I love the look of a free form artisan loaf of bread, but I found it tedious to bake enough loaves in a home oven at one time to feed our crew. So I changed my recipe around to bake it in a loaf pan and create a Sourdough Sandwich Bread! This way I can bake 6 loaves of sourdough bread at once and it's a much more efficient use of my time!
Sourdough Sandwich Bread is a very customizable recipe to make your own. Swap some of the flour for whole wheat. Add in ½ cup of oats, or some seeds such as sunflower, sesame or flax! Add in raisins and cinnamon. As a guide, ½ cup of add-ins and you won't need to change the recipe. One cup of flour can be swapped out for whole wheat without needing to tweak anything either.
Sourdough Sandwich Bread
Ingredients
- ½ - ¾ cup sourdough starter if your starter is runny, add less, thick, add more
- 1 - 2 tablespoons honey or sugar more honey/sugar makes a softer bread. Double this if you want a soft soft bread!
- 1 ½ teaspoon salt
- 2 tablespoons olive oil/fat of choice
- 1 - 1 ¼ cups water
- 3 - 3 ½ cups white flour
Instructions
Sourdough Sandwich Bread Dough
- Mix starter, honey, salt, oil and water together in a mixer or by hand. I love my Danish dough whisk for this!
- Add flour in until you have a kneadable consistency that either A.) The dough doesn't stick to side of mixer bowl or B.) Dough doesn't stick to your hands when you knead it.
- Knead it for a few minutes then cover with a damp towel and choose your path for first rise depending on your schedule and weather. Warmth speeds up sourdough, cold slows it. This is all on counter unless specified
Winter Rising
- Let the dough sit 12-18 hrs.
- Shape the dough and allow to rise a second time for 2-3hrs.
Alternative Winter Rising
- Let the dough sit 4-6 hrs.
- Shape the dough and put it in the fridge to rise a second time for 12-18hrs.
- Take out an hour before baking. Our laundry room is fridge-ish temp so we put them back there. Before baking when I use this method, I put bread pans in oven, turn oven on for 2 min then turn it off. Let sit in warm oven an hour, take out, then preheat oven for baking. This is my current favourite method.
Summer Rising
- Let the dough sit 6-8 hrs.
- Shape the dough and allow to rise a second time for 1-2 hrs.
Shaping Sourdough Sandwich Bread
- After your first rise, its time to shape! Dump your dough onto a floured surface.
- Press dough roughly into a 6x8inch rectangle, fold like a letter with long sides in, flip seam side down and let sit about 10 minutes. This is called a preshape/bench rest and makes your loaves taller!
Baking Sourdough Sandwich Bread
- Prep your loaf pan by lining with parchment or greasing the pan.
- After the bench rest, flip seam side up, press into rectangle again but this time roll it up, and tuck sides under to make a tidy loaf, then put into the loaf pan.
- Let rise for second rise depending on which path you choose.
- Preheat oven to 425F.
- Using your sharpest knife, slash the loaf by slicing a one inch deep line down the length of the bread. You can get artistic or just leave it at that. This allows the bread to expand and rise in the oven better.
- Put pan into oven and bake for 25 min, turn around and then bake 20 more.
- Remove bread from oven and put on a cooling rack. Remove from pan and let cool until around room temp. Its hard to wait but I promise its worth it! The bread is still finishing up baking as it cools.
Notes
- I make this in a x6 recipe cause it's our favourite and freezes well!
Nutrition
More Sourdough Recipes
Once you've mastered working with sourdough you'll find you're wondering what other recipes you can try with it now? Here are my tried & true favorite sourdough recipes!
Tina
Do you really bake it at 425? I just made this. And while the bread is soft and delicious, the top is burnt. Is there any way to remedy that?
katehosie
You could lower the temp or lower the rack in your oven?
Kristen
I baked mine about 10 min less than called for. I think you could also experiment with loosely tenting some tin foil over the top during part of the baking.
