Easy Sourdough Sandwich Bread Recipe || No Added Yeast || No Stretching Or Folding || Long Fermented
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- Опубликовано: 5 сен 2024
- This easy sourdough sandwich bread recipe has a fluffy texture, a soft crust and makes the perfect sandwiches! It’s easy to make, and is great to have on hand for avocado toast, french toast and of course sandwiches. Sourdough sandwich bread stays soft for several days after being baked, and includes all the probiotic health benefits from the long fermentation process of the sourdough. This bread is made without commercial yeast, and depends on the wild yeast from active sourdough starter to raise the bread. This recipe is very flexible and you can adjust the amount of sugar or honey in it, and substitute eggs, melted beef tallow or oil for the butter depending on what you have readily available. The recipe makes 4 loaves of bread, but if you don’t need that many loaves, you can also shape it into hamburger buns or cinnamon rolls. You can also freeze it the same day you bake it and it will taste nice and fresh. Once you try this sandwich recipe, it will be your go-to sourdough sandwich bread.
I like to make this recipe because it is so simple. There is no stretching and folding or difficult steps to follow. I just put it into my Bosch mixer, mix it up, and then let it rise a couple times and bake. The entire process takes about 24 hours from start to finish, but it takes less than 10 minutes of active time, as most of the time it is just fermenting or raising. The timing of this is also flexible and can be adjusted to almost any schedule.
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After so many failures, you have shown me the way to success. The key for me was the way you fed the starter and let it sit the night before. I've never had my dough feel so nice, soft and fluffy. And the final loaves are gorgeous. I also really appreciate you providing so much detail with regard to timing. I have always found this a bit intimidating, but you made it easy. Thank you!
@@janetruscott5728 you’re so welcome! I’m so happy you were successful! Happy baking😀
I made it yesterday....4 loaves and even with a few backward procedures mishaps (I used milk instead of water, in the beginning, leavened, and adjusted for it in the final bread making, so in total, I used 3 cups of lactase milk and 2 cups of water) they all came out perfect. Thank you so much for this recipe especially the 411 on the starter and the video tutorials. I have struggled in east Texas to make a sourdough starter due to our fluctuating temps here but during this summer, the AC is controlling the temp in the house at 78, which is perfect for the starter's life.
@@samanthaB7712 I’m so glad it worked for you, you can use milk for all of the liquid and it will still turn out fine
Just buttered up a piece of this bread. It was awesome! I have tried probably 5-6 different recipes and they were total fails. I modified the recipe to make one loaf.💜💜💜
@@pbar8439 yeah!! I’m so glad!
Looks delicious. Now I want to break that recipe down for just 1-2 loaves 😊❤❤❤👍🏼
I made your bread today. Oh my gosh it is everything you say it is. My husband is not fond of sourdough, boy did this change his mind. It will take some time to get used to working out the best time to start it. I cut the recipe back to two loaves. Thank you for the recipe and the tutorial.
@@catherinekuhl3799 you are so welcome, this makes me so happy! And remember that you can always add a little bit more sweetener if your husband likes a sweeter bread. You will figure out the best timing for you after a few batches and you can always make a larger batch and put some in the freezer if you have the space. Let me know if you have any other questions as you go along, have a great weekend.
I can’t wait to try this recipe. Thanks…I live in the city but we have been making our own bread for over 20 years but discovered sourdough bread in the last few years and we are loving it.
You’re welcome! I have been loving this recipe for a long time and so I think you’ll find it easy and very rewarding to make! Sourdough is quite a bit different in regular bread, but it’s really fun to learn and mess with. Let me know if you have any questions along the way.
@@WagonWheelHomestead21 ❤️🙏🏾
I made this bread and I will never buy bread from the store again
Thank you so much for sharing your wisdom
@@user-pi8tn5df8q you’re so welcome!
I'm currently making my first loaf of sourdough ever using your recipe. Fingers crossed mine turns out! Thank you for this video it's very informative and easy to follow along.
