Master Delicious Sourdough Sandwich Bread In 8 Hours! 🍞
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- Опубликовано: 24 авг 2024
- #bootsandbountyhomestead #zone7B #zone7Bgardening #7B #7Bgardening
1 LOAF:
125grams sourdough starter
362.5grams water
12.5grams salt
500 grams all-purpose flour
2 LOAVES:
250 grams sourdough starter
725 grams water
25 grams salt
1000 grams all-purpose flour
Mix water and starter together, add salt, mix, add flour.
Rest 1 hour
stretch and fold at least 4 rotations, every 30 mins x 4 times (2 hours)
Rest 2 hours on the counter, covered
Shape into loaves
Rest 20 mins
Reshape and tighten loaves by pushing and pulling again
Place in floured tea towel, inside bowl or banneton basket, refrigerate for 2 hours
When ready to bake, preheat oven to 400 degrees Fahrenheit.
Remove dough from fridge.
Top with flour if desired, score, place in oven.
Bake for 30-40 mins, depending on your stove to internal temp of 190-210 degrees Fahrenheit.
Remove immediately and allow to cool on a cooking rack or towel.
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Развлечения
This was an awesome video! I have struggled with sourdough bread for so long that I actually quit trying to make it. It always looked so beautiful on the outside but then it was gummy and undercooked. Seemed that no matter what I tried, I failed. You were super helpful in this video and I just may try my hand at sourdough bread again. Thank you, Casey!❤
You're very welcome! The gumminess is most likely due to your starter or humidity.
me too 🤩
I made that exact comment about you not speaking during your shaping very late last night - then this morning this video popped up and I had to double check the date you recorded it!! I read through several comments from that last video and did not see anybody complain the way I did lol! Sorry!! 😢
Thank you so much for going to the trouble of doing this video with added instructions and information! I'm newly retired and I sure wish that I could get to the point where I could sell bread. It's been months of trial and error with my starter but I believe it's now a good, strong starter. My son named it Dosie Dough!
I love the name Dosie Dough that is such a fun name. I understand about the comment and so glad you found this video filling in the gaps of instructions. It takes practice so just stay with it and you will have it down in no time.
@@BootsandBountyHomestead 😊 looking forward to more videos from you!
I made your double recipe round loaves and have saved your cinnamon rolls recipe/video. I was SO EXCITED to find a recipe AND instructions in plain language…I just couldn’t believe I was that fortunate. So, thank you, Sweet Lady (I don’t know your first name or I would have used it). I’m as excited to find the cinnamon rolls…mmmm! I can already taste them. AND, I’m anxious to try your sandwich bread. I’ve only tried baking sourdough bread one time before today, but this time it’s going perfectly. I’ve stopped and started your video several times and followed exactly what you were saying and as you were speaking. I just LOVE being able to make bread to be ready for “Family Dinner” every Monday evening. They will be bowled over and happy. Thanks again for making this video. You’ve got me for life. Keep up the wonderful work. So much fun! Rita from Indiana.
Thank you very much Rita! I'm Kacy, welcome new friend! I'm still working and perfecting the sandwich loaf. It's makable just not my favorite easy loaf yet. I have another video from a couple years ago that was a better sandwich loaf but it was a few steps more. I keep trying at it get it short, easy, and doable for "normal life " people.
Let me know if I can help at any time! Reach out on FB or IG messages. ❤️
Thank you so much for your great instruction.
You are so welcome! Thank you for watching! If you need even more details on sourdough bread, check out the other one I have linked in the description.
Thank you! This is one of the best instructional videos I've seen! Every time I think I want to do sour dough, I get freaked out on the next step! I can't wait to start my starter again!
Oh how exciting!!! That you for the feedback and your kind words! Reach out anytime you need help!
Congrats
Wow! Pretty cool, looks good Kacy. Looks delicious, enjoy!
Thank you Debbie!!
Nice ❤😊👍🏼
Thanks 🤗 Love showing thisethod to make it. Thank you for watching
Looks scrumptious! I can almost smell it through the camera lens
Good! 😂
How long do ferment in the fridge
@@joybennett4971 it's just two hours. The last bread video I did had a lot more details if you want to go and watch it. If you need the link, I'll share it, but it's the one I posted on May 10, 2024
I’m gonna try this recipe! Great tutorial! 😊👍❤️
Hope you enjoy! I know I did lol. Thanks for stopping by!
looks delicious 🍽 I love sour dough bread
Thank you !!
