Honey Wheat Sourdough Sandwich Bread Full Process, Soft Sourdough Loaf | how long is sourdough bread good for | How to cook tips and tricks | 2022
El ají de gallina de Gastón Acurio | aji de gallina peru receta | Baking tips and tricks | 2022
June 21, 2022
Pantry Mashup Cookies – Bake It Easy with Nestle Toll House | toll house cookies near me | Baking tips and tricks | 2022
June 21, 2022
br>
Honey Wheat Sourdough Sandwich Bread Full Process, Soft Sourdough Loaf | how long is sourdough bread good for | How to cook tips and tricks
sourdough,bread,sourdough bread,wheat sourdough,whole wheat sourdough,honey wheat bread,sourdough sandwich bread,baker bettie sourdough,honey wheat sourdough,how to make sourdough,soft sourdough bread,sourdough sandwich loaf,how to make sourdough bread,sourdough toast,easy sourdough bread
#Honey #Wheat #Sourdough #Sandwich #Bread #Full #Process #Soft #Sourdough #Loaf
Honey Wheat Sourdough Sandwich Bread Full Process, Soft Sourdough Loaf
Honey Wheat Sourdough Sandwich Bread is soft and fluffy and the perfect bread for a PB & J sandwich, or your morning toast with eggs! This bread comes to you after many requests when I posted my white sourdough sandwich bread. If you bake it the same day its made the flavor is only slightly sour, but it increases in complexity if you let it rest in the refrigerator before baking.
FULL RECIPE ►
SUBSCRIBE ►
Online Baking School ►
————————————————————————-
PRODUCTS USED IN THIS RECIPE (affiliate links)
Kitchen Scale:
Silicone Spatula:
Shower Cap:
Bowl Scraper:
Bench Knife:
Loaf Pans:
Baking Stone:
Bread Knife:
The Bread Box I use to Store my Bread:
————————————————————————-
INGREDIENTS
FOR A FULL BATCH (MAKES 2 LOAVES)
-650 grams water at 90-95 F (32-35 C)
-300 grams mature sourdough starter
-680 grams bread flour or unbleached all-purpose flour
-320 grams whole wheat flour
-50 grams oil neutral-flavored oil (canola, vegetable, sunflower, or avocado) or soft butter
-80 grams honey
-20 grams kosher salt or fine sea salt
FOR A HALF BATCH (MAKES 1 LOAF)
-325 grams water
-150 grams mature sourdough starter
-340 grams bread flour or unbleached all-purpose flour
-160 grams whole wheat flour
-25 grams oil neutral-flavored oil (canola, vegetable, sunflower, or avocado) or soft butter
-40 grams sugar or honey
-10 grams kosher salt or fine sea salt
—————————————————————————
TIMESTAMPS:
0:00 Introduction
0:38 Ingredients in Wheat Sourdough Sandwich Bread
3:47 Mixing the Dough
5:13 Stretch & Folds (Building Gluten & Strength)
7:14 Bulk Fermentation
8:00 Checking when Bulk Fermentation is Done
8:25 Shaping the Dough
10:28 Proofing the Dough
12:05 Prepping the Oven
12:38 Checking the Proof on the Dough
13:43 Baking the Bread
14:37 Checking that the Loaf is Finished Baking
15:34 Outro
————————————————————————–
FOLLOW ME ON:
Facebook:
Instagram:
Email Subscription:
Website:
————————————————————————–
how long is sourdough bread good for
Honey Wheat Sourdough Sandwich Bread is soft and fluffy and the perfect bread for a PB & J sandwich, or your morning toast with eggs! This bread comes to you after many requests when I posted my white sourdough sandwich bread. If you bake it the same day its made the flavor is only slightly sour, but it increases in complexity if you let it rest in the refrigerator before baking.
FULL RECIPE ►
SUBSCRIBE ►
Online Baking School ►
————————————————————————-
PRODUCTS USED IN THIS RECIPE (affiliate links)
Kitchen Scale:
Silicone Spatula:
Shower Cap:
Bowl Scraper:
Bench Knife:
Loaf Pans:
Baking Stone:
Bread Knife:
The Bread Box I use to Store my Bread:
————————————————————————-
INGREDIENTS
FOR A FULL BATCH (MAKES 2 LOAVES)
-650 grams water at 90-95 F (32-35 C)
-300 grams mature sourdough starter
-680 grams bread flour or unbleached all-purpose flour
-320 grams whole wheat flour
-50 grams oil neutral-flavored oil (canola, vegetable, sunflower, or avocado) or soft butter
-80 grams honey
-20 grams kosher salt or fine sea salt
FOR A HALF BATCH (MAKES 1 LOAF)
-325 grams water
-150 grams mature sourdough starter
-340 grams bread flour or unbleached all-purpose flour
-160 grams whole wheat flour
-25 grams oil neutral-flavored oil (canola, vegetable, sunflower, or avocado) or soft butter
-40 grams sugar or honey
-10 grams kosher salt or fine sea salt
—————————————————————————
TIMESTAMPS:
0:00 Introduction
0:38 Ingredients in Wheat Sourdough Sandwich Bread
3:47 Mixing the Dough
5:13 Stretch & Folds (Building Gluten & Strength)
7:14 Bulk Fermentation
8:00 Checking when Bulk Fermentation is Done
8:25 Shaping the Dough
10:28 Proofing the Dough
12:05 Prepping the Oven
12:38 Checking the Proof on the Dough
13:43 Baking the Bread
14:37 Checking that the Loaf is Finished Baking
15:34 Outro
————————————————————————–
FOLLOW ME ON:
Facebook:
Instagram:
Email Subscription:
Website:
————————————————————————–
22 Comments
Your video is so helpful I love this bread.