@@ChristaLynae awesome! So excited for you! Let me know if you have any questions as you go through the process, and remember that sometimes it takes a couple of times to get the hang of it, but you totally will get it and it will be so much fun, not to mention yummy😀
I am starting my first attempt at your recipes! 😊
How do you store your bread?
And have you tried freezing it?
@@kellyhenderson1026 that’s exciting! Let me know if you have any questions as you go. I store my bread in plastic bags and usually freeze the extra loaves as soon as they’re cool. They easily keep on the counter for 4 to 5 days, and in the refrigerator for longer than that.
I have my sourdough in a bowl raising for the 1 loaf, but we had rain and I had to add extra flour to my sourdough, I am ready to make in a loaf man now and pray it turns out as nice as yours. Thank you so much. I guess I am not to old at 81 to learn something new.
@@donnarichey144 good for you! You’re never too old, I can’t wait to see how it turns out
@@WagonWheelHomestead21 It turned out great nice and moist. Thank you so much for your recipe for sour dough. I forgot to use buttermilk in it though. I did put in a tablespoon or too of potato flakes. It wasn't as smooth on top as yours though.
@@donnarichey144 That's wonderful! Great job and it doesn't always come out perfect the first time. Next time will be even better! I'm so proud of you!
@@WagonWheelHomestead21 Thank you so much.
So yummy!! And easy! Have made two batches so far, and we love it.
@@amybrown9360 yeah I’m so glad!!
Could you give us a recipe for 2 loves only please 😮written in the notes below ur video. Many thanks 😊❤👍🏼
@@silvermoon3486 I’ll add it there, yes.
Recipe for two loaves:
1 c starter, 1 c water, 1 1/2 c flour. Mix together the night before.
The next morning add 2 Tbl. Oil or 1 egg, 2 Tbl sugar, 2 tsp salt, 1 1/2 c milk, 5 to 5 1/2 c. Flour. Knead for about 10 minutes. Raise once, shape and raise again. Bake at 375 for 30 minutes.
@@WagonWheelHomestead21 thank you soo much 😋😊❤️❤️❤️👍🏼
Oh man, is this dough great? I can't wait to taste this lovely bread.
@@faymiller5392 you’re gonna love it! Let me know if you have any questions 😀
I love this bread, and it turned out well everyone was impressed.
@@faymiller5392 wonderful!
The bread looks awesome!
Thank you!
Can't wait to try this recipe!
I hope you love it as much as we do!
I like your bread,it looks like yummy🤩🤩🤩 or you need a global first bread slicer help you cook soft bread?😁😁😁please reply me soon.
Wondering if you can help me. I’m new to sourdough. I followed your recipe and everything was going well until I pulled it out of the oven. The outside looked perfect the temp in the inside was 190 degrees but the inside was gooey and not cooked. I put it back in the oven for 5 more minutes but that burnt the top.
I used some all purpose flour and some Splet. It seems dense too.
Oh my goodness, I can not wait to give it a try!! They look yummy! Where did you the the gadget to make the design on the bread
@@tinykitchenbigflavor7142 it’s a bread lame, similar to this one: amzn.to/3RTf4Ao
Would you have a rye sourdough bread recipe?
And a Frenchbread sourdough recipe?
@@kellyhenderson1026 I don’t have them posted yet. But it’s definitely on my list.
@@WagonWheelHomestead21 you are awesome!?Thsnks for all of your help!
Wow! I do not have an electric dough mixer and have only made artesain sourdough bread using a scale to measure my ingredients. I guess I have to purchase an electric mixer before I tackle this recipe and not using a scale to weigh my ingredients make me a bit nervous, too 😢
@@RS-cf5np it works really well, not measuring using a scale, but I understand liking that if that’s what you’re used to. I would encourage you to try this even without a mixer, you’re just gonna have to knead it by hand, but the dough will still come together very nicely for you.
You answered my question about storage and freezing the bread but when I went to read your reply it disappeared. Can you answer again please.
Thank you so much! I plan to start my bread tonight
@@kellyhenderson1026 absolutely no problem. I like to freeze the loaves the same day I bake them, as soon as they are cooled off and that way they will taste very fresh when coming out of the freezer. I always store them in plastic bags, and they will keep on the counter for 4 to 5 days and in the refrigerator longer than that. Here are the bags I usually use. amzn.to/3XhTLvf
Thank you so much!!
