Dear Bettie, I think you are a most wonderful teacher. I am 81 years old, never made bread in my life. But in this past year of COVID, with all the time in my hand, I not only learned to make bread but my proudest achievement was to learn to make sourdough starter by watching your starter video and following the instructions closely, and now I can make batch after batch of starter without fail. Your instructions are so clear and precise and so easy to follow! I cant wait to follow your new recipe. Thank you for all your lovely videos and may God bless you.
I totally agree!!! I too have followed Bettie’s sourdough starter recipe and it’s the best. Using filtered water and unbleached AP flour makes all the difference alongside Bettie’s instructions. Thanks a ton Bettie ❤️
Great post ! Im a retired engineer, and a hobby ive been self studying cuisines from all over the world. Like you, covid isolation spurred me to return to sourdough to master aspects that had previously eluded me. Some excellent sourdough channels worth exploring are The Bread Code, Proof Bread, and Breadtopia. If you have any national/regional cuisines that interest you, I have some best of the best ones for Chinese cuisine, indian cuisine, etc. Cheers.
So did you leve it in the bowl to bulk rise for 3 hours then in the pans for 2 and a half im confused . And if j put it jn the fridge do I use a a8r tight container, pans,or just cover with a cloth?
Hi Bettie, my name is Rose, I'm Brazilian and I live in the countryside of the state of São Paulo, almost a year ago, I saw this recipe on RUclips and made it, it was very tasty, and today, it's the bread I sell the most in my homemade bakery. I want to thank you for sharing your knowledge. Big hug!
THE BEST RECIPE EVER!!!! I made sandwich bread before but somehow it never looked big like today. Great step by step instructions. If you follow this recipe you will succeed. Thank you so much for this recipe ❤
I want to thank you for this recipe. it is the only one I make for my weekly sandwich bread now. Very easy to follow instruction and very simple ingredients. My loafs are always (IMO) perfect Beautifully brown, tall even domes and very tasty .I have made 1adjustment; the water. Increased the amount to 335g for the single loaf I need. I'll attribute that to my climate (NC).
I started baking sourdough bread boules earlier this year. It was good, but we were wanting something that would be easier to make a sandwich. I tried your soft sourdough loaf pan recipe yesterday, and the results were fantastic! Easier, and less time to make in my opinion than the boule bread. The bread was so soft and easy to cut, and no large holes. We're fans! Thank you so much!!
Bettie, you are a genius. I have tried your no-knead sourdough recipe and now this one, and every loaf has been amazing. I get so much joy when I cut into my loaves and they actually look like yours!!! Thank you! ❤️
Made this Monday and put it in the fridge for almost 48 hours. Baked it yesterday and WOW 🤩!!! It’s perfectly sour and has perfect crumb for sandwiches. This morning we had avocado toast!!! Thank you for such detailed instructions. My bread baking success is due to your most excellent instruction. Cheers to never having to buy not so sourdough again!! 🧡🍞🧡👩🍳
OMG .. thank you so much! I've finally been able to make a sourdough sandwich bread that my husband likes! Success! Made 1 loaf because I'm sick of wasting flour only to find out that he doesn't like it...wish I would have made the full recipe. Your instructions were perfect and easy to understand and follow along.🥰
I just baked this loaf and actually waited until it cooled completely. It turned out just as you showed your great loaves. It is remarkably soft and wonderfully sour! Thanks so much for a great new baking treat !
Wow Bettie you are the BEST detailed teacher out there and I so appreciate your efforts ~! Kit (Added) I just want to tell you that I pre-weighed your exact gram measurements and the dough came out the most perfect ever. It was not to dry nor to wet .... I overnight refrigerated all my dough so this morning I just took the dough out of the refrigerator it looks fantastic .... I will wait the 6 hours now , cut my dough into two and shape for baking place in pans for 2.5 hours or so....... Well you know your own method LOL thanks again, Kit PS I subscribed your channel because I know how much that helps a RUclips creator and the likes help too ~!
Thank you Bettie… I made a sourdough starter last February and have made several loaves but found your recipe for sandwich loaves and tried it adding Italian herbs and sunflower and pumpkin seeds. It turned out beautiful and yummy. Thank you‼️‼️
I saw a post on an SD site on FB of someone who made one of your loaves. I was impressed. Someone else asked her where she got the recipe. Thats how I found you. My SD loaves have been looking pretty pathetic. I looked you up and wrote down your recipe for this fabulous bread. Friday morning I pulled my starter out of the fridge (its 7 years old now), fed it yesterday and this morning. Waited about 6 hours to use. I just made the mixture up and its sitting for 30 mins. Will make one loaf and another on Thursday, my off day. Thank you!!!!
I have recently found your channel while researching sourdough bread and I just want to say what a pleasure it is to learn from your excellent tutorials. Love your direct style and solid information. I'm looking forward to trying this softer loaf. Thank you so much!
A lovely light but moist loaf with the right hints of sour. A nice crispy crust on top without any hardness at all. It’s the first loaf in quite a while I've managed without a mixer with my disabilities.
So I am rather new these last 6 months. I don’t eat much bread but I love the process. Therefore my daughters and their family get my baking. My son in law said this loaf was the best he ever had. And he has been my tester. Right now, two more are resting and almost ready to form and bake. I make two loaves at a time. Thank you for such a great recipe!
