Sourdough Sandwich Bread Loaf
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- Опубликовано: 24 фев 2023
- Today I’m sharing my easy recipe for a soft sourdough sandwich bread loaf with as little fuss as possible, so this is a totally doable recipe for an advancing beginner sourdough baker.
Printable Recipe: www.butteredsideupblog.com/so...
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Ingredient Measurements:
For the Simple Dough:
1 cup (240 grams) room temperature water
1 cup (220 grams) active sourdough starter (see note)
200 grams (1 1/2 cups) organic all-purpose flour
200 grams (1 1/4 cups + 1 tablespoon) organic bread flour
3 tablespoons (60 grams) honey
3 tablespoons (39 grams) avocado oil
1 1/2 teaspoons unrefined sea salt
For the Enriched Dough:
4 tablespoons butter, melted and cooled
3/4 cup + 2 tablespoons whole milk (warmed to no more than 110 degrees F)
1 cup (220 grams) active sourdough starter (see note)
200 grams (1 1/2 cups) organic all-purpose flour
200 grams (1 1/4 cups + 1 tablespoon) organic bread flour
1 large egg
3 tablespoons (60 grams) honey
1 1/2 teaspoons unrefined sea salt
Baking Schedule:
Let me quickly go over a sample baking schedule so you can get a feel for how to plan out your sourdough baking.
On the day before you bake, feed your starter about 9 hours before you plan to go to bed. So if you’re going to bed at 11:00, feed your starter at 2:00 in the afternoon. Once your starter is ready to use, at around 10:00, mix together your dough. Leave it to ferment overnight.
The next day (about 8 hours later), at 7:00 in the morning, form the dough into a loaf. Then it should be ready to bake around 4-8 hours later, at around 1:00 in the afternoon.
Again, all of these times will be different based on your personal starter and the temperature of your kitchen.
If you do the cold ferment, you’ll want to start a bit earlier in the day. So feed your starter about 12-13 hours before you plan on going to bed.
So if you go to bed at 11:00, feed your starter at 10-11 in the morning. Then, when your starter is ready to be used, at around 6 in the evening, mix together your dough. Let it ferment at room temperature for about 3-4 hours, then place it in the refrigerator.
At around 11:00 the next morning, form the chilled dough into a loaf and allow to rise. Since the dough is cold, it will take longer to rise.
So plan on baking it at around 5-6 in the evening. It may be ready earlier if you put the loaf in a warm spot, or if your kitchen is toasty.
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You sound like a teacher. A teacher of bread.❤️
I just found a couple of your videos yesterday and today. I've learned how to bake sourdough bread and pita, and well, so many things on RUclips videos since I retired in 2021. Your videos are so well done and informative. Great job young lady!
You’re the best! Your videos are excellent and thorough ❤ But, the baking schedule is the icing on the cake! Thank you so very much!🙌🏻
Nice presentation.
Humidity is at 90% in Los Angeles currently… I had already added all the liquid and flour until I realized what was happening so all I could think to do was add more AP flour. I didn’t want to throw this batch away. It’s at the bulk fermentation phase now. I Hope this turns out ok 😢
I love USA pans. I do have the large pullmans loaf and wondering would this make the large pan if doubled or is it too much? I have the small as well and could use that if needed without the lid.
If you would like to improve it , divide dough into two tins and let it triple before baking 🎉
If I do the cold version, do I need to let it come to room temp before shaping? Seems hard to shape straight out of the fridge.
Hi. Where can I buy a mason glass jar. I live in England.
For the enriched loaf, could I replace part of the ap flour with white wheat flour or whole wheat?
I would suggest using a hard wheat variety if you do substitute whole wheat since they contain more gluten. Or you could try my whole wheat sourdough sandwich bread recipe! ruclips.net/video/SyQmH_tLYr0/видео.html
Could I make the enriched dough with the above ingredients minus egg? I'm allergic to eggs but I want to make sure the dough would still form properly with the addition of butter and milk.
Yes, totally! But you may want to use the amount of liquid in the simple version since you won’t have the added liquid from the egg.
@@ButteredSideUp So I tried, and the loaf was great overall. I loved the flavor. However, I found that the texture was a little dense. Any recommendations on how that my have happened or how to fix?
In general, how do you know how much starter to use?
For yeast breads, it's about 1 cup per loaf. I cup of starter is roughly equivalent to 1 packet of yeast.
Great question!! Thank you 🙏🏽
I really want to get into sourdough baking, but i just know that my adhd mind is not going to keep up with feedings or has the patience to wait for it to get active. When I want to bake, I want to bake now, on my terms, not on the starters. It's so frustrating though because I like to bake and really enjoy the flavour of sourdough.
Put your active starter in the refrigerator. It goes into hibernation. Then you can take out some and bake directly from refrigerator, or pull enough out to make starter for what your baking. This way you never have to discard. Just remember to re feed your Mama starter.
Check out Elly's Every day on YT. Lots of her videos show her just baking a loaf with starter out of the fridge.
what does pinching the seams do for it?
It helps to keep the loaf together as you transfer it to the pan! Honestly this is what my mom did growing up, so it feels "wrong" to not do it now!
Hi, “ Is it fine to use only all-purpose flour instead of a mix of all-purpose and bread flour? The recipe lists 200g each, but I only have all-purpose flour.” 🙏
It will still work, but the texture of the final bread will be a bit different. Bread flour contains more gluten than all-purpose flour, which can result in better gluten development and, in my opinion, a better final texture. I sometimes use only all-purpose flour to make sandwich bread!
@@ButteredSideUp 🙏🙏
After refrigeration what is the next step.
I was wondering about the same thing. I’m surprised she didn’t touch on that. Do I move the dough into the loaf pan before refrigerating or leave it a room temperature before moving it to the loaf pan then bake?
Not the lustrous wavy hair erica!?!?@?
Giving it a go right now, Thanks heaps.
Hope you enjoy! ✨
cute haircut
Thanks!
I wonder where this idea of the float test came from? If your starter is bubbly, of course it's going to float it's full of air! Time to put that old myth to rest, I think.
Sure, but for beginner sourdough bakers it can be a great way to confirm that your starter is ready to go. Then when you have a feel for how your starter should look, no need to perform the test!