Sourdough Discard Sandwich Bread

November 1, 2024

20 mins (active), 2 hrs for rising, 35 mins. baking

easy

standard loaf (approximately 12 slices)

This sourdough discard sandwich bread is the perfect solution to using up your sourdough discard. It is quick to prepare compared to traditional artisan-style breads because it relies on commercial yeast to rise faster and skips the lengthy fermentation and shaping process, This sandwich bread recipe is straightforward and perfect for beginners but why not for experienced bakers as well.

With this recipe you will bake a light loaf with a subtle sourdough texture that is perfect for sandwiches or a morning toast. Slice it for avocado toast, layer on your favorite cold cut meats, or simply spread some butter on it.

This bread will stay fresh for 3-4 days when stored in a sealed at room temperature.

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Ingredients:

Adjust Servings

	1 cup (240g) sourdough discard, unfed
	3 1/4 cup (390g) bread flour (or all-purpose flour)
	1 cup 240ml) warm water
	1 tablespoon sugar
	2 teaspoons instant yeast
	1 1/2 teaspoons salt
	2 tablespoons olive oil (or melted butter)

Directions

Step 1

Mix warm water and sugar in a large bowl. Sprinkle the yeast in the water, mix and let it sit for 5-10 minutes until it foams.

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Step 2

Add the sourdough discard, olive oil and salt to the yeast mixture. Gradually add the flour, mixing until a rough dough is formed. You can use a stand mixer with a dough hook or mix by hand.

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Step 3

Knead the dough for 8-10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour a tablespoon at a time.

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Step 4

Put the dough in a lightly oiled bowl, cover with a cloth and leave to rise in a warm place for about 1-1.5 hours or until it has doubled in size.

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Step 5

Roll the dough carefully and turn it out onto a lightly floured surface. Shape into a loaf and place in a greased 9 x 5 inch loaf pan.

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Step 6

Cover the bread pan with a cloth and let the dough rise again for about 30-45 minutes, until it rises slightly above the edge of the pan.

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Step 7

Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes or until the surface is golden brown and the bread sounds hollow when tapped.

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Step 8

Take the bread from the oven and let it cool in the pan for 10 minutes before you transfer it to a wire rack. Allow to cool completely before cutting.

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