Simple Sourdough Sandwich or Toasting Bread 🍞🍞🍞
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- เผยแพร่เมื่อ 16 พ.ย. 2024
- This is a very simple sourdough sandwich or toasting bread - there is no autolyse, no preferment. I like to mix the dough in the evening and to perform 2 - 4 "stretch and folds" before bed. In the morning, I transfer the dough to the loaf pan and let it poof at room temperature for 5-6 hours before baking.
I love this one both for my morning toast as well as for tartines and sandwiches. Simple and delicious.
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Showing all the steps, the camera pointed AT the subject, and lastly, showing the CRUMB! this is a perfect video.
I wanted to thank you for making such high-quality guides! Recipies are great, but the details of the process and also the "whys" behind the instructions make all the difference
Thank sooo much for this non-fussy sourdough bread. Made this countless times and it never failed me. My Hubby loves this with cream cheese or butter with his coffee and he is a picky one. Glad I get to bake this once a week for my family. Thanks so much!
This has turned out beautifully each time I have made it. Thank you for a simple, forgiving, easy recipe that is exactly what I needed. Overnight bread that isn't SUPER sour. My kids devour this stuff!
Dear Alexandra. Thank you for this super simple recipe. This bakes up so well and I have stopped buying any bread. I make this once a week. So simple, rewarding, nutritious, delicious and fun. I always keep a batch sitting in the refrigerator so it is ready to go the next day. The longer it sits in the fridge the more flavours it develops! Thank you again Alexandra.
p.s. like many other comments here, I started with your yeast focaccia.
You videos are so calm and soothing. Thank you for making sourdough feel so approachable - your foccacia was my 1st try at it (turned out amazing), and I look forward to making this next!
Thank you so much for this. Other sourdough recipes are so fussy! And the ones that aren't, always get something else wrong, like they measure in cups, or they don't use starter... This video is a real gift, thanks again. Excellent presentation as well.
Yes, excellent and easy to follow 😊 Thank you.
Thanks for the Recipe. Beautiful Loaf. It does take many stretch and fold and then overnight
to get an excellent loaf.
Thank you. I have made dozens of loafs from your recipe. I started adding honey and seeds but I never would have started without this basic video. I still reference your page for measurements. There is no better bread for toasted sandwhiches: tuna melts/Caprese/egg salad. Best crunchy bread out of the toaster.
Baked this morning beautiful crumbs. My country is summer all Yr round hence after 4 sets of stretch n pull fridge for 6 hrs. Shaped n transfered to loaf pan in the fridge for another 7 hrs then bake. Very happy with results. Tks.
i like that you do not talk too much...just simple typed procedure. Thank you.. I find talking too much too confusing..more power tp you !
So simple - love this video and this bread!!
My favorite bread recipe video so far and I’ve seen a lot.
I'm addicted to this bread. Besides having great texture and flavor, it's actually fun to make ... totally rewarding. Thank you millions!
P.S. Your sourdough pizza crust is also AMAZING. That's what led me to your bread. Thanks again!
This is the advice that brought my sourdough bread out of the rock hard territory and into beautifully soft territory. I can't thank you enough.
Easily the best sandwich loaf I've ever produced. Recipe followed exactly as given. May try cutting in some W/W flour next time.Thanks for your no frills easy to follow video instructions.
Doing your recipe and technique now. Looking great so far.. now at the last stage of proofing while it is in the baking loaf pan… (5-6 more hours)… I assume I should also cover the dough still while waiting for it to rise?.
Hopefully I won’t screw up the baking part in the oven.:)
I like your non verbal / good angle vdo instructions with just enough written instruction that is easy to follow for beginner like myself. Appreciate your works and sharing your know how. Have super bless days ahead.
Thanks Alexandra.Bread look very nice.I will have a go one day.
This is so delicious, I've made it several times and it has always been great! Trying it today using a lot of einkorn flour in place of bread flour. It won't rise the same, but I'm sure the flavor will be fantastic! Thank you Alexandra, I love so many of your recipes.
I was considering to use einkorn flour as well!! Is einkorn flour not as high protein as bread flour… is that why it won’t rise?
Yes, Einkorn is very low in gluten so it doesn’t hold a rise as well. I liked my sourdough with the einkorn flour but love the basic recipe more. My favorite einkorn bread is a yeast recipe. I use 💯 percent einkorn flour so it doesn’t raise very high, but tastes fabulous!
I made it and it was successful, many thanks for the recipe even with sound 30% whole wheat flour. Thanks again
Pretty loaf of bread ! Looks good
Thank you so much for sharing this recipe. We're loving it.❤
Came here from the website THANK GOD you have a TH-cam lol never subscribed so fast in my life
Wow! Great Video. So helpful. Thank you!
Made this and it was perfect! This was my first time making a sourdough bread with my starter. It was delicious fresh and toasted with butter 🥰❤️
Many thanks for the recipe. We made it with our kids and they enjoyed the stretch & fold process ... the loaf came out amazing! Stay safe and be well always. My loaf doesn't really rise up like yours. However that does not discount the taste and the crusty top.
