John, I've been making my own bread for over 30 years but I'd like to thank you for helping me move from just making the standard loaf I always have made, to trying and making all the other breads. Yes I still need to perfect the more stick doughs like that for ciabatta, but I am getting there.
I think it's fantastic that you are engaged with your viewers and have been responding to so many people. I love your videos and will be making bread today for myself, it's my favorite! Thanks so much for the amazing videos and kind personality.
Thanks for watching Ethan, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thanks again for watching Lisa. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
I've made this loaf probably about 4 or 5 times now and it turns out better every time! Today though I realized I forgot to add the sugar to the poolish so I added it this morning and let it sit another 2 hours before mixing the dough. But I had the quickest and most successful second rise than I've ever had! So good and definitely a recipe I'll be keeping on hand. Thank you!
Hello again John! I made this sourdough loaf today and it was just perfect. The kids loved it but most importantly so did my wife! I know I mentioned that my sourdough rolls were very tangy but this loaf was spot on for out taste. I used a more recently fed starter rather than a more mature one. I’ll keep working on this. Thanks so much for introducing me to the world of baking sir!
Baker John, we love ya out here in California! With all the panic due to the virus pandemic, the store shelves are cleared out of ANY bread. I have been managing by using your fine recipes and making bread for me and my daughters. You have been a Godsend. Thank you.
Dear John, your book arrived per mail today. You actually signed it, thank you so very much! What a pleasant surprise. I look forward to trying every recipe in it. Greetings from Germany and all the best to you. Martin
This is the perfect sourdough loaf! I am amazed at how simple it is! I’ve never had such success. I’m so thankful for your video. Definitely a loaf I’ll be making weekly. My family thanks you! ❤️
Fantastic Haley! I'm pleased you gave it a try my friend and it turned out well. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/ Also here are links to my two accompanying videos. Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/ And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
11months ago I wrote to you regarding the failure I had making this recipe. I tried again with a mature sourdough yeast. It came out beautifully!!! Thank you. Wish you sold your cookbooks in the USA. Blessings from Northern Idaho
Dear Mr John. You have a very soothing voice indeed. My husband and I really enjoy watching your video and trying out your bread recipes. Easy to follow. I couldn't be more happier looking at the bubbles in my starter. Can't wait for more baking ideas....warm wishes from sunny Singapore!
I was wondering where can I find your bowl cover as I have been using regular cling wrap all this while and I don't like the idea of creating more trash. Thanks in advance
John. I have practiced this bread a few times. Today I made three of the best loaves of Sourdough Sandwich Bread I have ever tasted. Thank you my friend.
Thanks for watching SC, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I have just made this bread and it turned out very well ! I have never seen a recipe with such low hydration at 53%.I would have thought a bread with this little amount of water would turn out very dense , but no, its soft and moist . It must be something to do with the poolish method. Thanks John !
Exactly what I was thinking. 53% hydration, there must be a mistake. Normally the higher the hydration the softer the bread. I recently made John’s Sourdough Dinner rolls recipe with success. I’ll have a go at this.
I agree that sourdough bread is better than ordinary yeast bread. Since I started following your recipes I have not bought a loaf but made all the bread we use. And the spin off sourdough pancakes are delicious.
Hello John Just a few words to say thanks for your sourdough mixture, yesterday I made up a batch and tried it on wheat flour, went very good everything worked perfectly Yesterday I made a batch of sourdough with Spelt flour ( this is called hier in Germany Dinkel flour ) With some Rye flour ( this is called hier Roggen flour ) it took just the same time to develop as your English flour. The results are very good. Thank you so much. Michael Fountain.
Thanks again for watching Chef, Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
For anyone watching that doesn't have any bottled water or a filter, you can use ordinary tap water but it's important to let a jug of water sit for about half an hour. The chlorine in the water will dissipate into the air, making it safe for using to make your sourdough, but you must leave it to sit for at least half an hour. 👍
John, thank you for this recipe. I tried this the other day and I must say, I don't think I will bake a loaf of bread any other way now. The ferment is the way to go for a lighter and tastier bread. I will give it a try 50/50 next time. Thank you again for some brilliant & easy to follow recipes.
Thanks for watching Richard, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hello John. I made and loved your sourdough sandwich loaf. What I loved the most was the short fermentation times, which makes it a practical bread to make. I suppose the polish is the answer. Thank you!
Glad you enjoyed it. Thanks for watching my friend. My latest video recipe Fruit Scones. ruclips.net/video/djJmpchr4tA/видео.html Also here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/
4 года назад+1
Just completed this bake! My very first bread ever... I followed you recipe... thanks!
You are a great teacher and sourdough is my favorite bread... if the baking gig doesn’t work out you are the best Winnie the Pooh voice I have heard since the original!🤔🤔😂😂😂 Just sayin. Thanks for sharing!
😂🤣😂 Thanks for watching Scot, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Glad you liked it!! My latest video recipe. Here is the ingredients list and full written method on the channels website, Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Wow, thank you! Rachel. My latest video recipe link for. No knead rustic crusty loaf. ruclips.net/video/jEmnZwQcPzU/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/ Also check out my Christmas playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Thanks again for watching Aura. I thought you would like this one😉. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
John, thank you so much for this amazing recipe. I, like many here struggle with the rise. I do everything by the book but my dough does not seem to rise. Even after 9 hours. It rises only like 20% even though my started is very active and bubbly and my poolish looks exactly as healthy as yours. Maybe you can troubleshoot my steps below? 1) At 9pm I take my left over sourdough starter out of the room temp (22c) cupboard and feed it. 2) At 9am the next morning the room temp 22c starter is very healthy/active and has doubled, sometimes tripled in size. I mix the poolish exactly and place the sourdough starter back in the cupboard where it will remain the whole day until 9pm when I feed it again for the next mornings poolish/bread. 3) I cover the poolish and let it ferment at 22c for 24 hours (The next morning 9am) 4) After 24 hours, the poolish looks exactly like yours and it smells amazing. I mix the dough in my stand mixer exactly as in the video and let it proof at 22c 5) At this point after 9 hours it still has not risen. It has risen slightly. Like 20%. I have even tried proofing in an oven slightly heated for a few seconds with the same result * I only use bottled spring water only that is also room temp. * I also cover my dough with a shower cap and it has not dried out. * I always use exact metric measurements (Scale) * I have tried bread flour and AP flour (No difference) **** In Canada both AP and Bread flour has 13% plus protein (4g Protein per 30g of flour) Please, any tips will be appreciated!
Hello, the only thing I can see is I prove mine for only 1 hr not 9. This could be the reason as over proved dough collapses. Thanks for watching my friend. Here is my latest pie video recipe. Waitrose Turkey and ham pie ruclips.net/video/QSSdkl-jiM0r/видео.htmlecipe Here is the ingredients list and full written method on the Waitrose website, www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt Plus checkout my Christmas playlist here, 17 fantastic Christmas recipes, from roast potatoes, to roast turkey, everything you need for a great and successful Christmas day dinner. ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
@@JohnKirkwoodProFoodHomemade Hi John, thanks for the reply. The problem is that I am not getting any rise at all, even after 9 hours the loaf has barely risen. Initial proof never reaches 50% or doubled in size. It only reaches like 20% max.
