🍞The only sourdough sandwich loaf recipe you need🍞
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- Опубликовано: 4 фев 2024
- Sourdough sandwich loaf recipe
500g bread flour
230g water
50g honey
10g salt
250g 100% hydration sourdough starter
80g butter
Sourdough sandwich bread
Enriched sourdough bread
Not sour sourdough sandwich bread
Homemade bread recipe
Sandwich loaf recipe
INSTRUCTIONS
(Day 1) Night before:
Prepare your 100% hydration sourdough starter. That will be 85 g water, 85 g bread flour, and 85 g starter. (This works best if you want no leftover starter)
Pro tip: Take butter out of the fridge to soften
(Day 2) Next Morning:
Once your starter has peaked, mix together 500 g bread flour, 230 g water, 50 g honey, 10 g salt, and 250 g starter. Next mix until ingredients are cohesive. Then start kneading in your softened butter in two additions, 40 g each addition. Continue to need for 30 minutes by hand, or for 20 minutes in a stand mixer. Then put the dough in a medium bowl, cover, and allow to rise in a warm spot until doubled. Once the dough is doubled, place in the fridge.
(Day 3) Next Morning:
Butter a loaf pan, roll out the dough, shape, and place the dough inside the loaf pan. Then let the dough rise until it is doubled. Preheat the oven to 375° F, coat it in an egg wash, and bake for about 45 minutes or until the dough reaches an internal temperature of 190° F. Let cool. And Enjoy!
INGREDIENTS:
100% Hydration Sourdough Starter
-85 g water
-85 g bread flour
-85 g starter
Loaf:
-500 g bread flour
-230 g water
-50 g honey
-10 g salt
-250 g of your prepared starter
-80 g butter
This is what I needed!!! Thank you. Enzo needs to hire you:-)
@@808quake Haha! Big thanks to her for the amazing recipe!! 🤍
Thank you!!
Looks great. As always it’s a great video
I can’t wait to try it. Thank you for sharing.
This recipes is soo good. Best one
Wonderful recipe! The loaf is soft and very tasty! This will be my “go to” sandwich bread!
Thank you for sharing!
This is my family's new favorite sourdough sandwich loaf recipe. Thank you for sharing! ♥️
Oh wow! Thanks a lot!
Amazing..No frills..No BS. Beautifully done. Thank you!
Good job
I've made this loaf twice now, and both times it has turned out beautifully. This is definitely the only loaf recipe I'll ever need.Thank you for sharing your recipes!
Me too , and this is the only recipe that the measurements work for me and I don't have to add alot of flour after again like other recipes before. I bake 2 loafers each time and freeze them, they even taste much better after being frozen. Just from baking 2 bread 🥪 now awaiting for them to cool off and freeze them and l remove a frozen bread 🥪 and let it defrose ready for tomorrow
Thanks!
Your voice is just soo soothing !!!
I tried this loaf and it was delicious. Thank you for sharing the recipe and detailed steps ❤
❤
Looks amazing! Can’t wait to try it!
Morning Karen 🌹🌹
Meet a new day, how are you feeling today, hope all is going well with you over there??
I baked off two loaves using this recipe for the first time and absolutely love how they came out! The dough doubled in about 6 hours, and then, due to my work schedule, it was in the fridge for about 18 hours (it more than doubled again during this time). After rolling it out and and placing in the loaf pans, they took another 8 hours to get to the point they were ready to bake, though I probably could've let them rise even longer. But, they came out amazing. Great crust, soft and fluffy interior with a great crumb. It's also deliciously sour.
ممنون بانوووووی خوووش قلب❤❤❤
Lots of videos have recipes you can print. It’s probably a lot of trouble, I wouldn’t know. But can’t wait to try ur recipe. That’s a very tall loaf 🍞 pan. I need one. Ha 😁❤❤❤👍🏼👍🏼😋thanks for sharing 😊
ما شاءالله
That looks great. TFS 😊
Thank you so much for sharing this recipe. What is the size of your loaf pan?.
Thank you
The best bread ever!
Firm but with airy texture🍞
The kneading was a bit tiring, but it was worth it!
I have a small restaurant and would love to make this for French toast. If I were to double or quadruple the recipe, would all of the ingredients be doubled or quadrupled exact. Thank you. Love your videos. Easy to follow and your voice is very relaxing.
Love all your videos & recipes! I’m so grateful that I found this recipe I just made your loaf of bread & love the way it fermented so fast my kitchen temperature was 76°. I made my dough by 7:30 AM bye 11 o’clock. The bread had rose to its peak 50% volume now it’s 1:30 in the afternoon and I am baking it as I’m writing this review and it looks beautiful in the oven. Can’t wait to slice it and taste it, thanks again! I also follow you on Instagram!
