Sourdough Sandwich Bread | Start to Finish

Рет қаралды 108,929

Күн бұрын

🍞 Here's my straight-forward sourdough sandwich bread recipe that's virtually foolproof. This recipe makes a soft and fluffy sandwich bread that's a little bit sweet and has just a hint of flavor from the sourdough starter. Great depth of flavor - perfect for sandwiches or toast. It's definitely next level white bread.
Give it a try today! Find the recipe information below.
✏️ Recipe:
Bread Flour 450g
Water 150g
Milk 100g
Sugar 25g
Salt 10g
Butter 50g
Sourdough Starter 100g
This video was kindly sponsored by the Buydeem 4-Slice Toaster. Thanks, Buydeem, for the great retro-looking toaster.
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👂🏼 How to Get an EAR on Sourdough Bread - • How to Get an EAR on S...
🍞 Easy No-Knead Sourdough Bread - • Easy No-Knead Sourdoug...
🍞 Tartine Country Bread (Sourdough Tutorial) - • How to Make Tartine "C...
🍞 Sourdough Oven Spring: 5 Tips - • Sourdough Oven Spring:...
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Пікірлер: 300

@lenom1289 Жыл бұрын

I've watched a lot of bakers and at some point, after becoming popular on KZfaq, they get into an almost scientific way of baking bread: ratios tables, lamination, proofing boxes, etc. They lost me. Then, i discovered Grant. Please don't change, keep it simple, as it should be.

@karlbaratta9086 2 жыл бұрын

Thank you for posting this recipe. I followed it closely, and the results were amazing. Excellent recipe!

@27kjh 4 ай бұрын

I love how you get to the point. In a short time you show us clearly everything we need to know about making a loaf… without a lot of useless information. You do such good instructional videos.. I’m never left with a bunch of questions. Thank you.

@carlsummers621 Жыл бұрын

I baked a loaf of this today. I am really pleased with the outcome. Bread is flavorful, yet not overbearing from the starter. I will use this from now own. Thank you.

@debanderson5038 2 жыл бұрын

I have been trying to create the perfect sourdough sandwich loaf since January of this year. I was not in love with any of the loaves I made. Until today. I had found your recipe about a month ago and just got it accomplished this afternoon. It is exactly what I have had in my mind all this time. There's the softness, the just-right amount of sour tang and the ease of execution all rolled into one recipe. Thank you for sharing with us the "fruit" of your hard work to perfect this loaf! Delicious, nutritious, makes me feel ambitious!

@antoinettetermine9612 Жыл бұрын

I made this bread today. I noticed the family lingering in the kitchen. I took the bread out of the oven. It was the most gorgeous loaf I’ve ever made. After being barraged as to when I could cut into it, we made it 45 minutes, I sliced it up and in 10 minutes it was gone! It tasted as good as it looked. Thank you for sharing this recipe.

@mytree123 2 ай бұрын

Thank you !!! My New Sourdough starter did a great job making your bread recipe. This is my New GO to Sourdough bread . Makes a beautiful loaf of BREAD and taste awesome !!!! THANK YOU !!!

@liliyavoyevoda Ай бұрын

Thanks for recipe! My bread turned so good! I think its my favorite!

@Patricetraina Ай бұрын

I've made many of your recipes which always come out perfect. This bread was so simple and yet amazingly delicious! Love your videos.

@TimRailey 2 ай бұрын

I made it and it came out perfect! I love your recipes! Thank you!

@susanabdallah8020 Жыл бұрын

Than you for best instructions for bread making. Is the best. Bless you

@diannabragg6751 4 ай бұрын

I made this and it’s wonderful. Thank you Grant

@NCdeA0228 Ай бұрын

Love your videos I’ve shared them several times, and made this loaf of bread, the French bread and the sourdough bread. ❤❤❤

@marzenasthisandthat4136 2 жыл бұрын

I can't thank you enough! This recipe is amazing! I made it twice already - the bread is so yummy! I will never use commercial yeast again. Thank you again for sharing!!!!

