Can you provide a link to the Tupperware container you are recommending as a proofing cover. A quick scroll through Amazon shows a lot of choices but not an obvious match. Great sourdough bread series by the way. Thank you!
It looks like my link in the description has gone "dark". I am glad you asked this question. I buy these ones that they have at and Kroger markets www.kroger.com/p/kroger-home-sense-rectangle-snap-seal-food-storage-container-2-pack/0004122632339 Sometimes I get a similar size at Wal-mart or Target. They seem to be easier to find in-person vs on Amazon. They fit a 9"x5" loaf pan, but not an 8"x4". Thank you!
@@donnaolive2927 Good question. I often bake sandwich loaves after dinner. I let the cool overnight on a wire rack, on the counter. In the am I wrap them in parchment paper; place them in a Tupperware container; and then wrap them with plastic wrap. I find the parchment paper keeps the loaves fresher after I cut into them. I slice them as I need to keep them fresher. Parchment paper and a bread box work great too. But, I haven’t found a bread box that works with my kitchen space. Thoughts? Thanks.
Yes, einkorn flour is great. I recommend starting with replacing 10% of your flour weight with einkorn to start. If the recipe is normally 400g bread flour change it to 360g bread flour and 40g einkorn flour. Einkorn flour can make your dough more slack. After that adjust to more einkorn and manipulate your hydration as needed. The einkorn flour will change the feel of your dough. Let me know how it works out. Thank you.
Do you have a recipe for combinations with whole wheat and rye flours? Do you pre heat the clay baker or do cold pot and cold oven? Can you do the same for the cast iron baker? Safer to handle a cold pot for a senior person. Many thanks.
Thanks for your comment. Here are a few thoughts… Making a percentage of your total flour weight whole wheat or dark rye is a fun thing to play with. I like Spelt flour. You can start by replacing 10% of your bread flour with whole wheat or dark rye. For example, if your recipe calls for 400g bread flour you would use 360g bread flour and 40g whole wheat. You can play with percentages until you find your favorite combination. You may also need to adjust the hydration higher the more you lobside your recipe to whole wheat. It may also take longer during bulk fermentation to double in volume. Baking in cast iron should be done in hot cast iron and a hot oven. I preheat my pot and lid at 450 for 15 minutes prior to baking. It is the high heat and trapping of steam that creates the oven-spring/expansion and beautiful crust. If you don’t want to handle a hot heavy pot, you can make a sandwich loaf in a loaf pan. You can experiment with baking in cold cast iron and a cold oven, but I’m skeptical that you will produce equal results to hot pot and oven. Recipe for 10% whole wheat bread 360g bread flour (90% of total flour weight) 40g whole wheat (10% of total flour weight) 300g Water (75% total of flour weight) 80g Starter (20% total of flour weight) 8g Salt (2% of tita flour)
A little water is all I need. If you use too much the dough won’t stick to itself; not enough and it will stick to you. The first Stretch will feel the stickiest, but it should smooth out as you go. If you manipulate it too long, it will become very sticky as the dough from the inside gets pulled to the surface. Stretching should only take 15-20 seconds, you are just creating surface tension. If you lose the water from your hand when you pull the dough from the container, you might need to get it just a little bit wet again. Check out The Do-it-all Dough for Sourdough Bread Baking ua-cam.com/video/kFEcHjj1RoA/v-deo.html In this video I go through the whole process of mixing, stretching , and bulk fermentation. It is the jumping off point video into ovals, rounds, and sandwich bread. Thoughts? Thanks.
Hi, I am making the sourdough sandwich bread right now and I’m about of letting it rise in the loaf pan for 4 or 5 hours and it’s now 9:30 pm by the time it’s ready to bake it will be like 2:30am so my question is can I put it in the fridge at that time after 5 hours and bake it in the next morning when I wake up thanks
@@jocelyneapter9468 I’ve never done it. Try it and let me know how it works out. I would put a lid on it while it’s refrigerated. Do something like I did in the video with the inverted Tupperware. Plastic wrap will become one with your dough, so I would avoid it. I reccomend adjusting your timeline so you are baking in the evening after dinner. It is so warm in my house this time of year. I am baking a sandwich loaf right now that I mixed 8.5 hours ago. This would not be the case in the winter time for me. Your environment plays a huge role in the development of your dough and Starter.