I've been searching for a good soursough sandwich bread recipe for ages, and after a lot of dissatisfaction and faffing about I've finally found this. Really chuffed with how it turned out and how easy it was to make. I'm going to be baking this regularly from now on.
Thanks Steve! I do the sam with Polish and yeast together to give me a whole wheat/white bread type of loaf. It is a sour dough darker bread with deep flavors as i add spices to the loafs. I do the same with my english muffins too. Peace, Love, Joy, Lazaro
Thanks again for watching Lazaro. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Hello! I’m such a fan of sourdough. I love baking with it. Thank you so much for sharing this easy, delicious recipe. I made it this weekend and it’s simply lovely. I left the polish to ferment for roughly 15 hours, then finished the dough. I had a busy few hours planned away from home, so popped it into the fridge and took it out about three hours later. I left it on the counter for a while to warm up a bit, then formed the loaf and popped it into a pan for second proof. As the dough was still rather cool, the second proof took longer than normal, of course, but I was puttering at home, so no worries. It produced a beautiful crumb with a nice tender/crisp crust. I used AP flour. Thank you again for sharing your knowledge and recipes. 👍🏼🤗
My name is Peter. I live in Edmonton, Alberta, Canada. First, let me say I absolutely love your videos. My partner and I both enjoy watching them in the evening and I have made a few of the bread recipes successfully so far. I find them informative and well put together, and enjoy the personal touch you give to them. I especially like that you have recipes for classic UK foods, especially the meat pies and desserts which I am looking forward to trying. Thanks for hosting this channel and sharing your expertise. I haven't a lot of experience with sourdough but I tried this recipe and it sadly went quite wrong for me. I know it's not the recipe at fault of course. I followed the measurements and times quite exactly but after adding the poolish to the main dough flour and bulk proofing, it seemed to stop all activity. I know you have to read through many comments daily, and I tried to be brief but wanted to include some details to help you help me maybe troubleshoot what went wrong. My starter (half rye, half unbleached plain flour) had been recently fed, had just domed and was just starting to collapse. I made the poolish around 6 pm. House temperature is between 18 - 20 C. It rained that night and there was a pretty rapid climb in humidity. When I checked on the poolish, at 14 and 18 hours, it seemed to be bubbly and so I proceeded to add the flour and mix. I mixed about thirteen minutes in the stand mixer. The dough was still a bit sticky and didn’t seem to have a whole lot of gluten development but I put it in the oven with the light on to bulk ferment. Dough temperature was about 28 C. I only used bottled water. One hour went by. A very slight rise in the sample jar. Two hours. No rise. No puffiness or visible gas in the dough. No bubbles. I started to get worried that lack of gluten development had given the CO2 nothing to work against and the gas was just blowing off. The dough was quite slack and tore doing a windowpane test. I tried doing some "stretch and folds" to build gluten strength. I ended up adding a touch more flour and kneading it a bit. That got it closer to the right feel for 53% hydration. It was much closer to a silky more elastic dough than a high hydration one. Back in to the oven with the light on to proof. It was close to the 24 hour mark since mixing the poolish, and 6 hours since mixing it into dough. Four hours since I added the flour and kneaded. No perceptible further rise. I gave up and chucked the dough in the compost. So, these are the things I thought of initially as possibilities for failure and you can tell me if, in your experience, these seem likely: 1. My starter fed on the poolish too quickly and petered out early leaving no rising power for the loaf, OR, the shock for a half rye sourdough starter eating straight white bread flour made it lose a good deal of activity. 2. The dough was too wet from the humidity and I should have made sure the dough was silky and elastic before bulk fermentation, adding a small amount of flour and kneading. 3.Kneading the dough for a prolonged period and adding flour late in the process didn’t recover the dough but just knocked any remaining gas right out of it. Hoping to try this again, soon. Thanks again. All the best.
Thanks for watching Peter. Go through my 3 main SD bread making rules below, especially 2 and 3. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out (using digital scales) for successful results. 2. Use digital SCALES for all of the measurements, including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are way too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the sourdough yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
You got this! 👍 Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Hello John! I made a wheat flour starter out of my rye starter (I still consider myself a beginner) and this was my first choice to test out my new starter “Whitney” as your loaf looks incredibly delicious - What can I say... Today I made a new poolish, ‘cause the bread is already gone! Great taste and it’s so sturdy, easy to cut! Thanks a bunch, greetings from Germany
Hi John, Just watched this video…..Very nicely done. I look forward to trying the recipe. I subscribed to your channel when I saw all the videos you’ve made, and my husband started salivating as he looked at them too. Thanks for sharing with all your subscribers. From San Antonio, TX, USA
I re-awakened my dried and frozen sourdough starter for this recipe. I hadn't been successful with sourdough bread, just muffins and crumpets. I like the sandwich style rather than the crusty dutch oven round style. Your recipe turned out perfectly, and the taste is amazing. Kudos from a fellow North Easterner now in Canada :)
I just received your cookbook and starter in the post yesterday and I’m so excited! Thank you so much John for making such helpful and easy to follow videos. :)
Thanks for watching heyltslori, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thanks again for watching Rednose, very kind. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
I tried this recipe I let the polish ferment for 12 hours( in india the room temperature is 35°C) handnead the dough first then for 10 mins , 1hour first rise , second rise for 45 minutes the dough expanded but it didn't rise and when I baked it in the oven at 190°C and cracked from the top . Can you please guide me with what I did wrong? Also I have been trying all your recipes since a year , and I have been absolutely loving them .me.I have been following you on youtube I have made and tired all your Breads and they always came out perfect the way to explain the hydration process amazing 👍👍. Thank you so much John "You have influenced my life in such a positive way words cannot express my appreciation you are truly an inspiration".God Bless You!.As I'm from India and here in summers the room temperature is on a high side around 32°c -34°c ,so please guide me about for how long should I keep the starter poolish and yeast poolish.Thanking you for your kind consideration. Nandita Kapoor India
God bless you and your family too my friend Nandita. Please follow these 3 simple rules. I can't suggest anything about the hot climate, you just need to cool it down somehow. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
Thank you so much John for your guidance ...il try again I m using Bread flour T65 with protein content 13.2% and at times I use T55 Bread flour with 12.9% protein .May be I kept the poolish for 12 hours now Il try keeping it for 6 hour may be it was over fermented.Thank you so much I'm really thankful to you for the way you guide and replied.God bless you!Stay blessed 💞
John, my Holy Grail used to be a few perfect slices of toasted sourdough topped with either poached eggs, or scrambled eggs, for my wife Pam on a Sunday morning. Thanks to your Dutch Oven sourdough recipe we've made it! But now I want to see her enjoy some (home-cooked) corned beef sandwiches on home-made sourdough sandwich bread. My kitchen is too small for a fancy kitchen appliance such as yours, so it might take me a month or two at kneading school before I get there, but thanks again for giving me all the instructions I need to get there.
This is a fantastic recipe, I have made it twice so far! The only thing that is different is that mine takes way longer to rise even with a consistent temperature of 85°F. It gets there though and is a splendid bread! Thank you!
Fantastic! I'm pleased you gave it a try my friend and it turned out well. My latest video recipe. Cauliflower Cheese with a Parmesan and breadcrumb crust. You can find the ingredients list and full written method on my website, profoodhomemade.com/cauliflower-cheese/
Thank you John for doing a sourdough sandwich bread video. I have been experimenting for the last few months trying to get the perfect sandwich loaf and I'm close to what I want. I will definitely give this recipe a go. I like how yours turned out. I just hope I can do as well. I also want to get your recipe book. You have so many things I want to try and it all looks so good. You are my inspiration in the kitchen.