Wanda Burquest
Kate's Sourdough Sandwich Bread is the only bread we keep around here. We love it!
andrear1983
This bread is AMAZING! I’ve been playing around with sourdough for about a month now, and this is definitely my biggest success to date. I doubled the recipe and used the high end measurement of each item. A couple hours after starting, my husband called to say we had box seats to a baseball game, so I was worried about what to do. Then I saw your winter alternative plan, so that’s what I did. It sat out for six hours yesterday, went in the fridge for about 17 hours, I heated up a baking pan and set the bread pans on it to warm them up and get rising, then about three hours later I baked. I was worried because the crust browned so much, but it has incredible flavor and doesn’t taste burnt. I will definitely be making this again (and again and again).
katehosie
This is so awesome to hear!
Ashley
You just bake it straight up in a loaf pan, no water bath?
katehosie
Yep!
Amanda Riddle
this is for 1 loaf?
Amanda Riddle
Nevermind, i see it is.
Susan
Do you just multiply by six for the full recipe?
katehosie
Yes
Ashley Dickerson
Can't wait to try this recipe! What kind of pan do you put your dough in to bake? Is there a specific one you recommend?
katehosie
I like slightly smaller- 7x3 pans. All thrift store finds
Crystal
Would you have to double the recipe for a 9x5 pan?
katehosie
No this would do a 9x5 pan, it would just not be as tall.
Nicole
Absolutely love this recipe! When friends are having trouble making sourdough, I always send them this recipe because it's so straight forward.
Emily
I looooove this recipe! It is definitely my go-to. I recently tried the "winter alternative" rising, and despite covering the loaves with a damp dishtowel, the tops got a slightly hard and dry layer on it while they were in the fridge that prevented a good rise 🙁 any idea what I could do to prevent that? Maybe put some oil on the tops of the loaves??
katehosie
It just happens sometimes, Rewet a cloth and put it back on top and after 5 minutes it should be soft. I love rising loaves in bags for this reason.
Steph
This recipe was my intro to sourdough loaves and it's incredible. I make 3x batch twice a month. I do three tablespoons of organic cane sugar and the bread is insanely soft but still firm enough to toast and hold the sandwich together. I also bake for my family since they love it too. Freezes great, I just put a paper towel in the zip lock before I throw it in the freezer so when it dethaws it doesn't make my loaf damp. This is my favourite sourdough recipe without a question.
Amanda
Thank you so much for this recipe! I've never made sourdough sandwich bread before so I'm having a bit of a hard time visualizing the first pre-shape when you mention "fold like a letter with long sides in". Am I just folding the rectangle into a log essentially? Or tucking in the long sides as I roll the rectangle? Thanks in advance for the clarification!
kateschat
For the pre-shape youre just doing a loose log roll and letting it sit
Kaeleigh
This recipe is a family favourite!! We typically make two loaves at a time, one for eating and one for gifting. I usually like a bit more honey or sugar to soften the loaf a bit more.
Melinda
This is my favorite sourdough bread recipe! Thanks for sharing!
Jessica B.
I make 4 loaves of this bread every Monday morning. It truly is a softer crusted sourdough which is what makes it perfect for sandwiches (my kids don't like a 'sharp' crust). My goal was to stop buying bread for my family before the end of 2020 and this is the recipe that is making that possible. So simple!!!
Geri Kern
I've struggled with sourdough but this recipe turned out great and restored a little of my sourdough confidence
Lise-Anne
This is my go to sourdough sandwich bread recipe. I watched your instagram highlight on making this, so helpful to watch the shaping technique and for substitutions (have subbed eggs and milk for water and turned out great). I do find the crust gets pretty dark but I've used a lower rack and covered with tinfoil.
Lindsay Hayes
This is my go to sourdough bread. Our family prefers sandwich bread over Boules and this hits the spot every time.
Kailyn
This recipe has become our weekly bread recipe! I bake it twice a week and we use it for sandwiches, toast, and pretty much everything else.
