Sourdough Discard Sandwich Loaf
Discard amount if baking regular sourdough loaf that day:
124.2 g water
11.1 g sugar/honey
4.7 g active dry yeast
30 g butter
294.7 g all purpose flour
1 g salt = 50 mg for 16 slices (100 cal each)
150 g sourdough discard
Discard amount if not baking regular sourdough loaf that day:
82.8 g water
7.4 g sugar/honey
3.2 g active dry yeast
20 g butter
196.5 g all purpose flour
2.8 g salt
100 g sourdough discard
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.
https://www.farmhouseonboone.com/sourdough-discard-sandwich-bread/
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Another option -
100 g Sourdough Discard unfed sourdough starter
250 g Water
500 g Bread Flour or All Purpose Flour
10 g Salt
20 g Sugar
60 g Butter room temperature
7 g Instant Yeast
Combine the sourdough discard, water and flour into the bowl of your stand mixer or Thermomix and mix until it forms a shaggy dough (around 30 seconds will do it). Leave the dough to rest for 30 minutes.
Now add the salt, sugar, butter and yeast to the bowl and knead the dough for around 3 to 6 minutes.
You want the dough to be elastic, silky and slapping the sides of the bowl. Just keep the mixer going until you achieve this. If you are using a stand mixer you'll need to use your dough hook attachment for this step.
Now you need to let your dough rise. You are using instant yeast as the leavening agent in this recipe, rather than sourdough/wild yeast, so it will rise very quickly, particularly if your home is warm.
Leave it for around an hour (it will take longer if your house is cooler). You want it to double.
While you're waiting for the dough to double, lightly butter a sandwich loaf or pullman pan so it's ready to go when the dough is shaped.
Once the dough has doubled, tip it out onto the counter top with the smooth side underneath and the sticky side on the top. Gently ease the dough out into a rectangle. It should be quite easy to do this as the dough is very elastic.
Now you want to shape your dough into a sandwich loaf. This is fairly easy. Make sure that the short side of the rectangle is in front of you. Fold each side of the dough into the middle, then roll the dough into a tight log with the seam underneath. Tighten the top of the dough by putting your hands at the base and pulling the dough towards you, without lifting if off the countertop.
Once the dough is shaped, gently place it into the buttered loaf tin. Leave the dough to rise until it's just above the rim of the tin.
This will take around an hour, depending on the temperature of your home.
Once the dough has risen, you'll need to bake your loaf.
Turn your oven on and set the temperature to around 180C/350F.
Let it warm for around 10 minutes. Spray the top of your dough with some water mist and place into the oven.
Make sure that there's plenty of room for it to grow in the oven as it will generally keep rising.
Bake your bread at 180C/350F for around 40 to 45 minutes or until the loaf is golden brown.
Remove from the loaf tin and allow to cool on a wire rack.
NOTES
This recipe is a "sourdough discard" recipe - so it's based on using unfed sourdough starter that you accumulate when you're building a sourdough starter or when you feed it ready to bake.
I choose to use a stand mixer or Thermomix for this recipe as it allow me to achieve a super stretchy, silky dough that gives my sandwich bread a soft, airy texture - perfect for sandwich bread!
https://www.pantrymama.com/easy-sourdough-discard-sandwich-bread/#recipe