Quick & Easy Sourdough Discard Bread

Sourdough Discard Sandwich bread

Imagine a fusion of French elegance and Vietnamese street food, encapsulated in a single, mouthwatering bite. This is the essence of the Sourdough Discard Banh Mi, a culinary masterpiece that celebrates the versatility of sourdough discard.

Ingredients:

Image Source: makeitdough.com

For the Sourdough Discard Sandwich Bread:

1 cup sourdough discard

1 cup warm water

2 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon sugar

For the Banh Mi Filling:

1 pound pork belly, skin-on

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon honey

1 teaspoon five-spice powder

1/2 teaspoon black pepper

1/4 cup thinly sliced red onion

1/4 cup thinly sliced cucumber

1/4 cup thinly sliced carrots

1/4 cup fresh cilantro, chopped

1/4 cup fresh jalapeño, thinly sliced

1/4 cup mayonnaise

1/4 cup Sriracha sauce

Preparation Process:

Sourdough Discard Sandwich Bread:

1. Combine Wet Ingredients: In a large bowl, whisk together the sourdough discard and warm water until well combined.
2. Add Dry Ingredients: Add the flour, salt, and sugar to the wet ingredients. Stir until a dough forms.
3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
5. Shape the Loaves: Divide the dough into two equal pieces and shape into loaves.
6. Second Rise: Place the shaped loaves on a baking sheet lined with parchment paper, cover, and let rise for another 1-2 hours.
7. Bake the Bread: Preheat your oven to 400°F (200°C). Bake the loaves for 25-30 minutes, or until golden brown and sounds hollow when tapped.
8. Cool Completely: Let the bread cool completely before slicing.

Banh Mi Filling:

1. Marinate the Pork Belly: In a bowl, combine the pork belly, soy sauce, fish sauce, honey, five-spice powder, and black pepper. Marinate for at least 30 minutes, or up to overnight.
2. Roast the Pork Belly: Preheat your oven to 400°F (200°C). Roast the pork belly for 30-40 minutes, or until crispy and cooked through. Let cool, then slice thinly.
3. Assemble the Banh Mi: Spread mayonnaise and Sriracha sauce on a slice of sourdough bread. Top with the roasted pork belly, pickled vegetables, fresh herbs, and a generous sprinkle of jalapeños.

Total Time Required: 3-4 hours

Serving Ideas:

Classic Banh Mi: Serve the sandwich on its own, with a side of pickled vegetables and a cup of Vietnamese coffee.

Elevated Banh Mi: Add a fried egg or a dollop of pâté to the sandwich for extra richness and flavor.

Banh Mi Bowl: Deconstruct the sandwich and serve it in a bowl with a side of rice noodles or a fresh salad.

Cultural Influences:

The Sourdough Discard Banh Mi is a testament to the power of culinary fusion. It combines the rustic charm of sourdough bread with the bold flavors of Vietnamese street food. The result is a dish that is both comforting and exciting, a symphony of textures and tastes that will tantalize your palate.