Sourdough Sandwich Bread | Start to Finish

🍞 Here's my straight-forward sourdough sandwich bread recipe that's virtually foolproof. This recipe makes a soft and fluffy sandwich bread that's a little bit sweet and has just a hint of flavor from the sourdough starter. Great depth of flavor - perfect for sandwiches or toast. It's definitely next level white bread.
Give it a try today! Find the recipe information below.
✏️ Recipe:
Bread Flour 450g
Water 150g
Milk 100g
Sugar 25g
Salt 10g
Butter 50g
Sourdough Starter 100g
This video was kindly sponsored by the Buydeem 4-Slice Toaster. Thanks, Buydeem, for the great retro-looking toaster.
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Check out these other videos from my channel:
👂🏼 How to Get an EAR on Sourdough Bread - • How to Get an EAR on S...
🍞 Easy No-Knead Sourdough Bread - • Easy No-Knead Sourdoug...
🍞 Tartine Country Bread (Sourdough Tutorial) - • How to Make Tartine "C...
🍞 Sourdough Oven Spring: 5 Tips - • Sourdough Oven Spring:...
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[@lenom1289]

I've watched a lot of bakers and at some point, after becoming popular on KZbin, they get into an almost scientific way of baking bread: ratios tables, lamination, proofing boxes, etc. They lost me. Then, i discovered Grant. Please don't change, keep it simple, as it should be.

[@mytree123]

Thank you !!! My New Sourdough starter did a great job making your bread recipe. This is my New GO to Sourdough bread . Makes a beautiful loaf of BREAD and taste awesome !!!! THANK YOU !!!

[@27kjh]

I love how you get to the point. In a short time you show us clearly everything we need to know about making a loaf… without a lot of useless information. You do such good instructional videos.. I’m never left with a bunch of questions. Thank you.

[@antoinettetermine9612]

I made this bread today. I noticed the family lingering in the kitchen. I took the bread out of the oven. It was the most gorgeous loaf I’ve ever made. After being barraged as to when I could cut into it, we made it 45 minutes, I sliced it up and in 10 minutes it was gone! It tasted as good as it looked. Thank you for sharing this recipe.

[@karlbaratta9086]

Thank you for posting this recipe. I followed it closely, and the results were amazing. Excellent recipe!

[@susanabdallah8020]

Than you for best instructions for bread making. Is the best. Bless you

[@shawnflynn7235]

Excellent bread! Thank you!

[@anigrigorian-smith9454]

Wow just made bread with your recipe, THE BEST recipe ive tried, thank you so much, you got a new subscriber ❤

[@diannabragg6751]

I made this and it’s wonderful. Thank you Grant

[@carlsummers621]

I baked a loaf of this today. I am really pleased with the outcome. Bread is flavorful, yet not overbearing from the starter. I will use this from now own. Thank you.

[@pattyalberty8656]

Just finished the loaf today and we are really enjoying it! Was a little bit scared but managed to get through it. Second time of making anything sourdough!! Thanks for the video!

[@debanderson5038]

I have been trying to create the perfect sourdough sandwich loaf since January of this year. I was not in love with any of the loaves I made. Until today. I had found your recipe about a month ago and just got it accomplished this afternoon. It is exactly what I have had in my mind all this time. There's the softness, the just-right amount of sour tang and the ease of execution all rolled into one recipe. Thank you for sharing with us the "fruit" of your hard work to perfect this loaf! Delicious, nutritious, makes me feel ambitious!

[@TheSuprgrl]

Can't wait to try this one!! Thanks Grant! You da bomb

[@GrantBakes]

😀

[@rachelbabcock1409]

This method and recipe is FABULOUS ! Thank you!

[@GrantBakes]

Glad you like it! Thanks.

[@rosa-erendira6495]

Thank so much for this recipe!!! Delicious!!

[@GrantBakes]

Thanks for trying it!

[@sharonhenry3738]

Sourdough bread looks yummy,I'm going to give this a try thanks for sharing.👍

[@GrantBakes]

Thanks!!