Hi, so I baked the bread in the morning after leaving it in the fridge overnight and then on the counter for a few hours. Did not work out so good, the dough didn’t rise but I still bake it and hopefully will still taste good 😅
@@jocelyneapter9468 So, it was shaped at 9:30pm then refrigerated? If so, you would have had to give it a chance to double in size this morning. This would take a good chunk of time given the coldness of the dough. Alternatively, last night instead of shaping you could have put it in Tupperware. This morning you could have shaped it and then gone through the final proofing at room temp to get it full of volume. If you want more freedom to bake at your convenience, I recommend making ovals or rounds. Here is a link the Sourdough Oval playlist. Cold proofing will make it possible to bake when you want to. ua-cam.com/play/PLHnqWAop-yKUqwDhhIXu8qpLC1kwvYzw8.html&si=hujl7vEBY7n6dhU4 Thoughts? Thanks.
I made a video based on your comments. It’s not “public” yet. Take a look. This is how I would bailout when I know I’m running out of day. This could be a method in itself. Thoughts? Thanks for the inspiration;) Saving Your Sandwich Loaf…when you think you’re out of time. ua-cam.com/video/WB0qjdUMVRE/v-deo.html
This is the one that I have. www.amazon.com/GIR-Right-Round-Kitchen-Storage/dp/B084TPVCX9/ref=mp_s_a_1_26?crid=3FY5LORGNWYF5&dib=eyJ2IjoiMSJ9.P4Whj9Wcdr9mUWMwdSKE6yr1JDwMWT9vqJAOGUvNoHZ_RaSvL-stPYQZ0q5xq7rYI4ONKwxPQ6iqukalnNce4RCIGiCTnDkFWw44d0pPC5hsHYuA1BMLzCBu8gr40zcieWvLHke9hDyG9Sm26MQwnGtBBxlBOWzedyWvGwFa6v8J-dr1efErt352UkEE4F-T7hu66xwLUCziJUOmij203Q.b11l81reftyfeCas4jubqyQOfttjrgMNykqLV7Z36bQ&dib_tag=se&keywords=ailicon+bowl+lids+12%22&qid=1716915965&sprefix=ailicon+bowl+lids+12+%2Ckitchen%2C185&sr=8-26
That’s a good question. The short answer is everything is doubled, but I have included some examples. Let me know what you think of this… Let’s call the below a single batch for an oval. It will fit nicely in a 10” banneton 400g bread flour 300g water 80g Starter 8g Salt Below is the same recipe as a double batch that will be divided during shaping. This is my daily recipe size: 800g bread flour 600g water 160g Starter 16g salt Here it is in percentages so you can scale it to any size you want Bread flour 100% Water 60-80% of the flour weight Starter 15-20% of the flour weight Salt 2% of the flour weight
One more thing… I just realized this comment was on the Sandwich Bread video. My first comment still applies. You can go bigger if you are using a 9”x5” loaf pan, in which case you could make your flour weight 900-1000g and then apply the percentages in my first comment. Thanks.
@@thestrengthkitchen I woke up this morning and winged it, doubling everything. So glad I got the percentages correct: 700g flour for two 350g loaf breads (140g starter), 75% water. Thank you for taking the time to respond. Much appreciated!
@@lusineroy Thanks for the suggested percentages. There are lots of ways to “enrich” a bread to make it softer e.g. eggs, butter, milk, etc. Adding honey and olive oil at those percentages is similar to a pizza dough recipe I know from a restaurant I used to work at, but much higher. Usually the hydration level needs to be adjusted when adding fats, eggs, or sugar/honey. I’ll make a couple loaves tomorrow and put together a recipe, but I’m guessing that I will need to adjust my hydration down by at least 5%. Thanks for the contribution. I’ll let you know how this shakes out. Maybe I’ll make a video;)
@@thestrengthkitchenthank you so much, yes I am trying to stay away from milk butter and eggs, trying to accommodate some of my customers that are dairy free or vegan.
@@ziemekdotca I bet that adds some nice flavor. Thanks for the tip. For a while I used a silicone loaf pan. With a very light coating of olive oil or butter, I could easily pop a loaf out after baking. It completely eliminates parchment paper. Even if it got a little stuck, the silicon was flexible enough to be able to push it out.
WOW ZAH 🎉
GORGEOUS ❤
@@jordanbrascia3483 Thank you!
Can you provide a link to the Tupperware container you are recommending as a proofing cover. A quick scroll through Amazon shows a lot of choices but not an obvious match. Great sourdough bread series by the way. Thank you!
It looks like my link in the description has gone "dark". I am glad you asked this question. I buy these ones that they have at and Kroger markets
www.kroger.com/p/kroger-home-sense-rectangle-snap-seal-food-storage-container-2-pack/0004122632339
Sometimes I get a similar size at Wal-mart or Target. They seem to be easier to find in-person vs on Amazon. They fit a 9"x5" loaf pan, but not an 8"x4".
