Made these loaves today, using 2/3 freshly milled hard white wheat and 1/3 all-purpose white flour. My kitchen was warm, so after the stretch and folds, the dough rose in 3 hours, not 6! Baked in my one-pound Pullman pans - like the ones in the video - and used an instant read thermometer toward the end of the bake to make sure the bread was done (190 degrees F). The loaves came out airy, soft, moist…amazing! I will be doing this again. Thank you so much for sharing your recipe and technique.
Thank you so much for sharing your recipe! I have made this bread several times and each time it turns out perfectly! No more store bought bread😂! Lisa
I have tried numerous recipes for sandwich loaves with no luck. I made this yesterday and it is absolutely perfect. Finally I have a great sourdough loaf.
Please check your recipe measurements. They are not accurate. 3 cups of water is almost 710 g, NOT 384. 6 cups of bread flour is 720 g, NOT 768. I did not bother to check the rest. Many other accurate recipes available. If you want to be successful … Please check your ingredient list before too many people try this and have failures. 😊
Wish I saw this comment before starting. I mixed it with the initial weighted measurements and it was like a brick, had to add in more water now I'm winging it. TBD on how it turns out haha.
Yes, our ancestors didn’t use scales but they likely used the same flour and same measuring vessels every time they made bread. And, they did develop that sense of what the dough should feel like. I’m still a fan of weighted measurements for accuracy. We have so many choices for flour and they can measure differently. I experimented spooning six cups of flour and it weighed 760g. Then I scooped six cups of flour from the bag and that weighed 840g. Three cups of water weighed 698g using liquid measuring cup. In either case that makes for very high hydration dough. If this recipe worked for you, that’s great.
Thank you so much for the way you measure ingredients. I prefer the old way of measuring since I have a hard time with scales and grams. Love your videos and recipes.
THANK YOU! I'm so glad I'm not alone. I want to be a baker like our ancestors. I'm not opening a bakery! The bread community puts so much pressure on using the scale, and I get it, but our people have been eating bread since the beginning!
It is not easier. I've baked bread my entire life. The tools we had to learn with were cups and spoons. This business with having to use scales and such nonsense is an insult to the old ways. I praise this lady for keeping it simple and understandable. I can easily wash 2 cups out.
Just a comment because I prefer weight over volume measurements. Your video comments say "3 cups of water or 384 grams. That is not even close. 3 cups of water is more like 681 grams. Also, your flour conversion from cups to grams seems a little off.
Fabulous directions. Easy to follow. Forming the dough, into loaves, before placing them in the pans, to bake. Wetter dough is better, love that. Thank you.
Terrific explanation! You make this look so easy ! Do you think I can use this same process with my gluten free starter and gluten free flour that already has the Xanthagum and other properties needed ?
I made it and this was the best whole wheat recipe I’ve made so far. I’m now gonna try bread flour because WW is naturally more dense and I’m hoping to get a lighter and fluffier loaf.
I can appreciate you knowing all about making bread, but for us beginners it would be sooooo helpful to have weight measurements to go by in the beginning. Appreciate this video.
After watching this I felt sure I could do it. Your dough in the morning was pillowy white with sweet little bubbles on top. I uncovered mine, and found a mess of grayish glop without even one sweet little bubble. Threw it out, & will try again when my morale has recovered.
I just need to figure out how to do just 1/2 a batch. Only 2 of us and we do not eat much bread at all so 2 loaves would just go to waste or would get stuck in the fridge and I don't have the room.
My starter is never as thick and rich looking as yours. What am I doing wrong?……so I continued making the bread and it came out tender and soft. I’m thrilled!
I just add a little less water which makes it thinner. I don't weight or measure very often anymore, I just add as much water as I think it needs to get to the consistency I prefer! So glad the bread turned out!
Maybe I'm wrong, but I think you should use a scale. According to my math, this is a 55% hydration dough. On the other hand, figuring 710 grams for 3 cups and a 100% hydration starter should give a 93% hydration, which is pretty wet. Anyway it's just a thought.
