Simple Sourdough Sandwich Bread (for lazy people)
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- Опубликовано: 2 апр 2024
- Ben Starr, the Ultimate Food Geek, teaches a simple, delicious sourdough sandwich bread with no kneading, slapping, or folding, using unfed, cold starter straight from the fridge. This bread lasts for a week, or longer, on the countertop if stored properly. This recipe is slightly more complicated than my Simple Sourdough recipe, but far less complicated than most other sourdough sandwich bread recipes on RUclips.
Printable recipe: ultimatefoodgeek.com/2024/04/...
My favorite kitchen scale: amzn.to/49PZJHb (Restaurant grade, takes AA batteries or plug in.)
My Pullman loaf pan: amzn.to/3vtRp1z
My favorite bread knife: amzn.to/49vTAQ8 (offset handle, serrated blade, cheap enough to replace every few years)
My favorite kitchen thermometer: amzn.to/4ajpG2J (solid company, and you can pay more for a faster version of their thermometers, but this one is just fine)
Bread box: amzn.to/4aFHYuJ (best for storing pre-sliced bread)
Beeswax bread cloth: amzn.to/3TMg1ub (AMAZING for keeping loaves fresh and soft for days, better for loaves that haven't been completely pre-sliced)
NOTE: I am an Amazon affiliate. If you buy something from one of my links, I'll get a few cents. Thanks!
RECIPE:
In a large bowl, add:
3oz / 85g all purpose flour (bread flour will also work)
3 Tbsp (1.5oz / 42g) unsalted butter, sliced thin
3oz / 85g boiling water
Let it sit for a few seconds to melt the butter, then stir until thick and pasty. Work all the melted butter into the paste so it's evenly mixed. Then add:
2oz / 57g sugar (or 1oz / 28g honey)
3oz / 85g buttermilk (if you can't find buttermilk, use half sour cream/creme fraiche/yogurt and half milk)
1 egg
6oz / 170g sourdough starter at 100% hydration (cold, unfed, straight from the fridge)
NOTE: If using robust, frequently fed starter, the recipe will work, but rise times will decrease...as will flavor.
Stir with a whisk until well mixed. Then add:
12oz / 340g all purpose flour (or bread flour..you can sub up to 6oz/170g of whole wheat flour here, if you wish, but add 1 extra ounce of water to the wet ingredients if you do)
0.5oz / 14g salt (any type)
Stir until too difficult to mix with a fork, then use your hands to bring the ingredients together into a cohesive, smooth dough, about 1 minute. The dough should be slightly tacky, but if it's too sticky to work with, your starter is over-hydrated and you need to correct it. ( • Troubleshooting "Simpl... ) Add a bit more flour to the dough to fix the current problem.
Grease the bowl and cover with a non-permeable, solid covering. (Pot lid, sheet pan, plastic wrap, etc. NOT a kitchen towel.) Rise at room temp for 12 hours, or until double. (If using robust starter, you may achieve doubling in 6-8 hours or less.)
On a floured surface, gently stretch and pat (de-gas) the dough into a rectangle about the width of your loaf pan. Shape the loaf as you prefer. I use the King Arthur method ( • How to shape a sandwic... .
Place the loaf in a greased loaf pan. Cover and rise 2 hours or until double. (Robust starters may only need 1 hour.)
Bake on the center rack of a preheated 375F oven for 50 minutes, or until the internal temperature is 195F / 91C.
Cool fully before slicing, ideally 8 hours. 
Хобби
I did not realize this video was recent. I just happened to be craving a sourdough sandwich type of bread and yours came up. So I made it! I’m very new to sourdough baking and it came out so delicious!!! Like the best bread I’ve ever made delicious. My regular sourdough needs work so I’ll watch your video on that now. Thanks so much Ben!
I was so confused listening to other videos & when I found yours it was like a ‘breath of fresh air’! Thank you! I’m a newby & didn’t want to ruin my 40 year old starter (gift from friend) so all I did for 3 weeks is research how to get started. I now have 2 batches & will make one in a 6 qt dutch oven & am realizing it is probably too large….
the 2nd one will go in a loaf pan ……
I love how you explain WHY things should be done a certain way... really helps me to understand better. I've always been an "explain it rather than say just do it" person. Most definitely going to make me some sourdough sandwich bread!!! My Hubby is going to LOVE this!!!! ❤
Same recipe for hamburger buns? What changes need to be made? Tx for direction,!
