Sourdough Discard Sandwich Bread

Sourdough discard sandwich bread is a soft, flavorful loaf made using leftover sourdough starter that hasn’t been fed. Instead of wasting the discard, it’s incorporated into the dough, adding a subtle tang and complexity to the bread. This recipe combines sourdough discard with active dry yeast, ensuring a light, airy texture perfect for sandwiches. The dough is enriched with butter and milk, contributing to its tender crumb and golden crust. The result is a versatile, slightly tangy bread with the depth of flavor from the sourdough, making it an excellent choice for daily use or special occasions.

Ingredients:

• ½ cup warm water (110℉)

• ¼ cup + 1 tablespoon non-dairy or regular dairy milk (110℉)

• 1 tablespoon granulated sugar

• 1 ¼ teaspoons active dry yeast

• 3 cups + 1 tablespoon all-purpose flour

• 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)

• 1 ½ teaspoons kosher salt

• 4 tablespoons unsalted butter (melted)

Instructions:

1. Activate the Yeast:

   • In the bowl of a stand mixer fitted with a dough hook attachment, combine the warm water and warm milk. Add the granulated sugar, then sprinkle the active dry yeast on top. Let the mixture sit for 5 minutes until the yeast is foamy.

2. Mix the Dough:

   • Add the flour, sourdough discard, and salt to the bowl with the yeast mixture. With the mixer on low speed, slowly pour in the melted butter. The dough should begin to wrap around the hook and pull away from the sides of the bowl when ready.

3. Knead the Dough:

   • Transfer the dough to a lightly floured work surface. Knead until the dough becomes soft, smooth, and elastic. This could take about 5 minutes to get the desired texture. If the dough is too sticky or too stiff, add flour or water a little at a time to adjust its consistency.

4. First Rise:

   • Place the dough in a large oiled bowl. Cover it with plastic wrap or a clean kitchen towel. Let it rise for 2 hours, or until it has doubled in size.

5. Shape the Dough:

   • Grease a 9x5-inch loaf pan and set it aside.

   • Once the dough has risen, transfer it to a lightly floured surface. Roll it into a 9x18-inch rectangle. Ensure the width of the rectangle matches the width of your loaf pan.

   • Roll the dough into a log, similar to rolling a burrito. Be careful not to roll it too tightly or too loosely. The thickness should be consistent.

   • Transfer the dough log into the prepared loaf pan, placing it seam-side down.

6. Second Rise:

   • Loosely cover the loaf pan with a greased piece of plastic wrap or a kitchen towel. Let the dough rise for about 1 hour, or until it has risen about 1 inch above the edge of the pan.

7. Bake:

   • Preheat the oven to 350℉ (175°C).

   • Once preheated, bake the loaf for 40-45 minutes

8. Cool the Loaf:

   • After baking, let the loaf cool in the pan for about 10 minutes.

   • Transfer the loaf to a cooling rack to cool fully before slicing.

Enjoy your homemade sandwich loaf!