Have you ever looked at that jar of sourdough discarded and wondered what to do with it? This easy Sourdough Discard Sandwich Bread recipe is your answer. It turns leftover sourdough starter into a soft, fluffy, and tasty bread. It’s great for any meal.
This recipe is special because it captures sourdough’s tangy taste without the long wait. Mix sourdough discard with active-dry yeast for quick homemade sourdough-style bread. You’ll get bread with a light crumb and a tender crust that’s hard to resist.
Key Takeaways
- Transforms sourdough discard into a soft, fluffy sandwich bread
- Takes just 2-3 hours from start to finish using 100g of sourdough discard
- Perfect for everyday meals with a light and airy crumb and soft crust
- Can be baked in an open tin or a Pullman bread tin for a rounded or square top
- Combines the flavours of sourdough with the convenience of active-dry yeast
Understanding Sourdough Discard Sandwich Bread
Learning to bake sourdough doesn’t have to take a lot of time. This sourdough discard bread recipe is quick and easy. It combines sourdough’s tangy taste with the softness of quick-rise yeast. It’s perfect for making sandwiches.
What Makes This Recipe Special
The magic happens with sourdough discard. This is leftover from keeping a sourdough starter alive. Using it makes your bread taste richer and more flavorful.
Benefits of Using Sourdough Discard
- Adds a subtle, tangy flavour to the bread
- Enhances the bread’s texture, resulting in a soft and tender crumb
- Reduces food waste by utilizing the sourdough discard
- Provides a more nutritious option compared to traditional sandwich bread
Quick vs Traditional Sourdough Methods
This recipe is different from traditional sourdough. It uses quick-rise yeast to rise in just a few hours. It’s great for beginners or those who are short on time. You get to enjoy sourdough’s taste without waiting too long.
“This sourdough discard sandwich bread is a game-changer. It’s the perfect balance of convenience and complex flavor.”
This recipe is a unique way to make your sandwiches better. It’s fast and uses sourdough discard to add flavour. Try making your own sourdough discard bread and see how it changes your sandwiches.
Essential Ingredients and Equipment
You need the right ingredients and tools to make the perfect sourdough discard sandwich bread. Let’s explore what’s essential:
Sourdough Bread Ingredients
- Sourdough discard: This ingredient gives the bread a tangy flavour.
- Active dry yeast: It helps the bread rise and gives it structure.
- Bread flour: This flour is high in protein, making the bread soft and chewy.
- Water: Warm water activates the yeast and hydrates the dough.
- Salt: It enhances the flavour and balances the sweetness.
- Sugar: A small amount of sugar feeds the yeast and adds sweetness.
- Butter: A pat of butter makes the bread soft and tender.
Essential Bread-Making Equipment
- Stand mixer with dough hook: It mixes and kneads the dough easily.
- Digital scales: They help measure ingredients accurately for consistent results.
- Bread tin (4x8x4 inches): The perfect size for a classic sandwich loaf.
- Pullman tin (optional): For those who prefer a square-shaped loaf.
This recipe is versatile. You can double or triple the ingredients to make more loaves. It’s great for batch baking and stocking your freezer with homemade sourdough.
Step-by-Step Mixing Process
Unlock the magic of your sourdough discard with these easy steps. You’ll make a soft, airy sandwich bread. Get ready to see the wonders of sourdough bread mixing, kneading, and yeast activation.
Preparing the Yeast Mixture
Begin by activating the yeast in warm water. This step is key for the yeast to work its magic. Mix the instant yeast into the warm water, about 95-100 degrees Fahrenheit. Wait 5-10 minutes for it to become frothy and bubbly.
Combining Wet and Dry Ingredients
In a big mixing bowl, mix the sourdough discard, water, and bread flour. Let it rest for 30 minutes to hydrate the flour. Then, add the salt, sugar, and melted butter, followed by the yeast mixture. Mix until a shaggy dough forms.
Kneading Techniques
- Use a stand mixer with a dough hook to knead for 6-8 minutes. The dough should be soft and not sticky. Or, knead by hand for 8-10 minutes until it’s thin enough to see through without tearing.
- For the best results, use a Thermomix or similar high-powered mixer. It makes the dough super stretchy and silky, leading to a soft, airy bread.
Follow these steps to master sourdough bread mixing and kneading. You’ll unlock your sourdough discard’s full potential for an amazing sandwich loaf.
The Perfect Rise and Fermentation
Getting the perfect rise and fermentation is key for a tasty sourdough discard sandwich bread. This step boosts the flavour and makes the bread light and airy. It will make your taste buds happy.
Begin by letting your dough rise for 1-2 hours or until it doubles in size. The time needed can change based on the room’s temperature. So, watch your dough closely. For the best results, put it in a warm place, like on a stove or fridge, to help it rise evenly.
