One Day Sandwich Bread!! Ready to Eat Sourdough Sandwich Bread in one Day!
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- Опубліковано 7 чер 2024
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Same Day Sandwich Bread is so easy, delicious, and makes 2 large loaves! You don't have to be an experienced bread maker for it to turn out great. You will need about 10 hours to make this bread, so start it in the morning. I really love the flavor and texture of this bread. - Навчання та стиль
Made these loaves today, using 2/3 freshly milled hard white wheat and 1/3 all-purpose white flour. My kitchen was warm, so after the stretch and folds, the dough rose in 3 hours, not 6! Baked in my one-pound Pullman pans - like the ones in the video - and used an instant read thermometer toward the end of the bake to make sure the bread was done (190 degrees F). The loaves came out airy, soft, moist…amazing! I will be doing this again. Thank you so much for sharing your recipe and technique.
Excited to try this recipe! OH!! And I ordered your cookbook tonight - can't wait to receive it!!
Looks good. I am going to give it a try. Thank you for sharing.
This recipe turned out great ,thank you!
Perfect! And I just bought these loaf pans too… I love them!
What size is your loaf tin? Could you link where I can get them.
I love that you patted the dough ball, who can resist spanking the dough?! No one! (: loved this! Thank you so much for it!
One of my favorite recipes.
Some great tips on dough structure.
Love your recipe 👍 great way you do your channel hun 😊
Your bread is beautiful. I’m going to try your recipe tomorrow. Thanks for sharing😘
Thank you so much! Enjoy!
Bread looks fantastic!
Thank you so much!
Love how the loaves of bread turned out.
Thank you so much, this recipe is one I really love!
You’re to the point, with helpful hints. Nicely done!
Glad you enjoy the recipe! Thanks for being here!
That looks so good.
Thank you for sharing.. You have a calming voice and you get to the point with great direction.. 🎉 Thank you 😊
Thank you for your sweet comment!
I’m a visual learner and this was so helpful to keep me on track!
You are such a neat baker not one speck of dust on your clothes, hair or jewelry…wow how amazing 🤩 I hope I can bake like that one day
DEMONSTRATION FANTASTIC.....I learned a lot. Thank you. Have a copy and saved the video in Bookmarks. WILL BE MAKING SOON.
Glad it was helpful!
Beautiful!
You’re such a great teacher! I’ve made this bread once (so delicious) & making it again for a friend returning to good health! Blessings
Thank you so much for sharing your recipe! I have made this bread several times and each time it turns out perfectly! No more store bought bread😂!
Lisa
Love the pans. Great video
Thank you!
Made this recipe today and the results were great! Can't wait for toast in the morning!
I'm so glad it worked for you!
I can’t wait to try this!
Thank you your voice is so calming. I made your bread today and it was far too wet to handle. But having made 4 success loaves the day before I realise how to rescue the dough with 4 extra cups at the end of the 6 hours. I first made some bagels which turned out fantastic. It was late I left 2 loaves overnight in the fridge to bake in the morning. I am so happy with how soft and yummy the bread turned out. It goes to show a bit of prior knowledge saved something that could have been a total failure.
I have been searching for and testing sour dough sandwich bread recipes and have not been able to get just the right texture and rise I’ve been looking for until now.
I made this recipe today and followed your instructions and it turned out perfect. The texture is light and fluffy and so moist and is going to be perfect for sandwiches.
The dough was exactly like your dough was, sticky and a bit difficult to stretch & fold at first but quickly became more and more structured by the time I had completed all four stretches and folds. The final dough was so squishy and airy and full of bubbles.
Thank you so much for sharing this one. It will be our go-to bread recipe to have on hand all the time.
Fabulous directions. Easy to follow. Forming the dough, into loaves, before placing them in the pans, to bake. Wetter dough is better, love that. Thank you.
I agree. I am finally understanding that a wetter dough is preferable.
Thank you so much for this video! I made these 2 loaves a couple days ago and they came out perfect! I will be making these once a week now😂
Was your dough extremely loose. There's no way I could pick mine up. I basically had to scrape it up and pour it into the loaf pan.
Beautiful bread!
I love a one day recipe!
Goodness, your bread looks delicious 😊
Terrific explanation! You make this look so easy ! Do you think I can use this same process with my gluten free starter and gluten free flour that already has the Xanthagum and other properties needed ?
Thanks for sharing the recipe . Please let me know how to make a starter sourdough.
Thank you for an easy recipe. btw - I love your bracelet...
