Sourdough Sandwich Bread | Recipe Pain de Mie Sourdough | Foodgeek

I am showing you how to make a delicious sourdough sandwich bread with a soft caramelized crust, and a super soft and slightly tangy crumb. This bread is also known as pain de mie, white bread, pullman loaf and probably many other things.
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[@Foodgeek]

This recipe has been updated to be a lot simpler. You don't need a machine and everything is mixed at the same time. Watch the new video here: kzbin.info/www/bejne/jGfHo6Cbgr5ma80 :)

[@tomdenapoli5313]

and no stretch & folds? wow

[@jgduvenhage]

I just made this, with some variations. I did a machine knead for about 10 minutes, (no stretch and fold) bulk ferment in the fridge at 4 deg C for 30 hours, 100% rise. Kneaded it down, final shape, in a bread pan, 6 hours to fully rise in the pan at room temp and baked at 220 deg C. PERFECT! The best tasting bread ever.

[@tennesseetexanhousewife5277]

Oh man!!! I just made this bread today and holy moly it’s the holy grail of sandwich bread for sourdough lovers! I have been making sourdough for 6 or 7 years and this whole time I have been also making traditional white bread. I try new recipes for SD sandwich bread hear and there but never before has the texture been agreeable to replace white bread for everyday sandwiches. Well that has all changed today! Thank you so much for creating this recipe and sharing it with the world!! I’m gonna make your tiger bread next!

[@jedishaw6771]

Sourdough is the best!!!!! Are you still using the same sourdough starter from 7years ago!!

[@tennesseetexanhousewife5277]

jedi shaw oh yes! I keep it in my fridge and I dried some of it and keep in the back of the cupboard!

[@redhousepress]

Yes I agree. This was a game changer for me. The sourdough breads Ive been making are pretty tough and thats ok for dipping into soups etc....but for a sammmmy this ROCKS! The crumb is soft and tender and the flavor is incredible. So so so good.

[@lilibetsales3806]

Hi Katherine, Tried to send him a message. I am making this bread today and following his instructions to the T. My only concern is the oven temperature of 425 degrees might be too high as I want my loaves to be just golden brown when completely baked. Did yours come out dark too? Hope to hear from you soon! Thank you.

[@moisica_]

Your channel is SOOOO underrated, man. Thanks for all the help. I've had a 100% success rate from the first try with all the recipes I watched from you. What else can I say... remember us all when you get big and famous because you will! haha

[@mohamedmahfouz1404]

the best bakery on KZbin

[@Foodgeek]

Thank you ❤️

[@neilarmour4497]

I've just made two loaves of this bread and it is amazing. I proved overnight at 4oC for the final rise and they came out perfect. So tender and chewy with a wonderful crust. And the butter really gives a wonderful flavour to the bread. This one's going in my regular bakes!

[@cyndiestamps1161]

Ohmygosh. I made this bread today. I used the calculator on your website to adjust the scale to fit my 13” Pullman pan. It came out perfectly! I think it’s the best loaf of bread I’ve ever made. Sturdy enough to be able to slice it quite thinly, yet soft as a cloud. I can’t wait to try it toasted! Thank you, thank you!

[@cyndiestamps1161]

Update: it toasts wonderfully! I’ve been using it to make panini sandwiches and it gives such a nice crispy crust. I’m working on another loaf right now.

[@melindamcgregor4979]

I can’t believe I just found this recipe. It is everything I have been looking for. A sourdough sandwich bread using the stretch and fold technique and using one type of flour and using a pullman loaf pan. I cannot wait to try this recipe out!

[@patriciaarrance790]

Been working with this recipe with amazing results thanks so much. I make a lid for the loaf using another bread pan that I clip with stationery metal clips . I oil it, I take my small scissors and do small slashes in the loaf, mist the lid, on with the clips in oven at 475 for 12 minutes, 450 for 10 then take lid off back in at 400 for 10 to 12 til temp measures 200 degrees F. and the loaf is nicely browned. Amazing spring and since they are Wilton loaf pans with slightly sloped sides the top one actually shapes the loaf . I proof it overnight in the fridge for 12 to 14 hours take it out when I turn the oven on . This is a great channel you have and I have learnt so much and continue to.👍👍👍👍

[@ShadowVipers]

There's something just really soothing about his voice. Edit: I just noticed that this channel only has 8k subs... I think that number needs to go up a few hundred thousand.

