Baking Sourdough Bread for a Large Family

Baking Sourdough Bread for a week for my family of 7 - today I'm making 3 sandwich loaves (pan de mie - a new recipe!), 24 burger buns, and an artisan loaf. This should be plenty for the week. If I have extra, I'll freeze it. And if I need more, I'll make more. This is just a good starting place!
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How to make a sourdough starter: hopewellheightsblog.com/sourd...
Sourdough Pain De Mie:
2/3 C milk
1/3 C water
1 C starter
2 eggs
1/4 C sugar
1/4 C butter
1 T salt
4-4.5 C flour
Mix all ingredients except flour in a large mixing bowl, add flour slowly until the dough is sticky but workable. Knead until smooth but still sticky, this should not be a firm dough. If you've already added the amount of flour called for and it's too sticky to work, just cover it and let it rest for 30 minutes then try again rather than adding more flour. Once the dough is kneaded for 5+ minutes and smooth, place in a large bowl or baking bucket, cover, and bulk ferment (rise) for 8 hours or until doubled. Shape the dough by rolling it out in a rectangle like you would for cinnamon rolls, then log roll the dough and seal it. Place in Pullman pan, cover with the lid and begin the final rise. When the dough is about 1/2 inch from the lid, preheat oven to 375F. Bake for 35 minutes with the lid ON. Remove from the oven and pull the lid back so the bread can begin cooling. The internal temp should be around 170-180F. Turn it out on a cooling rack after 30 minutes and allow to cool completely before slicing. This bread freezes really well. Otherwise, it lasts about a week on the counter.
With Cinnamon Raisin Swirl
1/2 C sugar
1-2 T cinnamon
1/2 C raisins
1 egg for egg wash
Use the Pain De Mie recipe above and follow all the steps until you get to the shaping. Once the dough is rolled out, brush with the egg wash. Then sprinkle evenly with the cinnamon sugar mixture. Top with raisins and begin log rolling. Keep the dough very tight as you roll to prevent air pockets and brush the top with egg wash every time you roll, this really does help prevent those big air pockets you tend to get with swirl breads. Seal the loaf and place seal side down in Pullman pan. Cover with the lid and proceed with the steps listed above for the standard loaf for rising and baking. This makes great French toast and French toast casserole!
Sourdough Japanese Milk Buns
Tangzhong (starter)
1/3 C milk
1/3 C water
1/3 C flour
gently heat and whisk on the stove until the Tangzhong begins to thicken, don't overheat or it will be gummy. Set aside to cool, you don't want to add hot Tangzhong to sourdough, it will kill the yeast so make sure it cools to at least 110F
Make the dough
1/4 C water
1/4 C milk
1 C starter
2 eggs
1/2 C softened butter
1/4 C sugar
1 T salt
4-4.5 C flour
Mix all ingredients aside from flour, then add in Tangzhong and 3.5 cups flour, continue mixing and slowly adding flour until the dough is sticky but workable. This dough should be very sticky. If it's too sticky to work after adding all the flour, just cover it and rest for 30 minutes then try again - time is your friend because the flour absorbs and dough becomes more workable. Knead for 5+ minutes until you have a smooth but very sticky ball of dough. Bulk ferment for 6-8 hours or until doubled. Then shape into 24 buns that should be about 100g each. Allow buns to rise on a greased or lined baking sheet until doubled. Brush with an egg wash and bake at 350F for 25 minutes or until tops are golden brown. Cool and serve or freeze for later use.
Sourdough Artisan Loaf: • Sourdough Artisan Brea...

[@ally3720]

I’m 57 and always been an introvert. The older I get the more introverted I become and the outside world has no internet for me. I love being home and taking care of my home and enjoying my hobbies. Thank you for the peaceful videos 😊

[@JcUDE]

I have a recipe for homemade breakfast sausage. 1 lb ground pork, 3/4 tsp salt, 1/2 tsp dried parsley, 3/4tsp rubbed sage, 1/4 tsp dried thyme, 1/4 tsp coriander, 1/8 tsp pepper flakes, 1/8 tsp onion powder, 1/8 tsp garlic powder, 1 tablespoon maple syrup. Mix together. I have doubled and tripled this recipe and it's great. Good luck.

