Dear Bettie, I think you are a most wonderful teacher. I am 81 years old, never made bread in my life. But in this past year of COVID, with all the time in my hand, I not only learned to make bread but my proudest achievement was to learn to make sourdough starter by watching your starter video and following the instructions closely, and now I can make batch after batch of starter without fail. Your instructions are so clear and precise and so easy to follow! I cant wait to follow your new recipe. Thank you for all your lovely videos and may God bless you.
@BakerBettie3 жыл бұрын
Thank you so much for sharing! I love when I can encourage others to start a new hobby and enjoy it. You're very welcome!
@Misskhantaros Жыл бұрын
12:41
@user-ug2dd7dp8w9 ай бұрын
I totally agree!!! I too have followed Bettie’s sourdough starter recipe and it’s the best. Using filtered water and unbleached AP flour makes all the difference alongside Bettie’s instructions. Thanks a ton Bettie ❤️
@RovingPunster8 ай бұрын
Great post ! Im a retired engineer, and a hobby ive been self studying cuisines from all over the world. Like you, covid isolation spurred me to return to sourdough to master aspects that had previously eluded me. Some excellent sourdough channels worth exploring are The Bread Code, Proof Bread, and Breadtopia. If you have any national/regional cuisines that interest you, I have some best of the best ones for Chinese cuisine, indian cuisine, etc. Cheers.
@angkenny92895 ай бұрын
So did you leve it in the bowl to bulk rise for 3 hours then in the pans for 2 and a half im confused . And if j put it jn the fridge do I use a a8r tight container, pans,or just cover with a cloth?
@santagulapaes4852 жыл бұрын
Hi Bettie, my name is Rose, I'm Brazilian and I live in the countryside of the state of São Paulo, almost a year ago, I saw this recipe on KZbin and made it, it was very tasty, and today, it's the bread I sell the most in my homemade bakery. I want to thank you for sharing your knowledge. Big hug!
@BakerBettie2 жыл бұрын
That's wonderful! Thank you so much for sharing!
@heathermarielavalais31686 ай бұрын
@@BakerBettieCan you brush an eggwash instead of water on top before baking
@MutungiSamsonАй бұрын
If you are doing it commercially what preservatives should I use thank you
@nourishingmyfamily3247 Жыл бұрын
THE BEST RECIPE EVER!!!! I made sandwich bread before but somehow it never looked big like today. Great step by step instructions. If you follow this recipe you will succeed. Thank you so much for this recipe ❤
@brshooter13 ай бұрын
Finally made this today. What took me so long. First attempt at sandwich loaf and now I"m kicking myself for waiting. Thank you.
@christianehayward1994 Жыл бұрын
Excellent recipe. I used bolted spelt flour, unfiltered sunflower oil, 1/2 of the liquid was buttermilk, and topped with sesame seeds. Perfect loaf.
@michellerector54083 жыл бұрын
Made this Monday and put it in the fridge for almost 48 hours. Baked it yesterday and WOW 🤩!!! It’s perfectly sour and has perfect crumb for sandwiches. This morning we had avocado toast!!! Thank you for such detailed instructions. My bread baking success is due to your most excellent instruction. Cheers to never having to buy not so sourdough again!! 🧡🍞🧡👩🍳
@BakerBettie3 жыл бұрын
Great to hear!
@robertbrewer21904 жыл бұрын
I just baked this loaf and actually waited until it cooled completely. It turned out just as you showed your great loaves. It is remarkably soft and wonderfully sour! Thanks so much for a great new baking treat !
@ingabrown24043 жыл бұрын
Love this recipe. I make it weekly because my family will not eat store-bought bread now that I have spoiled them with this amazing recipe.
@BakerBettie3 жыл бұрын
Wonderful!
@chachichachi552623 күн бұрын
THANK YOU SO MUCH!! very short and details amazing video !!
@jimshirey22932 жыл бұрын
OMG .. thank you so much! I've finally been able to make a sourdough sandwich bread that my husband likes! Success! Made 1 loaf because I'm sick of wasting flour only to find out that he doesn't like it...wish I would have made the full recipe. Your instructions were perfect and easy to understand and follow along.🥰
@shericreates10 ай бұрын
So I am rather new these last 6 months. I don’t eat much bread but I love the process. Therefore my daughters and their family get my baking. My son in law said this loaf was the best he ever had. And he has been my tester. Right now, two more are resting and almost ready to form and bake. I make two loaves at a time. Thank you for such a great recipe!
