the perfect way to get those from the vine to your plate.

πŸ€— Do you have my cookbook and 2 minutes?

If you have my cookbook and have been enjoying it, would you mind leaving a review wherever you purchased it? Reviews are incredibly helpful, and I'd greatly appreciate your support!

(If you bought it on Amazon in the US, here's a direct review link.)

Thank you!

πŸ’¬ Member Discussion of the Week

Good day, Maurizio. I wanted to ask a question about cold proofing. Can proofing be done on the countertop instead of in the refrigerator, since I do not have time to wait for the loaves I need? If this is possible, how long should I proof on the counter for the β€œEasy No Knead Sourdough Bread” and get good results?

Yes, absolutely, you can skip the cold proof. Shape the dough, cover it, and let it proof on your counter for 2-4 hours, depending on the temperature. It should pass the post test when it's ready for baking.

πŸ›Ÿ 2 Ways I Can Help You Today

πŸ“™ What I'm Reading and Watching

  • ​Baking Bread at Tartine Bakery (YouTube). I love this decade-old video of Chad discussing Tartine's methodology for adding more flavor to their bread (hint: different grains!).
    ​
  • ​Why is Everyone In Tech So Sad? (Noema; Thanks, Julie! πŸ™‚). One of the pushes I had over a decade ago to get into sourdough bread baking was the fact that I was at home all day writing software, and I really felt like I needed to do something with my hands. Turns out I wasn't alone.

Stay cool,

​Join me in the member's community, master sourdough, and get baker's perks.

Thank you for subscribing 🩢. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113.
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Maurizio Leo

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