Shaping sourdough to bake in loaf tins..note: I am using standard 2lb loaf tins

These doughs proved overnight on the counter, as per my usual master recipe process, and this is the next step. Find full details in my book and in my site foodbodsourdou...
Use a 2-pound (900-g) pan that measures

[@stephaniehibbert2270]

😂I wished I had seen your video before my first attempt at transferring the loaf! It all makes sense now.Thank you for the wisdom. I love your book and particularly the soft Spelt loaf recipe.

[@foodbodSourdough]

Thank you so much ☺️☺️☺️☺️

[@goldarua3802]

I’m 82yrs and new to sourdough & spelt. Thank you for so helpful shows.

[@foodbodSourdough]

Thank you so much, I hope you enjoy using them 🙏🏻🥰

[@maryannedeering1663]

I’m speechless, all I can say is Wow, just Wow❤

[@foodbodSourdough]

Thank you 🙏🏻🙏🏻

[@mrgreenbudz37]

You make everything look so easy. Thank you. I enjoy your other videos and my sourdough are getting better all the time.

[@foodbodSourdough]

Thank you so much ☺️☺️☺️☺️

[@justbe7791]

I use your master dough recipe but add to it 25 grams of olive oil, and breakdown the 500 grams of flour as 350 grams white bread flour, 120 grams whole wheat all purpose & 30 grams rye flour. Bake in bread pans using your cold bake method but cover my bread pans with inverted bread pans of same type/shape (heard this referred to as a poor man's dutch oven) clipped on either short end with binder clips. Works great every time for sandwich shaped loaves that are bit softer with the addition of the olive oil. Bake at 430 degrees F (220 C) with a fan assisted oven for 55 mins, cover on entire time. Thanks Elaine for all the great videos and the ease of which both your recipe and instructions fit my life so much better than I was previously using to make sourdough. Haven' t bought a loaf of bread since early March of this year and love the process of baking weekly. No more discard so it is such an economical way of doing this as well. Will have to order your book for more recipes!

[@foodbodSourdough]

JustBe thank you so much for your lovely message, that sounds great, thank you for the details, and I’m so glad you’re enjoying it. I hope you like the book too 🙏🏻 Happy baking ☺️☺️☺️

[@carenkelly7615]

I must try this also, thankyou for the tip.

[@robwestley7370]

Sandra Westley I have just got your book yesterday, LOVE all the different recipes available, and I think I have solved why my starter only has little bubbles, so I am working on that now before I bake another loaf. I just love how simple you system is, I have stopped throwing away loads of sourdough, and feed all the starter, I am hopeful it will get stronger, your book is just what I needed (no pun intended) we also like whole grains in our bread. So many thanks

[@foodbodSourdough]

Rob Westley thank YOU! I’m glad it’s proving helpful. I hope you enjoy my recipes ☺️☺️

[@karyndornemann]

Brilliant! I must get some metal loaf pans. I only have ancient pyrex ones. These are beautiful loaves! The parchment liners are just the right thing.

[@foodbodSourdough]

Karyn Dornemann thank you x x

[@His-Joule]

Yes yes yes !!! Oh Elaine you are a wonder! I cannot ever thank you enough Much love n hugs from Fairbanks Alaska- 🥖 🍞😉🤗

[@foodbodSourdough]

Joule thank you 🙏🏻🙏🏻💖💖 I hope you’re keeping safe xx

[@natvit566]

Thank you!

[@deborahkey841]

More delightful Sourdough from our new go to Happy Baker 👩🏻‍🍳 ❤️ Thank you Elaine 🙏🏻

[@foodbodSourdough]

Deborah Key thank you 🙏🏻💖

[@deborahkey841]

@@foodbodSourdough I hope you don’t mind me saying you have a lovely manner, calm supportive and approachable. I’ve just received a copy of your new book, bought as a Christmas gift for our daughter ❤️ Lucky girl! I want one too 😊

[@foodbodSourdough]

Deborah Key thank you so much, for your lovely words, that’s so kind of you 🙏🏻💞 and I really hope she likes the book xx

[@beaquintana5025]

Lovely, can’t wait to bake it this weekend. Need to decide on which sandwich loaf to bake from your book.

[@foodbodSourdough]

bea quintana thank you xx

[@nujjy95]

An absolute delight to watch! Thank you for sharing all of your wonderful tips Elaine. You really are a star 💫

[@foodbodSourdough]

Najma Ghefoor thank you x x x

[@patphares6258]

Great video! Thank you…

[@foodbodSourdough]

Thank you 🙏🏻🥰

[@glendaperry1650]

Love your tips and techniques. I'm making my first sandwich loaf. I was wondering if we needed to slash the loaves like we do with our regular sourdough? I noticed you didn't in these loaves. Thanks for sharing. I've learned SO much.

