This recipe has been updated to be a lot simpler. You don't need a machine and everything is mixed at the same time. Watch the new video here: ruclips.net/video/V6drmeMY35k/видео.html :)
I just made this, with some variations. I did a machine knead for about 10 minutes, (no stretch and fold) bulk ferment in the fridge at 4 deg C for 30 hours, 100% rise. Kneaded it down, final shape, in a bread pan, 6 hours to fully rise in the pan at room temp and baked at 220 deg C. PERFECT! The best tasting bread ever.
Oh man!!! I just made this bread today and holy moly it’s the holy grail of sandwich bread for sourdough lovers! I have been making sourdough for 6 or 7 years and this whole time I have been also making traditional white bread. I try new recipes for SD sandwich bread hear and there but never before has the texture been agreeable to replace white bread for everyday sandwiches. Well that has all changed today! Thank you so much for creating this recipe and sharing it with the world!! I’m gonna make your tiger bread next!
Yes I agree. This was a game changer for me. The sourdough breads Ive been making are pretty tough and thats ok for dipping into soups etc....but for a sammmmy this ROCKS! The crumb is soft and tender and the flavor is incredible. So so so good.
Hi Katherine, Tried to send him a message. I am making this bread today and following his instructions to the T. My only concern is the oven temperature of 425 degrees might be too high as I want my loaves to be just golden brown when completely baked. Did yours come out dark too? Hope to hear from you soon! Thank you.
I've just made two loaves of this bread and it is amazing. I proved overnight at 4oC for the final rise and they came out perfect. So tender and chewy with a wonderful crust. And the butter really gives a wonderful flavour to the bread. This one's going in my regular bakes!
Been working with this recipe with amazing results thanks so much. I make a lid for the loaf using another bread pan that I clip with stationery metal clips . I oil it, I take my small scissors and do small slashes in the loaf, mist the lid, on with the clips in oven at 475 for 12 minutes, 450 for 10 then take lid off back in at 400 for 10 to 12 til temp measures 200 degrees F. and the loaf is nicely browned. Amazing spring and since they are Wilton loaf pans with slightly sloped sides the top one actually shapes the loaf . I proof it overnight in the fridge for 12 to 14 hours take it out when I turn the oven on . This is a great channel you have and I have learnt so much and continue to.👍👍👍👍
Your channel is SOOOO underrated, man. Thanks for all the help. I've had a 100% success rate from the first try with all the recipes I watched from you. What else can I say... remember us all when you get big and famous because you will! haha
Ohmygosh. I made this bread today. I used the calculator on your website to adjust the scale to fit my 13” Pullman pan. It came out perfectly! I think it’s the best loaf of bread I’ve ever made. Sturdy enough to be able to slice it quite thinly, yet soft as a cloud. I can’t wait to try it toasted! Thank you, thank you!
Update: it toasts wonderfully! I’ve been using it to make panini sandwiches and it gives such a nice crispy crust. I’m working on another loaf right now.
This is literally amaaaaaaaazing! Never skip that recipe, you’ll get a fluffy yummy bread! However, as i run out of time, i let it to proof in rhe refrigerator for about 10 hours then i took it out and left it to warm then I shaped and let it proof for the final proofing. It’s really amazing, many many thanks Sune for this wonderful recipe. I’m planning to apply all your recipes :)👍🏻
I can’t believe I just found this recipe. It is everything I have been looking for. A sourdough sandwich bread using the stretch and fold technique and using one type of flour and using a pullman loaf pan. I cannot wait to try this recipe out!
There's something just really soothing about his voice. Edit: I just noticed that this channel only has 8k subs... I think that number needs to go up a few hundred thousand.
I have the most amazing sourdough experience and results from baking 4 sourdough yesterday...with today I baked 2 chocolate, 2 sandwich bread and 4 beetroot sourdough breads using you amazing skill and technique. All breads turned out amazingly and tasty with lots of bubbles (which are important). Thank you again Sune and you are the best blogs/video tutorials after many attempts of others which are rather disappointing final results. Your are the most Informative and right on the spot with much details! Thank you very much again.
🎉 Everybody celebrate! I have just baked a loaf of bread using this recipe and I can say it is the best loaf I have ever baked. So light and fluffy! I've had failure after failure this last year, but today, in this new year, I have achieved success! Thank you for this recipe. I hope I can do it again 🙏 🤞
Baked this in a 13 inch Pullman. Best sandwich bread ever. Sliced into thick and thin slices perfectly. Flavors of second and third day slices were even better. Won't temp fate further. Going to slice and freeze what is left. Going to bake another soon. Great toasted and spread with garlic butter!
