Sourdough Discard Sandwich Bread
Soft, tangy, and perfect for sandwiches, this sourdough discard sandwich bread is your fridge clutter’s redemption arc. It uses sourdough discard and commercial yeast, so you get big flavor without a day-long proof or existential crisis. It’s an easy, reliable way to turn that jar of old starter into a loaf that’s fluffy, sliceable, and 100% toast-worthy. Bonus: It makes your kitchen smell like you have your life together.
Ingredients
- 426 grams (3 cups) bread flour
- 6 grams (1 tsp) salt
- 1.5 grams (½ tsp) instant yeast see note
- 180 grams (¾ cup) water
- 125 grams (½ cup) sourdough discard 100% hydration
- 50 grams (¼ cup) olive oil or other neutral oil (canola, vegetable)
- 21 grams (1 tbsp) honey
- Butter for pan
- Milk for brushing on top
- Sesame seeds (optional) for topping
Instructions
- Mix: In a large bowl or the bowl of a stand mixer, combine the bread flour, salt, and yeast. Whisk to evenly distribute. Add the water, sourdough discard, olive oil, and honey. Mix until a shaggy dough forms.
- Knead: Knead with a dough hook on medium speed for 5–6 minutes, until smooth and elastic. If kneading by hand, go for 8–10 minutes and prepare for a little workout.
- First proof: Transfer dough to a lightly oiled clear bowl or container. Mark the top of the dough with a rubber band or marker. Cover loosely and let it rise until doubled in size, 2–3 hours.
- Shape: Butter a 9×5-inch loaf pan. Lightly flour your work surface. Wet your hands to handle the dough more easily. Punch down the dough and release it gently from the container.
- Pat the dough into a rough square, then roll it into a 5×16-inch rectangle. Fold it in thirds (like a letter), then roll it up from a short edge into a tight log. Pinch the seam and ends closed.
- Final proof: Roll the log gently to about 8 inches long and place it seam-side down in the greased loaf pan. Cover loosely with a damp towel or lightly oiled plastic wrap. Let rise until the dough domes slightly above the pan, 1–3 hours. (Optional: refrigerate overnight to develop more flavor.)
- Bake: Preheat the oven to 400°F (204°C). If dough is chilled, let it come to room temp before baking.
- Brush the top with milk and sprinkle with sesame seeds, if using. Score the top lengthwise with a sharp or serrated knife.
- Bake on the center rack for 35–45 minutes, until deeply golden and the internal temperature reaches about 210°F (99°C).
- Cool: Turn the loaf out onto a wire rack and let it cool completely before slicing (I know—it’s hard to wait).
Notes
Discard Drama:
Old discard is ideal here. Don’t use bubbly, active starter—you want the sleepy, fridge-forgotten kind. Even if it’s a little sour or separated, just give it a stir and carry on.
Yeast Check:
Instant yeast (sometimes called rapid-rise or bread machine yeast) can go straight into the dry ingredients. If using active dry yeast, dissolve it in a few tablespoons of the warm water from the recipe and wait for it to foam before mixing. And double-check that expiration date—yeast ghosts bake no bread.
Add-In Alert:
Feeling extra? Add a few tablespoons, or up to ⅓ cup, of chopped herbs, seeds, shredded cheese, roasted garlic, or whatever else sparks joy. Fold them in gently after the first rise, right before shaping.
Freezing Instructions:
Once cooled completely, slice the loaf and store in an airtight container or freezer bag. Freeze for up to 3 months. Toast slices straight from frozen for instant gratification (and zero planning).