Discard Sandwich Loaf
If your fridge discard has been waiting for a purpose, this is it. Soft, buttery, barely sweet from honey, with just enough tang to make it interesting. No refined sugars, no fuss. Just really good bread.
Starter Prep
No starter prep needed, this recipe uses discard
Ingredients
- 100g Sourdough discard
- 250g Warm water
- 20g Honey
- 7g Quick rise yeast
- 500g Bread flour
- 40g Room temp butter
- 10g Salt
Instructions
- Activate the yeast: In a bowl (or stand mixer bowl), combine 100 grams Sourdough discard, 250 grams Warm water, 20 grams Honey, and 7 grams Quick rise yeast. Stir together and let sit until bubbly and fragrant.
- Add the flour: Add 500 grams Bread flour and mix with the dough hook on low, or knead by hand, until just incorporated. The dough will look somewhat shaggy.
- Rest the dough: Cover the bowl and let the dough rest for 30 minutes (This allows the flour to hydrate and makes kneading much easier.)
- Add butter & salt: Add 40 grams Room temp butter and 10 grams Salt to the dough. Mix on medium (or knead by hand) until fully incorporated this can take several minutes. The dough will transform into a smooth, soft ball that's only slightly tacky.
- First rise: Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature until doubled in size. This typically takes around 2 hours.
- Prep the pan & shape: Grease your loaf pan with olive oil or cooking spray. On a lightly floured surface, use a rolling pin to roll the dough into a rectangle — the width should match your loaf pan. Tightly roll the dough into a log and place seam-side down in the pan. Note: for a smaller loaf pan, split the dough in half and make two loaves.
- Second rise: Cover loosely and let the dough rise again until doubled in size, about 2 hours. The dough should crown just above the rim of the pan.
- Bake: Bake at 350°F (175°C) for 45 minutes, until deep golden brown on top and the loaf sounds hollow when tapped.
- Cool before slicing: Transfer to a wire rack and let cool for at least 60 minutes before slicing. Cutting too early releases steam and makes the crumb gummy, patience is worth it!