Hi from the UK, I named my starter after you because you explained your vids so well. I work at room temp all the time, works for me despite our lousy weather :)
Printed your easy to use recipe and am going to try it out for the family. I’ve often thought about how our pioneers would laugh at our overly complicated sourdough recipes. I’ve even made a decent loaf using discard only. Just adding a little salt and enough flour to make a soft dough. Subscribed.
Bettie, I’m new to making sourdough and have been looking for a good sourdough loaf recipe. I’ve tried 2-3 and almost gave up until trying yours! It’s excellent! Great job, thank you for the step by step instructions.
Hi Bettie, thank you for all your amazing videos. Really appreciate you. I have a question. I like the saltiness of the regular artisan sourdough bread. Although the crust is crunchy, it is often too hard as well. I noticed the proportion of this recipe is about the same as the artisan recipe except for the addition of sugar and oil. So can I add the oil but omit the sugar to get the result of a loaf that is a cross between the artisan sourdough and a less hard loaf? In other words, can I use this recipe from this video and just omit the sugar? I don't know the importance of the sugar. I prefer a saltier taste rather than a slightly sweet bread. Thank you for your help in advance.
Hi Bettie! Your bread looks delicious, I'll try to make it this weekend. 😊 I have a ton of tricky questions: Can you make this with 100% whole wheat flour? Can you substitute the oil with yoghurt or apple sauce? Does the sugar serve a chemical purpose or is it just for flavor?
I don’t know if you ever got your questions answered. I know that the sugar is a chemistry reaction which is food for the bacteria in the sourdough starter like sugar is good for yeast in yeast bread recipes. As for substitution of applesauce or yogurt for the oil in the recipe, the oil is to make it moist and a softer crumb. If the yogurt is full fat it might be an acceptable substitute for the oil. I know that some quick breads or cake recipes have suggested applesauce use as a way to cut down on the amount of fat used and still have a moist crumb but I have never heard of doing that substitution in sour dough bread recipes.
I have made this seven times and it comes out just at Ms. Bettie shows and say's. It is wonderful for all kinds of sandwiches, my friends think I am a sourdough master thanks to Ms. Bettie.
Bettie, so incredibly helpful. Thank you! One quick question- should I use convection bake (fan on) or regular bake for these? I started my starter a few weeks ago and am going to make these for my first sandwich bread and have found in the 3 table loaf breads regular bake is preferred. Thanks again, Grady
@@wnburroughs4082 Thanks! I've since messaging Bettie tried it both ways and it did well both. I think maybe a little better w/out the fan. Thanks for responding, WNB
Have made yeast bread with great results for 40 years and am now dojng sour dough for the first time. These instructions are the most straightforward and realistic. Thank you !
Hi Bettie, your are amazing! Tried to follow many other sourdough recipes but yours are so good and very self explanatory. Every time I follow your recipes, they come out perfect. My family loves this sliced sourdough bread and I find myself making it every other day. Super delicious! Thank you and I look forward to seeing more recipes from you.
Bettie, every time I watch one of these videos (not just you, but it seems everyone), when it's mentioned that they take their sourdough starter the night before making bread and feed it, it is not mentioned whether you feed it and leave it on the counter, or feed it and put it back in the refrigerator. Would you please clear that up for me once and for all.
I’m sure you have figured this out by now, but in case you haven’t, it’s best to leave it out on the counter. The idea is to make it active and putting it in the refrigerator prevent it from doing so.
Thank you you are a very good instructor! I can completely understand how you make it my daughter brought her loaf over for Sunday dinner and it was a great success!! I wanted to make it! Thanks so much keep up the great work!
OMG! I have tried sooo many other sandwich bread recipes and NONE came close to yours Bettie! I mean the oven sping is insane and above all it tastes delicious!!!! Thank you Bettie❤!
I baked my loaf today with half whole-wheat flour and the extra water you suggested. It’s in the oven now and looks fantastic! Thank you so much for all the great videos.
My goodness Betty you are truly a blessing to RUclips and fellow novice bakers like myself!! I have had my very first sourdough starter going since March 2021. And while I have thoroughly enjoyed making lots of waffles, English muffins, and dinner rolls, I was ready to venture into the land of a beautiful loaf of bread. But I had been baking hockey puck after hockey puck after hockey puck. No one could ever explain the science of sourdough to me in a way that made sense for my home, my starter, and my life. Thank you so much, you are the only person who has ever been able to do this for me!! You have changed my bread life!!! Now my family looks forward to baking days, and I feel so accomplished baking bread that is good got them and that my own hands made. Please keep making videos forever, I am a subscriber for life!!!
Dear Bettie, I love your videos and the way you presentI them. I am new to the sourdough world now for about 6 weeks. I have made about 12 loaves of the artisan style bread so far trying to get a loaf that I feel turns out the way it should. Each loaf I've made has gotten progressively better than the one before. Today I decided to try your Sandwich sourdough recipe. I made one loaf. I followed your instructions and rewatched and rewatched the steps and took note of the visuals to compare the condition of my dough to yours in the video, Like you said in the video, all kitchens and bakers are different and that is so true. Because my dough didn't pull together as quickly as yours, I gave it a few more rounds of stretches and pulls. I thought it was going to be a failure but it is far from it. The bread turned out wonderful and is one of THE BEST LOAVES OF BREAD THAT I"VE MADE YET! I also loved that it was all done in one day! FABULOUS! Thanks for your clear instructions showing the process and good photos of the dough and starter all along the way.
