Sourdough Discard Sandwich Bread

No ratings yet

This Sourdough Discard Sandwich Bread is soft, tender, and perfectly sliceable with just a hint of sourdough tang. Made with instant yeast, there's no long fermentation or complicated steps - just an easy homemade sandwich loaf that's perfect for toast, sandwiches, or using up sourdough discard.

Prep Time15

Cook Time35

Rise Time2 15

Total Time3 5

Course: Bread

Cuisine: American

Servings: slices

Calories: 155kcal

Author: Jeri Walker

Ingredients

1¼ cups warm water (about 90°F)
½ cup sourdough discard (unfed)
1 tablespoon olive oil
3½ cups bread flour (plus extra for shaping)
1¼ teaspoons instant yeast
2 teaspoons salt

Instructions

Mix the dough. In a large mixing bowl, combine the warm water, sourdough discard, and olive oil. Add the bread flour, instant yeast, and salt. Mix until a shaggy dough forms, then use your hands to bring everything together into a rough, tacky ball. If the dough is extremely sticky, add flour 1 tablespoon at a time, but try not to add too much extra.
First rise. Cover the bowl with plastic wrap or a clean kitchen towel, and let it rise in a warm place until doubled in size, about 60-90 minutes. (The PROOF setting in your oven, or just with the oven light on is perfect!)
Shape the loaf. Turn the dough onto a lightly floured surface and gently pull it into a rectangle about 9x12 inches. Starting with the short side, roll the dough tightly into a log. Pinch the seam and ends closed.
Second rise. Place the loaf seam-side down into a greased 9x5-inch loaf pan. Cover and let rise until the dough is about 1 to 1½ inches above the rim of the pan, about 60 minutes.
Preheat the oven. Heat the oven to 390°F while the loaf finishes rising.
Score the loaf. Using a sharp knife or bread lame, make one long slash about ¼-inch deep down the center of the loaf.
Bake covered. Lightly grease a second 9x5-inch loaf pan and invert it over the loaf to trap steam. Bake for 25 minutes.
Finish baking. Carefully remove the top pan and continue baking for 8-10 minutes, or until the loaf is golden brown and the internal temperature reaches 195-200°F.
Cool completely. Remove the bread from the loaf pan immediately and cool on a wire rack for at least 1 hour before slicing.

Notes

Bread flour: Bread flour gives this loaf its best rise and soft, chewy texture. All-purpose flour works too, but the loaf may be slightly softer and won't rise quite as high.
Sourdough discard: Use unfed discard straight from the refrigerator. There's no need to feed it first.
Don't over-flour: The dough should feel tacky, not sticky. Too much flour during mixing or shaping can make the loaf dense.
Shape tightly: Roll the dough firmly to prevent large air pockets inside the finished loaf.
Second rise: Bake as soon as the dough reaches 1 to 1½ inches above the rim of the loaf pan. Over-proofing can cause the loaf to collapse.
No second loaf pan? Loosely tent the loaf with aluminum foil, making sure it doesn't touch the dough.
Storage: Store cooled bread in an airtight container or bread bag at room temperature for up to 4 days.
Freezing: Slice the loaf before freezing. Store slices in a freezer-safe bag for up to 3 months. Toast directly from frozen or thaw at room temperature.

Nutrition