The Perfect Sourdough Sandwich Loaf - Plus lots of laughs!

I have been making our own sandwich loaf bread for almost 2 years. And in that time, I've perfected the recipe so you don't have to make the same mistakes. You can make your own starter, get some from a friend or purchase online.
I used an organic hard white wheat flour (hard red wheat will work too), and I purchased the wheat berries from Azure Standard.
Master Recipe:
500 grams strong bread flour
350 grams water
5-8 grams sea salt
50-75 grams fed and active sourdough starter
Mix your fed starter with the water, and then combine all ingredients in a large bowl. Mix with a spoon, and eventually with your hand. Cover, and let sit for 1.5 hours.
Perform 3-4 sets of pulls over the next few hours, with 60-90 mins between pulls.
After the last set of pulls, place in your loaf pan, cover and let proof in your fridge. In the morning, you'll most likely need to let it finish proofing on your counter for 2-4 hours. Once dough is level or slightly above the edge of the pan, preheat your oven to 450 degrees F.
Bake for 40-45 mins, checking at 40 first. You want a beautiful brown color, without any burning.
Remove from pan, and let cool for a few hours. Slice with a sharp serrated knife and enjoy!
Waxed cloth bread wrap:
amzn.to/3lHhBOa
Loaf Pan:
amzn.to/3aTVMVL
Bread Knife:
amzn.to/3mWCrc0
MockMill:
mockmill.us/product/mockmill-...
Mountain Rose Herbs (where I buy all our home apothecary herbs and spices in bulk):
aspireiq.go2cloud.org/aff_c?of...
Azure Standard - Organic bulk Food Buying, free to join!
www.azurestandard.com/?a_aid=...

[@mtbales0805]

Love the REAL life experience with a family and making something so unique and rewarding! I get joy and happiness when making my sourdough recipes because they never come out the same way. Thanks for sharing!!!

[@ineedminions]

I have been trying starter recipes and tried your starter method twice. GUESS WHAT!!?? after 13 days, my starter rose!! I cannot believe it. She is in the fridge until the weekend where I can use this recipe and try to make a loaf. Thank you for your inspiration! And tell Giuseppe that Magdalena says "hey!"

[@thatslife5263]

Hello. Just wanted to let you know, I watched your grain, milling video and the Azure vid. Very nice, thank you. Keep up the good work and keep smiling! 😁

[@TheHappyHomestead]

I really appreciate the kind words! Thank you!!

[@karenpage9383]

I know this video isn't new (just working my way through your Ferment playlist) but had to tell you about the Pullman loaf pan from the same company, USA Pan. I have quite a few pans from them and they are all amazing but the Pullman is my fav! Its a bread loaf pan with a sliding top that creates a square loaf (perfect for those fussy husbands who complain a home made loaf in a tin isn't big enough for their sandwich masterpieces😉 The pullman comes in 2 sizes, the larger being the same size as a store bought loaf of bread, again adding to the "normal" factor for fussy teenagers or whatever. Now, I'm new to sourdough but I've seen it done in a Pullman, but timing is key to keep it from oozing out the seems of the lid. And the USA Pans are already non-stick; you shouldn't have to grease the pan at all. I just wish they were aluminized steel since aluminum is getting blamed for dementia and trust me, I can't afford anything else taxing my brain! I've been dying to try their stoneware but haven't been able to justify it with all the glass bakeware pieces I own. What I will buy first will be their muffin pans because mine suck... no good place to grab them out of the oven. But the USA Pans have a good inch or more at the ends of the pans to grab them with an oven mitt on. Genius! I love that they are made in the USA but be warned that their nonstick bakeware is made from "global sourced materials" *sigh*.

[@TheHappyHomestead]

Thank you for the info!

[@pomainvillet7266]

Just come across your video, 👏🏾. Thank you so much! By the way, your interval facial expressions were a riot😂🤣

[@TheHappyHomestead]

😊 thank you

[@deborahtofflemire7727]

Looks yuuuuuumy

[@diannasmith5705]

Discard is also good for the mulch pile. Every once in a while i put in which helps the breakdown bacteria

[@TheHappyHomestead]

Thank you, great idea.

