This is how You make the BEST Sourdough Sandwich Bread

Рет қаралды 151,630

3 жыл бұрын

This is how You to make the best sourdough sandwich bread. The softness and crust make this bread amazing. Everything is done from scratch, explained in detail, easy for you to follow leaving no questions unanswered. This masterclass looks at the recipe as well as the why behind it. That way you know how to adapt when things go sideways.
Recipe for the dough in the video:
- 400 Grams of all purpose flour at 15% protein
- 280 Grams of water (70%)
- 80 Grams of sourdough starter (20%)
- 8 Grams of salt (2%)
Link to the fermentation table: table.the-bread-code.io/
Other Episodes:
Episode 1: Yeast sandwich bread: • The Last Sandwich Brea...
Episode 2: Poolish sandwich bread: • This Poolish Sandwich ...
Episode 3: Sourdough sandwich bread: • This is how You make t...
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
Follow me here too:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/newsletter
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Support me/Merchandise:
Get my starter Bread Pitt: thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/bread-shirts-hoodies
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Chapters:
0:00: Intro
1:37 Flowchart - the full process
2:44 Readying the sourdough starter
4:45 Preparing the main dough (autolysis)
7:08 Mixing together all the ingredients
10:24 Extracting a fermentation sample
14:46 Dough is ready for next step
15:37 Readying the loaf pan
16:30 How to shape a sandwich bread
21:40 Proofing the dough
23:17 Baking the sandwich bread
28:43 Bread finished baking
30:00 Tasting the bread
31:00 The final verdict - who won?
31:55 Outlook
#sourdough #sandwichbread

Пікірлер: 531

@the_bread_code Жыл бұрын

You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!

@obertscloud Жыл бұрын

I like your videos but so confusing for a beginner, I cook other breads, but not this way and you make it difficult, do you have a easy short video version?

@pahersey 3 жыл бұрын

I have been failing at making sourdough bread until I found you. I used the technique from this video with recipe from one of your other videos and it worked out perfect. It was the first time my dough actually looked and behaved like it’s supposed to. I just love your videos and your humor. Also I can understand your English better than some Americans.

@the_bread_code 3 жыл бұрын

Wonderful! Thank you for the nice words. Truly appreciated!

@richardstein5131 3 жыл бұрын

This is the Only recipe and method that got me a light airy crumb, after watching so many other videos, congratulations

@marniesilbergeld3724 3 жыл бұрын

Hi! I just did an experiment with this recipe. I made two loaves: one I spritzed and did not cover with another bread pan, the second I simulated a dutch oven with another bread pan (after spritzing) to see if the extra steam trapped in the pans made a difference. Surprise! Both loaves are gorgeous AND with identical oven spring! Thanks for all your content. I love it.

@saharhawasli9910 3 жыл бұрын

This bread is the most perfect and good looking bread I have ever seen. well done. Thank you for teaching us this art work.

@the_bread_code 3 жыл бұрын

My pleasure 😊

@anoushkaperkert933 3 жыл бұрын

I did this as per your instructions. Adding rye flour to my sourdough starter was a total flop. It didn't rise at all, even after 12 hours. Luckily I had another starter fed with whole wheat and added that to the dough. After the overnight autolyse, the dough was very cold (it's winter here in Colorado), so after adding the starter it took about 8 hours for the dough to come to the party. Shaping was easy, but it looked really flat. Put it in the fridge overnight and baked it off in the morning. Beautiful oven spring and wonderful crust! Couldn't wait to slice into it and the inside was airy and fluffy and sooo delicious. All worth the time and the doubts. Thank you! This is my go-to recipe now.

@evelynwald9132 3 жыл бұрын

Loved the bread flour % chart + loved Excell spread sheet + loved using second loaf pan to create “dutch oven” + loved your explanations = loved this video ❤️. Thank you for all the testing you do and then sharing with us!

@mattdeangelis1147 3 жыл бұрын

This bread came out wonderfully! Every Tag is Gluten Tag with the Bread Code :) One thing I've experienced with both this bread and the poolish one: with my flour, the overnight autolyse develops the gluten to such an extent that it becomes difficult to evenly incorporate the leaven. So I end up with little patches of unleavened dough in the final dough. I've shortened my autolyse to 2-3 hours and that helps.