Thanks again for watching My friend. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/ Here's a link to the website shop where you can get a copy of the book. profoodhomemade.com/shop/
Hope you enjoy. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
Another great video John. The last bread I made wasn't supposed to be sourdough but ended up that way because my yeast was dead. It did take 3 days to make though :>) I turned the yeast, honey water mix into starter by adding flour and sugar and letting it ferment. I love your shower cap trick, very neat.
Thank you so much for making a video on how to make a sourdough sandwich loaf! I was searching to find one because my family prefers the loaf shape over the traditional round, plus I don't have a dutch oven to cook it in. I'm excited to give your recipe a try, thanks again!
John, tested making this bread in the bread machine using French bread setting which has longer proofing time and crispy crust. The bread is not as fluffy as yours but it still turn out fine and great taste. Thanks Becky
@@JohnKirkwoodProFoodHomemade This time I baked in oven with water, I am so happy, it looks like yours, crusty outside, moist inside. Added 10g sugar when kneading the dough, no sour taste at all, perfect with peanut butter & Jam. Thanks
Hi John, that is an amazing looking sourdough bread, it’s crust is wonderful and I love how soft it looks Lao. I thoroughly enjoy your videos, thank you so much
Thanks again for watching Angie, very kind. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
If you open up a school, can I be your first pupil to sign up? This is another great looking recipe. I learn so much from watching you. The 5 minutes of extra baking time outside of the pan was today's lesson. So was the little bit of flour on the top for the professional look. Thank you from the USA. I'm looking forward to your next video.
Thanks again for watching Jeffery. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Made this bread today. Forgot the sugar but I must have some really good starter because it got huge! Didn't get as dark a crust but the crumb is so tender and airy. Best bread I've made so far.
Thanks for watching PB, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I had to restart my starter (it got saved to the back of the fridge and forgotten), but I made this today and it turned out superb! Even my wife, who doesn’t like sourdough, liked it. Of course I didn’t tell her it was sourdough until after she said how good it was. Dinner rolls are next.
Wonderful! Hope it work out David. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Thanks again for watching my friend. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Thanks for watching bro, much appreciated. Don't forget the ingredients list and full written method is on the website. Please like share and subscribe for more great video recipes.
Thanks again for watching Sandra, I sometimes do that too. Check out my latest recipe. Here is the ingredients list and full written method on the channels website, Corned beef pie profoodhomemade.com/corned-beef-pie/
John thank you ever so much for all of your recipes. I made your sourdough sandwich loaf yesterday and it turned out just like yours. I love your recipes and I'm planning on doing your Vietnamese baggettes next. I also ordered a dough scraper from your site as well.
Sounds great! Thanks for the order Marcus, it helps keep the channel going. Here is the ingredients list and full written method on the channels website, Vietnamese Baguettes (Banh Mi) profoodhomemade.com/vietnamese-baguettes/
Thanks again for watching Julio, very kind. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Thanks again for watching Jay. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Thanks for watching Barry, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Made this loaf yesters, turned out amazing. Used it with poached eggs on toast. Wow. The top tip is to use Best Bread flour, lots of protein as suggested in the videos. Love to see you make a traditional Jewish Challah loaf??
Thanks again for watching Jim. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/ I'll look into that Jim, I've seen Challah made, but never tried making it myself, yet😃👍 .
I agree that commercial bread tastes absolutely bland. I disagree though that it's a yeast vs sourdough issue. I think it's more of a time issue people expect yeast to rise bread immediately so they dump tons of yeast in it. I have risen bread with a little as 1/4 teaspoon of yeast and the taste profile has been amazing. Of course it takes longer to rise, but it's just as sourdough, longer is better. Anything that rise bread in an hour or less won't be good quality bread, in my experience you need a rise of at least 2 hours to have a balance of flavor and speed with yeast, of course a longer will be better. A teaspoon yeast it's about max for a loaf of bread.
i just made a loaf this morning and it turned out amazing! thank you for the recipe and instructions. this is my favourite sourdough bread recipe yet :)
Great job! Thanks for watching Sebby. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
I am going to be making this tomorrow John. I hope I get a HUGE rise as you did. I've never had a lot of success with sourdough, but I do have a very good starter. Wish me luck and I'll let you know tomorrow how it comes out. Thank you for these delicious recipes and videos!!!
Thanks for watching Dan. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I've done 5 loaves with your poolish recipe, and all have tasted great. The presentation has improved with each loaf. On the first loaf I left the poolish out to ferment for over 24 hrs and it overfermented, but it still tasted good! I am using all purpose flour, as there is no bread flour to be found. I realized that I prefer a wetter dough, so I have added an extra 10% water. Though it is a tad stickier, it makes for bigger bubbles in the crumb. The taste is the same. I just found your dutch oven video, which was also very helpful. I was trying to calculate the percentage hydration of this recipe. 200g flour in the poolish and 265g of flour in the recipe, to 200g of water, which is 465g flour to 200g water, making a 43% hydration, but this makes no sense and must be incorrect. I know the dough is wetter than that. What is my calculation error? Thanks for the guidance. Hello from Canada, and cheers!
You forgot about flour and water from the starter, that's extra 100g of flour and extra 100g of water which gives 300g water/565g flour *100 = 53% hydration :)
Just seen your farmhouse loaf on Facebook, fantastic effort Sue. 👍 Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
John Kirkwood love trying different bread recipes, make all of our bread, cakes and biscuits, it is still refreshing watching you making everything, so clear and concise, anyone should be able to follow, thank you 😀
John Kirkwood my poolish didn’t end up near as runny as yours though. I followed the recipe. Maybe my starter was thicker not sure. Is this okay? I’ve never made a poolish before.
This is great! I’m on my second go round with this recipe, and the first one was 🔥! In fact, it’s my favorite (as well as my wife and daughter’s) sourdough recipe I’ve found on RUclips so far! Question: are you not supposed to score this one? Or is that optional? Thank you again for this video!
Thanks for watching BR, much appreciated. Score if you want too, I don't. 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I haven't taste my bread, waiting for it to cool down but it smells so good. If I succeed, your recipe is the first sourdough successful recipe I could find on the internet. I have dumped so many batches before, fail so many times before, until I find your recipe.
@@JohnKirkwoodProFoodHomemade Comeback to say that it was good. Then i tried another recipe and I failed again. So from now on, I will only follow you.
