I needed this, while my husband loves my sourdough bread he swears by store bought sandwich bread because of how soft it is, can't wait to have him try this!
Beth here...I just made this yesterday from your website and this recipe is perfection! I've been searching for a good sourdough sandwich loaf recipe for a couple of years and yours is wonderful. Thank you so much! ❤️
Well thank you ! I tried making your recipe following by the letter, it was successful. But yesterday I made it again with a few alterations,, starting at 12-30 pm, weights much the same, but my starter was dead so I added some dried yeast approx, 10g, 100g starter, I'm too mean to waste it. 300g all purpose flour & 100, semi complete. All your waiting times were reduced because I put dough in a very warm conservatory. By 7pm I had a beautiful soft nutritious loaf best ever..........then later made smoked salmon sandwiches. Fantastic. I have downloaded this link & will continue to use the recipe. PS, I did this by hand, not a mixer & I put everything in the bowl from the start, mixed & then kneaded briefly....
Oh my gosh thank you for putting the printable recipe linked in your description and the "times" that you do it. I have been looking at so many videos that I'm going cross eyed and I want to try this one at all of them. Hopefully it goes well and thank you! haha! and "Room Tempur-chore!" haha!
Just wondering if a person can add some whole wheat or spelt flour for a percentage of the total? If so, Does it make a difference to the amount of liquid added?
You’re so right about that little Pyrex glass you use I’ve done that too works great. I love your recipes. Your great to listen to thank you. Thank you.😊😊😊
Sorry I didn't wait until your video was over. You answered my question on making 2 loaves at one time in your kitchen aide mixer. Wonderful video I've got to try this today....Thank you
Made this and your country sourdough recipe yesterday and they both came out very nice! The exception was my sandwich bread... I forgot to add the salt because I was over thinking the 60 grams of olive oil. I didn't think it was right that 4 tbls = 60gms so I deviated my attention and did some weighing which lead me to putting in 58grams of oil and totally forgetting the salt!! However 60 gms of olive oil works and salted butter on this bread is an excellent taste enhancer!! I will now follow you for more scrumptious recipes! Also in my cold environment I did have to let both of my loaves rise for several hours, baking them in the morning the next day. They both came out great, thanks again!
Your bread looks wonderful!!! Going to try it tomorrow!! Thank you!! Love anything Sourdough. I need all the help I can get for my Diabetes and help my glucose spikes. I love experimenting to thank you.
I tried your no knead loaf the other day and it was delicious! This one though came out really sticky after the first rise. I weighed the oil but the 60g felt like a lot more than 4tbs. I’ll try it again by just adding 4 tbs instead of weighing the oil. :)
I asked myself the same question. And I am using freshly milled hard white grains. I made it with my ankarsrum and the amount of water seems to be ok. I only put 1 TBp of oil instead of two. I was very tempted to add more water but I held myself back. Will follow up when I am done. Right now the dough is resting for an hour.
So funny, I'm making a sourdough sandwich loaf right now, and I make all of your recipes and just realized you don't have one. I can't wait to try yours! ❤
I just made this bread using yr recepi yesterday it turns out super soft n delicious...this is for keeps...however I just wonder if I can add nuts or seeds to this recepi or maybe use wholemeal flour
OMG!! well my 2 loaves of bread came out beautiful. They’re as pretty as yours. I wish I could post the pictures that I took. Such and easy recipe and the bread is so soft….❤
If i double the recipe, bake one and leave the 2nd dough in the pan for the second rise in the fridge, would it overproof if i left it for 2 days before baking? Or is it better if i put in the fridge during the 1st rise ?.
Trying to make sandwich bread for time and this one seems easy to follow and can’t wait to see final product! I did knead by hand for about 10 minutes but my dough still seems sticky is this ok?
Hiya Little spoon, I'm English and thought your elongated temperature word sounded like our Queen 😂 Thanks for your recipe I'll give it ago. Regards Michael
Is it possible to make the same recipe for 3 breads for 9x5 moulds? Don't know if i miss something, but what is you recipe to make your levain? Thank you from Canada
Hi! Thanks for sharing! I just made your dough but even though I followed the directions exactly (and weighed ingredients by grams…) and even after 10 minutes of kneading with a stand mixer my dough is still very sticky … any thoughts on why… if you don’t mind. I’m moving forward with the recipe as is (sticky) but am just curious. 🤞
I wonder if your starter is a different hydration? I think the one used is 1:1:1 Edit: just checked on website where recipe is (link in description) and the ratio used is 1:4:4, she gives all instructions on the website 😊
My timing is so ridiculously stupid😢 . I mixed this late morning. Instead of rising on the counter for 8-10 hours, can I just do the whole rise in the fridge for 24 hours? I didn't realize that I should have started this on the evening for next morning baking. I don't want to be shaping at 11:30pm.
