The softest sourdough sandwich bread (bonus fresh milled flour!)
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- Опубліковано 10 лют 2025
- Learn how I make my amazing, soft sourdough sandwich bread with both bread flour and freshly milled wheat. It’s simple, fluffy, and delicious!
I'll be sharing monthly recipes for my 52 weeks of sourdough baking challenge! This is a motivational challenge, set to inspire us all to make as many of our own bread products and we can/ want to.
**sticky dough generally equates to soft bread. It may be stickier than you’re expecting and that’s okay! You can add a tiny bit more flour, but not too much!
*you can also sub water for the milk, it just won’t be quite so soft!
January is sandwich bread!
Here are some links:
The recipe: www.southworth...
The dough mat (use code SWSD10 for 10% off): bakehouseessen...
Bread Lame (use code SWSD10 for 10% off): barlowandcowoo...
If you don't have a starer I have a free "hot to make a starter" guide on my site. www.southworth...
Nice job, love seeing the younger generation carrying on with homemaking. Next time, showing a comparison of the 2 breads and their crumb would be great. Keep up the good work.
You are adorable and I love that you aren’t trying to be perfect. Realness is so underrated. Great job!!!
This was SO helpful to have it step by step!! I'm still struggling to love my Bosch, so I appreciate all the tips about working with it!
I’ll hopefully do a whole video about using the Bosch soon!
So glad I'm not the only one who feels the need to give the boule a little slappy slap before she goes down for a nap! Going to try the sandwich loaf this weekend, thanks for the recipe!
The love tap is an essential part of the recipe 😂
I have been making bread and rolls in my KitchenAid Bowl-lift stand mixer for 50 years. Never a problem. I did upgrade when they came out with the spiral dough hook. I like it better than the older style.
I loved how you used the freshly milled flour too. So excited to try.
I’m so glad that was helpful!! ❤️
I think it depends on which kitchen aid you have. The lowest end one I can see being an issue. Mine is the slightly larger one with the drop-down bowl. It seems to work for 30min+ kneading. Though it does get warm.
It also depends on when it was manufactured. The older ones are far superior.
Thank you so much for the video! i’m a visual learner and having a video to go along with the written recipe is so helpful
You are so welcome! 🫶🏻
This is my second time that I make your recipe (wheat bread) and I’m using my professional 5 Plus KitchenAid and it’s working perfectly. Can wait for next week new recipe 👩🍳
The pro models have DC motors and they can handle bread. But the Ankersrum is so much more fun to use!
I have a bag that fresh foods delivered some of my frozen food in. It’s a brown paper bag but it’s lined with some sort of aluminum. So that was free. I take an amphibian warmer which cost me $10 on Amazon. It’s just a little mat that you plug in that heats and it’s just big enough for my bowl of dough. I stick it inside the brown paper bag plug it in stick my bowl in there and for $10 I’ve got a perfectly functioning dough rising environment.
Thank you so much for this great video. You explained it so well and simple so people like me with no experience can understand. I love the way you made your video, it's real, with no music or effects that overstimulate, I even allowed my kids to watched it with me. Thanks so much also for your tips about the different kinds of mixers and your encouraging words to do bread and not to worry a lot if something is not going as expected. Love hearing your kids on the background. That's real life for us moms, that's normal and I appreciated it because that encourages me more.
Oh I’m so so glad! That’s exactly what I was going for! ❤️
THIS IS IT!! ❤❤❤
I’ve made a ton of sourdough sandwich loaf recipes and now I can stop experimenting! This was amazing! I did 25% fresh milled and 75%bread flour. I’m going to up it next time and do 1/3 fresh milled and see how high I can go to get the most fresh mill but also the fluffy texture. Also I did knead this in my professional kitchen aid and it did good. I did have to take breaks when my machine got warm and I think I did 2 or 3 rounds of kneading, but I think the rest time between actually helped the dough build some gluten on its own. I also had my butter super duper soft so I took a spatula and spread it out on the dough then kneaded it in.
Oh I’m so glad you love it!! I’ve also done half FM Kamut it was fantastic!
I just found your channel. I have been making bread for 30+ years. I have been making sourdough for probably 10 years. I learned more, from you, than I ever have. THANK YOU!! I can hardly wait to change the way I do it & try your recipes! Will let you know how it goes.👍
Oops! Forgot to mention that I also milk my own wheat also. Sometimes I sprout it first, dehydrate on LOW heat, then freshly mill.
This is the kindest compliment!! Thank you! ❤️
I made your other sandwich bread recipe yesterday. It turned out so good! Looking forward to trying this one.
You’ll love it! So much more simple, and even softer!
This is great! Thank you! I just got a stainless steel bowl for my Bosch for Christmas, and I’ll use it today making this!
Ooh perfect! I want to get the stainless bowl so bad!
Really liked the comparison between fresh ground and commercial.
