who doesn’t love a good slice of bread..
This has to be our favorite sourdough discard bread recipe! I have tried a variety of recipes, a variety of recipe combinations and this by far is the best. The crumb is so soft and moist and it DOES NOT fall apart! That is huge for our family. My husband plasters mayo on all of his sandwiches and if you are a mayo person you know you need your bread to stay together. If not get ready for the mess with all of your meat, cheese and whatever you put on it falling to your lap!
One thing I have learned is the more flour you add the thicker the bread. The bread is thick and it tends to dry out. Works great for grilled sandwich or French toast. But if you want a good sandwich bread that is soft and moist with a good texture don’t over do it on the flour. With this recipe a little stickiness is ok.
Last thing, please use real butter and full fat milk. Your tastebuds will thank you!
Enjoy
Soft Sourdough Discard Sandwich Bread
Equipment
- KitchenAid Mixer dough hook attachment
- Kitchen Scale
Ingredients
- 450 g milk warm
- 6 tbsp sugar can use less but the texture may change a little
- 2 tsp active yeast may use ripe starter instead
- 300 g sourdough discard starter or ripe works too
- 800 g all purpose flour
- 2 tsp salt use less if using salted butter
- 4 tbsp butter melted or soft cut into pieces
- 80 g raw honey optional
Instructions
- In the stand mixer bowl add yeast, sugar and warm milk. Mix and wait for a foamy top. This ensures your yeast is fresh.
- Add sourdough discard and butter to bowl and mix with bread hook on low. May also add honey if you want it sweeter.
- In separate bowl combine flour and salt.
- Add the flour mixture to mixer bowl and mix on low until dough forms.
- Increase speed to medium and let the mixer knead the dough for about 5 minutes
- The dough should pull away from the bowl turning into a ball and you should be able to poke the dough without it sticking to your finger. If sticky you may need to add a little flour and mix it again.
- Next transfer dough to a greased bowl and cover with plastic wrap and let it rise for about 2 hours. The dough should double in size.
- Remove proofed dough from bowl onto a clean countertop. Stretch it out several times into the shape of a rectangle, the width of your pan. Roll the dough tightly, pinching the seams together and place seam down in a lightly greased loaf pan.
- Cover with plastic and let rise again for about 1 hour or until the dough is about 1 inch above the rim of the pan.
- Preheat oven to 350℉.
- Bake for 35 minutes until the top is golden brown or the internal temperature reaches 190℉.
- Remove from oven and remove bread from pan. Brush top with butter and cool on wire rack.