Well I just doubled the recipe like you said I could and the dough is terribly sticky. I’m going to let it rest for an hour. Not sure how it will come out though. What should I do to fix this?
I have a question… don’t most one loaf sourdough recipes take 100 grams of starter? I was thinking that you only using 50 grams is a bit too little starter 😊
there is something wrong with your recipe I had to add double the flour to get the same consistency as the video, do i also add double the starter salt and honey ?
Somehow your recipe seems more complicated than it needs to be. Why so much kneading? I’ve made a no knead one that just rose overnight and it looked the same in the end.
@MyArt215 liquid(s)/flour(s): 60g grams of oil plus 275 grams of water / 500 grams of flour… that’s 335g/500g which is about 67% hydration. Edit: with the maple it’s 70% hydration.
@MyArt215 Divide the amount of water by the amount of flour 275 ÷ 500 = 55% but I guess in this case the oil is added also to increase the hydration %. I also factor in the starter i.e. 50g of flour + 50 g water would make the equation 325 ÷ 550 = 59% hydration
I needed this, while my husband loves my sourdough bread he swears by store bought sandwich bread because of how soft it is, can't wait to have him try this!
Love your trick to track the rising of the dough. 😊
Ty for sharing I definitely want to try because it seems easier to make esp since I’m new to sourdough cooking
Me too!
Beth here...I just made this yesterday from your website and this recipe is perfection! I've been searching for a good sourdough sandwich loaf recipe for a couple of years and yours is wonderful. Thank you so much! ❤️
Well thank you !
I tried making your recipe following by the letter, it was successful. But yesterday I made it again with a few alterations,, starting at 12-30 pm, weights much the same, but my starter was dead so I added some dried yeast approx, 10g,
100g starter, I'm too mean to waste it.
300g all purpose flour & 100, semi complete.
All your waiting times were reduced because I put dough in a very warm conservatory.
By 7pm I had a beautiful soft nutritious loaf best ever..........then later made smoked salmon sandwiches. Fantastic.
I have downloaded this link & will continue to use the recipe.
PS, I did this by hand, not a mixer & I put everything in the bowl from the start, mixed & then kneaded briefly....
This is exactly the type of recipe I’ve been looking for! 😃
❤❤ ❤ thank you 🙏 looks wonderful I’m gonna make this recipe first sure. 😊
So happy to see you back!!!!! I can't get enough of your recipes! Love them! Thank you!!!!!!
Yay! Thank you!
Oh my gosh thank you for putting the printable recipe linked in your description and the "times" that you do it. I have been looking at so many videos that I'm going cross eyed and I want to try this one at all of them. Hopefully it goes well and thank you!
haha! and "Room Tempur-chore!" haha!
Looks lovely! Thanks for your video. Very explanatory!
I recommend rubbing a little butter on top of the bread when it comes out of the oven for a tasty soft crust 😊
I’ve followed your channel for awhile… just want to say it’s good to see you posting again… I’ve learned a lot about sourdough from you! Thanks ❤
Thank you so much!
Just wondering if a person can add some whole wheat or spelt flour for a percentage of the total? If so, Does it make a difference to the amount of liquid added?
Thank you for the great recipe and lesson!! ❤
Made this bread yesterday and it’s delicious. This is a keeper recipe for sure!
You’re so right about that little Pyrex glass you use I’ve done that too works great. I love your recipes. Your great to listen to thank you. Thank you.😊😊😊
My heart is aching for you. I wish there was something I could do from afar. Prayers for you and your family.
Made this today and it’s my new go to sandwich bread. Delicious sourdough bread with a beautiful soft closed crumb.
Thank you for the recipe ❤, glad your back
Thank you!
Started yesterday and she’s in the pan for the last rise - great recipe, thanks 🇦🇺
I am excited to try this, thanks!
I made this yesterday. It turned out great. Thank you for the video and the recipe.
