This recipe will show you how to make the simplest of simple bread recipes using your sourdough discard: a soft but sturdy loaf, great for toast and sandwiches 🍞

Notes:

• For best results, please use a scale to measure. 
• Yeast: SAF instant yeast is my preference. If you are using active dry yeast, sprinkle it over the water and let it bloom for 15 minutes before proceeding. 
• Salt: The rule of thumb with bread is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I always use 15 grams of salt, and I do not find the bread to be too salty, but, as you know, I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I always use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like. 
• Sourdough Discard: You can use either freshly discarded discard (as in from a room-temperature feeding of your starter) or you can use discard you’ve had in the fridge (ideally not older than 2 weeks). Ideally, you are feeding your starter at 100% hydration, meaning equal parts by weight flour and water, which is the hydration of the starter I use in all of my sourdough bread recipes. You can use as much or as little sourdough discard here as you like but adjust the recipe accordingly: if, for example, you want to use 100 grams of discard, use 350 grams of water and 500 grams of flour. 
• The pan: I am using this 9×5-inch USA pan. You could use a 10×5-inch loaf pan here as well. An 8×4-inch pan might be too small here.