Sourdough Discard Ful Medames Fava Bean Rounds

Steps

1. 1

   Mix the dough

   • In a large bowl, combine the sourdough discard, all-purpose flour, whole wheat flour, kosher salt, and warm water.
   • Stir with a wooden spoon or dough whisk until a shaggy dough forms with no dry flour visible.
   • The dough should be slightly sticky and loose—wetter than typical bread dough.
   • Add 3 tablespoons of olive oil and mix until fully incorporated, about 1 minute.

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   Ready when: No dry flour visible; dough comes together but remains loose and sticky

   Tip: Don't overmix—gentle folding ensures tender, open crumb. This is a wetter dough than typical sandwich bread, which creates the pillowy texture.

2. 2

   Prepare the fava bean filling

   • While the dough rests, mash the drained fava beans in a medium bowl with a fork to a chunky paste—you want some beans intact, not a smooth purée.
   • Stir in the minced garlic, ground cumin, lemon juice, 2 tablespoons of olive oil, black pepper to taste, and cayenne if using.
   • Taste and adjust seasoning.
   • Set aside.

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   Ready when: Mixture is chunky and bright green, well seasoned with cumin and garlic

   Tip: Don't over-process the fava beans—the chunky texture creates pockets of flavor in the final bread. A slight bitterness from the bean skins is authentic and delicious.

3. 3

   First rise

   • Cover the dough bowl loosely with a damp kitchen towel or plastic wrap.
   • Let it rise at room temperature for 45–60 minutes until the dough is noticeably puffy and has increased in volume by about 50%.
   • It should jiggle slightly when you shake the bowl and show visible bubbles on the surface.

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   Ready when: Dough has risen 50%, is puffy and bubbly, jiggles when bowl is moved

   Tip: This isn't a high-rise recipe—the dough should be visibly aerated but not dramatically doubled. Sourdough rises more slowly than commercial yeast dough.

4. 4

   Divide the dough

   • Turn the risen dough out onto a lightly floured surface.
   • Using a bench scraper or knife, divide it into 8 equal pieces (roughly 2.5 ounces / 70 g each).
   • Work gently to avoid deflating the dough.
   • Shape each piece into a rough ball by pulling the edges toward the center and turning it seam-side down.

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   Ready when: Eight roughly equal pieces, each shaped into a ball

   Tip: Use a scale if you have one for even portions—this ensures all rounds bake at the same rate. Handle the dough gently to preserve the bubbles.

5. 5

   Shape and fill the rounds

   • Lightly pour 1 tablespoon of olive oil into a shallow dish.
   • Working with one dough ball at a time, roll it in the oil, then place it on a work surface.
   • Using your fingers and palms, gently stretch and flatten the dough into a 4–5 inch (10–13 cm) round about ¼ inch (6 mm) thick.
   • Spread about 2 tablespoons of the fava bean filling on the bottom half of the round, leaving a ½-inch (1 cm) border.
   • Fold the top half over the filling like a half-moon, then gently press the edges to seal, creating a slight dome.
   • Place on a prepared baking sheet.
   • Repeat with the remaining dough and filling.

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   Ready when: Eight sealed half-moon or round parcels on baking sheets with visible fava bean filling

   Tip: Don't overfill—too much filling causes it to leak during baking. A half-moon shape is traditional, but you can fold into a package shape if you prefer. The oil coating prevents sticking and adds flavor.

6. 6

   Second rise

   • Cover the shaped rounds loosely with a damp kitchen towel.
   • Let them rise at room temperature for 20–30 minutes until they feel puffy and airy when gently pressed.
   • They should increase in volume noticeably but won't double in size like commercial yeast dough.

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   Ready when: Rounds are puffy and yield slightly when gently poked; surface is bubbly

   Tip: Check one round by poking it gently—it should spring back slowly but not completely. If it springs back immediately, it needs more time. This second rise is shorter because the dough is already fermented.

7. 7

   Preheat and prepare to bakeOven 425°F / 220°C

   • About 10 minutes before baking, preheat the oven to 425°F (220°C).
   • Position racks in the upper and lower thirds of the oven.

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   Ready when: Oven reaches 425°F (220°C)

   Tip: A hot oven is crucial—it creates the crispy, slightly charred edges characteristic of this bread. Using two racks allows you to bake all rounds simultaneously.

8. 8

   Bake the roundsOven 425°F / 220°C

   • Transfer both baking sheets to the preheated oven, placing one on the upper rack and one on the lower rack.
   • Bake for 12–15 minutes until the rounds are golden brown on top and the bottoms are deep golden and crisp.
   • The fava bean filling should be set and slightly caramelized at the edges.
   • Rotate the sheets halfway through baking (about 7 minutes in) and swap their positions (upper to lower, lower to upper) to ensure even browning.

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   Ready when: Tops are golden brown, bottoms are deep golden and crisp; filling is set and caramelized at edges

   Tip: If your oven runs hot or cooks unevenly, tent the rounds loosely with foil during the last 3–4 minutes to prevent over-browning. Peek at the bottoms after 10 minutes to check for browning.

9. 9

   Cool and garnish

   • Remove the baking sheets from the oven and let the rounds cool on the sheet for 5 minutes.
   • Transfer to a wire rack or serving platter.
   • While still warm, optionally drizzle with a small amount of additional olive oil and scatter with fresh cilantro or parsley if desired.

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   Ready when: Rounds are warm and the filling is set; bottoms are still crispy

   Tip: The rounds are best eaten warm or at room temperature on the same day. If serving later, you can reheat them briefly in a warm oven (300°F / 150°C) for 5 minutes.