Sorry I didn't wait until your video was over. You answered my question on making 2 loaves at one time in your kitchen aide mixer. Wonderful video I've got to try this today....Thank you
I made this bread last night and it came out really well. Thank you for sharing this recipe💕
I made this today!! OMG, SO GOOD!!!! Thank you :)
Looks delicious! I can't wait to give it a try. Thanks!
Made this and your country sourdough recipe yesterday and they both came out very nice! The exception was my sandwich bread... I forgot to add the salt because I was over thinking the 60 grams of olive oil. I didn't think it was right that 4 tbls = 60gms so I deviated my attention and did some weighing which lead me to putting in 58grams of oil and totally forgetting the salt!! However 60 gms of olive oil works and salted butter on this bread is an excellent taste enhancer!! I will now follow you for more scrumptious recipes! Also in my cold environment I did have to let both of my loaves rise for several hours, baking them in the morning the next day. They both came out great, thanks again!
Your bread looks wonderful!!! Going to try it tomorrow!! Thank you!! Love anything Sourdough. I need all the help I can get for my Diabetes and help my glucose spikes. I love experimenting to thank you.
Just saw this come across my insta and thought yes! Exactly what I need!
Looks perfect! Thank you!
Looks delicious 😋🇬🇧
I tried your no knead loaf the other day and it was delicious! This one though came out really sticky after the first rise. I weighed the oil but the 60g felt like a lot more than 4tbs. I’ll try it again by just adding 4 tbs instead of weighing the oil. :)
Thanks for the parchment sling tip! I just baked my first sandwich loaf and that was my only problem 😂 I could not get it out of my loaf pan.
Amazing ❤
Thank you, can't wait to try this
I asked myself the same question. And I am using freshly milled hard white grains. I made it with my ankarsrum and the amount of water seems to be ok. I only put 1 TBp of oil instead of two.
I was very tempted to add more water but I held myself back.
Will follow up when I am done.
Right now the dough is resting for an hour.
This looks so good! Thank you for sharing!
Looks tasty! Can you use the rising trick with the small amount of dough to check if regular sourdough is ready to shape?
Yes you can!
So funny, I'm making a sourdough sandwich loaf right now, and I make all of your recipes and just realized you don't have one. I can't wait to try yours! ❤
Let us know how you like it!
Going to try this today.
I just made this bread using yr recepi yesterday it turns out super soft n delicious...this is for keeps...however I just wonder if I can add nuts or seeds to this recepi or maybe use wholemeal flour
Trying this recipe now. Loaves are in the oven. Can’t wait 😋
The Bread Code does the small glass rising to know when the dough has doubled. Genius
I baked try out good. need to improve thank you for sharing.
OMG!! well my 2 loaves of bread came out beautiful. They’re as pretty as yours. I wish I could post the pictures that I took. Such and easy recipe and the bread is so soft….❤
I really want to get into making sourdough bread but it seems so complicated but this recipe seems doable for me, just need to get a starter going
If i double the recipe, bake one and leave the 2nd dough in the pan for the second rise in the fridge, would it overproof if i left it for 2 days before baking? Or is it better if i put in the fridge during the 1st rise ?.
I made my first loaf and left in the fridge to over night. Have you ever done this. Do I stretch in the morning or put it right into the oven
Yummm I just mixed up your recipe! Now waiting for the first rise 😊
Trying to make sandwich bread for time and this one seems easy to follow and can’t wait to see final product! I did knead by hand for about 10 minutes but my dough still seems sticky is this ok?
I like your show.
Can I grind my own flour and use it for this bread. If so, what grain do you recommend to get it the softness. Thank you
I would use a hard or soft red wheat berry
I put my stand mixer on number 1 and knead for 10 minutes 😊
H 10:51 can you let the dough rise in the fridge until ready to be baked ?
Yes.
How do you make the starter.
love it😊
Hiya Little spoon,
I'm English and thought your elongated temperature word sounded like our Queen 😂
Thanks for your recipe I'll give it ago.
Regards Michael
That's too funny!
What adjustments would I make, if any, to make this in the larger (sandwich size) loaf pan?
Can I double/tripple.thise recipe?
What make of scales are you using please.
I'll have to knead mine by hand, can't afford a mixer
Me too. ❤
Same
I own a mixer and still like to knead by hand.
