An easy-to-make soft sourdough sandwich bread that turns out every time using only your wonderful starter. But what I sometimes do is set my alarm for very early, take the dough out and leave it on the counter and go back to bed. I look forward to baking and eating this tomorrow. Cover with plastic – it’s the best thing I’ve found to keep the top moist during the long rise. It give the dough a place to expand as it rises. If you have made a starter from scratch, it should be at least 2 months old for it to be strong enough to rise bread properly. You can wait and add the salt after the rest, but I tend to forget it, so I always just add everything at once. I was looking for a soft sourdough on a bit of a lark today because I had some extra starter that I was reluctant to discard. Eileen, I have watched a bazillion videos/recipes for sourdough bread and made 2 artesian loafs. Should I put the loaf overnight in the fridge and bake tomorrow morning ? When you reshaped the dough the first time had the loaf risen nicely? The loaf will not be as tall in the larger pan. I’ve been experimenting with my starter and I’m so glad I found your recipes. Do you check the temperature of the loaf? You could also sprinkle wheat germ and seeds on top for another layer of crunch. It used to be thicker and more of a “doughy” consistency. Cover the bowl and after 30 minutes repeat the procedure. Hi Joanne, yes this is a sticky dough. Are you asking if the loaf rises while baking? What type of flour did you use? Pull the short sides under to create tension on top of the loaf. Did you give it the poke test? I also take the temp of my dough prior to bulk fermentation so I know about how long to let it go. Brush the loaf with egg wash. Bake about 30-35 minutes until golden brown and and a toothpick inserted in the center comes out clean. Hi, I’ve recently been baking a lot of artisan sourdough breads. I’ve been searching far and wide to find a good sandwich bread recipe! If you use cup measures make sure to use the “dip and sweep” method. Easy Soft 100% Sourdough Sandwich Bread – One Rise & Overnight Options. I’m hoping my kids will like it too! Did you see the note in the “Timeline” section in the post? this was great. The hydration percentage of this dough is about 66, which isn’t super wet for a sourdough bread. This bread has a wonderfully crispy crust and a tender and soft crumb. I clean and reuse the freezer bags. Place shaped dough into prepared pan. Wish me luck. That being said, if you mix and bake the bread over the course of the day, and as long as you let the fermentation do it’s work, the bread will still be good. Any chance you’ve tried? If you want to finish making the bread in the morning return the dough to the bowl, cover tightly and refrigerate overnight. Cover the bowl and set it aside at room temperature. You can always copy and paste the ingredients into a recipe calculator. After another 2 hours the dough didn’t rise at all. Do you think keeping it tightly sealed overnight was the problem? Also what protein is the flour you use? Never gets to double and I have limited time on workdays. It had a nice chewy crust, but a very airy, tender melt-in-your-mouth crumb. I will be using the refrigerator method, but how long am I knead the dough before it goes into the fridge? Then I can show you how to Feed and Maintain Sourdough Starter or How to Keep a Small Sourdough Starter. Unbleached flour, or a combo of unbleached and whole wheat. The first time I made this i thought I was going crazy adding extra flour little by little but I’m glad I trusted my gut. After kneading, place the dough in a large, oiled bowl, cover with plastic and place in the refrigerator overnight (8-12 hours). Sourdough is infinitely interesting and since I closed my cake business I’m just now having time to play and experiment. You can see similar ones here. I found several that required a levain but I was already underway for creating a Miche using a levain I didn’t want to wait for this loaf. Everyone loves this bread . And it’s so good that I didn’t really branch out from that for awhile, saving my other sourdough baking for non-loaf breads like English muffins, bagels, crackers, and waffles. You’re welcome. Over kneading is definitely possible and that is probably why the dough just got worse with kneading. The egg wash is a must in my book! If you mix the dough late in the evening and then leave it overnight you’re doing most of the fermentation time during the night. Thanks Eileen, for the quality content! “To warm up the dough, turn on the oven just until it’s barely warm. My question is about the amount of flour. I appreciate all honest shares and features! Is 2 1/2 cups flour the total amount