Easy Beginner Sourdough Sandwich Bread v2 | Foodgeek Baking
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- เผยแพร่เมื่อ 30 ก.ย. 2022
- The easiest sourdough sandwich bread recipe on all of youtube. This is an updated version of my popular sourdough sandwich bread, but a lot easier. It has a fantastic taste, a soft crumb, and an incredible brown and soft crust.
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Whole-grain Spelt Sandwich Bread:
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#sourdough #sandwichbread #paindemie - แนวปฏิบัติและการใช้ชีวิต
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I'm from Brazil and I've been looking for a good sourdough sandwich bread recipe for my family for some time now. I finally found this recipe, I really like your videos and tips.
Thanks so much for sharing your knowledge with us.
God bless you.
This bread is SO good. It was my latee-night snack smothered with European butter! Thanks not only for the recipe, but for the guidance. You have made me a far better bread baker.
Thanks Sune, I've been following your v1 recipe for the last few years with excellent results. I look forward to trying v2 next week.
I'm so looking forward baking these - thanks for sharing!
I bake a lot of sourdough but this is by far the easiest and yummiest one O have baked. Thank you 😊
You are welcome 😊
Can’t wait to give this recipe try!👌🏽
Just made it today, great recipe! 👍 easy to follow and incorporate into a busy schedule, thank you.
Making this today!! Thanks Sune!
Definitely need to try this!
Thank you for amazing recepi, I'm going to try it tomorow ♥️♥️🙏
You are the BEST! I am saving this to my watch later list. I dried out my starter to take to Mexico with me, so I have to wait until after we have moved to rehydrate it and try this out. Love your channel!! 💖
Love all your videos! Thanks. ...I found it interesting that there was no strength building for this one except the forming into balls and folding.
When I don't make videos I don't stretch and fold either. Given enough time it develops by itself, if you have good quality flour 😊
Great as always!
One I’m going to have to try. ❤
I like how you are always open to new ways of doing things . . . After much trial and error and experimentation, you keep making progress toward that perfect loaf of bread. Thanks, Sune, for your recipes and videos. You are loved!
Amazing as always, Sune, this is so exciting! Can’t wait to make this so I can make sandwiches to bring to school.
Thank you and enjoy ❤️
This looks like a much simpler recipe and I can't wait to try it. On a side note: I heartily approve of the Dad Joke of the Week.
Just watched beginner 1 day sourdough. I’m newer to sourdough every one is coming out great. But I wanted to try someday loaf. Wow I was sure it could be easier and you showed me how. I can’t wait to try it. You are very inspirational thank you
Another excellent video! I've been making my own sourdough batards and boules for about ten years now, first using the Tartine method. Then, a couple of years later, I added a bit of the NY Times no-knead method to save a little time and effort. And finally, I started using Sune's streamlined sourdough method a couple of years ago with perfect results every time. Last month, I started making my own sandwich bread (a seeded sourdough using multi-grain flour) with modest results. Of course now I'm going to try Sune's latest sourdough sandwich loaf method instead. If it's as good as your previous recipes, I'm sure this will be every bit as successful. Thanks again! Great work.
Thanks ❤️ I am happy that you are enjoying my recipes 😁
Thanks Sune, I have just taken my two loaves out of the oven, can't wait to slice into the first one.
I've made a version (yours?) of this recipe several times with olive oil and honey instead of butter and sugar. It's always a success!
It turned out beautiful. I used dairy free butter and soy milk. The result is fabulous. My family loves it
Sune, your videos never fail to inspire!
Thank you ❤️
This was the first thing I tried making with my new 2-week old starter and despite an imperfect fermentation (my fault) it came out delicious! I look forward to improving my technique with it.
long time no seen my friend. Looks amazing. Will try it out,
I'm on my last rise-I'm so excited!!!
I have learned exclusively from you on how to make sour dough….I only make sour dough now and have not bought bread in a year…thanks…love the music in this video too☺️.