Melanie
This recipe is great for beginner sourdough creators! I watched the saved sourdough highlights on her Instagram page, which helped me learn the process.
Adrienne
Thank you for sharing this recipe, it is the first successful bread recipe I have found. It has become a weekly staple for my family. I am so
Impressed with how easy this is.
Carli Morrow
This is our favorite! I add everything bagel seasoning after about 30 minutes and knead.
Kim
Another family favorite!
Shannon Gardner
This is a great recipe! My husband really wanted to get into sourdough so I showed him this recipe. It is now our go to bread! He mixes it up and I shape it and bake it. The whole family can’t get enough and my husband won’t let me share it with anyone because he loves it so much.???
Randi Dyck
This is such a simple, easy, everyday type loaf! Makes me feel like a rockstar baker every time. Awesome sourdough flavour with none of the fuss that sourdough recipes tend to have. I always put tinfoil on top at the 25 minute turn so the tops don’t get too dark.
McKenzie Knudson
My go to sourdough sandwich recipe!! I use the tips Kate talks through on her instagram highlights (milk instead of water and add an egg). I appreciate how she explains the flexibility of the proof schedule in her instagram highlights.
clair
Love love love this. I make this every week, and freeze a couple of loaves. It is our go to, and all my friends, and family want loaves. It is great to eat, great to freeze, and great to give. I find also that it does not take the full time in my oven. Thanks for this... it was the first recipe that I tried, and it holds true.
Natalie
I make this bread almost weekly! Since trying this recipe and making my starter I rarely buy bread!
Rebecca
This is my go to bread recipe! I have never been disappointed with any recipe I have tried from Kate! Easy and delicious!
Kelsey Carter
I love how simple your recipes are to follow. This one did not disappoint. Yum. Family all loved it!
mogrma
Looks easy...hopefully
Carrie
I’m still working on this one. I’ve made twice now. I did lower temperature here in the us to 400. The tops we’re getting really burnt. But they came out great this time. I also rapped them in a towel until they completely cooled and the crust was a lot softer.
Mary
We love this recipe! I’ve been making classic sourdough for years but my kids love this recipe for sandwiches and French toast. It’s a softer crust than classic sourdough so it’s not as chewy. ??
Helen
This is my go to bread. I started making sourdough 2+ years ago and since finding this recipe I have rarely strayed. It's hard to make sandwiches with a big open crumb and we like this bread because it stays nice and soft until we finish it and I can make and freeze loaves and they defrost wonderfully!
Jericho
This is one of my go to's for sandwich bread. Never disappoints.
Kristen
Been baking with sourdough 2-3 years. This is by far my favorite sandwich bread recipe! It’s very easy, very little hands on time, and slices super nicely.
stephensonindustriesandblog
Best sourdough bread recipe ever! This is my go-to! The egg and extra sugar make a huge difference. I like to double the recipe and put it in 3 loaf pans to stretch it farther. I also cook at 350 for 50-60 min for a softer crust.
Laura Roberts
This is my FAVORITE sandwich bread recipe! I honestly make 2 loaves of this a day and they are devoured!
So so good!!
Sara W
My favorite sourdough recipe! I usually use milk and eggs in it, the way you told how on IG! I've recently been making cinnamon raisin bread with it and it's wonderful! I also made one chocolate by using cocoa and sugar instead of cinnamon.
Lorianne Stogsdill
I love this recipe! We live in an RV Fulltime and I didn’t bring my Dutch oven with me, so this has become my go-to sourdough recipe. I can bake 2-3 small loaves in bread pans in my RV oven.
My husband says it makes the most legit sandwich ever, and even his buddies commented on it when he took a sandwich with this bread on a hike!
Emily Higgins
Here because I love this bread so much, & then I saw your comment...we're full RVer's too!! Haha.
