thank you for this. my mom and i have issues with pre-diabetes and our blood sugar, but it's been impossible for us to give up our bread. not a lot of bakers around here making real sourdough, and if they do, it's very expensive... and looking at recipe videos, it looks doable but the bread had lots of air pockets that arent good for sandwiches and toast. this makes so much sense, to roll the air pockets out and how its folded up for a bread pan. it totally clicked for me, can't wait to try this! sourdough freezes well i hear, i'm going to start making loaves for my mom to stock up with. thank you so much. your recipe will help me and my mom a lot with our health!
I just want to say a hUGE THANK YOU! thank you for sharing this amazing recipe! It’s my family’s favorite bread now!! All we always wanted to make at home! Best bread ever! I have made 4 loafs of it by now and they were all AMAZING!
This recipe is amazing. I halved the recipe but accidentally kept the oil at 40 grams. It came out so good that I'm making 2 more loaves to give to friends.
I made the cinnamon raisin bread…several times now. It’s excellent! I put the raisin in during the stretch and folds so I could layer them into the folding. It worked great! I see comments about how long or involved this process is, but it’s really not much work, it just takes some planning ahead. I would rather take more time for fresh healthy bread than to use commercial yeast or buy bread that is full of chemicals. Thank you for the great recipe!
I’ve been looking for the right recipe for a long time. I tried this recipe and it turned out delicious!! Thank you so much! I’m glad I bumped into this video.
Wonderful bread! Thank you for showing proper techniques as sourdough is such a different kind of bread to work with. Thank you also for giving a true recipe. I cannot tell you how many times I’ve tried other recipes and it always seems they have excluded either a very important step or very important ingredient and it ends up failing. THIS bread never fails!!!!
This is the best sourdough sandwich bread! I made this my regular recipe now. My family and I love this bread so much- thank you for this recipe! I am going to try the cinnamon rolls today!
Best sandwich bread recipe yet. I’m looking forward to trying it as 1/2 whole wheat. Has anyone successfully decreased the rest after refrigeration time?
I halved the recipe to see if I liked it. I DO like it. It's like buying store bought sandwich sourdough bread. Will be making both loaves next time. Thank you for all the instructions in the recipe and in this video.
I just want to say that I have been trying many... Maaaaaaany recipes and time lines for my sourdough soft sandwich bread and last night I decided to give this recipe a go BEFORE THROWING MY STARTER AWAY as I was getting fed up with dense breads and very tangy flavour (God knows why)... Well, results were in : the bread is amaaaazing, the crumbs are beautiful, bouncy and the taste is great. 😊 Oh, and I kept my starter safe now bcI will be baking this every week!!!! 🙌 Thank u so much.
Yay!! So happy you had success with this recipe. FYI this is the base dough for several of our sourdough recipes. And our breads mostly all follow this simple no knead method. Welcome aboard!
@@Homemadefoodjunkie whaaaaaaat??? Wow I'm going to look at those too! I forgot to mention that it actually fit with my working schedule (started yday noon from the levain, then after work the dough, then the foldings to lastly leave it overnight and this morning I did the shaping and second rise so I had a beautiful loaf freshly baked by 12pm!!! 🙌 All while working form home. Thank you!
Im making this as we speak I literally started my sourdough making last Friday and I started making this bread yesterday and oh my, by far the dough is the best of the 4 recipes I have tried yet!
I’m so excited to see how it turns out for you! Please let us know how it turns out. If you want you can tag us with a picture on Instagram. I’d love to see your baker and she’s out on our stories. Happy baking!
@@Homemadefoodjunkie i jist sent you a photo its gorgeous 😍 I dont have thermometer its on its way.. so I am going by sound time color and weight !hopefully its 👍 ok.!
@@BriMi209 I just saw it 😍🤩🙌! Such an excellent crust on that bread. I’ll share it on IG. Always so fun to show off our pride in our bakers. Thanks for sharing with us!
Just found this video and I’m very interested in trying this recipe. I’m interested in knowing how long the bread stays soft. I have been making another sourdough sandwich loaf that’s very tasty but after a day it’s losing much of its softness. My husband and I can’t (well, can but really shouldn’t) eat a whole loaf in one day so I’d love to find one that stays softer a little longer.
Hi Julie, if you store the loaves in plastic bags on the counter or fridge they will stay soft several days to a week. If you can’t eat it all at once try putting a loaf tightly double wrapped in plastic grocery bags or old plastic bread bags in the freezer. Sourdough freezes well for several weeks. I make this recipe all the time for my husband and I. It holds fine for several days for us wrapped as described here. Please let us know if you try it and how it goes for you. Happy baking!
I've been playing with artisan sourdough for a while, but I wanted to get serious about practical application, so decided to do a sandwich loaf. I'm so glad I came across this video and tried your recipe. Ima be honest: I'm lazy and I don't autolyse, I just mix everything together from the start. It came out SO GOOD! I like it so much, I may not even bother trying any others. Thank you!
Great video and instructions. I’ve been trying a few recipes for SD sandwich bread. I normally bulk ferment my breads on the counter overnight. Why is it necessary to use the fridge if the ambient temperature isn’t over 70F? Using the fridge takes so much longer with sourdough. I mixed last night, and did 3 S&F’s, covered and on the counter overnight for 8 hours. Shaped, proofed and baked in the morning. No fridge!
