THE BEST Sourdough Sandwich Loaf: Soft & DELICIOUS
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- čas přidán 29. 11. 2022
- Our favourite sandwich loaf using sourdough starter! No that does not mean your loaf will taste sour. It just means you'll have delicious, healthy, fermented bread to enjoy! Be sure to check out my other videos to learn more, and if you have questions please comment below.
You can purchase our quick start Sourdough Starter from our Etsy site (@SourdoughhSam)
The recipe we are using in the video can be doubled, tripled or quadrupled.
Here is the recipe for one loaf;
- 300g warm water (not HOT water - it will kill your starter if you use HOT.. you want it between 95-100 degrees)
- 65g active starter (if you use our regular maintenance recipe for your starter this will work and give you just enough left over to use for your next feeding)
- 56g cane sugar, or honey
- 500g bread flour
- 20g oil (whatever oil you want, we always use avocado oil)
- 9g salt (yes you need the salt! not only does your body needdd it, it controls the fermentation process)
Instructions;
- Add water and active starter to bowl and mix together (you'll know the starter is good to go if it passes the float test; check out our other videos to see what it looks like)
- Add in bread flour, oil, salt and stir until a thick and shaggy dough forms
- cover and set aside for 30-60 minutes (I do this while we get ready for bed)
- Tuck in your dough and then let it sit overnight for 8-12 hours (until it has doubled in size at least)
- In the morning (or 8-12 hours later) pull out your dough on to a clean surface, stretching it out and folding it into a log, then roll it up into a loaf shape and place into a well buttered loaf pan
- dust the top and sides with flour and cover it until it rises to look like a loaf! (Depending on the temperature it will take anywhere from 2-8 hours.. I just cover it and bake it when it looks ready)
- once it looks ready bake it at 375 for 40 minutes
- give it about 10 minutes to cool, then dump it out onto a cooling rack
- if your not going to use it all within the next few days these loaves freeze really well. You can freeze it in a whole loaf or you can freeze it in slices (this is our favourite way)
**If there is but one thing you learn from sourdough and fermentation let it be this; temperature is KEY.. While it doesn't really matter what temperature your home is, the colder the dough the slower it ferments, the warmer the dough the faster it ferments! Hence why we put it in the fridge so when your dough needs to rise in the pan during the day if you have to go to work you could easily cover your loaf and then stick it back in the fridge to continue to rise until you get home and take it out to bake once you get home. - Zábava
Made my very first loaf of sourdough bread. The instructions were simple enough to follow. This truly is the best sourdough sandwich bread ever. I no longer need to search CZcams as I now have the perfect loaf. Thank you so much.
So happy to hear!! This was my goal, I found starting with sourdough so difficult and when I finally figured it out I needed to share with everyone how simple it can be with the right steps. Enjoy your homemade fermented bread !!
I have to say, I have been making bread for years and I love watching how other people make bread and your video has got to be one of THE most straight-forward bread videos I have ever seen!
Thank you!!
@@sourdoughsam You're welcome!
This is my FAVORITE bread recipe. It is easy and has been foolproof. I have made sourdough for 2 yrs now. Many recipes are over complicated and once you understand the basic principals, this recipe makes so much sense and takes to headaches out of baking qualify and reliable bread. THANK YOU.
You are most welcome!! I’m so happy to hear this. I found it so complicated and once I understood it I just thought it cannot be this complicated.. I want others to love doing it too!
There is something magical about this recipe! I have tried so many recipes from simple to complex but this recipe turns out beautiful, huge, soft loaves every time! I use 200 grams of whole wheat and 300 grams of bread flour and the taste is wonderful! Thank you for blessing me with such a fantastic, easy way to make sourdough!
Glad you like it!
Great no nonsense recipe - thank you. It's amazing how complicated some people make baking a sourdough sandwich loaf!
So excited to make this!
Thank you for making an easy to follow video for us newbies!!
This has to be the easiest baking/cooking video I've ever come across and also the easiest, least 'hands-on' loaf of bread I've ever baked. It turned out perfect! Thank you for sharing! ❤
yay!
Thanks for sharing this lovely bread ,made it came out perfect and my family loves it,definitely a keeper.
Made this last night. It was great! A little sweetness was a nice touch.
These are the pics and presentation i have been looking for . Thank you ever so much.