@vladimirmilovanovic2882 3 жыл бұрын

Thank you for this! I have learned so much from you over the last few months! Amazing bread!

@the_bread_code 3 жыл бұрын

You are so welcome! Feel free to reach out with questions at any time.

@kimchianthony Жыл бұрын

really enjoyed your videos! they're perfectly logical & procedural. Thanks! your method of taking a piece of dough out to watch its progress DEFINITELY changed my proofing game. Thanks again, and cheers, from Texas.

@johndavis8746 Жыл бұрын

Simply the best sourdough videos on the tube. You teach the information needed to be able to experiment with the bread you make at home. Keep up the great work!

@joeys-mama2402 Жыл бұрын

I joined the sourdough craze at the beginning of the pandemic (3/2020) and have had so many problems with my bread. I wish I had found you video sooner because your explanation and charts helped me so very much. My dough has never behaved like the dough I seen in the hundreds of videos I’ve watch, until now. I have never enjoyed handling my dough until now. Thank you so much for your video! 🙏🏻🫶

@terranceanthon5182 3 жыл бұрын

Your enthusiasm about baking sourdough bread is infectious! That live interview you did with that gal from Chicago that was very enjoyable and it came with humility, a lot of it. So many different levels to this game. Thank you for being part of the journey and all the helpful tips.du hast gut gemacht!

@the_bread_code 3 жыл бұрын

Danke 🙏🏻

@KG-uz1mp Жыл бұрын

Thank you so much for this recipe/video. I’ve made it twice and it was amazing both times, even though I over proofed them. I’ve had varying success with boules, but this is the best recipe and so forgiving. The crust is amazing, so crunchy and flavorful. Thank you!

@Alex-sn9hf 2 жыл бұрын

This bread came out great! Thank you for the thorough explanation of each step and the diagrams, I learned a lot :)

@ginabuttikofer3887 3 жыл бұрын

Love your instructions and sense of humor!

@fletchoid 3 жыл бұрын

I have been baking sourdough for almost 10 years, but still learned some valuable tricks from this 3 part series. I love the flow charts. I once watched a video on "Bakers percentages", and then immediately constructed a spreadsheet for doing a thought experiments with different hydration, different flours, etc. Being very systematic really helps take baking to the next level. It's not necessary, but gives you the illusion of control. I look forward to more of your videos.

@the_bread_code 3 жыл бұрын

Thanks! You are most welcome!

@ZenaHerbert 2 жыл бұрын

Thank you very much for detailed information here. This is so helpful.

@user-zc9tp3vy4o 3 жыл бұрын

Marvelous! Amazing! Sure, I'll try it. How I liked the slap you give the dough! THANKS!!!😍😍😍

@rgugu3364 3 жыл бұрын

Thank you so much for the water:protein chart. It makes so much sense!

@landbolts755 3 жыл бұрын

Thanks for the video! You can also use binder clips to hold one pan on top of the other, just clip one on each side (where the lip/wire frame meets the other). That way you can make sure they are aligned before you place it in the oven, and ensure they stay aligned (and hopefully don’t let any steam out)

@gigiet7108 3 жыл бұрын

I love the way you explain, detail yet it fun thank you 🙏🏻💝

@marysmith6950 3 жыл бұрын

Nice to see a new video! I enjoy watching it and all the great instructions from you!

@the_bread_code 3 жыл бұрын

Thank you very much Mary. Hope you enjoy!

@pkh2833 3 жыл бұрын

I'm baking this next! I did your Last sourdough Bread and am very happy with it! Thank you so much for your precise teaching! Hope the brioche loaf will be next in the making!

@jimreagan6510 2 жыл бұрын

another great recipe i love it keep going bread code

@aaronkarlin3241 3 жыл бұрын

Fantastic video! Thank you.