@GrantBakes 2 жыл бұрын

Thanks!

@rachelbabcock1409 Жыл бұрын

This method and recipe is FABULOUS ! Thank you!

@GrantBakes Жыл бұрын

Glad you like it! Thanks.

@anigrigorian-smith9454 Жыл бұрын

Wow just made bread with your recipe, THE BEST recipe ive tried, thank you so much, you got a new subscriber ❤

@shawnflynn7235 Жыл бұрын

Excellent bread! Thank you!

@sharonhenry3738 3 жыл бұрын

Sourdough bread looks yummy,I'm going to give this a try thanks for sharing.👍

@GrantBakes 3 жыл бұрын

Thanks!!

@tiiug.9973 6 ай бұрын

Every recipe of yours that I've tried has turned out well. I love your simple tutorials with none of the fancy jargon or unnecessary steps. This one is next.

@hana_yori_dango 3 жыл бұрын

I just made this loaf. Super yummy! Thanks so much for the recipe. It's hot where I am so instead of proofing the dough on the counter overnight I put it in the fridge after two hour outside. The next morning I let the dough come back to room temperature before continuing. The second proof was 5 hours instead of 8.

@GrantBakes 3 жыл бұрын

Good adaptations! It's definitely hotter now here too so I'll do something similar the next time I make this.

@pattyalberty8656 Жыл бұрын

Just finished the loaf today and we are really enjoying it! Was a little bit scared but managed to get through it. Second time of making anything sourdough!! Thanks for the video!

@CC-lv1ox Жыл бұрын

Just made this one. Very nice. I used home made buttermilk instead of whole milk. This gave an extra tang. Thank you.

@rosa-erendira6495 Жыл бұрын

Thank so much for this recipe!!! Delicious!!

@GrantBakes Жыл бұрын

Thanks for trying it!

@Dreareoxo 3 жыл бұрын

Can't wait to try this one!! Thanks Grant! You da bomb

@GrantBakes 3 жыл бұрын

😀

@elaine_2570 2 жыл бұрын

Just made this bread today. Super easy and came out great 👍🏻 totally recommend it

@GrantBakes 2 жыл бұрын

Great to hear! Thanks for the comment.

@jk-mx7so 2 жыл бұрын

WOW - what a beautiful and nutritious loaf of bread. Thank you for this recipe.

@GrantBakes 2 жыл бұрын

Thanks!!

@lacocinavirtuosarecetas 3 ай бұрын

Thanks, simple and easy recipe 😊

@staceyvaas1210 Жыл бұрын

Hi Grant, just wanted to say thanks. My daughter asked for a sourdough that has a softer crust for sandwiches and toast. Fed my starter a couple days ago and made two of these! I’m having toast now 😊! Very good. Thank you for sharing ❤

@staceyvaas1210 Жыл бұрын

Forgot to add that I didn’t have dairy milk so used Almond milk and it turned out perfectly 😅

@LA44713 Жыл бұрын

This bread is the best tasting bread I have made. Thank you grant! It was such an easy recipe to follow and I love how all your videos and recipes are no fuss especially since so many complicated sourdough bread.

@melaniegee 8 ай бұрын

My husband has been begging me to make him a loaf of sourdough bread for almost a week. So I have this in my oven baking right now! I’m going to surprise him! Thank you so much for sharing this delicious, easy to follow, recipe!

@GrantBakes 8 ай бұрын

Great surprise!

@bansheetattoo5346 4 ай бұрын

Stumbled upon your recipe and I really like the straightforward way you present it. My 2 loaves are shaped and proofing, need a little less than 8 hours from right now before popping in oven. I appreciate that you provided an option to knead using a stand mixer. I’m also trying out your leftover 25g of starter method for my next batch of bread!

@GrantBakes 4 ай бұрын

Thanks!

@ariainman6691 Жыл бұрын

Grant, so glad you made the Sandwich Recipe available. I do not like the Round Shape. Will be baking soon. Thank you for sharing.