First time ever making sourdough bread and my first time making bread since I was 10 years old making it with my mom and it came out awesome thank you so much for your video it was exactly what I needed. This morning my seven-year-old daughter and wife only wanted sourdough bread and butter for breakfast. Success!!!!!
Made it today, wow wow wow, I usually made artisan sourdough breads , never made Sandwich one, where have you been all this time 🤣🤣, it came out absolutely amazing, thank you so much for the recipe
@@Homemadefoodjunkie absolutely loved it, going to gift one to my mom, what’s the best way of storing this bread because usually with artisan loaves I just store it on the cutting board cut side down and cover it with a tea towel but not sure with sandwich bread
@@lusineroy I put mine in an old bread sack. Your can double wrap it and freeze it out keep it in the fridge. The plastic wrap will keep the crusty soft
No. But we do have a milk and Honey sourdough bread recipe that uses milk.www.homemadefoodjunkie.com/milk-and-honey-sourdough-sandwich-bread/ give this one a try. Happy baking!
Thank you so much for the wonderful and successful recipe. I tried about six different recipes for sandwich bread and yours just came out the winning recipe. Thank you. I would like to know please if I can add oats to the dough and if so how would you suggest I do so. Thank you Yael
That’s so great to hear Yael! www.homemadefoodjunkie.com/oatmeal-bread-no-knead-sourdough-bread-recipe/ Here is our oatmeal sourdough bread. It makes great sandwiches. You can make it in a boule or bread pans. Give it a try! Happy baking.
Thank you so much for your quick reply and thanks for the recipe I will surely try it next week and come back to update. Thanks again for your kindness Yael
Does elevation and humidity change the water measurements? I am in Utah and it's dry here. I tried a very similar recipe, and it was not as wet as your video shows.
I saw that there were people on your channel asking you why you leave so much time to ferment. From what I've seen, the bread with long fermentation is better to be digested and does not leave that feeling of swelling, badly. The secret of the bread is in the process of fermenting for a long time, even in the refrigerator the enzymes are working there and thus the bread is "healthy". Thanks again and loved the tips. I'll try to do it, I wanted to know about milk (any of them), if you've tried.
Thanks so much Ceci! Yes it’s hard for people to understand the values of the long fermentation. I’m happy you do know how much better it makes the bread for you. Happy baking!
@@Homemadefoodjunkie I love bread. And I started to see that long fermentation is the way out of a good bread. You are sure to pass on "health". I am and I am grateful.
Once baked mine is awesome! Prior to baking though my dough is much much stiffer. It needs barely any shaping. What causes the stiffness? It gets stiff almost immediately in the bowl….so for the stretch and folds it’s nearly impossible to do! Lol
I tried this recipe once but it seemed quite hard. So I want to know if I can use 100g plain flour instead of all in bread flour? Thanks very much for your reply.
This particular recipe makes a slightly sweet soft sandwich bread. The oil acts as a tenderizer by coating some of the proteins that form the gluten. This helps keep the dough softer as it develops. Works great in this recipe. Hope this helps! Please let us know if you try it!
I had fun trying this recipe it’s very similar to the one that I use for Tartine bread I think I could’ve let the bread sit out and bought ferment and do a couple more tires before putting it in the fridge but it turned out perfect. Thank you very much for the recipe and your hard work I wish you well and I’m going to try this again
@@Homemadefoodjunkie I see this is a year old utube so hope you see it. Firstly thank you for a great bread and going to try it. Can I leave the honey out altogether as my husband is diabetic and try avoid extra sugar. Also can I the same ingredients for a whole wheat loaf.
@@Homemadefoodjunkie thanks for responding! Yes these loaves did work in my 9×5 inch pans after all ☺️. But it is important to note that a standard bread pan sizes vary across different home kitchens and countries, so including those details could be important for other recipe testers so they don't get doughverflow 🙂. I made both the cinnamon raisin and the plain loaves, and would highly recommend trying the recipe for those reading this who are intermediate bakers!
@@rachelsfoodventures54 that’s a great tip. I’ll add the pan size into the recipe. Thanks for the great review. I’m so happy you enjoyed these breads. Happy baking
We would LOVE to see your bread! If you are on Instagram please tag us with a pic of your bread. We like comment and share your post to our readers. We all enjoy the inspiration! You can also find our page on FB. If nothing else works we can see your bread in our email. Homemadefoodjunkie@outlook.com. We have so many more delicious sourdough recipes on our blog. I hope you’ll give them all a try eventually. All the best to you and your family.
Can I use whole wheat flour instead of the bread flour. I would like to make it a little bit more healthier and I need to use up my whole wheat flour. Is it the same measurement amount whole wheat for bread flour?
Hi can this recipe work with spelt flour with 10% protein which is what I've used? Please can I also find out how mature should you starter be? Mines was 5days old and was very good but maybe it's not mature enough, why it didnt work? Thank you
This recipe is successful with up to 50 % spelt flour so that is not your problem. Your starter is too young. Give your starter a month or more with proper feeding to raise bread optimally. www.homemadefoodjunkie.com/maintaining-and-feeding-sourdough-starter/ read this post to help you understand more about preparing your starter for bread. Lord of great discard recipes for sourdough in the mean time. Best of luck!
If your flour has 5 grams of protein or about 12%you can use it. Montana brand all purpose flour will work fine or King Arthur flour, bob’s red mill. But check the label. Do NOT use cheap store brands. They are too low in protein( usually 3 grams) to properly raise a loaf of sourdough. This includes cheap bread flours. Be sure to check the protein content before you buy. Montana brand is at most groceries and Walmart. Best of luck!