[@CC-lv1ox]

Just made this one. Very nice. I used home made buttermilk instead of whole milk. This gave an extra tang. Thank you.

[@jk-mx7so]

WOW - what a beautiful and nutritious loaf of bread. Thank you for this recipe.

[@GrantBakes]

Thanks!!

[@ariainman6691]

Grant, so glad you made the Sandwich Recipe available. I do not like the Round Shape. Will be baking soon. Thank you for sharing.

[@elaine_2570]

Just made this bread today. Super easy and came out great 👍🏻 totally recommend it

[@GrantBakes]

Great to hear! Thanks for the comment.

[@lacocinavirtuosarecetas]

Thanks, simple and easy recipe 😊

[@zootybeano]

I've been winging it for a couple of years, thanks for the recipe. I've been using a lot of starter, like a jarful, and not even sure how much flour but they always come out nice without measuring anything, lol.

[@supatjaneesudasna292]

WOW ; ) Thank you so much. I can’t wait, must try.

[@suelitanaka4652]

me too

[@GrantBakes]

Try it! :)

[@mamikolouisekasagi1850]

I got a beautiful sourdough bread. Thank you for sharing.

[@GrantBakes]

Wow, thanks for making my recipe! 🍞

[@karenlittle562]

Great, love your videos! Keep it going! Exactly what size loaf pan do you use for your sandwich bread? Thinking about buying non stick! Thank you so much🤗

[@susydzikowski5137]

thank you again, I will definitely do this!

[@GrantBakes]

Please do!

[@sheripoggi3309]

Hi Grant, thanks for sharing such an easy approach to sourdough. I've got my 1st loaf ever, using this recipe, rising in the pan on counter. Question, what is the best way to store this baked loaf, or any homemade sourdough bread in general? Thanks much!

[@hana_yori_dango]

I just made this loaf. Super yummy! Thanks so much for the recipe. It's hot where I am so instead of proofing the dough on the counter overnight I put it in the fridge after two hour outside. The next morning I let the dough come back to room temperature before continuing. The second proof was 5 hours instead of 8.

[@GrantBakes]

Good adaptations! It's definitely hotter now here too so I'll do something similar the next time I make this.

[@marzenasthisandthat4136]

I can't thank you enough! This recipe is amazing! I made it twice already - the bread is so yummy! I will never use commercial yeast again. Thank you again for sharing!!!!

[@GrantBakes]

Thanks!

[@gaianeg7927]

Beautiful!

[@auracollins5549]

De nuevo Gracias por este tutorial , haré este pan pronto

[@GrantBakes]

👍🏻¡Genial!

[@jasonreid611]

As always. Well presented. I will try this.

[@GrantBakes]

Thanks, Jason! Much appreciated. Let me know how you like it.

[@jasonreid611]

@@GrantBakes okay...this might make you laugh...I did a double batch of sourdough bread dough...with the idea of doing half in a loaf pan. Found out my in laws were coming over and in a rush decided to cook the whole thing in the Dutch oven. It looked to come out perfectly. Until 2 hours later I cut into it and the middle oozed out raw dough. I can still hear my mother in law laughing...

[@GrantBakes]

@@jasonreid611 Oh wow! Yeah I bet it was because it was twice as large of a loaf 😂 it probably needed a lot more baking time. Haha see, sometimes you just gotta try something and and make mistakes. This is what happens when you go off-script, Jason! Haha thanks for giving it a go anyway

[@stevederosa8937]

Thank you for all your videos. They are great and very informative. I have been successful with your other recipes and would like to try this one. But I have a glass loaf pan and would like to use it instead of buying another pan. The only modifications I can think of would be the baking temps. Thanks again and keep up the great work.

