Simple Sourdough Discard Sandwich Bread
This same day sourdough sandwich bread is a great recipe to use when you need to make bread quickly or when you need to use up some discard. Compared to this made from scratch sourdough bread recipe, the crust is super soft. The crumb is light and airy and perfect for sandwiches!
Why you will love this recipe
Quick to Make: While traditional sourdough is more rich in health benefits due to the fermentation process, sometimes I do not have days to make bread. Rather than running to the grocery store, I have grown to love this easy recipe that utilizes my sourdough starter and only takes an afternoon to make. If you live a hectic life, you will love this recipe!
Taste and Texture: Also, not everyone in the family is a fan of the texture and tang of traditional sourdough. This bread comes out soft and buttery, more like you would buy from the store without all of the additives and preservatives.
What pan do I use to bake Simple Sourdough Discard Sandwich Bread?
When you are baking any kind of sandwich bread, it is important to use a loaf pan. There are two types that you can use, an open tin or a Pullman bread Tin. A Pullman bread tin is essentially a bread loaf tin with a lid. It creates more even, square shaped slices like you would find in the grocery store. If you do not have one, you can find it here. If you like your sourdough sandwich bread with more of a rounded top, you will want to use an open tin. This is what I normally use when baking this bread.
Both types will work well and aim for a tin size that is about 4x8x4 inches.
How to Shape Sandwich Bread
Shaping sandwich bread is easy. Even your kids can do it! This dough has been leavened with instant yeast vs wild yeast so it might feel a little more sticky than traditional sourdough. To make it easier to work with, simply lightly flour your hands before shaping the loaf.
First, remove your dough onto the counter with the smooth side facing down and the stickier side facing upward. You can lightly flour the surface if needed, however you will want to avoid that if at all possible. Even just a tad too much can really change the texture of your bread, leaving it more dense than desired. By putting the smooth side down, you can cut down on the amount of added flour you are using.
Gently pull the dough so that it forms a rectangular shape with the shortest edge closest to you.
Next, fold each side and roll up the dough like a log and tuck the ends under. If you create more tension on the top of the loaf, it will make a much more smooth appearance and crust once it is baked.
Shaping Simple Sourdough Discard Sandwich Bread Dough
Then, place into your buttered bread tin.
Bake
Preheat your oven to 350 degrees F and let it warm up for about 10 minutes before misting the top of your bread with water and placing into the oven. Bake for around 40 to 45 minutes until the loaf is a beautiful golden brown.
Remove the loaf tin and allow to fully cool on a wired rack. Slice and enjoy!!!
Simple Sourdough Discard Sandwich Bread
Equipment
- 1 Stand Mixer with Dough Hook Attachment
- 1 Digital Scale
- 1 Bread Tin Open Tin or Pullman Loaf Pan
Ingredients
- 100 G Sourdough Discard-unfed sourdough starter
- 250 G Water
- 500 G Bread Flour You can also use All Purpose
- 10 G Salt
- 20 G Sugar
- 60 G Butter (room temperature)
- 7 G Instant Yeast
Instructions
- In a bowl of a stand mixer, combine sourdough discard, water, and flour and mix until a shaggy dough is formed. Allow to rest for 30 minutes.
- Next, add the salt, sugar, butter, and yeast to the bowl and mix for about 6 minutes. The dough will be well combined, silky, and elastic. You should hear a slight "slapping" sound as the dough beats the sides of the bowl. If you do not hear it, keep mixing. Cover and let rise until doubled. This will be faster than traditional sourdough due to the instant yeast. Usually this will take about an hour or so but it depends on the temperature of your home.
- Once you see that the dough has doubled in size, dump out onto the counter, smooth side facing down. Gently shape your dough by pulling it into a rectangular shape with the short side closest to you. Then, fold each side longways and roll up like a log. Tighten the top of the dough by pulling the dough towards you without lifting it.
- Butter your loaf tin, then place dough in the pan. Allow to rise until the dough is slightly above the rim of the pan. The takes about an hour but depends on the temperature of your kitchen.
- Now it is time to bake. Preheat your oven to 350 degrees and allow to warm for about 10 minutes. Then, place your dough in the oven and bake for about 40-45 minutes or until it is a nice golden brown.
- Once it is done, remove from the oven and place on a cooling rack to cool. Once cool, turn out of pan, slice, and enjoy! This bread will keep for a few days on the counter in a plastic bag or freeze it for longer storage.
