Add the wet mixture to the flour and mix with a spatula until you have a shaggy dough. So easy! In a large bowl, combine the flour and salt. I did score the tops with three small cuts.not sure if that will affect anything or not. Easy Sourdough Discard Sandwich Bread Recipe - The Pantry Mama Early morning baker I love it! I think its better to use it when its a little hungry after the peak. Any reason why this bread isnt scored? Slide your loaf pan into the middle of the center rack of your oven and pour some hot water into the steam pan. Also: more info in these two posts: Why Wont My Sourdough Rise? Great recipe! minutes before the loaf is ready to bake, preheat your oven to 400 degrees F. Place the risen loaf into the hot oven and bake for 20 minutes. This came together so well! dear Bettie thanks for the recipe! Thanks for sharing your recipe for sourdough sandwich bread. This fast sourdough starter is literally fail-proof, thanks to my pro tips. Im using 8.5 x 4.5 (22 x 11 cm) loaf pans. So, the following day, give it more time at room temperature to puff up. Easy Soft 100% Sourdough Sandwich Bread - An Oregon Cottage If you are baking the same day it should take about 3 hours at 72 F (22 C) to finish bulk fermenting. Divide in two equal parts. I opted for a 9x4x4 pan and it turned out perfect! Design by Purr. Wow, just what I was looking for. Hi Amanda! Its a major favorite around here. Start it on a relaxing Saturday or Sunday evening, and then bake the next day. I cant wait to try this recipe tomorrow. However, if you are more than welcome to do so, if preferred. It will be easier to troubleshoot with more info :). Baking with sourdough can be a learning curve, but Id like to think I make it a little easier. Once you are through your loaf, you have a dough ready to go for you to bake. Stir in the sourdough starter until the starter is mostly dissolved (a few stringy bits are ok). Total Time: 21 hours 10 minutes. Bake for 20 minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Mix together all of the levain ingredients in a jar. Great recipe! This could be a dumb question but it is my first time making sourdough. Then tighten the loaf by gently rolling and pulling the dough, and transfer to the prepared loaf pan with the seam side down. This will give you a constant rotation of dough that is ready to be baked! I have been making sourdough bread for about 3 years, using another recipe. Check the temp on the small mixing bowl with the steeping seeds. Set in a warm place and rise until the dough is doubled in size, about 1-1.5 hours. However, I an issue both times with uneven rise. Cover the loaf pan with a towel and place it back in the oven, with the light on, for one hour. Should I learn it 8-10 hours over night on the counter or in the fridge? I missed it the first skim through but then couldnt find my comment to delete it. This is my regular bread recipe nowI measured the ingredients, as advisedLove it! Meanwhile, replenish you starter with fresh flour and water. I wanted an overnight sourdough sandwich bread that doesnt need any fancy bowls or baking vessels. Can you use whole wheat flour for this recipe in the same way? If so do I have to bring it to room temp before baking? Hi Lu! 36 Recipes That Start With Sourdough Bread | Taste of Home I couldnt get it to. In the winter, I have had to let my sourdough rise for 14 hours before. Let rise for 1-2 hours at room temperature. My loaf doesnt get very brown. Build the liquid levain in the morning and store somewhere around 78F (25C). Then add the dough to a medium cambro container, cover it and mark where it will have grown 25%. If the dough feels too dry (whole wheat flour absorbs more liquid than regular flour) add more water. If I cant get ahold of any bread flour? Easy Sourdough Sandwich Bread with King Arthur Flour, How to Make the Best No-Knead Sourdough Sandwich Bread Dough, How to Bake Soft Sourdough Sandwich Bread, How to Store Soft Crust Sourdough Sandwich Bread, https://thefeatherednester.com/homemade-sourdough-starter/, https://thefeatherednester.com/sourdough-french-toast/, https://thefeatherednester.com/dutch-oven-sourdough-bread/, https://thefeatherednester.com/sourdough-recipe/, https://thefeatherednester.com/homemade-sourdough-starter/#h-knowing-when-your-starter-is-ready-to-use, Water warmed to 95 to 100 degrees Fahrenheit, Sugar either granulated cane sugar or your choice of sugar alternative, like coconut sugar. I usually make this particular bread on the weekends when I refresh my sourdough starter and use the portion of the starter Id otherwise be discarding. Notify me via e-mail if anyone answers my comment. This will ensure that your loaves do not stale too quickly. I live in a very humid climate though, so I think that ensures the rise. It was still delicious snd I sort of like the heavy heartiness. But, since you have already made the dough I would deflate the dough and let it rise