Description
A delicious and easy Sourdough Discard Sandwich Loaf that combines the tangy flavor of sourdough with a tender crumb, perfect for sandwiches or toast.
Ingredients
Scale
- 100 g sourdough discard
- 250 g water
- 500 g bread flour (or all purpose flour)
- 10 g salt
- 20 g sugar
- 60 g salted butter (room temperature)
- 7 g instant yeast
Instructions
- Combine the sourdough discard, water, and flour in the bowl of your stand mixer and mix for about 30 seconds until it forms a shaggy dough. Leave to rest for 30 minutes.
- Add salt, sugar, butter, and yeast to the dough and knead for 3 to 6 minutes until elastic.
- Let the dough rise for about an hour or until it doubles in size.
- Lightly butter your loaf tin while the dough rises.
- Tip the dough out, shape it into a rectangle, then into a tight log and place it seam side down in the buttered loaf tin.
- Let it rise again until just above the rim of the tin (around an hour).
- Preheat your oven to 180°C (350°F) and bake the loaf for 40 to 45 minutes until golden brown.
- Remove from tin and cool on a wire rack.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 to 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg