Sourdough Discard Sandwich Bread

the side of a loaf of bread with two slices sliced off

Sourdough Discard Sandwich Bread

This sourdough discard sandwich bread recipe is perfect for sandwiches and has that classic subtle sourdough tang while only taking a few hours to whip up rather than a day. A soft crust with a fluffy interior this is best and easiest recipe.

Course Sourdough

Cuisine American

Keyword sourdough, sourdough discard sandwich bread

Prep Time 15

Cook Time 45

Additional Time 2

Total Time 3

Servings

Calories 181kcal

Author Lisa Bass

Ingredients

1 cup water 236 grams
1 tablespoon honey 21 grams
3 teaspoons active dry yeast 9 grams
4 tablespons butter softened (57 grams)
4 cups all purpose flour 560 grams
1/2 tablespoon salt 8 grams
1 cup sourdough discard 285 grams

Instructions

Whisk together warm water, honey, and yeast. Allow it to sit at room temperature for about 5 minutes. The mixture should get nice and bubbly.
To a bowl of a stand mixer with dough hook attachment, add water yeast mixture, butter, flour, salt, and sourdough discard.
Knead on low speed until dough is smooth and elastic- about 10 minutes or so. It may take longer. You can also do this by hand. It shouldn't stick to the sides of the bowl.
To check to make sure the gluten has developed enough so the bread is nice and fluffy, it should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking.
Place the dough in a greased bowl with a lid, plastic wrap, or towel.
Let the dough rise (also known as bulk rise) for about 1-2 hours (or until it about doubles in size) in a warm place like on top of a stove or on top of the refrigerator.
Grease a bread pan or add parchment paper.
Roll the dough flat into a rectangle and roll it up. Pinch the ends to the rest of the loaf.
Add the shaped bread dough to the parchment lined or buttered loaf pans seam side down.
Second rise for 30 minutes to an hour at room temperature, or until doubled. Covered with a towel.
Optional: whisk an egg in a small bowl. Brush on top of the dough.
Bake the sandwich loaf at 375 for about 45 minutes, or until a lovely golden brown color on top.
Allow to cool completely before slicing or storing.

Notes

The internal temperature of baked bread should be between 195-210 degrees F
Use really soft butter so it will combine with the rest of the dough ingredients really well and without chunks.
Don’t over ferment the dough. It will turn into a wet sloppy disaster that won’t rise well.
When making the dough, using a stand mixer makes the process much easier and hands off. You can also do this with your hands.

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