Thanks Sune!!! This is the perfect sourdough sandwich loaf recipe! I tried it today and I cannot begin to describe how pleased I am with how my bread turned out! This is the only recipe anyone could ever need to make sandwich bread with a sourdough starter!!!! Thanks again!!
I made my two loaves today and Wow!!! So good, soft and tasty-my family loved it. Thank You! It took a day and a night, baked them in the morning but totally worth the time. 😋
I just found your channel, I really appreciate that you don't cut out all the natural pauses in your speech like most youtubers. Also your videos seem very straight to the point and low on BS. Also the delicious things you make of course. Thanks!
I just sliced mine. Instead of butter I used homemade ghee and also added a handful of a seed mix and hemp hearts, as well as light brown sugar and holy macaroni I am in love 🥰 definitely an absolute keeper of a recipe!!! I used my hands btw
I am not a white bread person. I attempt to make this for my kids and grand kids. Although I was unsuccessful to make it rise as high as a sandwich. The flavor is so good and so addictive. Good job. I will work on this again in the future. Definitely love this bread.
Fantastic! And absolutely amazing! Thank you, thank you, thank you. The only thing I would even remark on is that I don't spray the USA pullman pan with non-stick spray as overtime, non-stick sprays will eat away at the coating. I have baked in my pullman pan without spraying and the bread has no problem coming out of it with no issues.
Best sourdough sandwich bread ever. Made two loaves last week, subbed 20% whole white wheat and it's amazing, changed nothing else. It slices and keeps great and it took very little effort to make it.
Nice alternative to a lean sourdough and tho the baking temperature is curiously high. I often make enriched sourdough rolls for my guests here at my B&B and wish to add Pain Perdu as a menu item. This recipe would do well. Slices being consistent however has posed a bit of a challenge as the loaves are quite supple and don’t always cooperate when making use with a serrated bread knife. Many thanks for the post. Your channel is lovely
I made the bread yesterday and it came out fantastic. Until now sourdough bread for me was only for rustic loafs so this bread came out as a total surprise. I definitely added this bread to my permanent list.
Thank you Sune. This video pre dates when I subscribed so I am glad I found it. This type of loaf fits my lifestyle. I enjoy a sandwich made with a traditional sandwich loaf. Can't wait to make this bread.
Suppose I'm bad at science, because I'm testing two variables at once; doing an overnight final proof, but also, based on a Kenji biscuit recipe, I subbed out the butter and milk (plus a little water, for hydration's sake) for heavy cream! Apparently it's got all the fat content of butter, and Kenji seems to really know his stuff. The dough came together great, and I can't wait to bake it tomorrow. Thanks for all the inspiration, Sune!
You were spot on; this is delicious! Super fluffy crumb, great "buttery" flavour, and the overnight proof added some real tang. I'd be curious to see your thoughts on a sourdough made with heavy cream; way less effort than cubing up butter! :)
Hey Sune, I used your bread calculator to get the proportions right for my loaf tin, and it came out perfect! I just used some very basic lockdown ingredients that I had in my Indian pantry, and the crumb came out super light and airy, with a soft and buttery crust. I'm definitely going to make this again. Thanks so much for this recipe!
Hi Mr Foodgeek, I am from Malaysia, have been following you for about a month. And I just bake this today.... I bake one loaf as I use half of your recipe. The bread is so delightful and yummy just eating on it's own. With the time spend next time I will bake two loaves and give one to a friend. Thanks for all your guidence and sharing.
Just as I was about to finish my last slices of sourdough, Sune to the rescue! I found the recipe for sourdough sandwich bread on the Food Geek site on RUclips. Now my mother in law can stop complaining about my bread not fitting in her 73 year old toaster. Great looking bread! Great tasting bread! What more could you ask for while self isolating during the corona virus pandemic. Thank you! Michael in Arizona
OMG are you kidding me!!!!!!! this is the most amazing bread i have had the joy of eating! I used that Pulllman you suggested and it is perfect!!! your awesome and so easy to follow your directions. THANK YOU!!!!
Beautiful! Made this today as a change from the standard sourdough loaves I've been making, this bread is delicious, has a thin crust and is lovely and moist. I found the femerntation took longer than usual for some reason, but that's no problem. Thanks Sune, your well explained videos and your awesome calculator make you my Sourdough Guru now!