of flour???? I made this yesterday, I followed all the instructions and left in the fridge to ferment overnight. I did leave it in the bowl for over 5 minutes added flour as it mixed. After step 2, place dough in an oiled bowl, cover, and place in the refrigerator overnight, 8-12 hours. Fantastic recipe! When you leave it out overnight, how long has it been fermenting at that point? You can make the dough any time you see that your starter is at the height of activity. Love your recipe and have shaped the bread and its risen to almost double in volume . The crust is crispy, inside soft and chewy. I have only one question…If I add seeds etc, you say to knead them in before shaping. I’ve edited the recipe to make it clear that at that point you will repeat the “folding” procedure. I tried your recipe for the first time with my starter and the results were fantastic. I’m not an expert so I can’t comment on the gut reaction/longer fermentation. A cup of flour weighs 5 oz (using the “dip & sweep” method). The first couple of slices, while slightly chewy were still very tasty! Today I had some excellent sourdough in a restaurant. I have a cinnamon roll dough recipe that I’ve actually used for breadsticks, dinner rolls etc – it’s amazing. Miche (meesh) is the French word for a hybrid of sourdough and yeasted bread with a great, soft crumb. Let’s talk more about the ingredients that help make this bread soft, tender, and turning out consistently every time. Have you tried adding things like cheese or olives to it? Milk and honey give this sandwich bread a soft crumb and crust. You can choose to make this in one day with just a single rise or overnight in the fridge for a longer ferment. And for sourdough, that strength is going to come from your starter. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking. I definitely haven’t had any trouble getting it to continue rising and proofing after a long ferment. It explains how I jump start warming up my dough. Place the dough in an oiled bowl, turning once to coat the dough. Of course, as with everything sourdough, you’ll have to listen to what your starter is telling you. Plus, we baking geeks know how much fun it is to work with sourdough. Delicious artisan sourdough rolls with a crusty exterior and chewy interior that are great as dinner rolls, slider rolls, or split and toasted for breakfast. Makes the crust super yummy and looks beautiful. They actually have the date on the flour bag when the flour was milled. Optional Slashing: If you’d like, you can slash the top down the middle with a sharp, serrated knife to reduce cracking along the sides. I just made my first sourdough starter from scratch over the past two weeks. Wow thank you for responding so quickly!!! This white sandwich bread is perfect for french toast, sandwiches, and … The cool temp promotes more acetic acid which gives the bread a slightly tangier flavor. It definitely didn’t lose volume or deflate. It’s a joy to hear that baking bread has been helpful in these stressful times. You’re welcome, Amy. Started making it this afternoon at 3 pm and now it’s 9.30 pm in India . Mix all ingredients together and knead dough for about five minutes. It makes a perfect sandwich. This recipe will make one loaf of Country Farmhouse sourdough bread. Otherwise continue shaping the loaf on the same day. And just like food labels, you really have to read ingredients – I found one “sourdough bread” on Pinterest that not only called for a whole package of commercial yeast (many only add 1/4 teaspoon), but also baking soda!! Yes, fold after 30 minutes, fold after 30 minutes, fold after 60 minutes and fold again after 60 minutes. SUPERB! I started one here and while traditional loafs are great, my dad is a toasted bread guy so I started looking for a good loaf recipe. I was thinking it would be easier to just bake first thing in the morning if I left it out overnight rather than having to let come back to room temp. Not sure about your limited time on workday. Thanks. With my usual bread, the fermentation time varies quite a bit, but it’s usually anywhere from 18-24 hours. If using a stand mixer, change to the dough hook. Choose to make this in one day with just a single rise or overnight in the fridge for a … As soon as it’s kneaded, you can go straight to shaping the loaf and placing it in a pan to raise. Nice tender crumb and soft crust. Something went wrong and you’ve got a loaf of bread, but it’s dense and flat. Required fields are marked *. Cover the bowl and after 60 minutes fold the dough one more time. Hi Lyndsay. Even though it passed the test, it had not doubled so I was not sure what I should do. Once it has cooled, you can remove the damp tea towel and