Not really, the ancient people my great great mother they don't use scale because at that time for them they don't have gadget like we do have now. They make bread tasty and perfect without scale.
If it turns out that good, who cares? C'Mon man. For some of us, it's more about the ease of making the sourdough bread. Not everybody has the time and patience to deal with such things. I've been searching for days for a recipe that doesn't require all that hassle, and here it is. I'm going to try it today.
This is a great teaching video. I've been making sourdough bread/ boules/chibatta for a few years. I have a question: after bulk fermentation, can this dough be put in the fridge overnight and bake next day?
I love love measuring w/o a scale! Haven’t baked yet but it is going thru the 6 hour proofing… best feeling dough I have made and easy recipe! Thank you❤️. Can’t wait to bake🎉🥳
I too would love for you to share where to get items you use. The crocks for the starter, new bread pans for sandwich loaves, an a baking set up for sourdough baking. Links you could add at the end of every video.
Thank you for your feedback! I will have to start doing that. I know you can get the bread pan at Williams Sonoma, Walmart, or Amazon! I'll have to see if I can find links to other things I use.
@@dailysourdough Sad, but gonna take a hard pass on anything aluminum. A quick search of it resulted in it can corroid which means leach into my food. Becareful! Is aluminized steel better than stainless steel? Here is the search result. The stainless steel is stronger of the two. They are also more durable than aluminised steel. In respect to rusting, stainless steel does not rust. Aluminised steel can get corroded if the aluminium coat gets broken Thank you very much though for sharing the info. I have learned that you must be very careful with cooking utensils the hard way!
Just heads up I printed out the recipe from your site I am making this bread now because the step for the long rise for 6 hours is missing from recipe after the last stretch and fold. I had to reread several times and I thought it was missing a step then I rewatch the video and now I know I have to do the long rise. Got up at 6am to do this and did not want mess up. First time ever baking with my four week old starter!
I was hoping you would cut into it after it cooled. I like scoring my loaf, just my preference. Your loaves look so delicious. I will have to try this recipe. ❤
I actually made this with 100% Organic White Whole Wheat flour and it was on of the BEST recipes I’ve made so far. So I’m sure it can be made with any flour just eye the consistency to adjust water and flour. She says it needs to be sticky and even with the 100% WW it was the most stickiest recipe for me so far.
Thank you for your measurements in cup helps me. I noticed you didn’t use egg. So I am new to sourdough bread, I can make bread without eggs. 🦋🙏 what temperature do you bake the loaf 🍞?
This by far is one of the easiest and tastiest recipes for sourdough sandwich bread that I have found. That being said I made the mistake of writing the recipe down in grams that she shows on the screen, these measurements are WAY off from the actually cups that she uses. Trust me don't make the same mistake I made. Just do it in cups, that ensures that it will come out.
The first time I made this I followed the recipe by the cup measurements and it turned out good but my dough seemed stickier then yours so the second time I made it I tried using the gram measurements and when I weighed 3 cups of water it was more like 680 grams and so I am not sure where I went wrong-is the water measurement correct for the grams? Maybe I am measuring incorrectly??
I'll double check the gram measurements. Are you using bread flour? My daughter tried this recipe with all purpose flour and it was so runny, she had to add more than a cup of extra flour to get it to the right consistency because all purpose does not have as much protein to absorb the water as bread flour.
Made this recipe today love the recipe but my bread was a little heavy. And not as lite as I thought it should be. Could it be my oven and maybe need to cook long. Any suggestions thank you
I have been searching for and testing sour dough sandwich bread recipes and have not been able to get just the right texture and rise I’ve been looking for until now. I made this recipe today and followed your instructions and it turned out perfect. The texture is light and fluffy and so moist and is going to be perfect for sandwiches. The dough was exactly like your dough was, sticky and a bit difficult to stretch & fold at first but quickly became more and more structured by the time I had completed all four stretches and folds. The final dough was so squishy and airy and full of bubbles. Thank you so much for sharing this one. It will be our go-to bread recipe to have on hand all the time.