I had a problem with one of my bread pans sticking and I fixed it by putting it in a 350 degree oven empty for about ten minutes. It seemed to reactivate the nonstick coating. No problems since
I use seedlings heating matts for my bread proofing. Game changer. Only $20-30
Thank you for sharing this info. I'm super new to making bread, I've been struggling with how cold it is here on the Oregon coast. It's difficult for me to get my home over 63°-65°. This will help me greatly.
You could also try using your oven with your oven light on but put a note on your oven controls so you don't forget and accidentally turn your oven on.
@@gretchenkunde9120 I’m in Indiana and I’m the winter time I am having a hard time with my bread rising but then I remembered my seedling Matt’s a do it changed everything. I even gifted some to friends … bread making now is so much fun 🤩
Very nice finished loaves! Also great breakdown on the mixers!
Thank you! I’m glad it was helpful!
This was very helpful! I am excited to make some FMF sandwich bread this week using your recipe and my new mill.
Yay!! I hope you love it!
I have made this recipe every day this week so far and my kids and husband has demolished every single loaf. I am new to sourdough and looove the artisan loaves but the crust is too hard for my kids. Thank you so much for this recipe, I am so happy I found you and your page!
Oh my gosh this is the highest praise! thank you! I am so so happy you love it!
Wow ! My search for a good loaf ends here
You’ll love it!!
I’m super excited 💕 I’m working on my very first starter so I can join in! ❤
So excited for you!! ❤
We use our poor little flip top kitchaid all the time. I have replaced the planetary gear once, but it has been 12 years. Not bad. It does get wicked hot though and we are looking to upgrade to the professional and put the flip up in the camper. It can be done... Just have to be handy :)
Yes it definitely can be done!
I just found your channel and you drew me in bc we’re wearing the same shirt 😂 so fun! Can’t wait to try your recipes ❤
Soul sisters 😂❤️
Thank you for your down to earth videos. Love those bangles!!!
Thank you so much!
This video is so helpful! Thank you!
I’m so glad!! ❤️
Love this! Need to find grains i would love to make my own flour!
I have a fresh milled grain guide coming out soon and it will have a whole list of grain sources!
Great work on the two mixers. I did the freshly milled bread on my Anskarsum...taste good but a bit dense at the bottom of the sandwich loaf. What could be the reason?
Thank you so much!!
You're welcome! ❤️
One day I want a Bosch like yours or the Ankarsrum but I have had a kitchen aid professional one for over 20 years and it has done well, mixing all my breads etc (and i bake a lot) but maybe when it does give up then I can justify one of the above. I love your instructions and how you explain everything. I want to give your recipe a try 🥰
Thank you!! Kitchenaids can work very well, but the newer ones just aren’t made the same anymore. They burn out so fast! 😅
I also have a Universal Bosch machine. There is nothing better!!❤
Great video! Thank you 😊
Thank you!!
What is the first mixer you used and why. Thank you!
Do you ever put your starter on the mat? Great first you tube! That bread is the best sandwich bread!
Yes! If my house is too cold I do!
Looks good. Can i use maple syrup instead of sugar?
Yes you can!
Thank you
HI! Thank you for the video and for all the effort you went to, to produce it! My enquiry is about grain mills---I noticed that you have two brands....as I am in the market to purchase one, I am wondering which brand you prefer, the Mockmill or the the Komo mill and the reason(s) why the one over the other. I appreciate your help very much---thank-you! 😊😊
Hi! Yes I have the mockmill 100 and the komo classic. I’ll be doing a full comparison in the fresh milled sourdough guide that I’ll be releasing soon, but in short, I use my komo way more often than the mockmill!
...THANK YOU for your kind repy! I look forward to your fresh milled sourdough guide! @@southworth_sourdough
I just ordered Sourhouse dough bed and their Goldie for your starter. The dough bed is in the development phase so ships March 2025. Just received the Goldie so have not used it yet but can’t wait to this next week.
I have a Bosch but I’m not a big fan of it. Some dough always gets under the middle thing and I have to stop and scrape the sides a hundred times. Maybe I’m just using it wrong. Yours looks so much better then my mixing. Have done it by hand for the last month… 😂
If I do 4 loaves worth I get stuff in the middle too! It’s definitely easier to do a bit less!
Thank you for the comparison that really helps. Which mixer do you prefer?
I use my ankarsrum far more often!
My Kitchen-Aid is fine for a single batch of dough: it’s very old, more than 30 years old. If it did struggle with kneading, I would just let it rest every 3-4 minutes.
Thank you for this tutorial. I’m learning sourdough and my wife only likes a soft dough, so you thing half and half, fresh milled and commercial flour would work?
Yes that will work! You can even do 100% fresh milled and it will still be soft!
Even though you are tripling the recipe, did you only add 1 egg? Or did you add 3?
I only had 2 eggs so that’s all I used! It’s a very forgiving recipe!
Is it important to use a starter of fresh milled flour when making the bread with fresh milled flour?
