Description
This Sourdough Discard Sandwich Loaf recipe transforms leftover sourdough starter into a soft, elastic, and flavorful sandwich bread using instant yeast for a quick rise. Perfect for everyday sandwiches, this recipe involves mixing, kneading, two rises, and baking to produce a golden brown, tender loaf with a light crumb.
Ingredients
Scale
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 Butter (salted, room temperature)
- 7 g Instant Yeast
Instructions
- Mix Dough: Combine the sourdough discard, water, and flour in the bowl of a stand mixer or Thermomix. Mix until a shaggy dough forms, about 30 seconds. Let the dough rest for 30 minutes to hydrate.
- Add Remaining Ingredients and Knead: Add salt, sugar, butter, and instant yeast to the bowl. Knead using a dough hook attachment on a stand mixer for 3 to 6 minutes until the dough is elastic, silky, and detaches from the bowl sides.
- First Rise: Let the dough rise at room temperature for about 1 hour or until it doubles in size. The rise time depends on ambient temperature; it will be longer in cooler environments.
- Prepare Loaf Pan: Lightly butter a sandwich loaf or Pullman pan while the dough is rising to prevent sticking.
- Shape the Dough: Turn the risen dough onto a countertop with the smooth side down and sticky side up. Gently shape it into a rectangle by stretching it out elastically.
- Form the Sandwich Loaf: Position the short edge of the rectangle towards you. Fold each side into the middle, then roll tightly into a log with the seam underneath. Tighten the dough by pulling it towards you without lifting it off the surface to create surface tension.
- Second Rise: Place the shaped dough seam side down into the buttered loaf pan. Let it rise again for about 1 hour, until the dough is just above the rim of the tin.
- Preheat Oven and Mist Dough: Preheat your oven to 180°C (350°F) for 10 minutes. Lightly spray the top of the dough with water mist before baking to promote a better crust.
- Bake: Bake the loaf at 180°C (350°F) for 40 to 45 minutes until golden brown on top.
- Cool: Remove the loaf from the pan and cool completely on a wire rack before slicing to maintain structure and texture.
Notes
- Using instant yeast instead of wild yeast allows for a quicker rise and more predictable fermentation.
- Butter the loaf pan well to prevent sticking and help form a beautiful crust.
- Resting the initial mixed dough (autolyse) improves gluten development and dough extensibility.
- Water misting before baking helps create a crisp crust.
- Allow the loaf to cool fully before slicing for best texture and crumb structure.
- Adjust rising times based on ambient temperature to avoid under- or over-proofing.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: sourdough discard bread, sandwich loaf, easy bread recipe, instant yeast bread, homemade bread, soft sandwich bread