HI just love your videos and just bought your cookbook. I've tried to make this bread 4 times. But I've tossed all 8 loaves. My dough always ends up too soggy. I've tried resting it longer and adding a few more stretches. I've add tiny amounts of Flour. I use a starter made of rye but then KA Bread flour & purified lukewarm water. What do you think I'm doing wrong!! I am determined to succeed! But boy do I need some help! Don't want to through anymore loaves away!! Thank you!!
Never throw the loaves away you can cutthem into stuffing squares, dry and process them Into bread crumbs..French toasts, bread puddings... its not always about the recipe. Sometimes it means experiment try it dryer, try it wetter, play woth the bread just remember to write everything down cause your altitude will require different ratios and times.
If it's too soggy add more bread flour of white all purpose preferably organic flour. Your starter is Rye so that's also a flour that is has less gluten and probably that's why is soggy. Too wet dough needs more flour. Not every flour is the same. Be confident and feel the flour!
Thank you your voice is so calming. I made your bread today and it was far too wet to handle. But having made 4 success loaves the day before I realise how to rescue the dough with 4 extra cups at the end of the 6 hours. I first made some bagels which turned out fantastic. It was late I left 2 loaves overnight in the fridge to bake in the morning. I am so happy with how soft and yummy the bread turned out. It goes to show a bit of prior knowledge saved something that could have been a total failure.
My house is warm today, I think the dough may double in size during the first rise before the 6 hours is up. Should I go ahead with the shaping and put in pans for second rise if so?
Thanks for NOT using grams. I hate weighing my ingredients. So many video's the people are doing grams. Yikes. Also I grind my own grains instead of store bought flour which is dead flour. But I'm confused about what kind to use in place of bread flour. Thank you! From Peggy
The larger Pullman bread pan says it s. 1000g non-stick corrugated loaf pan with a cover. I would also like to know if I should bake the bread with the cover?
I hope mine turns out like your recipe. I should have watched your complete video because I thought mine was too wet when I was turning it so I sprinkled some bread flour on it a couple of times... 🤦. It's currently in its 6 hour rise cycle. I hope I didn't ruin it .
I really want to thank you for this recipe and video / I was having such a hard time and I finally found you and my bread is turning out so nice I have been making raisin cinnamon bread with your bread recipe and having some trouble figuring out how to roll and get it shaped / wondering if you would have any pointers / thank you so much
I know you probably won't answer, but here goes. I made my own starter about a month ago. It doesn't rise and double like everyone else's. I made this recipe, (I halved it), today. I literally had to scrape it up and pour it off the bench scraper..what am I doing wrong? It was like watered down dough. I threw a cup or so flour on the dough and tried to stiffen it enough to handle it with no success. I'm just about to give up the sourdough thing. I'm throwing money away.
It sounds like your starter may be hungry. If your starter is runny I suggest you thicken your starter by adding more flour than you usually do. Try feeding it 1 cup of flour and 1/2 cup water. Let it rest for 8-10hours then split it in half and feed it the same amount again. This should make your starter lively. When you split your starter in half Don't just throw it away, use it to make pancakes or Fish and chips or dumplings! There are so many ways to use your discard. Then try making the sandwich bread recipe again. Make the full recipe just so you don't have to alter any of the ingredients. You can freeze the second loaf or give it as a gift My first years of making sourdough bread were sad but my failures taught me that sourdough is versatile and forgiving. I learned to make so many yummy things besides bread Keep trying, you will get it! Ps. If your water is chlorinated maybe try spring water. Sourdough starter doesn’t like chlorine.
