Go Back
Sourdough Discard Sandwich Bread
Pin Recipe Print Recipe

Sourdough Discard Sandwich Bread

This easy sourdough discard sandwich bread recipe combines leftover starter with commercial yeast for a soft, tender loaf. Perfect for everyday sandwiches, it has a light texture and a simple process that makes it beginner-friendly.
Prep Time15 minutes
Cook Time35 minutes
Additional Time2 hours 50 minutes
Total Time3 hours 40 minutes
Servings: 8 Slices
Calories: 197kcal

Ingredients

  • 120 g ½ cup lukewarm water
  • 120 g ½ cup lukewarm milk
  • 7 g 2 ½ tsp instant yeast (or active dry yeast*)
  • 25 g 2 tbsp granulated white sugar
  • 406 g 3 ¼ cups* bread flour or strong all-purpose flour
  • 100 g approx. ½ cup sourdough discard
  • 8 g 1 ½ tsp salt
  • 45 g 3 tbsp room-temperature butter

Instructions

Mixing & First Rise

  • In a large bowl, combine lukewarm water, milk, sugar, and yeast. If using active dry yeast, let sit for 5-10 minutes until foamy; if using instant yeast, proceed immediately.
  • Add the flour, sourdough discard, and salt. Mix with a fork or wooden spoon until a shaggy dough forms.
  • Add the softened butter and knead it into the dough by hand until fully combined.
  • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until soft, smooth, and elastic. Alternatively, use a stand mixer with a dough hook.
  • Place the dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 1 to 1 ½ hours, until doubled in size.
  • Optional cold-proof: Refrigerate overnight for enhanced flavor and texture.

Shaping & Second Rise

  • Punch down the dough and turn it onto a lightly floured surface. Line a 9x5-inch loaf pan with parchment paper.
  • Flatten the dough into a rectangle slightly shorter than the length of the loaf pan. Orient it so the long sides are left and right.
  • Fold the top third of the dough toward the center and press along the fold to seal. Repeat this folding and sealing process two more times.
  • Place the shaped dough seam-side down in the lined loaf pan. Cover loosely with a kitchen towel or plastic wrap and let rise until it doubles in size and rises about 1 inch (2.5 cm) above the pan’s rim.
  • Be careful not to overproof, especially in a warm environment.

Baking

  • Preheat the oven to 350°F (180°C) while the dough rises.
  • Bake for about 35 minutes, until deep golden brown. If the top browns too quickly, tent loosely with foil after 20 minutes.
  • The bread is done when it sounds hollow when tapped and reaches an internal temperature of 200°F (94°C).
  • Remove from the pan and cool completely before slicing.

Storing

  • Store at room temperature in an airtight container for 4-5 days.
  • Freeze for up to 3 months.

Notes

For best accuracy, use a kitchen scale to measure ingredients in grams.
US cup measurements are approximate and may lead to inconsistencies due to packing differences.