@lquatt902 жыл бұрын
Oh my gosh your dishware and vintage dresses are SO cute! ❤️ And the recipes are great too! Thank you❤️❤️❤️
@pamelarattan3808 Жыл бұрын
I'm a retired Home Economics teacher who taught a food science classes off and on during my 36 years. I love to cook. I also had sourdough starter years ago from my college cooking classes. Like the lady who wrote before me I picked bread making during the plandemic. I came across your recipe wanting bread for sandwiches and breakfast. It worked and my husband and I love the texture and taste!! Great job!!
@BakerBettie Жыл бұрын
That is awesome!
@lisatreat96383 жыл бұрын
I have recently found your channel while researching sourdough bread and I just want to say what a pleasure it is to learn from your excellent tutorials. Love your direct style and solid information. I'm looking forward to trying this softer loaf. Thank you so much!
@debbiekaradeema9668 Жыл бұрын
I saw a post on an SD site on FB of someone who made one of your loaves. I was impressed. Someone else asked her where she got the recipe. Thats how I found you. My SD loaves have been looking pretty pathetic. I looked you up and wrote down your recipe for this fabulous bread. Friday morning I pulled my starter out of the fridge (its 7 years old now), fed it yesterday and this morning. Waited about 6 hours to use. I just made the mixture up and its sitting for 30 mins. Will make one loaf and another on Thursday, my off day. Thank you!!!!
@vibrown4062 жыл бұрын
Thank you Bettie… I made a sourdough starter last February and have made several loaves but found your recipe for sandwich loaves and tried it adding Italian herbs and sunflower and pumpkin seeds. It turned out beautiful and yummy. Thank you‼️‼️
@bobby350z9 ай бұрын
I have followed this recipe for some time now and we have stopped buying sandwich bread outside. This one has so much better taste. Thanks.
@candicekellyhomes3 жыл бұрын
Printed your easy to use recipe and am going to try it out for the family. I’ve often thought about how our pioneers would laugh at our overly complicated sourdough recipes. I’ve even made a decent loaf using discard only. Just adding a little salt and enough flour to make a soft dough. Subscribed.
@kerncountyrd5263 Жыл бұрын
Thank you for providing a recipe in weights!
@TheGrumpyGardener4 жыл бұрын
Hi from the UK, I named my starter after you because you explained your vids so well. I work at room temp all the time, works for me despite our lousy weather :)
@BakerBettie4 жыл бұрын
Aw that is so sweet! I'm so glad the tutorials have helped!
@MiraSky3 жыл бұрын
My goodness Betty you are truly a blessing to KZbin and fellow novice bakers like myself!! I have had my very first sourdough starter going since March 2021. And while I have thoroughly enjoyed making lots of waffles, English muffins, and dinner rolls, I was ready to venture into the land of a beautiful loaf of bread. But I had been baking hockey puck after hockey puck after hockey puck. No one could ever explain the science of sourdough to me in a way that made sense for my home, my starter, and my life. Thank you so much, you are the only person who has ever been able to do this for me!! You have changed my bread life!!! Now my family looks forward to baking days, and I feel so accomplished baking bread that is good got them and that my own hands made. Please keep making videos forever, I am a subscriber for life!!!
@BakerBettie3 жыл бұрын
You are so kind! I'm so glad I was able to help! Thanks so much for the kind words.
@auricafrone6506 Жыл бұрын
U
@melissaculpepper76636 ай бұрын
You have single-handedly addressed all of my “SD-woes”!!! Thank you for simplifying this entire process!!! You are gifted!
@Soksia Жыл бұрын
I just baked this loaf and it is a dream! I replaced 100 grams of white flour for multicereal flower, butter instead of oil and this is the very first 🍞 I bake that makes me completely happy.
@hikerJohn8 ай бұрын
You did not bake this loaf if you changed the recipe.
@jco19664 жыл бұрын
I cannot give more thumbs up. I freaking love you and your videos. I’ll be making the recipe this weekend for sure.
@BakerBettie4 жыл бұрын
Aw thank you! Let me know how it goes!
@markharrisllb9 ай бұрын
A lovely light but moist loaf with the right hints of sour. A nice crispy crust on top without any hardness at all. It’s the first loaf in quite a while I've managed without a mixer with my disabilities.
