Soft sourdough discard / hybrid jam swirl bread Dough: 250g 100% hydration sourdough discard (a few days old from fridge is fine, but recommend not overly runny or acidic-smelling) 275g bread flour 30g all-purpose flour 45g whole wheat flour 45g sugar 20g milk powder (optional) 145g milk 25g heavy cream or sour cream 3g instant yeast 7.5g salt 35g oil or unsalted butter, softened To finish: ~1 c thick jam/preserves A few Tbsp of cookie crumbs Egg wash Simple syrup **Fermentation times will vary depending on the strength of your starter, whether or not you use yeast, and the temperature of your dough and environment!** Combine all dough ingredients except oil/butter in the bowl of a stand mixer fit with the dough hook. Mix on medium-low until smooth. With mixer on low, slowly stream in oil (or add butter in two portions), then mix on medium until dough is very silky and smooth and passes the windowpane test. Bulk ferment until noticeably risen, though not necessarily doubled (in my mid-70s environment, about 1.5 hours). Roll into large rectangle approx 12x18. Spread with filling of choice, leaving a 1⁄2” border on the short end furthest from you. Sprinkle filling with cookie crumbs. Starting with the short end closest to you, roll up tightly like a jelly roll and pinch to seal. Cut lengthwise in half and twist pieces together, keeping cut side up. Transfer to parchment-lined 9x4x4 pullman pan. (Continued in comments) . #cooktildelicious #f52grams #f52community #sourdough #sourdoughdiscard #sourdoughrecipe #homebaked #buzzfeedfood #naturallyleavened #babka #lifeandthyme #torontofoodblogger #fbcigers #thebakefeed #saveurmag #tastingtable #foodandwine #bonappetitmag #sharemytable #cookandtell #imsomartha #fnceats #huffposttaste #bareaders #tohfoodie #sourdoughdiscardrecipe #makesmewhole #bombesquad #torontoeats #foodreel