Honey Wheat Sourdough Sandwich Bread Full Process, Soft Sourdough Loaf

[@nancycurtis488]

I have been making yeast breads since I was 15 years old…and I will be 75 in July…and had one sourdough starter going since 1972 and several more for the last 15 years. I started grinding wheat in 1980, hard white wheat around 2006, which I prefer. I was especially interested in using this recipe because of the combination of the bread flour and whole wheat…and I used fresh ground hard white wheat berries. Followed the recipe otherwise except I used my Bosch Universal stand mixer instead of my hands. I have not cut into a loaf yet but the two loaves are two of the most beautiful sourdough loaves I have ever made. I used my Russian starter which is a VERY active starter..oh, I also rubbed the outside of the loaves with melted butter and covered the loaves with plastic wrap and a dish towel for 20 minutes while it was cooling so the crust would be nice and soft. Next time I make these loaves, I plan on making one a raisin/cinnamon swirl loaf for breakfast toast…or using the dough from one loaf into cinnamon/raisin/chopped pecan rolls and the other plain. Thank you so much for sharing this recipe. BTW, I love your 50’s make-up and attire…reminds me of my Mom…and I also collect vintage Pyrex and vintage Sunbeam mixers along with lots of other neat stuff… like appliances. My stove is a 1950, lemon yellow, Deluxe, High Back, Chambers Gas Range. Our house is soon to be 114 years old and is filled with lots of OLD stuff that we love. Thank you again for sharing your sourdough recipes!

[@CC-lv1ox]

I am a new sourdough baker as of two months ago. I think I have made about a dozen sourdough items as of now. Although I am improving my sourdough baking, I was not getting risen bread and likely overproofing my dough. I tried your recipe here and it IS INCREDIBLE!!! I DID IT! SUCCESS with the full rise on two loaves! I made one as directed to bake immediately. I made a second dough with Einkorn wheat as the wheat portion and retarded in the fridge for 48 hours. I just cut into and it is so beautiful. The flavor ,even after 48 hrs in the fridge, is a mild sourdough and perfection! Other channels have you stretching and pulling and kneading thr dough forever. I didn't think your gentle method would work as well, but it gave a beautiful tight airy crumb! THANK YOU so very much for sharing, reaching and truly teaching step by step with helpful antidotes ,without overly complicating this already intimidating science project!!! I HIGHLY RECOMMEND this recipe and teacher! This will be my weekly bread for my family. Sending you blessings for your help.

[@Itsabountifullife]

What a mega huge blessing you are. Your wisdom and teaching style is incredible, out of this world and so easy to follow. I could understand the instructions clearly and they were spot on, girlllll. Yesterday, was the fist time I have ever made homemade bread like this. Ohhhh myyy, is all I can say. My husband loved the bread, remarking how beautiful it was, soft and delicious. Even our very picky eater enjoyed it as well and when she asked for a second slice, I knew it was a hit. 🙂 Thank you again, you are valuable, seen and heard.

[@BakerBettie]

You're so welcome!

[@hibbelers16]

This is my go to recipe for bread.

[@deborahleinen2319]

I just love you so much Bettie! You are such a gifted teacher! Thank you for being you!

[@BakerBettie]

Thanks so much!

[@Maiasatara]

Hi Bettie. I wanted you to know that I made my very first sourdough bread yesterday and it was this recipe! Also that your feeding schedule (switching up to 1:2:2 then 1:3:3) was also what finally worked with my starter. (To be fair, I also switched to a portion of rye flour the day I started your schedule.) I wasn’t sure it would work during the stretch and fold hours but I trusted the process. I honestly thought it might be too early but figured rather than throw away early discard it wouldn’t hurt to practice the whole process so I’d be ready. Then everything from the float test on just worked! (Though when I removed the water the top had risen enough to catch the coil of my horrible electric oven. Minus that, the crumb and crust are great. So thank you so much for my successful Treacle Wheat Sourdough Sandwich Loaf! (No honey, lol.) ♥️ 🍞

[@lt49451]

Ever since I had success with your sourdough sandwich bread, I'm obsessed with making bread! Putting my hands in the dough is so fun and having a beautiful loaf come out of the oven is so gratifying! Thank you for your very, very well done videos. Best of luck to you Bettie!