Only if you want it to be 100% freshly milled! It will work just fine if your starter is commercial flour!
Can I do all the recipes by hand? I've only got a small food processor and I dont think its up to the challenge!
Yes you can! Just take a bit more elbow grease as I explained in the video!
What counter top oven do you have? Bread looks yummy!❤
It’s an Anova!
I've just developed an allergy to dairy (So sad because I LOVE whole milk! !) and I've been experimenting with soy milk in recipes. It's worked in all of my cake recipes and the bread recipes I've tried, although I KNOW they're better with whole milk, is everything! Curious if you have any thoughts as to whether yours would work with non-dairy milk.
I have a non dairy version on my site as well! Southworthsourdough.com
Look into A2 milk, it's supposed to be tolerated by people with dairy allergies. I believe Jersey cow milk is A2 but please do your own research.
Is it necessary to use egg and milk for sandwich bread? Thanks for all your knowledge!
It makes it softer! But I have a dairy free version on my website Southworthsourdough.com
If my starter is at peak but I made extra for other recipes, how much do I measure out for this recipe
It depends how much you’re making! It’s all in the recipe linked in the description!
If you could only have one of your mixers, which would you choose if you could only get one? (Which is me) lol I don’t have a flour mill so I use King Arthur bread flour.
The ankarsrum!
Very helpful video! Is sugar necessary? What does sugar do in bread?
Sugar acts as a tenderizer. You can sub in honey or maple if you want!
Oh! Thank you! Have you used honey or maple before? Curious about how it may change the flavor profile.
Is there a reason for putting the butter in after the kneading rather than putting the butter in before the kneading? Does butter inhibit the gluten to build?
Yes the butter can make it harder to build the dough strength! It also just helps it be extra fluffy!
I’ve been making sourdough for about 8 months, but I’ve never made anything with home-milled flour. Do you use home-milled flour for your starter? If so, what differences do you see between using that versus commercially-bought flour?
can I leave out the sugar?
I’d swap in a different sweetener! Honey or maple or even coconut sugar.
What do you recommend if the dough is still sticky after incorporating all the butter? I was rushing but mine stuck to the counter 🥴
Use a bench scraper to help you handle it! Sticky dough means soft bread!
Hey, I love this recipe, so I would like to make it, but for now in a vegan version. I guess, vegan butter and plant based milk is ok, but do you think flaxseed egg is usable instead of the egg or should I just leave it out completely? Or do you have other suggestion? Thanks 🥰
I would use coconut oil, water, and just leave out the egg!
@@southworth_sourdough Thank you very much 😊😊
What size pan for a single loaf
I use a 1 lb loaf pan or a small pullman!
Did you get an Ankarsrum?
Yes! I LOVE it!!
Why couldn't you put the butter while kneading the dough?
On the website when you ×2 recipe direction need to be corrected.
I looked at the recipe on your website and it is for one loaf. I noticed you tripled the recipe but still only used 1 egg.
Yes, I honestly just completely forgot to grab the others. It works just fine with one, but it’s softer with more! This recipe is very forgiving and using more or less of the egg, sugar, or butter is all pretty much fine!
Can we switch butter to oil?
Yes you can
Where did you get the bowl?
I find all of mine at antique stores!
On the written recipe it says 350 degrees but you said 375 in the video. I just want to make sure I do it correctly, could you clarify? ☺️
Sorry about that! It somewhat depends on your oven! In my oven I do 375 but at my moms I do 350. I need to make a note of that in the recipe!
love your mixers but I have use my kitchen aid mixer for bread making and buttercream meringues which mixes for at least 30 minutes at a time and have had 1 mixer for ten years and its just a classic machine so it will not burn out I promise , I have never heard that you can only use it for 3 minutes ?! that's insane that would be useless if that were true
I have one too. And mine has been just fine. The old ones definitely were made better than the newish (like last 8 years?) ones but you still run the risk of burning out the motor especially in the smaller models. They just aren’t ideal for breads 🤍
If you had to go buy a new mixer and money is not a factor, which one would you get? What do you mean luxury items?
I’d get an ankarsrum! It’s the best of both worlds!
@@southworth_sourdough thank you ma'am it's a big investment and I'm trying to make a good informed decision.😁
I was following along with your measurements then you stopped saying what the measurements were. Flour, milk, 1 egg then......
I guess I have to read a blog or go to your website.
The recipe is linked in the description!
The recipe doesn’t include an egg, but on IG you call for an egg yolk and here you say a whole egg - which is it please? Does it not matter?
There are two recipes. The updated one has an egg. I’ve never done one with just a yolk? This is the updated version of the recipe and it has 1 whole egg.
@@southworth_sourdough Thank you so much for clarifying, and correcting me! I could’ve sworn the IG video was just the yolk and I see now I was wrong 🫣🫠 OOF! As soon as my starter is active I’ll be on this!
No
This recipe needs some work baking time way off.
Every oven is different, that’s why I provide internal temps 🤍