Sourdough Sandwich Bread: Shaping, Proofing, Baking, Cooling, and Slicing.
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- Опубликовано: 20 май 2024
- Learn how to make your own Sourdough Sandwich Loaves. They are soft and fluffy with a golden brown crust. You will never want to buy sliced bread again. Always make two!
Use the Do-it-All Dough to make Sourdough Sandwich loaves. Here is a link to the recipe and method.
• The Do-it-all Dough fo...
Here is the recipe for a single loaf, but the method is in the Do-it-All Dough video. In the video this recipe is doubled.
450g Bread Flour (100%)
337g Water (75%)
90g Starter (20%)
9g Salt (2%)
Here are some useful links:
These loaf pans work great
Loaf pan 9”x5” for a 500g batch or 8”x4” for a 400g batch. www.amazon.com/Good-Cook-0402...
This is the best Parchment Paper
Parchment Paper www.costco.com/kirkland-signa...
These Tupperware containers make great lids for countertop proofing.
These are the only correct ones to use with the above loaf pan. Their size and shape are important. No substitutions.
76oz rectangle to use as a lid during final proofing for the 9”x5” loaf pan 76oz Rectangle Tupperware
#sourdough #sourdoughbread #sourdoughstarter #sourdoughbaking #sourdoughrecipe #sourdoughsandwichbread #thestrengthkitchen
Thank you for all your videos, really helpful!
Would you bake bread with einkorn flour ❤
Yes, einkorn flour is great. I recommend starting with replacing 10% of your flour weight with einkorn to start. If the recipe is normally 400g bread flour change it to 360g bread flour and 40g einkorn flour. Einkorn flour can make your dough more slack. After that adjust to more einkorn and manipulate your hydration as needed. The einkorn flour will change the feel of your dough. Let me know how it works out.
Thank you.
Thank you for your advice 😊
How do you prevent from sticking to your hands. No matter what I try it starts with not so sticky a gets very sticky
A little water is all I need. If you use too much the dough won’t stick to itself; not enough and it will stick to you. The first Stretch will feel the stickiest, but it should smooth out as you go. If you manipulate it too long, it will become very sticky as the dough from the inside gets pulled to the surface.
Stretching should only take 15-20 seconds, you are just creating surface tension. If you lose the water from your hand when you pull the dough from the container, you might need to get it just a little bit wet again.
Check out The Do-it-all Dough for Sourdough Bread Baking
ruclips.net/video/kFEcHjj1RoA/видео.html
In this video I go through the whole process of mixing, stretching , and bulk fermentation. It is the jumping off point video into ovals, rounds, and sandwich bread.
Thoughts? Thanks.
❤👍
Thanks!
Do you have a recipe for combinations with whole wheat and rye flours? Do you pre heat the clay baker or do cold pot and cold oven? Can you do the same for the cast iron baker? Safer to handle a cold pot for a senior person. Many thanks.
Thanks for your comment. Here are a few thoughts…
Making a percentage of your total flour weight whole wheat or dark rye is a fun thing to play with. I like Spelt flour. You can start by replacing 10% of your bread flour with whole wheat or dark rye. For example, if your recipe calls for 400g bread flour you would use 360g bread flour and 40g whole wheat. You can play with percentages until you find your favorite combination. You may also need to adjust the hydration higher the more you lobside your recipe to whole wheat. It may also take longer during bulk fermentation to double in volume.
Baking in cast iron should be done in hot cast iron and a hot oven. I preheat my pot and lid at 450 for 15 minutes prior to baking. It is the high heat and trapping of steam that creates the oven-spring/expansion and beautiful crust. If you don’t want to handle a hot heavy pot, you can make a sandwich loaf in a loaf pan.
You can experiment with baking in cold cast iron and a cold oven, but I’m skeptical that you will produce equal results to hot pot and oven.