Chelsea H
This was the first sourdough recipe I ever attempted and it really built up my confidence because it turned out great every time! I veganized it with margarine and cashew milk, and since my oven runs a little hot, I put a cookie tray on the rack below just so the bottoms wouldn't burn. Literally so delicious, and between my husband and I we can eat a whole loaf the day it comes out of the oven! Highly recommend this if you're looking for a straightforward, reliable sourdough recipe.
Anna
I love making this bread! My family also loves it and i have been teaching a couple of my sister's it also!
Elizabeth
After watching Kate’s stories on IG about how she maintains her starter and bakes her breads, this was the first recipe that gave me the confidence to do it myself for the first time. Always a winner.
Chadwick Grass Farms
This is our family bread recipe now! Thanks so much, Katie! It freezes perfectly and is a great texture. Also not a hard recipe. ?
Jennifer Lucas
I have been baking with sourdough for decades, and this recipe is a keeper! It is flexible and always works (no matter the state of my starter or how I ammend it). Perfect!
Tanya
If I were to make it a raisin loaf with the mentioned 1/2 c raisins and switch out for 1c fresh ground whole wheat would I need to make any alterations
[email protected]
No it should be just fine, but make sure you let it autolyze because of the fresh ground flour.
Jo Thomas
What size loaf pan is best?
4x8 or 5x9?
[email protected]
I don’t think you could go wrong with either size.
Samantha
I made this for the first time and I had to pull it out of the oven early (15 minutes) as it was getting very brown on top. This happened with another sourdough recipe too. Any suggestions? Should I lower the oven temperature? I am newbie to sourdough and bread baking! Thank you for any help!
Laura B
I find this loaf usually gets too brown before it reaches ideal temp/doneness. I grease another loaf pan and place it over the top of the bread loaf before putting it in the oven, then pull the bread out and remove the top pan before baking it the final 20 minutes or so. Hope this helps!
Anne
I would slide a piece of aluminum foil over the top to stop the browning while the bread finished baking.
Lisa Dana
I love this recipe. Thank you for sharing it. I finally feel as though I am getting the hang of making sourdough bread.
Liz
I’m new to sourdough this year and this is 100% my go to recipe! I’m so glad I found it because I’m sure it is a large part of my early success. I often triple it and make two plain loaves and one with a cinnamon swirl. ? I usually make it in the loaf pans, but I’ve also done many free form loaves and last bake I even tried proofing in a bowl with a floured towel and baking on my baking stone. It turned out great!
Dori Groff
Amazing bread!!! Only reason for 4 stars is oven temp. I'm not sure if that's a typo or my oven is just different, but 375 for 40 min is perfect. (And 2 other women I know who use this recipe also do 375) I have to tent the loaves for the last 20 minutes though or it would be way too dark.
375 for 40 min is perfect, loaves are just over 200 degrees at that time!
And this is simply the yummiest bread on the planet.
Amber Blamer
This is the first recipe I ever made with sourdough and my family loved it! I am so thankful for the detail of the instructions. I love that it’s for a loaf pan, making it more practical for using for my family. This will be my go to recipe and I’ll start making it in bulk because the first loaf was gone in a day! Thanks for the great recipe!!
Michelle
This is my first successful sourdough bread! I'm so excited! ? If I triple the patch can I freeze part of the dough to bake fresh later? Our freezer is too small to store a lot so freezing the already cooked loaf is out. How would I change the rising/baking when I take the dough out of the freezer?
[email protected]
The freezer will kill the sourdough so I wouldn't recommend doing that.
Emily Higgins
Love this recipe, I bake a couple loaves for my family every week. I've tried so many sourdough sandwich bread recipes and this one is the best by far!