Thank you for the video ~ would have liked to see what the poke into the dough looked like the 2nd time as a comparison to know that the bulk raise was complete & ready to bake
That’s the one part of the whole recipe I am still a little unsure about. I just wait the 2 1/2 hours and hope for the best. It’s turned out pretty good each time. I think I’ve made it a half a dozen times now and everyone has loved it.
I have a sourdough starter from the year 1847 the Oregon Trail ( I got it online ) and I’ve made so many sourdough breads. Mainly the artisan breads, I’ve made them in the Dutch oven so hard on the outside I can barely cut them and they never turn out like they are supposed to. I’ve made them using the banneton baskets which was a real disaster for me. But I love sourdough bread, so I thought how about using a bread pan, and I found your video!!!! My sourdough starter has been in the fridge since December 9, took it out yesterday and fed it once and made the bread today January 5. It was wonderful this is now my goto bread!!! Thank you very much.
You are the best teacher. I have been following the single loaf recipe and it turns out simply awesome every single time. I have received a lot of compliments and yesterday 3 of my directors have placed orders for 3 loaves that I have to deliver on Monday, December 4, 2023. I would appreciate if you could guide me how to go about. Thanks once again❤️💕
My loaf came out absolutely amazing but I had to take it out of the loaf pan and bake it more time. I’m still saving this as a favorite recipe. I was very impressed with the result.
I'm a retired Home Economics teacher who taught a food science classes off and on during my 36 years. I love to cook. I also had sourdough starter years ago from my college cooking classes. Like the lady who wrote before me I picked bread making during the plandemic. I came across your recipe wanting bread for sandwiches and breakfast. It worked and my husband and I love the texture and taste!! Great job!!
It’s also a much healthier option. I love that. I am eating something that I am certain what the ingredients are. Fermented foods have become so interesting for me and I have branched off into many others like keep her, kombucha and fermented yogurt. FYI, I couldn’t help but notice, how you spelt “pandemic”. You are correct.!!
I made this again recently (started using the sourdough starter again. ) and my daughter who is super picky about the bread I've been making LOVES this bread. She said it's her favorite one I've made so far. Thank you so much for all your knowledge and for sharing it with us!
If it’s too sticky what do you suggest to help correct this? Is it a poor starter? As I see your starter was VERY thick, wondering if that’s what might make it too sticky to handle. Yours dough looked beautiful!
I’ve made this recipe 4 times and it’s a hit every time. I received the Pullman 13X4x4 pan for Christmas and wondering if I need to increase my ingredients by a % to fit the loaf or if I should give it a try with the written instructions!? Thank you for all the wonderful receipts!
Betty want to thank you for this sourdough bread recipe I've made it without fail about five times now. Just made some this evening and again turned out perfectly.
I tried your recipe today for the first time making sourdough. I halfed the recipe but made a mistake putting the whole oil amount. Still turned out fantastic .and no i didnt not wait until it was cooled down completely 😂😂 but we demolished 2/3 of it straight away and we loved the texture. Thank you for such simple and thorough teaching ❤
I've been trying to get back to baking, now alone, never got to get a sourdough going long, and have poor success this year, but I've got to say, I've never seen a sour dough loaf rise as high as yours, I am truly impressed. Now I've got to watch your starter video. Thanks for sharing this, I love regular yeast bread, but it doesn't stand up to sourdough done right. I hope to see a couple loaves like that come out of my oven before too long! Thanks again
You have turned me into a Sourdough baker. I bake for family and friends. You have the best instructions and I have learned so much from you. I am now making the Sandwich bread now, so I am just watching this again before I bake. Made it yesterday and it looks wonderful today. Thanks sooooo much!
You are an amazing teacher! I just pulled my first sandwich bread loaf out of the oven. Currently waiting for it to cool! I can't wait to slice into it. I really appreciate your insight and easy to understand instructions.
After literally weeks and weeks of searching for the perfect bread recipe that I can actually make and after failing several recipes, I finally found the right one thank you so much
I had to come back to tell you how much I loved your recipe!!! I’ve been on the search for a delicious, soft, moist and easy sandwich sourdough bread for months! This will be our every day bread for life!! THANK YOU!!
Hi Bettie: I made these yesterday and they turned out wonderful! Thanks for your meticulous attention to detail, which leads to a perfect loaf. And yes, the 2 loaves are almost eaten already (3 people)!! Will be making this often 🤓
Wow, this recipe was FANTASTIC! When I tell you I’ve tried so many recipes and ways to make sourdough… whew. They didn’t work! THIS ONE DID!! I produced two gorgeous, fluffy, yummy loaves and I’m so proud of myself. Thank you!
