Description
Homemade sourdough discard sandwich bread delivers pure comfort with minimal effort. Crafted from leftover starter, this wholesome loaf provides delicious, pillowy slices perfect for your favorite sandwiches and toast.
Ingredients
Scale
Primary Ingredients:
- 406 grams (3 1/4 cups) bread flour or strong all-purpose flour
- 100 grams (1/2 cup) sourdough discard
- 120 grams (1/2 cup) lukewarm water
- 120 grams (1/2 cup) lukewarm milk
Leavening and Sweetening Ingredients:
- 7 grams (2 1/2 teaspoons) instant yeast
- 25 grams (2 tablespoons) granulated white sugar
Seasoning and Enriching Ingredients:
- 8 grams (1 1/2 teaspoons) salt
- 45 grams (3 tablespoons) room-temperature butter
Instructions
- Activate the yeast by mixing lukewarm water, milk, sugar, and yeast in a large mixing bowl. Allow active dry yeast to foam for 5-10 minutes; instant yeast can be used immediately.
- Incorporate flour, sourdough discard, and salt into the liquid mixture, stirring until a rough dough develops.
- Gently knead softened butter into the dough, ensuring complete integration and smooth texture.
- Transfer dough to a lightly floured surface and knead thoroughly for 8-10 minutes until achieving a soft, elastic consistency. A stand mixer with dough hook can substitute hand-kneading.
- Place dough in a greased bowl, cover with a damp towel, and allow rising in a warm environment for 1-1½ hours until volume doubles.
- Optional fermentation technique: Refrigerate overnight to enhance flavor complexity.
- Deflate dough and spread onto a floured surface. Prepare a 9×5-inch loaf pan with parchment paper lining.
- Shape dough into a rectangle slightly shorter than the pan’s length, positioning long sides horizontally.
- Execute a tri-fold technique: Fold top third toward center, pressing to seal. Repeat folding process two additional times.
- Position shaped dough seam-side down in the prepared pan. Cover loosely and allow second rise until volume doubles and extends slightly above pan rim.
- Monitor proofing carefully to prevent overexpansion, especially in warm conditions.
- Preheat oven to 350°F (180°C) during final dough rise.
- Bake approximately 35 minutes until achieving a deep golden-brown color. Apply foil tent after 20 minutes if surface browns too quickly.
- Confirm bread doneness by tapping for a hollow sound and verifying internal temperature reaches 200°F (94°C).
- Extract from pan and allow complete cooling before slicing.
- Preserve at room temperature in sealed container for 4-5 days.
- Freeze for extended storage up to 3 months.
Notes
- Boost flavor complexity by letting the dough ferment overnight in the refrigerator, developing deeper, tangier sourdough notes.
- Control moisture and prevent dense texture by ensuring the dough is properly kneaded until smooth and elastic, creating better gluten development.
- Maintain consistent rising temperature around 75-80°F to optimize yeast activity and achieve optimal bread volume and texture.
- Adapt the recipe for gluten-free diets by substituting all-purpose flour with a blend of gluten-free flour mixes and adding xanthan gum for structural support.
- Prep Time: 15-20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 205 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 12 mg