[@BakerBettie]

That is awesome!

[@kulwantjessy3626]

What a great channel! Bettie, you have answered all the questions I had in this 1 short video. Truly a dedicated baker and teacher! Thank you.

[@BakerBettie]

You are so welcome!

[@roslynmgreen]

Hi Bettie, thanks yet again for your lovely manner, coherently explained recipe, and encouraging, friendly presentation. I really enjoyed watching this video. You are a meticulous and inspiring teacher. 🧡 PS I've also bought your book. Thanks for that as well!

[@wilmasantiago239]

Thank you for giving time to my message. The family i am serving really love it. Have a good day.

[@BakerBettie]

I'm so glad!

[@kaymccormick2279]

Love your videos. I finally got a successful loaf and boule using your recipes.

[@BakerBettie]

Wonderful!

[@nancyelizabethsevenpifer6393]

Kay did you use this recipe to get a boule and bake in a double oven ?

[@robyniaea5172]

I made this with dates and it’s is delicious! Thank you so much!

[@BakerBettie]

Good idea!

[@kiawahbarb8]

I am going to make this the next time I make whole wheat sandwich bread. YOU are an AWESOME baker, Ms Bettie!!

[@Tilmann5138]

In my experience you can go much higher in whole wheat for these sandwhich loafs. I've used 80% whole wheat and still got super fluffy sandwhich loafs. For normal loafs it's a bit lower, there I usually don't go higher than 60%.

[@donnadyer7410]

Love this bread!!! Could you give specific ingredients, for how to make this bread gluten-free?

[@waty861]

thank you for your beautiful recipe. I want to try to add some seeds in the dough. Do I have tto increase the water the balance the dry seeds?

[@BakerBettie]

You don't! Seeds won't absorb the moisture from the dough.

[@waynedenike4965]

Can this recipe be adjusted to use in a 13x4x4 inch Pullman loaf pan? Love your videos by the way.

[@sharonwright-greene3283]

Hi Betty I absolutely love your channel, I mad your regular Sandwich loaf and being a Newbie of 2 Months to the Sourdough world of Baking It turned out Perfect I was soo excited I always loved Sourdough but Never was a baker, always the ook in the family I just never thought I would be baking my own loaf!!! so glad I dont have to buy store bought, sourdough bread againI love your style of baking whcih I have looked at many videos on it and most was really good but some made it soo hard for me to understand, So Im soo glad to be here!!! I did learn from them all, But I love the simplicity of how you bake,,, Thanks again. I saw on FB someone eating Turmeric Sourdough Whole Wheat Bread, Is there any chance you have made one or will consider making One? I would Love to make it Im dealing with the bad side of Inflammation and would love to add the Turmeric Sourdough bread to my list... Thank you...I do use Turmeric but would love it in a Baked Loaf of Sourdough.... Ty

[@sharonwright-greene3283]

I know this Video is over a year old and I really pray that you come back and read this I am a New Subbbie of yours... And am looking forward to somemore Content from you.... Blessings to you

[@chefbrown]

Yummy..amazingly great..I a pastry chef aswel

[@Lifeisgood1883]

Your video is so helpful I love this bread.

[@eddieagha5851]

Hi Bettie, this looks like a wonderful recipe. 1. Can a stand mixer with dough hook be used instead of hand mixing? (arthritis occasionally makes hand mixing difficult) 2. I assume your loaf is half the dough? 3. Instead of the water pan is a Dutch oven possible if its tall enough? 4. And finally I notice that in this recipe you add the starter to the warm water first, and then the flour and salt. In your sourdough boule you mix flour and water, autolyze, and then add the starter and salt. What makes you choose one method over the other? Thank you ever so much!

