Discard Sandwich Sourdough
Posted On 20 July 2020
Rather than using your starter as a yeast, adds yeast and uses “non active” starter mainly for flavor. If you want to use active starter, eliminate the yeast and probably increase the initial rising time to 8+ hours and 1-2 hours for the after formed rising time.
Sandwich Sourdough
A recipe for breadpan sourdough using discard, not "active" or fed starter.
Servings: 30 slices
Ingredients
- 340.5 grams warm (~110°F) milk ~110°F and 340 grams
- 2.5 tsp instant yeast ~8 grams
- 1 cup sourdough starter ~240 grams
- 0.25 cup canola oil or olive oil 50 grams
- 1 tsp salt 6 grams
- 1 tbsp granulated sugar 12 grams
- 0.5 tsp baking soda 4 grams
- 5 cups bread flour 600 grams
Instructions
- Put the warmed milk in the bowl of a stand mixer. Add the yeast and mix. (If using non-instant yeast, let sit for 5-10 minutes before adding additional ingredients.)
- Add the starter, oil, salt, sugar, soda, and flour.
- Mix on low until combined then on medium 5-8 minutes. Dough should be slightly sticky; if not, add water 1tsp at a time. If too sticky, add flour 1 tbsp. at a time. (If you don't have a stand mixer, combine in a large bowl or on a counter and knead for 5-8 minutes.)
- Transfer to an oiled bowl, cover, and let rest in a warm place for 30-40 minutes or until doubled.
- Divide in half. Knead and form into logs and put into 2 well-greased 8"-x-4" or 9.5"-x-5" baking pans. Cover with oiled plastic wrap and let rise ~20 minutes until ½" – 1" over top. (Will take longer in the larger pan. Duh.)
- Heat oven to 400°F or 375°F Convection
- Uncover the bread and brush with oil. Slash down the middle or 3 diagonal slashes if so desired.
- Bake for 25-30 minutes, rotating 180° half way through.
- Bread should be 190°F+ internally.
- Let cool in the pans for 10-15 minutes before removing to wire rack to cool completely.
- Store in air-tight container.
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