Sourdough discard sandwich bread recipe

I am not a lover of complicated recipes as you know, so here is an easy sourdough discard sandwich bread recipe.

There’s an intoxicating buttery aroma in my house this weekend and the sun is shining 🌟 what more could I ask for.

My love of all things bread is undying. Not a day goes by without me thinking about my next bake.

why you’ll love this recipe

Every time I baked sandwich sourdough bread, it came out as good as the first one. For a sourdough sandwich bread I use a recipe from one of my favorite bakers with slight tweaks.

What makes this recipe a standout? Well, for starters, it’s the perfect solution for utilizing that precious sourdough discard that you might otherwise toss away. Waste not, want not, right?

No waste

This sourdough discard sandwich bread recipe is using up any discard and you don’t have to wait for an active starter. You can always use an active starter, just hold back on the flour by 15 grams or so.

The perfect blend: crunchy crust meets buttery bliss

I avoid using sugar in bread baking, but this sourdough sandwich bread recipe calls for a tiny amount. The sugar gently helps the rise and mellows the sourness.

Picture this: a loaf of bread with a crust that boasts a satisfying crunch, revealing a soft and airy interior with a delightful tanginess.

Versatility at its best: your culinary canvas

If you want to make sourdough bread, use my easy no knead sourdough recipe. I love sourdough bread and bake it at least once a week. Its chewy texture and tangy flavour are addictive.

But sandwiches ask for softness and unctuous deliciousness to cradle precious fillings.

The crumb of this sourdough sandwich bread is tighter without being dense.

Whether you’re a fan of classic PB&J, turkey and avocado, or a simple buttered slice, this bread serves as the ideal canvas for your culinary creations, get some ideas for my sandwich fillings below. The subtle sourdough undertones, coupled with the buttery goodness, make every bite an experience to savor.

Simple pleasures: Easy recipe for homemade delight

If there’s one thing that terrifies me, is kneading a brioche like dough (with butter in recipe): it takes ages and it’s a sticky mess to start with. Not this time though, my Tokit Omnicook to the rescue, in kneading mode. I was truly impressed how light work it made of this sourdough sandwich bread kneading.

If you don’t have a food processor with a kneading hook, just knead by hand for 8-10 minutes until the dough is smooth.

Once out of the oven, I admire its brune domed top. The sides are laced and buttery sliding out of the tin with ease.

I use a 9×5 inches tin and the dough fits in it perfectly.

Once out of the oven, I admire its brune domed top. The sides are laced and buttery sliding out of the tin with ease.

Now for the waiting: it’s really hard! Don’t cut into it until it has cooled down.

watch how to make sourdough discard sandwich loaf

ingredients you’ll need

• Sourdough discard (try to use discard that is no longer than a week or two old)
• Water (room temperature)
• White bread flour
• Butter (out of the fridge, cubed)
• Sugar (caster or granulated)
• Salt
• Egg and milk optional (for a shiny top)

how to make sourdough discard sandwich bread

Sandwich fillings

The fillings are simple and down-to-earth:

• I slathered this yummy dressing made from free-range egg mayo mixed with Greek yogurt
• I crammed oodles of a trio salad mix (Lollo Rossa, Lollo Bionda and Oak Leaf Lettuce)
• I layered peppered BBQ pastrami on one sandwich and a thick cut smoked ham on the other
• I folded mild slices of Ementhal cheese on one sandwich and mature Cheddar on the other
• Thinly cut slices of shallots add a mild sweetness
• I didn’t bother slicing the tomatoes, just serve them on the side, beautifully jeweled and juicy

Washed down with a cup of Earl Gray tea, I am in sourdough sandwich bread heaven.

For the fillings I’d say anything goes, use your imagination.

Breakfast yum

This loaf is never around too long to get stale. In any case, you can still toast it if it’s a day or two old. The toast will fill the whole house with a buttery aroma. I love my toast with apricot jam and smooth peanut butter.

Then there are lazy weekends that call for French toast. Soak the soft slices in milk mixed with beaten egg, then fry in butter on both sides.

Snow plenty of icing sugar and top with fresh strawberry slices. Yum!

What to do with leftovers

Other ideas for this loaf are a delicious bread and butter pudding.