[@YeshuaKingMessiah]

They put SUMthin in made sausage, some excitotoxin I’ve made my own n it’s never quite the same level of lip smackin good

[@abbysreadingtime4022]

Thank you so very much!

[@leslieeswigart]

I’ve found that you don’t even have to feed the starter before but that actually MAKING the bread dough feeds it and activates it.

[@hannahb.2984]

Thank you for this! I just started my sourdough starter journey for the first time a few days ago. I'm very excited to make all of these recipes once my starter is ready 😊 I love your content. God bless you and your family ❤️

[@HopewellHeights]

It takes time to get it down but once you do it’s so fun!

[@dileklemons2888]

You made my day ( 2 pieces for me and 1 for the baby) love it 😊

[@janetfuhrmaneck3149]

I am a new viewer and love your content! I’m learning so much from you, and my sourdough baking is improving. Believe it or not, there was only one advertisement in the entire video!

[@donnaandre7633]

Sooooo much work! I don’t know how you do it all. Thank you for your videos. I’m currently trying your sourdough starter and have my fingers crossed.

[@blackdogtruckinginc3360]

Trying this out and wanted to make sure I read it right. Recipe calls for a cup of starter per pain de mie. In the video three loafs were awesomely made with 2cups. New to sourdough any advice helps!! Your an inspiration, thank you. Karin Hill, Ohio.

[@Taylormayde1133]

Love your kneading technique ! Would love to see a video more on kneading ! 🙏 Also you look amazing !! Pregnancy suits you !! 😊

[@therusticroad]

Love, love, love this video! Thank you so much!!! ❤

[@CynthiaSelf-eh6ul]

I didn't have time to check out your comments so l hope what l'm saying isn't a rerun. When you said you make butter buns l thought about one of the best things l've eaten in my life and it's the Coconut butter buns l had in China town in Vancouver, Canada. I would think all you need to do is put crushed coconut in the inside your butter buns. They are wonderful!

[@lorrainedempsey3320]

WOW 😳. I LOVE baking videos. I particularly like your baking videos. You keep it simple ☺️, and don't make people feel like it has to be perfect, or the oven will explode. Thank you , so much.

[@SarahsOctoberHome]

Loove your videos.🫶🏻 All the bread looks so good!👌🏻

[@DebBeeman-ir9eu]

I love your channel and you are excellent at everything that you do. I love watching and listening to you. You are so knowledgeable and you let us know what’s going on, I really enjoy!

[@faithreyes8797]

❤ more bread to try!!! Thanks!!

[@Rdnckgrl77]

Your channel is such a treasure and I have learned so much from you❤

[@HopewellHeights]

Thank you so much!

[@michellenorris211]

My new favourite channel is yours! Very new to sourdough baking so I've copied your burrito roll and it works a treat. Great tip, thanks.

[@leannekenyoung]

Your family is so blessed to have you as a mother!! What a wonderful thing you are doing making all this homemade sourdough bread and ensuring they have great gut health through the food you are making for them. You are an incredible lady! Thank you for sharing your recipes and instructions! You have inspired me!! I can’t wait to make it for my granddaughter and using it for French toast I know she will absolutely love it!!!! 🥰❤️🇨🇦🙏🏻🍁 PS I’m a new subscriber.

[@judithbutler9695]

You are remarkable! Oh I so enjoyed this video! ❤

[@aleshalipsky1684]

I use the Cambro containers for all kinds of things in the kitchen. I also have some of the square short ones that I find great. I find that the square ones fit better in my fridge. Also the USA pans are wonderful. I have bought a lot of their pans over a number of years. The hot dog bun pan is my newest one and its a lot of fun.

[@susanwilliams1881]

Thank you for sharing and recipes

[@marianadavila323]

Awesome video, I have learned a lot from you :) thank you!

[@AussieAngeS]

Oh my gosh that French toast breakfast looked absolutely fabulous 😍 I love your videos and how patient you atr with your baking. Keep up the great work mama

[@HopewellHeights]

Thank you!

[@trueblue_73]

I love my Pullman bread pan. I'm going to try this cinnamon raisin bread this weekend!

[@HopewellHeights]

Pullman’s are so great for any swirl bread!