Sune, thanks for all the content! You have been my bible for breadmaking! About this recipe… I made the previous version of this a few years ago with a different starter and it filled out my Pullman pans completely as yours did in the video. My current starter is much more active than my previous starter, but I’ve made this twice now and neither completely filled out the pans. Both times I had it rise in my oven with the proofing setting (27-32 degrees Celsius). The first batch I gave up on waiting because I had to go to bed and it was taking forever to rise. The second batch I waited a long time for it to rise, but there were a few large bubbles at the top that I didn’t notice. I cut into the first batch and the crumb is soft, but very tight. It works fine for toast, but the slices are a bit small for good sandwiches. I directly froze the second two loaves, so I’m not sure how the crumb will look. What would you try to fix? Increase the percentage of starter in the preferment? Longer bulk rise? Room temperature rise on counter? Loosen the lid on my Cambro container during the bulk rise? Please help!
I bake this / or a version of this bread once or sometimes twice a month. I've made it with Whole Wheat, with Dark Rye, plain White Wheat and it's absolutely the best sandwich bread ever. I have just pulled two loaves out of the oven a few minutes ago, hardest part is to let the bread cool before slicing it :>
Thanks!
Thank you
Love the channel and your recipes, I have learned a lot. And thanks for the free groan with the dad joke ;)
No kneading and no stretch and folds? It seems very counter-intuitive.
Even most no-knead recipes take a lot longer to build up gluten, so I am amazed this works in three hours.
Looking forward to trying it, but before I do, perhaps you can explain why this one works without kneading.
Hello. I am looking for your benchscraper, your link shows another one. Big thanks for your videos!!!
Great bread, and the dad joke is great too! 👍
Thank you
The V2 was way easier, but now I had both loaves blowout. I thought bulk fermentation and proofing were within parameters, but boom. Tastes great, good crumb and oven spring (obviously). Your advice?
Great channel and awsome content, Can you make sourdough croissant? Please
Just pulled the loaf out of the oven! Mine split a bit on the top, thinking I didn't let it proof quite long enough, but still looks great.
Hej Sune . Can the sandwich bread raise in the form in the fridge overnight ?
Lol, loved the Dad joke! 😂
What are the dimensions of your pullman tin? Planning to get one for Christmas and just want to keep things repeatable. As always, awesome stuff!
9x4x4 inches or 23x10x10 cm :)
Can’t wait until my January cheat day from my keto diet so I can make this. October, November and December are already planned for the holidays and my birthday.
Thanks! Did you notice any difference in crumb between the two loaves? Or did the egg wash behave as a "lid" to the uncovered one so it didn't dry out?
No, except for the shape they are the same 😊
Loved the first version, love this one even more, love your "meh" shirt, love your channel. I don't have a stand mixer so this one is a game changer for me. My crumb is a bit open for a sandwich loaf, do you think this is a shaping issue? I'm not the best shaper, so probably!
Thank you. You may want to go for a different flour. Lower protein all-purpose for a tighter crumb :)
Hi Sun! This looks too easy! 😜 My Pullman loaf pan is about 13x4x4 (have a large family 😆) would it work/fit okay to make 1 loaf and not split in 2? Thank you again!!🥰
I'd recommend you go to the written recipe. There's a calculator where you get the recipe scaled based on the size of your pan 😁
Hi Sune can I bake this as 1 big loaf instead of 2. Thanks for your recipes I always use your master sourdough recipe but want to try a softer sandwich loaf for the children would prefer larger deuces, hence the question. Thanks 😊
It's your recipe, so I know it will be good! Making it tonight after Sabbath. I like your dad joke. Lol
Cannot wait to try this as my very first sourdough sandwich bread recipe, hopefully starter is alive. Do you think this would work replacing the sugar with honey? Love your videos!
Multiply the sugar weight with 0.75 for the same sweetness in honey 😁
The loaf tin you use with a lid, i cant find on amazon it sells by 2lb not size in inches. What would you recommend?? I can't buy one you've linked in uk.
Any suggestions on which bread loaf pans to use?