@susydzikowski5137 Жыл бұрын

thank you again, I will definitely do this!

@GrantBakes Жыл бұрын

Please do!

@gregbooras428 8 ай бұрын

Thanks I made this today, the only changes that I made was: I put the dough in a pan and did the second rise in the frig for 18 hours. When I baked I just baked in the pan with no steam. Really great bread, sliced really easy and the taste was spot on. Thanks again for posting, Greg

@KelliRivers 3 ай бұрын

You didn’t do any part of the second rise on the counter? I’d think you’d need to let it rise at least 30% before moving it to the fridge?

@mamikolouisekasagi1850 3 жыл бұрын

I got a beautiful sourdough bread. Thank you for sharing.

@GrantBakes 3 жыл бұрын

Wow, thanks for making my recipe! 🍞

@gaianeg7927 2 жыл бұрын

Beautiful!

@zootybeano Жыл бұрын

I've been winging it for a couple of years, thanks for the recipe. I've been using a lot of starter, like a jarful, and not even sure how much flour but they always come out nice without measuring anything, lol.

@supatjaneesudasna292 3 жыл бұрын

WOW ; ) Thank you so much. I can’t wait, must try.

@suelitanaka4652 3 жыл бұрын

me too

@GrantBakes 3 жыл бұрын

Try it! :)

@auracollins5549 3 жыл бұрын

De nuevo Gracias por este tutorial , haré este pan pronto

@GrantBakes 3 жыл бұрын

👍🏻¡Genial!

@raveG244 Жыл бұрын

This recipe produces an excellent loaf! I have made it three times now, and all breads turned out spot on. They are rich in flavor (tangier your regular Tartine style bread) with a fluffy crumb that holds together well. I have the occasional large bubble but overall proofing is not a big issue. I played with the ingredients a little, used 10% spelt or whole wheat and replaced sugar with honey--success each time. This bread makes a great grilled cheese, one for the adults.

@mashat502 Жыл бұрын

What are the proportions of the flour, please?

@raveG244 Жыл бұрын

@@mashat502 I usually substitute 10%ish (50g) with whole wheat, rye, spelt, or whatever I feel like. So, it's 400g of bread flour plus 50g of something else.

@ewas8226 Жыл бұрын

Mine takes forever to proof…. Either my starter is weak or it’s too cold in my house😔 oven with light on doesn’t help. Right now it has been in a pan for 15 hours and it’s not big enough to bake.

@Rye_d_baker 3 жыл бұрын

Well done 👍. Will try it

@GrantBakes 3 жыл бұрын

Thanks. Give it a go!

@jasonreid611 3 жыл бұрын

As always. Well presented. I will try this.

@GrantBakes 3 жыл бұрын

Thanks, Jason! Much appreciated. Let me know how you like it.

@jasonreid611 3 жыл бұрын

@@GrantBakes okay...this might make you laugh...I did a double batch of sourdough bread dough...with the idea of doing half in a loaf pan. Found out my in laws were coming over and in a rush decided to cook the whole thing in the Dutch oven. It looked to come out perfectly. Until 2 hours later I cut into it and the middle oozed out raw dough. I can still hear my mother in law laughing...

@GrantBakes 3 жыл бұрын

@@jasonreid611 Oh wow! Yeah I bet it was because it was twice as large of a loaf 😂 it probably needed a lot more baking time. Haha see, sometimes you just gotta try something and and make mistakes. This is what happens when you go off-script, Jason! Haha thanks for giving it a go anyway

@glenntaylor1506 Жыл бұрын

I just made my first sourdough loaf, this recipe was so easy and the bread turned out beautiful. Thanks so much for this great recipe. Only caveat is, we keep a warm house, after 4 hours it was on the verge of overproofing so lucky I caught it. Great video!

@KelliRivers 3 ай бұрын

Did you proof for 4 hours for the first and again for the second rise?

@stevederosa8937 2 жыл бұрын

Thank you for all your videos. They are great and very informative. I have been successful with your other recipes and would like to try this one. But I have a glass loaf pan and would like to use it instead of buying another pan. The only modifications I can think of would be the baking temps. Thanks again and keep up the great work.

