Sourdough Discard Sandwich Bread
This soft and fluffy sourdough sandwich bread is made with sourdough discard and a touch of yeast for a reliable rise and tender crumb. Perfect for everyday sandwiches, toast, and grilled cheese, it bakes up tall, fluffy, and family-friendly with mild sourdough flavor.
Ingredients
- 270 grams warm water (1 cup + 2 tbs)
- 175 grams warm milk (3/4 cup)
- 260 grams sourdough discard (1 cup)
- 8 grams active yeast (2 1/2 tsp)
- 817 grams flour (all-purpose or bread flour, about 6 1/2 cups)
- 5 tbs melted butter
- 1/3 cup honey
- 2 1/2 tsp salt
Instructions
- Activate the yeast: In a large bowl, combine the water, milk, yeast, honey, and sourdough starter. Stir until smooth. Let it rest for about 10 minutes, until the mixture looks foamy and active
- Mix the Dough: Add the flour, softened butter, and salt to the bowl.If using a stand mixer: Fit the mixer with the dough hook and mix on low speed until combined. Increase the speed to medium and knead for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.If kneading by hand: Stir until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 10–12 minutes, until smooth, soft, and elastic.
- First Rise: Transfer the dough to a lightly greased bowl. Cover and place the dough in a warm spot to rise for 60-90 minutes, or until it has doubled in size.
- Shape the Loaves: Gently punch down the dough and divide it into two equal portions. I like to do this by flattening it into a rectangle, then rolling it up along the long side. Place the loaves into greased loaf pans or loaf pans lined with parchment paper.
- Second Rise: Cover and let the loaves rise in a warm place for 1 hour, until puffy and domed just above the rim of the pans.
- Bake: Preheat the oven to 360°F (182°C). Bake for 40 minutes, until golden brown and the loaves sound hollow when tapped.
- Cool: Remove from the pans and cool completely on a wire rack before slicing.