Sourdough Discard Sandwich Bread (Quick and Easy)

View on a sourdough discard sandwich bread sliced on parchment paper.

5 from 4 votes

Sourdough Discard Sandwich Bread (Quick and Easy)

This quick sourdough discard sandwich bread is an amazing last-minute loaf you can make all on the same day. It makes for a soft and pillowy bread with a gentle crust and a delicious tang, the perfect white sandwich bread! You can use active starter OR sourdough discard to make it and it is an easy recipe everyone can make.

Prep Time1

Rising time2

Total Time3

Course: Breakfast

Cuisine: American

Keyword: quick bread, sandwich bread, sourdough bread

Servings: slices

Calories: 159kcal

Author: Jessica Laroche

Ingredients

180 g sourdough discard or active sourdough starter
260 g water (warm but not hot) about 100-110ºF
1.5 teaspoon dry active yeast Instant yeast works too, see notes
2 tablespoon maple syrup
450 g bread flour or all-purpose flour (unbleached)
10 g salt

Instructions

Combine the warm water, maple syrup and dry active yeast, then set aside to bloom for about 5 minutes.
Add the yeast mixture to the sourdough starter in a large bowl and stir to combine. Then add the flour and salt and stir until combined (it will look shaggy at this point). Rest for 10-20 min.
Then, perform 2 series of stretches and folds, with 30 min resting in between.
How to stretch and fold: grab the dough on the opposite side of the bowl, pull it up until it cannot stretch anymore, then fold it back down on the dough. Rotate the bowl about 90º and repeat with the dough on the opposite side. Keep going until the dough is too tight to stretch (I usually do about 4 stretches per session). See the quick video at the end of this recipe card.
Once you did 2 series of stretch and fold, then cover the bowl with plastic wrap and let it rest and rise for 1 hour (if your house is warm) or 2 to 2.5 hours (if your house is colder). The dough should double in size.
Once doubled, transfer the dough to a lightly floured counter and shape it into a log: start by stretching the dough into a large rectangular shape, then roll it tightly from bottom to top. Use your fingers to seal the bottom and edges, then transfer into a bread pan covered with parchment paper with the seam at the bottom. Let the bread rise covered for 1 hour (final proof).
When almost ready to bake, preheat the oven to 425º.
Score (I like to make one opening on top), loosely cover the bread with foil (not too tight to allow expansion), then bake for 20 min. Remove the foil and bake for another 10 minutes. The top should turn to a nice golden brown.
Once done baking, let it rest for a few minutes in the pan, then remove and let it completely cool down on a cooling rack before slicing. The crust will feel too hard once just done baking but will turn softer as it cools down. Be patient!

Video

Notes

Storage tips: make sure the bread has completely cooled down before slicing. Keep the loaf in an airtight container or large plastic bag at room temperature for 4-5 days. You can pre-slice it for easier grab-and-go. Can also be frozen for up to 3 months.
If using instant yeast: you can skip on blooming the yeast first. Simply combine the discard with warm water, yeast and maple syrup, then add flour and salt and keep going with the recipe.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition