Sourdough Discard Sandwich Loaf
Equipment
- Stand mixer or large bowl
- Kitchen scale See my Conversion Chart if you do not have a scale.
Ingredients
- 100 g Sourdough Discard
- 500 g Flour
- 250 g Water or Milk
- 40 g Butter (melted)
- 10 g Salt
- 15 g Sugar or Honey
- 7 g Active Dry Yeast
- 1-2 Tbls Optional Add-ins (see above for some options)
Instructions
- Mix sourdough discard, flour and water or milk together until just combined and let rest for 15-30 minutes.
- Add in the rest of your dry ingredients and melted butter.
- Knead with the bread hook in your stand mixer or by hand for 5-6 minutes until your dough passes the windowpane test.
- Cover your bowl, place in a warm area of your kitchen and let it proof for 2-3 hours or until doubled in size.
- Punch down your dough, shape into a sandwich loaf and place in a greased loaf pan. Cover and let rest for an hour or until the dough has reached the top of the loaf pan. (see post above for tips on shaping your loaf)
- Place in 350°F oven for 40 minutes. The top should be golden brown and it should sound hollow when you tap on the top.
- Let rest in the pan for 10 minutes then transfer to a cooling rack. Allow the bread for rest for at least a half hour before slicing. (bonus points if you rub butter on the top when fresh out of the oven)
Notes
This is a great base recipe that can be customized to your taste and nutritional preferences. See post above recipe for information on selecting flour, optional add-ins, converting grams to cups and tablespoons and shaping your loaf. Enjoy!