This is how You make the BEST Sourdough Sandwich Bread

[@the_bread_code]

You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!

[@obertscloud]

I like your videos but so confusing for a beginner, I cook other breads, but not this way and you make it difficult, do you have a easy short video version?

[@pahersey]

I have been failing at making sourdough bread until I found you. I used the technique from this video with recipe from one of your other videos and it worked out perfect. It was the first time my dough actually looked and behaved like it’s supposed to. I just love your videos and your humor. Also I can understand your English better than some Americans.

[@the_bread_code]

Wonderful! Thank you for the nice words. Truly appreciated!

[@YolyCurls]

I was like,; well, that’s a lot of kneading for a non kneading bread 🤣

[@DJBelbe]

I get the same fluffy bread with no knead, lazy person recipe. You cant really go wrong with sandwich bread if your starter is strong. I just mix everything in one go, let do a "fermentolize", fold every 20 mins till its not sticky, let it ferment, shape, throw in pan, let inflate a bit more and bake. Takes a long time just sitting there but almost zero handling time.

[@richardstein5131]

This is the Only recipe and method that got me a light airy crumb, after watching so many other videos, congratulations

[@judywilson5784]

You often refer to your “German”. I think you do a really good job; especially since English isn’t you primary language. Oh, and I really enjoy the bread instruction! God bless

[@the_bread_code]

Thanks! 😃I am just making a little bit of fun about myself. Never hurts 🤣

[@marniesilbergeld3724]

Hi! I just did an experiment with this recipe. I made two loaves: one I spritzed and did not cover with another bread pan, the second I simulated a dutch oven with another bread pan (after spritzing) to see if the extra steam trapped in the pans made a difference. Surprise! Both loaves are gorgeous AND with identical oven spring! Thanks for all your content. I love it.

[@vladimirmilovanovic2882]

Thank you for this! I have learned so much from you over the last few months! Amazing bread!

[@the_bread_code]

You are so welcome! Feel free to reach out with questions at any time.

[@mattdeangelis1147]

This bread came out wonderfully! Every Tag is Gluten Tag with the Bread Code :) One thing I've experienced with both this bread and the poolish one: with my flour, the overnight autolyse develops the gluten to such an extent that it becomes difficult to evenly incorporate the leaven. So I end up with little patches of unleavened dough in the final dough. I've shortened my autolyse to 2-3 hours and that helps.

[@saharhawasli9910]

This bread is the most perfect and good looking bread I have ever seen. well done. Thank you for teaching us this art work.

[@the_bread_code]

My pleasure 😊

[@mariabrent3351]

You are using all purpose flour with 15 grams protein. I cannot find AP flour with that amount of protein.. More like 10 to 11 gram of protein. So I am using bread flour with 12.7 gm of gluten protein. Does AP flour with 15 gm protein exist? Advice? Thanks

[@the_bread_code]

Yes! It exists. Only really high quality wheat flour. But, you can try with your flour too, it will work. I recommend you to also look into making a stiff starter. It has been a game changer for me!

[@YuriRogov]

"Just look at this fff... Look at this... fffluffiness xD"

[@the_bread_code]

Hahaha. I can easily be made very happy by a dough 🤣

[@lsieu]

I LOVE the sound of your bread cutting!

[@dennisbird5901]

Thanks for all the great videos. They have been incredibly helpful. One question: How are you not 300lbs? Keep up the great work!

[@the_bread_code]

Thank you 🙏🏻. I don't know 🤣. Maybe just lucky? 😅

[@the_bread_code]

Episode 1: Yeast sandwich bread: kzbin.info/www/bejne/rKqnhX58qct8mJI Episode 2: Poolish sandwich bread: kzbin.info/www/bejne/eJCVhHijrt6pqdE Episode 3: Sourdough sandwich bread: kzbin.info/www/bejne/pZDbpYmjh5mposU

[@gapey]

now to decide which of them to make first!

