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Sourdough Discard Sandwich Bread
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Sourdough Discard Sandwich Bread

This simple sourdough discard sandwich bread combines leftover starter with commercial yeast to create a soft and tender loaf. With a light texture and straightforward process, it’s perfect for beginner bakers and makes an excellent everyday sandwich bread.
Prep Time15 minutes
Cook Time35 minutes
Additional Time2 hours
Total Time2 hours 50 minutes
Servings: 8 Slices
Calories: 197kcal

Ingredients

  • 120 g ½ cup lukewarm water
  • 120 g ½ cup lukewarm milk
  • 7 g 2 ½ tsp instant yeast (or active dry yeast*)
  • 25 g 2 tbsp granulated white sugar
  • 406 g 3 ¼ cups* bread flour or strong all-purpose flour
  • 100 g approx. ½ cup sourdough discard
  • 8 g 1 ½ tsp salt
  • 45 g 3 tbsp room-temperature butter

Instructions

Mixing & First Rise

  • In a large bowl, combine lukewarm water, milk, sugar, and yeast. If using active dry yeast, let sit for 5-10 minutes until foamy. If using instant yeast, proceed immediately.
  • Add the flour, sourdough discard, and salt. Mix with a fork or wooden spoon until a shaggy dough forms.
  • Add the softened butter and knead it into the dough by hand until fully incorporated.
  • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until soft, smooth, and elastic. Alternatively, use a stand mixer with a dough hook.
  • Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1 ½ hours, until doubled in size.
  • Optional: Refrigerate overnight for enhanced flavor and texture.

Shaping & Second Rise

  • Punch down the dough and turn it onto a lightly floured surface. Line a 9x5-inch loaf pan with parchment paper.
  • Flatten the dough into a rectangle slightly shorter than the length of the loaf pan. Position it so the long sides are left and right.
  • Fold the top third of the dough toward the center and press along the fold to seal. Repeat this folding and sealing process two more times.
  • Place the shaped dough seam-side down in the lined loaf pan. Cover loosely with a kitchen towel or plastic wrap and let rise until it doubles in size and rises about 1 inch (2.5 cm) above the pan’s rim.
  • Be careful not to overproof, especially in a warm environment.

Baking

  • Preheat the oven to 350°F (180°C) while the dough rises.
  • Bake for about 35 minutes, until deep golden brown. If the top browns too quickly, tent loosely with foil after 20 minutes.
  • The bread is done when it sounds hollow when tapped and reaches an internal temperature of 200°F (94°C).
  • Remove from the pan and cool completely before slicing.

Storing

  • Store at room temperature in an airtight container for 4-5 days.
  • Freeze for up to 3 months.

Notes

For best accuracy, use a kitchen scale to measure ingredients in grams.
US cup measurements are approximate and may lead to inconsistencies due to packing differences.