Did you proof it long enough? For the almond milk starter. Like 1/2 above the pan. Thanks. Follow these steps to make the best no-knead sourdough sandwich bread dough: Then roll up the sourdough dough into a log shape. Any reason behind that? Leave the dough to rest for 30 minutes. Two things to think about: the longer you let your bread ferment (the long rise), the stronger the sourdough taste might be, and if the location its fermenting in is over 75F and you let it rise more than 12 hours it might over-rise. Instructions. This is one of our favorite breads. If you dont have a stone, use two sheet pans stacked together. All of those factors affect sourdough. Thank you for sharing this recipe! Mix main dough for autolyse - To the bowl of your stand mixer fitted with a dough hook, add water and levain, and quickly stir to combine. Both loaves tasted great and had good texture but both spilt on one one side length wise where the bread meets the pa and one short side so one side rose more than the other. The Baker Bettie Cookbook is out now! Cover the dough and let it rest for a total of 45 minutes at 20-22C (68-71,6F) 4. Yes, you can. Thanks again!! Cover with foil if the top is getting too brown, and lower the oven temperature to 350F (175C) and bake 20 more minutes. Brush the top of the dough with water and place it in the oven on the middle shelf. For this, I do my 1:3:3 feeding and feed 50 gr starter with 150 gr flour and 150 gr water. I must have been confused when I replied to a comment. I also use my ovens rise-program (sorry English isnt my native language) 30 C and steam, so the bread ist ready to bake in 6 hours. I think its better to use it when its a little hungry after the peak. The warmer it is, the faster it will rise. Tightly roll the dough to form a log. Youll need an active starter to make any sourdough recipe. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk and the sugar until dissolved. The sourdough sandwich soft bread should be completely cooled for at least one hour before it is either stored whole or sliced and enjoyed. But Im here with dad is not doing well so it had lots of extra rising time. Besides being a good stepping stone to baking full-on sourdough loaves without commercial yeast, I find that this recipe is perfect for those weekends when I need to use up some starter but dont have the time or energy to make a true sourdough bread. Hi there! Do you have a sourdough baguette recipe you could share? It smells and looks amazing so far. It doesnt seem to double in size, its only a slight rise no matter how long I wait. Add flours and mix to a shaggy dough. I let it proof/rise for the alotted time and it always doubles and rises nicely, but if I poke the corner a little the indent doesnt stay. Takeout, divide, round, rest for 1 hour. Once I watched the video, I knew what to look for and it came out perfect! Your dough is done bulk fermenting when it is puffy and filled with air. Im so glad you enjoyed this recipe. In my experience, adding more sourdough is not a reliable way of speeding this up. Shape each half into rough balls and let them rest for 20 minutes. thank you so much. Add 40 grams oil, 750 grams bread flour, 15 grams salt, and 8 grams malt powder. Uncover the dough. In the winter months (my house is a little cool) I sometimes have to leave it to rise longer before baking. After mixing and resting for 30 minutes, knead the dough on a lightly floured surface for 8-10 minutes, or until smooth, soft and elastic. Remove the plastic wrap from the bread dough and place the bread pan on the baking stone. I am sooo happy to hear how much you enjoy this recipe . I have been looking for the San Francisco sour dough. Here's the baker's math of this sourdough loaf: 450g flour = 100%. I dont understand why, even with more starter shes this slow on the second rise. You can use an oven thermometer to double check that its heating correctly. Allow to rest for 10 minutes. Thank you you so much! The crumb is so soft and seriously melts in your mouth. The print button isnt working for me either. Slide your loaf pan into the middle of the center rack of your oven and pour some hot water into the steam pan. . Towards the end of the rising time, preheat your oven to 350 degrees with the rack in the center. If you arent weight measuring with a scale then Id recommend that to be sure youre not under measuring your flour. Add the milk and sourdough starter to a large mixing bowl and whisk until combined. Im linking my easy sourdough starter recipe. I have made this bread several times now. Im keeping it in a ziploc and Im the