[@tracyjohnson3596]

New subscriber, wow your a very busy lady making all that i seem so calm . Looked great 👏🏻

[@Clutterfreecarli]

I’m so blessed to have found your channel! I’m binging your videos. ❤ thanks for the tips and encouragement. I’m wondering where you got your jar for your starter????

[@karenweidauer6861]

Thank you for the great video!

[@michellemooney6996]

Thank u for sharing this!!!!!

[@Tonya7219]

I am so glad I came across your videos! I am learning to make sourdough bread and you explain things so well. Thank You for sharing! I love your shelf above your workplace, I can see that it is so handy. What do you keep in your little drawers that you have beside your glass flour jar? Everything looks so good!

[@sherri158]

Blessed Day I appreciate you and your love for family and sharing your daily life and hands on recipes ....after making the sourdough artisan bread successfully I was hoping for this video well done thank you....

[@HopewellHeights]

You are so welcome!

[@soniawelcher8159]

You are very talented 😊❤❤❤

[@DeeGorman]

i so love your show

[@carlenaponce9205]

Absolutely the best content! Thank you I’m a new subscriber!

[@HopewellHeights]

Thank you!! ❤️

[@ariainman6691]

FANTASTIC. THANK YOU FOR SHARING. LOVE YOUR STYLE. I have your recipies. Aria

[@jackiecrispin]

Excellent video thanks

[@ashtorfarm8866]

Love your dress! So cute ❤

[@marshabarnhart4759]

Thanks!

[@HopewellHeights]

thank you!

[@holberthomestead]

Still working on my starter. Tried 3x with not much luck. Last batch was the closest but no go. Not giving up though. I know once I get it, it will be great! Thank you for your videos. I very much appreciate your style.

[@HopewellHeights]

It can take up to a month of diligent feeding and discarding for a starter to be established!

[@michellenorris211]

It also took me about a month to get mine going, it was my third attempt. I found it helpful to put the jar of starter on top of something warm but that could just be because my house was cool, it being winter here at the time (Australia) So take heart and keep trying, you'll get there.

[@odettelyne1911]

Hey there. Don’t give up. I watched my fill of you tube tutorials on making my own starter and read a ton too, but my first 2 were fails. They went mouldy , so trying to figure out the best warm place wasn’t really panning out for me. The bubbling was pretty scarce in my actual success too. I realise now that all the tutorials are just guide lines. After praying about it (coz I was ready to throw in the towel) The third time I started with only Tablespoons of flour and water and instead of waiting a whole day to feed, I fed more often. I finally spotted a few minuscule bubbles after about a week and was beyond excited and no mould! I concluded that mould wasn’t just a temp issue, but a hunger issue (neglect) and starting out with much smaller amounts gave me so much more room to move and less waste. A couple of months in and I have bubbles like the pros. I feed it before it goes in the fridge for a rest and about a week later I take it out, let it adjust to rm temp, feed it more than what’s already in there and wait for activity. Sometimes I’ll feed again. It’s taking some time for the family to adjust to the taste, but the benefits spur us forward. You can do it!!

[@brookidy]

Thank you for the recipes and guidance! Can I ask where you got your dress? Been loving your dresses. Do you have a place you usually look for them?

[@NicoleHoltActress]

I may have to attempt sourdough at some point. One thing at a time: Right now I'm working on mastering kombucha and canning. Also, I love watching your baby belly grow through the videos :)

[@susiemccoy7]

Hi I was wondering if you could give me a recipe for baking bread for 2. Thank you. The bread looks delicious.

[@chericarpenter4240]

Hi there, I'm new to your channel and I absolutely love it! Can you please share a link to the Pullman pans you use? I want to make sure I get good pans.

[@hildamclawhorm6305]

Morning, just found your channel last night, love it 😊. Where is your husband, you speak of you and your children?

[@ghylmarie9110]

Hi there, I’m new to your channel and I must say I’ve become obsessed with farmstead way of life even though I live on a 1/4 acre block in Australia. So far I’ve made sourdough bread, cultured butter, yoghurt, ricotta and have yet to make cheese. I was wondering if you make a large quantity of sourdough bread, can you freeze uncooked batches and at what stage do you freeze it ie.. after bulk fermentation or first shaping or second rise in bannerton? Cheers and I love listening to your soothing dulcet tones ❤

[@ameliameyer8010]

Where is your large netal bowl from? So awesome!!