Been trying out various sourdough recipes over lockdown (2 years) and was just about to give it all up and chuck my 2 year old starter away when I found this little beauty. Made a couple of 1lb loaves then a single 2lb loaf and they were all fabulous. My sourdough starter will now live on to make many more, thank you. 👍👍
You don’t score, neither do I but see it recommended. I do like to rub butter on top. Anyway, this is a perfect video. Covers allthe necessary steps without a huge schedule. Thanks
Glad you enjoyed it! You can get a digital scale for around $12 and it will be so much easier and more accurate for your baking. Especially sourdough baking.
Hello Baker Bettie! Wonderful tutorial! Btw. I have the fire king tulip mixing bowls and range set. Grease jar and salt and pepper shakers. Love your collection!
I just baked this loaf and it is a dream! I replaced 100 grams of white flour for multicereal flower, butter instead of oil and this is the very first 🍞 I bake that makes me completely happy.
Bettie, thank you so much. I'd been sourdough baking as a stay-home Covid project with marginal results. Somehow I found you and this recipe in March 2021. I love it and you! I make the full batch 2 loaf recipe for just myself about every four or five weeks, despite the tricky time commitment before and on baking day. I eat a slice a day... a half-sandwich for lunch. Here are my suggestions/modifications for the consideration of you, your subscribers and audience. 1) I like the taste of half King Arthur Bread flour and half King Arthur Whole Wheat flour. My sourdough starter is also half and half; 2) My mixing bowl is my trusty old Teflon-coated flat-bottomed wok which is the right size and has its own lid. It's super easy to scrape the sides, spin it on the counter while mixing, and cover; 3) Freezing - it's just me enjoying the bread, and I toast it. When it's cool I slice both loaves, keep 1/2 a loaf in the fridge for consuming over the next week. I freeze the rest in 3 half-loaf packages to thaw and use as needed. 4) I've found that the tops of the loaves bulge and split during baking. With yesterday's loaves I sliced the tops lengthwise before baking to manage the location of the bulging and splitting. Today I found your video tutorial, 22 minutes or so, about how to shape bread. The sandwich loaf discussion was toward the end. Maybe I haven't been giving the dough enough tension in the shaping step. Next time I'll do more stitching and tucking. The bread is absolutely yummy every time. Bless you, Bettie.
Hi there! So glad you enjoy this recipe. Thanks for all of your notes. If your loaves are splitting on the sides, that is actually a sign of under proofing. So I would suggest lengthening the proofing time a bit after shaping to see if that helps. Happy baking!
Hi there! So glad you enjoy this recipe. Thanks for all of your notes. If your loaves are splitting on the sides, that is actually a sign of under proofing. So I would suggest lengthening the proofing time a bit after shaping to see if that helps. Happy baking!
Dear Bettie, I think you are a most wonderful teacher. I am 81 years old, never made bread in my life. But in this past year of COVID, with all the time in my hand, I not only learned to make bread but my proudest achievement was to learn to make sourdough starter by watching your starter video and following the instructions closely, and now I can make batch after batch of starter without fail. Your instructions are so clear and precise and so easy to follow! I cant wait to follow your new recipe. Thank you for all your lovely videos and may God bless you.
Thank you so much for sharing! I love when I can encourage others to start a new hobby and enjoy it. You're very welcome!
12:41
I totally agree!!! I too have followed Bettie’s sourdough starter recipe and it’s the best. Using filtered water and unbleached AP flour makes all the difference alongside Bettie’s instructions. Thanks a ton Bettie ❤️
Great post ! Im a retired engineer, and a hobby ive been self studying cuisines from all over the world. Like you, covid isolation spurred me to return to sourdough to master aspects that had previously eluded me.
Some excellent sourdough channels worth exploring are The Bread Code, Proof Bread, and Breadtopia.
If you have any national/regional cuisines that interest you, I have some best of the best ones for Chinese cuisine, indian cuisine, etc. Cheers.
So did you leve it in the bowl to bulk rise for 3 hours then in the pans for 2 and a half im confused . And if j put it jn the fridge do I use a a8r tight container, pans,or just cover with a cloth?
Hi Bettie, my name is Rose, I'm Brazilian and I live in the countryside of the state of São Paulo, almost a year ago, I saw this recipe on RUclips and made it, it was very tasty, and today, it's the bread I sell the most in my homemade bakery.
I want to thank you for sharing your knowledge.
Big hug!
That's wonderful! Thank you so much for sharing!
@@BakerBettieCan you brush an eggwash instead of water on top before baking
If you are doing it commercially what preservatives should I use thank you
THE BEST RECIPE EVER!!!! I made sandwich bread before but somehow it never looked big like today. Great step by step instructions. If you follow this recipe you will succeed. Thank you so much for this recipe ❤
I want to thank you for this recipe. it is the only one I make for my weekly sandwich bread now. Very easy to follow instruction and very simple ingredients. My loafs are always (IMO) perfect Beautifully brown, tall even domes and very tasty .I have made 1adjustment; the water. Increased the amount to 335g for the single loaf I need. I'll attribute that to my climate (NC).
You have single-handedly addressed all of my “SD-woes”!!! Thank you for simplifying this entire process!!! You are gifted!
I have followed this recipe for some time now and we have stopped buying sandwich bread outside. This one has so much better taste. Thanks.
Finally made this today. What took me so long. First attempt at sandwich loaf and now I"m kicking myself for waiting. Thank you.