Try feeding your starter whole grain rye flour for a while. I had endless trouble making a starter too, rye is just better food for yeast and it gets much more active. Keep it going on rye for about a week then start gradually decreasing the rye. I still feed mine daily with about 10% rye (the rest being all purpose).@@kathymckay3091
![[ TEASER ] เงาะป่า - วงL.กฮ. | TMG RECORD](http://i.ytimg.com/vi/M4ObdFfcPww/mqdefault.jpg)
Made these loaves today, using 2/3 freshly milled hard white wheat and 1/3 all-purpose white flour. My kitchen was warm, so after the stretch and folds, the dough rose in 3 hours, not 6! Baked in my one-pound Pullman pans - like the ones in the video - and used an instant read thermometer toward the end of the bake to make sure the bread was done (190 degrees F). The loaves came out airy, soft, moist…amazing! I will be doing this again. Thank you so much for sharing your recipe and technique.
Thank you for sharing.. You have a calming voice and you get to the point with great direction.. 🎉 Thank you 😊
Thank you for your sweet comment!
You are such a neat baker not one speck of dust on your clothes, hair or jewelry…wow how amazing 🤩 I hope I can bake like that one day
What size is your loaf tin? Could you link where I can get them.
Thank you so much for sharing your recipe! I have made this bread several times and each time it turns out perfectly! No more store bought bread😂!
Lisa
You’re such a great teacher! I’ve made this bread once (so delicious) & making it again for a friend returning to good health! Blessings
I made this bread all the time! It’s amazing! Thank you for all your videos!
I have tried numerous recipes for sandwich loaves with no luck. I made this yesterday and it is absolutely perfect. Finally I have a great sourdough loaf.
Love how the loaves of bread turned out.
Thank you so much, this recipe is one I really love!
Thank you so much for this video! I made these 2 loaves a couple days ago and they came out perfect! I will be making these once a week now😂
Was your dough extremely loose. There's no way I could pick mine up. I basically had to scrape it up and pour it into the loaf pan.
One of my favorite recipes.
Please check your recipe measurements. They are not accurate. 3 cups of water is almost 710 g, NOT 384. 6 cups of bread flour is 720 g, NOT 768. I did not bother to check the rest. Many other accurate recipes available. If you want to be successful … Please check your ingredient list before too many people try this and have failures. 😊
Wish I saw this comment before starting. I mixed it with the initial weighted measurements and it was like a brick, had to add in more water now I'm winging it. TBD on how it turns out haha.
Oh my it’s sooooo good wish I could submit pictures. 🎉
Where can I buy the pan?
Can I buy online please. Pls give more details of this pan . I want exactly same like yours. Thank you.
Yes, our ancestors didn’t use scales but they likely used the same flour and same measuring vessels every time they made bread. And, they did develop that sense of what the dough should feel like. I’m still a fan of weighted measurements for accuracy. We have so many choices for flour and they can measure differently. I experimented spooning six cups of flour and it weighed 760g. Then I scooped six cups of flour from the bag and that weighed 840g. Three cups of water weighed 698g using liquid measuring cup. In either case that makes for very high hydration dough.
If this recipe worked for you, that’s great.
Thank you so much for the way you measure ingredients. I prefer the old way of measuring since I have a hard time with scales and grams. Love your videos and recipes.
THANK YOU! I'm so glad I'm not alone. I want to be a baker like our ancestors. I'm not opening a bakery! The bread community puts so much pressure on using the scale, and I get it, but our people have been eating bread since the beginning!
Yes me too, I prefer cups and spoon to measurements
It not because people are trying to be professional bakers, it’s just easier and minus the 2 measuring cups.
It is not easier. I've baked bread my entire life. The tools we had to learn with were cups and spoons. This business with having to use scales and such nonsense is an insult to the old ways.
I praise this lady for keeping it simple and understandable.
I can easily wash 2 cups out.
Love the clip. But would be nice to have a metric measuring. Thank you.
Just a comment because I prefer weight over volume measurements. Your video comments say "3 cups of water or 384 grams. That is not even close. 3 cups of water is more like 681 grams. Also, your flour conversion from cups to grams seems a little off.
Yes I did it by the weighted measurements and it’s very off.
How do you measure starter in cups? Do you stir it down to get the gas out of it first?
Made this recipe today and the results were great! Can't wait for toast in the morning!
I'm so glad it worked for you!