@karenfalbo54369 ай бұрын
Bettie, every time I watch one of these videos (not just you, but it seems everyone), when it's mentioned that they take their sourdough starter the night before making bread and feed it, it is not mentioned whether you feed it and leave it on the counter, or feed it and put it back in the refrigerator. Would you please clear that up for me once and for all.
@anastasias.32895 ай бұрын
Bettie, you are a genius. I have tried your no-knead sourdough recipe and now this one, and every loaf has been amazing. I get so much joy when I cut into my loaves and they actually look like yours!!! Thank you! ❤️
@krisztinaannalofgren33743 жыл бұрын
Hi Bettie! Your bread looks delicious, I'll try to make it this weekend. 😊 I have a ton of tricky questions: Can you make this with 100% whole wheat flour? Can you substitute the oil with yoghurt or apple sauce? Does the sugar serve a chemical purpose or is it just for flavor?
@bethp84362 жыл бұрын
I don’t know if you ever got your questions answered. I know that the sugar is a chemistry reaction which is food for the bacteria in the sourdough starter like sugar is good for yeast in yeast bread recipes. As for substitution of applesauce or yogurt for the oil in the recipe, the oil is to make it moist and a softer crumb. If the yogurt is full fat it might be an acceptable substitute for the oil. I know that some quick breads or cake recipes have suggested applesauce use as a way to cut down on the amount of fat used and still have a moist crumb but I have never heard of doing that substitution in sour dough bread recipes.
@jbridgehall47 ай бұрын
I baked my loaf today with half whole-wheat flour and the extra water you suggested. It’s in the oven now and looks fantastic! Thank you so much for all the great videos.
@elizabethpeterson8582 ай бұрын
I didn’t catch the extra water she had mentioned. Can you explain what she said?
@jbridgehall42 ай бұрын
It was in the chat😀
@eunicebrothers19504 жыл бұрын
Hi Bettie, thank you for all your amazing videos. Really appreciate you. I have a question. I like the saltiness of the regular artisan sourdough bread. Although the crust is crunchy, it is often too hard as well. I noticed the proportion of this recipe is about the same as the artisan recipe except for the addition of sugar and oil. So can I add the oil but omit the sugar to get the result of a loaf that is a cross between the artisan sourdough and a less hard loaf? In other words, can I use this recipe from this video and just omit the sugar? I don't know the importance of the sugar. I prefer a saltier taste rather than a slightly sweet bread. Thank you for your help in advance.
@davetighe2 жыл бұрын
Been trying out various sourdough recipes over lockdown (2 years) and was just about to give it all up and chuck my 2 year old starter away when I found this little beauty. Made a couple of 1lb loaves then a single 2lb loaf and they were all fabulous. My sourdough starter will now live on to make many more, thank you. 👍👍
@BakerBettie2 жыл бұрын
That is awesome!
@gradyhester44563 жыл бұрын
Bettie, so incredibly helpful. Thank you! One quick question- should I use convection bake (fan on) or regular bake for these? I started my starter a few weeks ago and am going to make these for my first sandwich bread and have found in the 3 table loaf breads regular bake is preferred. Thanks again, Grady
@wnburroughs40823 жыл бұрын
I have convected with good results
@gradyhester44563 жыл бұрын
@@wnburroughs4082 Thanks! I've since messaging Bettie tried it both ways and it did well both. I think maybe a little better w/out the fan. Thanks for responding, WNB
@angiew1604 Жыл бұрын
I’ve made this recipe 4 times and it’s a hit every time. I received the Pullman 13X4x4 pan for Christmas and wondering if I need to increase my ingredients by a % to fit the loaf or if I should give it a try with the written instructions!? Thank you for all the wonderful receipts!
@kkburr10443 жыл бұрын
Can I use whole-wheat and all purpose flour? What ratio is best?
@joolsca16 күн бұрын
Excellent video! I did one loaf recipe and it's the first time my sourdough came out just like the teacher! Delicious and soft! 😎
@michadaoud833 Жыл бұрын
I tried your recipe today for the first time making sourdough. I halfed the recipe but made a mistake putting the whole oil amount. Still turned out fantastic .and no i didnt not wait until it was cooled down completely 😂😂 but we demolished 2/3 of it straight away and we loved the texture. Thank you for such simple and thorough teaching ❤
@kevinmacwithey40872 жыл бұрын
I have made this seven times and it comes out just at Ms. Bettie shows and say's. It is wonderful for all kinds of sandwiches, my friends think I am a sourdough master thanks to Ms. Bettie.