fridge. his is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. Yes, it can Clarissa. Would it make us sick or just not bake as well? Thank you for this recipe! I wonder if maybe she rose too much during the bulk rise? Comments like this make me so happy. Sourdough can be very fickle and can lose strength when frozen. Best and simplest sourdough sandwich bread Ive ever made. I find that the sour tang comes more from the sourdough starter than the recipe. Slash the top of the loaves a few time with a serrated knife or baking lame, and slide them immediately into the oven. The original amount was for a pullman loaf pan, which I dont own. Add the starter to the flour and then the liquids. I will have to give Einkorn a shot. Can I half the ingredients to make just 1 loaf of bread? I also greatly increased the rise time and stuck it in the oven with the light on. Did you find this post helpful? looking forward to trying this !! 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. This large round shaped loaf is beautiful and impressive. Instructions. Thrilled it turned out for you, Brenda. Anyways, I tried to make your sourdough cinnamon rolls and a vegan sourdough rolls recipe (another website) with discard awhile ago when my sourdough start was only 5 days old and they both turned out very dense. In the winter, I have had to let my sourdough rise for 14 hours before. My kitchen was about 79 degrees. Sourness is not a result of the wild yeast in the starter, but rather the build-up of acetic and lactic bacteria that are also living in the sourdough starter. So I put it in the fridge overnight, pulled it out and put it in the counter for a few hours this morning, then baked it. If your dough is too sticky to handle, sprinkle a . I cant figure out why?? Let them cool completely before slicing. There are no chemicals or nasty preservatives in homemade sourdough sandwich bread. Remove cooker bottom from oven and place on heatproof surface. All those beautiful little air bubbles dont always make for the best toast or sandwich. Add the rest of the ingredients to the bowl. Cover with a damp towel or plastic wrap and let rise until doubled. Thank you for another great recipe! As I continue baking this bread (since publishing the recipe, Ive probably made it 20 times), this has happened to me when I have used loaf pans that are too small. I noticed you dont score your loaves. I let it sit for 8 1/2 hours on counter in approx. Your instructions were clear and easy to follow. In the winter, my sourdough is very sluggish to rise since we keep our home cool. Thanks for the recipe!! Had to bake 30 minutes after to bring the loaves up to temp. Here are my tips: Feed the starter about 12 hours before making the sourdough bread. Some brand are saltier than others which might change the taste a little but. Is it possible to use butter instead of oil and if so how would I do that? Learn more about the health benefits of sourdough bread in my Overnight Artisan Sourdough Bread post. Continue kneading until the dough passes the windowpane test, about 10 minutes. Pour your dough out of your mixing bowl on a lightly floured surface and divide in half if you made a full batch of dough. Splitting typically happens when you have under proven your dough. Bake the dough on the center rack in your 375F preheated oven for 40 to 45 minutes. It was my first time making bread and it turned out really well. Thank you! ; 9:30am Stretch and fold (3-4 quarter turn rotations). Dear Baker Bettie: Yay!! Once finished, let the loaf cool for at least an hour before your dive in. Leave the dough to sit and relax for around 30 minutes. Gently flatten the surface to release any large air bubbles. I let it rest 30 minutes and then knead it with my mixer per your instructions. I cannot keep this bread from sticking to my bread pan. Im on my 3rd time baking this and noticed that one teaspoon equals 8-9 grams. Cover and bench rest for 10 minutes. Thanks!. Hi there! I had a similar problem. Originally published April 17, 2008. I cut my slices way too thick so the first loaf always goes too fast! My house is never below 75 degrees. Thank you! If you want to always have fresh sandwich bread around, I suggest making the full batch of dough the first time you make it. Hi Jessica! After the final rise time, score the dough down the middle, egg wash the top and add toppings. This recipe is so easy and turned out perfect. I am new to sourdough and found your site THANK YOU. It is SO GOOD. Youll also find a sourdough cinnamon-raisin and whole wheat variation, plus more pan loaf recipes in my book: Artisan