[@foodbodSourdough]

Thank you 🙏🏻🥰 I never score my sandwich loaves but you can, it’s all down to personal preference ☺️

[@arleenszeliga3416]

That you for showing how to bake a sandwich loaf in this video, and I hope to make it. You mentioned the name of the loaf as, My Emma & Honey loaf, but I can’t find the recipe for it on your website or in your new book, The Sourdough Whisperer. Will you please provide the recipe? Thank you. Again, I love your book and tips. I tell everyone on Facebook to look you up. ❤️

[@foodbodSourdough]

Hi Arleen, thank you so much, that is so kind of you 🥰🥰🥰🥰 the recipe is my emmer and honey sandwich loaf from my first book, Whole Grain Sourdough at Home, if you don’t have that one please email me and I’ll give you some tips xx [e-mail]

[@danhenninger1]

Beautiful 😻

[@foodbodSourdough]

🙏🏻🥰

[@kimberlyroberts9819]

May I ask the size of your glass bowl? The size quite perfect..... for use in the rise, the folds, and that cool spin you do the other side!! Totally enjoying your technique❤

[@foodbodSourdough]

Kimberly Roberts thank you, my bowl is 23cm diameter and 9cm deep, which equates to 2.5 litres in volume

[@10pdf]

Thanks so much for sharing all your tips for sourdough bread, its truly a blessing to find your channel, one question though can i oil my tin instead of parchment paper and also can i put it straightaway in fridge for final overnight proofing and then straightaway bake in cold oven for 55 min, sorry for all this questions, would appreciate your reply thanks.

[@foodbodSourdough]

10pdf hi, thank you, and yes, you can do those things 👍🏻👍🏻

[@monica4200]

Just what I needed - thank you. Did you bake them covered?

[@foodbodSourdough]

No I bake them uncovered 👍🏻

[@sue3514]

Aloha Elaine, Thank you again!! Getting your book! Also with the Sourdough in tins, or glass loaf pan, is the baking temp. and time the same as your dutch oven times, etc.? Take care and Happy Thanksgiving!!!! Sue

[@foodbodSourdough]

Sue hi, thank you so much, I hope you like it 🙏🏻🙏🏻 To bake in a loaf tin, bake at 180C convection for 40-45 mins. Happy thanksgiving! Xx

[@sarahweinberg-scalo2866]

Elaine, has the dough you are using to start in this video already been proofed and for how long before you move it to the tin to proof on the counter before baking? I can't tell if it's been proofed overnight when you start. I've started two smaller loaves this morning and am waiting for them to get a bit more bouncy before moving them to the tin. Thank you for your wonderful master recipe! I use it all the time.

[@foodbodSourdough]

Sarah Weinberg-Scalo thank you so much 🙏🏻🙏🏻 the dough has been proved overnight so it’s fully proved and put into the loaf tin as opposed to a banneton the next morning ☺️

[@chrisnapretorius3486]

Thank you for sharing! How long do you bake these loafs and at what temp?

[@foodbodSourdough]

Thank you 🙏🏻🙏🏻 I bake at 180C for 40-45 mins

[@Misssha123]

This recipe in which book? You have three Thanks

[@foodbodSourdough]

Yes, there’s sandwich loaves in my first and seconds books 👍🏻

[@nargessvahdat7684]

Oh this is my next bake. A LOAF 🍞❤️. Elaine if we replace water with milk is it 1:1? same amount of milk as water? Thank you 🙏

[@foodbodSourdough]

This is why you need my book 🙏🏻🙏🏻🥰🥰 it’s all in there x You can replace all or a portion of the water with milk x

[@jackiebee4891]

Elaine do you score these loaf pan loaves?

[@foodbodSourdough]

I don’t 👍🏻

[@chriswilliams964]

Hi just subscribe to your channel excellent Where do I buy the 2lb bread tins you use and also the liners

[@foodbodSourdough]

Chris Williams thank you 🙏🏻🙏🏻 I got mine from Amazon www.amazon.co.uk/Prochef-Innovations-Silicone-Non-Stick-Coating/dp/B009LEXZGM/ref=mp_s_a_1_3?dchild=1&keywords=2lb+loaf+tin&qid=1605363002&sprefix=2lb&sr=8-3 www.amazon.co.uk/s?k=2lb+loaf+tin+liners&rh=n%3A11052681&sprefix=2lb+loaf+t&ref=nb_sb_ss_ts-a-p_2_10

[@carenkelly7615]

Elaine when you cold bake a sandwich loaf in a covered pan, what temperature do you use & for how long. 220C fan force for 55 mins seems to be very hot to me.

[@foodbodSourdough]

Caren Kelly hi, I bake sandwich loaves uncovered at 180C fan assisted for 40-45 mins

[@dimyssg5361]

Thank you! What size tin are you using please?

[@foodbodSourdough]

Dimy Ssg 🙏🏻 Standard 2lb loaf tins

[@dimyssg5361]

@@foodbodSourdough thank you! I have recently purchased your cookbook although haven’t had a chance to read and cook from it yet. Looking forward to trying your recipes.

[@foodbodSourdough]

Dimy Ssg thank you so much 🙏🏻 The dimensions of the tins are in the book 👍🏻 Happy baking!

[@barbaraeisenhower454]

Elaine do you have a recipe for sourdough pancakes?

[@foodbodSourdough]

Barbara Eisenhower I have various, the basic guidelines are in my recipe index 👍🏻

[@julieswift2603]

Do you have a video on making a starter?

[@foodbodSourdough]

No, not yet

[@jbridgemiii]

Is that a 500g (flour) dough?

[@foodbodSourdough]

Yes 👍🏻

[@stealbin260]

How come you didn't cut the dough?

[@foodbodSourdough]

I don’t score the dough for my sandwich loaves.

[@stealbin260]

@@foodbodSourdough Ok, I was just wondering why. I guess we don't have to??

[@foodbodSourdough]

@@stealbin260 exactly, you don’t have to, but you can if you want to 👍🏻 totally up to you

[@lindawilson3071]

Where do you get those liners

[@foodbodSourdough]

Amazon

[@lindawilson3071]

I check Amazon for liners, not available they do not know if they will return

[@foodbodSourdough]

@@lindawilson3071 you can use baking parchment paper otherwise and fold it into shape