Sourdough discard sandwich bread

Flossie

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

5 from 1 vote

Prep Time 20

Cook Time 50

Proofing 1 2

Total Time 1 3 10

Course Breakfast, lunch

1 9x5 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

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.

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

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.

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.

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!

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:

Day 1 PM:

Shape and prove in the fridge overnight up to 16 hours

Day 2 AM:

Bake your loaf.

[convertkit_form form="5652602"]

Keyword baking, bread, sandwich, sourdough

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