[@deborahtofflemire7727]

Yup this is real. I do it back words. On sandwich sour dough I us honey in when I mix my starter water and honey .then I mix in the four let it sit for an hour or so. The like I do the stretch n pull and after several hours I put it in a oiled bowl cover it and refrigerate over night, and do all what you do next day cut it put it in my cast loaf pans.let it rise in the pans then bake.been working for me with a lot of LUCK

[@KatMa664]

Your bread turned out great. I thought it was going to be dry. Since the dough was stiffer than I’m used to. But you got a nice domed top and mine have been flatter with freshly milled grain. Maybe mine are too hydrated. I’ll try your dough to water ratio. I slice my bread after it cools off completely and then put half of it in the freezer and the other half in the fridge. It can stay in the refrigerator for well over a week even two weeks. And comes out and is just as soft and fresh as it was the day I made it. I don’t leave it in one piece because the family will butcher it lol. They are able to take out a piece or two with no trouble.

[@deborahtofflemire7727]

I love my cast iron loaf pans

[@sallyrucker8990]

It’s really only water salt flour. Only three ingredients. The starter is just flour and water.

[@sallyrucker8990]

I have a glass loaf pan. I’ve never had to coat it. The bread just pops out.

[@joerabena20]

The grinding sound of the spoon on that bowl hurt my OCD!

[@rebeccadees2300]

The lodge loaf pan comes pre seasoned so do you need to do anything to it before using? How do you care for it after each use?

[@TheHappyHomestead]

I love my cast iron, and the more you use it, the better it becomes. Never wash with soap. I almost always use lard to cook on it, just a tsp or so, and when I'm done cooking I either wipe it out with a cloth (I have one designated that gets washed once a month or so) or put it back on the burner (while still very hot) with about a cup or water. The water will instantly get all food bits off. Just dry really well. And sometimes after, I've cleaned it out, I will re-season with lard.

[@digitoes]

This is a great video and I pretty much do the same. In fact, I have ALL the same utensils you do, right down to the Mockmill and the beeswax cloth, which I also use to store the loaf in. It keeps it just the right amount of moisture. I’ve used the USA pan but lately I use a random stoneware pan that’s also working well. “Doing” sourdough is like Christmas morning every time I see it rising in the jar or pan and seeing the golden loaf come out of the oven. My starter’s named Brigette Bar Dough, aka BB. What’s yours? Thanks for your great video! Sarah in TN

[@jessicarice4486]

What kind of fabric do you use over your starter?

[@TheHappyHomestead]

I just use a scrap piece of cloth from my sewing. It's a think cotton fabric. You need something breathable. Nothing too thick.

[@kristenwahlstrom5365]

Its really only 3 ingredients. What if your not home all day to do all these "pulls" can i use my pullman pan? Also why would you want your sandwich bread to have holes??

[@TheHappyHomestead]

You'll have to do some sort of pulling/kneading with sourdough, and especially with Whole Wheat dough, because that's what helps the gluten proteins relax. I plan on filming an update to this video, but you can easily keep your hands on time to 3 sets of pulls before letting is bulk ferment.

[@denisemoore9316]

Can the wait times for between pull be lowered to 30 minutes???

[@TheHappyHomestead]

Yes, but not lower than that.

[@sharonbos3507]

Where do you store the discard?

[@TheHappyHomestead]

I just keep it in a small container in the fridge. When I have enough, I'll use it to make waffles, pancakes and other baked goods. But it;s also a great backup in case you do something to mess up your current starter. You can take some discard, and feed it to create a starter.

[@sharonbos3507]

@@TheHappyHomestead ok thanks. And for the starter, is a 16 oz jar big enough or should I use something bigger?

[@TheHappyHomestead]

@@sharonbos3507 I use a pint jar, and haven't had any issues.

[@rebeccadees2300]

Why do you use the beeswax cloth instead of a regular dishcloth?

[@TheHappyHomestead]

Just preference. :) No other real reason.

[@harolahcheser6877]

How does this bread toast??? I am looking for a sourdough recipe that will toast well. How does this bread toast????

[@TheHappyHomestead]

I think it toasts great. Let me know what you think.

[@BigsexyChickenthighs]

Actually Rose's homestead shows you how to do a same day loaf and it's a really good she's also on KZbin