Sourdough Discard Sandwich Loaf
This soft, tangy loaf is perfect for sandwiches and meal prep, using sourdough discard to minimize waste and provide delicious flavor.
Ingredients
Dough
- 100 g Sourdough Discard (unfed sourdough starter)
- 250 g Water
- 500 g Bread Flour (or All Purpose Flour)
- 7 g Instant Yeast
- 10 g Salt
- 20 g Sugar
- 60 g Butter (salted, room temperature)
Instructions
Preparation
- Combine the sourdough discard, water and flour into the bowl of your stand mixer or Thermomix and mix until it forms a shaggy dough (around 30 seconds will do it). Leave the dough to rest for 30 minutes.
- Add the salt, sugar, butter and yeast to the bowl and knead the dough for around 3 to 6 minutes with the dough hook until elastic, silky and slapping the sides of the bowl.
- Let the dough rise for about an hour, until doubled; it will rise faster in a warm kitchen because of the instant yeast.
- Lightly butter a sandwich loaf or pullman pan while the dough rises so it’s ready when you shape.
- Tip the doubled dough onto the counter with the smooth side underneath, gently ease into a rectangle, fold each short side into the middle and roll into a tight log with the seam underneath. Tighten the top by pulling the dough toward you without lifting.
- Place the shaped loaf into the buttered tin and leave to rise until just above the rim, about an hour depending on temperature. Preheat the oven to 180C/350F about 10 minutes before baking. Mist the top with water just before baking.
- Bake at 180C/350F for 40–45 minutes until golden brown, then remove from the tin and cool completely on a wire rack before slicing.
Notes
Use room-temperature butter for smooth incorporation during kneading. If the dough looks tight, knead it an extra minute rather than adding more flour. Keep an eye on rise times; cooler kitchens may need longer proofing times. Cool completely before slicing to avoid a gummy crumb. Slice and freeze for quick breakfasts; thaw slices at room temperature or toast directly.