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Sourdough Discard Sandwich Bread

This Sourdough Discard Sandwich Bread is the loaf I make when I realize we need bread and I need it fast. It's ready in about 2 hours, uses up sourdough discard, and still gives you that soft, fluffy sandwich bread without waiting all day. It's perfect for sandwiches and toast, and is so easy to mix and bake.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings 10

Equipment

  • Stand mixer with dough hook (or strong hands!) - for mixing dough.
  • Whisk - for stirring the wet ingredients.
  • Large bowl or straight edge container - You can use a bowl if you'd like, but I prefer to use a large square Tupperware with a straight edge so I can assess the rise of my dough easily. I use this Cambro 6 quart with a lid for up to 2 loaves at a time.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with baking. This kitchen scale is great to start with.
  • Digital food thermometer (optional) - to check the temperature of your bread, this ensures a more reliable result. I use this one linked here.
  • 9x5 loaf pan I always use these 1 lb sandwich loaf pans from USA Baking, they're reliable, don't stick, and give a golden finish to your bread.
  • Cooling rack - to allow bread to cool.
  • Bread knife - a quality bread knife is essential to even slices for your bread.

Ingredients
  

  • 3/4 (175g) cup sourdough discard 100% hydration
  • 1/2 (120g) cup whole milk
  • 1/3 (80g) cup water
  • 3 (38g) Tbsp granulated white sugar
  • 1 large egg
  • 1/4 (57g) cup unsalted butter softened
  • 2 1/4 (7g) tsp instant yeast
  • 1 3/4 (12g) tsp fine sea salt
  • 3 2/3 (440g) cups all-purpose flour or bread flour

Sourdough Discard Swap:

  • 2/3 (88g) cup all-purpose flour or bread flour
  • 1/3 (80g) cup whole milk

Instructions
 

Step 1: Mix the Dough

  • In a stand mixer fitted with a dough hook or large mixing bowl, add the whole milk, water, sourdough discard, egg, instant yeast, and sugar. Whisk ingredients together quickly, it's okay if it's lumpy.
    3/4 (175g) cup sourdough discard, 1/2 (120g) cup whole milk, 1/3 (80g) cup water, 3 (38g) Tbsp granulated white sugar, 1 large egg, 2 1/4 (7g) tsp instant yeast
  • Sourdough Discard Swap: If you skip the discard, replace with extra milk in the wet ingredients above and additional flour below/
    2/3 (88g) cup all-purpose flour, 1/3 (80g) cup whole milk
  • Add your flour and salt into your wet ingredients.
    1 3/4 (12g) tsp fine sea salt , 3 2/3 (440g) cups all-purpose flour
  • Mix on low until a shaggy dough forms, about 2-3 minutes. Scrape down bowl if needed. If using your hands, knead until you work dough together. This is a higher hydration dough, so be aware it will be sticky.
  • Once the dough has come together add softened butter, a tablespoon at a time mixing each tablespoon in until adding the next. Use a dough scraper to scrape the edges of the bowl to make sure everything is getting mixed in.
    1/4 (57g) cup unsalted butter
  • Stand mixer directions: Continue mixing on medium-low (speed 2–3) for 8–10 minutes, until dough is smooth, elastic, and tacky but not sticky.
  • Hand mixing directions: If mixing by hand, knead dough until butter has fully incorporated and dough is smooth and tacky.
  • Mixing Notes: If kneading in a mixer or if dough is very wet when mixing by hand, add an additional 25 grams (3 Tablespoons) of flour and mix into dough. Make sure to work flour in completely.

Step 2: Bulk Fermentation

  • Spray a clean mixing bowl large enough for the dough to double in size with cooking spray, and transfer the dough to the bowl covering it with a lint-free kitchen towel or lid. Allow the dough to rest 20 minutes.
  • After the 20 minute rest, knead the dough by hand for a minute or two to get the dough even softer and to work the gluten. Once you've finished this kneading step, cover the bowl again.
  • Allow the dough to rest about 1 1/2 hours at room temperature and the dough is ~75–90% risen. You don't want this dough to proof double fully at this rising point.
  • If the dough proofs sooner than the time I mentioned, shape it. You want to watch the dough to make sure it doesn't overproof at this stage!

Step 3: Shaping the Dough

  • Lightly spray a clean work surface with cooking spray or dust with flour, then gently turn out your dough.
  • To shape the sandwich loaf: Gently stretch the dough about 8 inches wide and 9 inches long.
  • Starting with one of the (9 inch) sides, fold the dough into thirds over itself, like a letter. Repeat this step on the other side. You should now have a rectangle about 9 inches long and 5 inches wide.
  • Starting at the bottom, roll the dough up gently to form a log shape. Pinch the seam and ends to seal.
  • Transfer your loaf to the oiled pan, seam side down. Cover loosely with plastic or a damp towel to proof.

Step 4: Final Proofing

  • Allow the sandwich loaf to proof roughly an hour at room temperature covered, the dough should rise about 1/2 inch over the edge of the pan. Don't skip this rise, it's key to a light and airy loaf!

Step 5: Baking the Bread

  • Preheat your oven to 350 F. Make sure your oven is full preheated before baking your bread.
  • Transfer your bread to the oven and bake for 25 minutes, then rotate the pan to avoid the edges over browning.
  • Bake the bread for another 20 minutes after this at 350 F, for a total of 45-50 minutes. Your bread internal temperature should read between 200-205 F, you can check this by inserting a digital thermometer into the side of the bread (Don't worry, it won't hurt it!).
  • If your bread is starting to burn or get too brown on the top and hasn't finished baking, tent with foil and finish baking to avoid the top being burned. All ovens are different so watch for this!
  • Remove the bread from the oven as soon as it's finished baking, and let it rest in the pan a minute or two. Once slightly cooled, remove the bread from the pan and transfer the loaf to a wire cooling rack to completely cool and to prevent soggy crusts.
  • Allow bread to fully cool before slicing and serving!
  • Yields 1 sandwich loaf

Notes

How to Store:
Room Temperature- Allow bread to cool completely before storing. Transfer to a sealed bag of your choice with the air removed. This sandwich bread will stay fresh at room temperature for 4-5 days before molding. For best results, slice and freeze by day 3-4 to extend freshness.
Freezer- Store sliced bread in a freezer-safe bag with as much air removed as possible. For easier separation, place pieces of parchment between the slices before freezing. Thaw at room temperature and toast directly for best flavor and texture.

Nutrition

Serving: 1sliceCalories: 274kcalCarbohydrates: 43gProtein: 8gFat: 8g
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