Sourdough Discard Sandwich Loaf
A soft, slightly tangy sandwich bread made with unfed sourdough discard and instant yeast, perfect for sandwiches or toast.
Ingredients
Main Ingredients
- 100 g sourdough discard (unfed starter) — room temperature
- 250 g water — lukewarm (around 25–30°C / 77–86°F)
- 500 g bread flour (or all-purpose flour) Bread flour gives a slightly chewier crumb; AP flour works fine for a softer loaf.
- 10 g salt
- 20 g sugar Reduce to 10 g if you prefer less sweetness.
- 60 g salted butter, room temperature (or unsalted + pinch more salt) Use vegan butter or 60 g neutral oil if you need dairy-free.
- 7 g instant yeast
Instructions
Preparation
- In the bowl of a stand mixer, combine the sourdough discard, water, and flour. Mix briefly until the dough forms a shaggy mass — about 20–30 seconds. Stop when ingredients are roughly combined.
- Cover and let the dough rest for 30 minutes, this autolyse softens the flour and develops gluten without much kneading.
- Add salt, sugar, softened butter, and instant yeast to the bowl.
- Knead on medium-low for about 3–6 minutes until the dough is smooth, elastic, and slightly tacky.
- Transfer the dough to a lightly oiled bowl. Cover and let it rise until doubled — about 1 hour in a warm kitchen.
- While the dough rises, lightly butter a sandwich loaf or Pullman pan.
Shaping & Proofing
- Once doubled, turn the dough out onto a lightly floured surface, smooth side down, and gently press into a rectangle.
- With the short side facing you, fold each long side into the center then roll into a tight log. Pinch the seam and tuck the ends.
- Place the shaped loaf seam-side down into the prepared pan.
- Cover and proof until the dough comes just above the rim of the tin — about 45–75 minutes depending on ambient temperature.
Baking
- Preheat the oven to 180°C/350°F about 10–15 minutes before baking.
- Lightly mist the top of the loaf with water and place it in the oven with plenty of room to rise.
- Bake for 40–45 minutes, until the crust is deep golden brown, and the internal temperature should reach about 200°F (≈93°C) for a fully baked loaf.
- Remove the loaf from the pan and cool completely on a wire rack before slicing.
Notes
Store at room temperature in a bread bag or wrapped in a tea towel for 2–3 days. Slice and freeze for up to 3 months. Reheat stale bread wrapped in foil at 150°C/300°F for 10–15 minutes.