Recipe for 10% whole wheat bread
360g bread flour (90% of total flour weight)
40g whole wheat (10% of total flour weight)
300g Water (75% total of flour weight)
80g Starter (20% total of flour weight)
8g Salt (2% of tita flour)
can you tell me where you got that silicone cover for the bowl
This is the one that I have.
www.amazon.com/GIR-Right-Round-Kitchen-Storage/dp/B084TPVCX9/ref=mp_s_a_1_26?crid=3FY5LORGNWYF5&dib=eyJ2IjoiMSJ9.P4Whj9Wcdr9mUWMwdSKE6yr1JDwMWT9vqJAOGUvNoHZ_RaSvL-stPYQZ0q5xq7rYI4ONKwxPQ6iqukalnNce4RCIGiCTnDkFWw44d0pPC5hsHYuA1BMLzCBu8gr40zcieWvLHke9hDyG9Sm26MQwnGtBBxlBOWzedyWvGwFa6v8J-dr1efErt352UkEE4F-T7hu66xwLUCziJUOmij203Q.b11l81reftyfeCas4jubqyQOfttjrgMNykqLV7Z36bQ&dib_tag=se&keywords=ailicon+bowl+lids+12%22&qid=1716915965&sprefix=ailicon+bowl+lids+12+%2Ckitchen%2C185&sr=8-26
Hi, I am making the sourdough sandwich bread right now and I’m about of letting it rise in the loaf pan for 4 or 5 hours and it’s now 9:30 pm by the time it’s ready to bake it will be like 2:30am so my question is can I put it in the fridge at that time after 5 hours and bake it in the next morning when I wake up thanks
@@jocelyneapter9468 I’ve never done it. Try it and let me know how it works out. I would put a lid on it while it’s refrigerated. Do something like I did in the video with the inverted Tupperware. Plastic wrap will become one with your dough, so I would avoid it.
I reccomend adjusting your timeline so you are baking in the evening after dinner.
It is so warm in my house this time of year. I am baking a sandwich loaf right now that I mixed 8.5 hours ago. This would not be the case in the winter time for me. Your environment plays a huge role in the development of your dough and Starter.
Thanks for getting back so fast, very much appreciated. I will let you know how it went.
Hi, so I baked the bread in the morning after leaving it in the fridge overnight and then on the counter for a few hours. Did not work out so good, the dough didn’t rise but I still bake it and hopefully will still taste good 😅
@@jocelyneapter9468 So, it was shaped at 9:30pm then refrigerated? If so, you would have had to give it a chance to double in size this morning. This would take a good chunk of time given the coldness of the dough.
Alternatively, last night instead of shaping you could have put it in Tupperware. This morning you could have shaped it and then gone through the final proofing at room temp to get it full of volume.
If you want more freedom to bake at your convenience, I recommend making ovals or rounds. Here is a link the Sourdough Oval playlist. Cold proofing will make it possible to bake when you want to. ruclips.net/p/PLHnqWAop-yKUqwDhhIXu8qpLC1kwvYzw8&si=hujl7vEBY7n6dhU4
Thoughts?
Thanks.
This is a total noob question but if I want to double this recipe to make 2 bread batch, do I also double the starter or just flour water salt?
That’s a good question. The short answer is everything is doubled, but I have included some examples. Let me know what you think of this…
Let’s call the below a single batch for an oval. It will fit nicely in a 10” banneton
400g bread flour
300g water
80g Starter
8g Salt
Below is the same recipe as a double batch that will be divided during shaping. This is my daily recipe size:
800g bread flour
600g water
160g Starter
16g salt
Here it is in percentages so you can scale it to any size you want
Bread flour 100%
Water 60-80% of the flour weight
Starter 15-20% of the flour weight
Salt 2% of the flour weight
One more thing…
I just realized this comment was on the Sandwich Bread video. My first comment still applies.
You can go bigger if you are using a 9”x5” loaf pan, in which case you could make your flour weight 900-1000g and then apply the percentages in my first comment.
Thanks.
@@thestrengthkitchen I woke up this morning and winged it, doubling everything. So glad I got the percentages correct: 700g flour for two 350g loaf breads (140g starter), 75% water. Thank you for taking the time to respond. Much appreciated!
And 14g (2%) salt;) right? Let me know how it works out. Thanks.
Made you dough today and made the sandwich Loaf turned out amazing . Thank you for sharing this .