[@Foodgeek]

Thank you

[@ShadowVipers]

@@Foodgeek may the algorithm be with you! ;)

[@Foodgeek]

@@ShadowVipers Thank you. If not I'll have do make my own algorithm with blackjack and hookers 😉

[@tube4waldek]

Of course ! He is a musician baking bread like all the time. Soothing is his middle name. Ha ha.

[@THOOOMEME]

@@Foodgeek Hey Sune, you didn't cut into the loaf! I feel hollow haha

[@ftxtrash8805]

Wish I could give a double thumbs up on this! Great video

[@amjada8237]

This is literally amaaaaaaaazing! Never skip that recipe, you’ll get a fluffy yummy bread! However, as i run out of time, i let it to proof in rhe refrigerator for about 10 hours then i took it out and left it to warm then I shaped and let it proof for the final proofing. It’s really amazing, many many thanks Sune for this wonderful recipe. I’m planning to apply all your recipes :)👍🏻

[@ashleyc984]

That’s my plan for today because I’m running short on time too!

[@myboutiquehome]

I have the most amazing sourdough experience and results from baking 4 sourdough yesterday...with today I baked 2 chocolate, 2 sandwich bread and 4 beetroot sourdough breads using you amazing skill and technique. All breads turned out amazingly and tasty with lots of bubbles (which are important). Thank you again Sune and you are the best blogs/video tutorials after many attempts of others which are rather disappointing final results. Your are the most Informative and right on the spot with much details! Thank you very much again.

[@michaelprior7459]

I just found your channel, I really appreciate that you don't cut out all the natural pauses in your speech like most youtubers. Also your videos seem very straight to the point and low on BS. Also the delicious things you make of course. Thanks!

[@carolynglenwright3499]

🎉 Everybody celebrate! I have just baked a loaf of bread using this recipe and I can say it is the best loaf I have ever baked. So light and fluffy! I've had failure after failure this last year, but today, in this new year, I have achieved success! Thank you for this recipe. I hope I can do it again 🙏 🤞

[@varyshacute]

Hello I have just baked this bread today it is amazing!!!!! My boys love it! Thank you!

[@michaelfwoodson6360]

Just as I was about to finish my last slices of sourdough, Sune to the rescue! I found the recipe for sourdough sandwich bread on the Food Geek site on KZbin. Now my mother in law can stop complaining about my bread not fitting in her 73 year old toaster. Great looking bread! Great tasting bread! What more could you ask for while self isolating during the corona virus pandemic. Thank you! Michael in Arizona

[@VerifiedFiveIron]

These musical selections are fantastic.

[@Foodgeek]

Thank you

[@priyashashank]

Thanks Sune!!! This is the perfect sourdough sandwich loaf recipe! I tried it today and I cannot begin to describe how pleased I am with how my bread turned out! This is the only recipe anyone could ever need to make sandwich bread with a sourdough starter!!!! Thanks again!!

[@redhousepress]

I agree wholeheartedly. I made it today and Its fantastic!

[@Simplycomfortfood]

Thank you Sune. This video pre dates when I subscribed so I am glad I found it. This type of loaf fits my lifestyle. I enjoy a sandwich made with a traditional sandwich loaf. Can't wait to make this bread.

[@mrmorganmusic]

I just made this using approximately 60% AP and 40% white whole wheat flour. Delicious results!!

[@darnbunny1]

Baked this in a 13 inch Pullman. Best sandwich bread ever. Sliced into thick and thin slices perfectly. Flavors of second and third day slices were even better. Won't temp fate further. Going to slice and freeze what is left. Going to bake another soon. Great toasted and spread with garlic butter!

[@tamirarivas1061]

I made my two loaves today and Wow!!! So good, soft and tasty-my family loved it. Thank You! It took a day and a night, baked them in the morning but totally worth the time. 😋

[@nbks6w8]

Thank you so much for the scaled amount (1200 g) for one large Pullman loaf...perfect for the two of us. Very appreciated. Happy New Year!!

