Sourdough Discard Sandwich Bread (Soft, Sliceable, and Easy)
This sourdough discard sandwich bread is one of the easiest ways to use up extra sourdough starter while baking a soft, dependable loaf for everyday use. The sourdough discard adds a subtle tang and depth of flavor, while a small amount of yeast helps the dough rise reliably and bake into a tender, sliceable sandwich loaf. It is perfect for toast in the morning, grilled cheese at lunch, or thick slices spread with butter and homemade jam.
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Servings: 1 loaf
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough whisk
- Loaf pan
- Parchment paper (optional)
- Plastic wrap
Ingredients
- 4 cups 572 g all-purpose flour
- 1 ½ cups 360 g warm water
- 1 tablespoon 21 g honey
- 2 teaspoons 6 g active dry yeast
- 4 tablespoons 57 g softened butter
- 1 cup 240 g sourdough discard
- 2 teaspoons 12 g sea salt
Instructions
- In a large mixing bowl or in a bowl of a stand mixer, combine warm water, yeast, and honey. Let sit for 5 minutes until slightly foamy. Stir in sourdough discard, butter, and salt.
- Add flour gradually, mixing until a soft dough forms.
- Using a stand mixer and the dough hook attachment, mix on low speed until the dough comes together. Increase to medium-low and knead for 6 to 8 minutes, or until the dough becomes smooth and elastic. It should pull away from the sides of the bowl but still feel soft and slightly tacky. If kneading by hand, turn dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. If the dough feels very stiff, add 1 tablespoon of water at a time. If it feels overly sticky, add 1 tablespoon of flour at a time.
- Place dough in a lightly oiled bowl, cover, and let rise at room temperature for about 1 to 1 ½ hours, or until doubled in size.
- Shape the dough into a loaf and place into a greased or parchment-lined loaf pan. Cover and let the dough rise again for 30 to 45 minutes, until the dough crowns just above the pan.
- Bake in a preheated oven at 375°F for 35 to 40 minutes, until golden and hollow-sounding when tapped.
- Remove from pan and cool completely before slicing.
Notes
Tips for Making Sourdough Discard Sandwich Bread
Use room temperature ingredients.Room temperature butter and sourdough discard help the dough come together more smoothly and encourage better yeast activity during the rise. Do not add too much flour.
This dough should feel soft and slightly tacky, not stiff. Adding too much flour can make the finished loaf dense instead of soft and sliceable. Knead until the dough becomes smooth and elastic.
Proper kneading develops the gluten that gives sandwich bread its soft structure. The dough should become smooth and stretchy before the first rise. Let the dough rise fully.
For the best texture, allow the dough to rise until it has noticeably expanded and feels airy. Under-proofed dough can lead to a tighter crumb. Allow the bread to cool before slicing.
It can be tempting to cut into the loaf right away, but letting it cool allows the crumb to set properly and makes slicing much easier. Store it properly to keep it soft.
Once the bread has cooled completely, store it in a bread bag or airtight container at room temperature to keep it soft for several days.