again and then go ahead and bake it. A sandwich style loaf is also much easier to slice! Let me know if this fix works for you. My loaf rose to new heights, so tall and so soft! Please choose one of the following adjustments below, keeping the rest of the ingredient quantities the same: Additionally, because temperature controls time you can also increase your surrounding temperature for the bulk or second rise, as needed. My bread turned out dense. My house is never below 75 degrees. Cover and let sit for 20 minutes or so. Is this recipe for more than one loaf? On this particular day, my dough was a little bit stickier than usual so I added a dusting of flour to even it out. Thank you! I have made this recipe several times..and each time the bread comes out PERFECTLY! Thanks, Susan. Then I use a spatula to break up the starter a little bit so it will be easier to evenly distribute once all of the other ingredients are added. Not going to have time to get to it tomorrow morning. Gold Medal, Pillsbury, Heckers) consider reducing the total water amount by 15 g. ** If the weather is not warm enough, sometimes the second rise can take longer than expected. It turns our wonderful every time. Learn how your comment data is processed. Tip: Flour or wet your hands and use them to finish mixing the dough. Relax into the process and focus on the texture, not the time. Otherwise the bread has been so so good!!! Hopefully these suggestions will help you . I have made another sourdough sandwich bread recipe and yours as well. Required fields are marked *, Notify me if Emilie replies to my comment. Alternatively, you could add 1 teaspoon of active dried yeast to the recipe to speed up the bulk rise instead. The second rise @ 335F was way too hot- the temperature killed the yeast. Place the dough in a proofing box set to 75-80 F. Or, preheat your home oven to 75-80 F and then shut it off immediately (use an oven thermometer to make sure its set to exactly 80 F and not higher!). Its a great tutorial very easy to follow! This is so easy. Im not sure what you mean by other shapes? This is one of our favorite breads. Using a scale in bread baking makes all the difference in the world. Im so glad you shared this! Thanks!. There is no such thing as a dumb question! Are you able to use dairy free butter? Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely. Cover and let it proof for 3-4 hours at 76-80F/ 24-28C. I have not tried refrigerating the dough with this recipe. Gently flatten the surface to release some of the air bubbles. I made another one today and will bake tomorrow morning. I made my first sourdough loaf bread ever the other day and it turned out perfect using your recipe with your tips of course. Cover and bench rest for 10 minutes. Reversed the process by preparing the dough in the morning, letting it rise during the day, and baking it in the evening. The only problem I have is it splits on the side every time. Roll each ball into an elongated oval, then roll each one up jelly-roll-fashion. The best sandwichbread ever. Im a 20-something Christian living in northern Minnesota with a desire to cook quality food for my husband, Reuben, my little girl, Helen, and (eventually) my little boy, James. Add bread flour, cane sugar, and salt to a medium bowl. I used my active very bubbly starter and left it overnight to rise. It really depends on temperature. Did a bulk rise during the day while I was at work and OMG. And then let it proof before baking. So, I often give the sourdough a few extra hours for the rise. Yes, you can. Or with bran and germ removed? I loved how this baked up and the texture is wonderfully soft. I am so glad to know this recipe has had such a positive impact for your family. Heres what I did: The dough is ready when it has doubled in size. Add bread flour, oil, and salt. What did you end up doing? BUT for many of the last few loaves something has changed. If i wanted to speed up the bulk process by using more starter, say like 150 g instead of 65 g, what adjustments would I have to make? Reuben devoured slice after slice, even though he isnt a big bread fan! I love the perfect square shape the pull man produces. This sourdough recipe uses King Arthur Flour for an amazing super soft sandwich bread that kids and adults will love. And it has step-by-step instructions perfect for a beginner. Its something people have asked before here. Thank you so much . Do not worry about under/over kneading. Your instructions were clear and easy to follow. Watch the Video! Thank you so much! Yes, you can use bread flour. No problem! Youre very welcome Erin! The problem with using honey instead of sugar is that it throws off the weight ratios and liquidity of the dough. The hydration of this loaf is 64%. Any advice you can give would be appreciated, Im feeling a little defeated. Do you do the float test? If you have vital wheat gluten, use 4 cups of all-purpose flour and 