This is made for a small Pullman pan :)
Please could you let me know if you used all purpose flour or bread flour?
I've got to try this one! I do have a question... Is the sugar integral to the structure of this loaf or just there for flavor? (Due to health issues I try to cut out added sugar where I can.) Thank you!
My guess would be (just a guess) that the sugar is great food for the starter, so it might help it grow but its not "needed" as the yeast can grow from the starches in the flour. So I would just try it without the extra sugar and see if it works out for you. Its probably manly there for taste, as sandwich bread is mostly on the sweeter side. :)
Hej Sune, hvilket mel bruger du til dit almindelige surdejsbrød, gerne noget som ikke kun sælges i en mini butik og som ikke er til at få fat i?
Jeg bruger normalt Caputo Manitoba Oro 😊
Sune, what ratio is your started fed at? 1:1:1?
So you dont stretch n fold at all?
what size do you consider a medium cambro container..does it matter?
The medium is 4 qt. It's about having enough room for the dough. There's a link for it in the description 😊
Surprised by the complete lack of kneading! If I were to use a stand mixer/ dough hook to get it to the window pane test before bulk ferment, what would be different? Would it be better? Worse? Would the crumb be less fluffy?
Can this be made over 2 days instead of 1? Would I mix it and shape it and refrigerate it on day 1, then bake it day 2?
Refrigerate it after the rise in the pan. Bake from cold 😊
@@Foodgeek Thank you for responding. This recipe changed my life! I love it!
I have to admit, I own a bread maker, first time I made a loaf that "tasted" as good as it looked... I learned how long the bread was mixed and how long it sat, and remixed (over 3 hrs!) I still want to make bread "the old fashioned way" too! Question: (because I see a lot of variation) how many grams is a cup of flour?... in your estimate
For highly sifted flour, probably around 140 grams 😊
Great bread, and clever joke! 😂
Just making sure. No development? No stretch and folds or kneading?
We don’t typically have whole milk in the house, or a lot of dairy. Can we use any substitutions? Milk alternatives or just more water?
You can rehydrate some whole milk powder, or just go with water for a little less of a luxurious crumb 😊
@@Foodgeek thanks!!! Excited to try it
Can you make this one day then place in fridge overnight and bake next morning? Same as normal sourdough. I made it yesterday, but with the slow rise times, it wasn't ready to bake until 10pm. Love the videos. cheers
I'd like to know this, too - my dough hasn't risen yet and it's going to be the early hours at this rate before I can bake it 😴😴(I'm in New Zealand and it's 7:00pm here)
You can. Just take put it a bit early in the rise. About 50% and make sure your fridge would make hell freeze over 🤣
@@Foodgeek Thank you! Never had such a fast reply 🤗
@@Foodgeek Thank you. My fridge is set to 3deg, so will be fine. I tried mine today after baking last night, and it tastes amazing. I also rubbed some butter over the top while hot to make a soft crust.
I rub butter on Shokupan too 😆
Hey Sune--this isn't in regards to the recipe (tho I can't wait to try it) but about the gloves you're using in the vid. I presume they're the ones you always use but they're not the ones that your link below recommends. I'm asking because as far as I can tell I have the very same gloves you're using here; the silicone patterns are identical. When I bought them I was told they protect up to lke 900 deg F or something. Well, I am sitting here with a cut piece of an aloe plant soothing my thumb that was just burned taking a cookie sheet out of a 400deg F oven. There are no holes in them but I apparently took hold of the sheet with the portion of the glove that had no silicone. But still! So I'm just wondering if you've had similar issues with your gloves and what I can do to avoid this in the future. I've ordered the ones you link to to try them out and will return if there seems to be no diff
I am sorry that you burned yourself. The 900-degree stuff is total bs. I use them for dexterity and not for a lot of heat protection. I tend to move fast; it doesn't take more than 2-3 seconds before it starts burning. While they may not be the same, I am sure they match in performance.