@twstamper 2 жыл бұрын

I have only used glass loaf pans for my bread, I’m on my 6th loaf and have had no problem even using a regular sourdough recipe. I butter the pan and bake a 375 for 40 to 45 minutes. It makes nice crunchy toast that my husband loves. If sandwich bread was my aim, I would use an egg or milk recipe for a softer bread, same buttering the pan and 375 degrees for 40 to 45 minutes. I don’t use steam either way and I butter the top as soon as it comes out.

@karenlittle562 2 жыл бұрын

Great, love your videos! Keep it going! Exactly what size loaf pan do you use for your sandwich bread? Thinking about buying non stick! Thank you so much🤗

@cherylong77 3 жыл бұрын

This is just what I’ve been looking for! 😍😍 🍞 Thank you Grant! 👍🏻👍🏻👍🏻

@GrantBakes 3 жыл бұрын

Perfect timing then! Hope you like it, Cheryl.

@Karelife 8 ай бұрын

I just started some sourdough starter. I had a good mother years ago while living in San Francisco. I usually use my Pullman pans for sandwich bread.

@matilderodriguez1603 2 ай бұрын

Agreed ( keep it simple) thank you

@suzyb.6234 Жыл бұрын

The only addition I make to the finished product is apricot preserves! Delicious!!!!

@GrantBakes Жыл бұрын

Sounds great!

@devbachu7072 2 жыл бұрын

Always want to make sourdough bread thanks bro

@GrantBakes 2 жыл бұрын

You should!

@sheripoggi3309 2 жыл бұрын

Hi Grant, thanks for sharing such an easy approach to sourdough. I've got my 1st loaf ever, using this recipe, rising in the pan on counter. Question, what is the best way to store this baked loaf, or any homemade sourdough bread in general? Thanks much!

@jeanniehunt663 3 жыл бұрын

You make it look so easy! It sure takes a long time overall!

@GrantBakes 3 жыл бұрын

Thanks! Yes, it's a long fermentation but I think that gets the best result. It's fluffier that way. And the total rise time would probably be shorter during the summer when it's a little warmer.

@jeanniehunt663 3 жыл бұрын

@@GrantBakes yes it's all about that rise. I'm sure it's totally worth the rise time to get that soft fresh consistency loaf! Really thinking of making this!

@GrantBakes 3 жыл бұрын

@@jeanniehunt663 Go for it! Besides the kneading, it's pretty hands off for most of the time. Let me know it works if you make it 👍🏻

@debcambria665 Жыл бұрын

Beautiful

@sueneo3989 3 жыл бұрын

Successful results follow your recipe. Thanks !

@GrantBakes 3 жыл бұрын

Awesome, thanks for the comment!

@lauradyer6421 2 жыл бұрын

Your regular sourdough recipe was great but my family prefers softer bread for sandwiches... so this is next on my list. 🙂

@GrantBakes 2 жыл бұрын

My family does too. Highly recommend doing this one! Thanks, Laura!

@caranelson8764 Жыл бұрын

My mother in law would say you need more butter and spread it out to all the edges. Great video, thanks 😊

@jimnewton2183 4 ай бұрын

That's what I was thinking. Great video.

@jenniferc6868 2 жыл бұрын

Grant, this recipe is great! Thank you. Can you please tell me what the dimensions of the loaf pan you use is? Mine didn’t seem to rise as much as yours did in the pan, then I thought maybe my pan (10x5x2.5) may be larger than yours, hence the shallow loaf. Otherwise it turns out perfectly.

@elvinafernandes 2 жыл бұрын

I made it!!! Start to finish following everything you said right from the starter. It turned out beautifully. Now, one question, how do I store it for optimum freshness?

@lynromero8002 2 жыл бұрын

Since it has butter it won't go stale as quickly as regular sourdough. You can wrap in a tea towel on the counter, then slice n store in the freezer after a few days.