Most welcome
i just made this today and am eating a ham sandwich. the bread is delicious, fluffy and easy to make!!!!! thank you for the simple straightforward recipe.
thank you, glad you enjoyed it!
easy to follow, im making one right now and it’s first trial. Thanks for this amazing recipe
This recipe is PERFECT!!!! We have stopped buying bread because of your recipe! Thank you sooooo much!!!!
So glad to hear it!
I use this recipe weekly and my bread is the best! I have also replaced the oil with 40g of melted butter and sandwich bread is just as good!
Yummmmm we use it weekly as well! Love!
Made it! Sooo yummy!
love that you didnt fill the vid with chatting your loaf is beautiful and thank you for the flour treatment for baking
Glad you enjoyed it! Thank you :) God Bless!
Seriously I’m the one that always hits “Jump to the Recipe” … your video was perfect! We have so much noise it’s refreshing to let the simplistic approach shown be all that I need. ❤
yummmm! Great video!
Got my bread ready for rise and looking forward to bake tommorrow😊
Wow!! This is awesome!! No more yeast needed! It’s huge and fluffy. I’m excited to try this recipe! Thanks!
Hope you enjoy!
You surprised me! Will try this!
This looks so simple and easy, I just mixed this up. Going to bed now. Can't wait to see how it has risen in the morning. I'm fairly new to sourdough bread baking. I'll be really excited to see my loaf rise like yours. Will definitely share how it turns out. I'm in the Caribbean which is hot. Not sure how it will be affected.
I made this sourdough loaf yesterday and it is amazing. I’ve tried so many different recipes but truly yours is the best and the easiest. Thank you so much I will be making it many many times.❤😊
Glad it worked so well for you !
I am so new at this but I tried your recipe and indeed, it was the softest sourdough sandwich bread I've made so far!!! A great recipe!
So glad it worked well for you!
I will be making this tomorrow or tonight. I have active starter ready!
Excellent Loaf of BREAD...Thank you for sharing
Most welcome!
Makes sense. Thanks so much for a great recipe. I'm going to give it a try and report back.
Your welcome!
This is a great recipe today is the second time I’m baking this recipe. I put bread in the refrigerator after the the overnight BF and the1st rise . I bake the next morning with excellent results. Thank you
So glad !!
I made soft rolls with this recipe ( with a little less sugar). They turned out really well! Thank you.
Thats a great idea! ♥️
I just made this today and it is soooo good. I may have eaten a few slices already and can't wait to have some more tomorrow for my work lunch sandwhich! Mine doesn't look as good as yours as I suck at shaping but it's still great, love the flavor and so easy.
Im so glad you like it! I always have to have a warm slice also 😂
Thank you!
Great video! I make mine the same way. I still like watching videos of bread, especially sourdough. I wish I had this 3 years ago when I wanted to make more sandwich loaves than Artisan crusty loaves. It’s getting to be more popular now.
I agree! I enjoy the crusty loaves but these are so much more practical with a family I find, we make these so much more! Thanks for the comment!
Pretty nice recipe! Never fails.
Thats why its our fav!
This is kind of my go to sandwich bread, I have played around with the recipe a little. I had watched an episode of Grant Bakes when he made a sourdough whole wheat with sesame seeds, so I made your recipe with 300 g of bread flour and 200 g of whole wheat and added a bunch of black sesame seeds to the mix. I put white sesame seeds on top, it turned out great.
Thanks for sharing! Sounds delicious, we will give it a try sometime.
I tried your recipe, after failing at others, and my bread rose and turned out great!
So glad to hear!
hello i made this today and it came out SO BEAUTIFUL.. thank you for the recipe.. i didnt proof for very long because i live in a VERY VERY hot country. So it ballooned up real quick ! But it turned out amazing thank you
Really wish I could post a picture. This is the most gigantic bread I've ever made 😂❤
Perfect
Thankyou
If I put in fridge gor dlow fermentztion will it get the sour taste?
I made this recipe four days ago, it is still soft and delicious. I used honey instead of sugar, next loaf I will use half honey, half sugar. Great recipe and easy, thank you.
So glad you like it!
How do you store the bread?
@@peterenrique67 we wrap it in a tea towel for the first day or two. Then if not used up place into a ziplock bag. Or slice & freeze to keep fresh!
@@sourdoughsam Good, thanks!
@@peterenrique67 I just out it in a large plastic bag, since it's sourdough it lasts pretty long. After several days I use it for toast.
