Go Back

Favorite Sourdough Discard Sandwich Bread

This is my family's absolute favorite sourdough discard sandwich bread! Made with all purpose flour and so easy my kids can make it!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Course Breads
Cuisine American
Servings 1 loaf
Calories 75 kcal

Equipment

  • 9x5 Loaf Pan
  • Mixing bowl
  • whisk
  • wooden spoon/spatula
  • Plastic Wrap

Ingredients
  

Dough

  • 150 g milk 2/3 cup
  • 25 g sugar 2 tbsp
  • 7 g instant yeast 2 1/4 tsp
  • 330 g all purpose flour 2 3/4 c
  • 6 g salt 1 tsp
  • 75 g sourdough discard 1/3 c
  • 1 LG egg
  • 28 g unsalted butter (softened) 2 tbsp

Egg Wash

  • 1 LG egg
  • Pinch of salt

Instructions
 

Make the dough:

  • Whisk yeast, milk and sugar.
  • Add remaining ingredients EXCEPT BUTTER with a wooden spoon until a shaggy dough is formed and no dry flour remains.
  • Knead the butter into the dough by hand.
  • Cover the bowl with plastic wrap and let rest for 15 minutes.
  • Turn dough out onto a clean surface (add a little flour only if dough is too sticky to work with.
  • Knead the dough by pushing it out with your palm and folding itself back over itself until a smooth ball forms.
  • LIGHTLY oil the inside of a clean mixing bowl and place dough inside. cover with plastic wrap and let rest until doubled (1-2 hours depending on temperature).
  • Once doubled, punch dough down and divide into 3 even portions.
  • Round each portion into a tight ball. cover with plastic wrap on counter and let relax for 15 minutes.
  • Lightly grease your loaf pan.
  • Roll out each section of dough to an oval roughly 9x4.
  • Starting from a short end, roll up each section of dough.
  • Place each roll into the prepared pan and cover with plastic wrap.
  • Let rise until dough looks puffy and fills up the pan to at least 0.5" to the top. (About an hour)

Baking the bread:

  • When almost risen, preheat oven to 375F and place rack in center.
  • Whisk egg and salt for the egg wash together.
  • Brush egg wash over top of the risen dough.
  • Bake loaf 30-35 minutes or until loaf is golden brown and temps at 190F.
  • Remove from pan and let cool for at least 30 minutes on wire rack before slicing.

Storing bread:

  • Store sliced bread in a ziplock bag for up to 5 days at room temperature or up to 2 weeks in the fridge.

Notes

  • Discard can be cold, straight out of the fridge.
  • Can substitute bread flour.
  • Can reduce amount of all purpose flour by 30g and substitute 30g of another flour (wheat, rye, etc)
  • Can add topping after brushing with egg wash (seeds, salt, onion flakes, seasonings)
  • Rise times will depend on the temperature and the activity of your discard.
Keyword all purpose flour bread, sandwich bread, sourdough discard