[@Foodgeek]

Thank you and happy new year to you too

[@SergioCesaretti]

Thanks Sune! Your Channel has become my favorite KZbin Channel. Keep up the great work!

[@Foodgeek]

Thank you so much

[@nico1vuela]

I am glad there is someone like this guy, sharing this amazing yet simple art to all. Baking has become a practice for me and this page is gold.

[@AviSchwartz1]

I made the bread yesterday and it came out fantastic. Until now sourdough bread for me was only for rustic loafs so this bread came out as a total surprise. I definitely added this bread to my permanent list.

[@phuongpham-of2fb]

I am not a white bread person. I attempt to make this for my kids and grand kids. Although I was unsuccessful to make it rise as high as a sandwich. The flavor is so good and so addictive. Good job. I will work on this again in the future. Definitely love this bread.

[@mj4186]

Fantastic! And absolutely amazing! Thank you, thank you, thank you. The only thing I would even remark on is that I don't spray the USA pullman pan with non-stick spray as overtime, non-stick sprays will eat away at the coating. I have baked in my pullman pan without spraying and the bread has no problem coming out of it with no issues.

[@jillk2316]

OMG are you kidding me!!!!!!! this is the most amazing bread i have had the joy of eating! I used that Pulllman you suggested and it is perfect!!! your awesome and so easy to follow your directions. THANK YOU!!!!

[@neilbateman7039]

Beautiful! Made this today as a change from the standard sourdough loaves I've been making, this bread is delicious, has a thin crust and is lovely and moist. I found the femerntation took longer than usual for some reason, but that's no problem. Thanks Sune, your well explained videos and your awesome calculator make you my Sourdough Guru now!

[@beatrizvasconcellosdebarro3959]

I have done this recipe more than 20 times already, it never fails me. As always, thank you so so much!

[@claudiag.2055]

Best sourdough sandwich bread ever. Made two loaves last week, subbed 20% whole white wheat and it's amazing, changed nothing else. It slices and keeps great and it took very little effort to make it.

[@tinakoernermashood6422]

I just sliced mine. Instead of butter I used homemade ghee and also added a handful of a seed mix and hemp hearts, as well as light brown sugar and holy macaroni I am in love 🥰 definitely an absolute keeper of a recipe!!! I used my hands btw

[@Tabbey589]

Just made 4 loaves and they turned out amazing. Thanks !

[@tristanrl1940]

Nice alternative to a lean sourdough and tho the baking temperature is curiously high. I often make enriched sourdough rolls for my guests here at my B&B and wish to add Pain Perdu as a menu item. This recipe would do well. Slices being consistent however has posed a bit of a challenge as the loaves are quite supple and don’t always cooperate when making use with a serrated bread knife. Many thanks for the post. Your channel is lovely

[@Foodgeek]

Thank you ❤️ I have a newer much simpler version linked in the pinned comment 😊

[@mayng777]

Hi Mr Foodgeek, I am from Malaysia, have been following you for about a month. And I just bake this today.... I bake one loaf as I use half of your recipe. The bread is so delightful and yummy just eating on it's own. With the time spend next time I will bake two loaves and give one to a friend. Thanks for all your guidence and sharing.

[@RealHypocrisy]

I love how clear and concise the directions are, thank you.

[@BlrBiker]

Hey Sune, I used your bread calculator to get the proportions right for my loaf tin, and it came out perfect! I just used some very basic lockdown ingredients that I had in my Indian pantry, and the crumb came out super light and airy, with a soft and buttery crust. I'm definitely going to make this again. Thanks so much for this recipe!

[@molliesdad4702]

WOW, I just found your channel and am thrilled beyond belief. After searching KZbin for several hours it seems I have finally found exactly what I have been looking for. I am going to get started tomorrow as it is a bit late here but I am very excited to give your recipe a try. Thanks very much for sharing this and so many more recipes.

[@mrfunkedude]

I just made this bread yesterday and it turned out DELICIOUS! This will be my go to sandwich loaf from now on.

[@JorgeSantos-ph4ip]

Made this bread yesterday and I'm for sure never going back to store bought bread anymore. It came out sooooo good!