Glad you liked it Janet!! Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Thanks again for watching Meena. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
@@JohnKirkwoodProFoodHomemade the bread turned our AMAZING i can say one of the best i've ever made .. soooooo happy and appreciated . i've tried so many sourdough recipes but never satisfied and had to add few more ingredients in order to get better taste .. but yours ..simple but full of flavor same as regular bakers .. I WISH you can present SD baguette .. i've tried to replace your recipe with SD started but it didn't work with me ..ciabatta baguette croissant etc .. i'm so happy and would like to post the photos so you can see but couldn't find ur insta account
Hi John I am new in your channel I am Armenian we bake our on bread the name of the bread lavash that is the flatbread so delicious and diet bread , enjoyed your videos you did awesome thanks for sharing happy new year 🎆
Thanks for watching Anna, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thanks again for watching Jim. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Thanks for watching Rodrigo, much appreciated. Very kind, thank you 😃😉👍. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thanks for watching AC, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thanks again for watching Nancy. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Nice job my friend. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Thanks again for watching RA. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
John, I was skeptical of your hydration level. So much so that I had to make it, following your exact measurements and procedure. The hydration level in your formula appears to be ~53% (300/565). I don't think I have ever made bread with lower than 62%, so you can see why I was doubtful. Well, I take my apron off to you - it's great! The rise, oven spring, crust, crumb, softness, and taste are all very good! In appreciation, I will be making a small donation to your channel. Thank you!
Thanks for watching Rayford, much appreciated. No my friend the hydration is higher than that, I don't think your taking into account the water in the sourdough starter. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Yes, John, I did include the water in the sourdough starter. Provided your starter is 100% hydration (100g flour plus 100g water), it provides 100g water. That 100g of water plus the additional 200g water that you added to the poolish is a total of 300g of water. There is no additional water added to the main bread recipe. So, 300g water divided by 565g flour give you a 53% hydration level. If your starter is something other than 100g flour plus 100g water (100% hydration), then these numbers could be off. Please, correct me if I'm wrong, but the bread turned out great! Yes, I am subscribed to you on RUclips, Facebook, and am now a Patron supporter. I really enjoy your videos! Keep up the good work!
@@Asdayasman No, not in the bakery world. The hydration percentage of a bread dough is defined as the total amount of water divided by the total amount of flour times 100, i.e. (50 grams water / 50 grams flour) * 100 = 100% hydration. A good explanation can be found at www.sourflour.org/2009/08/all-about-hydration-2/ . As indicated above, John's formula is 53% hydration, (300 grams water / 565 grams flour) * 100 = 53%. A Google search will turn up much more info, if you care to do a search. Bakers use weights, rather than volume measurements, because it's much more accurate and can be easily scaled, up or down. Everything in a bread formula is expressed as a percentage of the flour weight, usually in grams. More than you ever wanted to know about baker's percentage - en.wikipedia.org/wiki/Baker_percentage ;)
And the same to you my friend. Thanks for watching. Here is the ingredients list and full written method on the channels website, Lemon pudding profoodhomemade.com/lemon-pudding/
Thanks again for watching Keane. Good luck my friend. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Thanks for watching preta, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I love the way you did the final proof - in the sink surrounded by hot water. FYI, I am a Tommy of sorts, at least 80% of my dna says English, Welch or Norman but 20% is pure Scot - the Robertsons of Edinburgh.
Interesting mate. Thanks for watching John, much appreciated. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Hi John, thanks again for sharing your cooking and teaching talents (As well as videography). I made this recipe last night and the dough was very stiff... I calculated the hydration percent at 53%... Also I used my poolish after about 9 hours and the rise was just peaking out, not sure if that makes a difference in the bread.
Your quantities are way out my friend. Go through my 3 main bread making rules below, especially 2 and 3. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
@@JohnKirkwoodProFoodHomemade Thanks for your prompt response, Your 3 main bread rules are spot on. As with all bread recipes that I have made I will keep trying till I figure it out.... normally I am not that far off and the results are edible, although I have made a few bricks, usually as a result of not giving the bread enough time to do its thing.
John, I've been making my own bread for over 30 years but I'd like to thank you for helping me move from just making the standard loaf I always have made, to trying and making all the other breads.
Yes I still need to perfect the more stick doughs like that for ciabatta, but I am getting there.
Thanks for watching Bryan, much appreciated. Wet hands for wet dough my friend 😉
I think it's fantastic that you are engaged with your viewers and have been responding to so many people. I love your videos and will be making bread today for myself, it's my favorite! Thanks so much for the amazing videos and kind personality.
Thanks for watching Ethan, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
The stuff of life in winter time. Comforting, filling, nourishing. Sourdough compliments every winter meal morning, noon and night.
Thanks again for watching Lisa. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
I've made this loaf probably about 4 or 5 times now and it turns out better every time! Today though I realized I forgot to add the sugar to the poolish so I added it this morning and let it sit another 2 hours before mixing the dough. But I had the quickest and most successful second rise than I've ever had! So good and definitely a recipe I'll be keeping on hand. Thank you!
Don't forget, the slower the dough takes to proof, the tastier the finished bread will be.
Hello again John! I made this sourdough loaf today and it was just perfect. The kids loved it but most importantly so did my wife! I know I mentioned that my sourdough rolls were very tangy but this loaf was spot on for out taste. I used a more recently fed starter rather than a more mature one. I’ll keep working on this. Thanks so much for introducing me to the world of baking sir!
Nice one Roy, pleased you found a good recipe.
Baker John, we love ya out here in California! With all the panic due to the virus pandemic, the store shelves are cleared out of ANY bread. I have been managing by using your fine recipes and making bread for me and my daughters. You have been a Godsend. Thank you.
Thanks for watching Victor, it's my pleasure my friend.
Dear John,
your book arrived per mail today. You actually signed it, thank you so very much! What a pleasant surprise.
I look forward to trying every recipe in it.
Greetings from Germany and all the best to you.
Martin
You're very welcome Martin.
This is the perfect sourdough loaf! I am amazed at how simple it is! I’ve never had such success. I’m so thankful for your video. Definitely a loaf I’ll be making weekly. My family thanks you! ❤️
Fantastic Haley! I'm pleased you gave it a try my friend and it turned out well. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/
Also here are links to my two accompanying videos.
Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/
And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
11months ago I wrote to you regarding the failure I had making this recipe. I tried again with a mature sourdough yeast. It came out beautifully!!! Thank you. Wish you sold your cookbooks in the USA. Blessings from Northern Idaho
We do ship to the US from my webstore BG. Here is a link/ profoodhomemade.com/shop/
Dear Mr John. You have a very soothing voice indeed. My husband and I really enjoy watching your video and trying out your bread recipes. Easy to follow. I couldn't be more happier looking at the bubbles in my starter. Can't wait for more baking ideas....warm wishes from sunny Singapore!
I was wondering where can I find your bowl cover as I have been using regular cling wrap all this while and I don't like the idea of creating more trash. Thanks in advance
John. I have practiced this bread a few times. Today I made three of the best loaves of Sourdough Sandwich Bread I have ever tasted. Thank you my friend.
Fantastic Vicky. My latest bread video recipe. French Baguettes: Using a perforated baguette baking tray profoodhomemade.com/french-baguettes-2/
That makeshift fermentation station with warm water in your sink is BRILLIANT! I’ll be using that for my dough recipes! Thank you for sharing!
Thanks for watching SC, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I have just made this bread and it turned out very well ! I have never seen a recipe with such low hydration at 53%.I would have thought a bread with this little amount of water would turn out very dense , but no, its soft and moist . It must be something to do with the poolish method. Thanks John !
Nice one Ralph. Much appreciated.
Exactly what I was thinking. 53% hydration, there must be a mistake. Normally the higher the hydration the softer the bread. I recently made John’s Sourdough Dinner rolls recipe with success. I’ll have a go at this.
I agree that sourdough bread is better than ordinary yeast bread. Since I started following your recipes I have not bought a loaf but made all the bread we use. And the spin off sourdough pancakes are delicious.
