Sourdough Discard Sandwich Bread
, Makes 1 loaf
A soft, tight-crumbed sandwich loaf made with sourdough discard and commercial yeast, mixed all at once in a stand mixer.
| prepGrease a bowl for the first rise | ||||||
| prepGrease an 8.5 x 4.5-inch loaf pan | ||||||
| prepPreheat oven to 375°F / 190°C | ||||||
| 550 g / scant 4 cups bread flour | Mix on low 10 min until smooth | Rise until doubled, 1-1½ hr | Punch down, roll into log, seal | Proof in pan until 1 in above rim | Bake 375°F / 190°C, 35-40 min | Rest in pan 5 min, cool on rack |
| 100 g sourdough discard, room temperature | ||||||
| 300 g warm water (110°F / 43°C) | ||||||
| 57 g unsalted butter, melted | ||||||
| 25 g honey | ||||||
| 9 g salt | ||||||
| 7 g instant yeast | ||||||
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