you’ll find a lovely soft crust! The time is very, very foriving. I tried to stick it back in the oven but it only made it worse. To make and bake the dough in the same day, feed your starter the evening before so it’s active by morning. Even my hubby liked it and let me tell you that he is very finicky when it comes to food. It came out so much better than I imagined it would. If I want to make the bread all in one day, at what point do I let it set and rise? I was buying four from the supermarket, and somedays flour is hard to come by with everyone at home becoming bread bakers…LOL! Did you bake it anyway? You can leave the dough in the oven if it’s not more than about 75-80 degrees F. Warmer than that won’t be good for the yeast. 1. A soft sandwich bread that stays fresh for days! There are two different types of pre-ferments in this dough. I used All My first attempts at making bread with my sourdough starter was an easy artisan sourdough bread. So I followed all the steps above (to the best of my ability) and unfortunately the result was a super dense loaf. This sourdough sandwich bread recipe is the perfect recipe for soft sliceable bread - It has a tender crumb and great flavor. I made this for the second time today and it turned out a lot better second time round (I think I missed a few steps the first time, oops!) Whether it's baking bread, creating a floor from paper and glue, or growing vegetables and canning them, Jami's done it and written about it. I made the recipe again this morning and it was a huge success!! Maybe use a couple tablespoons less to start with. And I just baked a double batch of this yesterday with those lovely USA pans, again wishing I had bought them so much earlier in my bread baking career. I’ve made this loaf more than a dozen times completely successfully and absolutely loved it, but all of the sudden the dough is getting super sticky in the kneading stage and not coming together into a solid ball. Thank you. Retarding overnight seems to be doing something but still not where I want it to be. I would normally make sourdough bread with bread flour but Your recipe says to use ‘all purpose’. Typically I end up at about 4-5 hrs for BF with my 75-76’ dough. I then covered it with a damp dish towel to rise for the 1 1/2- 2 hours before baking. TIP: Rich doughs like this need warmth to rise, so find a good spot somewhere! Get my newsletter + access to a library full of printables! Whole Wheat Sourdough Bread tastes fantastic and will keep fresh for several days. They have an extra Is your starter a 100% hydration starer? I don’t get this at all – is this our modern quest for all things to be quick? If it’s not light, airy and elastic after 3 hours give it another hour or two. Then, after the repeat of step 6 move to step 7 for another 60 min rise? If it springs right back it’s not ready. Excited to try this modification today. I am also suspecting I fail to let my dough warm back up before timing rise. Since you are already kneading the dough in the beginning it should have pretty good gluten development. I consider anything that starts with a starter with natural yeast a “sourdough”. Add 7 … Thanks for the recipe. This super soft and light bread is made with fresh milk and honey for the perfect tender sweet crumb. I got scared leaving it for more than 3 hours. I .m baking this loaf today. I measure the flour using the “dip and sweep” method. It seemed fine until I cut into it. I also don’t refrigerator. Delicious spelt and rye sourdough bread soft nutty crumb goes well with your favorite dipping oil or butter. The crumb is soft, fluffy, and chewy, with a nice caramelized crust. No, It should be fine. Hi, I was just reading through comments and came upon yours. Turn the dough out onto a floured surface and without kneading out the air, gently push the dough to a 9" rectangle. It was a great texture and flavor. The dough continued to be super wet and sticky during the kneading and folding process. This is another really crucial bit! Typically, a cup of self rising flour has about 1.5 teaspoons baking powder added. You can use any combo of unbleached all purpose flour to whole wheat, depending what your starter is made with. So, now about this delicious bread. I did make a cheesy batter bread, and without the cheese it is more like a traditional sandwich bread, but the crumb on that loaf isn’t as tender as we’re used to in a sandwich bread. Your first step is to check your email to confirm your subscription and you'll be on your way to your free eBook and more printables. Hi Carol, Are you saying when you refrigerate the dough overnight it doesn’t rise to full volume the next day? 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