Sourdough Discard Sandwich Bread
This sourdough discard sandwich bread combines the tang of sourdough discard with the reliability of yeast. The result is a soft, fluffy loaf perfect for sandwiches or toast. With minimal ingredients and an easy process, this bread is a great way to use up your sourdough discard and enjoy homemade bread in less time.
Equipment
- 1 Bread Pan
- Stand Mixer optional
Ingredients
- 350 g white (bread) flour
- 150 g whole wheat flour
- 100 g sourdough discard
- 12 g sugar
- 12 g salt
- 1 tsp instant yeast
- 340 g water lukewarm
- 1 tbsp oil
Video
Instructions
Step 1: Mix the ingredients
- In a large bowl, combine the flour, sugar, salt, yeast, sourdough discard, water, and oil. Stir everything together until well incorporated.
Step 2: Knead the dough
- Knead the dough until it becomes smooth and elastic. You can use a stand mixer with a dough hook or knead manually by hand for about 8-10 minutes.
Step 3: First rest and stretch & fold
- Transfer the dough to a lightly oiled bowl. Perform the first round of stretching and folding, then let the dough rest for 30 minutes. After the rest, perform a second round of stretching and folding, followed by another 30-minute rest. Next, do a set of coil folds, which help develop the dough’s structure without overworking it. For all folding steps, wet your hands lightly to prevent the dough from sticking and maintain a smooth handling process. The coil folds are gentler and more effective for strengthening the dough at this stage, compared to another round of stretch and fold.
Step 4: Preshape the dough
- Remove the dough from the bowl and place it on a lightly floured surface. Wet your hands lightly to prevent sticking, then degas the dough and shape it into a ball. Cover the dough and let it rest for 10-15 minutes.
Step 5: Shape the loaf
- After the rest, flatten the dough into a rectangle on a lightly floured surface and degas it again. Wet your hands lightly and roll the dough into a cylinder shape to form your loaf.
Step 6: Prepare the pan
- Grease a bread pan or line it with parchment paper. Carefully place the shaped dough into the prepared pan.
Step 7: Proof the bread
- Cover the dough and allow it to proof for 60-90 minutes, or until it has risen and nearly doubled in size.
Step 8: Score the dough
- Lightly flour the surface of the bread and score it with a sharp knife or bread lame. For easier scoring, you can freeze the bread for 15-30 minutes before this step.
Step 9: Create a crispy crust
- Spray the surface of the bread with water before baking to promote a crispy crust.
Step 10: Bake the bread
- Bake the bread at 180°C (350°F) for about 35 minutes, or until the crust is golden and the loaf sounds hollow when tapped on the bottom.
Step 11: Cool the bread
- Remove the bread from the pan and allow it to cool completely on a wire rack before slicing and serving.