Fabulous directions. Easy to follow. Forming the dough, into loaves, before placing them in the pans, to bake. Wetter dough is better, love that. Thank you.
I agree. I am finally understanding that a wetter dough is preferable.
Where would you recommend to get such a beautiful glass bowl for mixing! 😍
Thanks for sharing the recipe . Please let me know how to make a starter sourdough.
Just a question what is the hydration of your starter? I keep mine at 100%.
I’m curious about this too.
Lov hour bread...would like your starter revipe...i thank you
Do your recipes available in metric measurements? I do scale ingredients which is more accurate and want to follow your recipes by weight.
Terrific explanation! You make this look so easy ! Do you think I can use this same process with my gluten free starter and gluten free flour that already has the Xanthagum and other properties needed ?
Hi can u provide the ingredients in grams?😊
She said she uses experience and feel to know what her dough needs. She doesn't want that hassle. And, I'm glad, because I don't either!
You’re to the point, with helpful hints. Nicely done!
Glad you enjoy the recipe! Thanks for being here!
Are all your ingredients measurements measured with buckets and cups or accurate
You need a stand mixer 😊
That looks so good! Have you tried it with some whole wheat? And where did you buy the loaf pans?
I wondered the same thing. I’m trying it today using Organic White Whole Wheat, King Arthur. 🙏🏼
I made it and this was the best whole wheat recipe I’ve made so far. I’m now gonna try bread flour because WW is naturally more dense and I’m hoping to get a lighter and fluffier loaf.
I am wanting to purchase deep loaf bread pans like these. Can you provide a supplier or manufacturer?
I can appreciate you knowing all about making bread, but for us beginners it would be sooooo helpful to have weight measurements to go by in the beginning. Appreciate this video.
1 1/14 of starter in the printed recipe ... Do you mean 1 1/4? thanks. Looks yummy!
She says cups
After watching this I felt sure I could do it. Your dough in the morning was pillowy white with sweet little bubbles on top. I uncovered mine, and found a mess of grayish glop without even one sweet little bubble. Threw it out, & will try again when my morale has recovered.
Feel your pain!
What size loaf pan are you using? There's the 1lb, 1.5lb and 1.25lb to choose from. Also, where can I purchase the loaf pan from? Help please.
She said at the end where the pans are 1lb and she has the link listed too.
I throughly enjoyed your video, 😊 where can I buy these tins or do you have measurements? My loaf tins have lower sides.
Thank you for an easy recipe. btw - I love your bracelet...
Lol me too I watched her bracelet more than watching the bread 😂
Would this recipe work to use the large Pullman pan to make one loaf?
Do you have an easy recipe for the starter?
How many grams of flour is 6 cups?
Do you have the measurements in grams?
I have a Question … how do you know if it’s ready by poking it ?? What do we need to check for when we poke it? 🙏🏼 blessings!
I love that you patted the dough ball, who can resist spanking the dough?! No one! (: loved this! Thank you so much for it!
I just need to figure out how to do just 1/2 a batch. Only 2 of us and we do not eat much bread at all so 2 loaves would just go to waste or would get stuck in the fridge and I don't have the room.
It’s be nice if there was a copy and paste. I’ve tried copying your recipe but it import blank
Your bread is beautiful. I’m going to try your recipe tomorrow. Thanks for sharing😘
Thank you so much! Enjoy!
I have the large pan with sliding lid like your new small ones. Will this recipe fit in it or be too much dough?
looks awesome, can this recipe be divided in to making just one loaf
Where did you get those pans? They are exactly what I need.
Amazon! I'll leave the link here www.amazon.com/dp/B084VFF4ND/ref=cm_sw_r_api_i_0TG3C1TZ0T37N6KKKWTT_0
❤❤❤❤awesome❤❤❤❤
Does anyone know what this recipe would be in grams?
My starter is never as thick and rich looking as yours. What am I doing wrong?……so I continued making the bread and it came out tender and soft. I’m thrilled!
I just add a little less water which makes it thinner. I don't weight or measure very often anymore, I just add as much water as I think it needs to get to the consistency I prefer! So glad the bread turned out!