@neelamsharma2117 2 жыл бұрын

Lovely bake.Going to try for sure 😍

@dianalieskovsky8729 3 жыл бұрын

Beautiful I will try this one. Thanks 🙏

@marycarmengraham3437 10 ай бұрын

Your bread is just wonderful. I love how you explain everything so thoroughly. I learned sourdough by watching your videos. I'm still learning how to adapt the water as my Canadian flour is lower in protein. Great job🤩

@SuperIndomitus 3 жыл бұрын

Followed your directions (for the most part), and made some great bread. Just came out of the oven a few minutes ago! Thank you. Learning....

@judywilson5784 3 жыл бұрын

You often refer to your “German”. I think you do a really good job; especially since English isn’t you primary language. Oh, and I really enjoy the bread instruction! God bless

@the_bread_code 3 жыл бұрын

Thanks! 😃I am just making a little bit of fun about myself. Never hurts 🤣

@SamGlaze 3 жыл бұрын

The sequel is here! And just in time. My sourdough starter began 8 days ago and is almost ready to go, thanks to you!

@the_bread_code 3 жыл бұрын

Moin Samuel. Thank you very much. Hope it goes well!

@roadsta97 9 ай бұрын

I absolutely LOVE your breads. I'm making this one for the first time, starting tonight. My other sourdough breads that I've made following your exact recipe and while watching your video, have all turned out so perfect. (the last sourdough bread recipe you ever need) and it's never failed. Decided to try the sandwich bread and it looks so easy and about foolproof, as long as you have a good healthy starter, and I do. I love the health benefits I get from eating sourdough bread plus it's so delicious. So, I'll let you know how my sandwich bread turns out. Thanks again..

@ludmilashprits9208 3 жыл бұрын

Your bread just the perfect one! Bravo!!!!! Thank you 👌👍🏻🍞😋

@the_bread_code 3 жыл бұрын

Thank you very much 🚀

@isoldedeig3546 2 жыл бұрын

Thanks for sharing!

@mvadu 3 жыл бұрын

Awesome techniques here.. You have changed my breads for Good since i started watching you.. Your small glass method worked really well for me. The inner temperature measuring worked too..

@the_bread_code 3 жыл бұрын

Thank youuuu 🙏🏻

@rlbond 3 жыл бұрын

Your "dough sample" trick has worked amazingly for me. It really helped me be successful in my sourdough bread making. Thanks!!!

@the_bread_code 3 жыл бұрын

Great to hear!

@mariainesriascos6424 Жыл бұрын

Hello! I hace been in a marathon through your channel and I congratulate you. What a work your are doing for all of us!!. Thanks a lot. This recipe in special, I love the most.🤩 Hope to see new videos soon. I live in Colombia in a small town named Ginebra.

@carlosortega8357 7 ай бұрын

No one can beat that detailed slow presentation. Vielen Danke ! I use the brand USA Pan for the "tin" since they have a version with sliding cover, very convenient.

@franciscogarcia7280 3 жыл бұрын

I just gave a try to this recipe and the results were amazing. Thanks for sharing your knowledge. 👏🏼

@the_bread_code 3 жыл бұрын

My pleasure 😊

@carolrivarde3930 2 жыл бұрын

I just came across your video. I have learned so much from you. My starter is 2 1/2 years. I can’t wait to make a loaf starting on Thursday.

@cubanmama4564 2 жыл бұрын

Love your channel. You have saved my sourdough baking career!

@maureenperez9999 2 жыл бұрын

I am a struggling wannabe sourdough hobbyist, who sucks at making sourdough, but loves your videos. I don't speak German, but I have some relatives in Germany that members of my family correspond with. Your English is just fine. No problem at all. I tried your autolyse flour water overnight method, which I liked, but I couldn't add the starter to it for 12 hrs due to time constraints. I am retired, but have time management issues due to caring for aging parents. I am still looking for the best routine. You are getting me a bit closer than other bakers have and I appreciate it. I did follow most of your instructions until I put in the oven , but my loaf came out a bit heavy which is due to rising issues probably starter AGAIN. I let the dough double(it really did) for 8 hrs and then proofed it in banneton in fridge for 8 hours. It felt "pillowy" prior to proofing, but after proofing overnight, felt more firm than I expected. It was not very puffy once I baked it. I will keep trying. Keep making these videos because they are helpful to anyone who is struggling with sourdough bread baking. Does my following a method which puts proofed dough from Basket into an un-heated Dutch oven pot and then into a 450F oven making it rise poorly vs. dumping in a pre-heated pot the problem? Another author I follow had that suggestion for round loaves to avoid arm burns...which I am a victim of in the past.

