Hybrid Sourdough Sandwich Bread
This soft, flavorful sandwich loaf combines the best of both worlds: the tang of sourdough discard and the reliability of commercial yeast. It’s ideal for bakers looking to use up discard without committing to a full sourdough timeline.
Equipment
- Digital kitchen scale
- Mixing bowls
- Dough scraper
- Loaf pan (9x5" / 23x13 cm)
- Stand mixer (optional)
- Pastry brush (optional, for butter or egg wash)
Ingredients
- Bread flour 400 g ~3⅓ cups
- Whole milk lukewarm 240 g 1 cup
- Sourdough discard 100 g ~½ cup
- Instant yeast 7 g 2¼ tsp
- Sugar 15 g 1 tbsp
- Salt 8 g 1½ tsp
- Unsalted butter soft 30 g 2 tbsp
Instructions
- Combine wet ingredients: In a large mixing bowl, stir together warm milk, sugar, discard, and yeast. If using active dry yeast, let it sit for 5–10 minutes until foamy. Skip this step if using instant yeast.
- Add dry ingredients: Add flour and salt. Mix until a shaggy dough forms.
- Knead: Knead by hand or with a mixer for 8–10 minutes until the dough is smooth. Add softened butter and knead until fully incorporated—dough should be elastic and slightly tacky, not sticky.
- Bulk rise: Cover the bowl and let the dough rise in a warm spot for 60–90 minutes, or until doubled in size.
- Shape & pan: Turn dough out onto a lightly floured surface. Shape into a log and place into a greased 9x5" (23x13 cm) loaf pan.
- Final proof: Let rise until the dough domes just over the edge of the pan, about 45–60 minutes depending on room temperature.
- Bake: Bake in a preheated oven at 190°C / 375°F for 30–35 minutes until golden brown and the loaf sounds hollow when tapped.
- Cool: Remove from pan and cool on a wire rack for at least 30 minutes before slicing.
Notes
- Discard can be from any starter type (white, whole wheat, rye).
- If your discard is very acidic or old, reduce to 75g or add ¼ tsp baking soda to balance pH.
- Milk can be substituted with water, but results in a less tender crumb.
- For added sweetness, increase sugar to 2 tbsp or add 1 tbsp honey.