I like to use central milling hard white grain freshly milled. Is there anything I sound change in the recipe or the directions?
Looks so good! You keep getting more beautiful.
Is it possible to make the same recipe for 3 breads for 9x5 moulds?
Don't know if i miss something, but what is you recipe to make your levain?
Thank you from Canada
I believe it tells you in the website, just click link in the description, takes you right to it 😊
What is a starter and how to make it?
Can I use this dough for bread rolls
Im making this today ❤, the temp part 😂
What size Pullman pan did you use?
It’s 8.27 x 4.4. I’ve put a link in the description box
Can i omit the sugar or use liquid stevia drops?
How long do you Captain knead it by hand if you don't have a mixer...
Looks good, curious why not use BREAD FLOUR?
Hi! Thanks for sharing! I just made your dough but even though I followed the directions exactly (and weighed ingredients by grams…) and even after 10 minutes of kneading with a stand mixer my dough is still very sticky … any thoughts on why… if you don’t mind. I’m moving forward with the recipe as is (sticky) but am just curious. 🤞
I wonder if your starter is a different hydration? I think the one used is 1:1:1
Edit: just checked on website where recipe is (link in description) and the ratio used is 1:4:4, she gives all instructions on the website 😊
Would like to make this bread, if I did not have to use the scales…love sourdough bread, rolls and biscuits.
Can you use bread flour instead of AP?
Yes you can!
does it taste sour?
can I replace all purpose flour by bread flour? Thank you
Do you do anything differently if you use fresh milled flour?
You will need to adjust the water amount.
@@littlespoonfarm More or less?
Can you double the recipe in your kitchen aide mixer then cut the dough in half and put in your bread pans to rise?
You could call this your four outfit bread lol😊
My timing is so ridiculously stupid😢 . I mixed this late morning. Instead of rising on the counter for 8-10 hours, can I just do the whole rise in the fridge for 24 hours? I didn't realize that I should have started this on the evening for next morning baking. I don't want to be shaping at 11:30pm.
Well I just doubled the recipe like you said I could and the dough is terribly sticky. I’m going to let it rest for an hour. Not sure how it will come out though. What should I do to fix this?
Same, got it baking right now, but after I split it in 2 & set it for the 2nd rise, it took a LOT longer than the 3 hours or so.
My dough never gets that high in the Pullman man… any idea?
Wow,I like eating it,or do you need a global first bread slicer help you cook delicious food,if you need,may you reply me ?🥰🥰🥰
I find it very confusing when you measure in grams for liquids. ❤great recipe though. I’ve just bought a mixer so this will be my first dough mix.
There is no way 4 tablespoons is 60 g of oil that’s a lot of oil. I’m afraid I put way too much in.
Grams and mils weigh the same😊
What if you don't have a stand mixer??
Knead by hand for 10 minutes 😊
I have a question… don’t most one loaf sourdough recipes take 100 grams of starter? I was thinking that you only using 50 grams is a bit too little starter 😊
there is something wrong with your recipe I had to add double the flour to get the same consistency as the video, do i also add double the starter salt and honey ?
We don't all have stand mixers :(
I have a stand mixer and I hardly use it. It's great to use hands. You'll learn about dough better that way.
Have you ever made it in a 13" pullman pan?
🙏🏻🌹🙏🏻
Somehow your recipe seems more complicated than it needs to be. Why so much kneading? I’ve made a no knead one that just rose overnight and it looked the same in the end.
X❤
The sides and bottom are gummy looking. Like recipe , maybe the temp. Was too low.
Your recipe is less than 58% hydration...are you sure 275 gr of water is correct?
I'm positive! The oil adds to the hydration.
@MyArt215 liquid(s)/flour(s):
60g grams of oil plus 275 grams of water / 500 grams of flour… that’s 335g/500g which is about 67% hydration.
Edit: with the maple it’s 70% hydration.
@MyArt215 Divide the amount of water by the amount of flour 275 ÷ 500 = 55% but I guess in this case the oil is added also to increase the hydration %. I also factor in the starter i.e. 50g of flour + 50 g water would make the equation 325 ÷ 550 = 59% hydration
@@muddywaters1934thanks
Oh no, the tattoo is gross, I'm out 🤮
That’s a rude comment we aren’t here for the judgment of her tattoos! It’s a bread recipe that’s awesome 🤩
"If you can't say anything nice don't say anything at all."