Where would I find your chocolate chip muffin recipe?
Where would I find your chocolate chip banana sourdough muffin recipe?@@WagonWheelHomestead21
@@kellyhenderson1026 here is a link where you can find all of my sourdough recipes that I have on the blog so far. I will be adding more very soon, and if you scroll down, you can find the muffin recipe. wagonwheelhomestead.com/category/sourdough/
@@kellyhenderson1026 wagonwheelhomestead.com/category/sourdough/. You can scroll down and find it here.
You are an awesome teacher!
I started my bread process. I feed my starter the 2 cups of flour and the water suggested. What happens if after several hours my starter hasn’t possibly risen enough?
And can I use active starter in the muffins?
@@kellyhenderson1026 thank you! If it hasn’t risen after several hours, then it’s probably still in a more dormant state. I assume you’ve been storing your starter in the refrigerator? I would give it a little more time to see if it doubles, and if not, then I would discard a bunch and feed it another time until you get it nice and strong and then make the bread. You can use active starter or discard in the muffins.
Than you bunches!
My first attempt was not successful. My second rise, didn’t. But I saved some of the dough for scones. Hopeful.
But my muffins were amazing!
My first attempt was not successful. My second rise, didn’t. But I saved some of the dough for scones. Hopeful.
But my muffins were amazing!
I did use starter that was stored on the counter, but I’ll try again next week
@@kellyhenderson1026 i’m sorry it wasn’t successful, but I’m glad you tried anyway because you never know. My guess is that your starter needs to be stronger, so I would work on feeding and discarding twice a day until it’s really happy, and in the meantime, use the discard for other fun recipes like the muffins. I’m glad you enjoyed them. It shouldn’t take more than a couple of days to get your starter really strong if it was previously well established. And then I would try again.😀
Can you do the second round of proofing in a bannaton and in the fridge overnight?
You could if you wanted to make it into a round loaf, but I would tend to put it into loaf pans and proof it in them so it's ready to bake.
I would love to try this but do you have measurements for 1 loaf ? I live alone so the recipe is way too much
Just made one loaf. Came out great. Hope you also find success!
Sourdough Sandwich Bread
Pre-ferment
3/4c Active Starter
1/2c milk
3/4c flour
Combine and ferment overnight.
In the Morning
1-2T oil
3/4c sugar
1t salt
3/4c milk
2 ¼ to 2 ¾ c bread flour
Combine and knead for 10-12 minutes.
First Rise - Until doubled. 2-3 hours.
Second Rise - Punch down and shape into loaf and put into greased loaf pan (10x5”).
2-3 hours until doubled.
Slash top of loaf and bake at 375 degrees F for 30 minutes. (Internal temp 190degrees)
Cover with dish towel while cooling for a soft crust.
How do I make the starter for the bread.
@@LupeBaca here you go; wagonwheelhomestead.com/easily-make-a-sourdough-starter/
Van i use gluten free flour and follow the same direction
No, gluten-free will be totally different. I will be sharing more on that later. A lot of it depends on the kind of flour you use. But you certainly would not need to take it through the full kneading process. You could let it fully ferment, but the shaping And baking would also be different.
I don’t know why I’m struggling with my starter! Help! 😩 so I used the discard to start a new starter like you told me. I fed it in the morning and it got a bit bubbly by dinner time. I fed it again marked the jar and it really hasn’t done anything. Should I just start over with new starter recipe?
I am high altitude if that makes a difference. Wyoming
@@kellyhenderson1026 did you discard before you fed it a second time? It could be that it just needs fed a couple times to get back to being strong. I would not start over. But make sure you are discarding down to 2-3 tablespoons of starter before feeding it, otherwise what you’re doing is basically starving it because you’re not giving it enough food for the amount of starter you’re feeding. The high altitude shouldn’t make much of a difference, I am in Nebraska so not too far from you. Let me know how it goes.
@@WagonWheelHomestead21 yes I did reduce the starter
Ok
I’ll keep going!