@@dailysourdough l0
Where did you get the pans? I love how tall they are! 15:26
USA pan Pullman loaf
Thank you, thank you, thank you!
I've tried making sourdough 3 times over the last 3 weeks and they were all terrible! But these came out amazing
Or there is a lot of humidity in the air, like in my house, or maybe your starter is more hydrated than hers🤷🏻♀️
@@lakliams ah ok! Good to know!
Maybe I'm wrong, but I think you should use a scale. According to my math, this is a 55% hydration dough. On the other hand, figuring 710 grams for 3 cups and a 100% hydration starter should give a 93% hydration, which is pretty wet. Anyway it's just a thought.
Not really, the ancient people my great great mother they don't use scale because at that time for them they don't have gadget like we do have now. They make bread tasty and perfect without scale.
If it turns out that good, who cares? C'Mon man. For some of us, it's more about the ease of making the sourdough bread. Not everybody has the time and patience to deal with such things. I've been searching for days for a recipe that doesn't require all that hassle, and here it is. I'm going to try it today.
Just curious if you can put it in the refrigerator after you put it in your loaf pan or banneton baskets and bake it the next day?
Yes!
This is a great teaching video. I've been making sourdough bread/ boules/chibatta for a few years. I have a question: after bulk fermentation, can this dough be put in the fridge overnight and bake next day?
I love love measuring w/o a scale! Haven’t baked yet but it is going thru the 6 hour proofing… best feeling dough I have made and easy recipe! Thank you❤️. Can’t wait to bake🎉🥳
Excited to try this recipe! OH!! And I ordered your cookbook tonight - can't wait to receive it!!
I too would love for you to share where to get items you use. The crocks for the starter, new bread pans for sandwich loaves, an a baking set up for sourdough baking. Links you could add at the end of every video.
I’ve bought the same pans and ceramic crock on Amazon. I believe those are the “USA Pans” brand.
Thank you for your feedback! I will have to start doing that. I know you can get the bread pan at Williams Sonoma, Walmart, or Amazon! I'll have to see if I can find links to other things I use.
I found the link to the bread pans, here it is! www.amazon.com/dp/B084VFF4ND/ref=cm_sw_r_api_i_0TG3C1TZ0T37N6KKKWTT_0
Thank you for that, I was interested in your new pans as well. I like the height of them.
@@dailysourdough Sad, but gonna take a hard pass on anything aluminum. A quick search of it resulted in it can corroid which means leach into my food. Becareful! Is aluminized steel better than stainless steel? Here is the search result.
The stainless steel is stronger of the two. They are also more durable than aluminised steel. In respect to rusting, stainless steel does not rust. Aluminised steel can get corroded if the aluminium coat gets broken
Thank you very much though for sharing the info. I have learned that you must be very careful with cooking utensils the hard way!
Love your recipe 👍 great way you do your channel hun 😊
Where did you get the pans?
Just heads up I printed out the recipe from your site I am making this bread now because the step for the long rise for 6 hours is missing from recipe after the last stretch and fold. I had to reread several times and I thought it was missing a step then I rewatch the video and now I know I have to do the long rise. Got up at 6am to do this and did not want mess up. First time ever baking with my four week old starter!
Thank you so much, I will get that fixed right away!
I was hoping you would cut into it after it cooled. I like scoring my loaf, just my preference. Your loaves look so delicious. I will have to try this recipe. ❤
It looks delicious! Do you think it would be fine to use spelt flour instead of bread flour?
I actually made this with 100% Organic White Whole Wheat flour and it was on of the BEST recipes I’ve made so far. So I’m sure it can be made with any flour just eye the consistency to adjust water and flour. She says it needs to be sticky and even with the 100% WW it was the most stickiest recipe for me so far.
This recipe turned out great ,thank you!
Thank you for your measurements in cup helps me.
I noticed you didn’t use egg. So I am new to sourdough bread, I can make bread without eggs.