Thank you!
@@thestrengthkitchen Perfect. Thank you.
How do you store your bread after baking? Great videos! Started my starter tonight.
@@donnaolive2927 Good question. I often bake sandwich loaves after dinner. I let the cool overnight on a wire rack, on the counter. In the am I wrap them in parchment paper; place them in a Tupperware container; and then wrap them with plastic wrap. I find the parchment paper keeps the loaves fresher after I cut into them. I slice them as I need to keep them fresher.
Parchment paper and a bread box work great too. But, I haven’t found a bread box that works with my kitchen space. Thoughts? Thanks.
Thank you for all your videos, really helpful!
Would you bake bread with einkorn flour ❤
Yes, einkorn flour is great. I recommend starting with replacing 10% of your flour weight with einkorn to start. If the recipe is normally 400g bread flour change it to 360g bread flour and 40g einkorn flour. Einkorn flour can make your dough more slack. After that adjust to more einkorn and manipulate your hydration as needed. The einkorn flour will change the feel of your dough. Let me know how it works out.
Thank you.
Thank you for your advice 😊
Do you have a recipe for combinations with whole wheat and rye flours? Do you pre heat the clay baker or do cold pot and cold oven? Can you do the same for the cast iron baker? Safer to handle a cold pot for a senior person. Many thanks.
Thanks for your comment. Here are a few thoughts…
Making a percentage of your total flour weight whole wheat or dark rye is a fun thing to play with. I like Spelt flour. You can start by replacing 10% of your bread flour with whole wheat or dark rye. For example, if your recipe calls for 400g bread flour you would use 360g bread flour and 40g whole wheat. You can play with percentages until you find your favorite combination. You may also need to adjust the hydration higher the more you lobside your recipe to whole wheat. It may also take longer during bulk fermentation to double in volume.
Baking in cast iron should be done in hot cast iron and a hot oven. I preheat my pot and lid at 450 for 15 minutes prior to baking. It is the high heat and trapping of steam that creates the oven-spring/expansion and beautiful crust. If you don’t want to handle a hot heavy pot, you can make a sandwich loaf in a loaf pan.
You can experiment with baking in cold cast iron and a cold oven, but I’m skeptical that you will produce equal results to hot pot and oven.
Recipe for 10% whole wheat bread
360g bread flour (90% of total flour weight)
40g whole wheat (10% of total flour weight)
300g Water (75% total of flour weight)
80g Starter (20% total of flour weight)
8g Salt (2% of tita flour)
How do you prevent from sticking to your hands. No matter what I try it starts with not so sticky a gets very sticky
A little water is all I need. If you use too much the dough won’t stick to itself; not enough and it will stick to you. The first Stretch will feel the stickiest, but it should smooth out as you go. If you manipulate it too long, it will become very sticky as the dough from the inside gets pulled to the surface.
Stretching should only take 15-20 seconds, you are just creating surface tension. If you lose the water from your hand when you pull the dough from the container, you might need to get it just a little bit wet again.
Check out The Do-it-all Dough for Sourdough Bread Baking
ua-cam.com/video/kFEcHjj1RoA/v-deo.html
In this video I go through the whole process of mixing, stretching , and bulk fermentation. It is the jumping off point video into ovals, rounds, and sandwich bread.
Thoughts? Thanks.
Hi, I am making the sourdough sandwich bread right now and I’m about of letting it rise in the loaf pan for 4 or 5 hours and it’s now 9:30 pm by the time it’s ready to bake it will be like 2:30am so my question is can I put it in the fridge at that time after 5 hours and bake it in the next morning when I wake up thanks
@@jocelyneapter9468 I’ve never done it. Try it and let me know how it works out. I would put a lid on it while it’s refrigerated. Do something like I did in the video with the inverted Tupperware. Plastic wrap will become one with your dough, so I would avoid it.
I reccomend adjusting your timeline so you are baking in the evening after dinner.
It is so warm in my house this time of year. I am baking a sandwich loaf right now that I mixed 8.5 hours ago. This would not be the case in the winter time for me. Your environment plays a huge role in the development of your dough and Starter.
Thanks for getting back so fast, very much appreciated. I will let you know how it went.
Hi, so I baked the bread in the morning after leaving it in the fridge overnight and then on the counter for a few hours. Did not work out so good, the dough didn’t rise but I still bake it and hopefully will still taste good 😅
@@jocelyneapter9468 So, it was shaped at 9:30pm then refrigerated? If so, you would have had to give it a chance to double in size this morning. This would take a good chunk of time given the coldness of the dough.