I started baking sourdough bread boules earlier this year. It was good, but we were wanting something that would be easier to make a sandwich. I tried your soft sourdough loaf pan recipe yesterday, and the results were fantastic! Easier, and less time to make in my opinion than the boule bread. The bread was so soft and easy to cut, and no large holes. We're fans! Thank you so much!!
Excellent recipe. I used bolted spelt flour, unfiltered sunflower oil, 1/2 of the liquid was buttermilk, and topped with sesame seeds. Perfect loaf.
Bettie, you are a genius. I have tried your no-knead sourdough recipe and now this one, and every loaf has been amazing. I get so much joy when I cut into my loaves and they actually look like yours!!! Thank you! ❤️
Made this Monday and put it in the fridge for almost 48 hours. Baked it yesterday and WOW 🤩!!! It’s perfectly sour and has perfect crumb for sandwiches. This morning we had avocado toast!!! Thank you for such detailed instructions. My bread baking success is due to your most excellent instruction. Cheers to never having to buy not so sourdough again!! 🧡🍞🧡👩🍳
Great to hear!
Thank you for providing a recipe in weights!
Oh my gosh your dishware and vintage dresses are SO cute! ❤️ And the recipes are great too! Thank you❤️❤️❤️
LOVE THIS! I'm still a novice and this is such a great recipe to begin with!!! Thank you so much!
OMG .. thank you so much! I've finally been able to make a sourdough sandwich bread that my husband likes! Success! Made 1 loaf because I'm sick of wasting flour only to find out that he doesn't like it...wish I would have made the full recipe. Your instructions were perfect and easy to understand and follow along.🥰
I just baked this loaf and actually waited until it cooled completely. It turned out just as you showed your
great loaves. It is remarkably soft and wonderfully sour! Thanks so much for a great new baking treat !
Wow Bettie you are the BEST detailed teacher out there and I so appreciate your efforts ~! Kit (Added) I just want to tell you that I pre-weighed your exact gram measurements and the dough came out the most perfect ever. It was not to dry nor to wet .... I overnight refrigerated all my dough so this morning I just took the dough out of the refrigerator it looks fantastic .... I will wait the 6 hours now , cut my dough into two and shape for baking place in pans for 2.5 hours or so....... Well you know your own method LOL thanks again, Kit PS I subscribed your channel because I know how much that helps a RUclips creator and the likes help too ~!
Thank you Bettie… I made a sourdough starter last February and have made several loaves but found your recipe for sandwich loaves and tried it adding Italian herbs and sunflower and pumpkin seeds. It turned out beautiful and yummy. Thank you‼️‼️
I saw a post on an SD site on FB of someone who made one of your loaves. I was impressed. Someone else asked her where she got the recipe. Thats how I found you. My SD loaves have been looking pretty pathetic. I looked you up and wrote down your recipe for this fabulous bread. Friday morning I pulled my starter out of the fridge (its 7 years old now), fed it yesterday and this morning. Waited about 6 hours to use. I just made the mixture up and its sitting for 30 mins. Will make one loaf and another on Thursday, my off day. Thank you!!!!
I have recently found your channel while researching sourdough bread and I just want to say what a pleasure it is to learn from your excellent tutorials. Love your direct style and solid information. I'm looking forward to trying this softer loaf. Thank you so much!
You're a very good teacher! Thank you for sharing!
Love this recipe. I make it weekly because my family will not eat store-bought bread now that I have spoiled them with this amazing recipe.
Wonderful!
Can you usecbutter instead of oil? I'm a beginner.
A lovely light but moist loaf with the right hints of sour. A nice crispy crust on top without any hardness at all. It’s the first loaf in quite a while I've managed without a mixer with my disabilities.
I cannot give more thumbs up. I freaking love you and your videos. I’ll be making the recipe this weekend for sure.
Aw thank you! Let me know how it goes!
So I am rather new these last 6 months. I don’t eat much bread but I love the process. Therefore my daughters and their family get my baking. My son in law said this loaf was the best he ever had. And he has been my tester. Right now, two more are resting and almost ready to form and bake. I make two loaves at a time. Thank you for such a great recipe!
Hi from the UK, I named my starter after you because you explained your vids so well. I work at room temp all the time, works for me despite our lousy weather :)
Aw that is so sweet! I'm so glad the tutorials have helped!
Printed your easy to use recipe and am going to try it out for the family. I’ve often thought about how our pioneers would laugh at our overly complicated sourdough recipes. I’ve even made a decent loaf using discard only. Just adding a little salt and enough flour to make a soft dough. Subscribed.
Bettie, I’m new to making sourdough and have been looking for a good sourdough loaf recipe. I’ve tried 2-3 and almost gave up until trying yours! It’s excellent! Great job, thank you for the step by step instructions.
Hi Bettie, thank you for all your amazing videos. Really appreciate you. I have a question. I like the saltiness of the regular artisan sourdough bread. Although the crust is crunchy, it is often too hard as well. I noticed the proportion of this recipe is about the same as the artisan recipe except for the addition of sugar and oil. So can I add the oil but omit the sugar to get the result of a loaf that is a cross between the artisan sourdough and a less hard loaf? In other words, can I use this recipe from this video and just omit the sugar? I don't know the importance of the sugar. I prefer a saltier taste rather than a slightly sweet bread. Thank you for your help in advance.