I agree with the comment made on how they love how you explain why things should be done a certain way. It also helps me understand better instead of just saying to do it that way like a drill sergeant would. I also love how you have all of these different tools that you have tested out for us in advance so we’re not wasting money on, for example, expensive, but unnecessary costs on things like bread knives. I am a new fan. ❤
Oh Sir Star...
You deserve waaay more subscribers. The quality and content on your videos are fantastic 🤘 keep it up
Ben, you are the ultimate food teacher. I’ve learned so much and glad I found your channel
Where have you been my entire sourdough life?!? I have heard you mentioned on the Facebook pages I follow in the sourdough world and glad I finally followed a link to this video! You are all, and more, they claimed you were! I have subscribed and will follow your magic!
Forgive me, father, for I have sinned... I just made your simple sourdough sandwich bread in my bread machine and it turned out perfect! 😅 This version is for the people lazier than lazy I guess. 😂
Hello bread machine sinner.....could you please share how you made it in the machine, I mean which steps did you follow from the video and which setting and timings did you follow with your bread machine? Many thanks.
PS thank you Ben for your easy to understand video and lower oven temperature (will save energy)
@roxanav.b.4424 To the bowl I added the boiling water, butter, buttermilk and a beaten egg. Then to the mixture, I added the flour, salt and sugar. The sourdough was added last so it was on top. I then use the knead function on the bread machine 2 times (like 2stretch and folds). Once the dough has doubled I use the bake function of the bread machine and bake the dough for 1hr.
@@user-fn1qs1qs4n Thank s so much for this idea! I will try it. Best regards.
I just found your channel and will never go back to the old sourdough starter way! So thankful for your videos. Have been SEARCHING for a sandwich bread with such simple instructions. I was so excited to see when you posted this. You’ve got 99.9K subs. Let me be the first to congratulate you on 100K! You’re awesome!
I just made this bread today. It is the best sandwich bread I’ve ever tasted or made. I am so excited about it and I can’t wait to make it again. Thank you,Ben.❤ I am sending this recipe to my sister. I’ve bought your loaf pan and the bees wax bread cloth on Amazon through your affiliate link for myself and my sister. Please don’t stop making your videos! 🎉
BEN I would love to see you do a sourdough pizza!! Love your videos even if I watch them more than once.I always learn more.😊
YOU! Sir, are appreciated. Watched it 3 times this morning, printed, followed the step by step instructions. Made a ham and cheese with mayo sandwich, and oH! it is delicious! Great video with wonderful content.
I love how informative and thorough your videos are! Thank you!
Everyone should have a kitchen scale.
First, I am so impressed and grateful that you manage to answer all the questions on your videos- it’s rare, and extremely helpful. You even answer the same question that’s been asked and answered several times, which is quite generous. You might want to pin a couple of those, esp the one about fresh milled flour, that contains helpful info I’ve not seen anywhere else.
So! Bread is in the oven and looking great. Used 240g KA bread flour, 60g Barton Springs mill Butler’s Gold 00, 40g AP. Two week old starter out of the fridge. Mixed it up at 7pm left it on the counter. Forgot to put it in the fridge bcs wine, and at 7am it had tripled in size. Oops, I thought. Flattened it out, shaped it per your demonstration , stuck it in a loaf pan. Felt like a strong loaf. Back in the fridge for a couple of hours, then took it out to proof, it doubled. Scored it, popped it in the oven, rose another inch. I draped some foil on top after 30 minutes to keep it from getting too brown. Mine was 204F after 45 minutes so could have taken it out sooner. I just know it’s going to make the best BLT’s! My Black Krim heritage tomatoes are amazing, so this had to happen. Other than using up the rest of my BSM and AP flours, there were no adjustments. Even added all the salt. I did happen to have some thick, fancy whole milk buttermilk so added a bit of water. I’m a newish sourdough baker and this is the best yet. I stick to pan breads- boules with big holes, inconvenient shapes and hard crusts don’t work here. Someday I’ll make a decent rye loaf. Thank you so very much, and howdy from your southern neighbor in San Marcos.