Halo Foodgeek, I try this recipe again, 3rd time. Used kialla organic plain flour, followed your recipe to the dot. Dough temp stayed around 24 Celsius. Beautiful loaf, gorgeous smell. Got to wait till tomorrow to cut the dough to see the crumb. Thank you and good night.
I've made this recipe twice now..the first time is was awesome. The second time, I tried using 50% whole wheat flour and 50% regular white flour and it was even better! Totally recommend. thank you Sune
Seriously, my favorite recipe! I don’t have a mixer yet (stuck somewhere), so I made mix butter into the dough. I did 3 sets of stretch and fold and an extra coil fold then I had to stick in oven due to time. After 5 hours in fridge, I let it sit on counter to thaw for an hour before shaping and 2nd proof in loaf pans for almost 4 hours. I used 400f for 35mins then 375f for about 18mins. Crust came out soft! Thanks for the recipe!! I’ll be baking more of these! Couldn’t bake these fast enough though!
Second loaf turned out perfectly - i messed up the first try by using part whole wheat flour and a sugar substitute. Only thing is it blew out on the top - it would have benefited from scoring. Love your videos!
Love this bread, made it with dairy free spread and it worked just as well. I forgot to feed my starter the night before so just added active (and hungry!) starter after the autolyse. Bulk proofing was quite long about 4.5 hours and final rise was about 3 hours. Will be making again, thanks for the recipe!
WOW, I just found your channel and am thrilled beyond belief. After searching RUclips for several hours it seems I have finally found exactly what I have been looking for. I am going to get started tomorrow as it is a bit late here but I am very excited to give your recipe a try. Thanks very much for sharing this and so many more recipes.
I found Sune late in the game but love his recipes and methods. I tried this recipe last night and followed the recipe to the T. My dough turned out more like a ciabatta consistency and seemed over hydrated. I tried to add more flour while but didn't help. I couldn't actually do any shaping in the final proofing but just poured the dough into the bread pans. The result wasn't pretty but has amazing texture and flavor.
Oooh!...Hokkaido Milk bread ingredients and Starter?! Genius! I make both breads ALL the time, never thought of combining them, thank you, I'll definitely be making this.
I made this today and it was fantastic! I screwed up on a few things but luckily the recipe and method is very forgiving. Ill be making this regularly as it is soooooo good! Thank you sooo much!!!! wow. Sooo good!
Hi.....I’m from Cyprus.....it’s been two years now that I’m making bread with sourdough....I just love it!! You’re recipe looks delicious....I will try ...my granddaughter loves the sandwich bread....one question.....can I do the recipe by hand?.....and will it be the same way? Thank you so much!!
Thank you for this recipe! I followed it exactly and I had great success. I’m not a big fan of how dark the egg wash made the top of the loaves, but I still love the bread. Your instructions were excellent!
Inspired by your brioche Experiment I simply melted the butter and added together with the starter. So I could easily do everything without a machine. It was perfect, so delicious!😋
At last, the bread I've been looking for. I love the sour dough flavor but hate the big holes. I thought I would have to combine a big batch of starter in a normal yeasted recipe. Thank you for showing us this beautiful bread.
Now that you've updated your master sourdough method, would you also advise mixing everything together at the beginning of this sandwich loaf? The levain and the butter, or just the levain with the initial flour and water, as you now do with sourdough batards and boules? Love your new master recipe by the way, it worked out well when I followed it today, thank you 🙏
OMG...my first sourdough sandwich bread turned out fabulous! Thank you Foodgeek for a new "bread for life!"❤ I wish I could share a pic, so satisfying Sune!
Thank you for the recipe. Just made this bread. It is little bit too sweet for me, but overall it’s good. Special thanks for bakers and different pan size calculator. Cheers 🍻
Generally, use a larger proportion of fermented flour (so larger levain), let the levain peak and leave it longer before using it, use a larger proportion of whole wheat or even rye in the levain 😊 I'll put it on my list 😁
Hi Suun I made the sandwich bread today.Everything was fine until the second rise.the dough didnot ferment well during 2nd proffing. I went ahead baked it. It is cooling. It doesn’t sound hollow . May be the second try will be better. Tku
Great recipe ! Made the bread the first time with 100% all purpose flour , or maida as it is called in India . Came out beautifully! Then tried it with 50% whole wheat flour . This also was very tasty though not as light .