If you make it in a day you will have good bread. But the loft, texture and flavor are much better when the dough is allowed time in the long cold rise. Try it!
Did the cold rise and it turned out great! I did 💯 whole wheat (red and white) and I think next time I'll use about 50 g less of each but other than that it turned out great! Thanks for the recipe and tutorial!
@@suzgonz88 I’m happy to hear this. Yes the heavier flours are going to make a denser bread. I’m glad you enjoyed it. Thanks for sharing and the review. We appreciate your feedback!
www.homemadefoodjunkie.com/beginner-whole-wheat-artisan-sourdough-bread/ here is a very good whole wheat sourdough for you. You can try half and half in the soft sourdough too. I think it will work. Happy baking!
Hello madame ❤ . Thank you for sharing your beautiful recipe . Finaly I found a recipe without hours love story which make me tired then life is good . Xmas in 2 weeks then H N Year 24 🌻🌷🌸🌹🥀💐💟🌾🌾
How important is the high-protein flour? I'd like to not have to pay the price for King Arthur. I do generally use Montana Flour Company all-purpose flour for store-bought white but I'd also like to use Walmart if I need to. I could grind and add a bit of red or white wheat to enhance the flour but King Arthur flour is more like special occasion or special treat priced flour. I'm looking for a recipe for every day budget sourdough. I started my starter a week ago with half hard-white winter wheat flour and half white flour but all feedings since have been white flour. My first bake should be tomorrow. I'll likely try your recipe with the Montana Flour Company flour and cross my fingers.
Montana brand All purpose flour is a high protein flour. It should work great for this recipe. Just stay away from the flours with protein content under 4 grams. Even low protein bread flours won’t give you the rise you see here. Best of luck! Please let us know how it goes for you.😁
Covering the dough is a good idea for long stretches of counter rise. I usually set my loaves in a plastic bag so the dough top doesn’t dry too much. Thanks for asking!
I noticed in the recipe it said for best oven spring to put the ready shaped doughs into the fridge instead of counter for 2-4 hours, will the dough rise to the top of the pan inside the fridge?
Hi Lucy, I leave the water bath in the oven throughout the bake. I don’t like removing it mainly because I don’t want to disturb the baking bread and hot water is dangerous. So I take the bath out after it cools.
Hmmm. Of course but your bread loaf will not be soft and may not bake the same. Go over to Patrick Ryan’s rye bread recipe on ilove Ireland channel. I’ve made his rye bread and it’s very good. ruclips.net/video/H-8bZpQOM58/видео.html
Thanks heaps! Oh, I bake my two very soft sourdough using your recipe and easy to understand video, they turned out beautifully!! Hubby reckons he won't lose a tooth now lol I've been baking the crusty ones, but will now be keeping and sharing your recipe!
Honey is a boost to the fermentation process. It actually is not much sweeter in this recipe. But the overall flavors and texture of the bread are impressive. Thanks for asking!
@@sunshineseaandvitamind8620 you will be AMAZED. There is just no comparison. Please let us know if you need any further help with the recipe. We have LOTS of sourdough help and other recipes on the blog.
If all you have is 11% flour give it a try. But the loft will not be as high. If you omit the honey this will also impact the bread. Honey improved the flavor, color and texture. If you want you can make our artisan sourdough bread www.homemadefoodjunkie.com/tartine-style-sourdough-bread-recipe/. It does not need honey and will work better with a lower protein flour. Hope this helps!
I have made the bread. Didn't do a long cold proof. Added a small amount of yeast. Didn do stretch and folds because of was already rising from the yeast. Next no yeast and stretch and folds. Ended up baking the bread for 10more minutes due to pale soft bottom. I knew it was not done yet.
@@SiniMulder ok. You changed the process quite a bit so I’m not surprised you had to adjust the baking too. Glad it worked out for you. I do recommend the long cold rise to get the most out of the sourdough fermentation. The bread will have more flavor and digest better. Have a wonderful weekend. And thanks for the feedback!
You need to use a high protein flour to get a true sourdough bread like this to develop properly. All purpose will work if it is 5 grams. I use Montana brand all purpose. There are lots of low protein bread flours that will not work. Look for 5 grams or 12% protein on the label
I've been experimenting adding a bit of dry yeast to my sourdough recipe's. Now I can get the oven spring I want using lower protein flour, and it still taste great. Is this blasphemy? has any one else tired this? Will I be banned from all Sourdough channels?
Lol. Well hmmm. So are you still following this recipe process? I’ve never tried adding yeast to sourdough bread. Please share what you did. This may be useful to bakers that can’t find the high protein flours. Glad it worked out for you!
@@Homemadefoodjunkie I have not tried your recipe yet. But your's is next on my list in a day or two.( I will not add dry yeast) Ha ha. the reason I started to add the yeast is because my starter seemed to be a little wimpy. It would take 12 hours or so more to not even double, so I thought of the yeast. I started with one teaspoon of dry yeast, with a teaspoon of sugar in 1/4 cup of 110 degrees water, mixed well and let sit for 15 minuets. when ready I'd add the yeast to all the sourdough bread Ingredience and continue as normal. Now I'm down to 1/2 teaspoon of yeast, add the dough still rises like crazy. But now my started is much more active, it will double or triple in just a few hours after taking it out of the refrigerator, so I shouldn't need the yeast anymore. more experimenting is needed. I started this sourdough journey 5 months ago.
