Ingredients:
- 150g sourdough discard (active)
- 250g lukewarm water
- 400g bread flour (or all-purpose flour)
- 10g salt
- 20g olive oil (or melted butter)
- 1 tbsp honey or sugar (optional for slight sweetness)
Instructions:
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Mix the Dough:
- In a large mixing bowl, combine the sourdough discard, lukewarm water, bread flour, salt, and olive oil (or butter). Mix together until a dough forms.
- If you want a slightly sweet loaf, add honey or sugar to the dough for flavor.
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Knead the Dough:
- Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook to knead the dough for about 5-7 minutes.
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First Rise:
- Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap.
- Let it rise at room temperature for about 4-6 hours or until it has doubled in size. The exact time may vary based on your starter’s activity and the room temperature.
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Shape the Dough:
- After the dough has risen, gently punch it down to release any air bubbles.
- Shape the dough into a tight loaf, then place it into a greased Pullman loaf pan (or any standard loaf pan).
- Cover the pan and let the dough rise for another 1-2 hours, or until it has risen just above the top of the pan.
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Bake the Bread:
- Preheat the oven to 375°F (190°C).
- Once the dough has risen, bake it for about 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- If using a Pullman pan, you can cover it with the lid for the first 20 minutes to keep the bread from expanding too much, then remove the lid for the last 10-15 minutes to brown the top.
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Cool the Bread:
- Once the bread is baked, remove it from the pan and let it cool on a wire rack.
- Allow the loaf to cool completely before slicing to ensure the best texture.
Notes:
- Sourdough discard: If your sourdough discard is a bit thick, you may need to adjust the water slightly to get the right dough consistency.
- Texture: For a softer loaf, you can increase the fat content by adding more butter or oil.
- Storage: This loaf will last for several days at room temperature, or you can slice and freeze it for longer storage.
Serving Suggestions:
- Perfect for making chicken salad sandwiches (as you’ve done), but also great for peanut butter and jelly, grilled cheese, or any of your favorite sandwich fillings.
- The texture is soft and fluffy with a slight tang from the sourdough discard, making it the perfect base for any sandwich!