[@the_bread_code]

​@@gapey If you have been baking mostly sourdough then the poolish one is going to be a great one 🤓

[@ConcreteKingzOG]

When you switch to 155 ratio do you use 50g 250 250 of flour and water or do you take less of the starter 10g 50 50

[@michelleransom9144]

Can you give me any advice on how to make sourdough sandwich bread that is not very sour

[@anoushkaperkert933]

I did this as per your instructions. Adding rye flour to my sourdough starter was a total flop. It didn't rise at all, even after 12 hours. Luckily I had another starter fed with whole wheat and added that to the dough. After the overnight autolyse, the dough was very cold (it's winter here in Colorado), so after adding the starter it took about 8 hours for the dough to come to the party. Shaping was easy, but it looked really flat. Put it in the fridge overnight and baked it off in the morning. Beautiful oven spring and wonderful crust! Couldn't wait to slice into it and the inside was airy and fluffy and sooo delicious. All worth the time and the doubts. Thank you! This is my go-to recipe now.

[@mvadu]

Awesome techniques here.. You have changed my breads for Good since i started watching you.. Your small glass method worked really well for me. The inner temperature measuring worked too..

[@the_bread_code]

Thank youuuu 🙏🏻

[@Qaeter]

Take a shot every time he says fermentation 😬

[@the_bread_code]

🤣. We will do that on christmas. Whenever someone says something Corona related, take a shot 😱.

[@jonathanwarby9034]

@thebreadcode thanks very much for the interesting video. I am wondering why you are putting so much focus on creating tension during the shaping stage? I understood that is to allow the bread to hold its shape when baking free-form - however the loaf tin provides the support in this case. Would you get a more open airy crumb if you did your bulk fermentation in the loaf tin and baked it directly. That should also save some time as you don't knock back and will therefore pass the poke test quicker. Very interested to hear you thoughts and whether you've experimented with that before? Thanks!

[@SpaceLoreB]

"I'm an engineer" I check the description "follow me on GitHub" me: oh god he's very engineer

[@the_bread_code]

🤣

[@rickknowlan8949]

@@the_bread_code Me, too, which is probably why your videos appeal to me so much. I quit making bread ~ 20 years ago - just too busy - but with covid-19 around and all that isolation, I've started up again. Got my starter going in 3 days, made the "sandwich loaf" but one mistake - bread pan too big for this loaf. But the texture was excellent, and my new starter has a very nice flavour. At most of it with olive oil and balsamic vinegar. Yummy! F=M*A!

[@fletchoid]

I have been baking sourdough for almost 10 years, but still learned some valuable tricks from this 3 part series. I love the flow charts. I once watched a video on "Bakers percentages", and then immediately constructed a spreadsheet for doing a thought experiments with different hydration, different flours, etc. Being very systematic really helps take baking to the next level. It's not necessary, but gives you the illusion of control. I look forward to more of your videos.

[@the_bread_code]

Thanks! You are most welcome!

[@SamGlaze]

The sequel is here! And just in time. My sourdough starter began 8 days ago and is almost ready to go, thanks to you!

[@the_bread_code]

Moin Samuel. Thank you very much. Hope it goes well!

[@davidthomas1138]

I guess I have two questions really, 1. How do get your dough to a 15% protein level? 2. Where did you get your oven stone, it looks like it's an inch and a half thick and I can only find half inch thickness.

[@the_bread_code]

Hi David. I linked the flour in the description. Your thickness of the stone is perfect. Mine is too thick.

[@davidthomas1138]

Thank you for taking the time to answer my questions, thank you I appreciate it

[@davidthomas1138]

@@the_bread_code Again I just want to say thank you.

[@angelamathews4191]

I used this recipe and one of your other ones. In both instances my dough at the autolysis stage is really dry. I'm having to use another 50-100g of water. I also can't find a bread flour with 15% protein. Mine is more like 12.9%. I'm from the USA. Could this be why it requires more water?

[@the_bread_code]

Oh thanks for the point. Yes - you always have to read your dough. Very important. It can always be that your flour behaves a little different. In general the more protein, the more water you should be using.