Beautiful! Thank you for the video. I’m going to try your recipe.
Baked this morning beautiful crumbs. My country is summer all Yr round hence fridge after 4 stretch n full 6 hrs n transfered to loaf pan 7 hr in fridge. Baked super
Love those style of video. New subscriber! 🍞 💕
It was so good! The best bread I’ve ever made 😁
Whats the best way to store your baked bread? Plastic bags can make it moldy, and wrapped in a tea towel makes it hard.
wow seems easy, i used to do just focaccia cause bread seemed too complicated and also all those breads are not practical for cutting and sandwiches, but loaf tin seems easy! thanks, might try
I love this recipe! Thank you
I made this last week and it turned out fabulous. Getting ready to bake again! Thank you for the easy yet amazing recipe!
Great to hear TJ!
Excited to try is recipe!
Where have you been all my life!? I'm not following anyone else but you.
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Mine is just doing its final 5-6hrs proving in the tins. Cant wait to see what come out of the oven later....this is the easiest best dough ive played with so far.
Wonderful; thank you for sharing!
Sooo good! Yes!
This video has changed my life. Thank you
I used all purpose flour and it was my first time making bread and it came out pretty great considering I have no experience, I do still have to tweak the recipe a little bit since I’m not using bread flour and I think my sourdough was more watery than yours so the dough also didn’t rise a whole lot and had a slight doughy texture the first day that was mostly gone after the loaf sat out but still a delicious loaf! Thank you for the recipe!
That is beautiful bread!! Good job 👍
I love the recipe! Just one question - what do you think about an idea of putting the dough in the fridge after last fold for 12 hours and then letting it rais the next day for 5-6 hours at room temperature?
So glad I found you.
Love your presentation! Love the kid's voice in the background! Have you ever tried this recipe with freshly milled flour? If yes, did you have to make any adjustments to the water to flour ratio?
hi alexandra, which flour do you use? i have wholemeal, would that be okay for the recipe? thanks, i like your simple recipes
Love this, I have never seen such high hydration sandwich loaf , it’s beautiful ❤, can the second rise be a cold ferment? If so, would I need to take it out and let rise again before baking?
Can you please make a non cut version of this just as a calming background?
Thank you for the recipe! Trying it now :) I have a question. Did you use a pan with water in the oven while baking, as we would normally do with any sourdough bread recipe?
Hi guys! I baked the bread and it is one of my family’s favorites! Try it and you will not retreat. I did put the pan with about 1 glass of hot water on the bottom of the oven while baking the loaf. I also sprayed a couple times around the bread. Really good! Highly recommended. 😊
I love the overnight bulk proof for convenience, but I do worry that my dough becomes overproofed. In your recent newsletters you recommend bulk proofing until dough increases by 30 to 50% in volume. Do you think that overnight proofing can be adjusted so that the dough doesn’t over ferment?
Simplesmente maravilhoso!
I am trying this recipe. I left it over night and now the dough had doubled and I had trouble getting into my pullman pan. Next time, I will start the recipe in the morning. I will update about my results.
Get to th point where dough is ready for pan. Once in th pan you can place in fridge overnight. Next day remove from fridge and continue the rise (can place pans in warm water bath to hep along).
I made this yesterday and it turned out very good, except it was very wet and rose very quickly. Since I live in Orlando with high humidity, I only added 413g of water, next week I may try 390g. Also, my refrigerated starter is very active and I feed it, at room temp, a couple of times prior to baking. I wonder if I need to feed it less.
I too think the amount of water used is quite a lot
Looks yummy
Can I freeze the bread? If yes, for how long?Thank you! I’ve been making this bread for a while and it’s perfect each time!
Thank you for the recipe! Question, if I were to cut the recipe in half, how should I adjust the fermentation times if at all?
I was about to half this recipe. How did it turn out?
Hi all! I halved the recipe with same fermentation time and it turned out great!
How much Olive Oil? THANK YOU for the recipe! =)
So if it's sourdough for a loaf, you don't have to could ferment it, correct? So what's the difference? I'm new to all of this and I'm just trying to understand. Thanks.
have you tried scoring the bread? if yes, would you suggest it?
Your video shows clear procedures, thank you! Btw, your oven gloves look very good, where did u get it? Thx
Do you need to add moisture inside the oven while cooking?
Very good😋😋😋👍👍👍
Hi, I usually only have around 40g of mother sourdough starter in my fridge. To get to the 100g you use in this recipe, can I just mix a tablespoon (20g) of the mother starter with 40g of water and 40g of flour and let it sit for 12 hours at room temp? Thank you.
Can I use AP flour? I just can’t find bread flour at all.
If you can maybe foud gluten in your grocery store you can add it to your AP flour. Look for bread flour gluten on ChefStep website.
Its what I used and it came out just fine!
I have all my hopes put on this recipe. Im watching from colima. México, its very hard to get the right texture hwrw for the dough, we're 500mts from sea level. Changes everything!!!