Lol me too I watched her bracelet more than watching the bread 😂
Thank you so much for the way you measure ingredients. I prefer the old way of measuring since I have a hard time with scales and grams. Love your videos and recipes.
THANK YOU! I'm so glad I'm not alone. I want to be a baker like our ancestors. I'm not opening a bakery! The bread community puts so much pressure on using the scale, and I get it, but our people have been eating bread since the beginning!
Yes me too, I prefer cups and spoon to measurements
It not because people are trying to be professional bakers, it’s just easier and minus the 2 measuring cups.
It is not easier. I've baked bread my entire life. The tools we had to learn with were cups and spoons. This business with having to use scales and such nonsense is an insult to the old ways.
I praise this lady for keeping it simple and understandable.
I can easily wash 2 cups out.
My hubby can't eat all the hard crust artisan l9aves of sourdough so I'm gonna try this recipe out today! Thank You❤🎉
I love that I don't have to use a scale. I've got too many other things to do than make extra fusses! I'm going to try this recipe today. Thanks!
I have loaf pan like hers. They work beautifully. I got mine from Temu. They have lids that slide on.
Thanks!
Thank you!
Lov hour bread...would like your starter revipe...i thank you
I throughly enjoyed your video, 😊 where can I buy these tins or do you have measurements? My loaf tins have lower sides.
Incredible ! Where are your bread pans from?
Where did you get the pans?
Looks wonderful. If using a regular loaf pan, will I get more than two loaves? Secondly, is your cookbook all on sourdough? Thank you.
Hi there love your video , were can we buy the loaf pans please and thank you.
Hi. The Amazon link shows your book isn't available. It's there another link ?
My house is warm today, I think the dough may double in size during the first rise before the 6 hours is up. Should I go ahead with the shaping and put in pans for second rise if so?
Thank you for your measurements in cup helps me.
I noticed you didn’t use egg. So I am new to sourdough bread, I can make bread without eggs.
🦋🙏 what temperature do you bake the loaf 🍞?
After watching this I felt sure I could do it. Your dough in the morning was pillowy white with sweet little bubbles on top. I uncovered mine, and found a mess of grayish glop without even one sweet little bubble. Threw it out, & will try again when my morale has recovered.
Feel your pain!
Beautiful loaves. Looks like a lot of work..
Thank you! They really aren't too bad once you've gotten the hang of it. If you are looking for an easier sandwich bread recipe, I really love this one! ua-cam.com/video/zu7fH1zVV5c/v-deo.html
Would this recipe work to use the large Pullman pan to make one loaf?
Where would you recommend to get such a beautiful glass bowl for mixing! 😍
Love the pans! Can you share the link to purchase them?
I found the link, here it is! www.amazon.com/dp/B084VFF4ND/ref=cm_sw_r_api_i_0TG3C1TZ0T37N6KKKWTT_0
Absolutely fabulous bread and awesome video .
Thank you so much!
Just heads up I printed out the recipe from your site I am making this bread now because the step for the long rise for 6 hours is missing from recipe after the last stretch and fold. I had to reread several times and I thought it was missing a step then I rewatch the video and now I know I have to do the long rise. Got up at 6am to do this and did not want mess up. First time ever baking with my four week old starter!
Thank you so much, I will get that fixed right away!
Love the clip. But would be nice to have a metric measuring. Thank you.
I can't wait to try this. What size are the pans you use?
She had the link to them on Amazon. 1lb pans is what she says in this video
That looks so good! Have you tried it with some whole wheat? And where did you buy the loaf pans?
I wondered the same thing. I’m trying it today using Organic White Whole Wheat, King Arthur. 🙏🏼
I made it and this was the best whole wheat recipe I’ve made so far. I’m now gonna try bread flour because WW is naturally more dense and I’m hoping to get a lighter and fluffier loaf.
what and where did yo get the loaf pans from?
Nice
Where did you get those pans? They are exactly what I need.
Amazon! I'll leave the link here www.amazon.com/dp/B084VFF4ND/ref=cm_sw_r_api_i_0TG3C1TZ0T37N6KKKWTT_0
I am wanting to purchase deep loaf bread pans like these. Can you provide a supplier or manufacturer?
I really want to thank you for this recipe and video / I was having such a hard time and I finally found you and my bread is turning out so nice
I have been making raisin cinnamon bread with your bread recipe and having some trouble figuring out how to roll and get it shaped / wondering if you would have any pointers / thank you so much
Made this recipe today love the recipe but my bread was a little heavy. And not as lite as I thought it should be. Could it be my oven and maybe need to cook long. Any suggestions thank you
Thank you, thank you, thank you!