[@twstamper]

I have only used glass loaf pans for my bread, I’m on my 6th loaf and have had no problem even using a regular sourdough recipe. I butter the pan and bake a 375 for 40 to 45 minutes. It makes nice crunchy toast that my husband loves. If sandwich bread was my aim, I would use an egg or milk recipe for a softer bread, same buttering the pan and 375 degrees for 40 to 45 minutes. I don’t use steam either way and I butter the top as soon as it comes out.

[@tiiug.9973]

Every recipe of yours that I've tried has turned out well. I love your simple tutorials with none of the fancy jargon or unnecessary steps. This one is next.

[@bansheetattoo5346]

Stumbled upon your recipe and I really like the straightforward way you present it. My 2 loaves are shaped and proofing, need a little less than 8 hours from right now before popping in oven. I appreciate that you provided an option to knead using a stand mixer. I’m also trying out your leftover 25g of starter method for my next batch of bread!

[@GrantBakes]

Thanks!

[@LA44713]

This bread is the best tasting bread I have made. Thank you grant! It was such an easy recipe to follow and I love how all your videos and recipes are no fuss especially since so many complicated sourdough bread.

[@staceyvaas1210]

Hi Grant, just wanted to say thanks. My daughter asked for a sourdough that has a softer crust for sandwiches and toast. Fed my starter a couple days ago and made two of these! I’m having toast now 😊! Very good. Thank you for sharing ❤

[@staceyvaas1210]

Forgot to add that I didn’t have dairy milk so used Almond milk and it turned out perfectly 😅

[@cherylong77]

This is just what I’ve been looking for! 😍😍 🍞 Thank you Grant! 👍🏻👍🏻👍🏻

[@GrantBakes]

Perfect timing then! Hope you like it, Cheryl.

[@jeanniehunt663]

You make it look so easy! It sure takes a long time overall!

[@GrantBakes]

Thanks! Yes, it's a long fermentation but I think that gets the best result. It's fluffier that way. And the total rise time would probably be shorter during the summer when it's a little warmer.

[@jeanniehunt663]

@@GrantBakes yes it's all about that rise. I'm sure it's totally worth the rise time to get that soft fresh consistency loaf! Really thinking of making this!

[@GrantBakes]

@@jeanniehunt663 Go for it! Besides the kneading, it's pretty hands off for most of the time. Let me know it works if you make it 👍🏻

[@caranelson8764]

My mother in law would say you need more butter and spread it out to all the edges. Great video, thanks 😊

[@jimnewton2183]

That's what I was thinking. Great video.

[@glenntaylor1506]

I just made my first sourdough loaf, this recipe was so easy and the bread turned out beautiful. Thanks so much for this great recipe. Only caveat is, we keep a warm house, after 4 hours it was on the verge of overproofing so lucky I caught it. Great video!

[@KelliRivers]

Did you proof for 4 hours for the first and again for the second rise?

[@Rye_d_baker]

Well done 👍. Will try it

[@GrantBakes]

Thanks. Give it a go!

[@devbachu7072]

Always want to make sourdough bread thanks bro

[@GrantBakes]

You should!

[@Karelife]

I just started some sourdough starter. I had a good mother years ago while living in San Francisco. I usually use my Pullman pans for sandwich bread.

[@sueneo3989]

Successful results follow your recipe. Thanks !

[@GrantBakes]

Awesome, thanks for the comment!

[@gregbooras428]

Thanks I made this today, the only changes that I made was: I put the dough in a pan and did the second rise in the frig for 18 hours. When I baked I just baked in the pan with no steam. Really great bread, sliced really easy and the taste was spot on. Thanks again for posting, Greg

[@KelliRivers]

You didn’t do any part of the second rise on the counter? I’d think you’d need to let it rise at least 30% before moving it to the fridge?

[@jenniferc6868]

Grant, this recipe is great! Thank you. Can you please tell me what the dimensions of the loaf pan you use is? Mine didn’t seem to rise as much as yours did in the pan, then I thought maybe my pan (10x5x2.5) may be larger than yours, hence the shallow loaf. Otherwise it turns out perfectly.

