Well thank you ! I tried making your recipe following by the letter, it was successful. But yesterday I made it again with a few alterations,, starting at 12-30 pm, weights much the same, but my starter was dead so I added some dried yeast approx, 10g, 100g starter, I'm too mean to waste it. 300g all purpose flour & 100, semi complete. All your waiting times were reduced because I put dough in a very warm conservatory. By 7pm I had a beautiful soft nutritious loaf best ever..........then later made smoked salmon sandwiches. Fantastic. I have downloaded this link & will continue to use the recipe. PS, I did this by hand, not a mixer & I put everything in the bowl from the start, mixed & then kneaded briefly....
I needed this, while my husband loves my sourdough bread he swears by store bought sandwich bread because of how soft it is, can't wait to have him try this!
Sorry I didn't wait until your video was over. You answered my question on making 2 loaves at one time in your kitchen aide mixer. Wonderful video I've got to try this today....Thank you
Beth here...I just made this yesterday from your website and this recipe is perfection! I've been searching for a good sourdough sandwich loaf recipe for a couple of years and yours is wonderful. Thank you so much! ❤️
Made this and your country sourdough recipe yesterday and they both came out very nice! The exception was my sandwich bread... I forgot to add the salt because I was over thinking the 60 grams of olive oil. I didn't think it was right that 4 tbls = 60gms so I deviated my attention and did some weighing which lead me to putting in 58grams of oil and totally forgetting the salt!! However 60 gms of olive oil works and salted butter on this bread is an excellent taste enhancer!! I will now follow you for more scrumptious recipes! Also in my cold environment I did have to let both of my loaves rise for several hours, baking them in the morning the next day. They both came out great, thanks again!
I asked myself the same question. And I am using freshly milled hard white grains. I made it with my ankarsrum and the amount of water seems to be ok. I only put 1 TBp of oil instead of two. I was very tempted to add more water but I held myself back. Will follow up when I am done. Right now the dough is resting for an hour.
So funny, I'm making a sourdough sandwich loaf right now, and I make all of your recipes and just realized you don't have one. I can't wait to try yours! ❤
Hiya Little spoon, I'm English and thought your elongated temperature word sounded like our Queen 😂 Thanks for your recipe I'll give it ago. Regards Michael
OMG!! well my 2 loaves of bread came out beautiful. They’re as pretty as yours. I wish I could post the pictures that I took. Such and easy recipe and the bread is so soft….❤
Trying to make sandwich bread for time and this one seems easy to follow and can’t wait to see final product! I did knead by hand for about 10 minutes but my dough still seems sticky is this ok?
Well I just doubled the recipe like you said I could and the dough is terribly sticky. I’m going to let it rest for an hour. Not sure how it will come out though. What should I do to fix this?
Hi! Thanks for sharing! I just made your dough but even though I followed the directions exactly (and weighed ingredients by grams…) and even after 10 minutes of kneading with a stand mixer my dough is still very sticky … any thoughts on why… if you don’t mind. I’m moving forward with the recipe as is (sticky) but am just curious. 🤞
My timing is so ridiculously stupid😢 . I mixed this late morning. Instead of rising on the counter for 8-10 hours, can I just do the whole rise in the fridge for 24 hours? I didn't realize that I should have started this on the evening for next morning baking. I don't want to be shaping at 11:30pm.
Somehow your recipe seems more complicated than it needs to be. Why so much kneading? I’ve made a no knead one that just rose overnight and it looked the same in the end.
@@MyArt215 liquid(s)/flour(s): 60g grams of oil plus 275 grams of water / 500 grams of flour… that’s 335g/500g which is about 67% hydration. Edit: with the maple it’s 70% hydration.
@@MyArt215 Divide the amount of water by the amount of flour 275 ÷ 500 = 55% but I guess in this case the oil is added also to increase the hydration %. I also factor in the starter i.e. 50g of flour + 50 g water would make the equation 325 ÷ 550 = 59% hydration
Well thank you !
I tried making your recipe following by the letter, it was successful. But yesterday I made it again with a few alterations,, starting at 12-30 pm, weights much the same, but my starter was dead so I added some dried yeast approx, 10g,
100g starter, I'm too mean to waste it.
300g all purpose flour & 100, semi complete.
All your waiting times were reduced because I put dough in a very warm conservatory.
By 7pm I had a beautiful soft nutritious loaf best ever..........then later made smoked salmon sandwiches. Fantastic.
I have downloaded this link & will continue to use the recipe.
PS, I did this by hand, not a mixer & I put everything in the bowl from the start, mixed & then kneaded briefly....
I needed this, while my husband loves my sourdough bread he swears by store bought sandwich bread because of how soft it is, can't wait to have him try this!
Love your trick to track the rising of the dough. 😊
I made this yesterday. It turned out great. Thank you for the video and the recipe.
Sorry I didn't wait until your video was over. You answered my question on making 2 loaves at one time in your kitchen aide mixer. Wonderful video I've got to try this today....Thank you
Beth here...I just made this yesterday from your website and this recipe is perfection! I've been searching for a good sourdough sandwich loaf recipe for a couple of years and yours is wonderful. Thank you so much! ❤️
Just saw this come across my insta and thought yes! Exactly what I need!
Thank you for the recipe ❤, glad your back
Thank you!
I’ve followed your channel for awhile… just want to say it’s good to see you posting again… I’ve learned a lot about sourdough from you! Thanks ❤
Thank you so much!
Started yesterday and she’s in the pan for the last rise - great recipe, thanks 🇦🇺
Made this bread yesterday and it’s delicious. This is a keeper recipe for sure!