Wonderful! Nice job.
Hello John
Just a few words to say thanks for your sourdough mixture,
yesterday I made up a batch and tried it on wheat flour, went very good everything worked perfectly
Yesterday I made a batch of sourdough with Spelt flour ( this is called hier in Germany Dinkel flour )
With some Rye flour ( this is called hier Roggen flour ) it took just the same time to develop as your English flour. The results are very good. Thank you so much. Michael Fountain.
You are very welcome Michael, I'm pleased it's going well for you my friend.
Your videos are so soothing and to the point. Love watching them and recreating your recipes. 😊
Thanks again for watching Chef, Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Cooking a loaf this morning. I only let it's set for 7 hours then finished the dough. Baked next morning 🌄
Thanks John 😊
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
@@JohnKirkwoodProFoodHomemade it was delicious I made a second loaf.
For anyone watching that doesn't have any bottled water or a filter, you can use ordinary tap water but it's important to let a jug of water sit for about half an hour. The chlorine in the water will dissipate into the air, making it safe for using to make your sourdough, but you must leave it to sit for at least half an hour. 👍
That doesn't really always work Jammy, much better to use bottled, I don't dry the yeast out myself, it's done for me.
John, thank you for this recipe. I tried this the other day and I must say, I don't think I will bake a loaf of bread any other way now. The ferment is the way to go for a lighter and tastier bread. I will give it a try 50/50 next time. Thank you again for some brilliant & easy to follow recipes.
Thanks for watching Richard, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hello John. I made and loved your sourdough sandwich loaf. What I loved the most was the short fermentation times, which makes it a practical bread to make. I suppose the polish is the answer. Thank you!
Glad you enjoyed it. Thanks for watching my friend. My latest video recipe Fruit Scones. ruclips.net/video/djJmpchr4tA/видео.html
Also here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/
Just completed this bake! My very first bread ever... I followed you recipe... thanks!
Nice job my friend, thanks again for watching.
You are a great teacher and sourdough is my favorite bread... if the baking gig doesn’t work out you are the best Winnie the Pooh voice I have heard since the original!🤔🤔😂😂😂 Just sayin. Thanks for sharing!
😂🤣😂 Thanks for watching Scot, much appreciated. Very kind, thank you 😃😉👍.
Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I thought the same thing about Winnie the Pooh 😊
Likewise, I made this same loaf over the past two days and it turned out PERFECTLY!
Thank you for the recipe.
Glad you liked it!! My latest video recipe. Here is the ingredients list and full written method on the channels website,
Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Love your direct thoughtful instruction! Some of the best I have seen! Thank you!
Wow, thank you! Rachel. My latest video recipe link for. No knead rustic crusty loaf. ruclips.net/video/jEmnZwQcPzU/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/ Also check out my Christmas playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
I was looking for an easy recipe to recreate with my first ever sourdough starter. This was so easy to bake! What a great recipe! Thank you so much!
Thanks for watching MM much appreciated. Please like share and subscribe for more great video recipes.
Music to my ears John, sourdough sandwich loaf, you have done again , thank you thank you
Thanks again for watching Aura. I thought you would like this one😉. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
John, thank you so much for this amazing recipe. I, like many here struggle with the rise. I do everything by the book but my dough does not seem to rise. Even after 9 hours. It rises only like 20% even though my started is very active and bubbly and my poolish looks exactly as healthy as yours. Maybe you can troubleshoot my steps below?
1) At 9pm I take my left over sourdough starter out of the room temp (22c) cupboard and feed it.
2) At 9am the next morning the room temp 22c starter is very healthy/active and has doubled, sometimes tripled in size. I mix the poolish exactly and place the sourdough starter back in the cupboard where it will remain the whole day until 9pm when I feed it again for the next mornings poolish/bread.
3) I cover the poolish and let it ferment at 22c for 24 hours (The next morning 9am)
4) After 24 hours, the poolish looks exactly like yours and it smells amazing. I mix the dough in my stand mixer exactly as in the video and let it proof at 22c
5) At this point after 9 hours it still has not risen. It has risen slightly. Like 20%. I have even tried proofing in an oven slightly heated for a few seconds with the same result
* I only use bottled spring water only that is also room temp.
* I also cover my dough with a shower cap and it has not dried out.
* I always use exact metric measurements (Scale)
* I have tried bread flour and AP flour (No difference)
**** In Canada both AP and Bread flour has 13% plus protein (4g Protein per 30g of flour)
Please, any tips will be appreciated!
Hello, the only thing I can see is I prove mine for only 1 hr not 9. This could be the reason as over proved dough collapses. Thanks for watching my friend. Here is my latest pie video recipe. Waitrose Turkey and ham pie
ruclips.net/video/QSSdkl-jiM0r/видео.htmlecipe
Here is the ingredients list and full written method on the Waitrose website, www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes
www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt
Plus checkout my Christmas playlist here, 17 fantastic Christmas recipes, from roast potatoes, to roast turkey, everything you need for a great and successful Christmas day dinner.
ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
@@JohnKirkwoodProFoodHomemade Hi John, thanks for the reply. The problem is that I am not getting any rise at all, even after 9 hours the loaf has barely risen. Initial proof never reaches 50% or doubled in size. It only reaches like 20% max.
I've been searching for a good soursough sandwich bread recipe for ages, and after a lot of dissatisfaction and faffing about I've finally found this. Really chuffed with how it turned out and how easy it was to make. I'm going to be baking this regularly from now on.
You are so welcome!
Thanks Steve! I do the sam with Polish and yeast together to give me a whole wheat/white bread type of loaf. It is a sour dough darker bread with deep flavors as i add spices to the loafs. I do the same with my english muffins too. Peace, Love, Joy, Lazaro
Thanks again for watching Lazaro. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Hello! I’m such a fan of sourdough. I love baking with it. Thank you so much for sharing this easy, delicious recipe. I made it this weekend and it’s simply lovely. I left the polish to ferment for roughly 15 hours, then finished the dough. I had a busy few hours planned away from home, so popped it into the fridge and took it out about three hours later. I left it on the counter for a while to warm up a bit, then formed the loaf and popped it into a pan for second proof. As the dough was still rather cool, the second proof took longer than normal, of course, but I was puttering at home, so no worries. It produced a beautiful crumb with a nice tender/crisp crust. I used AP flour. Thank you again for sharing your knowledge and recipes. 👍🏼🤗
Poolish...darned autoincorrect! 🙃
Nice one Lynda, great work. And thank you so much for your support earlier, very kind. 👍
My name is Peter. I live in Edmonton, Alberta, Canada.
First, let me say I absolutely love your videos. My partner and I both enjoy watching them in the evening and I have made a few of the bread recipes successfully so far. I find them informative and well put together, and enjoy the personal touch you give to them. I especially like that you have recipes for classic UK foods, especially the meat pies and desserts which I am looking forward to trying. Thanks for hosting this channel and sharing your expertise.
I haven't a lot of experience with sourdough but I tried this recipe and it sadly went quite wrong for me. I know it's not the recipe at fault of course. I followed the measurements and times quite exactly but after adding the poolish to the main dough flour and bulk proofing, it seemed to stop all activity. I know you have to read through many comments daily, and I tried to be brief but wanted to include some details to help you help me maybe troubleshoot what went wrong.
