The only sourdough sandwich loaf recipe you need #sourdoughbread #bread #recipe

Would you mind sharing where you got your bowl/ banneton cloth covers?

So you let it sit on counter to double in size THEN put it in the fridge overnight?? THEN roll and put in loaf pan for a THIRD time in loaf pan?

Ive used only 200g of starter and half the honey/maple syrup and it works just as well.
For ease, I also melt the butter in the microwave and let it cool slightly before adding (I mix the starter, fluids and salt first before adding the flour) and then knead gently in the stand mixer.
It's a fantastic recipe!

This recipes is soo good. Best one

I have a small restaurant and would love to make this for French toast. If I were to double or quadruple the recipe, would all of the ingredients be doubled or quadrupled exact. Thank you. Love your videos. Easy to follow and your voice is very relaxing.

Can I use olive oil instead of butter? How much oil would be a recommended amount? Thanks

is there a reason to roll it vs just shaping and putting in the pan ?

ما شاءالله

what if the dough is too sticky to form a ball? it sticks to everything ;)

A receita em português, por favor 😮

Can you do the same loaf with wholemeal flour?

Is that an 8 or 13 inch pan?

I should try it .. although i think 250 of starter is a LOT but it worth the try 😍

Печь хлеб - самое доброе, самое мирное занятие! Добра и благополучия!

Quick question: why do we do a bulk rise followed by refrigeration and then another rise before bake? Is it possible to shape after the first rise and bake ?

I love your videos but you really have to do something about the noise in the background.

Can i skip the cold retard fermentation?

After the dough has been mixed with butter, can I place it in a loaf pan and let it rise until doubled in size then bake immediately?

After letting it rise after kneading for 20 minutes it rises and I realized I forgot the butter😢 I just added the butter and waiting for it to rise again, has this happened to anyone?

Have you ever thought about integrating a 30 min autolyse into your method? Typically does wonders for gluten development.

That’s a whole lot of fat for any bread! Not exactly heart smart!

Truly, the only sourdough recipe that one can need @sourdough enzo.. This time i made a loaf and 3 burger buns out of it...the taste is delicious. But i have a query if anyone can answer...the buns have a soft crumb and top but they are a bit chewy..is that how they ought to be?

What are the dimensions of your loaf pan?

I just finished keaning and now it’s resting in the bowl. I will ypdate you tomorrow on how it’s going

Why my bread tastes very sour

Hello, can I please have the size of the loaf pan you used in the vdo? thank you ^^

Great video and recipe, thanks for sharing! question, what flour do you use (brand & type)?

Would you make video tutorial of making sourdough starter , thank you

Beautiful

I hope it’s ok to share this recipe, I love it and when I make it everyone ways the recipe,, thank you for sharing

I hate people that talk like this just stop

Can I use milk instead of water?

Will it be significantly different if I use APF?

Your baby girl’s voice on the video is just precious. Makes me laugh every time I have watched this video! 🙂

Τι συνταγή στα ελληνικά παρακαλώ

Πόσες ώρες ωριμάζει ήθελα να μου πείτε στα ελληνικά παρακαλώ

Hello, thanks for the recipe. I have a question regarding the sourdough starter. You said to prepare it the night before 1:1:1 ratio, 85 gr starter, water and flour. So, wouldn’t this starter with 1:1:1 ratio rise to the peak and fall by morning? Usually, it takes only4-5 hours on average for the starter to peak. Please, help me understand this. Thank you!

You don’t do stretch and folds?

Wonderful! We can see somewhere your the starter recipe, please?looks amazing!

What are the dimensions of your loaf pan? I didn't get much rise 😕 wondering if my pan is bigger.

Why do u need to knead the butter in? Can u not mix with the rest of the ingredients in a bowl?

Dont need autolysis?

What are the measurements on your baking pan?

Really, really good sandwich loaf. Soft and with the egg wash it looks amazing. And super easy to make using the mixer. Almost effortless. I baked in a 9"x5" Lodge Loaf Pan placed inside a roaster pan with a couple ice cubes for steam. I let the steam escape 10 or 15 minutes into the bake. I was amazed at what 250 grams of starter could do. I think it about doubled, even while in the fridge for the night. hah! Thanks for posting!

How do you keep the top so smooth? The bubbles on my always break on top when I roll it into a log :(

Wowww sprbbb

Дякую 🌷🌷🌷
Я спекла хліб по вашому рецепту. Він дуже смачний і гарний 🔥🙏💚

After 4 times of trying different recipes I tried yours and I did it.! I made yours and it worked.!🥹 Thank you so much.!! My daughters loved the bread.

Boa noite! Desculpe minha ignorância,mas, o quê você chama de starter 100% hidratado? Seria 1-1-1=250g? Obrigado!

Looks wonderful! Going to try this week. Please tell me where you got the bread tins?