why make this recipe

Making a sourdough discard sandwich loaf is a fantastic way to utilize the leftover sourdough starter that many bakers have. Instead of tossing it away, you can create a soft, flavorful loaf that is perfect for sandwiches, toast, or even just plain butter. This recipe is not only simple but also a great way to enjoy freshly baked bread without wasting any ingredients.

how to make Sourdough Discard Sandwich Loaf

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

Directions:

Combine the sourdough discard, water, and flour into the bowl of your stand mixer or Thermomix. Mix until it forms a shaggy dough (around 30 seconds will do it). Leave the dough to rest for 30 minutes.
Now add the salt, sugar, butter, and yeast to the bowl. Knead the dough for around 3 to 6 minutes. You want the dough to be elastic, silky, and slapping the sides of the bowl. Just keep the mixer going until you achieve this. If you are using a stand mixer, you’ll need to use your dough hook attachment for this step.
Let your dough rise. Since you are using instant yeast, it will rise quickly, particularly in a warm home. Leave it for around an hour or until it doubles in size (it will take longer if your house is cooler).
While you’re waiting for the dough to double, lightly butter a sandwich loaf or pullman pan to get it ready for the shaped dough.
Once the dough has doubled, tip it out onto the countertop with the smooth side underneath and the sticky side on top. Gently ease the dough out into a rectangle; it should be quite easy as the dough is very elastic.
Now shape your dough into a sandwich loaf. With the short side of the rectangle in front of you, fold each side into the middle, then roll the dough into a tight log with the seam underneath. Tighten the top of the dough by pulling it towards you, without lifting it off the countertop.
Place the shaped dough into the buttered loaf tin. Let it rise until it’s just above the rim of the tin, which should take around an hour, depending on the temperature at home.
Preheat your oven to around 180C/350F for about 10 minutes. Spray the top of your dough with some water mist and place it in the oven. Ensure there’s plenty of room, as it will keep rising.
Bake your bread at 180C/350F for around 40 to 45 minutes, or until the loaf is golden brown.
Remove from the loaf tin and allow to cool on a wire rack.

how to serve Sourdough Discard Sandwich Loaf

This sourdough discard sandwich loaf is incredibly versatile. You can serve it as is, slice it thick for sandwiches, or toast it lightly for breakfast. Spread with butter, peanut butter, or your favorite jam for a delicious treat.

how to store Sourdough Discard Sandwich Loaf

To store the loaf, let it cool completely before wrapping it in plastic wrap or aluminum foil. You can keep it at room temperature for a few days, or freeze it for longer storage. If freezing, slice the loaf before wrapping, so you can take out individual pieces as needed.

tips to make Sourdough Discard Sandwich Loaf

Make sure the butter is at room temperature for easy mixing.
If your dough is too sticky, you can add a little extra flour while kneading.
For an even softer crust, brush the top of the loaf with melted butter right after baking.

variation

You can add herbs, spices, or seeds to the dough before shaping to create a more flavorful loaf. Cheese or nuts also make great additions!

FAQs

1. Can I use old sourdough starter for this recipe?
Yes, unfed or older sourdough starter works well for this loaf.

2. What can I do with extra sourdough discard?
You can use it in pancakes, waffles, or even in soups and batters for added flavor.

3. How do I know when the bread is done baking?
The bread should be golden brown and sound hollow when tapped on the bottom. You can also check with a thermometer; it should reach around 90C/190F in the center.