Sourdough Discard Sandwich Bread (Vegan) / #BreadBakers

Sourdough Discard Sandwich Bread has a soft crumb with a mild tang that comes from sourdough. It is made with sourdough discard. The best part is that it requires no detailed procedure. 



Rain conjures up memories of childhood. Memories of paper boats made out of old notebooks bobbling up and down in the brook that used to meander through the fields amongst ferns and wild foliage. Memories of splashing in the puddles born overnight on days of heavy downpour and getting soaked in the rain and the  apprehension in stepping inside the home dripping all over and facing the angry parents fill up the heart.


Rain creates magical clouds and intriguing patterns in the sky. Sunset is mesmerizing with myriad shades of gold that paint the horizon. Sometimes the clouds and Sun spark a wonder called rainbow that arches on the grey sky and feeds the soul. Rain is the season of fresh fronds, wildflowers, wild grass, green hues and all that brings calm and beauty to the Earth.


The rain has transformed our hills into a riot of colours. Pond lily, a tiny plant last year has spread well in the pond and is blooming profusely. 



Torch lilies line the pathways. The play of the Sun and shadow create beautiful scenery.
On the cold and rainy days, we prefer a light and simple dinner. One favourite dinner of the family is bread with soup. A sourdough sandwich bread has been baked for dinner.


 It is a sourdough bread using discard lying in the refrigerator. Remember to prepare poolish the previous night. The bread rises well and has a lovely flavour, a mild tang that comes from sourdough.


I have baked the bread using discard lying in the refrigerator. I feed the mother weekly. If your poolish made with discard shows very little activity in the morning, add a teaspoon and half of the instant dry yeast.


Sourdough Discard Sandwich Bread

Ingredients

The Poolish

  • 200g All-purpose flour
  • 200g filtered water
  • 200g sourdough starter (fed, unfed or discard)
  • 1 tsp (7g) sugar

Bread

All the poolish made previously
  • 265g bread flour
  • 1 ½ tablespoon oil
  • 1 tsp (8g) salt

Instructions

  • Make poolish the previous night.
  • Add 200g filtered water to a bowl.
  • Next, add 200g of sourdough starter
  • Add sugar and mix well.
  • Now add 200g of flour and mix well until smooth. Clean down the sides of the bowl.
  • Cover and leave at room temperature overnight (14 to 24 hours).

Bread

  1. In a large bowl, add the poolish, flour, oil, and salt.
  2. Mix and knead for 6-8 minutes. From the shaggy dough, it should come together as a smooth cohesive dough.
  3. Transfer the dough to an oiled bowl. Turn around once to coat with oil all over. Cover and keep in a warm place for one hour or until double.
  4. Grease one 8 ½ inch x 4 ½ inch loaf pan.
  5. Punch the dough and knead gently for another 2-3 minutes. Roll out the dough into a rectangle no wider than the loaf pan you are using.
  6. Roll the dough towards you tightly. Pinch seams to seal. Place the roll in the greased loaf tin. Cover and leave to rise for one hour or until double.
  7. During the last stages of rising, preheat the oven to 180 degrees C.
  8. Bake for 30 minutes or until the top turns a golden brown.
  9. Once the oven time is reached, take it out of the oven, remove it from the baking tin and place it back into the oven for another 5 minutes to crisp up the sides and bottom.
  10. Place it on the wire rack to cool. Slice when cold.
Recipe Adapted from Profoodhomemade








Welcome to Bread Bakers!
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread
with a common ingredient or theme.
You can see all our lovely bread by following our Pinterest board right here.
Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient.
This month, our them is Sandwich Bread and our host is Karen of Karen's Kitchen Stories.
Do check out the sandwich bread baked by our baker friends for the event-


  • Farmhouse White Sandwich Bread by Making Miracles

  • Just Bread Sandwich Loaf by A Messy Kitchen

  • Pain de Mie aka Pullman Loaf by Food Lust People Love

  • Seeded Sandwich Bread by Karen's Kitchen Stories

  • Sourdough Burger Buns by Cook with Renu

  • Sourdough Whole Wheat Sandwich Bread by Zesty South Indian Kitchen

  • Struan Bread by Passion Kneaded

  • Subway Sandwich Bread by Anybody Can Bake

  • NewerStories OlderStories Home

    14 comments:

    1. The bread is looking awesome with golden crust. I always love to read your posts Namita as it brings me close to Nature every time.

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    2. Interesting that it rises even with just discard sourdough. Gorgeous loaf!

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      Replies
      1. Karen, I too could'nt believe that the discard would give me such a lovely loaf!

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    3. What a beautiful loaf, love more recipes to use up sourdough discard!

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    4. What a beautiful loaf - and love that you have so many options to get it started!

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    5. That's gorgeous and beautiful loaf Namita!

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    6. I too tried a discard bread recipe with good results.. I used yeast in it and honey and butter

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      1. This comment has been removed by the author.

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      2. Hello Ananya, so happy that you tried this recipe.

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    7. Hello
      I love ur blog.
      I always look for healthy baking recipes and ur blog has amazing healthy recipes.
      Everything you have captured so beautifully along with the recipes.
      Would be thankful if you could share sourdough starter recipe as well..

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      Replies
      1. Thank you so much for your kind words Daisy. I shall start sourdough baking soon as it gets sunny and little warm post monsoons in the hills. Thanks for motivating me.

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