Introduction

This Sourdough Discard Sandwich Loaf is a fantastic way to use your unfed sourdough starter while enjoying a soft, flavorful homemade bread. With a combination of instant yeast and sourdough discard, it rises quickly and bakes into a perfect sandwich loaf with a golden crust.

The image shows one thick slice of white bread held at the bottom right corner by a woman's hand with fingers resting gently on the surface. The bread has a golden brown crust on the top and light brown edges around, while the inside is soft and light beige with a spongy texture and small air holes throughout. The background is a white marbled texture with a blurred wooden surface behind the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g sourdough discard (unfed sourdough starter)
250 g water
500 g bread flour (or all-purpose flour)
10 g salt
20 g sugar
60 g salted butter, room temperature
7 g instant yeast

Instructions

Step 1: Combine the sourdough discard, water, and flour in the bowl of your stand mixer or Thermomix. Mix until it forms a shaggy dough, about 30 seconds. Let the dough rest for 30 minutes.
Step 2: Add the salt, sugar, butter, and instant yeast to the bowl. Knead the dough with the dough hook attachment for 3 to 6 minutes until it becomes elastic, silky, and slaps the sides of the bowl.
Step 3: Let the dough rise in a warm place for about an hour, or until it doubles in size. The instant yeast will make it rise fairly quickly.
Step 4: While waiting, lightly butter a sandwich loaf or pullman pan to prepare for shaping.
Step 5: Turn the risen dough out onto the counter with the smooth side down. Gently stretch it into a rectangle, keeping it elastic and easy to handle.
Step 6: Shape the dough into a sandwich loaf by folding the short sides into the middle, then rolling it tightly into a log with the seam underneath. Tighten the loaf by pulling it gently towards you without lifting it off the counter.
Step 7: Place the shaped dough into the buttered loaf tin and let it rise again until it just rises above the rim of the tin, about an hour depending on room temperature.
Step 8: Preheat your oven to 180°C (350°F). Just before baking, mist the top of the dough with water and place the loaf in the oven, making sure there’s enough room for the bread to expand.
Step 9: Bake the bread for 40 to 45 minutes or until the crust is golden brown.
Step 10: Remove the loaf from the tin and cool on a wire rack before slicing.

Tips & Variations

For a richer flavor, try substituting half the butter with olive oil.
You can add seeds or herbs to the dough for extra texture and taste.
If you don’t have a stand mixer, knead the dough by hand for 8 to 10 minutes until smooth and elastic.
Using a pullman pan with a lid will create a perfectly square sandwich loaf.

Storage

Store the cooled loaf wrapped in a clean kitchen towel or in a bread box at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight bag for up to 3 months. To reheat, toast slices directly from frozen or warm the whole loaf in the oven wrapped in foil.

How to Serve

The image shows one slice of plain white bread being held at the bottom right corner by a woman's hand with fingers touching the bread. The bread has a golden-brown crust all around the top edge and upper sides, with a soft, light beige interior full of small air holes. The background is a white marbled texture with a wooden surface visible behind the bread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well in this recipe, though bread flour will give you a slightly chewier texture due to higher protein content.

Why do I need both sourdough discard and instant yeast?

The sourdough discard adds flavor and a subtle tang, while the instant yeast ensures a quick and reliable rise, making this bread faster to prepare than a traditional sourdough loaf.