Sune, I have looked at your videos and have learned from each one. You have mastered the art of producing an informative video with a pleasing and engaging delivery. I think it is obvious you are in "your zone". Thank you for taking the time to be THE Foodgeek. No more wondering. This week I made your Pain de Mie which had a wonderful buttery taste and soft crumb. I now would like to make another one with 40 percent whole wheat. What are your suggestions for getting close to the same results but with the whole wheat substitute?
I am very excited to try this recipe and just finished mixing the dough and can't wait what will be the end result. Thank you so much for sharing this recipe. I like you other recipes as well.
I just took it out of the oven, OMG it smells so delicious!!! I baked it in a long covered clay baker and the crust it’s gorgeous too! Thanks again for posting it Sune .
Thank you for making this video. A pullman and a regular open loaf pan affects ONLY the SHAPE of the loaf or the texture too, especially the crust (softer vs crustier??). Thanks
Sune, this bread turned out beautifully. The only question I have is why did my top crust separate from the loaf? Basically a large air pocket along the top …overproofed? Underproofed? More kneading in the mixer? Any suggestions would be appreciated. Thank you. Will definitely make this our main bread for sandwiches.
I am doing this recipe right now! (first time making sourdough) I had to look at another video of yours to figure out there was supposed to be 30 minutes between each set of stretch and folds. I'm looking forward to getting this baked!!!
Thank you so much for your wonderful videos Sune. I have been glued to the iPad and/or kitchen for two weeks now since our country’s lockdown and finding your website, lol. Even my bass guitar practice has taken a back seat 😲. Anyway, question for you! I have just finished making this recipe and the loaves rose a lot on resting before baking and even more in the oven. Unfortunately when cut into, they both have air pockets of about 4cm under the crust and then a wonderful fine delicious crumb which is a good 8cm. Can you tell me what causes the air pocket? This really is a science and I am very grateful to you for all your hard work and sharing. Happy baking and guitar playing to you! 😊
This recipe has been updated to be a lot simpler. You don't need a machine and everything is mixed at the same time. Watch the new video here: ruclips.net/video/V6drmeMY35k/видео.html :)
and no stretch & folds? wow
I just made this, with some variations. I did a machine knead for about 10 minutes, (no stretch and fold) bulk ferment in the fridge at 4 deg C for 30 hours, 100% rise. Kneaded it down, final shape, in a bread pan, 6 hours to fully rise in the pan at room temp and baked at 220 deg C. PERFECT! The best tasting bread ever.
Oh man!!! I just made this bread today and holy moly it’s the holy grail of sandwich bread for sourdough lovers! I have been making sourdough for 6 or 7 years and this whole time I have been also making traditional white bread. I try new recipes for SD sandwich bread hear and there but never before has the texture been agreeable to replace white bread for everyday sandwiches. Well that has all changed today! Thank you so much for creating this recipe and sharing it with the world!! I’m gonna make your tiger bread next!
Sourdough is the best!!!!! Are you still using the same sourdough starter from 7years ago!!
jedi shaw oh yes! I keep it in my fridge and I dried some of it and keep in the back of the cupboard!
Yes I agree. This was a game changer for me. The sourdough breads Ive been making are pretty tough and thats ok for dipping into soups etc....but for a sammmmy this ROCKS! The crumb is soft and tender and the flavor is incredible. So so so good.
Hi Katherine,
Tried to send him a message. I am making this bread today and following his instructions to the T. My only concern is the oven temperature of 425 degrees might be too high as I want my loaves to be just golden brown when completely baked. Did yours come out dark too? Hope to hear from you soon! Thank you.
the best bakery on RUclips
Thank you ❤️
I've just made two loaves of this bread and it is amazing. I proved overnight at 4oC for the final rise and they came out perfect. So tender and chewy with a wonderful crust. And the butter really gives a wonderful flavour to the bread. This one's going in my regular bakes!
Been working with this recipe with amazing results thanks so much. I make a lid for the loaf using another bread pan that I clip with stationery metal clips . I oil it, I take my small scissors and do small slashes in the loaf, mist the lid, on with the clips in oven at 475 for 12 minutes, 450 for 10 then take lid off back in at 400 for 10 to 12 til temp measures 200 degrees F. and the loaf is nicely browned. Amazing spring and since they are Wilton loaf pans with slightly sloped sides the top one actually shapes the loaf . I proof it overnight in the fridge for 12 to 14 hours take it out when I turn the oven on . This is a great channel you have and I have learnt so much and continue to.👍👍👍👍
Your channel is SOOOO underrated, man. Thanks for all the help. I've had a 100% success rate from the first try with all the recipes I watched from you. What else can I say... remember us all when you get big and famous because you will! haha
Ohmygosh. I made this bread today. I used the calculator on your website to adjust the scale to fit my 13” Pullman pan. It came out perfectly! I think it’s the best loaf of bread I’ve ever made. Sturdy enough to be able to slice it quite thinly, yet soft as a cloud. I can’t wait to try it toasted! Thank you, thank you!