Update: turned out great! Beautiful crumb and delicious.🎉😊
Excellent! Enjoy those BLTs, you have my drooling this morning...
Excellent video, as always. Really happy you are putting out more videos lately 😊
You are my favorite source for all things bread related. And thank you for the buttermilk hack! I now have beautiful buttermilk at my disposal!!
Thank you so much for sharing your expertise ! I almost gave up on sourdough, but you have simplified it and make it user friendly! For the first time ever, my bread making comes out consistently delicious❤️
you are my hero....this one is even better than the ones you made in the past. the dough came out so good and i was amazed...i am using 3 smallish baking pans, which are now in the phaze of final rise for 2 hours. one of them i will not bake today since i want to see if i can store the dough in the baking pan, in the fridge for the night, so tomorrow i will have a fresh baked small loaf. i am sooooo looking forward to taste my bread. thank you so much for this. greetings from Israel...
How did the bread from the refrigerated dough turn out?
Ben, another great and informative video. Thanks 😊
My loaf is coming out of the oven in 20 minutes... It's a magical moment!
If you bundle up your recipes with the new sour dough starter method and put them in a physical cookbook, I will be the first to buy it!!! I need another great one for my kitchen library!
I love this idea!
Some day! I don't have enough tested recipes for a cookbook yet, but I will.
@@ultimatefoodgeek def looking forward to it! 👍👍👍
You really are my "Sourdough god". Bought everything you recommended and bought, you are never wrong! Love every recipe and gadgets
I really enjoy your way of explaining the details and scientific background behind the individual steps. Thanks for creating more videos!
I have tried your bread recipes here lately and I have found that they are far more Superior than the bread I've been making in the past. I absolutely love my 2 lb Pullman loaf pan but I've often wished I had a smaller one and I'm glad you mentioned that in your video so I went ahead immediately and pulled the trigger and purchased one this will be the perfect size loaf of bread from my son and I as we are both living alone in our home. Thank you for the video
Love ur website! Been waiting 4 this. So much easier to get your recipes without scrolling thru RUclips. I just pretend you are talking thru the recipe. It’s my entertainment for the day! Keep it up😊
Best ever! My hubby says we may not need to buy sandwich bread again.
Mission accomplished.
I was ready to give up sourdough before I even got started until I watched your videos. I haven’t purchased one loaf of bread in a store since my first “Ben Starr” loaf. My adult kids have never liked sourdough, and now they love it. Thank you for keeping it stupid-simple (but yet so smart!)
I'm one of those who makes your boule recipe in a pan. Thank you for developing this. Must try!
There is so much great advice and information in these videos that I need to watch them more than once.
I love your honesty. That's refreshing.
Today I am eating a sandwich from my first real loaf of sourdough bread (thanks to you, Ben!) along with a side of crow. After moaning and complaining for over a month of coddling a starter that wouldn’t rise, the angels sang yesterday: fully doubled starter! And there was your RUclips for Simple Sourdough Sandwich Bread to boot, so I whipped out my King Arthur bread flour, etc. and got to work. It took MY bread about 20 hours to double, which was perfect timing for making bread at 8 a.m. this morning. Although I still need more kitchen time to get the loaf as beautiful as yours, I’m proud as punch to get to eat the best ham sandwich ever for lunch today! Thank you, thank you, thank you.
Success!!! Congrats, Sharon, and welcome to the simple sourdough lifestyle. Forget about your starter. When you feel like baking, pull her out and use her, and then forget about her again.
Thank you for your excellent videos and extra thank you for the printable recipes!
