Sourdough Discard Sandwich Loaf

If you’re anything like my family, having a soft spongey loaf of bread around, at all times, is a must.

This loaf is perfect for eggs and toast, mid day grazing, last minute lunch, something to soak up the extra sauce from your meal, and everything in between!

Some people say that adding yeast means you’re cheating on your sourdough. But I like to live my life with a “good, better, best” mindset…

Yes, it is best to have a long fermented loaf. But as a family of six, sometimes life happens, and my meal planning shifts. So, this is my go-to when I’m in dire need of a same day loaf, all while still getting the digestive benefits from the discard. This is my better option.

Ingredients:

• 300g warm water (110 ish degrees)

• 100g starter : discard or bubbly

• 60g butter or olive oil - I like to do a mix of both

• 7g yeast

• 20g salt

• 30g sugar

• 500g all purpose flour

Directions:

1. Put your warm water, yeast and sugar into a bowl. Cover it until foamy, around 5-10 minutes.

2. Once bloomed, add the rest of the ingredients into a mixing bowl with your paddle attachment until well incorporated. *If you do not have a stand mixer see the notes below.

3. Change your mixer to the dough hook, and mix on medium until a smooth ball forms and the dough is no longer sticking to the sides. It should be tacky, but not sticky! You may need to add a little bit more flour.

4. Shape into a ball and place the dough into the bowl of your choice. Cover with a damp town and let it rise until double in size. Usually 1-2 hours, depending on kitchen temperatures.

5. Once it has doubled, Remove from the bowl and place on a lightly floured surface. Gently stretch it into a rectangle, fold the sides in, meeting in the middle, and then roll it into a log. Place the log into a well buttered bread pan, cover with a damp towel and let it rise 30 minutes to an hour.

6. Once risen, bake the bread at 400 degrees for 35-40 minutes, or until is golden on top.

7. Once baked, rest the bread for 5-10 minutes. Then remove the bread from the pan and rest it on a cooling rack for an hour to allow the bread to finish working its magic. But if you just can’t contain yourself, get yourself some butter and enjoy your delicious bread!

Notes:

If you do not have a stand mixer, you can use a stir stick and bowl of choice! When it comes to the mixing with a dough hook part, just remove your shaggy dough from the bowl and knead it by hand on a lightly floured surface.