Discard loaf was a pleasant surprise

I decided to test out some discard that had been in my fridge for a few weeks. It smelled and looked fine, but I wasn’t sure how strong it would be. I didn’t have high hopes, so when I baked this loaf I was pleasantly surprised by the result — good rise and a pleasant, mild (non-sour) flavor.

Ingredients:
100 g discard starter
380 g lukewarm water
20 g honey
250 g all-purpose flour
250 g bread flour
10 g salt (I use Diamond Crystal Kosher)

Method:
– Mix starter, water, and honey with a fork until the starter is mostly dissolved.
– Add the flours and salt, mix until fully incorporated.
– Let the dough rest for about 20–30 minutes.
– Stretch and fold for 2–3 minutes, then let the dough rest for the remainder of the bulk fermentation.

Bulk ferment: Cover and leave on the counter for about 8 hours, or until the dough has doubled and shows visible bubbles.

Shape: Pre-shape the dough, rest for 5–10 minutes, then do the final shape. Place it in a proofing basket or vessel, place inside a plastic bag, and refrigerate for about 24 hours.

Bake:
– Preheat oven to 450°F with a DO inside for about 30 minutes.
– Remove dough from the fridge, score it, and transfer it to the hot DO.
– Bake covered for 20 minutes, then uncovered for another 25–30 minutes.
– Cool on a wire rack for 1–2 hours before slicing.