[@landbolts755]

Thanks for the video! You can also use binder clips to hold one pan on top of the other, just clip one on each side (where the lip/wire frame meets the other). That way you can make sure they are aligned before you place it in the oven, and ensure they stay aligned (and hopefully don’t let any steam out)

[@aussiedonna50]

Hi Henry When I sent you a message suggesting you use the word “sample” for the piece of dough use set aside for fermentation checks, you asked me to continue to offer alternate English words for some that you are using. You say… “close” the dough after mixing. I suggest “cover” the dough. You say… “wetted” hands. I suggest “wet” hands. Of course I offer these suggestions with the utmost respect. Your English is amazing (much better than my German). With kindest regards Donna

[@treycorte2203]

Your English is killer, the only times I could tell you where not here is when you referenced you were German and when your thermometer read in celsius.

[@treycorte2203]

Also a pan is the open container, a tin is just a pan with a lid.

[@blaw14]

Really appreciate the detail you provide and the care you have in sharing your experience. My sourdough has improved dramatically Thanks to you! 🙏 #glutentag

[@the_bread_code]

Great to hear! Thank you very much!

[@joeys-mama2402]

I joined the sourdough craze at the beginning of the pandemic (3/2020) and have had so many problems with my bread. I wish I had found you video sooner because your explanation and charts helped me so very much. My dough has never behaved like the dough I seen in the hundreds of videos I’ve watch, until now. I have never enjoyed handling my dough until now. Thank you so much for your video! 🙏🏻🫶

[@rlbond]

Your "dough sample" trick has worked amazingly for me. It really helped me be successful in my sourdough bread making. Thanks!!!

[@the_bread_code]

Great to hear!

[@danqueseq01]

"if you are in the tropics" You are thinking of us! 🏝️🤗

[@the_bread_code]

Haha, thank you. One day it will get warm again in Germany 😱

[@annaclanton9470]

Hello. I enjoy your videos very much, especially the humor. My starter is 1-1-1 water, whole wheat flour and bread flour. Will it work if I make a levain to make this sandwich bread using 1 part my starter and 5 parts each rye and bread flour? Not sure how mixing the 2 grains will be. Thanks for your help.

[@jonathanschutz8563]

Im trying this bread, or something like it now. I have done a couple of flat bread and a one freestanding bread (which failed, because i didn't know about the increase during fermentation process, it was a 10% protein whole flour. You guessed it, it was pancaked). Now im trying to make this recipe in a batch of five loaves...

[@NancyBJM]

I'm excited about the future videos with whole wheat. Now, how about adding seeds? I like very healthy bread.

[@the_bread_code]

Thank you! I will keep that in mind 🙏

[@NancyBJM]

@@the_bread_code I've really been enjoying your videos. You encourage me that someday I will make a loaf with a good crumb and that is not a frisbee!

[@the_bread_code]

​@@NancyBJM You are welcome!

[@Jojodabaker12]

There’s no such thing as really healthy bread...just eat it and enjoy it’s a treat.. the most artisinal bread is still just grain. I love bread but if you ever try a diet with no sugar no bread no grains no legumes for most Americans this is hard because they need some filler to accompany so many great foods but I highly recommend even for a few days if you can. Specially if your in some sort of inflammation pain..

[@johnpellegrinoconnors3843]

What would you say to dissolving your sourdough starter in water before mixing in the flour? That's what I do to homogenize my dough

[@the_bread_code]

Great idea!

[@windmeza]

I tried the poolish and the sourdough and I go with the poolish, for sure. Maybe it was my starter but I didn’t appreciate the sour flavor in the sourdough and the poolish has SUCH a good aroma. I’m curious if using a tangzhong with this recipe would yield an even softer crumb that stays fresh longer.

[@Geraldthebean]

Hello Hendrik, I have just this minute 'purchased' your eBook which I look forward to reading. Please share which German flour you have the most success with when baking sourdough? I have been using Weizen 1050 mixed with Vollkorn Roggen or Weizen Vollkorn. More recently, have tried Dinkel 812. Thank you for your WONDERFUL youtube instructions - you are definitely my Guru. Best wishes Geraldthebean

[@gapey]

I was thinking of trying a shot glass as someone recommended but all mine aren't really cylindrical they are more narrow on the bottom so not sure if that would work very well.