Thanks for this instruction. It is clear and I think will help me improve my beginner skills!
Hi Bettie! Your bread looks delicious, I'll try to make it this weekend. 😊 I have a ton of tricky questions: Can you make this with 100% whole wheat flour? Can you substitute the oil with yoghurt or apple sauce? Does the sugar serve a chemical purpose or is it just for flavor?
I don’t know if you ever got your questions answered. I know that the sugar is a chemistry reaction which is food for the bacteria in the sourdough starter like sugar is good for yeast in yeast bread recipes. As for substitution of applesauce or yogurt for the oil in the recipe, the oil is to make it moist and a softer crumb. If the yogurt is full fat it might be an acceptable substitute for the oil. I know that some quick breads or cake recipes have suggested applesauce use as a way to cut down on the amount of fat used and still have a moist crumb but I have never heard of doing that substitution in sour dough bread recipes.
I have made this seven times and it comes out just at Ms. Bettie shows and say's. It is wonderful for all kinds of sandwiches, my friends think I am a sourdough master thanks to Ms. Bettie.
Wonderful! I love to hear it!
Bettie, so incredibly helpful. Thank you! One quick question- should I use convection bake (fan on) or regular bake for these? I started my starter a few weeks ago and am going to make these for my first sandwich bread and have found in the 3 table loaf breads regular bake is preferred. Thanks again, Grady
I have convected with good results
@@wnburroughs4082 Thanks! I've since messaging Bettie tried it both ways and it did well both. I think maybe a little better w/out the fan. Thanks for responding, WNB
Have made yeast bread with great results for 40 years and am now dojng sour dough for the first time. These instructions are the most straightforward and realistic. Thank you !
Can I use whole-wheat and all purpose flour? What ratio is best?
Hi Bettie, your are amazing! Tried to follow many other sourdough recipes but yours are so good and very self explanatory. Every time I follow your recipes, they come out perfect. My family loves this sliced sourdough bread and I find myself making it every other day. Super delicious! Thank you and I look forward to seeing more recipes from you.
Bettie, every time I watch one of these videos (not just you, but it seems everyone), when it's mentioned that they take their sourdough starter the night before making bread and feed it, it is not mentioned whether you feed it and leave it on the counter, or feed it and put it back in the refrigerator. Would you please clear that up for me once and for all.
I’m sure you have figured this out by now, but in case you haven’t, it’s best to leave it out on the counter. The idea is to make it active and putting it in the refrigerator prevent it from doing so.
Thank you you are a very good instructor! I can completely understand how you make it my daughter brought her loaf over for Sunday dinner and it was a great success!! I wanted to make it! Thanks so much keep up the great work!
Thanks!
Absolutely Delicious, Thank You 🙏🏻🌹🙏🏻
THANK YOU SO MUCH!! very short and details amazing video !!
OMG! I have tried sooo many other sandwich bread recipes and NONE came close to yours Bettie! I mean the oven sping is insane and above all it tastes delicious!!!! Thank you Bettie❤!
I baked my loaf today with half whole-wheat flour and the extra water you suggested. It’s in the oven now and looks fantastic! Thank you so much for all the great videos.
I didn’t catch the extra water she had mentioned. Can you explain what she said?
It was in the chat😀
My goodness Betty you are truly a blessing to RUclips and fellow novice bakers like myself!! I have had my very first sourdough starter going since March 2021. And while I have thoroughly enjoyed making lots of waffles, English muffins, and dinner rolls, I was ready to venture into the land of a beautiful loaf of bread. But I had been baking hockey puck after hockey puck after hockey puck. No one could ever explain the science of sourdough to me in a way that made sense for my home, my starter, and my life. Thank you so much, you are the only person who has ever been able to do this for me!! You have changed my bread life!!! Now my family looks forward to baking days, and I feel so accomplished baking bread that is good got them and that my own hands made. Please keep making videos forever, I am a subscriber for life!!!
You are so kind! I'm so glad I was able to help! Thanks so much for the kind words.
U
Hi baker bettie i just baked this bread it came too yummm thnx
Dear Bettie, I love your videos and the way you presentI them. I am new to the sourdough world now for about 6 weeks. I have made about 12 loaves of the artisan style bread so far trying to get a loaf that I feel turns out the way it should. Each loaf I've made has gotten progressively better than the one before. Today I decided to try your Sandwich sourdough recipe. I made one loaf. I followed your instructions and rewatched and rewatched the steps and took note of the visuals to compare the condition of my dough to yours in the video, Like you said in the video, all kitchens and bakers are different and that is so true. Because my dough didn't pull together as quickly as yours, I gave it a few more rounds of stretches and pulls. I thought it was going to be a failure but it is far from it. The bread turned out wonderful and is one of THE BEST LOAVES OF BREAD THAT I"VE MADE YET! I also loved that it was all done in one day! FABULOUS! Thanks for your clear instructions showing the process and good photos of the dough and starter
all along the way.
Thank you for the video ~ would have liked to see what the poke into the dough looked like the 2nd time as a comparison to know that the bulk raise was complete & ready to bake
That’s the one part of the whole recipe I am still a little unsure about. I just wait the 2 1/2 hours and hope for the best. It’s turned out pretty good each time. I think I’ve made it a half a dozen times now and everyone has loved it.