Oh do you use tap water. I’ve watched videos in the past that people are picky with their water so I’ve been using bottled water
@@kellyhenderson1026 yes keep going. Sometime when you take a starter out of the refrigerator it takes a little while to get it happy again
@@kellyhenderson1026 you can use tapwater, normally it doesn’t cause a problem. If you consistently are seeing an issue, then you can use the bottled water, but make sure that it’s warm, like 110° similar to what you would use for regular yeast bread. Also, if you put water from the tap in a glass and let it sit on the counter for a few hours any chlorine that’s in it will evaporate and then it will also be safe to use in your starter if you happen to be finding issues with regular tapwater.
I want to try this tomorrow. Could I use half of the dough to make rolls and just bake a shorter time, say 18-22 minutes?
Yes absolutely!
How do you make your starter to other sour dough starters?
Here is the recipe with a video as well: wagonwheelhomestead.com/easily-make-a-sourdough-starter/
Can you share how to do the starter?
Yes, here you go:
ruclips.net/video/kGOrM_lrl-g/видео.htmlsi=gTmgRU2FWg2F-l7t
How cAn one make it less sour?
@@sonalibasu-parekh883 add more sugar. I’ve actually added as much as is in my Amish white bread recipe, which is a cup and a third for a four loaf batch, and it’s really good. Of course not as healthy, but some of my family likes a sweeter bread so we try to find the balance.
Hi how fo you keep the bread fresh?
@@barbaratankersley7117 Hi, if you’re not gonna use it within a week, I suggest freezing it the same day you bake it. You can also slice it and put slices of bread in the freezer in bags so that you can just take out a few slices at a time. You can also keep it in the refrigerator. It usually keeps for me about a week on the counter in a plastic bag as well.
I made more of your recipe, but this time I added gluten and a little yeast. Is there a way to get rid of the sour taste. What if I add some baking soda? Would that help or maybe some you tubers could give an answer and thank you so much.
@@donnarichey144 don’t add any yeast or baking soda. If you want it less sour add more sugar
@@WagonWheelHomestead21 so if we want it more sour do we use less sugar?
@@samanthaB7712 yes, and you could also ferment it for a few more hours in the refrigerator, and that would make it taste more sour. You want to be careful not to ferment it to long so that it losesits structure, but you can ferment it slowly in the refrigerator and it will make it more sour
I waited too long to go to the second step. My preferment has fallen. Do I start over or can I save it?
No, it should be fine, it doesn’t have to be at its peak. Just proceed and it should be just great.
@@WagonWheelHomestead21 thanks!
@@zorahh you’re welcome
@@WagonWheelHomestead21 well, the bread did rise a little bit, but nothing like your loaves. Guess I’ll try one more time. I just want a sourdough loaf that isn’t so heavy and rises like regular bread, like yours, lol! don’t quite know what to do because I’ve tried multiple recipes and just don’t get a rise. getting exasperated, but not giving up.
@@WagonWheelHomestead21 well, the bread did rise a little bit, but nothing like your loaves. Guess I’ll try one more time. I just want a sourdough loaf that isn’t so heavy and rises like regular bread, like yours, lol! don’t quite know what to do because I’ve tried multiple recipes and just don’t get a rise. getting exasperated, but not giving up.
How are you storing it ?
I store it in plastic bags like these on the countertop, or in the freezer in slices or as a whole loaf. amzn.to/3xtjAP6
I made this and followed the entire recipe and still got a heavy dense loafs.
@@brendahamlett2128 I’m sorry it didn’t turn out for you on the first try, is your starter doubling consistently?
@@WagonWheelHomestead21 yes it is, and the bread was very sour.
@@brendahamlett2128 that is very strange as I never have any trouble with it. Did it rise enough before baking? If you give me more information, then I will try to help you more.
Can i ferment this longer?
@@debbieyoung80 I typically don’t ferment it more than overnight in the refrigerator because if you ferment it too long, it can turn into a sloppy mess. You can sure try it and see how it works, but if you’re gonna do that, I would definitely do it at a colder temperature in the refrigerator. Let me know if you have other questions.
