Sourdough Discard Sandwich Bread
This bread uses an entire cup of sourdough discard in a loaf, and is a great one to add to your repertoire! It's simple to make, and will give you sandwich bread with a thin, soft crust, a fluffy, squishy interior, and enough body to stand up to heavy sandwich fillings.Makes 1 loaf.
Calories: 1708kcal
Ingredients
- ½ cup warm water
- 1 cup sourdough discard
- 2 tablespoons sugar
- 2 tablespoons oil
- 1 packet ( 2 ¼ teaspoons) active dry yeast
- 2 ½ cups all purpose flour
- 1 ½ teaspoons salt
Directions
- Combine the water, discard, sugar, oil, and yeast in a large bowl. Add the flour and salt and mix until dough comes together. Knead for 5-8 minutes on a lightly floured surface, until the dough passes the windowpane test.Return to the bowl, cover, and let rise until doubled in size, about 1-2 hours. Grease a 9 by 5-inch loaf pan. Shape the dough into a loaf and place seam side down in the loaf pan. Cover and let rise until the dough rises 1-inch above the rim of the pan, about 1-2 hours more. Bake in a 350 degree oven on the bottom rack for 35-40 minutes, until baked through to an internal temperature of at least 200 degrees and browned to your liking. If the crust is browning too quickly, tent the loaf pan with foil - I usually do this at the 20 minute mark because we like this bread to have a soft, thin crust.Cool in the pan for 10 minutes, then invert the pan to release the bread. Cool 1 hour on a wire rack before slicing.Store leftovers in a plastic bag or other airtight container for up to 5 days at room temperature. You can also freeze this bread for up to 3 months.
Notes
Discard temperature - This recipe is written with room temperature discard in mind. You can use discard from your fridge, just keep in mind the first rise time will likely need to be doubled.
If you're baking this from the fridge, it will need closer to 45-50 minutes to bake.
Blooming your yeast - If you're not confident that your yeast is still active, you'll want to bloom it. *If you've used your yeast recently without issues, you can skip this step.* To bloom the yeast, combine the water, oil, sugar, and yeast listed in the recipe. Let them sit for 10 minutes. The yeast granules have transformed to a foamy goop at the top of the liquid. You can then proceed to mix in the discard, flour, and salt. If your yeast doesn't bubble up, it is most likely dead. Time to get new yeast and start over!
Nutrition
Calories: 1708kcal (85%) | Carbohydrates: 310g (103%) | Protein: 39g (78%) | Fat: 32g (49%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 3505mg (152%) | Potassium: 345mg (10%) | Fiber: 10g (42%) | Sugar: 25g (28%) | Calcium: 53mg (5%) | Iron: 15mg (83%)
Tried this recipe? Pin it today!Mention @letsmakesourdough or tag #letsmakesourdough!