Update: it toasts wonderfully! I’ve been using it to make panini sandwiches and it gives such a nice crispy crust. I’m working on another loaf right now.
This is literally amaaaaaaaazing! Never skip that recipe, you’ll get a fluffy yummy bread! However, as i run out of time, i let it to proof in rhe refrigerator for about 10 hours then i took it out and left it to warm then I shaped and let it proof for the final proofing. It’s really amazing, many many thanks Sune for this wonderful recipe. I’m planning to apply all your recipes :)👍🏻
That’s my plan for today because I’m running short on time too!
I can’t believe I just found this recipe. It is everything I have been looking for. A sourdough sandwich bread using the stretch and fold technique and using one type of flour and using a pullman loaf pan. I cannot wait to try this recipe out!
There's something just really soothing about his voice.
Edit: I just noticed that this channel only has 8k subs... I think that number needs to go up a few hundred thousand.
Thank you
@@Foodgeek may the algorithm be with you! ;)
@@ShadowVipers Thank you. If not I'll have do make my own algorithm with blackjack and hookers 😉
Of course ! He is a musician baking bread like all the time. Soothing is his middle name. Ha ha.
@@Foodgeek Hey Sune, you didn't cut into the loaf! I feel hollow haha
I have the most amazing sourdough experience and results from baking 4 sourdough yesterday...with today I baked 2 chocolate, 2 sandwich bread and 4 beetroot sourdough breads using you amazing skill and technique.
All breads turned out amazingly and tasty with lots of bubbles (which are important).
Thank you again Sune and you are the best blogs/video tutorials after many attempts of others which are rather disappointing final results.
Your are the most Informative and right on the spot with much details!
Thank you very much again.
🎉 Everybody celebrate! I have just baked a loaf of bread using this recipe and I can say it is the best loaf I have ever baked. So light and fluffy! I've had failure after failure this last year, but today, in this new year, I have achieved success! Thank you for this recipe. I hope I can do it again 🙏 🤞
I just made this using approximately 60% AP and 40% white whole wheat flour. Delicious results!!
Baked this in a 13 inch Pullman. Best sandwich bread ever. Sliced into thick and thin slices perfectly. Flavors of second and third day slices were even better. Won't temp fate further. Going to slice and freeze what is left. Going to bake another soon. Great toasted and spread with garlic butter!
Hello I have just baked this bread today it is amazing!!!!! My boys love it! Thank you!
Thank you so much for the scaled amount (1200 g) for one large Pullman loaf...perfect for the two of us. Very appreciated.
Happy New Year!!
Thank you and happy new year to you too
Thanks Sune!!! This is the perfect sourdough sandwich loaf recipe! I tried it today and I cannot begin to describe how pleased I am with how my bread turned out! This is the only recipe anyone could ever need to make sandwich bread with a sourdough starter!!!! Thanks again!!
I agree wholeheartedly. I made it today and Its fantastic!
I made my two loaves today and Wow!!! So good, soft and tasty-my family loved it. Thank You! It took a day and a night, baked them in the morning but totally worth the time. 😋
Just made 4 loaves and they turned out amazing. Thanks !
I just found your channel, I really appreciate that you don't cut out all the natural pauses in your speech like most youtubers. Also your videos seem very straight to the point and low on BS. Also the delicious things you make of course. Thanks!
I just sliced mine. Instead of butter I used homemade ghee and also added a handful of a seed mix and hemp hearts, as well as light brown sugar and holy macaroni I am in love 🥰 definitely an absolute keeper of a recipe!!! I used my hands btw
I am not a white bread person. I attempt to make this for my kids and grand kids. Although I was unsuccessful to make it rise as high as a sandwich. The flavor is so good and so addictive. Good job. I will work on this again in the future. Definitely love this bread.