Heather
I made my worst bread loaf ever using this recipe/method. Just wondering why is it missing the first step of doing the pre-ferment/levain and just goes straight to mixing starter with honey salt oil and water then the flour? Isn’t the preferment a crucial step with a sourdough bread? Mine turned out terrible/waste of time and I know that’s partly why. I noticed you have a better/updated version of this sandwich loaf on your site that’s thorough and includes all necessary steps. I wish I would’ve found and tried that one instead!
kateschat
If you're starting with active, bubbly starter as stated, this recipe is amazing. Your starter needs to be happy. I'm sorry it didnt work for you...I know many people that this is all they use because they dont like the extra steps of the other ones.
Steph
I’ve tried many sourdough recipes, but this is the one I keep coming back to again and again (and it’s my husband’s favorite!)
I’ve most recently started rolling with cinnamon and sugar and am perfecting getting the perfect swirl.
Laura Recker
This is a favorite here! First recipe where I found success with sourdough!
Maxinne Oosterkamp
I make this recipe weekly! I’ve tried many recipes and this one is by far the best. So happy I’ve came across this page.
Heidi Loe
Is there a way to get this recipe in grams? I like to measure all my things.
kateschat
I havent converted it, this one was for people 'scared' of weighing and just needing to get started baking sourdough!
Christy
This is by far our favorite sourdough recipe. I also make 6 loaves at a time and it freezes beautifully! Thank you so much for sharing your recipe
Elizabeth
What's the best way to freeze this recipe?
kateschat
I buy a roll of thick produce bags every couple years
Amelia B
LOVE THIS BREAD! My go-to was the Tartine country sourdough boule, but this recipe has replaced it! SO easy and forgiving. Easy to multiply recipe. Delicious. Sometimes I add raisins and cin/sugar swirl. Thank you Kate!
kateschat
that sounds so delicious!
Day Homestead
Awesome recipe! This has been my go-to sandwich breakfast recipe for my family. I can’t wait to give the new one a try!
Elizabeth
Amazing loaf. This recipe made me switch to never buying store bought again for school lunches. The kids love it!
Bethany
This is my go to recipe for a loaf of sourdough bread! I love adding in a 1/4 cup of hemp hearts or rolled oats or other seeds! My kids always love this bread and it is such an easy, go to recipe!
Jess
I made my starter this week following your Instagram stories and made this loaf today. I am so impressed with how well it turned out for my first time. Thank you!
Libby
I baked this today and I found the bottom very dark, almost burnt. Should I have baked it at a lower temperature or less time? I baked it in the lower third of my oven.
kateschat
Try in the middle of your oven, and lower temp?
Sarah
Does this work with white wheat flour?
Dee Porter
It should! You may have to experiment a bit with how much flour to use.
Jaylssa Loew
My family and I loved this recipe! If I want to make more than one loaf at a time do I mix the dough all together and then seperate the loaves? If so how and when would I do that? Or do I make the recipe in seperate bowls?
Dee Porter
Yes mix all together then separate into loaves!
Janine
Love it! So good!
When I put it in the fridge after shaping the loaves should I cover it with anything? Feels weird to leave it to the air?
[email protected]
yes cover will a damp towel or in a plastic bag so it won't dry out.
Nicole
Do you use white AP Flour? Or white bread flour? Eager to find a loaf recipe to convert my sourdough baking to lunches for the kiddos!
[email protected]
I usually use an all purpose, unbleached (organic sometimes) white flour
Connie
I'm excited to try your recipe. For the starter are you using a fed, active starter or discard?
[email protected]
It's an active starter
Eva
First time making the recipe and with 10 minutes left on the timer the top of the bread is already burnt. What can I do to fix that?
[email protected]
Is your oven too hot? Is the rack too high? If you have an instant read thermometer I would test the bread earlier. Maybe it was ready to come out before it started to burn?
Sue
I've been looking for an easy sourdough sandwich recipe that stayed close to a true sourdough recipe and this is it! I've tried so many and this one offers the best flavor with minimal ingredients! I'm sure as i perfect my following of the recipe it will only get better.
Thank you for putting it out there to share. Cheers!!
[email protected]
So great this one is working for you!
