Sourdough Sandwich Bread- How to make the perfect sourdough sandwich bread!

[@rusmaharvey]

This bread is the best. Soft and delicious. ❤

[@JeanetteAustin-k5c]

I so enjoy your Daily Sourdough utube presentations!

[@getyourfeelgoodbackbjones1576]

HONEY CHILD!!!!! I am a bunch of decades years old. Using your recipe and method I made the best sourdough loaf I have ever had in my. ENTIRE life❤❤❤❤❤THANK YOU SO MUCH❤❤❤❤❤ Also, this was my very first sourdough loaf of anything.

[@mr.b464]

Love your recipes. They’ve all turned out great. The pancake recipe made the best pancakes I’ve ever eaten!

[@dailysourdough]

Those pancakes are such a family favorite, I'm so glad you like them too!

[@pamfoster7415]

Great advice on dough texture. Especially wetting hand to help it if needed.

[@dailysourdough]

I'm glad that was helpful!

[@dorwinnicholas1485]

I really liked your video on the sourdough loaf and was wondering if you could do one on sourdough buns? ❤❤

[@matthewberube5653]

Have this fermenting on the counter for the fourth time almost didn’t need the recipe. Great versatile loaf of bread that’s easy to make. Even made it will bleached all purpose, and while it was a wetter dough it baked up just fine! Thank you

[@dailysourdough]

I'm so glad you enjoy this recipe! I make this one almost weekly, I've got a dough fermenting on my counter right now too!

[@joanshealy1662]

You might want to invest in a stand mixer! It’s so great to have when you make bread on a regular basis 😊

[@bcase2056]

Thanks for the recipe. Can't wait to try it.

[@dailysourdough]

This is one of my favorites, I hope you like it!

[@maryannedeering1663]

Hi there❤ I just ordered your Cookbook frm Amazon and cant wait to get it. I was looking at you are a little Crock-Pot that you keep your sourdough in and I couldn't find one on Amazon that looked like it would you happen to have a link that you would be willing to share? Thank you so much 😊

[@kaylasheffield6420]

I’m trying this recipe right now! About to oil my bowl for the dough to ferment overnight. The dough is SO STICKY though. Not soft at all. But you said to err on the side of moisture..so that’s what I’m going with. I hope this turns out well!

[@kaylasheffield6420]

Came back to say, it turned out PERFECTLY!!! This is THEEEEEE sandwich bread!!! Thank you so much!!

[@dailysourdough]

I'm so glad this recipe worked for you! I use this recipe every other week and it's one of my absolute favorites!! So glad you stuck with it:)

[@lisaemerson8061]

CANT WAIT TO TRY THIS.

[@dailysourdough]

You're gonna love it!! I shared this recipe with my daughter and she's made this bread 4x in 2 weeks:) It's so yummy and simple!

[@jodistieneke2370]

Hi! Would i use the same amt of Himalayan pink salt as in your recipe? Made your butter bread and even though, it was not as beautiful as yours, it was delicious and quickly consumed. 😅

[@rafaella6385]

Amazing! Good job!

[@dailysourdough]

Thank you!

[@lam7750]

It’s a year old recipe that I just came across today. Do want to try it bcoz it looks so easy to follow and turns into a yummy looking loaf! Just a little question : could I add sesame seeds and or flax seeds to this bread recipe? If yea, when should I add them, at the end with the last cup of dry flour? Thanks for you response in advance☺️🙏🏼

[@barbarabello4148]

Daily Sourdough……I’m so excited to find your channel, can I mix this in a Bosch mixer as kneading with arthritis is difficult? Thanks

[@dailysourdough]

Yes absolutely you can!!!

[@Art-bk6pg]

Do you make a PULLMAN LOAF PAN sandwich loaf? You are wonderful; keep it up!!!!!!!!!!!

[@jadeite1969]

Shower cap is such a good idea. But do you oil the inside or not necessary? As the dough rise, if it touches the shower cap, would it stick then?

[@dailysourdough]

Thank you! It's a trick I've been using for years and its so helpful! I don't usually oil the inside because my dough doesn't usually rise that far above the pan I put it in, but if it did touch the inside it would stick! So if you want to be cautious you can oil the inside:)

[@ismailbeevikmpitchai3650]

Hi Tks for the tutorial. My kitchen temperature is 27--30c. How long should I leave it on the counter. Will it be enough if the dough raises to 50%. Tks

[@dailysourdough]

In a warm kitchen it could take 6-8 hours. I would just watch until it looks nice and lively, you will kind of be able to tell when it's at its peak. And 50% would be fine!

[@suzyb.6234]

Have you ever added the tangzhang step to this recipe?

[@richardgolden9181]

I thoroughly enjoy your videos. I seem to have a problem I hope you can help me with. I get my dough to rise about 2 1/2 times overnight. Then when I get the dough in the loaf pan it never rises up to the top. I do follow your directions exactly as you show us. My bread tastes really good but it is quite dense. It just doesn't seem to get light like a loaf of bread should be. It also just rises to the top of the loaf pan,never over it like it should. Any advice going forward. Thank you.

[@ofeliapinoliar9675]

The first rise should hardly double, then gently shape for the loaf pan. Let 2nd rise in the ref overnight to 1 or 11/2 in of the rim of the pan, bake the next day straight from the ref. You probably bulk overfermented on the first rise. Make it shorter. Hope this helps.

[@karlacaban9428]

Also, where did you purchase your loaf pan?

[@dailysourdough]

Amazon! I was going to purchase one from King Arthur, I really like their stuff and have had one from them in the past. But I needed it to get here pretty quick, and it worked great!

[@brenkm955]

Would honey work in place of sugar? I’d like to try with honey and spelt if possible.

[@dailysourdough]

I don't see why not! Sounds delicious!

[@rebeccadees2300]

Can you use milk that is outdated by a few days?

[@karlacaban9428]

How long should we wait to slice?

[@dailysourdough]

My husband can barely wait until it's cooled at all, he usually dives right in, but I don't recommend that lol! It's better to wait about 2 hours:) Your bread will taste better and last longer!

[@Doloresgbryant]

Can you use a stand mixer

[@ofeliapinoliar9675]

Yes. But as soon as the dough leaves to side of the bowl to form a ball around the hook, take out to knead some more on the board or fold at least 3 times to establish gluten at 30 min interval, then bulk ferment until almost double in rise.

[@Hissage]

Interesting for me it’s the contrary. If I leave the dough on the counter it gets more sour and if I keep it in the fridge overnight It stays very mild , I can’t even taste the sourness .

[@dailysourdough]

If you leave it in the fridge it will rise slower and longer which will increase the sourness without ruining the rise. But bread making is so unique depending on your elevation, humidity, etc. it's important to listen to the dough:)

[@woojeongchoi6104]

Hi! Whey does milk need to be scalded?

[@dailysourdough]

At the beginning before you do anything else

[@ismailbeevikmpitchai3650]

Hi,tks for the tutorial. My kitchen temp is bet27-----29. How long should i keep on the counter. Is it possible to cold retard and then do 2nd proofing . Tks again

[@dailysourdough]

That is a warm kitchen, so I would just keep an eye on it and make sure it doesn't start deflating before you go to shape it. I think it should be fine for 6-8 hours on the counter, but you could ferment in the fridge if you wanted to. I haven't tried it but it should work just as well.

[@Boathelove]

My dough was super sticky could hardly knead it

[@Lynn-cx2so]

If it is too sticky you can let the dough rest and do stretch and folds instead of kneading.