Soak the stale slices in a wash of milk, sugar and beaten egg, layer in a buttered dish.

Add plump raisins or mixed fruit, lemon and orange peel or fruit compote, dot a few knobs of butter and bake in the oven until golden.

If you’re a sourdough enthusiast looking to level up your bread game, or simply someone who appreciates the aroma of freshly baked bread, this Sourdough Discard Sandwich Bread will become a staple in your kitchen. Like me, you will fall in love with the simplicity, versatility, and downright deliciousness of this recipe – because who knew that using discard could be this satisfying?

• If you make my recipe, take a snapshot for your Instagram
• Post and tag me @candyflosie😉🤗!
• Don’t forget to rate my recipe! It will make my day!

Sourdough discard sandwich bread

Cook ModePrevent your screen from going dark

Flossie

Easy to make soft buttery sandwich loaf, what a yummy way to use up your sourdough discard! Waste nothing!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Proofing 1 day d 2 hours hrs

Total Time 1 day d 3 hours hrs 10 minutes mins

Course Breakfast, lunch

Servings 0

Equipment

• 1 9×5 inches loaf tin
• 1 large bowl for bulk proofing
• 1 food processor with hook attachment (I used a Tokit food processor on kneading mode)
• 1 pastry brush

Ingredients

  

For the dough

• 100 g sourdough discard
• 255 g water
• 500 g strong white bread flour
• 60 g butter
• 12 g sugar
• 10 g salt

For the egg wash (optional)

• 1 egg yolk
• 3 tbsp milk
• ¼ tsp salt (a pinch)

Instructions

 

Mix the dough

• In a mixer with dough hook, add the butter, the salt, sugar and flour and mix until the mix looks like breadcrumbs.
• Add the water and the sourdough discard and knead for 6-8 minutes or until smooth.
• I use the Tokit Omnicook on a kneading mode which takes 5 minutes only.

Bulk proofing the dough

• Take the dough out of the mixer and leave to prove in a covered bowl at room temperature.

Stretch and fold (x2)

• To get an airier crumb (this is the inside of your loaf), stretch and fold the dough in the bowl a few times.

  Do this after the first 40 minutes and after another 40 minutes.
• The proofing will take up to 12 hours, depending on the temperature of your kitchen.
• Once the dough is doubled in size, it is ready to be shaped.

Shaping

• Butter the loaf tin.
• Take the dough out on a lightly floured surface.
• Gently stretch the dough in a rectangle (length to fit inside the tin), then roll it.
• Gently tuck the ends underneath then place the roll in the tin.
• Cover the tin with plastic wrap (rub a little butter to avoid sticking) and let it prove until raised an inch above the tin.
• In the fridge the proofing in the tin could take up to 18 hours.

Bake your loaf

• Mix an egg yolk with 3 tablespoons of milk and a pinch of salt.
• Brush the top of the loaf with the egg-milk mixture, this will create a nice and shiny golden top.
• Preheat the oven to 230℃ (450℉) for 5-10 minutes, then place the tin in the oven and lower the temperature to 190℃ (375℉).
• Bake for 45-50 minutes at 190℃ (375℉)
• Let it cool down in the tin slightly for 5-10 minutes then move onto a rack.
• Wait until fully cooled before you slice it. It will be buttery and soft, yum!

Video

Notes

HINTS & TIPS:

You can always use an active starter instead of sourdough discard, just hold back on the flour by 15 grams or so.

You can sprinkle a light dusting of flour on top of the dough if you don’t want to use the egg-milk mixture before baking.

Here is a handy baking schedule for this sourdough discard sandwich bread:

Day 1 AM:

1. Mix the dough
2. Bulk proof 40 minutes
3. Stretch and fold
4. Bulk proof 40 minutes
5. Stretch and fold
6. Bulk proof  10-12 hours until doubled

Day 1 PM: 

Shape and prove in the fridge overnight up to 16 hours

Day 2 AM:

Bake your loaf.

Keyword baking, bread, sandwich, sourdough

Tried this recipe?Tag me @candyflossiecooks on Instagram! I’d love to see how your dish turns out ! ✨

Try my other delicious recipes