[@raveG244]

This recipe produces an excellent loaf! I have made it three times now, and all breads turned out spot on. They are rich in flavor (tangier your regular Tartine style bread) with a fluffy crumb that holds together well. I have the occasional large bubble but overall proofing is not a big issue. I played with the ingredients a little, used 10% spelt or whole wheat and replaced sugar with honey--success each time. This bread makes a great grilled cheese, one for the adults.

[@mashat502]

What are the proportions of the flour, please?

[@raveG244]

@@mashat502 I usually substitute 10%ish (50g) with whole wheat, rye, spelt, or whatever I feel like. So, it's 400g of bread flour plus 50g of something else.

[@ewas8226]

Mine takes forever to proof…. Either my starter is weak or it’s too cold in my house😔 oven with light on doesn’t help. Right now it has been in a pan for 15 hours and it’s not big enough to bake.

[@user-uv7vp7wh8h]

Can I use a bit of whole wheat along with white flour ?. Thanks love your recipes

[@suzyb.6234]

The only addition I make to the finished product is apricot preserves! Delicious!!!!

[@GrantBakes]

Sounds great!

[@debcambria665]

Beautiful

[@bobcongleton3485]

Hi Grant, I just recently discovered your videos and they're excellent! Just curious, how do you determine when to stretch/fold, like in your basic sourdough recipe vs. kneading, as you did in this one? Is it based on the hydration level? Thank you!

[@GrantBakes]

Hey, Bob! Thanks for following along. I find that with lower hydration doughs, like under 70%, kneading works better, and that above 70% some other form of gluten development, like stretching and folding, works well.

[@rinajoshi4347]

Hi, one question - what is the ambient temperature in your house/kitchen, when you leave the dough to rise for 10 hours?

[@lengman2112]

Higher than mine…

[@melaniegee]

My husband has been begging me to make him a loaf of sourdough bread for almost a week. So I have this in my oven baking right now! I’m going to surprise him! Thank you so much for sharing this delicious, easy to follow, recipe!

[@GrantBakes]

Great surprise!

[@lauradyer6421]

Your regular sourdough recipe was great but my family prefers softer bread for sandwiches... so this is next on my list. 🙂

[@GrantBakes]

My family does too. Highly recommend doing this one! Thanks, Laura!

[@elvinafernandes]

I made it!!! Start to finish following everything you said right from the starter. It turned out beautifully. Now, one question, how do I store it for optimum freshness?

[@lynromero8002]

Since it has butter it won't go stale as quickly as regular sourdough. You can wrap in a tea towel on the counter, then slice n store in the freezer after a few days.

[@abeersk]

Thanks a lot for the recipe . Do I need to do the ( fold and slap ) ? Is it ok if I store the bread after baking in the freezer ? Thanks 😊

[@GrantBakes]

No need to do slap and folds if you follow the process in this video. And I think you could store the bread in the freezer after baking. Sometimes I slice bread and then freeze it in individual slices. They toast up nicely in the toaster that way.

[@glenniejunkin1816]

Thanks so much, Grant! I'm trying your recipe right now. I'm on my bulk ferm. Do you ever do the final rise in the fridge? I've done this with other recipes when "life gets in the way" of my bread baking and I need to further slow the final rise. Thanks again.

[@GrantBakes]

At the end of bulk fermentation you can move the dough to the fridge to "put it on pause." But, with this particular bread, I would still shape it in the pan and let it do the final proof at room temperature. I think it has worked best for me this way when the dough gets a long room temperature proof. It seems to make it fluffier and lighter.

[@glenniejunkin1816]

@@GrantBakes Thanks so much for replying. Will do. Don't mess with success.