@coffeewithlinda 3 жыл бұрын

I LOVE your JOY!!!

@the_bread_code 3 жыл бұрын

Thank you Linda!

@YolyCurls 3 жыл бұрын

I was like,; well, that’s a lot of kneading for a non kneading bread 🤣

@DJBelbe 2 жыл бұрын

I get the same fluffy bread with no knead, lazy person recipe. You cant really go wrong with sandwich bread if your starter is strong. I just mix everything in one go, let do a "fermentolize", fold every 20 mins till its not sticky, let it ferment, shape, throw in pan, let inflate a bit more and bake. Takes a long time just sitting there but almost zero handling time.

@sytadon 3 жыл бұрын

You are a wonderful teacher and the German in you is very sweet

@ZenaHerbert 2 жыл бұрын

I made this bread today and I am very happy with the result, thank you. Plenty of oven spring, visually very attractive and a good soft crumb. I over fermented the dough a little but I'll know better next time. Danke schoen, mein Herr - schmekt aber gut!

@JVSwailesBoudicca 3 жыл бұрын

Moin and Good evening. My goodness...you'v done it. I had faith in you = knew you would !!! I can't wait to try this, thanking you 👍🏻😃

@the_bread_code 3 жыл бұрын

Hahaha, thank you very much. Please let me know how it goes :-).

@ericwiese7479 6 ай бұрын

P.S that loaf you made in this video is the best I’ve seen and I’ve watched a ton of videos…..thanks again from Minnesota

@Heart-cy9tb 3 жыл бұрын

I baked this bread today and it's delish :) Thank you for the recipe...

@the_bread_code 3 жыл бұрын

My pleasure 😊

@rogeroga 3 жыл бұрын

You are very good teacher, thanks!

@the_bread_code 3 жыл бұрын

Thank you! 😃

@jonaltschuler8034 Жыл бұрын

Making this right now! 🍞💚

@ofeliapinoliar9675 Жыл бұрын

Just made one from another video ref, dough was runny so i just made the batch into 🧇 waffles with yogurt, turned out to be very good. I will try your recipe and method. You explained so very well, thank you.

@chrishanes7226 3 жыл бұрын

Holy cow man. I’ve made some really good sourdough and this was beyond anything I’ve made yet. Thanks on behalf of my whole family

@lironlironkatz3218 Жыл бұрын

I have just come across this video. I find the information very useful and regardless of the time of day, have to go to my kingdom, aka the kitchen and start! Can't wait to explore your channel. "May the gluten be with you" is hilarious!

@carolschedler3832 Жыл бұрын

❤NEVER apologize for your English pronunciation !!! I think highly of anyone who is multilingual! I was able to enjoy your presentation even though I had keep my phone in my picket! (Busy in the garden and wearing earbuds). Thank you for sharing your expertise! I did pull out my phone to enjoy seeing your masterpiece come out of the oven!! Bravo!

@janetmaree8582 Жыл бұрын

Thanks!

@krauz111 2 жыл бұрын

worked great, greetings from mexico

@nisimari60 2 жыл бұрын

This recipe turned out PERFECTLY! I have been struggling with my sourdough loaves for almost a year. (ferment times, proofing, etc.) this is the first time I have gotten the beautiful oven spring! Love this!!!!!

@Maplecook 2 жыл бұрын

With that struggle, Nisie, you could say that you made it down the path of yeast resistance! hahaha

@nisimari60 2 жыл бұрын

@@Maplecook good one!

@Maplecook 2 жыл бұрын

@@nisimari60 Thank you for tolerating my buffonery. hahaha I can never pass up an opportunity to crack a joke. =)

@ericwiese7479 6 ай бұрын

My 2024 started with a my first attempt at sourdough and it was definitely super par. My goal is to make a loaf comparable to this absolutely beautiful loaf by end of the year! Thank you for sharing your knowledge. It’s appreciated

@seasonsofrefreshing7386 3 жыл бұрын

Looks really good! Thanks for sharing. Let's stay connected.