[@cynthiasutton5691]

OMG...my first sourdough sandwich bread turned out fabulous! Thank you Foodgeek for a new "bread for life!"❤ I wish I could share a pic, so satisfying Sune!

[@margarethany]

This is my regular bread recipe now, it’s already been few months, thank you :D

[@michaelplaysbass]

Suppose I'm bad at science, because I'm testing two variables at once; doing an overnight final proof, but also, based on a Kenji biscuit recipe, I subbed out the butter and milk (plus a little water, for hydration's sake) for heavy cream! Apparently it's got all the fat content of butter, and Kenji seems to really know his stuff. The dough came together great, and I can't wait to bake it tomorrow. Thanks for all the inspiration, Sune!

[@Foodgeek]

There's nothing wrong with trying out stuff. It sounds like it would be a delicious bread :D

[@michaelplaysbass]

You were spot on; this is delicious! Super fluffy crumb, great "buttery" flavour, and the overnight proof added some real tang. I'd be curious to see your thoughts on a sourdough made with heavy cream; way less effort than cubing up butter! :)

[@xin-xinmah8517]

Halo Foodgeek, I try this recipe again, 3rd time. Used kialla organic plain flour, followed your recipe to the dot. Dough temp stayed around 24 Celsius. Beautiful loaf, gorgeous smell. Got to wait till tomorrow to cut the dough to see the crumb. Thank you and good night.

[@blayne2029]

Second loaf turned out perfectly - i messed up the first try by using part whole wheat flour and a sugar substitute. Only thing is it blew out on the top - it would have benefited from scoring. Love your videos!

[@henjak448]

Thank you Sune for this wonderful rcipe. I will try it this week.

[@Foodgeek]

Thank you

[@HopeHempstead]

Oooh!...Hokkaido Milk bread ingredients and Starter?! Genius! I make both breads ALL the time, never thought of combining them, thank you, I'll definitely be making this.

[@thatoneguy99100]

That Bigsby Tele in the background is beautiful!

[@sallywright2217]

you bake such lovely breads. I will one day master the sourdough arts. But the starters never cease to amaze me.

[@valisesgourmandises2571]

Beautiful video, I subscribed within the 1st minute! As a Canadian living in Germany, I miss soft sandwich bread so much. I've been having fun making sourdough bread, and a sandwich loaf was next on my list. It was also interesting to see the result from the two different tins. Thank you! :)

[@Foodgeek]

Thank you

[@apsabovethesky]

This recipe came out perfect. I halfed the recipe because I had only one bread pan, and I am totally regretting it now. Much appreciated, thanks.

[@yinnikkuma]

I made it today and it was perfect! It was so soft and moist. So much better than mass produced breads! Thank you for sharing this delicious recipe.

[@HippoShemp]

I've made this recipe twice now..the first time is was awesome. The second time, I tried using 50% whole wheat flour and 50% regular white flour and it was even better! Totally recommend. thank you Sune

[@anglik1493]

Love this bread, made it with dairy free spread and it worked just as well. I forgot to feed my starter the night before so just added active (and hungry!) starter after the autolyse. Bulk proofing was quite long about 4.5 hours and final rise was about 3 hours. Will be making again, thanks for the recipe!

[@carterlee5626]

The elegant way he speaks

[@monkitoes]

Seriously, my favorite recipe! I don’t have a mixer yet (stuck somewhere), so I made mix butter into the dough. I did 3 sets of stretch and fold and an extra coil fold then I had to stick in oven due to time. After 5 hours in fridge, I let it sit on counter to thaw for an hour before shaping and 2nd proof in loaf pans for almost 4 hours. I used 400f for 35mins then 375f for about 18mins. Crust came out soft! Thanks for the recipe!! I’ll be baking more of these! Couldn’t bake these fast enough though!

[@efich2765]

Hi.....I’m from Cyprus.....it’s been two years now that I’m making bread with sourdough....I just love it!! You’re recipe looks delicious....I will try ...my granddaughter loves the sandwich bread....one question.....can I do the recipe by hand?.....and will it be the same way? Thank you so much!!

