Why Make This Recipe
Sourdough Discard Sandwich Bread is a fantastic way to use leftover sourdough starter while creating a delicious loaf of bread. This recipe is simple and serves as a perfect base for sandwiches or toast. Plus, it gives you the satisfaction of making something tasty with ingredients you already have at home.
How to Make Sourdough Discard Sandwich Bread
Ingredients:
- ½ cup water (warmed to 110℉)
- ¼ cup + 1 Tablespoon non-dairy or regular dairy milk (warmed to 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)
Directions:
- Combine warm water and milk in the bowl of a stand mixer fitted with a dough hook attachment. Add the granulated sugar, then sprinkle the active dry yeast on top. Let sit for 5 minutes until the yeast is foamy. If the yeast does not foam, the yeast is dead, and you will need to start over with fresh yeast.
- Add the flour, sourdough discard, and salt. With the mixer on low speed, slowly pour in the melted butter. Mix until a rough dough forms. It should wrap around the dough hook and pull away from the sides of the bowl.
- Transfer the dough to a smooth work surface. Knead for 4-5 minutes until a soft, smooth dough forms. If the dough seems sticky or stiff, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.
- Place the dough in a large oiled bowl and cover with plastic wrap or a clean kitchen towel. Let rise for 1 ½-2 hours until doubled in size.
- Grease a 9×5-inch loaf pan. Set aside.
- Place the dough on a lightly floured work surface. Use a rolling pin to roll the dough into a 9×18-inch rectangle. It’s important that this is only as wide as the width of your loaf pan (9 inches wide for a 9×5-inch loaf pan). From the short side of the rectangle, roll the dough into a log. Think about this like rolling a burrito. Not too tight, not too loose, and the same thickness all the way across.
- Transfer the dough log into your prepared baking pan, seam-side down.
- Loosely cover the pan with a greased piece of plastic wrap or a kitchen towel. Let rise about 1 hour, until the dough has risen 1 inch above the edge of the pan.
- Preheat the oven to 350℉. Bake the loaf for 40-45 minutes until golden brown and the internal temperature of the loaf reaches 190℉.
- Let the loaf cool in the pan for about 10 minutes, then transfer to a cooling rack to cool fully (about an hour) before slicing.
How to Serve Sourdough Discard Sandwich Bread
This bread is perfect for making sandwiches, toast, or simply enjoying with butter and jam. You can slice it thick or thin based on your preference. It also makes great French toast or grilled cheese sandwiches!
How to Store Sourdough Discard Sandwich Bread
Once the bread is fully cooled, store it in an airtight container or zip-top bag at room temperature. It will stay fresh for about 3-4 days. For longer storage, you can freeze it. Wrap it tightly in plastic wrap and place it in a freezer bag. It will last up to 3 months in the freezer.
Tips to Make Sourdough Discard Sandwich Bread
- Be sure to warm your water and milk to around 110℉. This is the optimal temperature for activating yeast.
- Knead the dough enough until it’s smooth to ensure the right texture.
- If your dough feels too sticky, add a little more flour, and if it’s too stiff, add a tiny bit of water.
Variation
You can add herbs, spices, or cheese to the dough for extra flavor. Garlic powder, dried rosemary, or shredded cheddar can make the bread even more delicious!
FAQs
1. Can I use my sourdough discard straight from the fridge?
Yes, just let it come to room temperature first for the best results.
2. What can I do if my bread is too dense?
Make sure your yeast is active. If the yeast doesn’t foam, it may not be working, resulting in a denser bread.
3. Can I make this bread without a stand mixer?
Absolutely! You can mix the ingredients by hand and knead the dough on a floured surface.