@marty43367 9 ай бұрын

I am a new subscriber, and I will have to tell you that I genuinely enjoy watching you make bread and explain sourdough starter I am I science geek and love the science behind everything, especially food. Thank you for your videos. I live in Colorado Denver altitude 5280 would you or have you ever discussed sourdough starter /baking at higher altitudes? If you have, I would love to see those. If you haven't yet it would be great to see this. Thank you for all the information, I love it!!!

@vincentlabruzzo5368 3 жыл бұрын

Tried this today. My starter was a bit of an issue. It took 20 hours to ferment at 75*f and it really couldve used more. My sample cup grew maybe 50% l. 12.5% protein flour. It didn't get a good spring and came out much to crusty for sandwich bread. I have to experiment a bit more. I sprayed with water and covered with a duplicate pan. I'm sure it'll be delicious, just not what I was looking for. I've had great success following your masterclass sourdough recipe

@msSnilloc 3 жыл бұрын

Cant wait to give it a go!

@the_bread_code 3 жыл бұрын

Thank you. Please let me know how it goes.

@tigermelp 3 жыл бұрын

My man-you’ve got all this dialed in. I am privileged to learn from your study! Bread came out delightful, even with my small-gluten-percentage American flour (because I knew to build dough strength a little, from you!). Thank you!!!

@the_bread_code 3 жыл бұрын

I appreciate that!

@leelaplay8480 3 жыл бұрын

I'm a beginner and am appreciating your videos! Hopefully someday soon most of my loaves will be wonderful. They still don't rise enough but am hoping this video with the tips to recognize when they have risen the right amount will help. I'll pay more attention to how wet it is after autolysis and add flour if needed. I'm in Canada in winter in a cold house so may have needed more time too. And will try the <a href="#" class="seekto" data-time="65">1:5</a>:5 on my rye starter. Oh - which reminds me, I tried to check out your fermentation timetable but only the headings show. I can't scroll down.

@badboi_ 3 жыл бұрын

Toll, wie immer! Liebe Grüße aus Wien

@the_bread_code 3 жыл бұрын

Danke! Viele Grüße nach Wien. Muss immer nochmal das Glutenfreie Brot testen 😎. Der Michael macht ein sehr leckeres glutenfreies Brot.

@danqueseq01 3 жыл бұрын

"if you are in the tropics" You are thinking of us! 🏝️🤗

@the_bread_code 3 жыл бұрын

Haha, thank you. One day it will get warm again in Germany 😱

@brianmatthews1469 3 жыл бұрын

Than you very much for the very humorous and informative way you show things. My wife and I are in the process of making your sandwich bread so we need all the help we can. Auf Wiedersehen

@the_bread_code 3 жыл бұрын

Best of luck!

@blaw14 3 жыл бұрын

Really appreciate the detail you provide and the care you have in sharing your experience. My sourdough has improved dramatically Thanks to you! 🙏 #glutentag

@the_bread_code 3 жыл бұрын

Great to hear! Thank you very much!

@reyanicete 2 жыл бұрын

Hi I'm very new to sourdough making and your videos are great for a beginner like me. just a couple of questions regarding the fermentation table that you shared (thank you btw for this). the fermentation time, is that in hours? Also, the starter % is proportion to weight of the flour? do i need to consider the starter hydration and the final dough hydration for this? thanks in advance!

@barbaraapple5918 Жыл бұрын

I enjoy your videos soooo MUCH... I watch them for hours. However I use Einkorn flour as I require less gluten in my life. I'm guessing it will not rise as well as your beautiful sandwich bread but I am hoping with my rye sourdough starter and less water I will be close. If you could give me any other tips for Einkorn flour I'd appreciate your help. I'm crazy about sourdough!! Thanks again for all the help you give us... you are so generous.