Made this and your country sourdough recipe yesterday and they both came out very nice! The exception was my sandwich bread... I forgot to add the salt because I was over thinking the 60 grams of olive oil. I didn't think it was right that 4 tbls = 60gms so I deviated my attention and did some weighing which lead me to putting in 58grams of oil and totally forgetting the salt!! However 60 gms of olive oil works and salted butter on this bread is an excellent taste enhancer!! I will now follow you for more scrumptious recipes! Also in my cold environment I did have to let both of my loaves rise for several hours, baking them in the morning the next day. They both came out great, thanks again!
I am excited to try this, thanks!
Thank you for the great recipe and lesson!! ❤
Made this today and it’s my new go to sandwich bread. Delicious sourdough bread with a beautiful soft closed crumb.
I asked myself the same question. And I am using freshly milled hard white grains. I made it with my ankarsrum and the amount of water seems to be ok. I only put 1 TBp of oil instead of two.
I was very tempted to add more water but I held myself back.
Will follow up when I am done.
Right now the dough is resting for an hour.
I made this bread last night and it came out really well. Thank you for sharing this recipe💕
I'll have yo knead mine by hand, can't afford a mixer
Me too. ❤
Same
Looks delicious! I can't wait to give it a try. Thanks!
Looks perfect! Thank you!
So happy to see you back!!!!! I can't get enough of your recipes! Love them! Thank you!!!!!!
Yay! Thank you!
So funny, I'm making a sourdough sandwich loaf right now, and I make all of your recipes and just realized you don't have one. I can't wait to try yours! ❤
Let us know how you like it!
Hiya Little spoon,
I'm English and thought your elongated temperature word sounded like our Queen 😂
Thanks for your recipe I'll give it ago.
Regards Michael
That's too funny!
I find it very confusing when you measure in grams for liquids. ❤great recipe though. I’ve just bought a mixer so this will be my first dough mix.
There is no way 4 tablespoons is 60 g of oil that’s a lot of oil. I’m afraid I put way too much in.
Grams and mils weigh the same😊
Yummm I just mixed up your recipe! Now waiting for the first rise 😊
OMG!! well my 2 loaves of bread came out beautiful. They’re as pretty as yours. I wish I could post the pictures that I took. Such and easy recipe and the bread is so soft….❤
This looks so good! Thank you for sharing!
❤❤ ❤ thank you 🙏 looks wonderful I’m gonna make this recipe first sure. 😊
I really want to get into making sourdough bread but it seems so complicated but this recipe seems doable for me, just need to get a starter going
Can you double the recipe in your kitchen aide mixer then cut the dough in half and put in your bread pans to rise?
Looks tasty! Can you use the rising trick with the small amount of dough to check if regular sourdough is ready to shape?
Yes you can!
love it😊
I like your show.
Can I grind my own flour and use it for this bread. If so, what grain do you recommend to get it the softness. Thank you
I would use a hard or soft red wheat berry
Trying to make sandwich bread for time and this one seems easy to follow and can’t wait to see final product! I did knead by hand for about 10 minutes but my dough still seems sticky is this ok?
Well I just doubled the recipe like you said I could and the dough is terribly sticky. I’m going to let it rest for an hour. Not sure how it will come out though. What should I do to fix this?
Trying this recipe now. Loaves are in the oven. Can’t wait 😋
can I replace all purpose flour by bread flour? Thank you
Looks so good! You keep getting more beautiful.
Can i omit the sugar or use liquid stevia drops?
Can I double/tripple.thise recipe?
What if you don't have a stand mixer??
My dough never gets that high in the Pullman man… any idea?
H 10:51 can you let the dough rise in the fridge until ready to be baked ?
Yes.
Im making this today ❤, the temp part 😂
Hi! Thanks for sharing! I just made your dough but even though I followed the directions exactly (and weighed ingredients by grams…) and even after 10 minutes of kneading with a stand mixer my dough is still very sticky … any thoughts on why… if you don’t mind. I’m moving forward with the recipe as is (sticky) but am just curious. 🤞
Have you ever made it in a 13" pullman pan?
My timing is so ridiculously stupid😢 . I mixed this late morning. Instead of rising on the counter for 8-10 hours, can I just do the whole rise in the fridge for 24 hours? I didn't realize that I should have started this on the evening for next morning baking. I don't want to be shaping at 11:30pm.
Wow,I like eating it,or do you need a global first bread slicer help you cook delicious food,if you need,may you reply me ?🥰🥰🥰
Why the sweetener?
Do you do anything differently if you use fresh milled flour?
You will need to adjust the water amount.
@@littlespoonfarm More or less?
Can you use bread flour instead of AP?
Yes you can!
What size Pullman pan did you use?
It’s 8.27 x 4.4. I’ve put a link in the description box
Somehow your recipe seems more complicated than it needs to be. Why so much kneading? I’ve made a no knead one that just rose overnight and it looked the same in the end.
The sides and bottom are gummy looking. Like recipe , maybe the temp. Was too low.
Your recipe is less than 58% hydration...are you sure 275 gr of water is correct?
I'm positive! The oil adds to the hydration.
How do you tell the percentage of hydration?
@@MyArt215 liquid(s)/flour(s):
60g grams of oil plus 275 grams of water / 500 grams of flour… that’s 335g/500g which is about 67% hydration.
Edit: with the maple it’s 70% hydration.
@@MyArt215 Divide the amount of water by the amount of flour 275 ÷ 500 = 55% but I guess in this case the oil is added also to increase the hydration %. I also factor in the starter i.e. 50g of flour + 50 g water would make the equation 325 ÷ 550 = 59% hydration
@@muddywaters1934thanks