@@garylester8621 thanks for sharing this. Your starter sounds ready for our long cold rise method so I don’t think you will need the yeast. But please do use a high protein flour with all our Sourdough bread to get the best rise. And do the final chill and a good deep score. Should work great! Please let us know how it turns out for you. Happy baking!
@@Homemadefoodjunkie Ok. I baked two loafs yesterday, and they turned out great (and no added yeast) and pretty good oven spring. But I did not roll out the dough, I like the air holes, and instead of an egg wash, on top I put a coating of good olive oil. I will be making this again. Thanks for the recipe.
Good recipe, but the printable version is total garbage. There is a special place in hell for websites like that. Why not put the recipes in description like a normal human being?
That's the best way I have seen to get the texture I want. Beautiful. Thank you for sharing this.
thank you for this. my mom and i have issues with pre-diabetes and our blood sugar, but it's been impossible for us to give up our bread. not a lot of bakers around here making real sourdough, and if they do, it's very expensive... and looking at recipe videos, it looks doable but the bread had lots of air pockets that arent good for sandwiches and toast. this makes so much sense, to roll the air pockets out and how its folded up for a bread pan. it totally clicked for me, can't wait to try this! sourdough freezes well i hear, i'm going to start making loaves for my mom to stock up with. thank you so much. your recipe will help me and my mom a lot with our health!
have you tried this bread? how does your mom's blood sugar react?
I just want to say a hUGE THANK YOU! thank you for sharing this amazing recipe! It’s my family’s favorite bread now!! All we always wanted to make at home! Best bread ever! I have made 4 loafs of it by now and they were all AMAZING!
I’m so happy! Thanks so much for sharing your great review. Once you make sourdough bread your hooked for life. Happy baking!
This recipe is amazing. I halved the recipe but accidentally kept the oil at 40 grams. It came out so good that I'm making 2 more loaves to give to friends.
That’s wonderful! Thanks so much for the feedback. Happy baking!
It looks good but the process is extensive.
I made the cinnamon raisin bread…several times now. It’s excellent! I put the raisin in during the stretch and folds so I could layer them into the folding. It worked great! I see comments about how long or involved this process is, but it’s really not much work, it just takes some planning ahead. I would rather take more time for fresh healthy bread than to use commercial yeast or buy bread that is full of chemicals. Thank you for the great recipe!
@@OceanFrontVilla3I found a way to make this bread the same day and with less steps. Honestly not much work and very rewarding
@@va7880 could you tell us how you do it? I would love to let it ferment overnight, stretch and fold in the morning.
I made this bread today and it's fantastic! It's tender and chewy, mildly sour, amazing! Thank you!
Your welcome. Thank you right back for letting us know how much you enjoyed this recipe. Have a wonderful day!
Both this recipe and the cinn/raisin recipe are great. Made each last week and so far in my sandwich bread SD journey the best.
I’ve been looking for the right recipe for a long time. I tried this recipe and it turned out delicious!! Thank you so much! I’m glad I bumped into this video.
That’s so wonderful! I’m delighted you found us. Check out the blog. We have many sourdough recipes you may enjoy. Happy baking!
This Soft Sourdough Sandwich Bread is the **BOMB** I love it and so does everyone else. Thank you so much!
My family and I LOVE this bread. Incredibly delicious!
That bread turned out absolutely perfect! 👏
Thanks! It’s a favorite for sure!
Wonderful bread! Thank you for showing proper techniques as sourdough is such a different kind of bread to work with. Thank you also for giving a true recipe. I cannot tell you how many times I’ve tried other recipes and it always seems they have excluded either a very important step or very important ingredient and it ends up failing. THIS bread never fails!!!!
That is the best recipe ever! I make them for my family and we all love it! Thank you so much for sharing the recipe!
This is the best sourdough sandwich bread! I made this my regular recipe now. My family and I love this bread so much- thank you for this recipe! I am going to try the cinnamon rolls today!
We are so happy you are enjoying this recipe. Thanks for letting us know!
Tank you so very much!!!!You are a very good teacher the best of the best!! Blessings to you and your family.
Best sandwich bread recipe yet. I’m looking forward to trying it as 1/2 whole wheat. Has anyone successfully decreased the rest after refrigeration time?
I halved the recipe to see if I liked it. I DO like it. It's like buying store bought sandwich sourdough bread. Will be making both loaves next time. Thank you for all the instructions in the recipe and in this video.
Wonderful bread !!!thanks for the detailed recipe 👍🏻tied today came out perfect 😍
I made this bread, it’s so delicious and the loaves are so nice and tall! Thank you so much for sharing this wonderful recipe! 🥖❤🥖
I just took it out of the oven. It is the best recipe ever thank you.
I just want to say that I have been trying many... Maaaaaaany recipes and time lines for my sourdough soft sandwich bread and last night I decided to give this recipe a go BEFORE THROWING MY STARTER AWAY as I was getting fed up with dense breads and very tangy flavour (God knows why)... Well, results were in : the bread is amaaaazing, the crumbs are beautiful, bouncy and the taste is great. 😊 Oh, and I kept my starter safe now bcI will be baking this every week!!!! 🙌 Thank u so much.
Yay!! So happy you had success with this recipe. FYI this is the base dough for several of our sourdough recipes. And our breads mostly all follow this simple no knead method. Welcome aboard!
