Ingredients
For the Dough
- 100 g Sourdough Discard (unfed sourdough starter)
- 250 g Water
- 500 g Bread Flour (or All Purpose Flour)
- 10 g Salt
- 20 g Sugar
- 60 g Butter (salted, room temperature)
- 7 g Instant Yeast
Instructions
- Combine Ingredients: In the bowl of a stand mixer or Thermomix, mix sourdough discard, water, and flour until a shaggy dough forms, about 30 seconds. Let it rest for 30 minutes to hydrate the flour.
- Knead the Dough: Add salt, sugar, butter, and instant yeast to the bowl. Knead for 3 to 6 minutes using a dough hook until the dough becomes elastic, silky, and slaps the sides of the bowl.
- First Rise: Allow the dough to rise for about 1 hour or until it doubles in size. Rising time may vary based on your home temperature.
- Prepare Loaf Pan: Lightly butter a sandwich loaf or pullman pan to prevent sticking, getting it ready for shaping the dough.
- Shape Dough: Turn the risen dough onto a countertop with the smooth side down. Gently stretch or ease it into a rectangle shape.
- Form Loaf Shape: With the shorter side facing you, fold the dough’s sides into the middle, then roll tightly into a log shaping a sandwich loaf. Place the seam underneath and tighten by pulling the dough gently towards you.
- Second Rise: Place the shaped dough into the buttered loaf pan and let it rise again until it is just above the rim, about 1 hour depending on temperature.
- Preheat Oven and Prepare for Baking: Preheat your oven to 180°C (350°F) for about 10 minutes. Spray the top of the loaf with water mist to help crust development.
- Bake the Bread: Bake the loaf at 180°C (350°F) for 40 to 45 minutes until golden brown and reliably baked through.
- Cool the Bread: Remove the loaf from the pan and let it cool completely on a wire rack before slicing to ensure proper texture.
Notes
- Using instant yeast ensures a much quicker rise compared to traditional sourdough fermentation.
- Butter the pan thoroughly to facilitate easy removal of the bread after baking.
- Water misting before baking helps to develop a nice crust on the loaf.
- Allow the bread to cool fully before slicing to avoid a gummy texture inside.
- Room temperature and humidity can affect rising times, so adjust accordingly.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