@aussiedonna50 2 жыл бұрын

Hi Henry When I sent you a message suggesting you use the word “sample” for the piece of dough use set aside for fermentation checks, you asked me to continue to offer alternate English words for some that you are using. You say… “close” the dough after mixing. I suggest “cover” the dough. You say… “wetted” hands. I suggest “wet” hands. Of course I offer these suggestions with the utmost respect. Your English is amazing (much better than my German). With kindest regards Donna

@garyfreeman9436 3 жыл бұрын

Wunderbar!

@the_bread_code 3 жыл бұрын

Sank you!

@Nishiskitchenrecipe 3 жыл бұрын

Fantastic

@the_bread_code 3 жыл бұрын

Thank you so much 😀

@ellengrace4609 3 жыл бұрын

I just love how excited you get about the bread. 😂

@the_bread_code 3 жыл бұрын

Hahaha. Thanks! Bread baking is exciting!

@David-we3sb 3 жыл бұрын

Yes his affection for the bread is contagious!

@BedfordRealEstate 2 жыл бұрын

Thank you for the very helpful video. Could you explain the baking pan under the stone - it’s purpose? Does it have water in it ? What temp do you preheat oven and stone before decreasing for bake?

@mattmallecoccio8378 2 жыл бұрын

Hendrick, I couldn't believe I was baking without a steam tray underneath prior to watching you. I made a delectable whole wheat sandwich loaf with the steam underneath. It was a tender crumb and great whole grain flavor

@the_bread_code 2 жыл бұрын

Well done! That really helps a lot.

@jonathanwarby9034 2 жыл бұрын

@thebreadcode thanks very much for the interesting video. I am wondering why you are putting so much focus on creating tension during the shaping stage? I understood that is to allow the bread to hold its shape when baking free-form - however the loaf tin provides the support in this case. Would you get a more open airy crumb if you did your bulk fermentation in the loaf tin and baked it directly. That should also save some time as you don't knock back and will therefore pass the poke test quicker. Very interested to hear you thoughts and whether you've experimented with that before? Thanks!

@leonardsolondz3243 7 ай бұрын

Your videos are great and have resulted in fabulous sourdough loaves. Is there a way to download your fermentation model spreadsheet? Please advise.

@annaclanton9470 11 күн бұрын

Hello. I enjoy your videos very much, especially the humor. My starter is 1-1-1 water, whole wheat flour and bread flour. Will it work if I make a levain to make this sandwich bread using 1 part my starter and 5 parts each rye and bread flour? Not sure how mixing the 2 grains will be. Thanks for your help.

@stephiedaniel58 2 жыл бұрын

Like ur style, slapping it😀

@the_bread_code 3 жыл бұрын

Episode 1: Yeast sandwich bread: kzfaq.info/get/bejne/rN90h6532cytkmQ.html Episode 2: Poolish sandwich bread: kzfaq.info/get/bejne/eMVihqie3t_ao6M.html Episode 3: Sourdough sandwich bread: kzfaq.info/get/bejne/pcWop7met5ranJc.html

@gapey 3 жыл бұрын

now to decide which of them to make first!

@the_bread_code 3 жыл бұрын

@@gapey If you have been baking mostly sourdough then the poolish one is going to be a great one 🤓

@ConcreteKingzOG 3 жыл бұрын

When you switch to 155 ratio do you use 50g 250 250 of flour and water or do you take less of the starter 10g 50 50

@masumine 2 жыл бұрын

Thank you for the fermentation times table!! I've been having difficulties finding fermentation times for different temperatures and this helps a ton!

@isabelab6851 3 жыл бұрын

Gluten tag! Waiting for this. Just started watching!

@the_bread_code 3 жыл бұрын

Hope it isn't too long and you had fun. Cheers from Hamburg.

@isabelab6851 3 жыл бұрын

The Bread Code not tool long...just had to stop for dinner and picked it up at the end of the evening. I always enjoy your videos. I appreciate the time stamps for when I am actually trying the recipe. I like to go back and study the step before I do it until I get it down. Danke

@the_bread_code 3 жыл бұрын

@@isabelab6851 You are welcome!

@davidbrown3309 3 жыл бұрын

Thank you, Hendrik. Great video series! Happy Christmas!

@the_bread_code 3 жыл бұрын

Thank you David. You too!

