Sourdough Sandwich Bread- How to make the perfect sourdough sandwich bread!

Рет қаралды 14,758

Жыл бұрын

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Summer is in full swing, and picnics are a must at our house! This delicious sourdough sandwich bread is perfect for your favorite picnic meal, or a Sunday French toast brunch! With the tips and techniques I share in this video, you'll make the most delicious sourdough sandwich bread. The best part about this recipe is that it's 6 simple ingredients and a great beginner bread-maker recipe. You really can't get this one wrong! Ingredients are listed below!
Sourdough Sandwich Bread
1 C scalded milk
2 tbsp softened butter
3 tbsp sugar
3/4 C active starter
3 C flour
1 heaping tsp salt
Instructions
1. Scald milk and cool, and add to a large bowl. Add butter and sugar and stir until dissolved. Add starter and stir until dissolved.
2. Add 2 C flour to the bowl and mix until a shaggy dough. Then add the remaining cup of flour and salt and squeeze dough with hands until flour is incorporated.
3. Remove dough from bowl and knead on a wet countertop for 3-5 minutes. Oil a clean large bowl and place dough in bowl, cover and let rise and ferment for 8-18 hours.
4. After dough has risen and fermented for desired amount of time, remove from bowl and stretch and fold a few times to tighten the crumb. Shape dough into a loaf and pinch the seams. Cover the loaf with oiled plastic wrap or a shower cap, and let rise for 1-4 hours until it has risen 1 inch over the top of the pan.
5. Place dough in a buttered and floured bread pan and bake for 35 minutes at 350 degrees.

Пікірлер: 47

@getyourfeelgoodbackbjones1576 Жыл бұрын

HONEY CHILD!!!!! I am a bunch of decades years old. Using your recipe and method I made the best sourdough loaf I have ever had in my. ENTIRE life❤❤❤❤❤THANK YOU SO MUCH❤❤❤❤❤ Also, this was my very first sourdough loaf of anything.

@user-ke1md3gd6g 2 ай бұрын

I so enjoy your Daily Sourdough utube presentations!

@mr.b464 Жыл бұрын

Love your recipes. They’ve all turned out great. The pancake recipe made the best pancakes I’ve ever eaten!

@dailysourdough Жыл бұрын

Those pancakes are such a family favorite, I'm so glad you like them too!

@bcase2056 Жыл бұрын

Thanks for the recipe. Can't wait to try it.

@dailysourdough Жыл бұрын

This is one of my favorites, I hope you like it!

@pamfoster7415 Жыл бұрын

Great advice on dough texture. Especially wetting hand to help it if needed.

@dailysourdough Жыл бұрын

I'm glad that was helpful!

@lisaemerson8061 Жыл бұрын

CANT WAIT TO TRY THIS.

@dailysourdough Жыл бұрын

You're gonna love it!! I shared this recipe with my daughter and she's made this bread 4x in 2 weeks:) It's so yummy and simple!

@matthewberube5653 Жыл бұрын

Have this fermenting on the counter for the fourth time almost didn’t need the recipe. Great versatile loaf of bread that’s easy to make. Even made it will bleached all purpose, and while it was a wetter dough it baked up just fine! Thank you

@dailysourdough Жыл бұрын

I'm so glad you enjoy this recipe! I make this one almost weekly, I've got a dough fermenting on my counter right now too!

@maryannedeering1663 2 ай бұрын

Hi there❤ I just ordered your Cookbook frm Amazon and cant wait to get it. I was looking at you are a little Crock-Pot that you keep your sourdough in and I couldn't find one on Amazon that looked like it would you happen to have a link that you would be willing to share? Thank you so much 😊

@rafaella6385 Жыл бұрын

Amazing! Good job!

@dailysourdough Жыл бұрын

Thank you!

@jodistieneke2370 Жыл бұрын

Hi! Would i use the same amt of Himalayan pink salt as in your recipe? Made your butter bread and even though, it was not as beautiful as yours, it was delicious and quickly consumed. 😅

@lam7750 10 ай бұрын

It’s a year old recipe that I just came across today. Do want to try it bcoz it looks so easy to follow and turns into a yummy looking loaf! Just a little question : could I add sesame seeds and or flax seeds to this bread recipe? If yea, when should I add them, at the end with the last cup of dry flour? Thanks for you response in advance☺️🙏🏼

@jadeite1969 Жыл бұрын

Shower cap is such a good idea. But do you oil the inside or not necessary? As the dough rise, if it touches the shower cap, would it stick then?