[@MandyMakesThat]

I love your dress and aprons! Where did you get them??

[@Kpc12345]

Wowwww those loaves r amazing!! I’m just milling my wheat now and learning to make bread! I failed at sourdough a couple times last week but ok w yeast loaves now and won’t stop w the sourdough til I get it!! Thank uuuu

[@sleepinglabradors]

Oh Steph, I made the Pullman loaf and it was AMAZING!!! It was soooo delicious, the sourness was strong, unlike my artisan loaves, which I loved more than I thought I would. I want to try making the same dough but turn them into english muffins (maybe even bagels!), do you think it’s a matter of just dividing the dough after the first proof? Or would I have to add something else in the recipe? Also, if I wanted to make scrolls using this recipe, would that work just by cutting them after filling & roll into a log? I’m thinking pizza scrolls may be in my future.🤔 My loaf didn’t turn out the in the beautiful square shape, something I need to practice but I’ll get there! I think it may have been a proofing error, we’re in the middle of a very hot summer down in Australia, so maybe it’s the temperature that I need to be more aware of. Thank you so much for showing us this recipe, I don’t think I would’ve tried it if it wasn’t for you!!

[@OMalleyKing]

So I have a sourdough sandwhich bread recipe that I love. Wondering if I can cook it in a Pullman pan or do I need to adapt it somehow to make it “work” in that kind of pan?

[@abbysreadingtime4022]

I just started my sourdough starter this week. I’m excited to learn how to make more than bricks for bread! 🥴😓

[@BuG64]

Thanks for the video! All the bread looks so good 👌 That swirl 🍥 raisin🍞 Bread looks amazing and delicious with french toast as well! ,🤤🥰 Definitely going to gove that a try! Also curious what coffee ☕ do you drink while preg? Love your dress btw👌 and only caught 1 add lol at 23min of your video! 🤗

[@HopewellHeights]

Oh that’s good to know there was only 1, I was so nervous they would spam everyone 😬 I usually just drink the organic whole bean from Aldi

[@BuG64]

@@HopewellHeights Thank you! Will give that a try.. I was never a coffee person while preg with my other 4.. but now that I am I had cut it out completely 😫 with this pregnancy wasn't sure what's ok.. 🥴 And Adds or no Adds I enjoy your early morning videos! Gives me my motivation to start my Day 🤗😉God Bless & Enjoy your Day!

[@theimperfectpantry5936]

I’m blaming you when my husband asks why I bought more loaf pans. I have to try this Pullman loaf.😀

[@HopewellHeights]

Haha they are tools for ladies! Guys need tools, ladies need tools 🤣

[@family-administrationinbox5244]

Same!

[@umzmumkandi296]

Hats off sis. I know we women are multitaskers but for sure if it were me I would have mixed up the ingredients for the different breads 😹👏🏾👊🏽

[@teachwithwoolf]

Do you have a link to the pans you used for the loaf?

[@pattinailsit4535]

Hello! The recipe in your link below is it for one bread or two? Thank you for replying

[@saielady]

I love your videos and how you take your time and enjoy your day. I have a question though, have you ever thought about milling your own wheat?

[@HopewellHeights]

Yes I have done it before!

[@saielady]

@@HopewellHeights is this something you still do? I’ve just started doing it myself and need help 😂

[@kaitlynfryberger1927]

You said that you could freeze the bread if needed, do you freeze the dough or the bread after it is cooked? Also, how do you go about that?

[@SimplethingswithTamiVlogs]

Nice channel ♥️

[@HopewellHeights]

Thank you!

[@DebFleming-lh2op]

What size dutch oven do you recommend for Sourdough bread?

[@susanvelez6534]

Question I live in a high altitude in the mountains. At 5,800 elevation and, I can’t get my starter to mix well with the flour do you have any suggestions and it’s cold here

[@Happydayz589]

Please don’t take my question as a criticism because I truly enjoy your videos. Shouldn’t you wear your hair up when you are baking and cooking? I have very long hair too and I’m always worried about a hair falling into my food when I’m in the kitchen. You look really cute when you wear your hair in a bun❤️

[@HopewellHeights]

I would for sure if I was selling my food!