I've tried making sourdough 3 times over the last 3 weeks and they were all terrible! But these came out amazing
Or there is a lot of humidity in the air, like in my house, or maybe your starter is more hydrated than hers🤷🏻♀️
@@lakliams ah ok! Good to know!
I hope mine turns out like your recipe. I should have watched your complete video because I thought mine was too wet when I was turning it so I sprinkled some bread flour on it a couple of times... 🤦. It's currently in its 6 hour rise cycle. I hope I didn't ruin it .
Just curious if you can put it in the refrigerator after you put it in your loaf pan or banneton baskets and bake it the next day?
Yes!
It looks delicious! Do you think it would be fine to use spelt flour instead of bread flour?
I actually made this with 100% Organic White Whole Wheat flour and it was on of the BEST recipes I’ve made so far. So I’m sure it can be made with any flour just eye the consistency to adjust water and flour. She says it needs to be sticky and even with the 100% WW it was the most stickiest recipe for me so far.
I too would love for you to share where to get items you use. The crocks for the starter, new bread pans for sandwich loaves, an a baking set up for sourdough baking. Links you could add at the end of every video.
I’ve bought the same pans and ceramic crock on Amazon. I believe those are the “USA Pans” brand.
Thank you for your feedback! I will have to start doing that. I know you can get the bread pan at Williams Sonoma, Walmart, or Amazon! I'll have to see if I can find links to other things I use.
I found the link to the bread pans, here it is! www.amazon.com/dp/B084VFF4ND/ref=cm_sw_r_api_i_0TG3C1TZ0T37N6KKKWTT_0
Thank you for that, I was interested in your new pans as well. I like the height of them.
@@dailysourdough Sad, but gonna take a hard pass on anything aluminum. A quick search of it resulted in it can corroid which means leach into my food. Becareful! Is aluminized steel better than stainless steel? Here is the search result.
The stainless steel is stronger of the two. They are also more durable than aluminised steel. In respect to rusting, stainless steel does not rust. Aluminised steel can get corroded if the aluminium coat gets broken
Thank you very much though for sharing the info. I have learned that you must be very careful with cooking utensils the hard way!
Are all your ingredients measurements measured with buckets and cups or accurate
Do you have a video where you show the crumb?
Just a question what is the hydration of your starter? I keep mine at 100%.
I’m curious about this too.
Do you sift your flour?
Do you have the measurements in grams?
I made this bread last week. It was very wet but doubled in 5 hours and turned out fabulous! Today I'm making it again but dough doubled in 3 hours but when I poked it, it was really gooey and not ready at all. Could I add more flour at this point or let it keep rising?
Following! I've messed up my previous loaves from different recipes for this problem. So add more flour or just let rise longer?
I’m going to do one loaf, do I just half all ingredients? How much starter would I need? Thanks for your clear instructions.
I just halved everything and use between 3/4-1 cup of starter and it turned out great!
❤❤❤❤awesome❤❤❤❤
Where can I buy the pan?
Can I buy online please. Pls give more details of this pan . I want exactly same like yours. Thank you.
Where do you find your plastic bowl bonnets? I use a damp flour sack towel but it often sticks to the dough!
It's just a regular shower cap, like you would put over your hair in the shower! My daughter is a hair stylist and gave me a whole bunch so I haven't had to buy any in years!
I’m a retired Cosmetology Teacher, your hair is beautiful. Your daughter does a great job!
Yes, our ancestors didn’t use scales but they likely used the same flour and same measuring vessels every time they made bread. And, they did develop that sense of what the dough should feel like. I’m still a fan of weighted measurements for accuracy. We have so many choices for flour and they can measure differently. I experimented spooning six cups of flour and it weighed 760g. Then I scooped six cups of flour from the bag and that weighed 840g. Three cups of water weighed 698g using liquid measuring cup. In either case that makes for very high hydration dough.
If this recipe worked for you, that’s great.
Do you have an easy recipe for the starter?
What size loaf pan are you using? There's the 1lb, 1.5lb and 1.25lb to choose from. Also, where can I purchase the loaf pan from? Help please.
She said at the end where the pans are 1lb and she has the link listed too.
What are the pan dimensions? They look bigger than a 1 lb pan
My starter is never as thick and rich looking as yours. What am I doing wrong?……so I continued making the bread and it came out tender and soft. I’m thrilled!