My dough is in the oven right now, on the last 25 min.
It came out perfect!!! Thank you!!!
This is how I made mine. But then I looked for other recipes adding sugar, milk powder & butter, but it just doesn’t do well. This recipe is close to how I make my Artisan Loaf. My Artisan SD proofs in less time, 1-2 hours at RT.
Hi.
Will this recipe work with a cold ferment? I like the recipe but need to stretch the process out by 6 hours.
Hi,I baked this today,came out perfectly.unfortunately,it was abit too sour for me.How do I reduce the sour taste?.I live in a country with high humidity and I also used a 100%hydration starter
Wow 🤩
You rise 5 to 6 hrs in the fridge or room temperature? And what size loaf pan you use. Thks
Good morning, i’ve been looking for a good sourdough loaf bread recipe and decided to try yours. My question is, my sourdough starter is made with whole wheat flour, and was wondering to make the bread if I can mix it with white bread flour. Thank you
Yes you can
Que: I followed all your instructions - bulk fermentation gave it a rise. However, when I shaped it and d proofed in the fridge for 24hrs it had not risen. It was flat. Now its baked and sitting on my counter. Still looks sadly flat. Where did I go wrong? The only difference I see is using a rye starter.
Thank you
I don’t see where she said proof in fridge for 24 hours? That’s probably where you went wrong lol
Hi I finished the 2nd rise on the counter bc my loaf was flatish in the fridge. It rose right up in less than an hour. I had it in the fridge overnight.
If I double the recipe, do I have to double the time for the fold and stretch too? Thank you!
No
Do we need to bake it with water tray under it if we do not have a steam oven?
Can you reduce the salt by few grams without affecting the results too much? I have to watch my salt intake.
I used this recipe and did it exactly how you did it and my bread was really gummy on the inside. I don’t know if it needed to cook longer or what but it’s was weird. I mean the flavor was good but it was super gummy.
It was rising beautifully, but I think I overproofed it. In the morning the dough was a liquid, flat mess. Should I through it away or do you have a trick to save it?
I have tried this recipe 4 times already, every time it comes out very sticky, flat and no rise. Frustrated
@@margokruger9096 I tried to follow this recepy instead and it worked really well! Let me know how it goes. th-cam.com/video/2FVfJTGpXnU/w-d-xo.html
@@margokruger9096 Perhaps your starter isn't active and ripe. Every time I've made this bread it came out beautifully. I have a starter culture that I started many years ago and it's been going strong ever since. Do you feed your starter and wait until it at least doubles in size before attempting to use it?
I used the same recipe to make focaccia and ended up overproving each time but baked them all nevertheless. They turned out just fine!
Margo Kruger it could be your flour doesn’t have enough protein to absorb the liquid.
Can I make rolls with this recipe?
Beware the overnight proof temperature. My dough quadrupled overnight and I thought it was ruined for sure. I continued anyway and, although the final product was very spongy, it was also very delicious.
Yep. I can overnight proof in the winter, but now that the weather is warmer, I have to proof during the day when I can keep an eye on it. Otherwise over-proofed dough :-(
Woow, please how can i avoid sour taste, my children do not like it?
Is the water warm? Is the oven fan forced?
Hello! What size is the pullman loaf pan?
Thank you!
OK just realised it's in the video 🤭😁
Help.... I've never made Sourdough... this looks like an all day process.
What time of the day is best to start it, that way I'm not up at midnight baking, lol
Can someone explain why mine keeps cracking down the whole one side? But still delicious
I have that problem too!
A printed recipe would be nice
What brand is that container and size? Cambro ?
I forgot olive oil! Will it be o.k.?
Molim vas, a kako da napravim taj starter, dalje ću vežbati sa testom? Imate li taj video zapis? Hvala! 💝💝💝
I follow the recipe
What size pan are you using?
How long does the mold measure?
Is there a written recipe I can print?
Visit her website ... I think the URL is near the beginning of the video. I'd check for you, but my Internet is awful right niw!
430g water
100g active starter
10g salt
512g flour
I dont understand why this bread is let to rise for a total of approx 15+ hrs. Doest that make the dough too bitter?
Elora your starter
@@zoeya.8693 What makes my starter more bitter than others?
Elora
It won’t make it more bitter per se, but it might give it more of a sour flavor if you overnight-proof. Like when using any yeast, you have to let your dough ferment and create the airy structure so that when you bake your bread, the steam that releases from inside your bread inflates the already existing air bubbles (this is called oven spring). Sourdough starters use wild yeast, which is very different from active dried yeast. With AD yeast, it might only take 60-90 minutes for a dough to double in size, but with wild yeast, it might take up to 16 hours. And of course, all starters and environments are different, so times will vary.
What size tin?
IDKY but I got anxiety watching you cut through that bread!!!
preshaping and or final shaping at the wrong moment, again.
🧡❤💛🧡❤💚💙
Lo siento me gusta mucho lo que públicas pero no entiendo el idioma
your recipe says to let it double in size overnight making 50% more. where I live if it is double then it's 100%.?