[@phuoctinh4517]

Hi I have some question : 1. The bulk ferment (8-10 hours) and the final proof (8-10 hours ) : we put the dough at room temperature or in the frige . 2. How’s about the ingredients for pan size 28x10x10 ( My pan is too bigger than you pan and my pan with the lid ) Sorry I’m the beginner for try to make the bread but I like very much to learn everything from your youtube . I’m from Vietnam so my english is not well ,but I thing you can understand my question Now I’ m making the sourdough starter from two kind ( from APF + water ; raisin ) After finish sourdough starter ,I will try to make sandwich from sourdough starter by this recipe. Thanks for read .

[@kandisbonnesen2035]

Does your stone always go directly under the Dutch oven?

[@gabriellescott5538]

Hi Grant, my dough was gorgeous, the bulk fermentation was terrific, after shaping it only rose to half of yours. The bread tastes great. How can I get it rise like yours?

[@pamjones9790]

Mine didn’t rise much either in the pan. I let it rise for 7 hours yesterday then in the fridge overnight then brought to room temp. It’s in the oven now, but I’m afraid it will be a dense brick. Sigh. I had high hopes.

[@evelynwald9132]

That looks gorgeous and easy. I want to give this a try. Just curious, what is your room temperature at your home? My house is no more than 62-64 degrees F in the winter and depending on the weather, no more than 78 degrees in the warmer months. I checked your website for the recipe but it didn’t provide your room temp. Thanks so much! Enjoying your site very much!

[@jennyw8583]

Oh man! I love this recipe and was super excited to try. I had everything the temp it should be. I added the softened butter too late, I think. I forgot to put it in with the flour and after kneading in a standup mixer with the dough attachment for about 5 min, I realized I forgot the butter. It seemed ok but never rose. Do you think I ruined it? Please help!

[@linnieknight4595]

Question about the ice cubes in the oven. After those have already melted and evaporated do you leave the skillet in the oven or remove it?

[@NamitaTiwari-zi4qy]

Thanks for the recipe. Will try it asap. Am new to Soudough baking and have not been able to get a perfect sourdough boule as yet for various reasons. I seem to be getting the bulk rise and proofing cues wrong. Is it possible to over bulk ferment this loaf? If that happens would it affect a lot?

[@GrantBakes]

It's definitely possible, but if the dough is doming over the top of the pan, go ahead and bake it. :)

[@NamitaTiwari-zi4qy]

@@GrantBakes Thank you. Will give it a try :)

[@Stuckie64]

Hi Grant, do you have a link where the pan you used can be purchased. (Also what size loaf pan did you use) My bread came out very dense but I think it’s because my pan is too dark. Ty

[@shawnflynn7235]

So for the overnight ferment it is under a dry towel? Not in a closed box or bag to keep the humidity up? Also, the milk is at room temperature for 24 hours. Is that a concern? Looks like beautiful bread. Trying it now.

[@ginabisaillon2894]

Yes, milk and butter bread is the best for sandwiches!

[@dashermike3207]

What are the dimensions of the pan shown in this video? The pan on Your Amazon store shows 8.5 x 4.5 x 2.5 but the pan shown on your counter looks much deeper than 2.5”. Just curious. Great instruction!

[@kerncountyrd5263]

What size loaf pan are you using in the video? The amazon link you provided is for 1lb, 1.25lb, and 1.5lb pans.

[@dollypop246]

Hi! Do you use bread flour to make this loaf, or regular flour? I've had the issue with making sourdough loafs before (mich different recipe than this one though), and when I slice the bread breaks apart and crumbles. I am wondering if it's because I need to use bread flour. Love your video, thank you soo much!

[@dollypop246]

sorry actually I just looked over your recipe and it does say Bread Flour. thank you!

[@GrantBakes]

Yes, definitely try with bread flour. It can make a big difference. 😊

[@thomstal3626]

Do you have to do stretch and folds when you knead the sourdough?

[@kakaocoffee5366]

Thank you Grant! can you make "no kneading" 100% buckwheat bread?

[@GrantBakes]

Hmmm I have never made bread with buckwheat flour, to be honest. It would be interesting to try.

[@helenrahimi6572]

👍👍👍👍👏👏👏👏👏👏great job perfect explanation than you

[@GrantBakes]

Glad it was helpful!