Belgrade Serbia like from grandma Duda's kitchen good luck and well done❤💞💋🎀💋👏
Thanks alot.
I keep coming back to this receipe coz it is the only one that works perfectly well for me, and the measurements are very correct and easy to follow and I bake 2 bread 🥪 each time, and keep them in the freezer
do you double the recipe? or does this make 2 loaves?
@lynnwillard3414
No it's makes 1 loave but I double up the recipe to make 2 loaves of bread
I will make this tomorrow 😍😍😍
Edit: it was really good 👍 i made more!
am making it today :)
Me too 😂
Hello
Could you make a video on how to make a really good sourdough starter please? Would be awesome! 🙏🏾 Beautiful work!
Joshua Weissman or Natasha's Kitchen YT channels have great videos for beginners!
I loved that you used metric units in the recipe. The switch to Fahrenheit for the temperatures threw me off, but that's what my oven uses 😅
Pls let us know the dimensions of the tin that you’ve used !
Is there a Full written recipe for your sandwich loaf? I would really like the written one to keep. Looks so good! Thanks!
(Day 1) Night before:
Prepare your 100% hydration sourdough starter. That will be 85 g water, 85 g bread flour, and 85 g starter. (This works best if you want no leftover starter)
Pro tip: Take butter out of the fridge to soften
(Day 2) Next Morning:
Once your starter has peaked, mix together 500 g bread flour, 230 g water, 50 g honey, 10 g salt, and 250 g starter. Next mix until ingredients are cohesive. Then start kneading in your softened butter in two additions, 40 g each addition. Continue to need for 30 minutes by hand, or for 20 minutes in a stand mixer. Then put the dough in a medium bowl, cover, and allow to rise in a warm spot until doubled. Once the dough is doubled, place in the fridge.
(Day 3) Next Morning:
Butter a loaf pan, roll out the dough, shape, and place the dough inside the loaf pan. Then let the dough rise until it is doubled. Preheat the oven to 375° F, coat it in an egg wash, and bake for about 45 minutes or until the dough reaches an internal temperature of 190° F. Let cool. And Enjoy!
INGREDIENTS:
100% Hydration Sourdough Starter
-85 g water
-85 g bread flour
-85 g starter
Loaf:
-500 g bread flour
-230 g water
-50 g honey
-10 g salt
-250 g of your prepared starter
-80 g butter
Thank you! How can I save this recipe?
What size bread tin do you use? I didn’t notice if you mentioned that
awesome! is that a pullman loaf tin?
Can you please show how you put it it in your oven during the whole baking process?
Печь хлеб - самое доброе, самое мирное занятие! Добра и благополучия!
Would you mind sharing where you got your bowl/ banneton cloth covers?
Looks really good! Do you have a link to your bread pan?
It looks like a Pullman pan. Amazon sells them. 😃
Ive used only 200g of starter and half the honey/maple syrup and it works just as well.
For ease, I also melt the butter in the microwave and let it cool slightly before adding (I mix the starter, fluids and salt first before adding the flour) and then knead gently in the stand mixer.
It's a fantastic recipe!
How long do you knead it for in the stand mixer?
@@aguiarfabio20 minutes
Is the bowl cover you use cotton fabric or does it have a plastic type back that is on the side that covers the dough?
is there a reason to roll it vs just shaping and putting in the pan ?
Is this bake with steam?
Can you do the same loaf with wholemeal flour?
Beograd Srbija lajk od baka Dudine kuhinje ♥️ srećno ♥️ bravo
Hi, did you feed your sourdough white flour? Otherwise it's a pretty big percent of whole grain and the bread doesn't look white. Also do you have a recipe for a whole grain sandwich bread? Thank you!
It looks delicious. Though i've got one question, does it taste a bit sweet because of the honey? Can it bei eaten with savory things like cheese too?
50g of honey definitely won’t make it very sweet, but it will cut the sour taste of the long proof.
But even if it was on the sweeter side, it’ll be nice with cheese, just think about burgers made with brioche bun :)
What are the dimensions of your loaf pan?
Can I use olive oil instead of butter? How much oil would be a recommended amount? Thanks
Truly, the only sourdough recipe that one can need @sourdough enzo.. This time i made a loaf and 3 burger buns out of it...the taste is delicious. But i have a query if anyone can answer...the buns have a soft crumb and top but they are a bit chewy..is that how they ought to be?
This is really good. Plz add closed captions and write out the instructions in the descriptions
It has CC.