Fantastic! And absolutely amazing! Thank you, thank you, thank you. The only thing I would even remark on is that I don't spray the USA pullman pan with non-stick spray as overtime, non-stick sprays will eat away at the coating. I have baked in my pullman pan without spraying and the bread has no problem coming out of it with no issues.
Best sourdough sandwich bread ever. Made two loaves last week, subbed 20% whole white wheat and it's amazing, changed nothing else. It slices and keeps great and it took very little effort to make it.
Nice alternative to a lean sourdough and tho the baking temperature is curiously high. I often make enriched sourdough rolls for my guests here at my B&B and wish to add Pain Perdu as a menu item. This recipe would do well. Slices being consistent however has posed a bit of a challenge as the loaves are quite supple and don’t always cooperate when making use with a serrated bread knife. Many thanks for the post. Your channel is lovely
Thank you ❤️ I have a newer much simpler version linked in the pinned comment 😊
I made the bread yesterday and it came out fantastic. Until now sourdough bread for me was only for rustic loafs so this bread came out as a total surprise. I definitely added this bread to my permanent list.
Wish I could give a double thumbs up on this! Great video
I am glad there is someone like this guy, sharing this amazing yet simple art to all. Baking has become a practice for me and this page is gold.
These musical selections are fantastic.
Thank you
I have done this recipe more than 20 times already, it never fails me. As always, thank you so so much!
Thank you Sune for this wonderful rcipe. I will try it this week.
Thank you
Thank you Sune. This video pre dates when I subscribed so I am glad I found it. This type of loaf fits my lifestyle. I enjoy a sandwich made with a traditional sandwich loaf. Can't wait to make this bread.
Suppose I'm bad at science, because I'm testing two variables at once; doing an overnight final proof, but also, based on a Kenji biscuit recipe, I subbed out the butter and milk (plus a little water, for hydration's sake) for heavy cream! Apparently it's got all the fat content of butter, and Kenji seems to really know his stuff. The dough came together great, and I can't wait to bake it tomorrow. Thanks for all the inspiration, Sune!
There's nothing wrong with trying out stuff. It sounds like it would be a delicious bread :D
You were spot on; this is delicious! Super fluffy crumb, great "buttery" flavour, and the overnight proof added some real tang. I'd be curious to see your thoughts on a sourdough made with heavy cream; way less effort than cubing up butter! :)
Hey Sune, I used your bread calculator to get the proportions right for my loaf tin, and it came out perfect! I just used some very basic lockdown ingredients that I had in my Indian pantry, and the crumb came out super light and airy, with a soft and buttery crust. I'm definitely going to make this again. Thanks so much for this recipe!
I just made this bread yesterday and it turned out DELICIOUS! This will be my go to sandwich loaf from now on.
Hi Mr Foodgeek, I am from Malaysia, have been following you for about a month. And I just bake this today.... I bake one loaf as I use half of your recipe. The bread is so delightful and yummy just eating on it's own. With the time spend next time I will bake two loaves and give one to a friend. Thanks for all your guidence and sharing.
Just as I was about to finish my last slices of sourdough, Sune to the rescue! I found the recipe for sourdough sandwich bread on the Food Geek site on RUclips. Now my mother in law can stop complaining about my bread not fitting in her 73 year old toaster. Great looking bread! Great tasting bread! What more could you ask for while self isolating during the corona virus pandemic.
Thank you!
Michael in Arizona
OMG are you kidding me!!!!!!! this is the most amazing bread i have had the joy of eating! I used that Pulllman you suggested and it is perfect!!! your awesome and so easy to follow your directions. THANK YOU!!!!
Beautiful!
Made this today as a change from the standard sourdough loaves I've been making, this bread is delicious, has a thin crust and is lovely and moist.
I found the femerntation took longer than usual for some reason, but that's no problem.
Thanks Sune, your well explained videos and your awesome calculator make you my Sourdough Guru now!
Halo Foodgeek, I try this recipe again, 3rd time. Used kialla organic plain flour, followed your recipe to the dot. Dough temp stayed around 24 Celsius. Beautiful loaf, gorgeous smell. Got to wait till tomorrow to cut the dough to see the crumb. Thank you and good night.
I've made this recipe twice now..the first time is was awesome. The second time, I tried using 50% whole wheat flour and 50% regular white flour and it was even better! Totally recommend. thank you Sune
Seriously, my favorite recipe! I don’t have a mixer yet (stuck somewhere), so I made mix butter into the dough. I did 3 sets of stretch and fold and an extra coil fold then I had to stick in oven due to time. After 5 hours in fridge, I let it sit on counter to thaw for an hour before shaping and 2nd proof in loaf pans for almost 4 hours. I used 400f for 35mins then 375f for about 18mins. Crust came out soft!