[@rebeccagoodwin7284]

Making this today 🤞🤞🤞I’m so excited! Would it be ok to put dough in fridge overnight then set it out on the counter to bulk ferment while I’m at work?

[@rebeccagoodwin7284]

Follow up. It worked… even put it in the fridge after shaping for a second night, took it out in the morning and by the time I got home from work it was perfectly risen and ready to bake. The bread was DeLicious! Great recipe! Thanks! Making sub buns with it today!

[@GrantBakes]

Thanks for the follow up! Glad it worked.

[@zalehajaafar6390]

Just pre heat my oven. My bread is ready to bake after 9 hours of proofing. Can't wait to see the results. 😊

[@GrantBakes]

Hope you liked it!

[@zalehajaafar6390]

@@GrantBakes ... I love it. Next will be sourdough baguette. Thanks for the recipes. I would like to show you my sourdough bread from your recipe. What's your IG if you don't mind.

[@GrantBakes]

@@zalehajaafar6390 grant_bakes on Instagram

[@Rob_430]

Thanks for sharing. I need help with SD sandwich bread. Looks good, is this recipe on your website? I tried but couldn’t find it. Thanks!

[@GrantBakes]

Thanks for checking there. This recipe is actually in the video description. I'll be adding it to the website soon!

[@Rob_430]

@@GrantBakes thanks for the reply! it’s ok, I transcribed from the video. Your videos are great, to the point, and not a lot of chatter……lol! Nice sandwich loaf there. Maybe I don’t let mine proof long enough. So use to yeast sandwich loaves, which come out well.

[@enam6704]

How do you store this bread? Thank you

[@patriciab7456]

After the last proof can I let it rest for over 12h? I started too late on the. Day so i won’t be able to bake it for at least 15h, would it be ok?

[@Made2Trip]

What does a baking steel do for bread?

[@barbarabello4148]

Hello Grant, I have just a quick question before I try this recipe. I am unable to need the dough because I had hand surgery. I should be able to do all of this in my standup KitchenAid mixer. What I need to know is how long do I knead it on them in the mixer and it what speed. Thanks and God bless from Louisiana.

[@GrantBakes]

Speed 2 or 3 for about 8-10 minutes until the dough is nice and smooth. Then take it out of the bowl and form the dough into a smooth ball before the bulk fermentation. Should work great!

[@barbarabello4148]

@@GrantBakes thank you you’re the best, God bless from Louisiana

[@scmarih]

I would love to try this recipe for my family that loves to make sandwiches. Do you really need the sugar? I am trying to cut out as much sugar as I can out of our diet, thanks for sharing this recipe.

[@jacquelinebrown4839]

I just made this loaf with the Swerve granular sugar and it turned out great. My son is a type 1 diabetic so I also cook with less sugar or a sugar alternative.

[@misunflowerstyle906]

I was in the market for a cute toaster ❤

[@sueneo3989]

I am living in hot climate country, all year around 30-34c, is it ok to do the last proofing for 8-10 hours in the temperature around 30c? Or I shall cut down the time?

[@GrantBakes]

Cut down the proofing time for both the bulk fermentation and the final proof. You'll probably have to experiment to see how long it takes for you. Ideally, for the final proof, let the dough proof until it fills the pan (like in the video) and it should be delicate and really puffy. That's how you'll know it's ready to bake!

[@sueneo3989]

Thank you very much!

[@IBakeBread]

Hi Grant, your loaf looks great. May i ask, do you bake with steam all 40 minutes or may be you take steam out in 15 minutes?

[@GrantBakes]

You can take the steam out after the first half of the baking time. Thanks!

[@IBakeBread]

@@GrantBakes Thanks you

[@happypuppy8221]

Is it safe for milk to be in room temperature while fermenting and proofing?

[@Rob_430]

I do long bulk ferments which works well for my no knead breads, but isn’t 10hours rather long for final proof? I normally proof 1.5-2 hours for sandwich loaves.