I'm a newbie sour dough bread maker. I've tried several recipes and tried this one this morning. The bread is beautiful and soft. I'm so excited! I have 3 starters, I've been nursing for 3 weeks now. They are very active. I have a question for those of you who are more experienced. Can I put my starters in the fridge now? Do I just take out what I need to make fresh bread. Do I still need to feed the starter everyday, or just when I get ready to use it? I appreciate any feedback. Thank you!
Check out my instagram @soursoughhsam for more tips on your starter!
I can't describe how good this bread is. I'm still a beginner and have tried other receipes but i keep coming back to this one. I also tried mixing this in a stand mixer but it came out dry (great for toast). Can it even be made in a mixer and if so how? Thanks for the recipe, in fact I got some dough fermenting now.
So glad you like it ! It can be made in a mixer, just put all ingredients into your mixer to mix then continue on as the recipe describes. You will still need to ‘tuck in the dough’. Dont over mix it will be too dense!
Looks so perfect and delicious! what size is the bread pan?
Just a regular size, you can use any size just shape the dough :)
Your notes at the end of your recipe mention the fridge for slowing the fermentation, do you do that score or after it’s formed in the pan?
This recipe being a sandwich loaf doesn’t call for scoring, so you could put it in the fridge after you put it into the bread pan (cover it with a plastic bag or something to protect it). It will slow the second rise so that you could bake it after work or something!
Sam, is the top soft when done baking or, can I rub butter across the beautiful loaf of 🍞 sourdough bread? Thank you for sharing! God bless you and your family my friend.
Its a soft crust but yes you could rub butter across it! Thank you for the blessings, God Bless you as well.
this looks fantastic! Wondering if you could use butter instead of oil and would it be the same amount of grams? thank you!
You sure could! Same amount.
Sooo I left my dough to rise for wayyyyy too long bc I forgot about it. I’m still going to bake it and see what happens. What are the chances of it turning out ok???
Thank you for this easily understandable recipe. Can I reduce sugar or honey?
You can if you really want too.
This bread looks great! Once my starter is ready i want to make this bread. Can i ask what size of loaf pan you use?
I believe this one was maybe a 9 X 5? Ive since gotten a new one I use and its 5 X 10.5
@@sourdoughsam Great, thank you!
QUESTION: AFTER mixing ingredients, AFTER letting it rest 60 min, AFTER THIS when uou say let it rest for 8+ hours... is that INSIDE fridge or outside on the counter????
just on the counter
For the first rise before you went to bed, did you leave it on the counter all night or did you put it in the refrigerator? And for those of us who don’t have the “go to work all day” situation, is the second rise left out of the refrigerator also?
It stays on the counter :)! Yes leave it out of the refrigerator, I usually leave mine until about lunch til and bake it when it has risen enough / when I get around to it.
Everything is super clear, I just have one question 3:50 I would like to know how do you bake, are you putting any water into the oven? cause my oven at that temperature is really aggressive 🥲 and before I f*k things up, would love to know all the details ✨
I do not add water, you don’t need added moisture for this loaf. If your oven runs hotter than you could drop the temp to 350 or cook it less time, give it a try! Might a try or two to get it right for your oven but once you do then you know what to do each time.
Sam when you let it sit over night, do you put in the fridg or leave it on the counter? Thank you, God bless.
Leave on the counter :) Gods Blessings to you too!!
@@sourdoughsam Thank you for your help! It's in the oven now, the rise is beautiful and high! Hope it stays that way!😉
@sourdough-Sam I want to use honey, is it 1 for 1, or do i need to reduce the honey?
Do the same amount for honey!
Wow I want to try this! Do you have recipe for USA measurements? Thank you
Measuring off a food scale is most accurate, sorry I don’t have it in cups if that’s what your looking for
lol, I better get a scale
What temperature is your room that the proof the dough in? thanks
Supper time so fairly warm, probably over 75
Hi! Your writing instructions in the description says "cover and cook" is this correct? Or do you bake uncovered?
No it should not be covered to bake!
i have baked this twice. both times it looks exactly the. same through each step up until morning when i get it in the loaf pan and then mine will not double in size and just gets to the top of the pan. the bread looks good, soft and tastes delicious but i dont get the rise. my starter is fed and doubled in size when i mix the dough. I live in the bahamas and its always 83+ degrees so i was wandering if maybe thats whats causing it. should i leave it in my. fridge over night instead of on the counter?