[@nicoledavis896]

I only use stainless steel for my sourdough. I have had zero issues.

[@HopewellHeights]

Yes I’m not sold in the hype, it’s always worked ok for me too!

[@katieociardha2196]

Same 😂 my starter could care less

[@Miek80]

I use dried sourdough starter which uses 2 tablespoons for 500 gram flour, how should the measurements be adjusted in such case?

[@iamcharlottefaith]

Is the recipe written in description for the Large or Small Pullman loaf pans?

[@HopewellHeights]

Large!

[@Orchid93090]

What’s the brand of the bread knife am actually looking for one .

[@minihomesteadcooking]

I have a question. I tried fresh ground eincorn flour and the bread seemed so heavy . Is is different than store bought ground eincorn?

[@DreamingOfAlaska]

How is it that you look so pretty at 5:45 in the morning? I look like death that early 😂.

[@emmaniki]

I just got a pair of Pullman pans. Does anyone else have a hard time opening them? Whenever I open mine, it scratches the metal. Is this normal?

[@Deb999Deb]

QUESTION on pan de mie flour quantity per one loaf. Recipe above says 4-4.5 cups of flour. Recipe on webpage says 3.5-4 cups of flour. (Ref Sourdough Sandwich Bread in Pullman Loaf Pan) Please clarify. What is the correct measure of flour? TIA.

[@leighm11]

How many grams will fit in that Pullman pan?

[@harleyinred]

you put sugar in your starter?

[@kimberlyrabidue6184]

Do you have any advice for baking bread when the power goes out and you don't have a gas oven or fire place?

[@HopewellHeights]

We have a wood stove so that would be my plan if we lost power

[@juliekasza]

I just got a new bread knife too recently and I was used to a dull knife and cut my thumb so bad I needed 7 stitches😖

[@HopewellHeights]

Oh no!!! Glad you’re ok!

[@84AnnieK]

Can you link your dress? It looks like Neuflora but I can't tell for sure.

[@cindysday]

French Toast recipe?

[@downlow0075]

Hi there starter question I bake sourdough bread every 2 weeks. And keep my starter in the fridge when not in use. It seems to have lost some of its umphf....the taste is good amd the bread rises sufficiently...however I would LOVE to get my starter to the status of yours. Any tips?

[@carollynt]

Feed with filtered water and flour and discard daily for a week. Chlorinated water is bad for starter.

[@downlow0075]

@@carollynt Thank you

[@maryannhaller3273]

That is amazing. I just can’t get my starter. I have tried so many times with no luck. I am so discouraged.

[@florenciafernandez8447]

Try finding someone in your area with an established starter and see if you can have some or buy some! That's what I ended up doing

[@maryannhaller3273]

Thank you

[@HopewellHeights]

It takes time and experimenting, I need to make a video on starters!

[@maryannhaller3273]

@@HopewellHeights please do

[@daphblue]

Have you heard of the instant potato starter? This Golden Hour on KZbin has some videos on it, she uses both starters. That one is easier to start, and it makes more of a sweeter dough

[@ginamorrone947]

Can you give me the recipe for your sourdough starter

[@cheryllytle4955]

Do you mill your own flour?

[@HopewellHeights]

I have before in my Vitamix but it didn’t work well! A mill is on my wishlist!

[@judykhaleck8034]

Have you ever traveled to another country that not in the states? ✈️ 🗺 🚗

[@jenniferdruery8661]

The printed recipe has a whole tablespoon of salt. Is that too much for one loaf?

[@HopewellHeights]

Yep 1 T

[@jenniferdruery8661]

Awesome thanks!!

[@bedar6961]

Thank you! You are such a role model and a perfect wife and mother. Please find a Traditional Catholic Tridentine Mass and praise the Lord in His One True Church He Himself founded in 33AD.

[@jessicamarvin6615]

@jessicamarvin6615 0 seconds ago I've followed your content for a while and have loved using your amish SD bread recipe but now I am SO excited to try this method! Large family here too (and due with another babe in feb!) and I'm hoping for great success with the pullman loaves. I ordered the ones from your link. Question(s): Did you oil/butter the pans before adding your dough inside? And did you wait til the bread was cool to take out of the pan? Love your channel! ❤️