[@GrantBakes]

I find that a longer proof for sandwich loaf gives it a better rise and it doesn’t rip along the sides of the pan when the bread expands in the oven. Of course you can definitely cut the proof short based on the temperature in your house. In the middle of a hot summer I would probably only proof this for 6 hours or so depending on how it looks. But yes, it is long, however I did like the result.

[@Rob_430]

@@GrantBakes I made a great” no knead” SD loaf yesterday. I did 8 hrs bulk overnight, shaped next day, proofed 2-3 hours. It’s the best loaf I’ve done, recipe very similar to yours. Milk does make a difference.

[@br4653]

What size loaf pan did you use?

[@808quake]

I like to try this bread. What is your room temp? Thank you

[@nisahahmad264]

I hv made tis bread 3x. Tis is d only recipe i use. But each time d top is not smooth or round n theres a thin layer over d top that separates...

[@betspath]

Internal temp after baking please? 209°?

[@donnarichey144]

I don't like sour. how is this you said a little sour? I tried the whole wheat one, but used my sour dough starter instead of making what you did. I messed it up because I went to my daughters and wasn't back to do the baking. I am sure it would have been good. Its still able to use, but really sour because I used what I finally got to work. You really helped me with the starter so thank you so much.

[@sueatkinson9292]

Can you tell me what your room temperature is. I find that I cannot bulk ferment too long as I end up with a sticky uncontrollable mass of dough. My kitchen is usually around 30 C and high humidity.

[@GrantBakes]

I’m probably around 21c most of the year, so yeah, I would cut the bulk fermentation shorter in your case. Maybe do it during the day when you can monitor the dough.

[@HeavenDelights]

Hey, can I make this with all purpose flour instead of bread flour? And also let me know a wholewheat version. Thanks

[@GrantBakes]

You can definitely try it! Should be fine with all purpose. I’ll get back to you in a whole wheat version hopefully in the future 😊

[@garlandairedales1429]

I use ap flour and it seems to work fine, but sometimes it takes longer to proof. But that could just be my House temp

[@sharonfrazier3192]

Can I substitute honey for sugar?

[@emiliajeow2897]

Hi Grant, if u bake in a Dutch oven, isn't necessary. Do I ve to score it too?

[@GrantBakes]

I recommend not baking in a Dutch oven for this bread. Just bake directly in the oven and get steam in the oven somehow. Also, if you let the dough proof as long as I did, you don't need to score the dough. If you score it, the dough might collapse and look funny.

[@emiliajeow2897]

Thk Grant for your reply. Can I use 50g of wholemeal flour, 150g of all purpose flour n 250g of bread flour instead. And keeping all the rest if water, milk, salt ,sugar n butter the same as yours. Will that be OK?

[@GrantBakes]

@@emiliajeow2897 You can always give it a try! I'm sure it will be different but delicious!

[@emiliajeow2897]

@@GrantBakes Thk greatly for your wonderful encouragement. It a big boost for me to try it out.

[@kirstenlandon3043]

I realize I'm way late to the show, here, but does anyone know how I handle that final proof if I want to bake in the Pullman loaf pan with the lid on? I'm not sure if I leave the lid on for the entire 8-10 hours or...what?

[@johnambrogio9585]

Should the milk and water be at room temperature?

[@944gemma]

Whoops. I think that end you cut off has my name on it. My favorite part of the loaf.

[@jwillar6173]

How about using a stand mixer? My idea is 3 min on low to mx everything and then 8 minutes medium to knead. Does that sound okay? Thanks!

[@GrantBakes]

That would work perfectly! I’ve got some sandwich loaf recipes coming out soon in my new ebook, and I used a stand mixer for all of them. I did something very similar to what you said 👍🏻

[@jwillar6173]

@@GrantBakes Thanks, I’m going to give it a try.

[@garlandairedales1429]

That is exactly what I did and it seems to have worked beautifully. I’m almost ready to bake now.