[@jakeboast5953]

Hi I can answer some questions for you I'm a baker, 1 yes but mix on a low setting and be careful not to over mix and be aware the mixer can add a lot of heat, 2 yes 3 i think it should work and I can't answer 4 sorry

[@eddieagha5851]

@@jakeboast5953 thank you!

[@charleyatdownrightcreative7237]

I’m new to the sourdough world and your videos are sooo informative! I was wondering if you ever made sourdough with einkorn and/or spelt flour? I was recently diagnosed with a wheat allergy but seem to be able to h for einkorn sourdough (spelt is still questionable) I cannot handle sourdough with regular flours. 😭

[@cherylmorris3618]

You can definitely make a starter and bake with different flours! I have family members with the same wheat sensitivity. But ancient grains like spelt work well for them.

[@JohnDoe-np3zk]

I use a wooden spoon until the final two stretches and folds. I spin the dough onto the spoon like a piece of taffy before that and find I can scrape it off pretty clean on the side of the bowl.

[@BakerBettie]

Good idea!

[@JohnDoe-np3zk]

@@BakerBettie I also stopped using any extra flour, just grease the pan really well with olive oil with my hands after wetting them, my dough is pretty sticky the flour doesn't seem to help. I use the same olive oil in the recipe. Anyway not to critique your process, and this recipe looks interesting. I have some meadowfoam honey for it.

[@charyea1]

Hi. So we don’t consider any white flour use as a whole wheat bread at our house as we have gluten issues. Which is why most people I know who have health issues and start growing their own sourdough starter also have to stay away from white flour because the missing wheat germ and fiber are what cause digestive issues. Do you do any 100% pure whole wheat recipes for those who can’t include any white flour in their recipes?

[@sarachan2060]

Hi there, could you please tell me what size loaf pan is that? Looks like 1.5 lbs?

[@claramunk7410]

Can I put a shaped bread into the fridge for a couple of days then bake it? Or do I need to do that before bulk fermenting

[@joelbotwick3291]

Anxious to try this. Can you proof the dough in the fridge instead of room temp? Thanks!

[@honeysnowhomestead7223]

Do you have any advice on using fresh milled flour?

[@fennyfen4819]

Will try this later

[@ariainman6691]

Bettie Thank your for these directions. DID I MISS IT? OVEN TEMP? PLEASE.

[@BakerBettie]

You can find the written instructions linked in the description box.

[@stonewarebirds3620]

Thank you. May I ask why you don’t use a standard autolayse period with this recipe?

[@anandsood9689]

I want to know how to reduce sourness of the bread and if I feed my starter at 8pm (levain) can i use at 8am for preparing my bread dough. What should be the feeding ratio. I go for 1:2:2and I use 20percent levain? Temperatures at my place are between 25to32c (tropical area) what do you suggest for having fluffy and less sour whole wheat sandwich bread. Please do reply

[@themusiccovenant]

Excellent

[@BakerBettie]

Thanks!

[@stacybradt6793]

@bettiebaker. Would this be a good recipe to use for hamburger rolls? Would uou adapt it in any way besides shaping of course?

[@deebrake]

Good day, In reference to the extra loaf dough being left in the fridge for another day how do you store this? Thank you for your assistance.

[@diversekakes]

Yum, can you cut a slit down the middle of the loaf after it has risen?

[@BakerBettie]

Sure!

[@kimvestrand1689]

Would this bread work with all white flour? Guess I can try! Looking to have less sour bread so my kids will eat it and I know the wheat sonetimes makes it more sour, is that correct?

[@debbiewakeland1353]

Can I use a KitchenAid mixer? I have severe arthritis in my hands and the mixer is so much easier for me.

[@BakerBettie]

You can! Use the dough hook attachment.

[@ivettedaniels2705]

Is is possible to add seeds in this recipe? Thank you

[@BakerBettie]

You can!

[@CC-lv1ox]

Would we add an egg wash after the steaming 15 mins? Should we score the bread top?

[@BakerBettie]

You can score the top of the bread but you don't have to. Sandwich bread is traditionally not scored. You would egg wash before any baking.