My starter (half rye, half unbleached plain flour) had been recently fed, had just domed and was just starting to collapse. I made the poolish around 6 pm. House temperature is between 18 - 20 C. It rained that night and there was a pretty rapid climb in humidity. When I checked on the poolish, at 14 and 18 hours, it seemed to be bubbly and so I proceeded to add the flour and mix. I mixed about thirteen minutes in the stand mixer. The dough was still a bit sticky and didn’t seem to have a whole lot of gluten development but I put it in the oven with the light on to bulk ferment. Dough temperature was about 28 C. I only used bottled water.
One hour went by. A very slight rise in the sample jar. Two hours. No rise. No puffiness or visible gas in the dough. No bubbles. I started to get worried that lack of gluten development had given the CO2 nothing to work against and the gas was just blowing off. The dough was quite slack and tore doing a windowpane test. I tried doing some "stretch and folds" to build gluten strength. I ended up adding a touch more flour and kneading it a bit. That got it closer to the right feel for 53% hydration. It was much closer to a silky more elastic dough than a high hydration one. Back in to the oven with the light on to proof. It was close to the 24 hour mark since mixing the poolish, and 6 hours since mixing it into dough. Four hours since I added the flour and kneaded. No perceptible further rise. I gave up and chucked the dough in the compost.
So, these are the things I thought of initially as possibilities for failure and you can tell me if, in your experience, these seem likely:
1. My starter fed on the poolish too quickly and petered out early leaving no rising power for the loaf, OR, the shock for a half rye sourdough starter eating straight white bread flour made it lose a good deal of activity.
2. The dough was too wet from the humidity and I should have made sure the dough was silky and elastic before bulk fermentation, adding a small amount of flour and kneading.
3.Kneading the dough for a prolonged period and adding flour late in the process didn’t recover the dough but just knocked any remaining gas right out of it.
Hoping to try this again, soon.
Thanks again. All the best.
Thanks for watching Peter.
Go through my 3 main SD bread making rules below, especially 2 and 3.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out (using digital scales) for successful results.
2. Use digital SCALES for all of the measurements, including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are way too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the sourdough yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
Thank you for this video. I’m doing the poolish tonight and bread tomorrow. ❤️. Your voice is very soothing.
You got this! 👍 Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Made bread yesterday. Love love love ❤️ Looks and taste wonderful. Thank you.
Hello John! I made a wheat flour starter out of my rye starter (I still consider myself a beginner) and this was my first choice to test out my new starter “Whitney” as your loaf looks incredibly delicious - What can I say... Today I made a new poolish, ‘cause the bread is already gone! Great taste and it’s so sturdy, easy to cut! Thanks a bunch, greetings from Germany
Thanks for watching, much appreciated. Good job my friend 😉.
Hi John, Just watched this video…..Very nicely done. I look forward to trying the recipe. I subscribed to your channel when I saw all the videos you’ve made, and my husband started salivating as he looked at them too. Thanks for sharing with all your subscribers. From San Antonio, TX, USA
Welcome aboard, and thank you for supporting the channel.
I made this bread today for the first time. Excellent and so easy! It will definitely become a staple in our house.
Thanks for watching my friend. Nice job Avi.
I re-awakened my dried and frozen sourdough starter for this recipe. I hadn't been successful with sourdough bread, just muffins and crumpets. I like the sandwich style rather than the crusty dutch oven round style. Your recipe turned out perfectly, and the taste is amazing. Kudos from a fellow North Easterner now in Canada :)
Thanks for watching my friend. Here is my latest bread recipe. Extra-large white loaf of bread. profoodhomemade.com/extra-large-white-loaf/
Love your channel! I have learned so much from you. Your sourdough sandwich bread is my go-to bread recipe. Beth 😊 from Iowa, USA.
Awesome! Thank you!
I just received your cookbook and starter in the post yesterday and I’m so excited! Thank you so much John for making such helpful and easy to follow videos. :)
Thanks for watching heyltslori, much appreciated. Very kind, thank you 😃😉👍.
Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I love the sourdough recepies 😊 as you pointed out: the tast is so much better!
Thanks again for watching Rednose, very kind. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
This recipe works out perfectly. I tried many other recipes without success. Thank you so much!
Nice job my friend, thanks for watching D, much appreciated.
I tried this recipe I let the polish ferment for 12 hours( in india the room temperature is 35°C) handnead the dough first then for 10 mins , 1hour first rise , second rise for 45 minutes the dough expanded but it didn't rise and when I baked it in the oven at 190°C and cracked from the top . Can you please guide me with what I did wrong?
Also I have been trying all your recipes since a year , and I have been absolutely loving them .me.I have been following you on youtube I have made and tired all your Breads and they always came out perfect the way to explain the hydration process amazing 👍👍. Thank you so much John "You have influenced my life in such a positive way words cannot express my appreciation you are truly an inspiration".God Bless You!.As I'm from India and here in summers the room temperature is on a high side around 32°c -34°c ,so please guide me about for how long should I keep the starter poolish and yeast poolish.Thanking you for your kind consideration.
Nandita Kapoor
India
God bless you and your family too my friend Nandita. Please follow these 3 simple rules. I can't suggest anything about the hot climate, you just need to cool it down somehow.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
Thank you so much John for your guidance ...il try again I m using Bread flour T65 with protein content 13.2% and at times I use T55 Bread flour with 12.9% protein .May be I kept the poolish for 12 hours now Il try keeping it for 6 hour may be it was over fermented.Thank you so much I'm really thankful to you for the way you guide and replied.God bless you!Stay blessed 💞
John, my Holy Grail used to be a few perfect slices of toasted sourdough topped with either poached eggs, or scrambled eggs, for my wife Pam on a Sunday morning. Thanks to your Dutch Oven sourdough recipe we've made it! But now I want to see her enjoy some (home-cooked) corned beef sandwiches on home-made sourdough sandwich bread. My kitchen is too small for a fancy kitchen appliance such as yours, so it might take me a month or two at kneading school before I get there, but thanks again for giving me all the instructions I need to get there.
That's very kind G, and you are very welcome, please say hi to Pam from me 👍 , take care my friend.
This is a fantastic recipe, I have made it twice so far! The only thing that is different is that mine takes way longer to rise even with a consistent temperature of 85°F. It gets there though and is a splendid bread!
Thank you!
Fantastic! I'm pleased you gave it a try my friend and it turned out well. My latest video recipe. Cauliflower Cheese with a Parmesan and breadcrumb crust. You can find the ingredients list and full written method on my website, profoodhomemade.com/cauliflower-cheese/
Thanks John, another successful recipe. I substitute 1/5 of the flour to rye flour, the bread turned out brownish, but still taste as good.
Sounds great!
You are the best chef ever...
Thanks...🌷
Very kind, thank you.
Thank you John for doing a sourdough sandwich bread video. I have been experimenting for the last few months trying to get the perfect sandwich loaf and I'm close to what I want. I will definitely give this recipe a go. I like how yours turned out. I just hope I can do as well.
I also want to get your recipe book. You have so many things I want to try and it all looks so good.
You are my inspiration in the kitchen.
Thanks again for watching My friend. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Here's a link to the website shop where you can get a copy of the book. profoodhomemade.com/shop/
Making this bread already!! Very easy to follow instructions!!