@BakerBettie2 жыл бұрын
Wonderful! I love to hear it!
@robinmarchment5524 Жыл бұрын
Have made yeast bread with great results for 40 years and am now dojng sour dough for the first time. These instructions are the most straightforward and realistic. Thank you !
@jillburkett68762 жыл бұрын
I have a sourdough starter from the year 1847 the Oregon Trail ( I got it online ) and I’ve made so many sourdough breads. Mainly the artisan breads, I’ve made them in the Dutch oven so hard on the outside I can barely cut them and they never turn out like they are supposed to. I’ve made them using the banneton baskets which was a real disaster for me. But I love sourdough bread, so I thought how about using a bread pan, and I found your video!!!! My sourdough starter has been in the fridge since December 9, took it out yesterday and fed it once and made the bread today January 5. It was wonderful this is now my goto bread!!! Thank you very much.
@tigpinky11475 ай бұрын
Bettie, I’m new to making sourdough and have been looking for a good sourdough loaf recipe. I’ve tried 2-3 and almost gave up until trying yours! It’s excellent! Great job, thank you for the step by step instructions.
@claramunk74109 ай бұрын
Thank you for the video ~ would have liked to see what the poke into the dough looked like the 2nd time as a comparison to know that the bulk raise was complete & ready to bake
@elizabethpeterson8582 ай бұрын
That’s the one part of the whole recipe I am still a little unsure about. I just wait the 2 1/2 hours and hope for the best. It’s turned out pretty good each time. I think I’ve made it a half a dozen times now and everyone has loved it.
@pamelamulhearn8184 Жыл бұрын
Dear Bettie, I love your videos and the way you presentI them. I am new to the sourdough world now for about 6 weeks. I have made about 12 loaves of the artisan style bread so far trying to get a loaf that I feel turns out the way it should. Each loaf I've made has gotten progressively better than the one before. Today I decided to try your Sandwich sourdough recipe. I made one loaf. I followed your instructions and rewatched and rewatched the steps and took note of the visuals to compare the condition of my dough to yours in the video, Like you said in the video, all kitchens and bakers are different and that is so true. Because my dough didn't pull together as quickly as yours, I gave it a few more rounds of stretches and pulls. I thought it was going to be a failure but it is far from it. The bread turned out wonderful and is one of THE BEST LOAVES OF BREAD THAT I"VE MADE YET! I also loved that it was all done in one day! FABULOUS! Thanks for your clear instructions showing the process and good photos of the dough and starter all along the way.
@user-ug2dd7dp8w9 ай бұрын
You are the best teacher. I have been following the single loaf recipe and it turns out simply awesome every single time. I have received a lot of compliments and yesterday 3 of my directors have placed orders for 3 loaves that I have to deliver on Monday, December 4, 2023. I would appreciate if you could guide me how to go about. Thanks once again❤️💕
@jbb82615 ай бұрын
My loaf came out absolutely amazing but I had to take it out of the loaf pan and bake it more time. I’m still saving this as a favorite recipe. I was very impressed with the result.
@ediea45912 жыл бұрын
I made this last week and am in the process of making it again! I couldn’t believe how amazingly great it was! It’s like Wonder Bread and sourdough had a love child! 😂 You have taught me how to bake bread and you have NO idea how amazing that is bc bread products and potted plants usually just commit suicide when in my care lol! I love that I can print the recipes and instructions and follow along with the videos as well (I used to be a special ed teacher so obsessing on following the directions is my Achilles Heel lol)! I do have one question, though- how the HECK do you keep your hands from drying out with all hand washing and dry flour?!? Eucerin lotion isn’t even helping me maintain a readable thumbprint! 😂
@BakerBettie2 жыл бұрын
Thanks so much for sharing! I'm so glad you like my recipes! I honestly don't have a good lotion recommendation for you, I'm sorry! Maybe you can try switching up your soap to something more gently?
@Duckling086 ай бұрын
You're a very good teacher! Thank you for sharing!
@mirandasands743 жыл бұрын
I had to come back to tell you how much I loved your recipe!!! I’ve been on the search for a delicious, soft, moist and easy sandwich sourdough bread for months! This will be our every day bread for life!! THANK YOU!!
@BakerBettie3 жыл бұрын
You are so welcome!