@evelynwald9132 Жыл бұрын

That looks gorgeous and easy. I want to give this a try. Just curious, what is your room temperature at your home? My house is no more than 62-64 degrees F in the winter and depending on the weather, no more than 78 degrees in the warmer months. I checked your website for the recipe but it didn’t provide your room temp. Thanks so much! Enjoying your site very much!

@user-uv7vp7wh8h 5 ай бұрын

Can I use a bit of whole wheat along with white flour ?. Thanks love your recipes

@bobcongleton3485 2 жыл бұрын

Hi Grant, I just recently discovered your videos and they're excellent! Just curious, how do you determine when to stretch/fold, like in your basic sourdough recipe vs. kneading, as you did in this one? Is it based on the hydration level? Thank you!

@GrantBakes 2 жыл бұрын

Hey, Bob! Thanks for following along. I find that with lower hydration doughs, like under 70%, kneading works better, and that above 70% some other form of gluten development, like stretching and folding, works well.

@Stuckie64 9 ай бұрын

Hi Grant, do you have a link where the pan you used can be purchased. (Also what size loaf pan did you use) My bread came out very dense but I think it’s because my pan is too dark. Ty

@gabriellescott5538 2 жыл бұрын

Hi Grant, my dough was gorgeous, the bulk fermentation was terrific, after shaping it only rose to half of yours. The bread tastes great. How can I get it rise like yours?

@pamjones9790 2 жыл бұрын

Mine didn’t rise much either in the pan. I let it rise for 7 hours yesterday then in the fridge overnight then brought to room temp. It’s in the oven now, but I’m afraid it will be a dense brick. Sigh. I had high hopes.

@shawnflynn7235 Жыл бұрын

So for the overnight ferment it is under a dry towel? Not in a closed box or bag to keep the humidity up? Also, the milk is at room temperature for 24 hours. Is that a concern? Looks like beautiful bread. Trying it now.

@linnieknight4595 2 жыл бұрын

Question about the ice cubes in the oven. After those have already melted and evaporated do you leave the skillet in the oven or remove it?

@abeersk 2 жыл бұрын

Thanks a lot for the recipe . Do I need to do the ( fold and slap ) ? Is it ok if I store the bread after baking in the freezer ? Thanks 😊

@GrantBakes 2 жыл бұрын

No need to do slap and folds if you follow the process in this video. And I think you could store the bread in the freezer after baking. Sometimes I slice bread and then freeze it in individual slices. They toast up nicely in the toaster that way.

@ginabisaillon2894 Жыл бұрын

Yes, milk and butter bread is the best for sandwiches!

@phuoctinh4517 2 жыл бұрын

Hi I have some question : 1. The bulk ferment (8-10 hours) and the final proof (8-10 hours ) : we put the dough at room temperature or in the frige . 2. How’s about the ingredients for pan size 28x10x10 ( My pan is too bigger than you pan and my pan with the lid ) Sorry I’m the beginner for try to make the bread but I like very much to learn everything from your youtube . I’m from Vietnam so my english is not well ,but I thing you can understand my question Now I’ m making the sourdough starter from two kind ( from APF + water ; raisin ) After finish sourdough starter ,I will try to make sandwich from sourdough starter by this recipe. Thanks for read .

@thomstal3626 5 ай бұрын

Do you have to do stretch and folds when you knead the sourdough?

@kerncountyrd5263 Жыл бұрын

What size loaf pan are you using in the video? The amazon link you provided is for 1lb, 1.25lb, and 1.5lb pans.

@jennyw8583 2 ай бұрын

Oh man! I love this recipe and was super excited to try. I had everything the temp it should be. I added the softened butter too late, I think. I forgot to put it in with the flour and after kneading in a standup mixer with the dough attachment for about 5 min, I realized I forgot the butter. It seemed ok but never rose. Do you think I ruined it? Please help!

