Sourdough Discard Sandwich Bread

I’m always on the prowl for ways to use my sourdough starter discard.

I saw a recipe from http://shebakesourdough that had some wonderful looking sandwich bread. Thought I’d give it a go!


  • 200g Bread Flour
  • 50g Whole Wheat Flour
  • 200g Sourdough Starter Discard (2-3 days old)
  • 100g Milk
  • 20g Heavy Cream
  • 30g Sugar
  • 7g Salt
  • 45g Butter (Unsalted)

Use a Pullman Tin 20x10x10 (centimeters) or 8”x4”x4”


Mix all the ingredients (except the softened butter) together until the dough is elastic.

Add the butter and knead until the “window pane” stage. Note: This took me about 15 mins with my Kitchenaid spiral dough hook. I kept checking at 5-min increments.

Finally window paning!

Let dough rest covered for 30 minutes.

Divide dough into two equal parts. Preshape into balls and bench rest for another 15-20 minutes. My dough weighed 640g total so I had two 320g balls of dough.

After resting, shape the bread and place into the Pullman pan to rise. I chose to line my Pullman pan with parchment.

Into proving box

Shaping was simply stretching dough and rolling it up. The coiled ends are facing the long side of the pan.

Let rise about 85-90%. This took about 9 hours. I expected around 6+ hours since other sandwich bread I’ve done in my Pullman pans. I’ve also learned to be patient and decided to wait until they proved 85-90%.

After proving…

I brushed the top of the loaves with butter and placed in the oven to bake at 340°F for 25-30 minutes.

Well… THAT was the directions. Should have looked at how I’d done my other Pullman loaves. They were baked at 400°F for 25 minutes and an additional 30 minutes at 350°F.

Twenty-five minutes at 340°F just wasn’t long enough! Therefore, I boosted the temp in my oven to 375°F and added another 25 minutes to my bake.

Here how it came out…

Internal temperature was 207°F. That’s good! I was looking for over 200°F.

Nice and brown and felt good coming out of the Pullman pan. Next time I think I’ll egg wash instead of baste with butter. I’ll get a more shiny crust on top.

Tomorrow after it cools I’ll cut into it and see the crumb.


Here is a crumb cross-section of the loaf.

Crumb cross-section

Moist. Nice crust. Tasty. Excellent for toast in the morning! Definitely going to be used for a BLT this afternoon!

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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