@lydiah71842 жыл бұрын
Wow, this recipe was FANTASTIC! When I tell you I’ve tried so many recipes and ways to make sourdough… whew. They didn’t work! THIS ONE DID!! I produced two gorgeous, fluffy, yummy loaves and I’m so proud of myself. Thank you!
@BakerBettie2 жыл бұрын
Great job!
@fperin12 жыл бұрын
Nice recipe and video, Betty! I've been making sourdough breads for about 5 years and enjoy experimenting. One thing I've started doing recently, just to see how it works, is to use my bread machine to make a true (no yeast) sourdough sandwich loaf. I bought my bread machine 30 years ago (Panasonic SD-BT56P) and used it often but, since starting to make sourdough, rarely use it any more. I thought I'd try to incorporate using it with making sourdough. So... I make a sourdough recipe almost exactly like yours (I use milk as the liquid and butter as the fat), then, put it in the bread machine on "Basic Dough" mode... this does all the stretching and folding, and really gets the sourdough starter going. When the bread machine is finished (about 2 1/2 hours) I shape the dough and put it into a parchment paper lined metal loaf pan, spray it with a little water and/or PAM, cover it with plastic wrap, and place in the refrigerator overnight or however long you want it to ferment. To bake, pre-heat the oven according to your recipe, but with a ceramic loaf pan in it during the pre-heat. When the oven has adequately pre-heated, about 1 hour, use the parchment paper to transfer the cold dough from the metal loaf pan to the hot ceramic loaf pan. Place the cold metal loaf pan, inverted, on top of the ceramic loaf pan and bake according to your recipe, removing the inverted metal loaf pan and the water tray, after the initial 15 minutes of baking. For those of you who are wondering what to do with your old bread machine now that you've discovered how simple making sourdough bread is, this will put your old machine to use and make the ease of making sourdough even easier. Enjoy!
@fperin12 жыл бұрын
I forgot to mention that this is for a single loaf.
@cs-pw9xv8 ай бұрын
OMG! I have tried sooo many other sandwich bread recipes and NONE came close to yours Bettie! I mean the oven sping is insane and above all it tastes delicious!!!! Thank you Bettie❤!
@deborahlee3621 Жыл бұрын
Thanks for this instruction. It is clear and I think will help me improve my beginner skills!
@annakaelder7546 Жыл бұрын
I made this again recently (started using the sourdough starter again. ) and my daughter who is super picky about the bread I've been making LOVES this bread. She said it's her favorite one I've made so far. Thank you so much for all your knowledge and for sharing it with us!
@BakerBettie Жыл бұрын
Wonderful! So glad everyone likes it!
@SondraS-xd5yb Жыл бұрын
If it’s too sticky what do you suggest to help correct this? Is it a poor starter? As I see your starter was VERY thick, wondering if that’s what might make it too sticky to handle. Yours dough looked beautiful!
@septembersschoolofmusic3092 жыл бұрын
Perfect instructions! First time my bread has ever come out perfectly- first try with your recipe! Thank you so much for sharing!
@pretty_baked_chennai79713 жыл бұрын
One of the best sourdough bread recipes I have come across, so easy to follow. Thank you.
@BakerBettie3 жыл бұрын
You are so welcome!
@johnmcclain38872 жыл бұрын
I've been trying to get back to baking, now alone, never got to get a sourdough going long, and have poor success this year, but I've got to say, I've never seen a sour dough loaf rise as high as yours, I am truly impressed. Now I've got to watch your starter video. Thanks for sharing this, I love regular yeast bread, but it doesn't stand up to sourdough done right. I hope to see a couple loaves like that come out of my oven before too long! Thanks again
@neilbateman70393 жыл бұрын
Brilliant, nice sourness & extra flavour from rye starter. I added 10g vital wheat gluten to compensate for the rye starter being low gluten & it rose like a beauty!
@BakerBettie3 жыл бұрын
Fantastic!
@litano3 жыл бұрын
I have been making sourdough breads for a few months now and this was by far the softest and best one so far. I put a glass bread pan over a metal one to create a small dutch oven and it seemed to work out well. thank you, Betty
@BakerBettie3 жыл бұрын
Wonderful! So glad to hear it!
@jonnyk-uk6622 жыл бұрын
@@BakerBettie is the 3 hour bulk ferment, folding time *plus* 3 hours or, is the 3 hour ferment inclusive of the 4 or 5 folds roughly 30 mins apart?