Sourdough Made Simple. Ill be interested to try your other recipes. Usually I only have to wait 4-5 hrs after feeding before I mix in the ingredients. Remove the loaf pan from the oven and let it sit at room temperature until the dough has risen close to the top of the pan, approximately 30-60 minutes. Ive attempted twice to make a sandwich loaf for my kids and both times the dough takes forever on the 2nd rise. Add melted butter or oil, mix for 10 more minutes until the dough is well incorporated and comes up together. I made this today following the recipe exactly and the loaf was very good, but a bit sweet. Then add the dough to a medium cambro container, cover it and mark where it will have grown 25%. Im so glad you shared that! In the morning, dissolve the sourdough discard or leaven in 3/4 cup of water. Im somewhat new to sourdough. After baking, the middle of the loaf is raw a big hole of raw dough which ruins the loaf, of course. It will result in a lighter, softer bread! Thanks for the lovely recipe. I cant stop eating. This is awesome. Looking for a whole wheat version? So what comes out too sweet with your starter might not be as sweet with someone elses sourdough starter. After 25 minutes, remove the tray of water and bake the bread for another 20 minutes. Hi Jane! the color is also different and it is just SO dense and dry i used a *whole grain* bread flour, is that different?? I think its at least as important as gluten formation in getting a firm but light finished loaf. Of course its absolutely delicious with the sugar, but its still really good without it. Cover with plastic wrap or a damp kitchen towel and rest for 30 minutes- the gluten needs to relax. I have made this twice now, and I love this bread. While the dough is rising, preheat the oven to 350 F. After 10 minutes, tilt the pan to remove the bread to cool on a cooling rack. Autolyse the dough: In a bowl of a stand mixer fitted with a dough hook, mix together all final dough ingredients except the salt and butter until just combined. The sugar, or you can use honey, is a very small amount and just adds a tiny bit of flavor. Place the dough on the center rack and bake for 45-50 minutes. Place all of the dough ingredients (including the levain) except for the salt and butter in the bowl of stand mixer fitted with the paddle attachment. 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. 4. rise at room temp for about 5 hours. The house smells heavenly but Ill have to wait until morning to dive in. Yes, you can use bread flour. Let it proof for 2 hours at 24C (75,2F) The dough should rise by about 50 to 100%. Thank you for sharing this with us. The bulk rise says 30-45 minutes. Thank you so much ! The first time I made this bread, we scarfed down about half a loaf in one sitting. I made a lovely sandwich with it today. Is this recipe for more than one loaf? Bake the bread for 30 to 35 minutes, until the crust is golden brown and the sides of the loaf feel firm. Preheat the oven to 350F. Its me again. Sourdough bread has been a hard learning curve for me.now i feel that i have found the key to Pandoras box. A kitchen scale is a must for bread baking. thank you * thank you * thank you * thank you * thank you * thank you * thank you * thank you* thank you * thank you * thank you * thank you * thank you. (Click on the images below to see larger versions.) Mix in warm water and sugar, stirring until dissolved. I did do small loaves in VERY non stick 1lb loaf pans, but the brand doesnt make a bigger bread pan. Thank you so much I have learnt a lot from you in fact I started my sourdough journey watchiing your videos. Preheated @ 400 with steam pan. Use a kitchen scale to measure 400 grams of water into a large bowl. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely. To firm up the bottom and sides of the loaf, take it out of the loaf pan for the last 5-10 minutes. I will post the pic on your Pinterest. To a large bowl add the both types of flour, flax meal, and sea salt. Combine the water and the yeast in the bowl of a stand mixer or in a large mixing bowl. Would you mind telling me how you tweaked the ingredients for the French toast? The more I know, the better ;). Keep in mind, it wont rise much in the fridge. I used 40g of raw honey vs sugar and WOW!!!!!! No, but you can add a vertical slash across the top. King Arthur and Trader Joes ap flour will work as well. Thanks so much for the quick reply, Renae!! Ive also made a cinnamon raisin using this recipe. Substituting whole wheat flour would change the recipe from the rising time to the density of the bread. This bread recipe has become a favorite! 