Thanks so much!
Also could this be made sweeter or would the sugar just be eaten by the fermentation? Still learning lol
@@debbieyoung80 great question, I have made it with a cup and a third of sugar just like I use in my Amish white bread recipe and it taste almost identical. It’s a much sweeter bread. So yes, you can certainly increase the sugar if you want it sweeter.
Ok. Thank you. I will add more next time and try it!
What size loaf pans are you using? Thank you.
amzn.to/45z6MmR. Mine are these larger 9 1/2 inch pans
Hello, I appreciated the recipe very much but I made it twice and followed it to the tea but the tow times the bread was dense not fluffy I don’t know what I am doing wrong please help. I would like to get it right.
@@odetzulkiewicz2925 I’m so sorry you’re having trouble, hopefully I can help you. Is your starter consistently doubling when fed? Did the bread raise in the bowl and in the pans? How long did you mix it in the mixer?
Hi, thanks for replying 😊, my starter doubled and I kneed it in my kitchen aid for 10 minutes. I had the levin over night then the first rise over night also the raised it in the bread pans go 5 hours. It was bubbly but didn’t rise up like yours just almost to the top of the pan.
@@odetzulkiewicz2925 I wonder if maybe you put in a little too much flour then, everything else sounds correct. If you get a chance to try it again, let me know. Sounds like you’re doing everything right
I thought so too. Maybe my hand packed the flour too much. How many grams do you use for that recipe!! I might try it that way instead. 🙏
@@odetzulkiewicz2925 I’ve never used grams for it, what would I do is just dip my measuring cup into the flour and shake it lightly to level it off. Let me know if that makes a difference when you try it again.
I’m confused about the leavening stage. The recipe ask for 2 cups of milk, but you used 2 cups of water added to the starter and 3 cups of flour. Am I over looking something? I have read the recipe and read the blog post. Thanks
I’m glad you caught that and I’m sorry it was confusing to you. You can use water or buttermilk when making the leaven. 2 cups of liquid is what you want to use. I will update the recipe to make sure that’s clear. I didn’t have buttermilk available When I mixed up this recipe so I used water, but you can use either interchangeably. Let me know if you have any other questions.😀
@@WagonWheelHomestead21 thanks so much!
@@sarar371 you’re welcome and thank you for noticing that!😀
Hi there!
You’ve been helping me along the way. This morning I wasn’t feeling that great and was getting started again. Well actually last night. I brought my starter to room temp. And added started with 3 approx Tbsp starter. Added the 1/2 cup of flour And 1/3cup of water
But after 12 hours, this morning I forgot to take out discard and reduce the starter to 3 Tbsp again. Can I keep going or did I ruin it and need to start completely over? I ended up putting an additional 1/2 cup of flour and 1/3 cup water to try to correct it
And I want to make sure that I have your corrected recipe for your sandwich bread. Can you please send the link?
Thanks a bunch! Inna camping trip I made the sourdough pancakes. They were a hit! Everyone loved them.😊
Wondering if you can help me. I’m new to sourdough. I followed your recipe and everything was going well until I pulled it out of the oven. The outside looked perfect the temp in the inside was 190 degrees but the inside was gooey and not cooked. I put it back in the oven for 5 more minutes but that burnt the top.
I used some all purpose flour and some Splet. It seems dense too.
Was your starter super active? Also make sure you’re checking the temp in the middle of the loaf, because if it’s gooey it shouldn’t read 190 degrees. You could also try baking at 350 for more time. Every oven is a little different. Also, make sure it rose long enough to be above the pans and almost doubled before baking.
And I’ve not tried this recipe with spelt, although that shouldn’t affect it
Thank you for your help. I will try those things! Thanks. Oh one more thing. If the bread is dense could it be that it wasn’t kneaded enough?
@@suzannelaufer7753 yes. You want to knead it until it’s nice and smooth and passes the windowpane test. So the gluten in the dough should be well developed. I usually let my mixer run around 10 minutes
@@WagonWheelHomestead21Thank you so much!!!’ Thank you sharing your wisdom and experience!!!!❤