[@Foodgeek]

You can do it by hand. It's a bit more work, but you can get the same results :)

[@ronmsharonm2708]

I found Sune late in the game but love his recipes and methods. I tried this recipe last night and followed the recipe to the T. My dough turned out more like a ciabatta consistency and seemed over hydrated. I tried to add more flour while but didn't help. I couldn't actually do any shaping in the final proofing but just poured the dough into the bread pans. The result wasn't pretty but has amazing texture and flavor.

[@superfoodsmoothies]

Now that you've updated your master sourdough method, would you also advise mixing everything together at the beginning of this sandwich loaf? The levain and the butter, or just the levain with the initial flour and water, as you now do with sourdough batards and boules? Love your new master recipe by the way, it worked out well when I followed it today, thank you 🙏

[@mattwesthaver6909]

Your sound editing is AMAZING

[@kaclark9696]

LOVE LOVE YOUR VIDEOS SUNE!!!!! From Arizona U.S.A.

[@judithmingram6144]

I'm binge watching your videos and would love to see a sandwich loaf with some whole grain? Definitely keep doing what you do!

[@latica8278]

Thank you for this recipe! I followed it exactly and I had great success. I’m not a big fan of how dark the egg wash made the top of the loaves, but I still love the bread. Your instructions were excellent!

[@Foodgeek]

If you bake it in a pullman tin you won't get the same kind of browning on the top :)

[@latica8278]

@@Foodgeek Thank you.

[@evelynda5235]

Smelling it in the oven right now! Cant wait to taste it!

[@inderjeetbhamra5421]

I just baked this bread n it has come out to be soft n fluffy. Thank u

[@Foodgeek]

My pleasure 😊

[@redhousepress]

I made this today and it was fantastic! I screwed up on a few things but luckily the recipe and method is very forgiving. Ill be making this regularly as it is soooooo good! Thank you sooo much!!!! wow. Sooo good!

[@eda7875]

by far the best looking sandwich 🥪 bread Ive ever seen in my life. Jesus.

[@bigsidable]

Hell I already like this channel. Those guitars hanging in the back.

[@patriciaarrance790]

Tasted amazing I ended up final proofing in fridge overnight as my day was interrupted . It raised beautifully and baked up super looked awesome.👌👌

[@jj123123123100]

Wow just the recipe I ws after! Thank you! Hopefully will try this out tomorrow :D

[@Foodgeek]

Cool :D Let me know how it goes :)

[@stitchknit72]

At last, the bread I've been looking for. I love the sour dough flavor but hate the big holes. I thought I would have to combine a big batch of starter in a normal yeasted recipe. Thank you for showing us this beautiful bread.

[@lauriemullens5784]

Sune, I have looked at your videos and have learned from each one. You have mastered the art of producing an informative video with a pleasing and engaging delivery. I think it is obvious you are in "your zone". Thank you for taking the time to be THE Foodgeek. No more wondering. This week I made your Pain de Mie which had a wonderful buttery taste and soft crumb. I now would like to make another one with 40 percent whole wheat. What are your suggestions for getting close to the same results but with the whole wheat substitute?

[@xin-xinmah8517]

Hey, just to say i tried this recipe and it turned out really soft, bouncy, the way i liked it. I used only half of your recipe. Thanks again.

[@PhilosopherKing73]

Just pulled my first two loaves of SD sandwich bread using this recipe and it came out AWESOME!! Thank you for the recipe and the channel!

[@J-tu3hw]

Great stuff - always enjoy a bit of your humor! Any story behind those cool guitars?

[@pistolpackingmama1487]

Mr. Foodgeek, just found your channel, AMAZING!!! Thank you so much for including dough calculators and pan size calculators!

[@sharishaw32]

Sune, I just pulled two perfect loaves of your recipe from the oven, one using my Christmas Pullman pan and one in a loaf tin, and I’m so delighted. They’re beautiful and the recipe and video guaranteed my success. I’m so grateful to you for your dedication and hard work in putting your recipes and channel together. Regards from Michigan, USA! How can I send you a photo of my bread?