@dailysourdough Жыл бұрын

Thank you! It's a trick I've been using for years and its so helpful! I don't usually oil the inside because my dough doesn't usually rise that far above the pan I put it in, but if it did touch the inside it would stick! So if you want to be cautious you can oil the inside:)

@kaylasheffield6420 Жыл бұрын

I’m trying this recipe right now! About to oil my bowl for the dough to ferment overnight. The dough is SO STICKY though. Not soft at all. But you said to err on the side of moisture..so that’s what I’m going with. I hope this turns out well!

@kaylasheffield6420 Жыл бұрын

Came back to say, it turned out PERFECTLY!!! This is THEEEEEE sandwich bread!!! Thank you so much!!

@dailysourdough Жыл бұрын

I'm so glad this recipe worked for you! I use this recipe every other week and it's one of my absolute favorites!! So glad you stuck with it:)

@barbarabello4148 8 ай бұрын

Daily Sourdough……I’m so excited to find your channel, can I mix this in a Bosch mixer as kneading with arthritis is difficult? Thanks

@dailysourdough 8 ай бұрын

Yes absolutely you can!!!

@Art-bk6pg 7 ай бұрын

Do you make a PULLMAN LOAF PAN sandwich loaf? You are wonderful; keep it up!!!!!!!!!!!

@ismailbeevikmpitchai3650 Жыл бұрын

Hi Tks for the tutorial. My kitchen temperature is 27--30c. How long should I leave it on the counter. Will it be enough if the dough raises to 50%. Tks

@dailysourdough Жыл бұрын

In a warm kitchen it could take 6-8 hours. I would just watch until it looks nice and lively, you will kind of be able to tell when it's at its peak. And 50% would be fine!

@richardgolden9181 Жыл бұрын

I thoroughly enjoy your videos. I seem to have a problem I hope you can help me with. I get my dough to rise about 2 1/2 times overnight. Then when I get the dough in the loaf pan it never rises up to the top. I do follow your directions exactly as you show us. My bread tastes really good but it is quite dense. It just doesn't seem to get light like a loaf of bread should be. It also just rises to the top of the loaf pan,never over it like it should. Any advice going forward. Thank you.

@ofeliapinoliar9675 2 ай бұрын

The first rise should hardly double, then gently shape for the loaf pan. Let 2nd rise in the ref overnight to 1 or 11/2 in of the rim of the pan, bake the next day straight from the ref. You probably bulk overfermented on the first rise. Make it shorter. Hope this helps.

@Hissage Жыл бұрын

Interesting for me it’s the contrary. If I leave the dough on the counter it gets more sour and if I keep it in the fridge overnight It stays very mild , I can’t even taste the sourness .

@dailysourdough Жыл бұрын

If you leave it in the fridge it will rise slower and longer which will increase the sourness without ruining the rise. But bread making is so unique depending on your elevation, humidity, etc. it's important to listen to the dough:)

@suzyb.6234 10 ай бұрын

Have you ever added the tangzhang step to this recipe?

@brenkm955 Жыл бұрын

Would honey work in place of sugar? I’d like to try with honey and spelt if possible.

@dailysourdough Жыл бұрын

I don't see why not! Sounds delicious!

@karlacaban9428 Жыл бұрын

Also, where did you purchase your loaf pan?

@dailysourdough Жыл бұрын

Amazon! I was going to purchase one from King Arthur, I really like their stuff and have had one from them in the past. But I needed it to get here pretty quick, and it worked great!

@rebeccadees2300 2 ай бұрын

Can you use milk that is outdated by a few days?

@karlacaban9428 Жыл бұрын

How long should we wait to slice?

@dailysourdough Жыл бұрын

My husband can barely wait until it's cooled at all, he usually dives right in, but I don't recommend that lol! It's better to wait about 2 hours:) Your bread will taste better and last longer!

@woojeongchoi6104 Жыл бұрын

Hi! Whey does milk need to be scalded?

@dailysourdough Жыл бұрын

At the beginning before you do anything else

@Doloresgbryant Жыл бұрын

Can you use a stand mixer

@ofeliapinoliar9675 2 ай бұрын

Yes. But as soon as the dough leaves to side of the bowl to form a ball around the hook, take out to knead some more on the board or fold at least 3 times to establish gluten at 30 min interval, then bulk ferment until almost double in rise.

@ismailbeevikmpitchai3650 Жыл бұрын

Hi,tks for the tutorial. My kitchen temp is bet27-----29. How long should i keep on the counter. Is it possible to cold retard and then do 2nd proofing . Tks again

@dailysourdough Жыл бұрын

That is a warm kitchen, so I would just keep an eye on it and make sure it doesn't start deflating before you go to shape it. I think it should be fine for 6-8 hours on the counter, but you could ferment in the fridge if you wanted to. I haven't tried it but it should work just as well.