I wonder if its maybe too hot and it’s fermenting too much overnight so there isn’t enough for it to rise once you move it to the loaf pan. If it’s fermenting that warm I would try and only ferment it for 6- 8 ish hours and see if that helps. You could also switch it so you let it rise over the day not overnight and see if you can watch how much it rises and once it has doubled move over to the loaf pan! If its a larger size loaf pan as well it will be more spread out so it maybe just shape differently
@@sourdoughsam I didn’t think about the size of the loaf pan. But that could be a part of it too. I think I will try and mix the dough an early morning and monitor like you say and try bake the same day. My starter takes about 4-5 hours to rise and then it falls quickly so I feel the heat has alot to do with it. We don’t have a/c on in the kitchen area so it’s always very warm.
It still tastes good and makes great sandwiches so all is not lost. Very easy recipe to follow.
Do u leave the dough in the oven overnight? Conter? Fridge?
Depends on the temp of your home! In the winter if it’s cooler I leave it in the oven with the light on & door open. In the summer just in the counter! If you need to forget about it for a day then you can try the fridge but try to bring to room temp and reshape if you do to prevent it from getting too dense.
Can I use spelt flour instead of bread flour with the same results?
Never tried it but have a go and let us know!
Do you put in the fridge for the overnight fermentation?
No its stays on the counter
I’m just curious as to why you don’t score your loaf before baking. Doing this will cause the bread not to erupt on the sides and separate when you slice it. Either way your bread looks delicious! I may give this recipe a try. ❤
Scoring is not meant for all recipes! The ratios and length of fermentation of loaves like these do not need scoring. Ive never had issues with it erupting!
Suggestions/feedback;
> Sugar: Its unnecessary to add sugar for either sourdough leavened or yeast leavened bread. Flour of decent quality or better has naturally ocurring enzymes present, similar to those relied on by beer makers. Amalyse breaks down starches into sugars the plant uses during germination, and uour leavening microbes feed on those just fine during the autolysis that automatically gets undeway whenever flour mixes with water. It happens much more slowly in dough fabrication than in brewing (for which 146-160F is optimal), but even the snails pace of room temp is enough to power the leavrning microbes. Bottom line - you only need to add sugar if you want the flavor and enhanced browning it provides, or if you're using crap quality hotel flour that is so heavily processed that its enzymatically dead and doesnt brown well without it.
> Water temp. You water is not quite warm enough. Why ? You made a minor math error by not accounting for the temp of the flour (room temp) and assuming only the water temp is relevant. Yes, its best to wind up with a dough in the vicinity of 80 - 102F (during fabrication), but to achieve that I heat my water to 120-125F, which gets me to around 90F.
> Starter Qty: Standard best practice seems to be a starter that is 20% of the total weight of your flour. For a 1kg loaf I use 100-120gr of starter at peak activity (about 4-7 hrs old) for about 550gr flour and 367gr warm water (I like roughly 70% hydration). Also, to protect the starter from the thermal shock of the suggested 120F water ill temper it in by first whisking half my flour into the water to firm a batter (which drops it to the low 100's) ... then ill whisk in my starter, then mix all the remaining flour to hit 90F.
Anyway, during fabrication (mixing followed by iterative folding and resting) I keep my dough warm for a total of about 2 hrs. I use a lubed 2 liter cambro polypro tupperware that i place inside my digital food dehydrator, set for 95F ... 2 mixing passes, then 4 or 5 folding passes, with 15 min rests between ... then I fabricate my loaf and proceed with proofing).
Im rambling so ill stop there. Happy to share additional tips ... such as top scoring to prevent blowouts/splitting.
HUH!
If people had to worry about all the stuff you just posted, there would be way less people wanting to get into sourdough. Despite *not* doing any of the things you wrote an essay about, guess what? She still made delicious bread. And by the way, the added sugar isn’t for the yeast, it’s to improve the crumb and texture of the resulting bread.
The entire point of this video is an easy way to make bread. Why complicate something that this video intended to make easy?
@@grashi My goal was to share some practical information and some multidisciplinary tidbits of food science for fellow breadmaking aficianados who appreciate the experience of others, enjoy the process of learning and continual self improvement, and who like to help others in turn in their culinary journeys by passing along their own insights and experiences. Learning is a communal experience.
Apparently, little or none of that seems to resonate for you. Guess I wasted my time here. MUTED.
@@RovingPunsterYou are just being rude and annoying. It is what it is.