Kate Elizabeth
Would it be possible to use all fresh ground flour for this recipe? If so, is it necessary to change the amount of water? Thanks!
[email protected]
Yes, you would definitely need to make some adjustments. It would also depend on what type of fresh ground flour you were using. I would also suggest sifting out some of the bran to help with the lift. You are going to have to play around with the amount of water.
Emily
Thanks for the recipe Kate! My four year old and two year old enjoyed this bread and I enjoyed baking it!
betty b
im vry confused. your youtube video that links to this blog for this bread, says youre adding milk, not water. but the video doesnt say how much millk.
is it the same amount of the water you indicate here on your blog? the recipe here seems very different than the youtube. you are not heating the butter, honey mixture here, but you are on the youtube. can you please clarify as i really want to make your bread! thank you so much
[email protected]
Sorry for the delayed reply. We think you might have confused this recipe with the Master Soft Sourdough which is the one that uses the milk.
Steven W Royal
Hi, can this recipe be baked in a pullman loaf pan with the cover on?
Thanks,
Steve
[email protected]
Kate says you could try using it like a dutch oven, but she's never used a pullman loaf pan.
Sharla
I bake a loaf in my large Pullman pan almost every week. I weigh out 1.5 pounds of dough for my pan, & allow to rise until about an inch from the top. I bake at 400° for my oven & I remove the lid after 25 minutes.
[email protected]
Helpful information for people with Pullman pan! Thanks for sharing.
McKenna
Absolutely love this bread!! It’s our go to on a weekly basis! The only question I have is the top gets super brown quickly. Can I bake it at 375 without affecting the spring?
[email protected]
Absolutely! and we absolutely apologize for the late reply!!
Jane Stein
Hi Kate. Love your channel. Did you use all purpose flour or bread flour?
This bread looks delicious.
Thanks Kate
Jane
[email protected]
I know Kate uses all purpose flour.
Jane Stein
Hi Kate. Did you use all purpose or bread flour?
Bread looks delicious.
Thanks Kate
[email protected]
I know Kate uses an all purpose flour for this recipe.
Cam
Do you use fan-forced mode in your oven? If you're baking 6 loaves at once then I imagine that you do, but I just want to make sure I dont need to lower the temperature if I use fan forced.
[email protected]
I’ve actually read that it’s better to not use, the fan impedes rising.
Jan
I'm a newbie at sourdough bread making and know I have much to learn. My husband and I loved the flavor of this bread and I thank you.
I found the crust extremely thick; unfortunately, we couldn't eat it. I did stop the second portion of the bake at 10 minutes (the internal temp was 200). What did I do to cause this and how do I prevent it in the future?
[email protected]
You could cover it in foil, or when it comes out, immediately put butter on it to soften it. Or wrap it in a cotton tea towel while it cools down to soften the crust.
Nicole Seegmiller
Hello Kate! Thank you for sharing this recipe - it's a favorite in this home! My wheels are spinning as my husband adores heat/spice and so I am curious as to your thoughts about adding gouda and jalapenos to this recipe? What might that do to the dough? Thank you!!
[email protected]
I would take a look at Kate's Jalepeno Cheese bread and compare it to this recipe.
https://venisonfordinner.com/jalapeno-cheese-bread/
Chip Booth
Just made this bread and it is FANTASTIC!!!!! I baked at 375 for 40 mins and tented it the last 20 mins and i am so happy with it. So soft, and delicious. I recommend this recipe for everyone. Thank you so much for sharing.
Victoria
Thank you for such an easy delicious recipe! Gifted a couple loaves to my dad for his birthday and he said it reminded him of the bread his mom would bake when he was a child.
[email protected]
That is very sweet.
Shandon
Can I use coconut oil in place of Olive oil? Thanks!
[email protected]
Yes, you can use melted and cooled coconut oil in this recipe.
Pam M
Hi,
I am new to sourdough baking so I have a couple questions,
First is in the section; "Summer Rising-Let the dough sit 6-8 hrs.