(Day 1) Night before:
Prepare your 100% hydration sourdough starter. That will be 85 g water, 85 g bread flour, and 85 g starter. (This works best if you want no leftover starter)
Pro tip: Take butter out of the fridge to soften
(Day 2) Next Morning:
Once your starter has peaked, mix together 500 g bread flour, 230 g water, 50 g honey, 10 g salt, and 250 g starter. Next mix until ingredients are cohesive. Then start kneading in your softened butter in two additions, 40 g each addition. Continue to need for 30 minutes by hand, or for 20 minutes in a stand mixer. Then put the dough in a medium bowl, cover, and allow to rise in a warm spot until doubled. Once the dough is doubled, place in the fridge.
(Day 3) Next Morning:
Butter a loaf pan, roll out the dough, shape, and place the dough inside the loaf pan. Then let the dough rise until it is doubled. Preheat the oven to 375° F, coat it in an egg wash, and bake for about 45 minutes or until the dough reaches an internal temperature of 190° F. Let cool. And Enjoy!
INGREDIENTS:
100% Hydration Sourdough Starter
-85 g water
-85 g bread flour
-85 g starter
Loaf:
-500 g bread flour
-230 g water
-50 g honey
-10 g salt
-250 g of your prepared starter
-80 g butter
Hi Can I replace the butter with oil? my son is allergic to milk
Trying this out today! Made the dough yesterday, it doubled in size beautifully. But this morning it had flatten out instead of proofing even more like yours. What did I do wrong? Could be my fridge too cold? Maybe it was there too many hours? (13) and should i continue regularly?
Still proofing, looks good. I wonder if there is no need for baking with steam?
Is the addition of honey (or any sugar for that matter) necessary to make a loaf-type bread? Can I omit the honey/sugar, and if I do what would be the effect, other than not being as sweet?
I believe the honey is used to keep the bread soft
So eager to try this out...can you please suggest what can be a substitute for 100% sourdough hydration starter?
This is a sourdough loaf, I don't you'll be able to make it without sourdough. And if you don't have a starter, you would have to find a recipe that has yeast in it. 😀
I should try it .. although i think 250 of starter is a LOT but it worth the try 😍
The higher starter content decreases the sour of the loaf!
@@sourdough_enzo wow !! This is surprising !! I thought the opposite 😳😳 anyway I've tried it & i feel so proud of how perfect is it 🥹🥹❤️ i reduced butter to 70 gm ❤️👍🏻
Quick question: why do we do a bulk rise followed by refrigeration and then another rise before bake? Is it possible to shape after the first rise and bake ?
the overnight refrigeration is for fermentation which gives sourdough it's great flavor.
So you let it sit on counter to double in size THEN put it in the fridge overnight?? THEN roll and put in loaf pan for a THIRD time in loaf pan?
Silly question, can this be done with fresh or dry yeast instead of the sourdough yeast? Im still perfecting growing mother yeast and would like to try this recipe out
Not for this recipe.
Bonjour je suis française ,pouvez vous me dire le temps de cuisson et à combien de degrés s'il vous plaît ?
What size loaf pan are you using please?
Looks like a pullman without the lid.
Any chance you have a video or would be willing to do one explaining sourdough lingo? I'm just getting started with bread making and don't know what 100% hydration starter is. 😅
Lol... it means equal parts water and flour
@@krystalv93 Gratitude for that explanation. ^-^
@@Snow-Willow Of course no problem! Thats a really good idea for a video because it can be very confusing.
I've used sourdough starter for many years but I've never heard that term before... People complicate things too much..
@@Research-1st Honestly me neither. I only knew because I had to look it up before.
what if the dough is too sticky to form a ball? it sticks to everything ;)
A receita em português, por favor 😮
How much is a gram. I'm old school and only measure in american
My starter is at peak but hydration is at 75% would still work or should I add a bit more water to the recipe?
You would only be short about 15g of water. My guess is it wouldn't make a dramatic difference but adding the extra 15g of water will put you closer to the recipe.
@@designerpaper Thanks so much for answering! I’ll try it today 🤗
@@maritag6778 good luck!
After letting it rise after kneading for 20 minutes it rises and I realized I forgot the butter😢 I just added the butter and waiting for it to rise again, has this happened to anyone?
how do you make it 100% hydration
85g sourdough starter, 85 g bread flour, 85 g water.
I just finished keaning and now it’s resting in the bowl. I will ypdate you tomorrow on how it’s going
Update, it was nice but not as fluffy and airy 😢
I love your videos but you really have to do something about the noise in the background.