@@Homemadefoodjunkie whaaaaaaat??? Wow I'm going to look at those too! I forgot to mention that it actually fit with my working schedule (started yday noon from the levain, then after work the dough, then the foldings to lastly leave it overnight and this morning I did the shaping and second rise so I had a beautiful loaf freshly baked by 12pm!!! 🙌 All while working form home. Thank you!
@@dangori2974 you are so welcome! Thanks for the feedback. Lovely start to our day. Happy baking!
This has become my go to sourdough sandwich bread. Thank you.
Turned out perfect. Thank you
Wonderful! Thanks for the great feedback.
Thank you thank you thank you. This is so well done. Can't wait to share with my friends.
Thanks so much for sharing!
Waiting for my loaves to rise now can’t wait to try it tonight 🥰
So glad to see the visuale
Thank you!! This video has been a long time coming!
Im making this as we speak I literally started my sourdough making last Friday and I started making this bread yesterday and oh my, by far the dough is the best of the 4 recipes I have tried yet!
I’m so excited to see how it turns out for you! Please let us know how it turns out. If you want you can tag us with a picture on Instagram. I’d love to see your baker and she’s out on our stories. Happy baking!
@@Homemadefoodjunkie for sure I will post it as soon as its done!
@@BriMi209 excellent!
@@Homemadefoodjunkie i jist sent you a photo its gorgeous 😍 I dont have thermometer its on its way.. so I am going by sound time color and weight !hopefully its 👍 ok.!
@@BriMi209 I just saw it 😍🤩🙌! Such an excellent crust on that bread. I’ll share it on IG. Always so fun to show off our pride in our bakers. Thanks for sharing with us!
I’m looking forward to the video for the cinnamon bread ❤
I’ll try this tomorrow. Thank you!
Excellent! Please let us know how you like it.😁
Nice tutorial, I'll let you know how it goes...
If I have the USA Pullman Pan with a cover, do I have to put the water bath in the bottom? Or only if I’m using it without covering?
Just found this video and I’m very interested in trying this recipe. I’m interested in knowing how long the bread stays soft. I have been making another sourdough sandwich loaf that’s very tasty but after a day it’s losing much of its softness. My husband and I can’t (well, can but really shouldn’t) eat a whole loaf in one day so I’d love to find one that stays softer a little longer.
Hi Julie, if you store the loaves in plastic bags on the counter or fridge they will stay soft several days to a week. If you can’t eat it all at once try putting a loaf tightly double wrapped in plastic grocery bags or old plastic bread bags in the freezer. Sourdough freezes well for several weeks. I make this recipe all the time for my husband and I. It holds fine for several days for us wrapped as described here. Please let us know if you try it and how it goes for you. Happy baking!
That 🍞🍞 look delicious 😋 👍
Let us know what you think if you make it. This bread is wildly popular on our blog. Ck it out!
I've been playing with artisan sourdough for a while, but I wanted to get serious about practical application, so decided to do a sandwich loaf. I'm so glad I came across this video and tried your recipe. Ima be honest: I'm lazy and I don't autolyse, I just mix everything together from the start. It came out SO GOOD! I like it so much, I may not even bother trying any others. Thank you!
Thank you for your feedback and sharing how you tweaked the process to suit you. I’m glad it worked well. Your great review made my day. Happy baking!
Thank you its so ooops good!
Great video and instructions. I’ve been trying a few recipes for SD sandwich bread. I normally bulk ferment my breads on the counter overnight. Why is it necessary to use the fridge if the ambient temperature isn’t over 70F? Using the fridge takes so much longer with sourdough. I mixed last night, and did 3 S&F’s, covered and on the counter overnight for 8 hours. Shaped, proofed and baked in the morning. No fridge!
Awesome video can’t wait to try it to make some sourdough
Thanks so much. We’d love to know how it turns out for you!
@@Homemadefoodjunkie
You bet I will definitely let you know
First time ever making sourdough bread and my first time making bread since I was 10 years old making it with my mom and it came out awesome thank you so much for your video it was exactly what I needed. This morning my seven-year-old daughter and wife only wanted sourdough bread and butter for breakfast. Success!!!!!
@@andrewwilson4822 that’s wonderful to hear. Thanks so much for coming back and reviewing the recipe for us. You made my day💖.
Made it today, wow wow wow, I usually made artisan sourdough breads , never made Sandwich one, where have you been all this time 🤣🤣, it came out absolutely amazing, thank you so much for the recipe
Ahh! You made my day! Thanks so much for letting us know you love this bread. Happy baking! Glad it worked well for you.
@@Homemadefoodjunkie absolutely loved it, going to gift one to my mom, what’s the best way of storing this bread because usually with artisan loaves I just store it on the cutting board cut side down and cover it with a tea towel but not sure with sandwich bread
@@lusineroy I put mine in an old bread sack. Your can double wrap it and freeze it out keep it in the fridge. The plastic wrap will keep the crusty soft
@@Homemadefoodjunkie thank you 😊
Thank You! Beautiful! Have you tried to replace the water with coconut milk or any other milk?
No. But we do have a milk and Honey sourdough bread recipe that uses milk.www.homemadefoodjunkie.com/milk-and-honey-sourdough-sandwich-bread/ give this one a try. Happy baking!
this is just what I was searching for..thanks
Your welcome. Let us know how it goes for you. Happy baking!
I m a new kid in town regarding sourdough bread.
How do i make sour dough starter?
How to store the balance starter gor future usage?
Looks sooooo good! Thank you! I will be trying this for sure!!!!! Can I just use a regular loaf pan?
