Sourdough Discard Sandwich Loaf

Versatility is the main characteristic of this sourdough discard sandwich loaf. It really is an every day bread that anyone can enjoy at anytime for anything, and one that comes together beautifully with minimal ingredients.

It’s endlessly customizable - a perfect base for inclusions like cinnamon & raisins, nuts, fresh or dry herbs, chocolate chips, cheese, or toppings like oats or seeds for textured crust.… you name it. I even made a fun blueberry swirl loaf with it.

This bread has a crispy golden brown crust and a gorgeous airy crumb. It’s a simple bread but ridiculously good, just toasted (or untoasted) with a slather of softened butter or seasonal jam. Or dress it up as french toast and serve with generous drizzles of good maple syrup and dashes of warm cinnamon for a cozy breakfast.

Get creative with this recipe! Because whatever inclusions you add or however you want to eat it, it’ll be incredibly delicious and satisfying.

Recipe

Makes one 8x4x4 pullman loaf ¹

Important recipe notes and helpful tips in the footnotes!

Dough

• 400 g bread flour

• 290 g warm water (88 - 90 F)

• 100 g sourdough discard (directly from fridge or room temp)

• 2 g instant yeast

• 8 g salt

Process

1. Dissolve instant yeast and sourdough discard in warm water, then mix bread flour and salt into the wet ingredients until it forms a shaggy but well mixed dough. ²

2. Cover the dough and rest for 30 minutes, then complete 3 sets of stretch and folds with 15 - 20 minute rest between each set.

3. After the last set of stretch and folds, proof the dough until it’s *almost* doubled in size (~90% rise in container).

4. Transfer the dough onto a lightly floured work surface and quickly shape it into a rectangle then fold/roll it into a tight log. ³

5. Place seam side down into a greased 8x4x4 pullman loaf pan without lid.

6. Cover and proof again until it’s doubled in size and domed near the rim of the loaf pan.

7. When the dome is ~1/2” away from the rim, place a metal pan with 1” of boiling water on the bottom rack of the oven and preheat the oven to 425F. ⁴

8. Lightly brush the dough with melted butter or olive oil (optional).

9. Once the oven is fully preheated, place the loaf pan on the center rack and bake for 25 minutes. ⁵

10. After 25 minutes of baking, carefully remove the water pan from the oven.

11. Lower the oven temperature to 400F and bake for another 25 - 28 minutes until it’s nicely browned on top (tent the bread with foil if it’s browning too quickly).

12. Take the loaf pan out of the oven. Turn the bread out onto a cooling rack immediately and cool completely.

13. Slice and enjoy!

You can watch the recipe reel on instagram !

1. Loaf pan size/variation - For a 8x4 or 9x5 regular loaf pan, let the dough rise above the rim of the loan pan by 1/2” - 1” before baking. The loaf might not look as lofty as a pullman loaf.

2. It’s helpful to move the dough into a container with measurements after mixing so you can measure the rise - avoids overproofing the dough.

3. Pop any air pockets while shaping! The dough will be sticky. Feel free to smooth and even it out after you place it in the loaf pan.

4. The trapped steam inside the oven will help with the ovenspring and create that crispy crust that we want.

5. Ensure the internal temperature of the oven is actually 425F before baking.

(I use a 100% hydration discard, about 1-3 weeks old in the fridge. Flavor & texture may differ depending on your discard “age” and flour mix. Recipe adapted from Taste of Artisan.)