The Quick Tigelle with Sourdough Discard were created on a day when I needed bread quickly to make sandwiches for my son, but the sourdough needed refreshing, and I wouldn’t have had time. After a moment of panic, I thought of refreshing the sourdough and using the discard to make these similar-tigelle in a pan, ready to stuff. It’s a very quick recipe, like the piadine I’ve already made; they are ready in a couple of hours, and the discard is not necessarily needed, as I will explain later. So if you want to try your hand at this recipe, tie your apron and let’s get started!
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 14
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 128.21 (Kcal)
- Carbohydrates 25.46 (g) of which sugars 0.59 (g)
- Proteins 3.61 (g)
- Fat 1.11 (g) of which saturated 0.25 (g)of which unsaturated 0.20 (g)
- Fibers 0.76 (g)
- Sodium 309.37 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The sourdough discard is the excess part of the sourdough that is discarded to avoid having jars full of sourdough in the fridge. Generally, I try not to have it and always keep a fixed amount of starter. However, sometimes, after making many preparations at once, I end up with a lot of leavening, and there are two options: either throw it away (especially the hard outer part) or use it in all those recipes that no longer need the strong push of the sourdough. I used type 1 flour, but type 0 is also fine, and they will definitely be less rustic than mine!
- 3 1/4 cups type 1 flour (or half type 0 and half type 1)
- 4 oz sourdough starter (discard)
- 1/2 cup water
- 1/3 cup milk
- 1 tsp honey
- 2 tsp extra virgin olive oil (plus 2 teaspoons for the pan)
- 2 tsp salt
Tools to make quick tigelle with sourdough discard
For this recipe, I set aside the stand mixer and used my dear Bimby TM31… simply because I had it out for refreshing the sourdough!😀 Of course, you can knead with the stand mixer, but they also come out great using a simple bowl. In the recipe, I will specify the methods for both the Bimby and the stand mixer
- 1 Stand Mixer
- 1 Bowl
- 1 Pastry Board
- 1 Rolling Pin
- 1 Pastry Cutter diameter 3 inches
- 1 Pan
- 1 Paper Towel
- 1 Plate
Steps
Making this dough is very quick; compared to the traditional Emilian recipe, in this “sprint” version, lard is missing, and the amount of milk is much lower, as I tried to make it suitable for vegetarians but also lighter in terms of calories 😅, so that it can meet the needs of as many people as possible. Without sacrificing taste, though!
In the Bimby break up the sourdough discard in the milk along with the honey. Set the machine to speed 4 for 3 minutes, making sure to dissolve the discard well.
Do the same in the stand mixer, with the paddle attachment at medium-low speed.
Then incorporate half of the flour and 1/3 cup of water at this point. In the Bimby, use the kneading function for 1 minute and then add the remaining flour and water still with the kneading function for 4 minutes.
In the stand mixer, continue with the paddle attachment slowly incorporating the flour and water alternately.
Finish the dough with the oil and finally the salt. In the Bimby, let the oil be absorbed first with the kneading function and then add the salt. Continue kneading for at least 3 minutes.
In the stand mixer, after attaching the hook, add the oil while increasing the speed, and only after the dough returns compact and “clings” to the hook, add the salt and finish the kneading. You should have completely clean walls of the bowl and elastic dough adhering to the hook.
Shape the dough on the pastry board, place it in a bowl slightly oiled, covered with plastic wrap or a lidofsilicone and let rise for a couple of hours.
After the resting time (preferably in a warm place, like an oven with the light on), turn the dough onto the lightly semolina-dusted pastry board.
With a rolling pin, roll the dough into a large rectangle with a thickness of half a centimeter.
Using a pastry cutter, form many dough discs. I managed to make 12, obviously re-kneading the “scraps” from the cutting process to waste as little dough as possible. Transfer the discs onto a plate. Now it’s time to cook our quick tigelle with sourdough discard.
Take a non-stick pan, pour in a tiny amount of oil, and use a piece of paper towel to spread a thin layer over the entire surface.
Turn on the heat nice and high and let it heat up well. Place a few tigelle at a time.
Cook them for a few minutes on each side. After flipping the tigella, cover it with a lid. This will help it rise in height.
Continue cooking for all the dough discs. My sourdough was a week old; for older or “weaker” discards, a pinch of baking soda can be added to the dough to make the tigelle puffier.
Storage and Tips
The tigelle are excellent stuffed, as in the great Emilian tradition. Just cut them in two and heat them before adding your preferred filling. For my son, I made two tigelle with mortadella and two with cooked ham and melting cheese… at school, it was a hit! They keep for 3/4 days or can be frozen to have them ready and fresh when needed. If you like, check out my grissini or spelt flatbreads, also with discard! See you on my Instagram page for more recipes and tips☺️