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. However, if youre in the mood, you can definitely add a few sets. We independently select these productsif you buy from one of our links, we may earn a commission. It tastes great! I also like that it rises overnight and no yeast required! Hi Juliana! Made this and found the directions easy to follow. I do have a proofer so maybe that will help. What size loaf pan do you use? I used 200g whole wheat and 300g white. As you can see in the comments below, I get asked these types of questions about the recipe. Place your bread on the upper rack and bake for 25 minutes. So, I often give the sourdough a few extra hours for the rise. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water. HERE ARE SOME IDEAS FOR WHAT TO MAKE WITH YOUR SOURDOUGH SANDWICH BREAD: Ricotta Avocado Toast Cream Cheese and Chive Sandwiches French Toast Bacon and Brie Grilled Cheese Bacon, Avocado, and Tomato Sandwich. Would I be able to use AP flour and/ or whole wheat flour? Can you bake using the cold oven method vs preheat? I live in a very humid climate though, so I think that ensures the rise. If the dough feels too dry (whole wheat flour absorbs more liquid than regular flour) add more water. Add the sourdough starter and water; mix again to combine. Homemade sourdough bread stays fresh for up to 5 days if stored in a plastic bag at room temperature. Bake for 20 minutes then remove the lid and finish baking for another to 30 to 35 minutes. I have made this recipe several times..and each time the bread comes out PERFECTLY! I have checked and double checked that my edges are sealed and on the bottom of the pan. If it does, add a dusting of flour. By leaving a star rating and review, it will help others find my recipes and tutorials too. Now that my sourdough is so active Im trying again this time with the sandwich loaf. Place dough in the prepared loaf pan. My goal is to help you build baking confidence through teaching foundational baking techniques, approachable baking science, and classic recipes. Awesome! Its something people have asked before here. It dies at 120-140 F. Next time let the dough rise @ 80F, if possible, until it puffs up and no longer looks dense (it will not double in size at this stage). You could, though that might affect the baking time with a different sized pan. I took it out and put it in a loaf pan that was buttered. I used wheat germ, oat bran and wheat bran in one loaf and oat bran, wheat bran and chia seeds in the other. Its still in the testing phase. Perfection! Breakfast Vegetarian Casserole Recipes Thai Noodles Recipe Vegetarian . and more. Thank you , Angelika, thats totally fine! Definitely a keeper!! Learn how your comment data is processed. Just got my pan but bit scared to use it! Your tips will definitely help me when I do my recipe testing, thanks! As always, thanks for your support! Removed from bowl and continued with recipe. In order to keep the ratios the same, I would try using 56 grams (3 tablespoons) of honey in place of the granulated sugar. Have made this many times and it always comes out performs delicious! Bake for 20 minutes. If so do I have to bring it to room temp before baking? Im a trained chef and baking educator. Nailed it!! Remove the plastic wrap and brush the top of the loaf with melted butter. I am coming out soon with a similar Sourdough Sandwich bread recipe that uses 1/2 bread flour and 1/2 whole wheat. I did put it outside in the morning just to get it a bit puffier. Heres why: weight and volume measurements are not equal, only approximate! How important is the sugar to this recipe? Baked 15 minutes with steam If using another brand with a lower protein content (i.e. Reversed the process by preparing the dough in the morning, letting it rise during the day, and baking it in the evening. This post and recipe have been updated. And sooo easy. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. To the same with the bottom of the dough. Crumb shots from different parts of the bread, all very velvety soft, with no pores. But double barely fits in my Kitchenaid (artisan line, small!) Thanks for letting me know, Im having my tech person look at it. Just made it and waiting for the second ride to finish before I pop it in the oven! About 45 minutes before baking prep your oven. After twice fail with other recipe , this is my first time baking sourdough successfully. Hi Bettie, I recommend thisloaf pan. This recipe is my go-to for sandwich sourdough. Also, for the bulk rise: you will need a high sided dough tub to accommodate the