@glenniejunkin1816 3 жыл бұрын

Thanks so much, Grant! I'm trying your recipe right now. I'm on my bulk ferm. Do you ever do the final rise in the fridge? I've done this with other recipes when "life gets in the way" of my bread baking and I need to further slow the final rise. Thanks again.

@GrantBakes 3 жыл бұрын

At the end of bulk fermentation you can move the dough to the fridge to "put it on pause." But, with this particular bread, I would still shape it in the pan and let it do the final proof at room temperature. I think it has worked best for me this way when the dough gets a long room temperature proof. It seems to make it fluffier and lighter.

@glenniejunkin1816 3 жыл бұрын

@@GrantBakes Thanks so much for replying. Will do. Don't mess with success.

@rinajoshi4347 2 жыл бұрын

Hi, one question - what is the ambient temperature in your house/kitchen, when you leave the dough to rise for 10 hours?

@lengman2112 Жыл бұрын

Higher than mine…

@zalehajaafar6390 3 жыл бұрын

Just pre heat my oven. My bread is ready to bake after 9 hours of proofing. Can't wait to see the results. 😊

@GrantBakes 3 жыл бұрын

Hope you liked it!

@zalehajaafar6390 3 жыл бұрын

@@GrantBakes ... I love it. Next will be sourdough baguette. Thanks for the recipes. I would like to show you my sourdough bread from your recipe. What's your IG if you don't mind.

@GrantBakes 3 жыл бұрын

@@zalehajaafar6390 grant_bakes on Instagram

@kakaocoffee5366 3 жыл бұрын

Thank you Grant! can you make "no kneading" 100% buckwheat bread?

@GrantBakes 3 жыл бұрын

Hmmm I have never made bread with buckwheat flour, to be honest. It would be interesting to try.

@dashermike3207 9 ай бұрын

What are the dimensions of the pan shown in this video? The pan on Your Amazon store shows 8.5 x 4.5 x 2.5 but the pan shown on your counter looks much deeper than 2.5”. Just curious. Great instruction!

@helenrahimi6572 2 жыл бұрын

👍👍👍👍👏👏👏👏👏👏great job perfect explanation than you

@GrantBakes 2 жыл бұрын

Glad it was helpful!

@Made2Trip 3 ай бұрын

What does a baking steel do for bread?

@Rob_430 3 жыл бұрын

Thanks for sharing. I need help with SD sandwich bread. Looks good, is this recipe on your website? I tried but couldn’t find it. Thanks!

@GrantBakes 3 жыл бұрын

Thanks for checking there. This recipe is actually in the video description. I'll be adding it to the website soon!

@Rob_430 3 жыл бұрын

@@GrantBakes thanks for the reply! it’s ok, I transcribed from the video. Your videos are great, to the point, and not a lot of chatter……lol! Nice sandwich loaf there. Maybe I don’t let mine proof long enough. So use to yeast sandwich loaves, which come out well.

@rebeccagoodwin7284 4 ай бұрын

Making this today 🤞🤞🤞I’m so excited! Would it be ok to put dough in fridge overnight then set it out on the counter to bulk ferment while I’m at work?

@rebeccagoodwin7284 4 ай бұрын

Follow up. It worked… even put it in the fridge after shaping for a second night, took it out in the morning and by the time I got home from work it was perfectly risen and ready to bake. The bread was DeLicious! Great recipe! Thanks! Making sub buns with it today!

@GrantBakes 4 ай бұрын

Thanks for the follow up! Glad it worked.

@patriciab7456 8 ай бұрын

After the last proof can I let it rest for over 12h? I started too late on the. Day so i won’t be able to bake it for at least 15h, would it be ok?

@944gemma 2 жыл бұрын

Whoops. I think that end you cut off has my name on it. My favorite part of the loaf.

@br4653 Жыл бұрын

What size loaf pan did you use?

@donnarichey144 2 жыл бұрын

I don't like sour. how is this you said a little sour? I tried the whole wheat one, but used my sour dough starter instead of making what you did. I messed it up because I went to my daughters and wasn't back to do the baking. I am sure it would have been good. Its still able to use, but really sour because I used what I finally got to work. You really helped me with the starter so thank you so much.

