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Sourdough Discard Sandwich Bread

Nothing beats a classic, this soft, fluffy Sourdough Discard Sandwich Bread is perfect for sandwiches and toast. This recipe marries the convenience of commercial yeast and the flavor of sourdough discard for a loaf that comes together in a few hours instead of days.

Ingredients

Scale

Dough

300 g (2 ½ cups) all-purpose flour

30 g (¼ cup) whole wheat flour

7 g (2 ¼ tsp) Instant Yeast

25 g (2 tbsp) granulated sugar

6 g (1 tsp) salt

75 g (⅓ cup) sourdough discard

150 g (⅔ cup) milk

1 large egg

28 g (2 tbsp) unsalted butter, softened

Egg Wash

1 large egg

Pinch of salt

Instructions

Make the dough: Combine the ingredients in a large mixing bowl. Stir with a spatula or wooden spoon until the mixture forms a shaggy dough and no traces of dry flour remain. Cover the bowl with plastic wrap and let the dough rest for 15 minutes, this rest period will make the dough much easier to work with.

Knead the dough: Turn the dough out on a clean work surface (you shouldn’t need to flour your surface, but if your dough feels too sticky feel free to use a little bit of bench flour). To knead the dough, hold the bottom of the dough with your fingertips, fold the dough over itself, then push it out using the heel of the palm of your hand. Repeat until the dough looks cohesive and smooth.

Let the dough rise: Round the dough into a tight ball and place it in a clean, lightly-oiled bowl. Cover with plastic wrap and let the dough rise until doubled in volume, about 1 to 2 hours.

Shape the dough: Punch the dough down to release the air. Divide the dough into 3 equal portions. Round each portion into a tight ball, cover the dough with plastic wrap. Let the dough relax for 15 minutes.

Using a rolling pin, flatten the dough out into a 9 by 4 inch oval. Starting from one of the shorter sides, roll the dough into a tight cylinder. Repeat with the remaining dough portions.

Lightly grease your loaf pan. Place each cylinder of dough into the loaf pan.

Let the dough proof for the second time: Cover the pan with plastic wrap and let the dough rise until the dough looks puffy and has filled up to at least ½-inch to the top of the pan, about 45 minutes to 1 hour.

Preheat the oven: When the dough is close to being ready, preheat the oven to 375 F.

Brush the dough with an egg wash: Whisk together an egg and a pinch of salt. Using a pastry brush, coat the top of the dough with an even layer of egg wash.  

Bake the loaf: Bake the dough for 30 to 35 minutes or until the loaf is golden brown and the bread registers at 190 F when probed with an instant read thermometer.

Enjoy and store: Transfer the loaf to a wire rack to cool for at least 20 minutes before slicing. Store slices in a ziplock bag for up to 5 days at room temperature.

Nutrition

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