Made 4 loaves and each one turned out great! Thank you❤
Wonderful! Thanks for sharing with me!
Thanks for the recipe Kacy ❤
Thank you Jan for stopping by!
1 Sourdough Sandwich loaf
125 g SS
362.5 g water
12.5 g salt
500 g flour
yes. it's typed out in the description for one loaf and two.
Great video Kacy gtsy been awhile hope you'll are doing great ❤😊❤
Hey Debbie R!! GTSYT!! We sure have been missing everyone! Live coming soon! Thank you for stopping by. We've extremely busy as it is that time of year 😜
Yum. Thank you. ❤
I thankyou
Thank you for stopping by!
thank you for sharing, is your flour presifted
No it's not, that's why I weigh it. The weight won't change with it being sifted or not. You only worry about that if you are using measuring spoons/cups versus weighing ingredients. Being sifted or packed will determine how much you measure out in cups and that could be a HUGE difference!
Instead of putting the formed dough in the frig overnight, can i just let it rise on the counter and then bake it? Thanks
Sorry i meant can i delete the 2 hr rest in the frig? Just let rise in pan to rim (on the counter) and then bake?
Yes, as long as it isn't too warm and overproof.
Thanks so much for your quick response yesterday. I was in the weeds trying to get the bread baked by 11pm. Anyway this was my first attempt making SD. I had made a starter almost a month ago and have been feeding it but was pretty nervous about finally baking a loaf. I used Hayden bread flour (ancient grains) but didnt deviate from your formula. I so appreciate you filming a very detailed video, which i followed the whole way. Thank you, carla 🥰
@@carlawest9915 you are very welcome!! Thank you for your feedback! Blessings to you and your family!
Hi, hope you’re doing well. Do you ever freeze your sourdough bread? If yes, can you give me tips on how to do it. I’ve googled it n they say it’s not a good idea. To do it.
I have not because I only make enough for what I need or for event shows. I'm sorry I can't help with that!
@@BootsandBountyHomestead no problem. Thank you for taking the time to answer. Really appreciate it! ☺️
@@elidafranco893 anytime! Thanks for reaching out!
@@BootsandBountyHomestead ❤️
Hi I enjoy your videos so much. I have a few questions. How many times can you usually use that razor blade before it dulls? Also when I do the sourdough I have bits of dough stuck everywhere even on the faucet where I put my dishcloth. How do you get that sticky dough off things? Thank you.😊
I don't know about the blade, I'm still using mine 😂
Wash everything while it's still "wet". Once it dries, you'll probably need a razor blade.
My daughter is like that, she's gets it everywhere. Me on the other hand, I try my best not to. I wash/rinse as I go and try not to touch anything 😂
Very hot water😊
Instead of push pull and tuck can you just stretch ot into a square and roll it.
You usually stretch it, fold it in thirds, roll it, then push and pull, like I showed in my last bread video. As long as you can get the skin tight enough, you can do whatever you want!
@@BootsandBountyHomestead thanks
After you feed your starter the night before, do you put it in the refrigerator immediately until ready to use?
No ma'am, unless you are done using it at that moment. The fridge is a "pause" for your starter. If you want it to be active and bubbly for the recipe, leave it out. You can use a starter for an "active" recipe when it's been fed the last 12-24 hours. They don't have to all be "at peak". I only put mine in the fridge when I'm done using it, until next time. If it's going to be a while before I use it again, say more than a week, I go ahead and feed it before I put it in the fridge so it has something to eat while it's dormant
Thank you!
Hi why can't you just say cups
@@barbaratankersley7117 I haven't converted it yet. The measurements are not the same weight vs cups because of the flour being compacted vs sifted.
@@BootsandBountyHomestead Weighing, everything is just not the way most people work in their kitchen. You know, it's just simple as that
@@barbaratankersley7117 oh yes, I know. Understandable. I just haven't converted it. You can Google it and it will tell you, but it may not turn out exactly right. You'll have to try it and see what works best for doing it that way. It'll be trial and error, esp with the seasons.