You bet! People were begging for them. That's one of the reasons I haven't had a video out in a month. :-D
@@ultimatefoodgeek Thank you for your meticulous instructions and putting your heart into teaching us :)
Thank you for another great video!! Your videos have made me a much better sourdough baker. My wife really appreciates it!! 😂
Salted butter contains 4.5-6 grams of salt per pound. Which means that three tablespoons of butter would add 0.42-0.56g or 0.015-0.02oz of salt. The recipe calls for 14g of salt. A half a gram of salt will not make a noticeable difference in your bread one way or the other.
Good to know!
That's the conclusion Adam Ragusea reaches in his video on the subject, too.
Thanks as I don't unsalted butter at all and have always used in my baked goods with no problems
Brands do have varying levels of salt, but the amount is listed on the package and it’s not hard to do the math.
Good to see you Ben “Sourdough Rock Starr” you’re the best!
Ben. Thank you so much for making sour dough pleasurable. I made your sandwich bread to day and it is amazing. Hubby even liked. So glad I found your videos they saved me from giving up.
Made a batch of this dough last night, and its now half way thru the bake time. Thanx for all the great videos, very helpful to a beginner. Ahd the cinnamon rollsare excellent. I emptied the jar that i set aside for the cinnamon rolls and just for gigglesI swooshed 27g of water and 27 APF in again my starter came back from nearly nothing. So i bulked it up twice, now at 354g, Amazing, lol
On another video you used a greased ziploc bag to keep your dough in overnight. I found a 2-gallon ziploc bag that is the perfect size for a double batch of sourdough and I just fold the bag up and store with my scale to reuse the bag for the next loaves.
I also just purchased a Dutch dough whisk and it’s a game changer!
I haven’t tried the beeswax wraps yet but that’s next on the shopping list.
Chef Ben, Looking forward to you showing us how to make sourdough rolls. Thanks!
I would love to see you do a video of your favourite kitchen gadgets Ben.
Also … one with some fun cooking hacks that you use. You’re a fabulous teacher and I love your wit and humour. Keep the videos coming! ❤
Thank you for this! Can't wait to make a loaf tomorrow 😊
Thank you Ben, after a failed experience with a complicated method I wil use your recipe.
You're why I have a loaf of sourdough-started sandwich bread in the proofing box as I type this. Not your recipe for _bread,_ but I _did_ use your method for starter!
I really enjoy your video’s. You make the baking of bread look so easy. I plan on using your recipes and techniques this week. While I’m not “lazy” I am very very busy with taking care of grandchildren, chickens, cats and a dog. Oh, and a husband who loves to eat. I am so blessed!
I made it yesterday. It’s the best sandwich bread I’ve made.
So happy for a bunch of new Ben videos recently. Going to try this one tonight. PLEASE a bagel recipe next? I make sourdough bagels but they all require "active, bubbly" started and I AM LAZY!
I just love to watch you. Your personality just shines! Makes watching bread making not only very well explained but fun to watch and makes one feel like they can bake successfully! Thanks Ben
Love all your recipes ❤
Love it!
Love your content. You are entertaining and you are one the best teachers I have ever followed. We make your recipes all the time. Thank you for this one. It was needed.
I can't wait to try this!!
this series is amazing! thank you!
Wow, I’m so excited to try this recipe. Your simple sourdough recipe inspired me to begin my sourdough journey, and this sandwich bread version looks divine. Thank you so much Ben!
Excited to try this one
Love your recipes. And your videos.
Thanks for all your help, love your videos
Hey Ben, I have learned so much from your videos. I cant wait to try this sandwich bread recipe. Thank you! You are my sourdough yogi 😂😊
Thank you! Looking forward to that recipe!
Another great video! Thank you so very much for educating us.
0:40 just saw your Master Chef audition. You are so much fun!!!
Another brilliant video. Thank you. I love your recipes. They work!
Thank you I recommend your videos all the time
I made this yesterday using the Pullman pan. It baked perfectly! It’s so easy to slice. Another great bread recipe. Thanks Ben.
Amazing
Love this video,thanks for sharing Ben❤Barb
I have been WAITING for this video! I'm so excited to make a loaf!
This is just what I needed. Thank you.
Totally going to try that method. Thanks a bunch!
Thank you! I love your videos and will be trying this recipe.
Thank you for all your good advice in the kitchen.
