Craving a grilled cheese, I found I needed sandwich bread and of course I have discard to do something with, so... I made Sourdough Discard Sandwich Bread.
THE BACKSTORY
As was mentioned in the Buttery Cheddar Discard Biscuits post, I restarted my sourdough starter. I had a bit of a setback before and have been determined to maintain my own for yummy sourdough bread when I want.
The Sourdough Discard Sandwich Bread from Farmhouse on Boone uses 285 grams of discard - yes! I love seeing the discard jar level go down. If you are new to sourdough starter and discard, a few fantastic sources for learning about sourdough and how you can get started on your own.
- The Perfect Loaf - Maurizio Leo is serious about sourdough baking. There is a LOT of information, you might want to take it in small doses.
- King Arthur Baking - classes, videos, recipes, and you can even purchase a starter to quick off your own. There are videos from Martin Philip that are great for getting a sense of things, plus he offers some great tips.
- Alchemy Bread - I started with the book, Bread Baking for Beginners by Bonnie O'Hara, a cottage baker in California
THE BAKE
It is an easy mix and bake with a couple of hours of rise time. This recipe includes active dry yeast and the unfed starter which helps decrease the time needed for proving. I sat the butter out for 1/2 hour and made sure the water was around 100 degrees F. The first rise can take 1 to 2 hours, for the dough to double in size. With the warm temperatures here, it only took 45 minutes today - woo hoo! The second rise is 30 minutes in the loaf pan. I decided instead of lining with parchment paper, grease the pan with butter. Covering the pan with a towel and the set the timer. I confess that my loaf sandwich breads have not been that successful. They taste good but don't really mushroom over the top. That is until this time! This loaf rose and rose high!
Then 45 minutes later, a golden brown loaf emerged from the oven. The wonderful smell of fresh baked bread waffed throughout my place. Waiting for the bread to cool was sheer agony!
WILL I BAKE IT AGAIN
Oh yes! Crisp outside, soft inside and tasty all around. No changes or adjustments. Yummy bread coma.