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Sourdough Discard Sandwich Bread Recipe

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4.2 from 3 reviews

This Sourdough Discard Sandwich Bread recipe transforms sourdough starter discard into a soft, flavorful sandwich bread. Combining a yeast boost with the tangy starter, this bread offers a tender crumb and perfect rise, ideal for daily sandwiches or toast.

Ingredients

Liquid Ingredients

  • 200 g water
  • 60 g milk
  • 20 g sugar

Dry Ingredients

  • 7 g dry active yeast
  • 400 g all purpose flour
  • 10 g salt

Other Ingredients

  • 100 g sourdough starter (active starter or discard is fine)
  • 28 g (2 tbsp) unsalted butter (softened to room temperature)

Instructions

  1. Warm Liquids and Activate Yeast: In a small saucepan, gently warm the water, milk, and sugar to between 100-110℉, taking care not to overheat. Stir in the dry active yeast and allow the mixture to rest for 5-10 minutes until the yeast becomes frothy and rises to the surface, indicating activation.
  2. Mix Dough Ingredients: Add the flour, sourdough starter, and the yeast mixture to a stand mixer fitted with a dough hook. Mix on low speed for 5 minutes to begin developing the dough.
  3. Add Butter and Salt: Incorporate the softened butter and salt into the dough mixture and continue mixing for another 5 minutes until the dough is smooth and elastic.
  4. First Proof: Cover the mixing bowl and let the dough rest at room temperature until it has doubled in size, which typically takes between 45 minutes to 1.5 hours depending on the ambient temperature.
  5. Prepare the Pan and Shape Dough: Line a 9x5 inch baking pan with parchment paper and spray with cooking spray. Transfer the risen dough to a clean work surface and gently stretch it into a rectangle roughly twice as long as the pan. Fold the dough in half widthwise to match the pan size, then roll it into a tight log shape.
  6. Second Proof: Place the shaped dough into the prepared pan. Cover it and allow it to rise again until it rises about 1 inch above the rim of the pan, which will take approximately 45 minutes to 1.5 hours.
  7. Preheat Oven: When the bread is nearing the end of its final rise, preheat your oven to 350℉ (175℃).
  8. Bake Bread: Bake the bread in the preheated oven for 33 minutes until golden and cooked through.
  9. Cool Bread: Remove the pan from the oven and let the bread cool in the pan for 30 minutes. Then remove the bread from the pan and transfer to a wire rack to cool completely before slicing.

Notes

  • Ensure the liquids for yeast activation are not hotter than 110℉ to avoid killing the yeast.
  • The rising times can vary based on room temperature; warmer environments speed up the fermentation process.
  • Sourdough starter discard can be used, providing a great way to reduce waste.
  • Cooling the bread completely before slicing prevents a gummy texture.
  • Parchment paper lining and cooking spray ensure easy removal and cleanup.

Find it online: https://miracooking.com/sourdough-discard-sandwich-bread-recipe/