[@the_bread_code]

I have the same issue here. I learned that greek Ouzo shot glasses might be perfect. But I didn't find one yet in the supermarket :-). I will keep my eyes open 🤓

[@tobina-db1618]

@@the_bread_code I am using the small glasses for tomato sauce you get with a pizza kit. (I know you don’t need a pizza kit as you bake your pizza from scratch, but I just started out with baking bread. 😅) They have a lid and have a good shape. Collected some without knowing what for and now they finally have a purpose.

[@nosslinlime2384]

a example schedule would be very useful for the first time trying this even though everyone has different timings. will try this bread this weekend. I will probably make 2 sourdough loafs and sourdough baguettes at the same time so i hope it will turn out ok. This bread looks amazin

[@Alan-di5kq]

Any tips on making?)

[@nosslinlime2384]

@@Alan-di5kq no not really it was very easy to make. i used 240g of water for my bread and it was perfect.

[@francinekeane9900]

HI Hendrik. Just made your sourdough sandwich loaf with the thick starter, best bread I've ever made 👏👏 thank you so much for all your help with all the videos. Have you ever put milk powder, brown sugar or butter in you sourdough? Thanks again 😊😊

[@the_bread_code]

Awesome. Thank you very much! Glad the recipe worked out for you!

[@LindaManhartsberger]

I am in the middle of making this bread and it is soooooo sticky. I used Dinkelmehl 12% protein. I reduced the amount of water to 240 gr. Any thoughts????

[@badboi_]

Toll, wie immer! Liebe Grüße aus Wien

[@the_bread_code]

Danke! Viele Grüße nach Wien. Muss immer nochmal das Glutenfreie Brot testen 😎. Der Michael macht ein sehr leckeres glutenfreies Brot.

[@designereats3661]

Can I use bread flour at 13% protein? Will I need to knead the dough?

[@simplybeautifulsourdough8920]

In short, yes. Gluten development through kneading and/or stretch and folds is still important for gluten strengthening.

[@mittiwat]

@11.07 of the clip: I se that the protein percentage and the dough size increase in percentage has some relationship. However, the 13-14 percentage has such a wide range of the dough fermentation percentage, from 40 to 70 percent. Also for the 10-12 gluten percentage, does this range really can only do 20-40 percent bread size increase? It is such a low rising, such that it might seemed asif the dough will not rise if one use that percentage of the gluten dough?

[@rosehorner5627]

My kitchen is typically 18°C, my countertop is quartz; what should I do, put my dough in the oven over night, with a light on or slightly warmed oven 100° or just leave it on the counter top . Is this too chilly for the auttolysis?

[@terranceanthon5182]

Your enthusiasm about baking sourdough bread is infectious! That live interview you did with that gal from Chicago that was very enjoyable and it came with humility, a lot of it. So many different levels to this game. Thank you for being part of the journey and all the helpful tips.du hast gut gemacht!

[@the_bread_code]

Danke 🙏🏻

[@marysmith6950]

Nice to see a new video! I enjoy watching it and all the great instructions from you!

[@the_bread_code]

Thank you very much Mary. Hope you enjoy!

[@saharhawasli9910]

And by the way, I am half German and I love German bread.

[@the_bread_code]

Thank you!

[@feiyogini]

Thank you! I made this today myself and the result was awesome! My partner said it’s the best loaf of sandwich bread he’s ever had! Thanks for sharing the workflow with us! Can I ask the size of the loaf tin you used? 🙏

[@the_bread_code]

My pleasure. I linked it I the description. Hope it helps 🙏🏻

[@AdventuresInShilo]

Instead of adding another loaf pan on top, what about simply putting the loaf pan INTO my Dutch oven?

[@AdventuresInShilo]

I just made my first sourdough sandwich loaf using this video and I've never had a more perfect loaf. As pondered in my comment above, I used my Dutch oven instead of a second loaf pan, and I skipped the spritz and used a 21g ice cube inside instead. Perfection! I even got BLISTERS!!! I baked 20 mins with the lid on, then 15 mins with it off. Thank you for your thorough explanations. They have made all the difference in my baking.