Yes you can. Look at the posted recipe for ideas in how to form the loaves. Happy baking!
Does the oil make the crumb softer?
Hi love your video can I use olive oil or coconut oil in my bread dough. Thank 😊❤
Yes you can! ❤️🥰
Thank you so much for the wonderful and successful recipe. I tried about six different recipes for sandwich bread and yours just came out the winning recipe. Thank you. I would like to know please if I can add oats to the dough and if so how would you suggest I do so. Thank you Yael
That’s so great to hear Yael! www.homemadefoodjunkie.com/oatmeal-bread-no-knead-sourdough-bread-recipe/
Here is our oatmeal sourdough bread. It makes great sandwiches. You can make it in a boule or bread pans. Give it a try! Happy baking.
Thank you so much for your quick reply and thanks for the recipe I will surely try it next week and come back to update. Thanks again for your kindness Yael
i Love this recipe, but just wondering on cheaper alternatives for the honey?
Does elevation and humidity change the water measurements? I am in Utah and it's dry here. I tried a very similar recipe, and it was not as wet as your video shows.
It's more likely your flour is different.
Thankyou so much for the lovely recipe.could you lease let me know the room temperature you work in
Your welcome! We work in 68 to 70 degrees f. Normally. Happy baking!
I saw that there were people on your channel asking you why you leave so much time to ferment. From what I've seen, the bread with long fermentation is better to be digested and does not leave that feeling of swelling, badly. The secret of the bread is in the process of fermenting for a long time, even in the refrigerator the enzymes are working there and thus the bread is "healthy". Thanks again and loved the tips. I'll try to do it, I wanted to know about milk (any of them), if you've tried.
Thanks so much Ceci! Yes it’s hard for people to understand the values of the long fermentation. I’m happy you do know how much better it makes the bread for you. Happy baking!
@@Homemadefoodjunkie I love bread. And I started to see that long fermentation is the way out of a good bread. You are sure to pass on "health". I am and I am grateful.
Once baked mine is awesome! Prior to baking though my dough is much much stiffer. It needs barely any shaping. What causes the stiffness? It gets stiff almost immediately in the bowl….so for the stretch and folds it’s nearly impossible to do! Lol
I tried this recipe once but it seemed quite hard. So I want to know if I can use 100g plain flour instead of all in bread flour? Thanks very much for your reply.
Great video I make a lot of sourdough bread but I’m curious what the oil and honey does for this recipe thank you
This particular recipe makes a slightly sweet soft sandwich bread. The oil acts as a tenderizer by coating some of the proteins that form the gluten. This helps keep the dough softer as it develops. Works great in this recipe. Hope this helps! Please let us know if you try it!
Thank you so much for the fast reply. I am going to start this today.
I had fun trying this recipe it’s very similar to the one that I use for Tartine bread I think I could’ve let the bread sit out and bought ferment and do a couple more tires before putting it in the fridge but it turned out perfect. Thank you very much for the recipe and your hard work I wish you well and I’m going to try this again
@@Homemadefoodjunkie I see this is a year old utube so hope you see it.
Firstly thank you for a great bread and going to try it. Can I leave the honey out altogether as my husband is diabetic and try avoid extra sugar. Also can I the same ingredients for a whole wheat loaf.
What size are the bread pans? They look larger than 9x5". Thanks!
These are just standard size bread pans. Approximately 9 x 5. Let us know how it turns out for you. Happy baking!
@@Homemadefoodjunkie thanks for responding! Yes these loaves did work in my 9×5 inch pans after all ☺️. But it is important to note that a standard bread pan sizes vary across different home kitchens and countries, so including those details could be important for other recipe testers so they don't get doughverflow 🙂. I made both the cinnamon raisin and the plain loaves, and would highly recommend trying the recipe for those reading this who are intermediate bakers!
@@rachelsfoodventures54 that’s a great tip. I’ll add the pan size into the recipe. Thanks for the great review. I’m so happy you enjoyed these breads. Happy baking
I can’t figure out how to add a picture of my bread to your comments let me know if that’s possible
We would LOVE to see your bread! If you are on Instagram please tag us with a pic of your bread. We like comment and share your post to our readers. We all enjoy the inspiration! You can also find our page on FB. If nothing else works we can see your bread in our email. Homemadefoodjunkie@outlook.com. We have so many more delicious sourdough recipes on our blog. I hope you’ll give them all a try eventually. All the best to you and your family.
Hey what smells do you use in your diffuser in the background by the sink?
Hi Sabrina! It's actually a plant humidifier (I'm obsessed with houseplants and I have one propagating) so it's just plain old water :)
@@Homemadefoodjunkie thank you! 💜💜🪴
Can you convert to cups for us here in America? Pls. Thanks
Can I use whole wheat flour instead of the bread flour. I would like to make it a little bit more healthier and I need to use up my whole wheat flour. Is it the same measurement amount whole wheat for bread flour?
Is that a regular bread pan?
Yes it’s just a regular loaf pan
Any suggestions for an alternate to the egg wash? My daughter has an egg allergy…. I’m wondering if a milk wash would give the same affect…?
You can use a milk wash. It’s not going to give you quite the shine but it will help soften and finish the crust. Happy baking!
