Sourdough Discard Sandwich Bread
There’s nothing more satisfying than turning sourdough discard into a soft, fluffy sandwich bread that’s perfect for toast, grilled cheese, or your favorite deli fillings. This sourdough discard sandwich bread recipe is an absolute game-changer—it reduces waste while delivering a light yet flavorful loaf with just the right amount of chew.
Equipment
- Rolling Pin
- Loaf Pan 8x4x4 inches
- Weighing scale
Ingredients
- 350 g Bread flour 2 ¾ cups
- 150 g sourdough discard ½ cup + 2 tbsp
- 200 g whole milk ¾ cup + 1 tbsp
- 8 g sugar 2 tsp
- 8 g salt 1 ¼ tsp
- 2 teaspoon instant yeast
- 15 g oil 1 tbsp
Instructions
Step 1: Combining Ingredients
- Add dry ingredients; bread flour, instant yeast, salt, and sugar to the bowl of a stand mixer and whisk to combine.
- Add wet ingredients, sourdough discard, milk, and oil. Mix with a spoon until a shaggy dough forms.
Step 2: Kneading the Dough
- Stand Mixer Method: Use a dough hook on low speed ( speed 1 or stir on KitchenAid) to combine, then knead at medium speed (2-3 on KitchenAid) for 12-15 minutes.Finish kneading at high speed (speed 4 or 5 for KitchenAid) for 5-6 minutes or until the dough becomes smooth, supple and detaches itself from the sides and bottom of the stand mixer bowl.
- Hand Kneading Option: Turn the dough onto a lightly floured surface and use the stretch-and-fold technique to develop the gluten. Push the dough away with the heel of your hand, fold it over, and rotate. Repeat this motion for 15-20 minutes or until the dough becomes smooth and elastic. Test elasticity with the windowpane test.
Step 3: Bulk Fermentation
- Place dough in a greased bowl, cover, and let rise in a warm spot (75–80°F) for 60–90 minutes. It should double in size and spring back slowly when pressed.
Step 4: Shaping
- Deflate the dough, and flatten it into a rectangle of about 8 inches wide using a rolling pin. I used an 8x4x4 inch loaf pan for the recipe, anything around that will work just fine.
- Then tightly roll into a log. Pinch the seam to seal and place seam-side down in a greased loaf pan.
Step 5: Proofing
- Cover and let the dough proof for 45–60 minutes until it rises 1 inch above the rim. Check readiness by pressing lightly—it should leave a slight indentation.
Step 6: Baking
- Preheat oven to 380°F. Add an empty pan on the bottom rack of the oven.
- Spray loaf with water and transfer to oven for baking. Add a cup of water into the heated empty pan.
- Bake for 22–25 minutes, removing the water pan after 10 minutes. The crust should be golden and sound hollow when tapped.
- Brush with butter just as the sourdough discard sandwich bread comes out of the oven for a soft crust.
- Cool completely on a wire rack before slicing.
Notes
- Bread not rising: Ensure your yeast is fresh and the proofing area is warm enough. If using sourdough discard, remember that it primarily adds flavor, so yeast is needed for the rise.
- Replace instant yeast with active dry yeast but remember to activate it in warm water before adding to the dough.
- Dense loaf: This is often due to under-proofing or insufficient gluten development. So, make sure the dough is kneaded well and has risen adequately.
- Monitor proofing times based on your kitchen temperature. Warmer kitchens accelerate proofing, while cooler ones slow it down. Aim for the dough to double in size but avoid letting it over-proof, which can weaken structure.
- Gummy Crumb: Allow the bread to cool completely before slicing to avoid a gummy texture.
- Sandwich loaf recipes work best with 62-66 percent hydration. This recipe uses 65 percent hydration. So, take care not to add only the measured quantity of water. This is where a scale comes in handy.
📋Nutrition Facts
Nutrition
Calories: 111kcal
Tried this recipe?Let us know how it was!