@@Foodgeek Thanks for rating them “BS” Makes me feel better about them not performing up to their description (I don’t know why I find that reassuring, but I do). Okay, well, I guess I won’t replace then. I’ll just work faster and not be so laissez faire when using them. Thx!
The only really good I've ever tried were the ones I used in my first videos by Oxo, but since they're mittens you have no dexterity 😊 I guess I'll just work faster 🤣
@@Foodgeek Yeah I'm totally converted to gloves. Where have they been all my life?
Can I use hard bread flour rather than all purpose?
I won't be as soft and more chewy, but you can :)
Kan jeg bage det uden en form?
Jeg har aldrig prøvet. Det afhænger af hvor flydende din dej er 😊
I am a new baker and started with sourdough. I have been binging videos on sourdough baking and noticed this recipe doesn't do stretch and folds , even 1x. I understand that the purpose of stretch and fold and fold understand are to build gluten strength ,right? I know it is also a time saver,if the dough appears to be stable (strong with some possible window pane),I assume. Why didn't you do fold overs or stretch and folds with this dough? Also is the dough temp (80°F +) more of an indicator of being proofed "long enough" compared to length of proofing? I do understand that one can do a finger push tension "test" agaisnt the dough to have some idea of proof ready. My final question, when we use stretch/pulls and then rest for 30 mins, does that 1 hr rest time between 2 rounds of stretch and folds, "count " in the bulk fermentation TOTAL times and reduce the one longer bulk fermentation time to 4 hrs? Thanks. I love your vids.
Hi Sune, this sounds 'doable' for me as the less faffing around means that I don't have to lock up my food obsessed cat for too long...Yes she has already tried to eat my starter at least once and a proving loaf was saved in the nick of time, my crumpets a few weeks later did not fair so well!!! LOL! Just as well I love her 😹! One question : could I use some rye flour in this? If so how much would I use? I thought maybe 700g flour.200g Rye????
My late cat loved food but would never take any unless fed 😻
200 grams sound good 😊
@@Foodgeek Thanks for that. Ruby is a rescue and was already food obsessed. I would guess her previous family (who dumped her at the shelter when she fell pregnant) would feed her from the table so it is impossible to have her and food in the same room. Have a great week. Boofy.
I have used this recipe with up to 30% rye flour or 30% whole wheat flour and it's amazing. This is the only sandwich bread we're had in the house since i started working with sourdough and found Sune's recipes. Both rye and whole wheat variations take seeds too, it's just the best bread recipe out there.
@foodgeek I'm confused, in the video you said 100% Bread flour but int eh Recipe you have all purpose flour. Which one is it?
Both will work 😊
Finally bought a Pullman loaf tin and made this recipe. The only thing I would say it turned out perfect. It's just a little too sweet from my taste. So if people like sweet loaf bread then use my amount of sugar in the recipe or just lower it. Xxx thanks though!!
Has anyone tried this in a typical open top 8.5 x 4.5 x 2.6 loaf pan? How much dough did you need? The pan size thing on the website is only made for pullman pans which have straight sides and a lid to make perfectly square loaves, but short loaf pans usually have angled sides and get over-filled for a loaf with a high dome.
There's a calculator in the recipe section. Just change the pan to your measurements, and you get the amounts needed for your pan :)
@@Foodgeek What I mean is the calculation is different for an American loaf pan. They are not used like your pullman pan.
A pullman is intended to fill exactly level with the top, so the lid makes a completely square flat top loaf. (Usually 250-280g per liter depending on crumb)
A typical american loaf pan is only 6.5 to 7cm high and has some taper. It is intended to have the loaf rise high above the top edge of the pan.
@@TheDuckofDoom. Sorry, I hadn't turned it on for this recipe. Please recheck the site, you can input the measurements of your pan now :)
@@Foodgeek The calculators were always turned on for me. (I use firefox extended service release on Linux if it makes any difference.)
705g was a bit too small with about 20% whole grain which makes it slightly more dense. I will increase it 1/6th to 820g next time and make small adjustments after that. The calculator suggests 670g.
700-750 may be good in this pan for the all white flour version.
