Sourdough Discard Sandwich Bread Recipe

5 from 41 votes

Sourdough Discard Sandwich Bread Recipe

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.

Prep Time30

Cook Time30

Rise Time1

Total Time2

Course: Sides

Cuisine: American

Servings: slices

Calories: 75kcal

Author: Hannah Dela Cruz

Equipment

9 by 4-inch Pullman pan
Rolling Pin
Cooling rack

Ingredients

Dough

7 g Instant Yeast
150 g milk
25 g granulated sugar
300 g all-purpose flour
30 g whole wheat flour
6 g salt
75 g sourdough discard
1 egg large
28 g unsalted butter softened

Egg Wash

1 egg large
Pinch of salt

Metric - US Customary

Instructions

Make the dough: Whisk the yeast in with the milk and sugar.
7 g Instant Yeast, 150 g milk, 25 g granulated sugar
Stir in the remaining ingredients except for the butter with a spatula or wooden spoon until the mixture forms a shaggy dough and no traces of dry flour remain.
300 g all-purpose flour, 30 g whole wheat flour, 6 g salt, 75 g sourdough discard, 1 egg
Knead the butter into the dough.
28 g unsalted butter
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.
1 egg, Pinch of salt
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.

Notes

You can use your discard straight from the refrigerator

I'll give time cues in this recipe, however, fermentation time will depend highly on the activity of your starter and the unique environment in your kitchen

Nutrition