Better Basics Milling Company

Sourdough Discard Sandwich Loaf

Sourdough Discard Sandwich Loaf

This quick and simple sourdough discard sandwich bread is an excellent addition to your collection of sourdough recipes. It's perfect for using discard or when you need a quick loaf of bread. Achieve a wonderfully soft, light, and airy crumb complemented by an easily chewable soft crust.

- 280g warm water (not hot)
- 8g active dry yeast
- 25g sugar or honey
- 100g Sourdough Discard
- 10g salt
- 450g Better Bread Flour 
- 60g butter, room temperature

1. Add warm water, yeast, and sugar to the bottom of your stand mixer. Let it sit for 5 mins or until your yeast is bloomed.

2. Mix in salt, butter, and sourdough discard to the bloomed yeast mixture.

3. Using your dough hook attachment, with your mixer on low, slowly start adding your flour. Allow your flour to incorporate, slowly adding until your dough becomes a smooth ball.

4. Knead on low (speed 2-3) for 8-10 mins. You want your dough to be silky, slapping the sides of the bowl. You can stretch your dough to see if the gluten has developed enough and look for a gluten window. See here: link to the gluten window test
5. Grease a bowl lightly with a little oil and set your dough inside. Cover with a damp towel or shower cap to keep in moisture and let rise for 1 hour.

6. Prep your loaf pan by greasing it with a little butter on all sides.

7. Once risen, pour out on a lightly floured surface and push out into a small rectangle the width of your loaf pan. Roll the dough into a tight rectangle, gently pulling the dough towards you to get a tight surface. Place your formed dough, seam side down, into your loaf pan. Cover with a shower cap and let it rise for 35-45 mins in cooler months, closer to 30-35 mins in warmer months or until the dough has risen 0.5’’-1’’ over the loaf pan. Preheat your oven to 350F/180C while your dough rises.

8. After the second rise, place your loaf in the oven and bake for 40 mins or until golden brown at 350F/180C.

9. Remove the loaf from the pan and allow it to cool on a wire rack. I like to brush the top of my loaves with a little butter for a softer crust and richer flavour.



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