Could you please tell me in cups the ingredients. I'm way to old to learn grams
Hi can this recipe work with spelt flour with 10% protein which is what I've used? Please can I also find out how mature should you starter be? Mines was 5days old and was very good but maybe it's not mature enough, why it didnt work? Thank you
This recipe is successful with up to 50 % spelt flour so that is not your problem. Your starter is too young. Give your starter a month or more with proper feeding to raise bread optimally. www.homemadefoodjunkie.com/maintaining-and-feeding-sourdough-starter/ read this post to help you understand more about preparing your starter for bread. Lord of great discard recipes for sourdough in the mean time. Best of luck!
Is there no bulk rise?
Can I use olive oil. Because I don't have avocado oil.
But autolyse with sourdough starter is fermenting rather than autolyse. Am I wrong?
Hey, can I make this with all purpose flour instead of bread flour? And also let me know a wholewheat version. Thanks
If your flour has 5 grams of protein or about 12%you can use it. Montana brand all purpose flour will work fine or King Arthur flour, bob’s red mill. But check the label. Do NOT use cheap store brands. They are too low in protein( usually 3 grams) to properly raise a loaf of sourdough. This includes cheap bread flours. Be sure to check the protein content before you buy. Montana brand is at most groceries and Walmart. Best of luck!
Is the purpose of resting it in the fridge overnight for flavor? What if I want to bake this same day?
If you make it in a day you will have good bread. But the loft, texture and flavor are much better when the dough is allowed time in the long cold rise. Try it!
Did the cold rise and it turned out great! I did 💯 whole wheat (red and white) and I think next time I'll use about 50 g less of each but other than that it turned out great! Thanks for the recipe and tutorial!
@@suzgonz88 I’m happy to hear this. Yes the heavier flours are going to make a denser bread. I’m glad you enjoyed it. Thanks for sharing and the review. We appreciate your feedback!
Do you have a whole wheat version or half n half white/wheat? I'm not a big fan of white bread so thought I'd ask. :)
www.homemadefoodjunkie.com/beginner-whole-wheat-artisan-sourdough-bread/ here is a very good whole wheat sourdough for you. You can try half and half in the soft sourdough too. I think it will work. Happy baking!
Peachy - thanks!
When rolling out, is it best to do it on a colder surface like marble?
I roll mine out on granite. But any smooth surface will do. You may have to use a bit of flour under the dough if it sticks. Happy baking!
@@Homemadefoodjunkie thanks, i use it it on marble and only need some wets hand and a damp metal rolling pin. They turned out great.
Should i half all the ingredientsc( including the starter) if i need to bake only one loaf?
Yes. You want the proportions exact
Hello madame ❤ . Thank you for sharing your beautiful recipe . Finaly I found a recipe without hours love story which make me tired then life is good . Xmas in 2 weeks then H N Year 24 🌻🌷🌸🌹🥀💐💟🌾🌾
New subscriber here.
Just wondering before I try this - does it have to be avocado oil and why?
Had the same question, recipe on the website says use any neutral oil.
How important is the high-protein flour? I'd like to not have to pay the price for King Arthur. I do generally use Montana Flour Company all-purpose flour for store-bought white but I'd also like to use Walmart if I need to. I could grind and add a bit of red or white wheat to enhance the flour but King Arthur flour is more like special occasion or special treat priced flour. I'm looking for a recipe for every day budget sourdough.
I started my starter a week ago with half hard-white winter wheat flour and half white flour but all feedings since have been white flour. My first bake should be tomorrow. I'll likely try your recipe with the Montana Flour Company flour and cross my fingers.
Montana brand All purpose flour is a high protein flour. It should work great for this recipe. Just stay away from the flours with protein content under 4 grams. Even low protein bread flours won’t give you the rise you see here. Best of luck! Please let us know how it goes for you.😁
does resting on the counter between steps always require some sort of cover? your video doesn't show any cover for last 4 or 5 steps
Covering the dough is a good idea for long stretches of counter rise. I usually set my loaves in a plastic bag so the dough top doesn’t dry too much. Thanks for asking!
c hello can I use olive oil ?
Yes you can!
I noticed in the recipe it said for best oven spring to put the ready shaped doughs into the fridge instead of counter for 2-4 hours, will the dough rise to the top of the pan inside the fridge?
You let the dough rise to the top of the bread pan on the counter. Then you do the fridge time. It will rise a little more in the fridge but not much.
@@Homemadefoodjunkie great thank you, I’m bench resting right now, can’t wait for it, instead of honey I used molasses but only 20g
Do you leave the water bath the entire time baking or do you remove it after the first 15 min
Hi Lucy, I leave the water bath in the oven throughout the bake. I don’t like removing it mainly because I don’t want to disturb the baking bread and hot water is dangerous. So I take the bath out after it cools.
@@Homemadefoodjunkie thank you
Can I make this using rye flour? Thanks 😊
Hmmm. Of course but your bread loaf will not be soft and may not bake the same. Go over to Patrick Ryan’s rye bread recipe on ilove Ireland channel. I’ve made his rye bread and it’s very good. ruclips.net/video/H-8bZpQOM58/видео.html
Thanks heaps! Oh, I bake my two very soft sourdough using your recipe and easy to understand video, they turned out beautifully!! Hubby reckons he won't lose a tooth now lol I've been baking the crusty ones, but will now be keeping and sharing your recipe!
@@snowcloud3637 thank you so much! Have a wonderful day!
Can i leave it for longer than 36 hours on the cold rest?
Well… you can but eliminate all the counter rise time then. You don’t want it to over proof.
Does the honey help with something or is it just for the taste?
Honey is a boost to the fermentation process. It actually is not much sweeter in this recipe. But the overall flavors and texture of the bread are impressive. Thanks for asking!