@lauragiannavola95979 ай бұрын
Hi Bettie: I made these yesterday and they turned out wonderful! Thanks for your meticulous attention to detail, which leads to a perfect loaf. And yes, the 2 loaves are almost eaten already (3 people)!! Will be making this often 🤓
@BakerBettie9 ай бұрын
Wonderful!
@randyjones3797 Жыл бұрын
Betty want to thank you for this sourdough bread recipe I've made it without fail about five times now. Just made some this evening and again turned out perfectly.
@BakerBettie Жыл бұрын
Wonderful!
@emmysnowwhite3775 Жыл бұрын
Thank you so much for the recipe i tried it this morning and cut it two hours ago,it's my first time making sandwich bread ,it was so easy and very very tasty, my husband and my kids told me it was the best 👌 thanks to you,thank you so much☺️
@BakerBettie Жыл бұрын
Great job!
@sallywall43853 жыл бұрын
You have turned me into a Sourdough baker. I bake for family and friends. You have the best instructions and I have learned so much from you. I am now making the Sandwich bread now, so I am just watching this again before I bake. Made it yesterday and it looks wonderful today. Thanks sooooo much!
@BakerBettie3 жыл бұрын
You are so welcome! I'm so glad you are enjoying baking bread!
@sararibeiro15286 ай бұрын
Hi Bettie, your are amazing! Tried to follow many other sourdough recipes but yours are so good and very self explanatory. Every time I follow your recipes, they come out perfect. My family loves this sliced sourdough bread and I find myself making it every other day. Super delicious! Thank you and I look forward to seeing more recipes from you.
@sherylnadler15918 ай бұрын
Thank you you are a very good instructor! I can completely understand how you make it my daughter brought her loaf over for Sunday dinner and it was a great success!! I wanted to make it! Thanks so much keep up the great work!
@ryanelizabeth98733 жыл бұрын
Most helpful bread making video I have seen. I have watched a ton of them. Yours was excellent. Thank you!
@BakerBettie3 жыл бұрын
You are so welcome!
@emily_34 ай бұрын
Took the words out of my mouth. Best video!
@arttheclown1163 Жыл бұрын
Fantastic simple explanations, and a wonderful technique. Great job❤
@BakerBettie Жыл бұрын
Thank you so much!
@BoswelliaLuna82 жыл бұрын
Bettie you’ve really done it with this recipe! I made 1 loaf and it came out GREAT! I think my water was a bit too warm which effected my starter as the loaf didn’t rise as high as it should have but it still came out great! Chewy, soft yet still SD rustic! Thanks!!! Very beautiful loaf! Sooooo much better than store bought!
@BakerBettie2 жыл бұрын
Wonderful! Great job!
@daniellepatten6670 Жыл бұрын
You are an amazing teacher! I just pulled my first sandwich bread loaf out of the oven. Currently waiting for it to cool! I can't wait to slice into it. I really appreciate your insight and easy to understand instructions.
@BakerBettie Жыл бұрын
Wonderful! Thanks so much!
@estefanytobar53403 жыл бұрын
Such a thorough, insightful and informative video. Mine are in the oven after having followed this step by and step ans they look lovely.
@BakerBettie3 жыл бұрын
Great to hear!
@rlbond3 жыл бұрын
This came out really well. The "artisan style" sourdough is great but a little impractical for everyday use. This bread is very versatile!
@BakerBettie3 жыл бұрын
glad you like it!
@whitneyc.6386 Жыл бұрын
I just made this recipe and it turned out exactly like yours. It made the most delicious ham sandwiches. Thank you!
@BakerBettie Жыл бұрын
Great to hear!
@staceyvaas12103 жыл бұрын
I made this today. We had BLTs and they were absolutely the best! Thank you for sharing your recipe and talent ♥️
@BakerBettie3 жыл бұрын
You are so welcome!
@durvascuisine66763 жыл бұрын
@@BakerBettie 3633
@jaimeraz429310 ай бұрын
Thank you Bettie. I made it yesterday, only one loaf. It's delicious. I loved it very much
@strikkekose11 ай бұрын
I just did this receipe for my first ever sourdough bread! It turned out perfectly! I'm eating the bread now, and it's so so delicious!
@michaelgeiger40432 жыл бұрын
I just made these loaves and this is the happiest I have been in almost two years!!
@BakerBettie2 жыл бұрын
I'm so glad! Enjoy!
