Sour dough Discard Sandwich Bread
If you have any sour dough starter around that you have to discard, this is a perfect mixed white and wholemeal sandwich loaf .
- 100 grams sour dough discard
- 250 grams bakers flour
- 250 grams wholemeal flour
- 15 grams salt
- 20 grams sugar
- 60 grams butter
- 7 grams active yeast
- With a stand mixer and dough hook. Combine starter, water and flour into the bowl, till it forms a shaggy dough, ( about 30 seconds). Leave to rest for 30 minutes.
- Add the salt, sugar , butter and yeast to the bowl, knead dough for 10 minutes. You want it silky and elastic and slapping the sides of the bowl.
- With the instant yeast as the leavening agent , it will rise quickly. Leave to rise 1 hour. ( can take longer if house is cooler). You want it to double in size.
- Lightly butter a loaf tin with butter, so it is ready to go when the dough is shaped.
- Once dough has doubled, tip the dough onto a bench with the smooth side underneath and the sticky side on the top. Gently ease the dough out into a rectangle. It should be easy as the dough is very elastic. Make sure the short end is in front of you. Fold the sides into the middle, then roll the dough into a tight log, with the seam underneath. Tighten the top of the dough by putting your hands at the base and pulling the dough towards you without lifting it off the bench.
- Put the dough into the loaf tin. Leave to rise until it is just above the rim of the tin. Should take 1 hour, depending on the temperature of your kitchen. If after 1 hour it has not risen above the rim, allow it keep rising. Preheat oven to 180 C. Let warm for 10 minutes. Spray top with water and spray in the oven. Make sure there is plenty of room for it to grow in the oven as it will generally keep rising. Bake for 40 minutes, or until golden brown. Remove from tin and allow to cool on wire rack.