[@maryfrancynecastroverde2770]

Hello! I really appreciate your videos and recipes. I have a question, do you use ubleached bead flour or bleached? Does it have an affect when you cook sourdough with bleached flour? Thank you!

[@BakerBettie]

Unbleached! Bleached flour includes chemicals that can affect your sourdough starter.

[@keillajones9701]

Hello, I would like to know how you store your sourdough bread please.

[@judywardd]

BETTY, I'm wondering how the bread would taste if I replaced the water with milk instead---have you ever done this? Thank you for the video!...you do a very efficient job! :)

[@BakerBettie]

I don't suggest it. Milk will add fat therefore your dough may turn too soft and may also brown too fast before it's fully cooked. Glad you like the video!

[@judywardd]

@@BakerBettieHmmm, that makes good sense, Betty---Thank-you!

[@anaquintero1815]

@@BakerBettie what kind of wheat flour can I use? I have one but it is not bread wheat flour , and how many protein it be contain? Thank you very much in advance!

[@gabila100]

Hello, can I please ask you: I saw other recipes first doing a preshaping of the dough, let it rest on counter for 30 minutes and then second doing the final shaping, which is what you did. Do you recommend preshaping? Thank you

[@BakerBettie]

You can do it! There are so many ways of doing it, you just have to decide which works best for you.

[@chalmapatterson544]

Can you use a Pullman pan with lid instead of the steam oven method.

[@BakerBettie]

Yes you can!

[@chalmapatterson544]

Thanks 😊

[@waty861]

thanks for sharing your recipe. i have 20x10x10 cm loaf pan with cover. I can use it to make the half batch recipe using this 20x10x10 cm loaf pan? thanks

[@BakerBettie]

Yes you can!

[@waty861]

@@BakerBettie thank you so much for your reply. I will try your recipe

[@waty861]

@@BakerBettie hi BakerBettie, I just finished making my sourdough bread loaf and it turned out to be good. it's still hot from the oven. but its deflate on the top when got inside the oven temperature 180 degree celcius. and though the loaf pan size is 10 cm tall, but it's only 8 cm tall. and the final dough was so soft and I hardly can shape it,but finally I did it. Do you think, I can add 10 % - 20 % more of all the ingredients to make the loaf full and probably an oven spring on the top dome shape? Can i reduce the water percentage due to my kitchen temperature here is 29 degree celcius, humidity is 57 %? do you think the deflate is due to over proofing cos when I tapped the top loaf, it feels like big air pocket.? the top dough has a bit of crack due to the stretching of the dough. why did it happen? I hope you don't mind with all my questions. I thank you

[@littleangel81881]

Could you drizzle some honey and/or sugar on the top at the end of the baking?

[@BakerBettie]

Of course!

[@JonParkerSound]

I’ve made this a couple of times. The flavor and texture is great but I haven’t been able to get anywhere near the amount of rise that you do when proofing. Does starter age have an impact on that? Mine is only about 3 months old.

[@robyniaea5172]

Starter is a major component for oven spring

[@robind.5370]

Temperature is a very key component of bulk fermentation and of proofing. If your kitchen is cooler than hers it will take more time to get the amount of rise. I don’t recall if she mentions what temperature her kitchen is at. Hope this helps.

[@robind.5370]

11:38 I just rewatched. She mentions her room is 72 degrees F. So if you’re room is cooler it will take longer

[@lsncred19]

I made these loaves according to the recipe. I haven't tasted them yet , but I am very disappointed with how they overflowed in the loaf pans. They look terrible. Letting them cool now. I did rub the tops with butter. I think next time I will knead them , or bake in a Dutch oven as a boule. They have drip points and a long overflow of dough that I'm gonna have to cut off. I will let you know how they taste later.

[@lsncred19]

And this was a very , very sticky dough. I used bread flour and Einkorn whole wheat flour.

[@carolveg]

mine was also soft, probably due to the flour... next time I make it I'll add 300g of water.

[@esraamb2351]

🌹