Sourdough Discard Sandwich Loaf Recipe

Why I Love This Recipe

This Quick and Easy Sourdough Discard Sandwich Bread is an absolute game-changer for anyone who bakes sourdough! It’s the perfect solution when you have extra sourdough discard and want to avoid waste. The combination of sourdough discard and instant yeast gives you the benefits of sourdough flavor and the convenience of quick-rise bread. The soft, light, and airy crumb and a deliciously soft crust make it a fantastic choice for sandwiches, toast, or just enjoying with a bit of butter. Plus, it’s so easy to make in just a few hours—perfect for when you need fresh bread in a hurry!

Recipe Details

Duration

• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Proofing Time: 2 hours
• Total Time: 3 hours 20 minutes
• Servings: 1 loaf

Equipment

• Stand Mixer or Thermomix
• Digital Scales
• Bread Tin (Sandwich or Pullman Pan)

Ingredients

• 100 g sourdough discard (unfed sourdough starter)
• 250 g water
• 500 g bread flour (or all-purpose flour)
• 10 g salt
• 20 g sugar
• 60 g butter (room temperature)
• 7 g instant yeast

Instructions

1. Mix the Dough:
   In the bowl of your stand mixer or Thermomix, combine the sourdough discard, water, and flour. Mix for about 30 seconds until it forms a shaggy dough. Let the dough rest for 30 minutes. This helps the flour absorb the water and allows the dough to become easier to knead.
2. Knead the Dough:
   Add the salt, sugar, butter, and yeast to the dough. Knead using your stand mixer and dough hook attachment for 3 to 6 minutes on a medium speed. The dough should become elastic, silky, and slap the sides of the bowl. If you’re kneading by hand, you can knead it on a flat surface until the same texture is achieved.
3. First Rise:
   After kneading, cover the dough with a damp cloth or plastic wrap and let it rise for about 1 hour (it may take longer if your kitchen is cooler). The dough should double in size.
4. Prepare the Loaf Pan:
   While the dough is rising, butter your sandwich loaf tin or Pullman pan to prevent sticking.
5. Shape the Dough:
   Once the dough has doubled in size, tip it onto a clean countertop with the smooth side facing down. The sticky side should be on top. Gently stretch and form the dough into a rectangle shape.
6. Shape Into a Loaf:
   With the short side of the rectangle facing you, fold both sides of the dough into the middle. Then, roll it tightly into a log with the seam underneath. For extra tightness, gently pull the dough towards you at the base without lifting it off the countertop.
7. Second Rise:
   Place the shaped dough into the greased loaf pan and allow it to rise until it’s just above the rim of the tin. This usually takes about 1 hour, depending on room temperature.
8. Preheat the Oven:
   Preheat your oven to 180°C (350°F). Let it warm for about 10 minutes before baking.
9. Bake the Bread:
   Before placing the dough in the oven, spray the top of it with a light mist of water. This will help the bread achieve a soft, golden crust. Place the loaf in the oven and bake at 180°C (350°F) for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Cool:
    Once baked, remove the bread from the loaf tin and place it on a wire rack to cool completely before slicing.

Tips & Tricks

• Shaping Tips:
  When shaping your dough, take care to tighten the top of the loaf by gently pulling the dough towards you without lifting it off the counter. This ensures the loaf will rise well and stay in shape during the second proofing.
• Using a Thermomix:
  If you’re using a Thermomix, follow the same instructions for mixing and kneading. The Thermomix can handle the dough just as efficiently as a stand mixer.
• Butter for Softness:
  The addition of butter gives this bread its soft, tender crumb and subtle richness. Don’t skip it! If you prefer, you can also substitute with vegetable oil or olive oil, but butter is the best for texture and flavor.
• Instant Yeast:
  Instant yeast works wonderfully for this recipe as it speeds up the process without needing the long fermentation time that traditional sourdough requires. If you prefer a slower rise, you can substitute with active dry yeast and allow the dough to ferment for longer.

Notes

• Sourdough Discard:
  This recipe uses unfed sourdough starter (discard), making it an ideal option to use up that extra starter without needing to feed it first. If your discard is cold, let it come to room temperature before using it for best results.
• Flour Options:
  You can use bread flour for a slightly chewier texture, or all-purpose flour if that’s what you have on hand. Both work great in this recipe.
• Room Temperature Ingredients:
  Make sure your butter is at room temperature for the best texture. If your butter is too cold, it may not incorporate into the dough properly.

FAQs

1. Can I make this recipe without a stand mixer?
Yes! While a stand mixer makes kneading easier, you can knead the dough by hand on a clean countertop. Just knead for about 8-10 minutes until the dough is smooth and elastic.

2. How can I make this recipe gluten-free?
You can try using a gluten-free flour blend. However, gluten-free bread doughs behave differently, so the texture and rise might vary. You’ll also need to ensure that you use a gluten-free instant yeast if needed.

3. What if I don’t have a loaf pan?
If you don’t have a loaf pan, you can bake the dough as a round rustic-style loaf on a baking sheet. Just make sure to shape the dough tightly and let it rise in the same manner before baking.

Storage

• Room Temperature:
  Store the bread in a paper bag or bread box at room temperature for up to 4-5 days. This will help the bread stay soft while allowing the crust to remain slightly crispy.
• Freezing:
  To freeze, slice the bread once it has cooled completely. Wrap the slices in plastic wrap or aluminum foil, then place in a freezer-safe bag. Freeze for up to 3 months. To enjoy, simply toast or reheat the slices.

This Quick and Easy Sourdough Discard Sandwich Bread is a fantastic, speedy solution for when you need bread in a pinch. With a soft, fluffy crumb and wonderful sourdough flavor, it’s perfect for sandwiches, toast, or simply eating fresh out of the oven!