Can you please write the recipe. I’m so ADD that I can’t follow if it not written out. Thanks 🙏
Just write down what she says
It's in the description
(Day 1) Night before:
Prepare your 100% hydration sourdough starter. That will be 85 g water, 85 g bread flour, and 85 g starter. (This works best if you want no leftover starter)
Pro tip: Take butter out of the fridge to soften
(Day 2) Next Morning:
Once your starter has peaked, mix together 500 g bread flour, 230 g water, 50 g honey, 10 g salt, and 250 g starter. Next mix until ingredients are cohesive. Then start kneading in your softened butter in two additions, 40 g each addition. Continue to need for 30 minutes by hand, or for 20 minutes in a stand mixer. Then put the dough in a medium bowl, cover, and allow to rise in a warm spot until doubled. Once the dough is doubled, place in the fridge.
(Day 3) Next Morning:
Butter a loaf pan, roll out the dough, shape, and place the dough inside the loaf pan. Then let the dough rise until it is doubled. Preheat the oven to 375° F, coat it in an egg wash, and bake for about 45 minutes or until the dough reaches an internal temperature of 190° F. Let cool. And Enjoy!
INGREDIENTS:
100% Hydration Sourdough Starter
-85 g water
-85 g bread flour
-85 g starter
Loaf:
-500 g bread flour
-230 g water
-50 g honey
-10 g salt
-250 g of your prepared starter
-80 g butter
@@emmaniki Thank you!💗
Does it have to go in the fridge? Can it proff in a cool oven after the steam has left?
Have you ever thought about integrating a 30 min autolyse into your method? Typically does wonders for gluten development.
hello
I don’t why your starter looks pretty stiff for 100% hydration. Mostly with 100% the consistency is always like pancake batter! In fact the whole dough is pretty stiff which may be the key for the softness!
My light rye flour starter is the same consistency.
I had the same issue yesterday while beginning this bread So sticky and not coming together. I did add a little extra flour just to get it off the counter and back into a bowl. Finally after 9 hours it doubled. Then in fridge overnight. This morning it poured out of the bowl like a stringy mess. Formed as best I could and placed in metal loaf pan. It’s been in a warm place for 2 hours, no rise yet. Still tacky. I’ll leave it til this evening if it doesn’t double before then. What do you think happened?
@@user-eg5pp4ru9s I think something went wrong with your starter cause I made this loaf & it didn’t take that many hours my kitchen was 76 degrees & it didn’t take long I believe around 6 hours total & baked it an hour& a half later it came out beautifully fluffy & big! Usually when u use that much starter & a warm kitchen it won’t take long to ferment unless you’re kitchen is around 68 degrees it will take longer just make sure you’re starter is strong I make mine a stiff starter it works great for me!
@@user-eg5pp4ru9s i hav the same issue, even after adding a bunch of flour its still very sticky. its almost like there's something missing to the recipe.
Followed directions on video...think they are wrong...should shape dough BEFORE you do cold ferment. Should have followed my instincts
Her technique worked wonderful for me. I recommend not following her timing, though. It's important to observe your own dough and make sure it rises double in size before moving on to the next step. My bulk fermentación took almost 11 hours, then 9 hours overnight in the fridge, and then 6 more hours in the loaf pan to proof before baking. I had to be patient as my starter (that is one month old), my flour, and definitely, the temperature and humidity in my house are different from hers.
My bread turned out amazing.
@@lilibethencarnacion5211 thank you...think it was just so hard to roll out it didnt make sense to me. Appreciate your insight!
@@justsayin5796You're welcome 😊. I actually had to apply some strength to roll it out, too😅. But I believe she shaped it into the pan after cold ferment to have a tighter crumb as opposed to the classic sourd dough loaf. I don't know, just thinking 🤔. Not sure dough.
@lilibethencarnacion5211 will try again and see how it goes...i do love a challenge!
@@justsayin5796 You can do it!! 💪🏽
Ok help an old man out..... what is? 100% Hydrated Sour dough starter ? This is my first go around with sour dough.
Ok I'm feeding my starter on the second day. I took out 367 grams and left 113 grams in the jar. I had used whole wheat to start now switched to basic flour. I inserted 113 grams of flour and 113 grams of water mixed it all back up.
My question is ..... is it normal that I dispose 367 grams? Seems like alot of starter.
First day hardly did anything. Second day the starter tripled in my jar. Hope this is right.
@@emmaniki feeding the old. I used a cup yesterday then let it rest. Feed this morning....this stuff is growing like a weed. We keep out house at 64 year round. Wish I could show pics....the bread is almost gone.
The starter I think today is the 4th or 5th day..... I knew this was to soon to use it it just grew so much. I just tried it. Turned out great! I sent you a pic on Instagram.
Please translate to Arabic ❤
Need's to use English measure, we older cook's use cup's, not gram's.. lol
I don't cook in GRAMS
Then get started
Using metric is far more accurate
That’s a whole lot of fat for any bread! Not exactly heart smart!