@kandisbonnesen2035 10 ай бұрын

Does your stone always go directly under the Dutch oven?

@scmarih 2 жыл бұрын

I would love to try this recipe for my family that loves to make sandwiches. Do you really need the sugar? I am trying to cut out as much sugar as I can out of our diet, thanks for sharing this recipe.

@jacquelinebrown4839 Жыл бұрын

I just made this loaf with the Swerve granular sugar and it turned out great. My son is a type 1 diabetic so I also cook with less sugar or a sugar alternative.

@enam6704 7 ай бұрын

How do you store this bread? Thank you

@happypuppy8221 6 ай бұрын

Is it safe for milk to be in room temperature while fermenting and proofing?

@dollypop246 Жыл бұрын

Hi! Do you use bread flour to make this loaf, or regular flour? I've had the issue with making sourdough loafs before (mich different recipe than this one though), and when I slice the bread breaks apart and crumbles. I am wondering if it's because I need to use bread flour. Love your video, thank you soo much!

@dollypop246 Жыл бұрын

sorry actually I just looked over your recipe and it does say Bread Flour. thank you!

@GrantBakes Жыл бұрын

Yes, definitely try with bread flour. It can make a big difference. 😊

@IBakeBread 2 жыл бұрын

Hi Grant, your loaf looks great. May i ask, do you bake with steam all 40 minutes or may be you take steam out in 15 minutes?

@GrantBakes 2 жыл бұрын

You can take the steam out after the first half of the baking time. Thanks!

@IBakeBread 2 жыл бұрын

@@GrantBakes Thanks you

@sherrybunch2937 3 жыл бұрын

Will this work without the baking steel? I don’t have anything like that.

@GrantBakes 3 жыл бұрын

Yes, that's not required for this recipe. That just happens to live in my oven and I almost never take it out. You can just put the pan directly on the oven rack.

@808quake 5 ай бұрын

I like to try this bread. What is your room temp? Thank you

@sueatkinson9292 2 жыл бұрын

Can you tell me what your room temperature is. I find that I cannot bulk ferment too long as I end up with a sticky uncontrollable mass of dough. My kitchen is usually around 30 C and high humidity.

@GrantBakes 2 жыл бұрын

I’m probably around 21c most of the year, so yeah, I would cut the bulk fermentation shorter in your case. Maybe do it during the day when you can monitor the dough.

@barbarabello4148 Жыл бұрын

Hello Grant, I have just a quick question before I try this recipe. I am unable to need the dough because I had hand surgery. I should be able to do all of this in my standup KitchenAid mixer. What I need to know is how long do I knead it on them in the mixer and it what speed. Thanks and God bless from Louisiana.

@GrantBakes Жыл бұрын

Speed 2 or 3 for about 8-10 minutes until the dough is nice and smooth. Then take it out of the bowl and form the dough into a smooth ball before the bulk fermentation. Should work great!

@barbarabello4148 Жыл бұрын

@@GrantBakes thank you you’re the best, God bless from Louisiana

@misunflowerstyle906 6 ай бұрын

I was in the market for a cute toaster ❤

@bethbilous4720 2 жыл бұрын

Hey Gant, maybe you try your hand at Kaiser rolls, with sourdough.

@GrantBakes 2 жыл бұрын

I’ll put it on my list!

@sharonfrazier3192 3 жыл бұрын

Can I substitute honey for sugar?

@sueneo3989 3 жыл бұрын

I am living in hot climate country, all year around 30-34c, is it ok to do the last proofing for 8-10 hours in the temperature around 30c? Or I shall cut down the time?

@GrantBakes 3 жыл бұрын

Cut down the proofing time for both the bulk fermentation and the final proof. You'll probably have to experiment to see how long it takes for you. Ideally, for the final proof, let the dough proof until it fills the pan (like in the video) and it should be delicate and really puffy. That's how you'll know it's ready to bake!

@sueneo3989 3 жыл бұрын

Thank you very much!