@tleebari3 жыл бұрын
Bettie, thank you so much. I'd been sourdough baking as a stay-home Covid project with marginal results. Somehow I found you and this recipe in March 2021. I love it and you! I make the full batch 2 loaf recipe for just myself about every four or five weeks, despite the tricky time commitment before and on baking day. I eat a slice a day... a half-sandwich for lunch. Here are my suggestions/modifications for the consideration of you, your subscribers and audience. 1) I like the taste of half King Arthur Bread flour and half King Arthur Whole Wheat flour. My sourdough starter is also half and half; 2) My mixing bowl is my trusty old Teflon-coated flat-bottomed wok which is the right size and has its own lid. It's super easy to scrape the sides, spin it on the counter while mixing, and cover; 3) Freezing - it's just me enjoying the bread, and I toast it. When it's cool I slice both loaves, keep 1/2 a loaf in the fridge for consuming over the next week. I freeze the rest in 3 half-loaf packages to thaw and use as needed. 4) I've found that the tops of the loaves bulge and split during baking. With yesterday's loaves I sliced the tops lengthwise before baking to manage the location of the bulging and splitting. Today I found your video tutorial, 22 minutes or so, about how to shape bread. The sandwich loaf discussion was toward the end. Maybe I haven't been giving the dough enough tension in the shaping step. Next time I'll do more stitching and tucking. The bread is absolutely yummy every time. Bless you, Bettie.
@BakerBettie3 жыл бұрын
Hi there! So glad you enjoy this recipe. Thanks for all of your notes. If your loaves are splitting on the sides, that is actually a sign of under proofing. So I would suggest lengthening the proofing time a bit after shaping to see if that helps. Happy baking!
@BakerBettie3 жыл бұрын
Hi there! So glad you enjoy this recipe. Thanks for all of your notes. If your loaves are splitting on the sides, that is actually a sign of under proofing. So I would suggest lengthening the proofing time a bit after shaping to see if that helps. Happy baking!
@tleebari3 жыл бұрын
@@BakerBettie Yes, I'll proof longer next time. Thanks Bettie!
@amanyel-kasas7237 Жыл бұрын
I just can't thank you enough for this video This recipe is the best. Today i did the same but added seeds and raised the hydration little bit
@bjs5kids Жыл бұрын
May I ask what you mean by raising the hydration? What does this change, trying to learn as much as I can. Thank you.
@ryangerlach50362 жыл бұрын
This recipe was the first that actually worked flawlessly for me, thank you! I followed your recommendation and made the 1 loaf day of and stuck other in the fridge for a few days.. second was even better!
@alick.w.m88553 жыл бұрын
My dad bought a sourdough starter a few months ago and since I started making this recipe everybody in my family keeps on begging me to make more LOL thanks for the awesome recipe
@BakerBettie3 жыл бұрын
That is awesome!
@renabuckner8 Жыл бұрын
This is the absolute best tutorial I have found for sourdough loaf bread! Thank you so much! Can’t wait to try it out
@kbdab3 жыл бұрын
Thank you Betty. Newbie here. My dough wasn’t sticky to start with. During the stretch and fold dough wasn’t as soft. It folds and creates layers and it feels thick/dense. The bread turned out ok but perhaps should’ve had more air and less chewy. It was actually good.
@darjam.2850 Жыл бұрын
Dear Beetty. Thank you for your video. I will bake my first sourdough bread tomorrow thanks to you. Your videos are most clear about the process. 😊🥰
@sherrydubois78562 жыл бұрын
Hi I made this bread and it turned out wonderful!! It made the best grilled cheese sandwiches ever!! Thank you so much. You are a great teacher!! This sure is your calling😍
@BakerBettie2 жыл бұрын
Yum, grilled cheese sounds delicious! Thanks so much!
@Prompea3 жыл бұрын
I made this bread and my, oh my! It was delicious!!! Will be making it from now on with your recipe. Thank you for sharing
@BakerBettie3 жыл бұрын
you're welcome!
@latifahsamad10483 жыл бұрын
True , I already done your sourdough sandwich with full ingredients. It’s turned out wonderful, amazing n delicious. I baked at night n cut the next morning n the crust was soft . Is so different with the normal sourdough ingredients that use water n salt beside flour n starter. Will sure try again.
@BakerBettie3 жыл бұрын
Great!
