Sourdough Discard Sandwich Bread
This Sourdough Discard Sandwich Bread is soft, fluffy, and light with a delicate, slightly tangyflavor from the sourdough discard. The texture is airy with a tender crumb anda soft crust that’s perfect for sandwiches. It’s quick and easy to make, withminimal hands on time, making it an ideal way to use up sourdough discardwithout waste.
Ingredients
- 1 cup warm water (235 grams)
- 2 tablespoons sugar (25 grams)
- 1 tablespoon active dry yeast (11 grams)
- ¼ cup butter softened (56 grams)
- 4 ½ cups all-purpose flour spooned and leveled (560 grams)
- 1 ½ teaspoons salt (8 grams)
- 1 cup sourdough discard (280 grams)
- 1 large egg
Instructions
- Add the warm water, yeast, and sugar to a large mixing bowl or stand mixer—stir together and let sit for 5 minutes until bubbly.
- Once bubbly, add in the remaining ingredients—butter, flour, salt, discard, and eggs. If using a stand mixer use a dough hook mix together on low until a shaggy dough starts to form. If kneading by hand, use a wooden spoon or your hands to mix together until a rough dough forms.
- Turn your stand mixer on medium-high, and knead the dough until a smooth, elastic ball forms. It should take about 10 minutes. Or knead by hand. Pinch off a piece of dough and check that it passes the window pane test (see notes).
- Cover the bowl with a towel or plastic wrap and place in a warm place to rise for 1-2 hours, or until doubled in size. I like to turn my oven on for a few minutes, then turn it off and place the dough inside the oven to rise.
- Once doubled, grease two loaf pan and set aside. Remove the dough from the bowl and divide it into two equal pieces. Use your hands to press each piece of dough into a rectangle, roll it up and pinch the ends of the loaf closed.
- Place each rolled up dough into a loaf pan, with the seam side down, and cover loosely with a towel. Let the dough rise again for about 30 minutes. While the dough is rising, preheat the oven to 375 degrees.
- Bake both loaves at the same time for 20-25 minutes. The loaf should be a golden brown color on top when finished. Wait about 5 minutes before removing the loaves from their pans. Let cool completely before slicing into.
Notes
Can I use other kinds of flour? Yes, you can use different kinds of flour in this sourdough discard sandwich bread recipe. The recipe calls for all-purpose (white) flour. However, you can also use bread flour, kamut flour, and wheat flour.
The bread flour you can swap straight across, with no other alterations to the recipe.
Kamut is a lot denser than all-purpose flour and requires more hydration than regular flour. So, if you use kamut flour replace each 1 cup of flour with ¾ cup of kamut flour. You should also expect that the loaves will not be quite smaller than what you see pictured. If using a scale, replace the all-purpose flour with 420 grams of kamut flour.
Wheat flour can also be used in this recipe. However, for best results I recommend using half wheat flour and half all-purpose flour.
Window Pane Test. The window pane test helps you know whether your dough has been kneaded long enough. To test, pinch off a small piece of dough. Gently stretch it, it should stretch without breaking, so it is thin enough to see light from a window through. If it tears easily when stretched, knead the dough for longer before testing again.
Nutrition
Serving: 1slice | Calories: 87kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 131mg | Potassium: 4mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Calcium: 14mg | Iron: 1mg