I will be finishing and bake my bread tomorrow.
Thank you, I really enjoyed this video.
You are so welcome!
Just started watching the channel great content
Side note: has anyone ever told you that you sound like Winnie the Pooh
Thanks for watching Jacob, much appreciated, yeah I get that a lot. Please like share and subscribe for more great video recipes.
I was also coming to thank you for this great video, and tell you that it was comforting because I was cooking with Poo.
Love the Pooh voice. It's like cooking with a friend.
Just noticed your comment. Absolutely thought the same thing
My teenage daughter was sitting next to me as I watched this and made this exact comment
Great job explaining every step clearly, Thanks................I am off to the kitchen
Hope you enjoy. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
Another great video John. The last bread I made wasn't supposed to be sourdough but ended up that way because my yeast was dead. It did take 3 days to make though :>) I turned the yeast, honey water mix into starter by adding flour and sugar and letting it ferment. I love your shower cap trick, very neat.
👍😉😃
Thank you so much for making a video on how to make a sourdough sandwich loaf! I was searching to find one because my family prefers the loaf shape over the traditional round, plus I don't have a dutch oven to cook it in. I'm excited to give your recipe a try, thanks again!
Thanks for watching P100, much appreciated.
John, tested making this bread in the bread machine using French bread setting which has longer proofing time and crispy crust. The bread is not as fluffy as yours but it still turn out fine and great taste. Thanks Becky
Never used a bread machine BT, so can't really comment, apart from interesting, especially with sourdough.
@@JohnKirkwoodProFoodHomemade This time I baked in oven with water, I am so happy, it looks like yours, crusty outside, moist inside. Added 10g sugar when kneading the dough, no sour taste at all, perfect with peanut butter & Jam. Thanks
Hi John, that is an amazing looking sourdough bread, it’s crust is wonderful and I love how soft it looks Lao. I thoroughly enjoy your videos, thank you so much
Thanks again for watching Angie, very kind. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Another great easy to follow video and recipe. I made this list this morning. It really is a delicious loaf. Thank you John. 😊
Nice job Richard, can't beat SD bread.
@@JohnKirkwoodProFoodHomemade next for me are the crusty rolls and the sourdough ciabatta. 😋
I baked this bread this morning, Absolutely amazing! Thank you
You are so welcome!
If you open up a school, can I be your first pupil to sign up?
This is another great looking recipe. I learn so much from watching you. The 5 minutes of extra baking time outside of the pan was today's lesson. So was the little bit of flour on the top for the professional look. Thank you from the USA. I'm looking forward to your next video.
Thanks again for watching Jeffery. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Made this bread today. Forgot the sugar but I must have some really good starter because it got huge! Didn't get as dark a crust but the crumb is so tender and airy. Best bread I've made so far.
Great job!
Amazing! I made this, it turned out lovely. Chef John, I love your easy, user friendly recipes and videos ❤ thank you from NZ
Thanks for watching PB, much appreciated. Very kind, thank you 😃😉👍.
Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I had to restart my starter (it got saved to the back of the fridge and forgotten), but I made this today and it turned out superb! Even my wife, who doesn’t like sourdough, liked it. Of course I didn’t tell her it was sourdough until after she said how good it was. Dinner rolls are next.
Wonderful! Hope it work out David. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
I just bought a book. If any of the other recipes are half as good as this read recipe than it’s money well spent. 😊
Thanks you Sarah, very kind, pleased you like the book.
Thank you very much for sharing this wonderful recipe. Regards from down under. ❤
Thank you, and thanks for watching my friend. Here is my latest cake video recipe, Banana Muffins profoodhomemade.com/banana-muffins/
Another of your great recipes on my list to try. Excellent video and instruction again John. That loaf really does look delicious.
Thanks so much
The loaf has come out perfect, i definitely need to make this
Thanks again for watching my friend. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Thx John I love sour dough and can’t wait to make this recipe soon you continue to inspire
Thanks for watching bro, much appreciated. Don't forget the ingredients list and full written method is on the website. Please like share and subscribe for more great video recipes.
Thank you John for another great recipe! It’s yummy. I didn’t put water in the oven as we prefer soft skin sometimes.
Thanks again for watching Sandra, I sometimes do that too. Check out my latest recipe. Here is the ingredients list and full written method on the channels website, Corned beef pie profoodhomemade.com/corned-beef-pie/
John thank you ever so much for all of your recipes. I made your sourdough sandwich loaf yesterday and it turned out just like yours. I love your recipes and I'm planning on doing your Vietnamese baggettes next. I also ordered a dough scraper from your site as well.
Sounds great! Thanks for the order Marcus, it helps keep the channel going. Here is the ingredients list and full written method on the channels website, Vietnamese Baguettes (Banh Mi) profoodhomemade.com/vietnamese-baguettes/
Thanks John. Will start right now, so will have it done for monday morning. Cheers from Belgium.
Thanks again for watching Julio, very kind. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
I always love how your loaves turn out, they always look amazing and as always Thank you, John, for sharing :-)
Thanks again for watching Jay. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Truly awesome loaf. It made my mouth water. Good luck with the channel.
Thanks for watching Barry, much appreciated. Very kind, thank you 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Made this loaf yesters, turned out amazing. Used it with poached eggs on toast. Wow. The top tip is to use Best Bread flour, lots of protein as suggested in the videos. Love to see you make a traditional Jewish Challah loaf??
Thanks again for watching Jim. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
I'll look into that Jim, I've seen Challah made, but never tried making it myself, yet😃👍 .
I made this bread today, turned out great! Thank you!
My pleasure 😊
I agree that commercial bread tastes absolutely bland. I disagree though that it's a yeast vs sourdough issue. I think it's more of a time issue people expect yeast to rise bread immediately so they dump tons of yeast in it. I have risen bread with a little as 1/4 teaspoon of yeast and the taste profile has been amazing. Of course it takes longer to rise, but it's just as sourdough, longer is better. Anything that rise bread in an hour or less won't be good quality bread, in my experience you need a rise of at least 2 hours to have a balance of flavor and speed with yeast, of course a longer will be better. A teaspoon yeast it's about max for a loaf of bread.
That dough looks beautiful.
Thanks again for watching.
i just made a loaf this morning and it turned out amazing! thank you for the recipe and instructions. this is my favourite sourdough bread recipe yet :)
Great job! Thanks for watching Sebby. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
I am going to be making this tomorrow John. I hope I get a HUGE rise as you did. I've never had a lot of success with sourdough, but I do have a very good starter. Wish me luck and I'll let you know tomorrow how it comes out. Thank you for these delicious recipes and videos!!!
Thanks for watching my friend.
Thumbs up Mr. John this looks and sounds great. I'll have to try this.
Thanks for watching Dan. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I've done 5 loaves with your poolish recipe, and all have tasted great. The presentation has improved with each loaf. On the first loaf I left the poolish out to ferment for over 24 hrs and it overfermented, but it still tasted good! I am using all purpose flour, as there is no bread flour to be found. I realized that I prefer a wetter dough, so I have added an extra 10% water. Though it is a tad stickier, it makes for bigger bubbles in the crumb. The taste is the same. I just found your dutch oven video, which was also very helpful.
