Openai/6952af69-3b84-8012-90d0-b63cfcd2b9cb

This conversation was exported from ChatGPT

gpt-5-2

User: Can you give a recipe using sourdough discard with 3 cups equal blend of fresh milled spelt, hard white and soft white

Can you give a recipe using sourdough discard with 3 cups equal blend of fresh milled spelt, hard white and soft white

Assistant: Absolutely — here’s a well-balanced sourdough discard sandwich-style loaf that works beautifully with an equal-parts fr…

Absolutely — here’s a well-balanced sourdough discard sandwich-style loaf that works beautifully with an equal-parts fresh-milled blend of spelt, hard white, and soft white wheat. This recipe is designed to be soft, sliceable, and not dense, while still maximizing digestibility from the discard.

!https://i0\.wp\.com/www\.asprinkleofjoy\.com/wp\-content/uploads/2024/03/VideoCapture\_20240329\-171352\.jpg?resize=1024%2C576&ssl=1 !https://www\.kingarthurbaking\.com/sites/default/files/styles/featured\_image/public/2024\-04/sourdough\-discard\.jpg?itok=pp3yQfqI !https://wildthistlekitchen\.com/wp\-content/uploads/2023/10/sourdough\-discard\-sandwich\-bread\-FI\-1\.jpg 4

Fresh-Milled 3-Grain Sourdough Discard Bread

(Spelt + Hard White + Soft White)

Flour Blend (3 cups total)

• 1 cup fresh-milled spelt
• 1 cup fresh-milled hard white wheat
• 1 cup fresh-milled soft white wheat

(≈ 360–375 g total flour, depending on grind)

Ingredients

• 3 cups fresh-milled flour blend (above)
• 1 cup (240 g) sourdough discard (unfed, room temp)
• ¾ cup (180 g) warm water (start here; adjust as needed)
• 2 Tbsp olive oil or melted butter
• 2 Tbsp raw honey or maple syrup
• 1¼ tsp fine sea salt
• 1½ tsp instant yeast (optional but recommended for reliable rise)

Instructions

1. Mix & Hydrate

In a large bowl, combine:

• Warm water
• Honey
• Oil
• Sourdough discard

Stir until smooth.

Add:

• Flour blend
• Salt
• Yeast

Mix until a soft, slightly tacky dough forms. Fresh-milled flour absorbs water slowly, so let the dough rest 10 minutes, then reassess hydration.

👉 Dough should be soft and elastic, not stiff.

2. Knead

• Knead 6–8 minutes by hand (or 4–5 minutes mixer)
• Dough should pass a gentle windowpane test
• Spelt is delicate — stop kneading once smooth

3. First Rise

• Place in lightly oiled bowl
• Cover and rise 60–90 minutes until puffy (not necessarily doubled)

4. Shape & Pan

• Gently shape into a loaf
• Place in greased 8.5×4.5 or 9×5 pan
• Cover and rise 30–45 minutes, until dough crowns about 1 inch over rim

5. Bake

• Preheat oven to 375°F (190°C)
• Bake 35–40 minutes
• Internal temp: 195–200°F
• Tent loosely if browning too fast

Cool completely before slicing (very important for crumb set).

Texture & Flavor Notes

• Soft white wheat → tenderness
• Hard white wheat → structure
• Spelt → sweetness + digestibility
• Discard → mild tang without heaviness

This loaf is excellent toasted, holds together for sandwiches, and freezes well.

Optional Variations

• No yeast version: Skip yeast, extend bulk rise to 6–8 hours (warm kitchen)
• More sour: Add 1–2 Tbsp extra discard + 1 Tbsp water
• Extra soft crumb: Add 1 Tbsp lecithin or 2 Tbsp yogurt
• Anti-inflammatory boost: Add ½ tsp turmeric + pinch black pepper

If you’d like, I can:

• Convert this to grams only
• Adapt it for a cast-iron loaf pan with lid
• Make it fully einkorn-style hydration
• Or adjust for muffins, rolls, or hamburger buns

Just tell me how you’d like to use the dough 🍞✨

User: Can I bake this as a round loaf in a cast iron bread oven

Can I bake this as a round loaf in a cast iron bread oven

Assistant: Yes — this dough works very well as a round loaf in a cast-iron bread oven Dutch oven style.

Yes — this dough works very well as a round loaf in a cast-iron bread oven (Dutch oven style). You’ll just make a few small adjustments for shaping, rise, and bake profile to protect the spelt and get a beautiful spring.

!https://m\.media\-amazon\.com/images/I/815WD\-6P3XL\.jpg !https://thefeatherednester\.com/wp\-content/uploads/2021/09/Dutch\-Oven\-Sourdough\-Bread\-1\.jpg !https://theduvallhomestead\.com/wp\-content/uploads/2025/09/15\-whole\-grain\-sourdough\-boule\-recipe\-freshly\-milled\-flour\-sourdough\-bread\-whole\-wheat\-sourdough\-boule\-artisan\-sourdough\-boule\-735x1103\.jpg 4

How to Bake This Recipe as a Round Cast-Iron Loaf

1. Dough Tweaks (Recommended)

Because spelt is more extensible and fragile, keep the dough:

• Slightly softer than sandwich dough
• Smooth but not slack

👉 If needed, add 1–2 Tbsp extra water during mixing.

2. Shape the Boule

After first rise:

1. Turn dough onto lightly floured surface
2. Gently degas (don’t punch)
3. Fold edges toward center, rotate, repeat
4. Flip seam-side down and cup-shape into a tight round

Let rest 10 minutes uncovered.

3. Final Proof (Critical)

• Place seam-side down on parchment
• Cover lightly
• Proof 30–45 minutes, until dough: - Springs back slowly when pressed - Looks slightly domed (not fully doubled)

⚠️ Do not overproof — spelt collapses easily.

4. Preheat Cast Iron

• Place empty cast-iron bread oven (base + lid) in oven
• Preheat to 450°F (232°C) for 30–45 minutes

5. Score & Load

• Lightly flour top
• Score one deep slash or simple cross
• Carefully lower dough (on parchment) into hot pot
• Cover immediately

6. Bake Profile (Best for Fresh-Milled Grains)

| Stage | Temp | Time | | ------------ | ----- | ------------- | | Covered bake | 450°F | 20 minutes | | Uncovered | 425°F | 20–25 minutes |

✔ Internal temp: 205°F ✔ Crust should be deeply golden, not dark brown

7. Cool Completely

Cool at least 90 minutes before slicing. Fresh-milled loaves set slowly.

Expected Results

• Moderate oven spring (not explosive — that’s normal with spelt)
• Thin, crackly crust
• Moist, custardy crumb
• Mild tang (discard flavor without sour dominance)

Optional Enhancements

• Steam boost: Add 1–2 ice cubes under parchment when loading
• Seeded crust: Roll shaped loaf in sesame or flax before proofing
• More sour: Cold retard shaped loaf overnight, bake straight from fridge

When NOT to Use Cast Iron

If you want:

• Very soft sandwich crumb
• Perfectly square slices

Stick with a loaf pan. Otherwise, cast iron is ideal for this blend.

If you want, I can:

• Convert this to a no-yeast discard boule
• Tune hydration precisely for your mill/grind
• Give you a cold-ferment schedule
• Or adapt it to a smaller 2-quart bread oven

Just say the word 😊