During this time, yeast works hard. It eats the sugars in the dough and makes carbon dioxide. This is vital for the sourdough taste and the bread’s texture. Don’t let the dough over ferment, as it can make it wet and dense, ruining the bread.
- Let the dough rise for 1-2 hours or until it doubles in size.
- Put the dough in a warm spot, like on a stove or fridge, for even rising.
- Don’t let the dough over ferment, as it can make it wet and dense.
“The bulk fermentation is crucial for developing the desired sourdough flavor and texture. Pay close attention to the dough’s rise, and don’t let it overproof.”
Mastering the rise and fermentation will help you make a sourdough discard sandwich bread. It will look great and taste amazing, with complex flavours.
Shaping Your Sourdough Discard Sandwich Bread
Making the perfect sourdough discard sandwich bread starts with shaping. This step is key for an even rise, a nice shape, and a great texture. Let’s look at the techniques to make a loaf that looks like it came from a bakery.
Creating the Perfect Loaf Shape
Start by rolling the dough into a tight log. Make sure to tuck the ends under for a smooth shape. This will help create a beautiful crust and a classic look.
Place the dough, seam-side down, into a buttered 9×5-inch loaf pan. This will help it rise evenly and beautifully.
Tips for Even Distribution
- Press the dough into the corners of the pan for even thickness.
- Let it rise again until it’s just above the pan’s rim, usually 30 minutes to an hour.
- This second rise will give the bread its signature height and texture.
By using these simple shaping techniques, you’ll make a stunning sourdough discard sandwich bread. It will impress everyone with its even distribution and classic shape.
Baking Guidelines and Temperature Control
To make perfect sourdough bread, you need to control the temperature well. This is true from the start of proofing to when the bread gets its golden crust. Keeping the right temperature is key to bringing out the best in your sourdough discard.
Heat your oven to a warm 375°F (190°C). This is the best temperature for sourdough bread. It helps get the perfect oven spring and a beautiful, golden crust. Bake your bread for 40-45 minutes, watching it closely to avoid over-browning.
The inside of your sourdough loaf should get to 195-210°F (90-99°C). This ensures it’s fully cooked. You’ll get a great crumb and a crunchy texture. Brush your dough with an egg wash before baking for a shinier top.
Ensure your oven has enough space for your sourdough to rise and expand. If the top browns too fast, cover it with foil after 20 minutes. This stops over-browning and lets the inside cook fully.
Mastering temperature control will give you a sourdough with perfect oven spring and a golden, crispy crust. These are the signs of a truly amazing sourdough discard sandwich bread.
Storage and Freezing Methods
Keeping your homemade sourdough discard sandwich bread fresh is key. A few easy storage and freezing tips can help. This way, you can enjoy your bread’s great taste and texture for days or even months.
Keeping Your Bread Fresh
To keep your sourdough, discard the sandwich bread fresh and store it in an airtight container or bread bag at room temperature. This keeps the bread moist and prevents it from drying out. Your sourdough loaf can stay fresh for up to a week and be stored this way.
Freezing and Thawing Tips
- Freezing is a great option for longer storage. Slice the loaf before freezing for easy thawing.
- Wrap the slices or whole loaf tightly in plastic wrap or freezer-safe bags to prevent freezer burn.
- Frozen sourdough bread can last up to 3 months in the freezer.
- To thaw, remove the desired number of slices or the whole loaf. Let it sit at room temperature until soft, or thaw in the toaster.
By using these storage and freezing tips, you can enjoy your homemade sourdough discard sandwich bread for a long time. Having fresh bread ready whenever you want is convenient and delicious!
Recipe Variations and Flavor Additions
Discover new tastes with these sourdough discard sandwich bread variations! Try different ingredients to make unique and tasty loaves. They’ll make your lunchtime better.
Want something sweet? Try the Honey & Oat version. Add 20 grams of honey and 50 grams of oats. Honey adds a floral taste, and oats make the bread heartier.
Looking for more nutrition? Go for the Multigrain version. Mix in 50-100 grams of chia, flax, and sunflower seeds. It boosts the bread’s fibre and protein.
For a denser loaf, try the Wholemeal twist. Use half whole wheat flour instead of all-purpose. It’s great for sandwiches or toast.
Want to make sourdough discard rolls? Shape the dough into buns or rolls. Bake them for a handy and tasty snack.
For a nice touch, sprinkle sesame seeds or rolled oats on top before baking. They add crunch and nutrition to your bread.
Let your creativity run wild with these sourdough bread variations, flavoured sandwich bread, and sourdough discard recipes. This recipe is a blank canvas for your imagination.