Shape the dough and allow it to rise a second time for 1-2 hrs."
Is this before going into the pans? And if so, do you let it rise again after placing the dough into the pans?
Thank you for your help!
[email protected]
After shaping you can let it rise in the pan on in a parchment lined banneton if you are baking it in a dutch oven.
Zoe
The first rise is done in your mixing bowl. Then you shape it into a loaf and put it in the bread tin and let it nearly double in it without disturbing it. Once it's about doubled, you bake it 🙂
Amber
You mentioned making a big batch because this freezes well. At which stage do you freeze it? And do you need to do anything special when you defrost it?
[email protected]
You always want to freeze sourdough after you've baked it. Nothing special to defrost. It does help to slice before freezing if it's not being frozen for long.
Farmgirl
Hi! To do a longer ferment, can I put the dough in the fridge for the second rise? If so, how long would you recommend and what about getting it to room temp after (before shaping?) Thank you!
[email protected]
If you scroll down on the recipe there is an "alternate winter rising" segment. If you follow this you will be shaping then putting in fridge. You will only need to warm it up slightly once you take it out of fridge for baking.
Brit
I love this recipe! I've been making it for years now! Always a favorite I can come back to time and time again!
Shannon D.
Use this recipe every week! It is super adaptable and I hardly measure anything any longer. Have cut it with home milled flour and it's delicious. 10/10
Kaitlen
This is my go to sandwich bread recipe! I love how uncomplicated and intuitive it is!
Laura Colangelo
My all time favorite sandwich bread! Have to make multiple loaves because one always gets eaten as soon as it’s ready!
Krista
This bread always turns out and is Sooo good! It is the best of both worlds. Sourdough but you can make kid friendly sandwiches!!!
This is definitely our go to sandwich bread recipe!!
Kaitlen
We love this bread! It’s the only bread we eat. It is easy to make once you get past the initial sourdough learning curve. This is a very intuitive recipe and it helped me learn to “read my dough”. Definitely worth the effort!
Nicola Smith
This is my go to bread recipe. I usually do 3 loaves for my family of four. 4 loaves pushes my nutrimill artisan mixer (basically a mini bosch) to absolute maximum capacity.
Mariah Kardux
This is my family’s go-to bread recipe. It is easy for beginners or pros! So tasty and soft for my kids to eat which is always a bonus!
Julia
Hi! How would you change the bake time to split this into two smaller boules?
Stella
Will this dough “travel” well. I would like to make the one day, take it 90 miles away and bake the next day?
?
[email protected]
You could certainly travel with it (love that idea). I would just make sure it's in a bowl, covered, doing it's bulk ferment. Then shape it and let rise at your location before baking.
Pam
This is my all time favorite sourdough sandwich bread recipe! Thanks Kate
Kiersten
I like how simple this recipe is. I do have a few questions though. Each time I make this recipe it turns out differently. Reading the other comments it seems no one else has an issue so I’m sure it’s something I’m doing/not doing. My starter is always happy and doubled when I’m using it. Mostly my loaves turn out dense and heavy. I don’t get the soft fluffy appearance as in the photos. Thankfully my family still loves the taste and texture of the dense loaves, so it doesn’t go to waste. I’m just wondering what I’m doing wrong. I have also had issues with the bread getting too brown before it’s done. This time I put my dough in my bread pans in the fridge overnight then baked straight from the fridge. I also put a cake pan with water in it on the bottom rack of the oven to humidify and that seems to have helped. Any thoughts on why my loaves are dense after proper rising and fermentation?
[email protected]
Are they getting too much of a bulk fermentation in too warm of a room?
shalom
Is honey required? I know yeast would need something like that, but I don't recall sourdough requiring it.
BTW, I've discovered adding some baking soda can reduce the sour taste of long fermented sourdough.
[email protected]
Honey (or sugar) softens the texture.