I just add a little less water which makes it thinner. I don't weight or measure very often anymore, I just add as much water as I think it needs to get to the consistency I prefer! So glad the bread turned out!
@@dailysourdough l0
Where did you get the pans? I love how tall they are! 15:26
USA pan Pullman loaf
If i want to just make 1 loaf, can i just halve all the ingredients?
Do your recipes available in metric measurements? I do scale ingredients which is more accurate and want to follow your recipes by weight.
HI just love your videos and just bought your cookbook. I've tried to make this bread 4 times. But I've tossed all 8 loaves. My dough always ends up too soggy. I've tried resting it longer and adding a few more stretches. I've add tiny amounts of Flour. I use a starter made of rye but then KA Bread flour & purified lukewarm water. What do you think I'm doing wrong!! I am determined to succeed! But boy do I need some help! Don't want to through anymore loaves away!! Thank you!!
Never throw the loaves away you can cutthem into stuffing squares, dry and process them Into bread crumbs..French toasts, bread puddings... its not always about the recipe. Sometimes it means experiment try it dryer, try it wetter, play woth the bread just remember to write everything down cause your altitude will require different ratios and times.
If it's too soggy add more bread flour of white all purpose preferably organic flour. Your starter is Rye so that's also a flour that is has less gluten and probably that's why is soggy. Too wet dough needs more flour. Not every flour is the same. Be confident and feel the flour!
I have a Rye starter and used 100% WW flour and this was the best recipe I’ve used so far for WW flour. I’m now gonna try Bread Flour.
1 1/14 of starter in the printed recipe ... Do you mean 1 1/4? thanks. Looks yummy!
She says cups
How many grams of flour is 6 cups?
Does anyone know what this recipe would be in grams?
I have the 13.385x5x.3x4.72 inch Pullman bread pan. I would like to get the measurements of this recipe for this pan size, is that a possibility?
The larger Pullman bread pan says it s. 1000g non-stick corrugated loaf pan with a cover. I would also like to know if I should bake the bread with the cover?
Can you mix in a stand mixer instead of stretch and folds?
We haven’t had enough experience with this recipe to eyeball . Do you have a recipe using a scale. ?
why don't you use a stand mixer ?
The first time I made this I followed the recipe by the cup measurements and it turned out good but my dough seemed stickier then yours so the second time I made it I tried using the gram measurements and when I weighed 3 cups of water it was more like 680 grams and so I am not sure where I went wrong-is the water measurement correct for the grams? Maybe I am measuring incorrectly??
I'll double check the gram measurements. Are you using bread flour? My daughter tried this recipe with all purpose flour and it was so runny, she had to add more than a cup of extra flour to get it to the right consistency because all purpose does not have as much protein to absorb the water as bread flour.
I am having the same problem. I used the gram measurements and bread flour. Did you figure out what the gram measurements were?
Also, the printed recipe calls for 1 1/14c starter. Did you mean 1 ¼ cup?
Thanks for NOT using grams. I hate weighing my ingredients. So many video's the people are doing grams. Yikes. Also I grind my own grains instead of store bought flour which is dead flour. But I'm confused about what kind to use in place of bread flour. Thank you! From Peggy
My starter tastes sour but the bread isn't very sour. Is using only half the starter every time I feed it taking away the sour taste? How do I make it taste more sour?
Try letting your bread rise overnight, bake in the morning, a long slow rise will give you more flavour!😊
Maybe I'm wrong, but I think you should use a scale. According to my math, this is a 55% hydration dough. On the other hand, figuring 710 grams for 3 cups and a 100% hydration starter should give a 93% hydration, which is pretty wet. Anyway it's just a thought.
Not really, the ancient people my great great mother they don't use scale because at that time for them they don't have gadget like we do have now. They make bread tasty and perfect without scale.
If it turns out that good, who cares? C'Mon man. For some of us, it's more about the ease of making the sourdough bread. Not everybody has the time and patience to deal with such things. I've been searching for days for a recipe that doesn't require all that hassle, and here it is. I'm going to try it today.
Hi can u provide the ingredients in grams?😊
She said she uses experience and feel to know what her dough needs. She doesn't want that hassle. And, I'm glad, because I don't either!
This by far is one of the easiest and tastiest recipes for sourdough sandwich bread that I have found. That being said I made the mistake of writing the recipe down in grams that she shows on the screen, these measurements are WAY off from the actually cups that
she uses. Trust me don't make the same mistake I made. Just do it in cups, that ensures that it will come out.