Alternatively, last night instead of shaping you could have put it in Tupperware. This morning you could have shaped it and then gone through the final proofing at room temp to get it full of volume.
If you want more freedom to bake at your convenience, I recommend making ovals or rounds. Here is a link the Sourdough Oval playlist. Cold proofing will make it possible to bake when you want to. ua-cam.com/play/PLHnqWAop-yKUqwDhhIXu8qpLC1kwvYzw8.html&si=hujl7vEBY7n6dhU4
Thoughts?
Thanks.
I made a video based on your comments. It’s not “public” yet. Take a look. This is how I would bailout when I know I’m running out of day. This could be a method in itself.
Thoughts?
Thanks for the inspiration;)
Saving Your Sandwich Loaf…when you think you’re out of time.
ua-cam.com/video/WB0qjdUMVRE/v-deo.html
can you tell me where you got that silicone cover for the bowl
This is the one that I have.
www.amazon.com/GIR-Right-Round-Kitchen-Storage/dp/B084TPVCX9/ref=mp_s_a_1_26?crid=3FY5LORGNWYF5&dib=eyJ2IjoiMSJ9.P4Whj9Wcdr9mUWMwdSKE6yr1JDwMWT9vqJAOGUvNoHZ_RaSvL-stPYQZ0q5xq7rYI4ONKwxPQ6iqukalnNce4RCIGiCTnDkFWw44d0pPC5hsHYuA1BMLzCBu8gr40zcieWvLHke9hDyG9Sm26MQwnGtBBxlBOWzedyWvGwFa6v8J-dr1efErt352UkEE4F-T7hu66xwLUCziJUOmij203Q.b11l81reftyfeCas4jubqyQOfttjrgMNykqLV7Z36bQ&dib_tag=se&keywords=ailicon+bowl+lids+12%22&qid=1716915965&sprefix=ailicon+bowl+lids+12+%2Ckitchen%2C185&sr=8-26
This is a total noob question but if I want to double this recipe to make 2 bread batch, do I also double the starter or just flour water salt?
That’s a good question. The short answer is everything is doubled, but I have included some examples. Let me know what you think of this…
Let’s call the below a single batch for an oval. It will fit nicely in a 10” banneton
400g bread flour
300g water
80g Starter
8g Salt
Below is the same recipe as a double batch that will be divided during shaping. This is my daily recipe size:
800g bread flour
600g water
160g Starter
16g salt
Here it is in percentages so you can scale it to any size you want
Bread flour 100%
Water 60-80% of the flour weight
Starter 15-20% of the flour weight
Salt 2% of the flour weight
One more thing…
I just realized this comment was on the Sandwich Bread video. My first comment still applies.
You can go bigger if you are using a 9”x5” loaf pan, in which case you could make your flour weight 900-1000g and then apply the percentages in my first comment.
Thanks.
@@thestrengthkitchen I woke up this morning and winged it, doubling everything. So glad I got the percentages correct: 700g flour for two 350g loaf breads (140g starter), 75% water. Thank you for taking the time to respond. Much appreciated!
And 14g (2%) salt;) right? Let me know how it works out. Thanks.
Made you dough today and made the sandwich Loaf turned out amazing . Thank you for sharing this .
🙏🏻🌹🙏🏻
@@junebug2195 Thank you!
❤👍
Thanks!
Has anyone ever added some olive oil and honey to make it softer?
Have you tried that? For a 500g (flour weight) batch what percentage or amount of honey and olive oil would you add? Thanks.
@@thestrengthkitchenI have in another recipe and about 4-5% each
@@lusineroy Thanks for the suggested percentages. There are lots of ways to “enrich” a bread to make it softer e.g. eggs, butter, milk, etc. Adding honey and olive oil at those percentages is similar to a pizza dough recipe I know from a restaurant I used to work at, but much higher.
Usually the hydration level needs to be adjusted when adding fats, eggs, or sugar/honey. I’ll make a couple loaves tomorrow and put together a recipe, but I’m guessing that I will need to adjust my hydration down by at least 5%.
Thanks for the contribution. I’ll let you know how this shakes out. Maybe I’ll make a video;)
@@thestrengthkitchenthank you so much, yes I am trying to stay away from milk butter and eggs, trying to accommodate some of my customers that are dairy free or vegan.
i just coat the pan with butter instead of using parchment paper
@@ziemekdotca I bet that adds some nice flavor. Thanks for the tip. For a while I used a silicone loaf pan. With a very light coating of olive oil or butter, I could easily pop a loaf out after baking. It completely eliminates parchment paper. Even if it got a little stuck, the silicon was flexible enough to be able to push it out.