Conclusion
This easy sourdough discard sandwich bread recipe is a true gem for home bakers. It lets you use your sourdough discard to make a delightful homemade loaf. The bread is soft, pillowy, and has a subtle tangy flavour. It’s perfect for sandwiches, toast, or just enjoying on its own.
By following the detailed instructions and tips, you can make bakery-quality sourdough discard bread at home. This recipe is versatile, allowing you to try different flavour combinations. It’s great for both seasoned sourdough enthusiasts and beginners.
Try this recipe and enjoy the convenience and deliciousness of homemade bread. You’ll get to make easy sourdough recipes and use up your sourdough discard. It’s a win-win for your taste buds and the environment.
Easy Sourdough Discard Sandwich Bread Recipe
Ingredients
- 1 cup sourdough discard unfed
- 3/4 cup warm water
- 2 tbsp honey or sugar
- 2 1/4 tsp active dry yeast 1 packet
- 3 tbsp olive oil or melted butter
- 1 tsp salt
- 3 cups all-purpose flour plus more as needed
Instructions
- Activate Yeast: In a large bowl, mix the warm water, honey (or sugar), and yeast. Let sit for 5-10 minutes until frothy.
- Add Discard and Wet Ingredients: Stir in the sourdough discard, olive oil (or butter), and salt until combined.
- Incorporate Flour: Gradually add the flour, 1 cup at a time, mixing until a sticky dough forms.
- Knead: Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Add a little flour if the dough is too sticky.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 1.5-2 hours, or until doubled in size.
- Shape and Second Rise: Punch down the dough, shape into a loaf, and place it in a greased 9×5-inch loaf pan. Cover loosely and let rise again for 30-40 minutes.
- Bake: Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
- Cool: Remove from the pan and let cool completely on a wire rack before slicing.
Notes
- For a richer flavor, use half whole wheat flour.
- Add seeds like flax or sesame for extra texture and nutrition.
- Store in a bread box or airtight container for 3-4 days, or freeze for up to 3 months.
Nutrition
FAQ
What makes this sourdough discard sandwich bread recipe special?
This recipe combines sourdough’s tang with quick-rise yeast’s convenience. It uses sourdough discard to reduce waste and add flavour. It rises faster than traditional sourdough, taking only a few hours.
What are the benefits of discarding sourdough in this recipe?
Using sourdough discard reduces waste and adds a delicious tang. It creates a soft, airy crumb and a soft crust. This is perfect for everyday meals and sandwiches.
How does this recipe differ from traditional sourdough bread methods?
This recipe uses quick-rise yeast with sourdough discard. This allows the bread to rise faster than traditional sourdough. The result is a soft, fluffy sandwich bread with sourdough’s unique flavour.
What are the key ingredients and essential equipment needed for this recipe?
You’ll need sourdough discard, active dry yeast, bread flour, water, salt, sugar, and butter. You’ll also need a stand mixer with a dough hook, digital scales, a bread tin, and, optionally, a Pullman tin.
How do you prepare the yeast mixture and combine the wet and dry ingredients?
Start by activating the yeast in warm water. Then, mix the sourdough discard, water, and flour, resting for 30 minutes. Add the salt, sugar, butter, and yeast, and knead for 3-6 minutes until elastic.
What is the key to achieving the perfect rise and fermentation?
The bulk rise is key for flavour and texture. Let the dough rise for 1-2 hours or until doubled in size. Keep it warm but avoid overfermentation to prevent a wet, sloppy dough.
How do you shape the dough to get the perfect loaf?
Roll the dough into a tight log and tuck the ends under. Create tension on the top for a lovely shape and crust. Place it seam-side down in a buttered tin and let it rise until just above the rim for 30 minutes to an hour.
What are the optimal baking guidelines and temperature control tips?
Preheat the oven to 375°F (190°C) and bake for 40-45 minutes. The internal temperature should reach 195-210°F (90-99°C). Brush with an egg wash for a golden top. If the top browns too quickly, cover with foil after 20 minutes.
How can you store and freeze this sourdough discard sandwich bread?
Store the bread in an airtight container for up to a week. Freeze for up to 3 months for longer storage. Slice before freezing for easy portions. Use plastic bread bags to freeze whole loaves, and individually wrap sandwiches in parchment paper or Ziploc bags.
What are some recipe variations and flavour additions you can try?
Try Honey & Oat (add 20g honey and 50g oats), Multigrain (add 50-100g mixed seeds), or Wholemeal (replace half the bread flour with whole wheat). Before baking, you can also make sourdough discard rolls or top with sesame seeds or oats.
Source Links
- https://makeitdough.com/sourdough-discard-sandwich-bread/ – sourdough discard sandwich bread by Make It Dough