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Freshly baked sourdough sandwich loaf made with sourdough discard

Sourdough Discard Sandwich Loaf

A delightful and sustainable way to make a fluffy sourdough loaf using discard starter, perfect for sandwiches or as a side with soups.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 15 slices
Course: Bread, Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the bread
  • 100 g Sourdough Discard Unfed sourdough starter that adds tang and flavor.
  • 250 g Water Pure and refreshing, hydrates the ingredients.
  • 500 g Bread Flour Can be substituted with all-purpose flour.
  • 10 g Salt Enhances flavors and contributes to structure.
  • 20 g Sugar Balances sweetness and promotes browning.
  • 60 g Butter Softened salted butter for richness.
  • 7 g Instant Yeast Powerful leavening agent for good rise.

Method
 

Preparation
  1. Combine sourdough discard, water, and flour in a mixing bowl. Mix for 30 seconds until a shaggy dough forms, then let it rest for 30 minutes.
  2. Add salt, sugar, butter, and instant yeast. Knead for 3 to 6 minutes until the dough is elastic and silky.
  3. Let the dough rise in a warm environment for about 1 hour, or until it doubles in size.
  4. Prepare the sandwich loaf or Pullman pan by lightly buttering the interior.
  5. Once the dough has risen, tip it onto a clean surface and shape it into a rectangle. Roll tightly into a log with the seam facing down.
  6. Place the log into the prepared pan and let it rise again until just above the rim, about 1 hour.
Baking
  1. Preheat the oven to 180°C (350°F). Mist the top of the loaf with water and bake for 40 to 45 minutes until golden brown and hollow when tapped.
  2. Remove from the tin and cool on a wire rack before slicing.

Notes

Use room temperature ingredients for better texture. Adjust hydration based on flour type. Add herbs or spices for extra flavor.