Sourdough Discard Sandwich Loaf

Step 1

• Mix the Dough

  Start by combining the sourdough starter, water, olive oil, and honey in a large bowl. Stir to incorporate, then add the flour and salt. Mix with a spoon or your hands until no dry flour remains. The dough will look a bit shaggy at first, but that’s okay — it will smooth out during kneading.

Step 2

• Knead and Rest

  Transfer the dough to a clean surface or keep it in the bowl to knead. Work it for 5–10 minutes until it becomes smooth, soft, and slightly tacky. If kneading by hand, use the heel of your palm to push the dough forward, fold it back, and repeat. Cover the dough with a damp towel or plastic wrap and let it rest for 1 hour at room temperature.

Step 3

• Shape the Dough

  Lightly flour your countertop, then gently turn out the dough. Pat it into a rectangle, roll it up tightly like a log, and pinch the seam closed. Place the dough seam-side down into a greased 9×5-inch loaf pan. Smooth the top and make a few shallow slashes if you like.

Step 4

• Final Proof

  Let the shaped dough rise at room temperature for 2–3 hours, or until it domes nicely over the edge of the pan by about 1 inch. The exact time can vary depending on your kitchen temperature — don’t rush this step. A properly proofed loaf will feel airy and spring back slightly when pressed.

Step 5

• Bake

  Preheat your oven to 400°F. Once the dough is ready, place the pan on the middle rack and bake for 35-45 minutes. The top should be a rich golden brown, and the loaf should sound hollow when tapped on the bottom. If your oven tends to run hot, you can cover the top loosely with foil halfway through to prevent over-browning.

Step 6

• Cool

  Allow the bread to cool in the pan for 10–15 minutes to finish setting. Then gently remove it and transfer to a wire rack to cool completely. Slicing too early can make the bread gummy — so give it at least 45 minutes before cutting.