@mssavedin923 жыл бұрын
WOW!! It's in the oven right now and it sure rose up nice and high. This is so awesome. My husband has been taking his sandwhichs for months, using my round loaves of sourdough...and asked me before if i could make that bread in a bread pan..I didnt do it because I have always made mine in a dutch oven and my 2 lb bread pans wouldnt fit inside...hahaha. Anyhow, I bought two 1 lb USA loaf pans like yours today....Great pans. Thankyou for ALL of this. one minute left and then I have to remove the water pan. Can hardly wait to try this bread...later. Cheers
@joanschipper42403 жыл бұрын
A couple friends swear by your sandwich bread recipe and method. I'm ready to start today and bake tomorrow. The video is excellent! Thanks.
@BakerBettie3 жыл бұрын
Hope you enjoy!
@natashamudrick3148 Жыл бұрын
Just want to say you have the best sourdough content I have found! Thank you ❤
@MsLindy57 Жыл бұрын
Wonderful tutorial! Thank you, Bettie🙂
@user-tc4io7fu7b3 жыл бұрын
Hi, Bettie. Your instruction is super clear and accurate. I followed your protocol, the rising after bulk fermentation and the texture of dough in shaping are almost the same as in the demonstration. The bread smells good and contains different size of crumbs. The only difference is that the raising degree after baking is not so obvious when compared with the bread in your demonstration. Could you kindly give me some advice to improve it. Thanks a lot.
@mercyong219910 ай бұрын
Hello Baker Bettie, thank you for the very detailed information/demonstration. God bless.
@starman99213 жыл бұрын
Been baking bread for 50 years your bread looks good wish I could taste it. Good technic
@BakerBettie3 жыл бұрын
Thanks for watching! You should give it a try!
@starman99213 жыл бұрын
@@BakerBettie I have tastes great
@beverkrizzyquim67633 ай бұрын
Hi Bettie! Thank you for sharing your knowledge. I tried this recipe and method and I think I made it great.
@KDubTwin2 Жыл бұрын
I made this for my family yesterday. Oh my goodness! It is so good!!!
@Ladybrite13 жыл бұрын
I made this bread and it turned out lovely. The grandkids love it. We all love it. You are a great teacher.
@MorninTripper4 жыл бұрын
Love the bake time flexibility of this bread, and (of course) that it uses sourdough starter in place of store-bought yeast. Gonna give it a try, probably this week.
@BakerBettie4 жыл бұрын
Let me know if you do make it and how it turns out!
@MorninTripper4 жыл бұрын
@@BakerBettie All I can say is... it don't get much better than this! Made the bread yesterday, following your ingredients list exactly and the loaves were the absolute very best sourdough sandwich loaves I've made to date! A few added details... For this recipe I used a (strait) KA Bread Flour sourdough starter and the same flour for the dough. Slight modification to your preparation process was that I performed coil folds instead of stretch & folds for the last two folds... doubt it makes a difference to the end result... just the way I prefer to do it. Room temp in my home is a consistent 79-80F so let dough rest 25 minutes between folding. Bulk fermenting and final proofing took less time, as you cautioned. The dough's overall performance throughout the entire pre-bake process was excellent and the oven spring was terrific following your oven prep instructions. I let my dough retard in the fridge for about 36 hours before bulk fermenting and then shaping, to give a bit more flavor than same day baking. End result... Two beautiful loaves of sourdough sandwich bread. The crust was predictably not as tender as yeast bread but with less crunch than the typical artisan sourdough loafs I bake here at home. The crumb was just right, considering this is a sourdough sandwich bread, and the "chew" and flavor was most satisfying.
@jengotarot70512 жыл бұрын
Your instructions are so clear and thorough and easy to follow. Thank you so much.
@BakerBettie2 жыл бұрын
You're welcome!
@jacquielapierre53623 жыл бұрын
Thank you so much for this detailed bread recipe
@BakerBettie3 жыл бұрын
You're welcome!
@chelsiajackson Жыл бұрын
This was so easy to follow and the best sandwich bread I have had in a long time. The directions were clear with explanations to help you understand why the steps were performed. This will be my standard recipe from now on. Thank you Betty!
@BakerBettie Жыл бұрын
Glad it was helpful!
@naraphatstation5318 Жыл бұрын
I followed your process and used your recipe. It turned out great! 🍞 Thank you for sharing.
@nikomangartini81843 жыл бұрын
Dear Bettie, Thank you very much for sharing the recipe and showing how to make sourdough loaf. Your explanation is so clear and very easy to follow. Just made today with whole meal flour and spelt, it's came out so great!!😊😊 Thank you 🙏😍