[@Foodgeek]

Wonderful 😊 You can send the picture on Instagram or to the email in the About section here on KZbin ❤️

[@mrzpavel]

Thank you for the recipe. Just made this bread. It is little bit too sweet for me, but overall it’s good. Special thanks for bakers and different pan size calculator. Cheers 🍻

[@Foodgeek]

Fortunately it's easy to fix, I think it'd be great without sugar too :) You're very welcome

[@celeritas2-810]

Great video thank you! I'm going to try with no stretch and folds on half the dough after watching your recent comparison video!

[@martinvo7369]

Inspired by your brioche Experiment I simply melted the butter and added together with the starter. So I could easily do everything without a machine. It was perfect, so delicious!😋

[@frankd5119]

I made this over the weekend, it was FANTASTIC. Thanks for the video and the recipe.

[@Foodgeek]

That's great to hear. Thank you

[@desireereiach5869]

I am so enjoying your sourdough videos including the wonderfully informative experiments. Music is great too. I have learned so much! Thank you.

[@jamersdarn5544]

Hello

[@elboberto7]

I’ve been loving this sourdough series. Do you have any tips to make the bread more sour? Maybe an idea for another experiment video

[@Foodgeek]

Generally, use a larger proportion of fermented flour (so larger levain), let the levain peak and leave it longer before using it, use a larger proportion of whole wheat or even rye in the levain 😊 I'll put it on my list 😁

[@stefaniaporfi.2946]

Great bread !!! Thank you so much !!! ❤

[@Foodgeek]

You're welcome

[@sandramussio1551]

Sune, this bread turned out beautifully. The only question I have is why did my top crust separate from the loaf? Basically a large air pocket along the top …overproofed? Underproofed? More kneading in the mixer? Any suggestions would be appreciated. Thank you. Will definitely make this our main bread for sandwiches.

[@Foodgeek]

Without seeing it, I'd say a slight bit under proofed :)

[@dianesasso-defelice4642]

This is without a doubt the best and easiest sourdough sandwich bread recipe!

[@ismailbeevikmpitchai3650]

Hi Suun I made the sandwich bread today.Everything was fine until the second rise.the dough didnot ferment well during 2nd proffing. I went ahead baked it. It is cooling. It doesn’t sound hollow . May be the second try will be better. Tku

[@evisfyri1193]

Perfection! Please let me know you don't use steam at all when baking? And can I put it in the fridge for a cold proof?

[@judysstudios]

Thank you for making this video. A pullman and a regular open loaf pan affects ONLY the SHAPE of the loaf or the texture too, especially the crust (softer vs crustier??). Thanks

[@anastasiiamoralez6763]

Your videos always make me going! ;) Thank you Sune for all your work and your music!! Love the music!

[@suecallaghan8936]

Thank you so much for your wonderful videos Sune. I have been glued to the iPad and/or kitchen for two weeks now since our country’s lockdown and finding your website, lol. Even my bass guitar practice has taken a back seat 😲. Anyway, question for you! I have just finished making this recipe and the loaves rose a lot on resting before baking and even more in the oven. Unfortunately when cut into, they both have air pockets of about 4cm under the crust and then a wonderful fine delicious crumb which is a good 8cm. Can you tell me what causes the air pocket? This really is a science and I am very grateful to you for all your hard work and sharing. Happy baking and guitar playing to you! 😊

[@LaGrossePaulik]

I will try your recipe :) and I will let the dough in the fridge for 12h (for some reason I digest long raised breads better)

[@ebrahimsaleh5040]

Looks great , thank you very much for everything.

[@Foodgeek]

Thank you

[@bensladkov6780]

What a nice developed DOUGH! Thank you

[@Foodgeek]

Thanks and you're welcome

[@sonnithehungryyogi4458]

Omg!!! Starting this today! Looks fantastic

[@Foodgeek]

Thank you

[@exciplite]

Thank you for your work, I love your bread videos, your tests... Thank you so much!!!

[@Foodgeek]

Thank you so much

[@HighDesertVideos]

Sune, THANK YOU --- I've learned so much from all of your videos! Each and every video is FANTASTIC!

[@maryhollingsworth2856]

I apologize if you have already covered this. Have you baked desem bread? If not, I would love to see your great teaching on this. Thanks.