I love it!! Can you pretty pretty pretty please do a lazy bagel recipe!!??
It's filmed!
love how informative this video is!
Ben is the best!
I just made this!!! Oh my goodness!!! Sooo good!!! Thank you Ben!!!
I’m making this bread today - I absolutely love your SD technique and can’t see myself going back to the stater jar on the counter anymore 😎. I use beeswax cloth as well … and if you’re so craftily inclined (I make candles too), you can rejuvenate your worn out cloths by sprinkling new wax bits, heating in the oven or ironing over grease proof paper … easy peasy… and cheaper than buying new. Can’t wait to try this bread - I even ordered an offset knife as you suggested 😊 Thanks!!!
GREAT suggestion!!!
Hi Ben! I'm so happy to see a new video from you. I have been wanting to try sandwich bread. I Love your techniques and methods! They make so much sense to me. I took a sourdough class recently and just left more confused than ever, and I thought... there has to be an easier way! And, after a search, I found you! I used your boule recipe and made an absolute perfect boule the very first time I have ever touched sourdough anything. Thank you so much! I do have a question, though. In your boule recipe, you said you could make a loaf with that recipe by inverting another loaf pan for a cover. Do you have to cover the loaf pan in the same method here if using a regular loaf pan? I happen to have glass Pyrex ones, so I don't think I can do that method with those. P.S. it now drives me crazy to see videos of people slaving over sourdough. Who has time for that?
Same here. He really knows the science. Made me love baking and not slaving and have me work around the starter
There's no need to create a closed baking environment for this loaf. We're not after an "old-world" crispy crust for sandwich bread, and that closed environment is what creates that great crust. You don't have to do it with the boule recipe, either, if you're baking in a loaf pan, it's just a crust improving technique!
Me too, he is so much a breath of fresh air....brightens my day!
Thank you! I am learning so many great things from you!!
I use Pyrex, too. Great question!
I seriously can't wait to make this bread!! 💯
I’ve been looking for a good sourdough sandwich loaf, thank you!
I sat here drinking a glass of buttermilk while watching. Thanks for making these things easier. Do you have a sourdough pancake recipe? I couldn't find it if you do.
Yes! We need sourdough pancakes!!!!
Heard!
Pizza dough please.
Thanks Ben.
Thank you so much for your videos, I love how you made sourdough baking simple for me
thank you Ben🎉🎉🎉🎉I use all your recipes and bread techniques
Might I just say you are amazing and so kind about answering questions and try so hard to help everyone be successful. Just want to give you a shout out for that Ben!
Thanks Ava! *hugs*
Hi Ben! I love your recipes and cannot wait to try this 1! And thanks for the great Product tips in in this video too!!!
I’m so excited to try this. Just recently bought the bread box you have and the Pullman pan was just delivered the other day! Can’t wait!
Love your starter method, bought a scale to make sure I got it right. Can't wait to try this one!
looks awesome. Ben Starr, the ultimate teacher!!!
This is the 3rd of your videos I’ve watched in a row, love them. New subscriber from Australia 🦘😀
Thank you for your videos. You gave me the confidence to get started, and now I am hooked.
These videos are so informative, and thank for replying to questions! My sourdough boule turned out perfect from your other video 😊 I will for sure be trying this one next
Your video making is really amazing
Hey Ben! This is awesome! Thanks for the recipe! Can’t wait to try it! You are appreciated for all your sharing and help!! 👍
Thank you. 🙂
Congratulations on hitting the 100,000 subscribers mark, Ben!! 🎉👏👏👏🥖🍞
Thanks, Ceecee! Very exciting.
Your sandwich loaf was wonderful as is every recipe I’ve made. Thank YOU!
I e got the same Pullman pan that you used. I’ll be trying it this weekend! Thank you!
Love your way of making bread. I am going to give your recipe a try later this week
HI Ben. thank you so much. This will be great. 😁
Thank you for sharing your technique on bread making. I appreciate the way you explain your recipes
I just made mine today. It tastes amazing. Thank you for all your help
great video ben, very well articulated and explained as usual, you're basically the only reason I've been able to make sourdough :)