increased dough size. Thanks for checking. You can still bake it, but it will be a bit more dense. The added baking powder (which usually contains baking soda, cream of tarter, and salt) in self-rising flour changes the ph level of the flour vs. all-purpose or bread flour. If it bounces back quickly, give it a bit more time. I have been making the lean sourdough boules which I love, but we wanted something more like this for sandwiches and this is wonderful. After the bulk rise, you can shape the dough in the loaf pan and do the 2nd rise in the fridge (overnight). Perfect, Andrea! Proof. Its our favorite, too. I have made this recipe with and without the sugar. It went all over the counter this morning out the jar. Lol! I truly think that every sourdough baker should make a rustic loaf like that at least once. Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! In fact, right now, it is 78 degrees F. It takes her all day to rise. My house is a little cooler overnight (like 20-22C/68-72F) so maybe it needs more than 10 hours? Depending on the brand, the dough might be a little drier (flour absorbs water at different rates). Thank you for sharing! Mix in warm water and sugar, stirring until dissolved. Or do amounts need to be altered? Do you add the oats with all the other ingredients or just add them to the top of the loaf? My starter doesnt seem to rise as high as yours, so maybe I need to add a little sugar? Use 2 tbsp of starter and feed it 3/4 cup (90 grams) white unbleached flour and 6 tablespoons (90 grams) water. Feel free to leave it out if you want. Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 10-12 hrs. Store sourdough bread at room temperature in a bag for up to 5 days. In the summer this might only take 30 minutes, but in the winter it could take an hour. 2 large eggs. EDITED reply: I thought you were referring to one of my other sandwich bread recipes (that makes 2+ loaves). Ive oild very well every time, and Ive made bread for many years, though this is my first high hydration sandwich loaf. I am really hoping that this will be able to become our sandwich bread recipe, because I have been wanting for such a long time to get rid of that nasty storebought bread my family eats every day and would love if it is something my body can handle easily too!! I put them in the bread pans before the second rise and cover with a little olive oil and plastic wrap. You can always rest the dough in a warm spot to move things along. That means it is equal weights of water and flour. Then you can either go straight to all Einkorn or continue increasing the Einkorn flour every time you make it. Levain for sandwich bread. Sorry for the confusion in the comments. This recipe was the jackpot for me. Mix everything until stage 3 of windowpane (-30sec), see this post for details. Switch to the dough hook. I dont normally score sandwich loaves so I can keep that classic domed loaf top. I like to do this right before bed so I can mix my dough first thing in the morning. A full batch of dough needs 300 gr of active starter. The next day, divide the dough into 3 pieces and form into balls. Just like Julie mentioned, you can easily double the recipe in your stand mixer. Thank you! Is there a modification I need to do or am I storing wrong? Be patient with this step- it takes time especially when the weather is cold. Have you checked the temperature of your oven? I missed it the first skim through but then couldnt find my comment to delete it. The perfect vehicle for any sort of topping you want to throw at it. Add to parchment lined or buttered loaf pans. Have you had any luck on your long 2nd proofing times? Prepare the dough. Place Rolled Dough into Pullman Pan. It probably could have been on the counter another hour or two for the best ride, but it was still delicious and my kids loved it. There should be some bubbles on top and you should see some rounding on the sides of the bowl. Yes, either baked, cooled, and frozen or freezing the dough after bulk rising but before the final rise. Perhaps 10 12 hours is too much time? I used 75 grams of organic rye and 425 grams of King Arthur bread flour for the total of 500 grams. This makes enough dough for 2 loaves of bread. Thank you! Then cover the bowl with a damp towel and allow the dough to rise 30-45 minutes. Thanks so much for sharing. It still baked perfectly but the only downside of it being over proofed is that the bread tasted more tangy. But, I do have some suggestions and/or tips. It seems the second rise is. Let rest for 20-30 minutes. So so good!! 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