Thanks for the recipe!! I’ll be baking more of these! Couldn’t bake these fast enough though!
Made this bread yesterday and I'm for sure never going back to store bought bread anymore. It came out sooooo good!
Second loaf turned out perfectly - i messed up the first try by using part whole wheat flour and a sugar substitute. Only thing is it blew out on the top - it would have benefited from scoring. Love your videos!
Thanks Sune! Your Channel has become my favorite RUclips Channel. Keep up the great work!
Thank you so much
This is my regular bread recipe now, it’s already been few months, thank you :D
I just baked this bread n it has come out to be soft n fluffy. Thank u
My pleasure 😊
Smelling it in the oven right now! Cant wait to taste it!
This recipe came out perfect. I halfed the recipe because I had only one bread pan, and I am totally regretting it now. Much appreciated, thanks.
I made it today and it was perfect! It was so soft and moist. So much better than mass produced breads! Thank you for sharing this delicious recipe.
Love this bread, made it with dairy free spread and it worked just as well. I forgot to feed my starter the night before so just added active (and hungry!) starter after the autolyse. Bulk proofing was quite long about 4.5 hours and final rise was about 3 hours. Will be making again, thanks for the recipe!
WOW, I just found your channel and am thrilled beyond belief. After searching RUclips for several hours it seems I have finally found exactly what I have been looking for. I am going to get started tomorrow as it is a bit late here but I am very excited to give your recipe a try. Thanks very much for sharing this and so many more recipes.
I found Sune late in the game but love his recipes and methods. I tried this recipe last night and followed the recipe to the T. My dough turned out more like a ciabatta consistency and seemed over hydrated. I tried to add more flour while but didn't help. I couldn't actually do any shaping in the final proofing but just poured the dough into the bread pans. The result wasn't pretty but has amazing texture and flavor.
Oooh!...Hokkaido Milk bread ingredients and Starter?! Genius! I make both breads ALL the time, never thought of combining them, thank you, I'll definitely be making this.
I love how clear and concise the directions are, thank you.
Tasted amazing I ended up final proofing in fridge overnight as my day was interrupted . It raised beautifully and baked up super looked awesome.👌👌
I made this today and it was fantastic! I screwed up on a few things but luckily the recipe and method is very forgiving. Ill be making this regularly as it is soooooo good! Thank you sooo much!!!! wow. Sooo good!
you bake such lovely breads. I will one day master the sourdough arts. But the starters never cease to amaze me.
Hi.....I’m from Cyprus.....it’s been two years now that I’m making bread with sourdough....I just love it!! You’re recipe looks delicious....I will try ...my granddaughter loves the sandwich bread....one question.....can I do the recipe by hand?.....and will it be the same way? Thank you so much!!
You can do it by hand. It's a bit more work, but you can get the same results :)
The elegant way he speaks
Thank you for this recipe! I followed it exactly and I had great success. I’m not a big fan of how dark the egg wash made the top of the loaves, but I still love the bread. Your instructions were excellent!
If you bake it in a pullman tin you won't get the same kind of browning on the top :)
@@Foodgeek Thank you.
Inspired by your brioche Experiment I simply melted the butter and added together with the starter. So I could easily do everything without a machine. It was perfect, so delicious!😋
At last, the bread I've been looking for. I love the sour dough flavor but hate the big holes. I thought I would have to combine a big batch of starter in a normal yeasted recipe. Thank you for showing us this beautiful bread.
I will try your recipe :) and I will let the dough in the fridge for 12h (for some reason I digest long raised breads better)
Now that you've updated your master sourdough method, would you also advise mixing everything together at the beginning of this sandwich loaf?
The levain and the butter, or just the levain with the initial flour and water, as you now do with sourdough batards and boules?
Love your new master recipe by the way, it worked out well when I followed it today, thank you 🙏
OMG...my first sourdough sandwich bread turned out fabulous! Thank you Foodgeek for a new "bread for life!"❤ I wish I could share a pic, so satisfying Sune!
by far the best looking sandwich 🥪 bread Ive ever seen in my life. Jesus.
Hey, just to say i tried this recipe and it turned out really soft, bouncy, the way i liked it. I used only half of your recipe. Thanks again.