Fantastic simple explanations, and a wonderful technique. Great job❤
Thank you so much!
I have a sourdough starter from the year 1847 the Oregon Trail ( I got it online ) and I’ve made so many sourdough breads. Mainly the artisan breads, I’ve made them in the Dutch oven so hard on the outside I can barely cut them and they never turn out like they are supposed to. I’ve made them using the banneton baskets which was a real disaster for me. But I love sourdough bread, so I thought how about using a bread pan, and I found your video!!!! My sourdough starter has been in the fridge since December 9, took it out yesterday and fed it once and made the bread today January 5. It was wonderful this is now my goto bread!!! Thank you very much.
Thank you *so* much for this! It’s been super difficult to find out how to bake a loaf with a soft crust, I’ve been overthinking it this whole time! 🎉
Dear Beetty. Thank you for your video. I will bake my first sourdough bread tomorrow thanks to you. Your videos are most clear about the process. 😊🥰
You are the best teacher. I have been following the single loaf recipe and it turns out simply awesome every single time. I have received a lot of compliments and yesterday 3 of my directors have placed orders for 3 loaves that I have to deliver on Monday, December 4, 2023. I would appreciate if you could guide me how to go about. Thanks once again❤️💕
I love your videos I’ve learned so much about sourdough bread.
My loaf came out absolutely amazing but I had to take it out of the loaf pan and bake it more time. I’m still saving this as a favorite recipe. I was very impressed with the result.
Hello Baker Bettie, thank you for the very detailed information/demonstration. God bless.
I'm a retired Home Economics teacher who taught a food science classes off and on during my 36 years. I love to cook. I also had sourdough starter years ago from my college cooking classes. Like the lady who wrote before me I picked bread making during the plandemic. I came across your recipe wanting bread for sandwiches and breakfast. It worked and my husband and I love the texture and taste!! Great job!!
That is awesome!
It’s also a much healthier option. I love that. I am eating something that I am certain what the ingredients are. Fermented foods have become so interesting for me and I have branched off into many others like keep her, kombucha and fermented yogurt. FYI, I couldn’t help but notice, how you spelt “pandemic”. You are correct.!!
Perfect instructions! First time my bread has ever come out perfectly- first try with your recipe! Thank you so much for sharing!
I made this again recently (started using the sourdough starter again. ) and my daughter who is super picky about the bread I've been making LOVES this bread. She said it's her favorite one I've made so far. Thank you so much for all your knowledge and for sharing it with us!
Wonderful! So glad everyone likes it!
If it’s too sticky what do you suggest to help correct this? Is it a poor starter? As I see your starter was VERY thick, wondering if that’s what might make it too sticky to handle. Yours dough looked beautiful!
Delicious 🍞, thank you very much for your tutorial, amazing!
Thank you Bettie. I made it yesterday, only one loaf. It's delicious. I loved it very much
Just want to say you have the best sourdough content I have found! Thank you ❤
I’ve made this recipe 4 times and it’s a hit every time. I received the Pullman 13X4x4 pan for Christmas and wondering if I need to increase my ingredients by a % to fit the loaf or if I should give it a try with the written instructions!? Thank you for all the wonderful receipts!
Very nice presentation. I WILL be doing this recipe. Happy Thanksgiving! Ten thousand thumbs up!!!!
Happy holidays!
Betty want to thank you for this sourdough bread recipe I've made it without fail about five times now. Just made some this evening and again turned out perfectly.
Wonderful!
One of the best sourdough bread recipes I have come across, so easy to follow. Thank you.
You are so welcome!
I tried your recipe today for the first time making sourdough. I halfed the recipe but made a mistake putting the whole oil amount. Still turned out fantastic .and no i didnt not wait until it was cooled down completely 😂😂 but we demolished 2/3 of it straight away and we loved the texture. Thank you for such simple and thorough teaching ❤
I just can't thank you enough for this video
This recipe is the best. Today i did the same but added seeds and raised the hydration little bit
May I ask what you mean by raising the hydration? What does this change, trying to learn as much as I can. Thank you.
Excellent video! I did one loaf recipe and it's the first time my sourdough came out just like the teacher! Delicious and soft! 😎
I've been trying to get back to baking, now alone, never got to get a sourdough going long, and have poor success this year, but I've got to say, I've never seen a sour dough loaf rise as high as yours, I am truly impressed. Now I've got to watch your starter video. Thanks for sharing this, I love regular yeast bread, but it doesn't stand up to sourdough done right. I hope to see a couple loaves like that come out of my oven before too long! Thanks again
I baked your sandwich breads - great! Many thanks for the recipe.
You have turned me into a Sourdough baker. I bake for family and friends. You have the best instructions and I have learned so much from you. I am now making the Sandwich bread now, so I am just watching this again before I bake. Made it yesterday and it looks wonderful today. Thanks sooooo much!
You are so welcome! I'm so glad you are enjoying baking bread!
You are an amazing teacher! I just pulled my first sandwich bread loaf out of the oven. Currently waiting for it to cool! I can't wait to slice into it. I really appreciate your insight and easy to understand instructions.