🦋🙏 what temperature do you bake the loaf 🍞?
This by far is one of the easiest and tastiest recipes for sourdough sandwich bread that I have found. That being said I made the mistake of writing the recipe down in grams that she shows on the screen, these measurements are WAY off from the actually cups that
she uses. Trust me don't make the same mistake I made. Just do it in cups, that ensures that it will come out.
Thank you for the video. I have to know, is that a framed image of Jesus behind you? I think it is but my friend thinks it's a family member.
The first time I made this I followed the recipe by the cup measurements and it turned out good but my dough seemed stickier then yours so the second time I made it I tried using the gram measurements and when I weighed 3 cups of water it was more like 680 grams and so I am not sure where I went wrong-is the water measurement correct for the grams? Maybe I am measuring incorrectly??
I'll double check the gram measurements. Are you using bread flour? My daughter tried this recipe with all purpose flour and it was so runny, she had to add more than a cup of extra flour to get it to the right consistency because all purpose does not have as much protein to absorb the water as bread flour.
I am having the same problem. I used the gram measurements and bread flour. Did you figure out what the gram measurements were?
Also, the printed recipe calls for 1 1/14c starter. Did you mean 1 ¼ cup?
Made this recipe today love the recipe but my bread was a little heavy. And not as lite as I thought it should be. Could it be my oven and maybe need to cook long. Any suggestions thank you
My hubby can't eat all the hard crust artisan l9aves of sourdough so I'm gonna try this recipe out today! Thank You❤🎉
I have been searching for and testing sour dough sandwich bread recipes and have not been able to get just the right texture and rise I’ve been looking for until now.
I made this recipe today and followed your instructions and it turned out perfect. The texture is light and fluffy and so moist and is going to be perfect for sandwiches.
The dough was exactly like your dough was, sticky and a bit difficult to stretch & fold at first but quickly became more and more structured by the time I had completed all four stretches and folds. The final dough was so squishy and airy and full of bubbles.
Thank you so much for sharing this one. It will be our go-to bread recipe to have on hand all the time.
HI just love your videos and just bought your cookbook. I've tried to make this bread 4 times. But I've tossed all 8 loaves. My dough always ends up too soggy. I've tried resting it longer and adding a few more stretches. I've add tiny amounts of Flour. I use a starter made of rye but then KA Bread flour & purified lukewarm water. What do you think I'm doing wrong!! I am determined to succeed! But boy do I need some help! Don't want to through anymore loaves away!! Thank you!!
Never throw the loaves away you can cutthem into stuffing squares, dry and process them Into bread crumbs..French toasts, bread puddings... its not always about the recipe. Sometimes it means experiment try it dryer, try it wetter, play woth the bread just remember to write everything down cause your altitude will require different ratios and times.
If it's too soggy add more bread flour of white all purpose preferably organic flour. Your starter is Rye so that's also a flour that is has less gluten and probably that's why is soggy. Too wet dough needs more flour. Not every flour is the same. Be confident and feel the flour!
I have a Rye starter and used 100% WW flour and this was the best recipe I’ve used so far for WW flour. I’m now gonna try Bread Flour.
I have loaf pan like hers. They work beautifully. I got mine from Temu. They have lids that slide on.
Hi. The Amazon link shows your book isn't available. It's there another link ?
Thank you your voice is so calming. I made your bread today and it was far too wet to handle. But having made 4 success loaves the day before I realise how to rescue the dough with 4 extra cups at the end of the 6 hours. I first made some bagels which turned out fantastic. It was late I left 2 loaves overnight in the fridge to bake in the morning. I am so happy with how soft and yummy the bread turned out. It goes to show a bit of prior knowledge saved something that could have been a total failure.
I just finished the last pull and stretch and had it sit overnight it got late going to bake it up this morning love this recipe 😊
We haven’t had enough experience with this recipe to eyeball . Do you have a recipe using a scale. ?
My house is warm today, I think the dough may double in size during the first rise before the 6 hours is up. Should I go ahead with the shaping and put in pans for second rise if so?
