Fluffy Sourdough Discard Sandwich Bread
A soft, flavorful sandwich bread that uses leftover sourdough discard. This loaf is high in fiber, lightly enriched with protein, and easy to prepare in just a couple of hours. Perfect for sandwiches, toast, or meal prep, it delivers the taste of traditional sourdough without the long fermentation.
Equipment
- 1 × 9 × 4-inch Pullman loaf pan
- 1 × Rolling pin
- 1 × Cooling Rack
- 1 × Mixing Bowl
- 1 × Wooden Spoon or Spatula
- 1 × Pastry brush
- 1 × Instant-read thermometer
Ingredients
For the Dough:
- 7 g instant yeast
- 150 g milk
- 25 g granulated sugar
- 300 g all-purpose flour
- 30 g whole wheat flour
- 6 g salt
- 75 g sourdough discard
- 1 large egg
- 28 g unsalted butter softened
For the Egg Wash:
- 1 large egg
- Pinch of salt
Instructions
- Activate the Yeast: In a medium-sized mixing bowl, combine 7 grams of instant yeast, 150 grams of warm milk, and 25 grams of granulated sugar. Whisk them together gently until the yeast dissolves completely. Allow this mixture to sit for 5 minutes. You should notice slight frothing on the surface, signaling that the yeast is active and ready to work. This step ensures a soft, airy loaf.
- Combine Dry and Wet Ingredients: To the yeast mixture, add 300 grams of all-purpose flour, 30 grams of whole wheat flour, 6 grams of salt, 75 grams of sourdough discard, and 1 large egg. Using a wooden spoon or spatula, stir everything together until a rough, shaggy dough forms. There should be no large patches of dry flour, and the mixture should start holding together, though it may still feel sticky.
- Incorporate the Butter: Add 28 grams of softened unsalted butter to the dough. Gently press the butter into the dough and knead with the spoon until fully combined. The dough will transition from rough and shaggy to soft and slightly elastic. This step enriches the dough, creating a tender crumb and subtle buttery flavor.
- Initial Dough Rest: Cover the bowl tightly with plastic wrap and let the dough rest for 15 minutes at room temperature. This rest period allows the flour to fully hydrate, making the dough smoother and easier to handle during kneading. Think of it as giving your dough a quick power nap.
- Knead the Dough: Turn the rested dough onto a clean work surface. Using the heel of your hand, push the dough away from you, fold it back, and rotate. Repeat this folding and pressing motion for about 8–10 minutes until the dough feels cohesive, smooth, and slightly elastic. If it’s slightly sticky, sprinkle a tiny amount of flour on the surface, but avoid over-flouring to maintain a soft loaf.
- First Rise (Bulk Fermentation): Lightly oil a clean mixing bowl and place the kneaded dough inside, turning once to coat it lightly with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Allow the dough to rise in a warm, draft-free place until it doubles in volume, usually about 1–2 hours depending on your kitchen temperature. This first rise develops flavor and creates a light, airy texture.
- Divide and Rest the Dough: After the dough has doubled, gently punch it down to release trapped air. Transfer it to a work surface and divide it into three equal portions. Shape each portion into a loose ball and cover with plastic wrap. Let them rest for 15 minutes. This relaxation makes the dough easier to roll without springing back.
- Shape the Dough: Take one rested ball of dough and gently flatten it with a rolling pin into a 9 × 4-inch oval. Starting from the shorter edge, roll it tightly into a cylinder, sealing the seam by pinching it gently. Repeat this shaping process with the other two portions. Shaping properly ensures an even, uniform loaf with consistent crumb structure.
- Prepare the Loaf Pan: Lightly grease your 9 × 4-inch Pullman loaf pan with butter or oil. Place the three dough cylinders into the pan side by side, leaving a little space between them to expand. Cover the pan loosely with plastic wrap for the second rise.
- Second Rise (Proofing): Allow the dough to proof until it looks puffy and rises to about ½ inch below the top of the pan. This usually takes 45–60 minutes. During this period, the dough develops its final volume and a soft, pillowy texture, setting the stage for a perfect golden loaf.
- Preheat the Oven: While the dough is proofing, preheat your oven to 375°F (190°C). Ensure the oven rack is positioned in the center to allow even heat circulation for uniform browning.
- Prepare the Egg Wash: In a small bowl, whisk together 1 large egg and a pinch of salt. This egg wash will give your bread a shiny, golden-brown crust and an attractive finish.
- Apply the Egg Wash: Once the dough has fully proofed, gently brush the top with the prepared egg wash. Use even strokes to cover the entire surface. Be careful not to deflate the dough while brushing.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and the bread reaches an internal temperature of 190°F (88°C) when checked with an instant-read thermometer. The loaf should sound hollow when tapped on the bottom.
- Cool the Bread: Remove the bread from the oven and immediately transfer it onto a cooling rack. Allow it to cool for at least 20 minutes before slicing. Cooling prevents the bread from becoming gummy and allows the crumb to set perfectly.
- Slice and Store: Once cooled, slice the bread into even pieces. Store leftover slices in a ziplock bag at room temperature for up to 5 days, or freeze for longer storage. This versatile loaf is perfect for sandwiches, toast, or any meal that calls for soft, flavorful bread.
Notes
- Measurements in grams provide the most consistent results; kitchen scales are recommended.
- Use sourdough discard straight from the fridge—no need to refresh it.
- Oven temperatures vary; monitor your bread for even browning and adjust if necessary.
- Resting the dough between kneading and shaping improves elasticity and makes rolling easier.
- Lightly greasing the loaf pan ensures easy removal and a smooth crust.
- Egg wash gives the bread a golden, shiny finish but can be skipped for a matte look.
- Fermentation times depend on your kitchen environment; warmer areas speed up rising, cooler areas slow it down.