@dennisbird5901 3 жыл бұрын

Thanks for all the great videos. They have been incredibly helpful. One question: How are you not 300lbs? Keep up the great work!

@the_bread_code 3 жыл бұрын

Thank you 🙏🏻. I don't know 🤣. Maybe just lucky? 😅

@andreaszule1558 2 жыл бұрын

Excellent! I'm am learning! Try some hungarian smoked sausage 😋

@xuyenhong7357 2 жыл бұрын

The charts like a process of project. You are definitely German!

@johannsens 2 жыл бұрын

I like the danish touch of salt 😉😁 Now, I don't know if you bought in Germany, got it as a gift or bought it in Denmark. If the latter is correct, you should try to get hold of some Princip smør (butter) from a danish supermarket chain called Føtex. It has whole Fleur de Sel salt crystals in it, and it is the perfect spread for bread when you only use butter. And by the way, thanks for your many and very informative recipes. The trick of using a separate container to monitor the progress of the dough is outright ingenious 😁

@ireadtrebleclef 2 жыл бұрын

The bulk sample jar seems like a brilliant idea! One question that came up though is if I am not making a no-knead and stretching and folding 3-4 times 30 min apart after mixing, would I extract a sample before or after the stretch and folds? TIA!

@windmeza 3 жыл бұрын

I tried the poolish and the sourdough and I go with the poolish, for sure. Maybe it was my starter but I didn’t appreciate the sour flavor in the sourdough and the poolish has SUCH a good aroma. I’m curious if using a tangzhong with this recipe would yield an even softer crumb that stays fresh longer.

@lisawilliams1696 3 жыл бұрын

LOVE your videos!!!! You are so kind to your dough!! I am still struggling with fermentation. I try to follow directions exactly, have very robust rye based starter, and have set-up so fermentation is always @ same temp. Even so, my sandwich bread failed. Could only find 11% protein flour and adjusted accordingly. Will search for different flour. Thank you for your detailed instructions!

@the_bread_code 3 жыл бұрын

Hey Lisa. Thank you very much! How did it fail? What happened? Please send some pictures over via email or Instagram. Thanks! Oh and yes - good flour is the key :-)

@lisawilliams1696 3 жыл бұрын

@@the_bread_code Very flat, did not rise, but was soft. Sorry....didn't take a pic

@duncanrodseth9965 2 жыл бұрын

Could you help with a spreadsheet helping to work out proportions according to the size of the tin. I made the sandwich loaf which tasted good but did not reach the top of the tin. I don’t know if the tin was too large or if I should have proofed for longer. What size was your loaf tin?

@nosslinlime2384 2 жыл бұрын

a example schedule would be very useful for the first time trying this even though everyone has different timings. will try this bread this weekend. I will probably make 2 sourdough loafs and sourdough baguettes at the same time so i hope it will turn out ok. This bread looks amazin

@Alan-di5kq 2 жыл бұрын

Any tips on making?)

@nosslinlime2384 2 жыл бұрын

@@Alan-di5kq no not really it was very easy to make. i used 240g of water for my bread and it was perfect.

@Geraldthebean 4 ай бұрын

Hello Hendrik, I have just this minute 'purchased' your eBook which I look forward to reading. Please share which German flour you have the most success with when baking sourdough? I have been using Weizen 1050 mixed with Vollkorn Roggen or Weizen Vollkorn. More recently, have tried Dinkel 812. Thank you for your WONDERFUL youtube instructions - you are definitely my Guru. Best wishes Geraldthebean

@feiyogini 3 жыл бұрын

Thank you! I made this today myself and the result was awesome! My partner said it’s the best loaf of sandwich bread he’s ever had! Thanks for sharing the workflow with us! Can I ask the size of the loaf tin you used? 🙏

@the_bread_code 3 жыл бұрын

My pleasure. I linked it I the description. Hope it helps 🙏🏻

@jeff7161 Жыл бұрын

You are a great respiration for me! I’m working with Einkorn whole wheat freshly ground. I’m going to try this recipe with Einkorn. I’d love to see you duplicate this recipe with Einkorn if you have time. 🤠