4 tablespoons of vital wheat gluten in place of the bread flour. Then bake the bread for 40 minutes, until the crust is a lovely golden brown color. Remove the dough onto a lightly floured work surface. I wonder if maybe she rose too much during the bulk rise? Thank you. I had a dried starter that I had rehydrated and added to it each day as you normally would. Read this: https://thefeatherednester.com/homemade-sourdough-starter/#h-knowing-when-your-starter-is-ready-to-use . Thank you for a fantastic recipe and for boosting my confidence with sourdough baking <3. Just made this recipe today and it was fantastic! Ive made this recipe several times now it always comes out great! Should it be super puffy and full of lots of bubbles? I am worried about leaving the second rise to long, can I put it in the fridge for a while for before the second rise? Remove the dough onto a lightly floured surface. I followed the directions exactly. Im glad you found a new favorite, too. The 1/2 indent should stay if it is ready. Same goes for the flour 4 cups might end up weighing way over 500 g depending on how tight the flour was packed into the cup. After many attempts with other recipes, hands down this is a winner! Reduce to 375 F once the dough goes into the oven and bake as directed. The bread still tastes wonderful just is more dense. On the counter overnight (not the fridge). Let the dough rise at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. Place a baking stone on the center rack. I NEVER comment on websites or other social media so the fact that Im leaving a comment here says something. Easy Whole Wheat Sourdough Sandwich Bread Heartbeet Kitchen I have gone 3-4 weeks without feeding, just mix it all up and feed it for next day baking. Thanks again for sharing your bread recipe. Hi Cheche, Im so glad to hear that! I like to use a shower cap to cover my bowl because they fit perfectly and can be rinsed and reused! Leave the dough to rest for 30 minutes. Extremely soft sourdough sandwich bread - The Fresh Loaf Hi Marie! They love my sourdough bread but want a softer bread for sandwiches. I made the dough early in the day today but its now late and I dont have time to put it in the loaf pans for another 2 hours. the original comment below was when I thought this comment was about my non-sourdough sandwich bread recipe It is our familys favorite sandwich bread. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Mix and ferment. Thank you for another great recipe! Im so glad to hear my recipe has worked out well for you! One thing Ive noticed with my dough is it never looks as smooth as Betties. This usually takes 4-5 hours, but can vary. I do hope you found a solution. Add the starter to the flour and then the liquids. I then sit it out overnight, covered, and by the time I get around to her 10 12 hours later, she has doubled in size. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. The bread came out really well. Alternatively, turn the dough out on a lightly floured counter and knead by hand. This is our favorite sourdough bread. But, if your starter is very active and doubles in size by 4 hours, then I think it would be fine to use it after 6 hours. This is the best sandwich loaf Ive ever had!!! Yes: you can chill the dough after kneading. Sourdough Sandwich Loaves - Lovely Little Kitchen . I have made it at least 5 times now! Would you mind telling me how you tweaked the ingredients for the French toast? Sign up to get emails with recipes, tips & techniques, and food science directly in your inbox! Scrape down the sides of the bowl halfway through. This recipe is my go-to for sandwich sourdough. Do you add the oats with all the other ingredients or just add them to the top of the loaf? I havent had an issue with this sourdough sandwich bread recipe splitting. We are so in love with this bread! Ive split the dough into mini-loaves and also baked it in a longer, narrow loaf pan. I appreciate the time youve taken to answer the questions. One question though Could I bake it on the 5th or 6th day of refrigeration? I use my scale for all recipes now cooking & baking. Hi Ricki! For 50g starter, assuming its not sluggish, give yourself at 2 hrs @ 70 F- ish degrees, with a dough temp in that same range or higher. Then check out these sourdough bread recipes: Sure, though you will experience a slightly smaller loaf. Had to bake 30 minutes after to bring the loaves up to temp. I also always end up using week old starter and it always rises to perfection! Just chiming in to say that I am having the exact same problem. Best loaf Ive made! Sourdough Spelt Sandwich Bread - Lemons + Anchovies Sourdough can be very fickle and can lose strength when frozen. Never mind on my comment.if I had read completely I would have seen the answer! I did use a little less oil, used room temperature water, and spritzed the dough prior to placing it into the oven. Oh my gosh. Came out excellent!