[@the_bread_code]

Thank you Meghan! Glad it worked 🤗

[@faelvirin]

Sourdough bread? More like sourfuckingsticky shit. Aaah, 1st attempt and failed miserably, that's depressing. Gotta keep trying though, cheers.

[@MOLLYT24]

In case anyone is interested (for ze Germans!) I also found a Mühle that sells 14% protein flour! (By my Amateur bread-baking standards 🤓) think it makes wonderful breads! Muehlenlaedel.de- La Farina 14 tipo 00. 🥖

[@JVSwailesBoudicca]

Moin and Good evening. My goodness...you'v done it. I had faith in you = knew you would !!! I can't wait to try this, thanking you 👍🏻😃

[@the_bread_code]

Hahaha, thank you very much. Please let me know how it goes :-).

[@nisimari60]

This recipe turned out PERFECTLY! I have been struggling with my sourdough loaves for almost a year. (ferment times, proofing, etc.) this is the first time I have gotten the beautiful oven spring! Love this!!!!!

[@Maplecook]

With that struggle, Nisie, you could say that you made it down the path of yeast resistance! hahaha

[@nisimari60]

@@Maplecook good one!

[@Maplecook]

@@nisimari60 Thank you for tolerating my buffonery. hahaha I can never pass up an opportunity to crack a joke. =)

[@maryannjolly181]

The foodgeek guy says all purpose flour is about 10% protein. I’m confused as you say its 15%. Is that a difference between germany and denmark He says the lower Protein (but enough) makes for a softer loaf

[@Mr_Gadge]

I followed the charts but sadly had a quite gummy texture. I’m guessing this is underproved, as my starter was over double in size with organic rye, and 15% protein, I did the ramekin jar and it was doubled and next to each other. I’ll blame the cold weather and centre of dough still being too cold.

[@xuyenhong7357]

The charts like a process of project. You are definitely German!

[@kandisbonnesen2035]

Help, I am 23 hours into day four of building my starter. Yesterday it doubled in size. Today it has done nothing. What would you advise me to do? Troubled in Tennessee

[@dhammacircles8511]

I like your channel, but when I saw the thumbnail of this video, I thought... that crumb looks too open and crumbley. Let me find s different recipe in another video. Fyi

[@maryannjolly181]

I didnt realise all purpose flour has 15% protein

[@shirsh4657]

i noticed that too. At this point i'm fixing to just order the flours i need online. I've gotten to the point were i enjoy making bread enough that I want to put some money into doing it properly.

[@jimreagan6510]

another great recipe i love it keep going bread code

[@clarefinelli2251]

Loaf pan tin, hahaha, wie lustig!

[@lindafields2326]

Moaning, slapping, lascivious laughter... Hmmm. Haha

[@rayashanazarian781]

Please help me with my sourdough bread that is sticky and doughy inside. What could be the reason?

[@evelynwald9132]

Loved the bread flour % chart + loved Excell spread sheet + loved using second loaf pan to create “dutch oven” + loved your explanations = loved this video ❤️. Thank you for all the testing you do and then sharing with us!

[@leonardsolondz3243]

Your videos are great and have resulted in fabulous sourdough loaves. Is there a way to download your fermentation model spreadsheet? Please advise.

[@barbaraapple5918]

I am using this recipe as it seems so straight forward but with Einkorn flour the autolysed dough after over night is sooo sticky even with using 1/2 the water. Any thoughts? I went ahead and mixed my starter and salt so will see what happens but VERY sticky. Love your videos I watch them for hours.

[@the_bread_code]

Thank you! It sounds like you are overfermenting your dough. It might be that your starter is not properly balanced yet. Could you maybe hop by on our discord and share some details of your process? breadco.de/discord

[@마리-r6p]

안녕하세요~ 여기는 한국입니다. 12시간 실온발효후 냉장고발효도 8시간이상 하신건가요? 😮 빵이 넘 멋져요! 너무 감사합니다!!!!

[@Tilmann5138]

Do you have your recipes written down by any chance? If you wanna refresh your memory, a half hour video isn't exactly the best way. You know how it is, in der Kürze liegt die Würze.