Thank you for the recipe. Just made this bread. It is little bit too sweet for me, but overall it’s good. Special thanks for bakers and different pan size calculator. Cheers 🍻
Fortunately it's easy to fix, I think it'd be great without sugar too :) You're very welcome
Easy dough to work with.
Great video thank you! I'm going to try with no stretch and folds on half the dough after watching your recent comparison video!
I’ve been loving this sourdough series. Do you have any tips to make the bread more sour? Maybe an idea for another experiment video
Generally, use a larger proportion of fermented flour (so larger levain), let the levain peak and leave it longer before using it, use a larger proportion of whole wheat or even rye in the levain 😊 I'll put it on my list 😁
Hi Suun I made the sandwich bread today.Everything was fine until the second rise.the dough didnot ferment well during 2nd proffing. I went ahead baked it. It is cooling. It doesn’t sound hollow . May be the second try will be better. Tku
I am so enjoying your sourdough videos including the wonderfully informative experiments. Music is great too. I have learned so much! Thank you.
Hello
This is without a doubt the best and easiest sourdough sandwich bread recipe!
Your sound editing is AMAZING
Looks great , thank you very much for everything.
Thank you
What a nice developed DOUGH! Thank you
Thanks and you're welcome
Great recipe ! Made the bread the first time with 100% all purpose flour , or maida as it is called in India . Came out beautifully! Then tried it with 50% whole wheat flour . This also was very tasty though not as light .
Sune, I have looked at your videos and have learned from each one. You have mastered the art of producing an informative video with a pleasing and engaging delivery. I think it is obvious you are in "your zone". Thank you for taking the time to be THE Foodgeek. No more wondering. This week I made your Pain de Mie which had a wonderful buttery taste and soft crumb. I now would like to make another one with 40 percent whole wheat. What are your suggestions for getting close to the same results but with the whole wheat substitute?
I am very excited to try this recipe and just finished mixing the dough and can't wait what will be the end result. Thank you so much for sharing this recipe. I like you other recipes as well.
I just took it out of the oven, OMG it smells so delicious!!! I baked it in a long covered clay baker and the crust it’s gorgeous too!
Thanks again for posting it Sune .
Wonderful
That Bigsby Tele in the background is beautiful!
Thank you. I might sneak in a bit of freshly milled Khorosan wheat, just a touch, to nutty/buttery up the flavor. 🍞🍞🍞Thank you again
I made this over the weekend, it was FANTASTIC. Thanks for the video and the recipe.
That's great to hear. Thank you
came out excellent, a bit longer cold ferment though. chewy, very very nice, best toast ever
I just made this. Very tasty, thanks for the very good explanation. Worked flawlessly.
Thank you for making this video. A pullman and a regular open loaf pan affects ONLY the SHAPE of the loaf or the texture too, especially the crust (softer vs crustier??). Thanks
Sune, this bread turned out beautifully. The only question I have is why did my top crust separate from the loaf? Basically a large air pocket along the top …overproofed? Underproofed? More kneading in the mixer? Any suggestions would be appreciated. Thank you. Will definitely make this our main bread for sandwiches.
Without seeing it, I'd say a slight bit under proofed :)
Omg!!! Starting this today! Looks fantastic
Thank you
OMG this bread came out amazing! I’m going to make several loaves to freeze because my kids are eating it so fast! Never going back to store bought!
Hello
Wonderful explanation!! Thank you !
Looking forward to trying this recipe this weekend.
I am doing this recipe right now! (first time making sourdough) I had to look at another video of yours to figure out there was supposed to be 30 minutes between each set of stretch and folds. I'm looking forward to getting this baked!!!
Thank you so much for your wonderful videos Sune. I have been glued to the iPad and/or kitchen for two weeks now since our country’s lockdown and finding your website, lol. Even my bass guitar practice has taken a back seat 😲. Anyway, question for you! I have just finished making this recipe and the loaves rose a lot on resting before baking and even more in the oven. Unfortunately when cut into, they both have air pockets of about 4cm under the crust and then a wonderful fine delicious crumb which is a good 8cm. Can you tell me what causes the air pocket? This really is a science and I am very grateful to you for all your hard work and sharing. Happy baking and guitar playing to you! 😊
Great bread !!! Thank you so much !!! ❤
You're welcome
Lovely! It is very wet but what a beautiful dough! I will give it a try next baking day. Thank you Sune, your hard work is appreciated.
Perfect for my Ruebens. 😊
Hell I already like this channel. Those guitars hanging in the back.