@@Homemadefoodjunkie Ohhh...that is good to know. Thank you so much for answering! :)
@@ElaM__Christ_is_Life you are welcome. Enjoy this bread. It’s good!
Hi, good video but why are you stating ingredient amounts for 2 loaves?
This recipe makes two loaves
What size is your loaf pan? Same as the one used for loaf cakes?
My bread loaf pan is about 9 x 5.
Thanks! I will bake tomorrow I just need to purchase bread flour, bread knife. I'm sick of the tasteless breads in the supermarkets.
@@sunshineseaandvitamind8620 you will be AMAZED. There is just no comparison. Please let us know if you need any further help with the recipe. We have LOTS of sourdough help and other recipes on the blog.
@@Homemadefoodjunkie Thank you so much, I'll definitely let you know.👌
Hello, my flour contains 11% of proteïn, Will I stil get a good loaf? Can the honey be left out/or add 40gr of water instead?
If all you have is 11% flour give it a try. But the loft will not be as high. If you omit the honey this will also impact the bread. Honey improved the flavor, color and texture. If you want you can make our artisan sourdough bread www.homemadefoodjunkie.com/tartine-style-sourdough-bread-recipe/. It does not need honey and will work better with a lower protein flour. Hope this helps!
I have made the bread. Didn't do a long cold proof. Added a small amount of yeast. Didn do stretch and folds because of was already rising from the yeast. Next no yeast and stretch and folds. Ended up baking the bread for 10more minutes due to pale soft bottom. I knew it was not done yet.
@@SiniMulder ok. You changed the process quite a bit so I’m not surprised you had to adjust the baking too. Glad it worked out for you. I do recommend the long cold rise to get the most out of the sourdough fermentation. The bread will have more flavor and digest better. Have a wonderful weekend. And thanks for the feedback!
Made the recipe again, worked out great. Not a very big ovenspring, due to a lower proteïn percentage. Will keep making this recipe.
@@SiniMulder thanks for letting us know. A high protein flour should help a lot. Happy baking!
?? Why didn't you mix in your salt from the start ?
Salt can kill the yeast
Can we make whole wheat sandwich bread
Yes you can. For the best texture use a white whole wheat flour. I used Montana prairie gold flour.
@@Homemadefoodjunkie Thank you for the prompt reply!!!!
Can I use vegetable oil instead of avocado oil.
You can! Avocado oil is just healthier and leaves no sticky residue in the dough or flavor in the bread. It should work though. Happy baking!
@@Homemadefoodjunkie Thank you, I used grape seed oil. Now in refrigerator for 12 plus hours
@@raakheejaswal3890 grapes oil is a great choice. Please let us know how your bread turns out😁
How big is your bread mould??
It’s about 9 x 5.
Thanks I will try it
@@albin3543 please let us know how it goes for you!
Had you with seed too.
I means 100g in plain flour and 105g of bread flour.
You need to use a high protein flour to get a true sourdough bread like this to develop properly. All purpose will work if it is 5 grams. I use Montana brand all purpose. There are lots of low protein bread flours that will not work. Look for 5 grams or 12% protein on the label
I've been experimenting adding a bit of dry yeast to my sourdough recipe's. Now I can get the oven spring I want using lower protein flour, and it still taste great. Is this blasphemy? has any one else tired this? Will I be banned from all Sourdough channels?
Lol. Well hmmm. So are you still following this recipe process? I’ve never tried adding yeast to sourdough bread. Please share what you did. This may be useful to bakers that can’t find the high protein flours. Glad it worked out for you!
@@Homemadefoodjunkie I have not tried your recipe yet. But your's is next on my list in a day or two.( I will not add dry yeast) Ha ha. the reason I started to add the yeast is because my starter seemed to be a little wimpy. It would take 12 hours or so more to not even double, so I thought of the yeast. I started with one teaspoon of dry yeast, with a teaspoon of sugar in 1/4 cup of 110 degrees water, mixed well and let sit for 15 minuets. when ready I'd add the yeast to all the sourdough bread Ingredience and continue as normal. Now I'm down to 1/2 teaspoon of yeast, add the dough still rises like crazy. But now my started is much more active, it will double or triple in just a few hours after taking it out of the refrigerator, so I shouldn't need the yeast anymore. more experimenting is needed. I started this sourdough journey 5 months ago.
@@garylester8621 thanks for sharing this. Your starter sounds ready for our long cold rise method so I don’t think you will need the yeast. But please do use a high protein flour with all our Sourdough bread to get the best rise. And do the final chill and a good deep score. Should work great! Please let us know how it turns out for you. Happy baking!
@@Homemadefoodjunkie Ok. I baked two loafs yesterday, and they turned out great (and no added yeast) and pretty good oven spring. But I did not roll out the dough, I like the air holes, and instead of an egg wash, on top I put a coating of good olive oil. I will be making this again. Thanks for the recipe.
@@garylester8621 excellent! I’m so glad it worked well for you! Thanks for the feed back!
To many steps.
That’s my favorite part😍
Good recipe, but the printable version is total garbage. There is a special place in hell for websites like that.
Why not put the recipes in description like a normal human being?
I baked this today after a 36 hr fridge rest, it is wonderful. I've been looking for this for a long time. Thanks you so much.
Don't do grams. Don't own a scale. Neither did pioneer women. Bye bye 👋
Terrible, terrible recipe. There is no such thing as "cold ferment". How much resources were wasted on this recipe.