(Common american style 4.5" x 8.5" x 2.6" )
I used a wash of whole egg with milk before baking, and baked this size loaf for 10 minutes at 450f and 25 minutes at 400f. A thermometer showed 208f inside the loaf and the crust color was nice.( I might try for about 200f next time)
The 3% roasted rye malt adds a very nice flavor and color. I don't know that it must be malted, but malted is what I have.
This is with the all-purpose and whole-wheat flours found in the north-west USA. Approximately 11.5% protein with good elastic gluten formation, and 13-14% protein respectively. But the labeling is crude.
Easily the best tasting bread I have made! And so easy - no autolyse, or stretches and folds - just mix everything together and let proof for several hours. I chose the 20% whole grain option and the dough was quite sticky - I was tempted and acutally DID add some flour which I shouldn't have done. Once the dough proofed, the dough was fantastic to work with.
I will definitely make this bread again.
I can't print the recipe for this, there's a weird blank white banner at the bottom of every page... which cuts text off.
Great sandwich bread, Elizabeth! How does it compare to one made with yeast?
I thought you said it was enriched with eggs, but I didn't notice you put any eggs in. Did I miss something?
HeHe, if you are scaling up with the bread calculator remember this is dough for two loaves. When I put in the dimensions for my big pullman pan i ended up with dough I could mix with a garden spade.
Next?
Liver pâté :-) ?
I love liver pâté, but I'm pretty sure it's an acquired taste 🤣
Link to the recipe goes to the naan bread not the sourdough sandwich
Oops. I'll have a look.
It's because the recipe has gone into an 'unpublished state' until tomorrow when the video comes out. Then the problem will fix itself :)
Ok. I'm confused. You mentioned 100% bread flour in the intro, yet 900g of AP flour in the video. I'm thinking that was an oopsie moment. But could you verify which is to be used.
He added a text correction on screen, you were probably audio only at that moment
@@kraklakvakve
Thanks so much
My starter cannot deal with milk it seems. Whenever I try, proofing takes three times as long!
A tip i read somewhere is to try getting the milk very hot then chill it for use in the recipe. It helped my sourdough sandwich loaves tremendously.
@@claudiag.2055 Thanks! I'll try that next time.
Q: why not bake from cold oven? a la th-cam.com/video/Y8EzHYxEpgs/w-d-xo.html . The downside noted there (unsaturated crust, spread out more) wouldn't really affect sandwich bread.
I couldn't help but notice that you spread one of your slices of bread with some sort of ham or pork loaf. Could you give us that recipe?
It's a sort of fine paté made of pork liver. It's called "leverpostej" and it's sooo good
Do not use WD40 as nonstick spray. :)
I thought it was a multi-purpose concoction? :o
So no stretch-and-fold, or kneading? Interesting...
Nope. Easy peasy 😁
Has anyone halved this recipe?
Very dark bread my guy.
Why is everything in metric? grams? What happened to cups of flour and Tbsp's and tsp's ?
Us Americans are basically the only one's clinging to non-metric measuring. But even if you refuse to go metric you should measure your ingredients by weight rather than volume whenever possible because it's way more accurate. This is especially true with flour....a cup of flour can very wildly in weight depending just on how you scoop it out of the container. Plus humidity and other things change it as well.
With baking recipes I stick to weight for having precise measurements. Whenever I do cooking recipes I'll give both metric and imperial 😊
Weighing provides more accuracy in recipes. I'm American and have gone with weighing everything in grams for quite a long time. I no longer like recipes that use measurements. Much less accurate and more faffing about.
I have a balance that can display troy ounces that i use for enriched bread recipies.
Volume has always been a terrible way to measure powders, but it would be fine for liquid. Mass is much better.(It still doesn't compensate for your local flour moisture content.)
All electronic balances have an option to switch between grams and pound/ounces. If you have some old mechanical balance that only shows one type of metric system and the recipe is in the other, then convert at 28.4 grams or ml per ounce. 2.2 pounds per kilogram.
Thanks!
Thank you