I was trying to calculate the percentage hydration of this recipe. 200g flour in the poolish and 265g of flour in the recipe, to 200g of water, which is 465g flour to 200g water, making a 43% hydration, but this makes no sense and must be incorrect. I know the dough is wetter than that. What is my calculation error?
Thanks for the guidance. Hello from Canada, and cheers!
You forgot about flour and water from the starter, that's extra 100g of flour and extra 100g of water which gives 300g water/565g flour *100 = 53% hydration :)
Looks amazing, will have to give it a go. Sure it will come out good as every one of your recipes are successful for me.what would I do without you !
Just seen your farmhouse loaf on Facebook, fantastic effort Sue. 👍
Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
John Kirkwood love trying different bread recipes, make all of our bread, cakes and biscuits, it is still refreshing watching you making everything, so clear and concise, anyone should be able to follow, thank you 😀
You sound like an English Winnie the Pooh lol, great channel! I’m going to try this recipe today.
Thanks for watching much appreciated.
John Kirkwood my poolish didn’t end up near as runny as yours though. I followed the recipe. Maybe my starter was thicker not sure. Is this okay? I’ve never made a poolish before.
though the Winnie from the books was English wasn't he? ;)
@@carynschmidt5061
The books were set in England; however, the bear which inspired the stories was in Winnipeg, Manitoba, Canada.
This is great! I’m on my second go round with this recipe, and the first one was 🔥! In fact, it’s my favorite (as well as my wife and daughter’s) sourdough recipe I’ve found on RUclips so far! Question: are you not supposed to score this one? Or is that optional? Thank you again for this video!
Thanks for watching BR, much appreciated. Score if you want too, I don't. 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I haven't taste my bread, waiting for it to cool down but it smells so good. If I succeed, your recipe is the first sourdough successful recipe I could find on the internet. I have dumped so many batches before, fail so many times before, until I find your recipe.
Hope you enjoy
@@JohnKirkwoodProFoodHomemade Comeback to say that it was good. Then i tried another recipe and I failed again. So from now on, I will only follow you.
I made this recipe and it tastes delicious!
Glad you liked it Janet!! Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Thank you for this easy to follow recipe!
My pleasure 😊
Tha is wonderful im so glad that you made a sourdough bread .. will try it soon 👍🏻
Thanks again for watching Meena. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
@@JohnKirkwoodProFoodHomemade the bread turned our AMAZING i can say one of the best i've ever made .. soooooo happy and appreciated . i've tried so many sourdough recipes but never satisfied and had to add few more ingredients in order to get better taste .. but yours ..simple but full of flavor same as regular bakers .. I WISH you can present SD baguette .. i've tried to replace your recipe with SD started but it didn't work with me ..ciabatta baguette croissant etc .. i'm so happy and would like to post the photos so you can see but couldn't find ur insta account
Hi John I am new in your channel I am Armenian we bake our on bread the name of the bread lavash that is the flatbread so delicious and diet bread , enjoyed your videos you did awesome thanks for sharing happy new year 🎆
Thanks for watching Anna, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Looks delicious. Can’t wait to try the recipe!
Thanks again for watching Jim. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Thank you for all your videos, I'm a fan!
Thanks for watching Rodrigo, much appreciated. Very kind, thank you 😃😉👍.
Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
You are like the Bob Ross of baking!
Thanks for watching AC, much appreciated. Very kind, thank you 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Just ordered your book. Thanks again for your video.
Thanks for the order, it'll be in the post today.
Thank you for sharing with us. You've honed your talent and perfected it and then give it away. Bless you sir 💟📌 I will get this started.
Thanks again for watching Nancy. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Just followed this recipe. Now I won't be buying sliced bread anymore! Thank you :)
Nice job my friend. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Looks SO healthy!
Thanks again for watching RA. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
John, I was skeptical of your hydration level. So much so that I had to make it, following your exact measurements and procedure. The hydration level in your formula appears to be ~53% (300/565). I don't think I have ever made bread with lower than 62%, so you can see why I was doubtful. Well, I take my apron off to you - it's great! The rise, oven spring, crust, crumb, softness, and taste are all very good! In appreciation, I will be making a small donation to your channel. Thank you!
Thanks for watching Rayford, much appreciated. No my friend the hydration is higher than that, I don't think your taking into account the water in the sourdough starter.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Yes, John, I did include the water in the sourdough starter. Provided your starter is 100% hydration (100g flour plus 100g water), it provides 100g water. That 100g of water plus the additional 200g water that you added to the poolish is a total of 300g of water. There is no additional water added to the main bread recipe. So, 300g water divided by 565g flour give you a 53% hydration level. If your starter is something other than 100g flour plus 100g water (100% hydration), then these numbers could be off. Please, correct me if I'm wrong, but the bread turned out great!
Yes, I am subscribed to you on RUclips, Facebook, and am now a Patron supporter. I really enjoy your videos! Keep up the good work!
Your probably right my friend, but whatever it works 👍😃
@@RayfordHumphrey Uh... Isn't 100% hydration just... Water?
@@Asdayasman No, not in the bakery world. The hydration percentage of a bread dough is defined as the total amount of water divided by the total amount of flour times 100, i.e. (50 grams water / 50 grams flour) * 100 = 100% hydration. A good explanation can be found at www.sourflour.org/2009/08/all-about-hydration-2/ . As indicated above, John's formula is 53% hydration, (300 grams water / 565 grams flour) * 100 = 53%. A Google search will turn up much more info, if you care to do a search.
Bakers use weights, rather than volume measurements, because it's much more accurate and can be easily scaled, up or down. Everything in a bread formula is expressed as a percentage of the flour weight, usually in grams.
More than you ever wanted to know about baker's percentage - en.wikipedia.org/wiki/Baker_percentage ;)
I luuuuv this channels...thankyou chef! All the best💖
And the same to you my friend. Thanks for watching. Here is the ingredients list and full written method on the channels website, Lemon pudding profoodhomemade.com/lemon-pudding/
My sourdough yeast just came in, can't wait to try this recipe.
Thanks again for watching Keane. Good luck my friend. Here's the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Ilove your recipies but before that your voice is a haven its take me in another world .. love you mister
Thanks for watching preta, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Nice video, very relaxed and easy to follow.
Glad you enjoyed it!
Thumbs up people 👍🏽
Thanks again for watching my friend 😉, much appreciated.
I love the way you did the final proof - in the sink surrounded by hot water. FYI, I am a Tommy of sorts, at least 80% of my dna says English, Welch or Norman but 20% is pure Scot - the Robertsons of Edinburgh.
Interesting mate. Thanks for watching John, much appreciated. Here is the ingredients list and full written method on the channels website, Sourdough sandwich loaf profoodhomemade.com/sourdough-sandwich-loaf/
Hi John, thanks again for sharing your cooking and teaching talents (As well as videography). I made this recipe last night and the dough was very stiff... I calculated the hydration percent at 53%... Also I used my poolish after about 9 hours and the rise was just peaking out, not sure if that makes a difference in the bread.
Your quantities are way out my friend.
Go through my 3 main bread making rules below, especially 2 and 3.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
@@JohnKirkwoodProFoodHomemade Thanks for your prompt response, Your 3 main bread rules are spot on. As with all bread recipes that I have made I will keep trying till I figure it out.... normally I am not that far off and the results are edible, although I have made a few bricks, usually as a result of not giving the bread enough time to do its thing.