Hi there love your video , were can we buy the loaf pans please and thank you.
If i want to just make 1 loaf, can i just halve all the ingredients?
Thanks for NOT using grams. I hate weighing my ingredients. So many video's the people are doing grams. Yikes. Also I grind my own grains instead of store bought flour which is dead flour. But I'm confused about what kind to use in place of bread flour. Thank you! From Peggy
Use a hard white wheat variety
I have the 13.385x5x.3x4.72 inch Pullman bread pan. I would like to get the measurements of this recipe for this pan size, is that a possibility?
The larger Pullman bread pan says it s. 1000g non-stick corrugated loaf pan with a cover. I would also like to know if I should bake the bread with the cover?
I hope mine turns out like your recipe. I should have watched your complete video because I thought mine was too wet when I was turning it so I sprinkled some bread flour on it a couple of times... 🤦. It's currently in its 6 hour rise cycle. I hope I didn't ruin it .
I am a new subscriber! So glad I love the way you teach us as you make the bread 🍞!
Looks wonderful. If using a regular loaf pan, will I get more than two loaves? Secondly, is your cookbook all on sourdough? Thank you.
Love the pans! Can you share the link to purchase them?
I found the link, here it is! www.amazon.com/dp/B084VFF4ND/ref=cm_sw_r_api_i_0TG3C1TZ0T37N6KKKWTT_0
I'm getting a 404 error when clicking link for guide 😢
I love that I don't have to use a scale. I've got too many other things to do than make extra fusses! I'm going to try this recipe today. Thanks!
If that was a cup and a half of starter I Joe Biden’s twin!🙏
Microbs. Huh?
This is by far your most favorite bread. Thank You for sharing.
I really want to thank you for this recipe and video / I was having such a hard time and I finally found you and my bread is turning out so nice
I have been making raisin cinnamon bread with your bread recipe and having some trouble figuring out how to roll and get it shaped / wondering if you would have any pointers / thank you so much
What are the pan dimensions? They look bigger than a 1 lb pan
DEMONSTRATION FANTASTIC.....I learned a lot. Thank you. Have a copy and saved the video in Bookmarks. WILL BE MAKING SOON.
Glad it was helpful!
I’m a visual learner and this was so helpful to keep me on track!
Perfect! And I just bought these loaf pans too… I love them!
I know you probably won't answer, but here goes. I made my own starter about a month ago. It doesn't rise and double like everyone else's. I made this recipe, (I halved it), today. I literally had to scrape it up and pour it off the bench scraper..what am I doing wrong? It was like watered down dough. I threw a cup or so flour on the dough and tried to stiffen it enough to handle it with no success. I'm just about to give up the sourdough thing. I'm throwing money away.
It sounds like your starter may be hungry. If your starter is runny I suggest you thicken your starter by adding more flour than you usually do.
Try feeding it 1 cup of flour and 1/2 cup water. Let it rest for 8-10hours then split it in half and feed it the same amount again. This should make your starter lively.
When you split your starter in half Don't just throw it away, use it to make pancakes or
Fish and chips or dumplings! There are so many ways to use your discard. Then try making the sandwich bread recipe again. Make the full recipe just so you don't have to alter any of the ingredients. You can freeze the second loaf or give it as a gift
My first years of making sourdough bread were sad but my failures taught me that sourdough is versatile and forgiving. I learned to make so many yummy things besides bread
Keep trying, you will get it!
Ps. If your water is chlorinated maybe try spring water. Sourdough starter doesn’t like chlorine.
A heart sign is not a response, but thanks anyway
Try feeding your starter whole grain rye flour for a while. I had endless trouble making a starter too, rye is just better food for yeast and it gets much more active. Keep it going on rye for about a week then start gradually decreasing the rye. I still feed mine daily with about 10% rye (the rest being all purpose).@@kathymckay3091
I’m going to do one loaf, do I just half all ingredients? How much starter would I need? Thanks for your clear instructions.
I just halved everything and use between 3/4-1 cup of starter and it turned out great!