@@quemsereu2009 Rude: No. It was YOUR reply that was rude, whereas my OP made a clear effort to be helpful and informative to those who are genuinely interested in self improvement in the topic ... which doesnt seem to be you.
Annoying: Ok, here's a small nugget of wisdom from long first hand personal experience -> Knowledge and/or Skill are most commonly only annoying to those who are either too lazy/disinterested or incapable of, mastering the matter at hand themselves. Your use of the "it is what it is" expression neatly illustrates my point. MUTED.
Great. I imagine I need to warm it just as the water though?
I have done it not warmed, but it makes the dough a bit cold so it could take a bit longer to rise but its your call. Just make sure its not overly warm or it will kill your starter!
Did you use steam in your oven to bake your bread?
Nope! Not needed for the sandwich loaves 🍞
What is active starter if u don't mind 😊😊😊
You can make your own starter, there are CZcams videos on that. But if you know someone local that bakes sourdough bread, ask them for a starter, they'll be glad to share. I got mine from a friend from church.
Hi can I make it by using instant yeast
I refrigerate the dough 1st time then wen loaf it made I can refrigerate it for 2nd time to make it sourdough bread
Means total I ferment it by putting in fridge twice
Im sorry I don’t know how the instant yeast would effect the loaf!
Thnx for a quick reply
Can I use this recipe for cinnamon rolls? What do you think?
You could try! I’ve never tried!
When you tuck in the dough and let it sit overnight, are you letting it sit overnight in the fridge?
No on the counter!
Love your recipe looks so good! Is there a printable version of this?
no sorry! feel free to copy and paste tho :)
I’m a beginner, sorry for my ignorance, but can I use dry yeast out of a packet? Thanks
This recipe is meant for sourdough starter, not sure how regular yeast would work because it wouldn’t need to ferment & sit the same lengths.
@@sourdoughsam thank you for your reply, m a really , really, new beginner, I’ll try more research. x
How long do you have to wait to eat it? Normally I let my sourdough cool 2 hours so it doesn't get gummy when I cut it .
Just until it’s cool! I always have a fresh warm slice, I can’t wait lol
Please, what size tin did you use?
I believe this one is 9 X 5, Ive gotten a new one since and its 10 or 11 X 5
Why do you dust with flour. Does this prevent the dough from drying out and secondly, if I add whole wheat flour do I adjust the water?
It just gives it a nice touch and top, also helps the towel not stick to the loaf when rising. Ive not tried it with whole wheat, but you may need to adjust the water slightly!
At what time do I start my starter? Please help
If you want it to be active to make this loaf, you will want to do a fresh feeding 12-24 hours prior to this. Be sure to check out my other videos to learn more about your starter!@@naomijakins9717
I was wondering what's the brand of your loaf pan ?
This is an old pan I don’t have it anymore, it’s a standard size but I’ve used a few different sizes and it all turns out
can I use regular flour?
You can try, flour should have at least 13% protein .. an all purpose is usually 13% so it should be ok.
Does this make a 2lb loaf? Seems like a lot of flour in one loaf. Joey curious what size loaf pan to use.
Probably more than 1lbs, I use a few different sizes but it’s a larger loaf
First Sourdough bake…. Can you over proof this dough? It’s super sticky now, I tried to fold it but no luck. I threw it into the loaf pan as is, now going to see if it will second rise. If not what can I bake with it? 😅
Yes any sourdough recipe can be over proofed! Once the starter that has been put into a recipe has eaten all the food (flour) thats in it, it will not rise anymore. Check out our understand your starter video for more info on how your starter works.
If you let it sit overnight and have it in your bread pan just let it rise over the day to see what happens. You can always learn something for next time! You may be surprised. Bake it when it has risen looking like a loaf
Do you have to put sugar in the bread dough?
Never tried it without!
Do you refrigerate it overnight or leave it on the counter?
leave on the counter!
@@sourdoughsamthank you! It looks delicious!
I started this at 1 pm. Should I throw in fridge tonight at around 10 pm?
That depends on the fermentation temp and if it has doubled
@@sourdoughsamit’s doubled so should I put in fridge?
Can I use buttermilk instead of water?
Sure can!
What size is your loaf tin please?
Its an older one I can’t remember but I use all sizes! If they are really small maybe cut it in half
can you omit the sugar
You can always try
My sourdough starter is very active and never passes the “float” test!
SIXTY grams of cane sugar, girl! nope. can't yike.