[@the_bread_code]

Sorry about that. Nope - not this one. I have a couple of them here: blog.the-bread-code.io/. You can use the chapters in the video here on YT :-)

[@Arika_VR]

Hi, I baked sandwich loaf following your vedio, it has open crumb, had good oven spring, but the texture of the bread is chewy, very little gummy, is it normal? But taste is awesome, can you please explain how the texture supposed to be of a perfect baked sourdough bread?

[@the_bread_code]

Hey Niha. Yes. That's correct. It should be crispy on the outside and then have a wet soft crumb 😋. It should be airy like the one I showed in the video. If it's not airy and more dense you might have fermented too little.

[@alysoffoxdale]

Came for the sandwich bread, stayed for the zombie alpacas! XD

[@petermichelson5002]

When you were doing your poolish Sami bread, what type of oven stone are you using? Is it good safe?

[@tylerhortenbery7920]

Too difficult, The wording is not helpful for New bakers.

[@rcbustanut2057]

Slap that dough & tell it "Who's you're daddy"!!! 😄 Ssshhhh 🤫.... "I slap my dough too, but she likes it“😄 But in all seriousness, great video. I have learned quite a few techniques from your channel that has improved my dough making skills. I'm also an engineer here too, electrical, so details & the pursuit of perfection are inevitable lol. Excellent work 😎👍

[@the_bread_code]

😂 😂 😂 😂 😂. My pleasure.

[@remcbride2008]

aside from that, I enjoyed your videos. I can tell you are an engineer though haha

[@the_bread_code]

Haha. Thank you.

[@Mikester1974]

I am not sure if your hack to monitor dough expansion works if you use a dough proofer. I use my oven with the light on as my kitchen is a little cold at 18 degrees. After mixing the dough I took a small sample and placed it in a small jar as you do. After a couple of hours in the oven the bulk dough was 25 degrees and the small sample was 29 degrees. This is presumably due to the fact that bulk has a greater mass and will take longer for the temperature to rise. Do you have any comments on this?

[@the_bread_code]

Moin Mike. Yep, you are correct. Try to use the water temperature that your dough proofer has to minimise the effect. If the final dough proofer has 29°C, try having your main dough already at 29°C before placing it in the proofer. You can do the autolysis already in the proofer to make sure everything has the correct temperature.

[@jordanting705]

hello, does it have to be 15% protein? is 12% ok for this recipe

[@mattmallecoccio8378]

Hendrik, why put the dough in the freezer if you are baking it the same day? Does it have to do with slowing the fermentation? An answer would be great

[@the_bread_code]

It helps with scoring the dough. The surface is cold and scoring becomes easier.

[@imahaingtia]

Where do you find 15% protein all purpose flour? Can you add vital wheat gluten? Is that cheating?

[@the_bread_code]

Vital wheat gluten definitely works! I linked it in the description.

[@amythinks]

I wonder if there's a video where you don't mention that you're an engineer...or cry farts...

[@Charpot]

I have a question about autolyze! You leave it overnight...always? Sometimes? Only when using a pan? I guess it depends on so many things (protein of flour, strength, etc). Any rule of thumb you use for time for autolyze? I think you're hilarious, btw, love the goofy sense of humor. Thanks!

[@the_bread_code]

Thanks Charlotte. Yep - always only with very few exceptions. Try to not have the overall dough for longer than 24 hours at room temperature. Other than that you are good to go :-)

[@luciepoliquin2075]

if you bake the same day, do you leave the dough in the freezer 30 minutes in total ? : Place in freezer - Preheat oven 230C - Wait 30 min. - Remove from freezer - Score and Bake. Thank you !

[@the_bread_code]

Hey Lucie. Yep, that is correct. That's the way I do it.

[@vashonwatchdog]

I’m sorry… you say 'no knead' however that sure looked like kneading to me.

[@markbachrach1]

When you say to take the starter out of the refrigerator two days before, do you mean take it out the first day but don't feed it until the second night?

[@stefankamphausen6524]

How would you adjust your processes and hydration when using spelt?

[@simplybeautifulsourdough8920]

Whenever I use a whole grain like spelt, I usually increase my hydration by about 5%

[@the_bread_code]

Like Nancy said :). Same process other than that.

