Sourdough Discard Sandwich Bread Recipe
This sourdough discard sandwich bread recipe is soft, fluffy and easy to make! With a tender crumb and soft crust, this bread is made with flour and sourdough discard.
Equipment
- 1 stand mixer (you can also knead by hand)
- 1 Bread Pan 9x5 or 8x4
Ingredients
- 7 grams active dry yeast 2 tsp
- 30 grams honey 1.5 tbsp
- 240 grams warm water 1 cup
- 500 grams bread flour about 4 cups
- 4 TBSP butter cut into chunks
- 12 grams salt 2 tsp
- 100 grams sourdough discard 1/2 cup
Instructions
Make Dough
- Add the water, yeast, and honey into the bowl of a stand mixer and whisk well. Let the mixture sit for five minutes.7 grams active dry yeast, 240 grams warm water, 30 grams honey
- Add the flour, salt, butter, sourdough discard and salt to the wet ingredients. Use the dough hook attachment to knead on low speed for 7-8 minutes or until the dough is smooth and elastic. The dough should pull away easily from the sides of the bowl.500 grams bread flour, 12 grams salt, 100 grams sourdough discard , 4 TBSP butter
First Rise
- Cover the dough with plastic wrap or a damp tea towel and let it rise in a warm place until it has doubled in size- between one to two hours.
- Butter the loaf plan. Stretch the dough into a shape of a rectangle(it doesn't need to be a specific size). Tightly roll the dough up into a log shape, pinching the ends. Use the palms of your hands to adjust the dough's shape.
Second Rise
- Set the dough into the buttered baking pan. Gently flatten the dough with your palm, allowing it to rise evenly during the second rise. Cover and let the dough rise until it has doubled in size, or about 1 hour (depending on the temperature).
Bake
- When ready to bake, preheat the oven to 350°F. Let the stove warm up at temperature for 10 minutes. Spritz the dough with water, then bake for 40-45 minutes or until the bread has a nice golden crust. When done baking, the internal temperature should be 195 degrees or slightly higher.
Notes
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- Temperature: The bread dough will rise more quickly in warm temperatures, this recipe is based off a temperature of 72 degrees F.
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- Scale: I highly recommend using a kitchen scale to measure out the recipe in grams. This will give you the most accurate results time after time!
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- Splitting: If your bread is splitting down the sides, it may be under fermented. Make sure your dough doubles during the ferment. You can also score your bread before baking to prevent breaks.
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- Discard: Make sure your sourdough discard is at room temperature when you start the recipe.
Nutrition
Calories: 190kcalCarbohydrates: 39gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 389mgPotassium: 57mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!