Wonderful! Thanks so much!
Hi Bettie! Thank you for sharing your knowledge. I tried this recipe and method and I think I made it great.
After literally weeks and weeks of searching for the perfect bread recipe that I can actually make and after failing several recipes, I finally found the right one thank you so much
you're so welcome!
I had to come back to tell you how much I loved your recipe!!! I’ve been on the search for a delicious, soft, moist and easy sandwich sourdough bread for months! This will be our every day bread for life!! THANK YOU!!
You are so welcome!
Thank you so much for this detailed bread recipe
You're welcome!
I just made this recipe and it turned out exactly like yours. It made the most delicious ham sandwiches. Thank you!
Great to hear!
Hi Bettie: I made these yesterday and they turned out wonderful! Thanks for your meticulous attention to detail, which leads to a perfect loaf. And yes, the 2 loaves are almost eaten already (3 people)!! Will be making this often 🤓
Wonderful!
This is the absolute best tutorial I have found for sourdough loaf bread! Thank you so much! Can’t wait to try it out
Wonderful tutorial! Thank you, Bettie🙂
You are a wonderful teacher
thank you!
Most helpful bread making video I have seen. I have watched a ton of them. Yours was excellent. Thank you!
You are so welcome!
Took the words out of my mouth. Best video!
Love your vintage Pyrex ❤
Wow, this recipe was FANTASTIC! When I tell you I’ve tried so many recipes and ways to make sourdough… whew. They didn’t work! THIS ONE DID!! I produced two gorgeous, fluffy, yummy loaves and I’m so proud of myself. Thank you!
Great job!
Up to 4 days I had no idea! SOOO helpful!!! Thank you!
Been trying out various sourdough recipes over lockdown (2 years) and was just about to give it all up and chuck my 2 year old starter away when I found this little beauty. Made a couple of 1lb loaves then a single 2lb loaf and they were all fabulous. My sourdough starter will now live on to make many more, thank you. 👍👍
That is awesome!
You are such a good teacher!
thank you!
Your instructions are so clear and thorough and easy to follow. Thank you so much.
You're welcome!
You don’t score, neither do I but see it recommended. I do like to rub butter on top. Anyway, this is a perfect video. Covers allthe necessary steps without a huge schedule. Thanks
Enjoyed your demonstration and can't wait to try iy. Just have to change measuring units.
Glad you enjoyed it! You can get a digital scale for around $12 and it will be so much easier and more accurate for your baking. Especially sourdough baking.
This is a great tutorial.
I just did this receipe for my first ever sourdough bread! It turned out perfectly! I'm eating the bread now, and it's so so delicious!
Hello Baker Bettie! Wonderful tutorial!
Btw. I have the fire king tulip mixing bowls and range set.
Grease jar and salt and pepper shakers.
Love your collection!
Such a thorough, insightful and informative video. Mine are in the oven after having followed this step by and step ans they look lovely.
Great to hear!
Very well put together! Nice job honey
I just baked this loaf and it is a dream! I replaced 100 grams of white flour for multicereal flower, butter instead of oil and this is the very first 🍞 I bake that makes me completely happy.
You did not bake this loaf if you changed the recipe.
I just made these loaves and this is the happiest I have been in almost two years!!
I'm so glad! Enjoy!
I followed your process and used your recipe. It turned out great! 🍞 Thank you for sharing.
Bettie, thank you so much. I'd been sourdough baking as a stay-home Covid project with marginal results. Somehow I found you and this recipe in March 2021. I love it and you! I make the full batch 2 loaf recipe for just myself about every four or five weeks, despite the tricky time commitment before and on baking day. I eat a slice a day... a half-sandwich for lunch. Here are my suggestions/modifications for the consideration of you, your subscribers and audience. 1) I like the taste of half King Arthur Bread flour and half King Arthur Whole Wheat flour. My sourdough starter is also half and half; 2) My mixing bowl is my trusty old Teflon-coated flat-bottomed wok which is the right size and has its own lid. It's super easy to scrape the sides, spin it on the counter while mixing, and cover; 3) Freezing - it's just me enjoying the bread, and I toast it. When it's cool I slice both loaves, keep 1/2 a loaf in the fridge for consuming over the next week. I freeze the rest in 3 half-loaf packages to thaw and use as needed. 4) I've found that the tops of the loaves bulge and split during baking. With yesterday's loaves I sliced the tops lengthwise before baking to manage the location of the bulging and splitting. Today I found your video tutorial, 22 minutes or so, about how to shape bread. The sandwich loaf discussion was toward the end. Maybe I haven't been giving the dough enough tension in the shaping step. Next time I'll do more stitching and tucking. The bread is absolutely yummy every time. Bless you, Bettie.
Hi there! So glad you enjoy this recipe. Thanks for all of your notes. If your loaves are splitting on the sides, that is actually a sign of under proofing. So I would suggest lengthening the proofing time a bit after shaping to see if that helps. Happy baking!
Hi there! So glad you enjoy this recipe. Thanks for all of your notes. If your loaves are splitting on the sides, that is actually a sign of under proofing. So I would suggest lengthening the proofing time a bit after shaping to see if that helps. Happy baking!
@@BakerBettie Yes, I'll proof longer next time. Thanks Bettie!