[@navingrueneberger1152]

Hi, Absolutely love all your videos. A quick question, you wrote in the description of 400g of “all purpose” flour however in the video it’s bread flour. Can you kindly share which is the one you use and which is better? Also second question, since a 15% protein flour is difficult to find, have you ever used Vital Wheat Gluten before? Would it be possible to use it in this recipe? Thank you so much , always looking forward to new vids from you and stay safe!

[@the_bread_code]

Thank you very much Navin. Yes, you are right. This recipe works with both flour. I would recommend bread flour, all purpose will work too. You will have to adjust a few things then as I show during the video. The water amount and the dough size increase for instance.

[@debbiem2146]

Just - just - BEAUTIFUL! Sigh.

[@the_bread_code]

Thank you very much 🙏

[@paulchester2116]

I have made two loaves with this method both with excellent results. Can it be adapted to make a sandwich bread with wholemeal flour. Say 50:50 mix?

[@the_bread_code]

Definitely. 100%

[@lilMsAggie]

I thought bakers math includes the flour and water in the starter in the calculations. So technically isn't the total flour weight used 440g and total water weight 320g?

[@the_bread_code]

Correct 100%. Bakers simplify the calculation as the recipes are made to work for the slight increase in hydration. But on paper you are right!

[@Chris-te8fg]

things you dont expect a german to say ..."holy guacamole"

[@cbell3168]

If I use freshly milled flour should I autolyse overnight?

[@emmajanewatts4388]

How early do you get up or how late do you go to bed when baking this bread?

[@the_bread_code]

Moin Emma. Excellent question haha. I typically autolyse at 10pm (late for a german). Then I wake up around 9am and make everything probably at 10am :-D.

[@DaveK385]

Gutentag from Kansas City, Missouri. Do you just throw away your fermentation sample? Or do you do something with it?

[@the_bread_code]

Hey Dave, yep - I typically either add it back to the main dough when shaping, or I just bake it with a little bit of oil in a pan. It works great. Edit: Here you go: instagram.com/p/CJg8sLpphUF/

[@maggieskitchen-]

The Bread Code, you are really sourdough scientist! Question: can i bulk ferment dough in fridge and proof in room temperature?

[@the_bread_code]

Sank you! Yep. That works, but it will take very long in the fridge 5-10 days or so.

[@villamilbienvenido381]

Good day Sir, when we say the ratio is 1 x 5 x 5, what represemt the 1, thank you

[@danpeabody5687]

You should try a Salt Rising bread in the states there was a bakery called Vandy camp and they made a Salt Rising bread and it made the most incredible toast it smelled horrible when you toasted it it smells like old socks but it was incredible tasting you would love it I have no idea where you got the recipe

[@the_bread_code]

Interesting, I did not know that. Thanks for sharing!

[@ellengrace4609]

I just love how excited you get about the bread. 😂

[@the_bread_code]

Hahaha. Thanks! Bread baking is exciting!

[@David-we3sb]

Yes his affection for the bread is contagious!

[@wellnesspathforme6236]

Glass jars are used in Germany for desserts? All plastic, all day, here in the US.

[@MrsPillows]

Where do you buy such high protein percentage flour in germany? I do not see it neither in Edeka nor in Alnatura. Thank you for the tips*

[@the_bread_code]

Thank you. Edeka has a T405 with 12% protein, Rewe sometimes a T550 from Aurora with 12% protein. Also wrote a small blog article on this here: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html

[@TheZachary86]

2:45 starter 4:43 when he actually starts autolyse

[@trophycabbage]

Gluten tag! Going to give this a go on Christmas eve. I didn't realise there was going to be a fourth episode of this series. I have never made a sandwich bread recipe with sugar and milk because it seems a bit strange. Maybe this could be number 5? Maybe your iterations will never end and you will use your many loafs as bricks to make a loaf tin/pan Bread house. I would like to visit and bring butter and sea salt ☺️

[@the_bread_code]

Thank you, that's a great idea too. So a brioche style sandwich bread? Yummy 🤤.That would work very well for smash burgers hehe. The brick house out of bread sounds perfect 🤣