I’ve made this a couple of times. The flavor and texture is great but I haven’t been able to get anywhere near the amount of rise that you do when proofing. Does starter age have an impact on that? Mine is only about 3 months old.
I have been making yeast breads since I was 15 years old…and I will be 75 in July…and had one sourdough starter going since 1972 and several more for the last 15 years. I started grinding wheat in 1980, hard white wheat around 2006, which I prefer. I was especially interested in using this recipe because of the combination of the bread flour and whole wheat…and I used fresh ground hard white wheat berries. Followed the recipe otherwise except I used my Bosch Universal stand mixer instead of my hands. I have not cut into a loaf yet but the two loaves are two of the most beautiful sourdough loaves I have ever made. I used my Russian starter which is a VERY active starter..oh, I also rubbed the outside of the loaves with melted butter and covered the loaves with plastic wrap and a dish towel for 20 minutes while it was cooling so the crust would be nice and soft. Next time I make these loaves, I plan on making one a raisin/cinnamon swirl loaf for breakfast toast…or using the dough from one loaf into cinnamon/raisin/chopped pecan rolls and the other plain. Thank you so much for sharing this recipe. BTW, I love your 50’s make-up and attire…reminds me of my Mom…and I also collect vintage Pyrex and vintage Sunbeam mixers along with lots of other neat stuff… like appliances. My stove is a 1950, lemon yellow, Deluxe, High Back, Chambers Gas Range. Our house is soon to be 114 years old and is filled with lots of OLD stuff that we love. Thank you again for sharing your sourdough recipes!
In my experience you can go much higher in whole wheat for these sandwhich loafs. I've used 80% whole wheat and still got super fluffy sandwhich loafs. For normal loafs it's a bit lower, there I usually don't go higher than 60%.
Hi Bettie, thanks yet again for your lovely manner, coherently explained recipe, and encouraging, friendly presentation. I really enjoyed watching this video. You are a meticulous and inspiring teacher. 🧡
PS I've also bought your book. Thanks for that as well!
Hello, can I please ask you: I saw other recipes first doing a preshaping of the dough, let it rest on counter for 30 minutes and then second doing the final shaping, which is what you did.
Do you recommend preshaping?
Thank you
I’m new to the sourdough world and your videos are sooo informative! I was wondering if you ever made sourdough with einkorn and/or spelt flour? I was recently diagnosed with a wheat allergy but seem to be able to h for einkorn sourdough (spelt is still questionable) I cannot handle sourdough with regular flours. 😭
Could you drizzle some honey and/or sugar on the top at the end of the baking?
What a mega huge blessing you are. Your wisdom and teaching style is incredible, out of this world and so easy to follow. I could understand the instructions clearly and they were spot on, girlllll.
Yesterday, was the fist time I have ever made homemade bread like this. Ohhhh myyy, is all I can say. My husband loved the bread, remarking how beautiful it was, soft and delicious. Even our very picky eater enjoyed it as well and when she asked for a second slice, I knew it was a hit. 🙂
Thank you again, you are valuable, seen and heard.
I am going to make this the next time I make whole wheat sandwich bread. YOU are an AWESOME baker, Ms Bettie!!
🌹
Is is possible to add seeds in this recipe?
Thank you
Will try this later
Excellent
Hi Bettie, this looks like a wonderful recipe. 1. Can a stand mixer with dough hook be used instead of hand mixing? (arthritis occasionally makes hand mixing difficult) 2. I assume your loaf is half the dough? 3. Instead of the water pan is a Dutch oven possible if its tall enough? 4. And finally I notice that in this recipe you add the starter to the warm water first, and then the flour and salt. In your sourdough boule you mix flour and water, autolyze, and then add the starter and salt. What makes you choose one method over the other? Thank you ever so much!
Yummy..amazingly great..I a pastry chef aswel
I want to know how to reduce sourness of the bread and if I feed my starter at 8pm (levain) can i use at 8am for preparing my bread dough. What should be the feeding ratio. I go for 1:2:2and I use 20percent levain? Temperatures at my place are between 25to32c (tropical area) what do you suggest for having fluffy and less sour whole wheat sandwich bread. Please do reply
Can I use a KitchenAid mixer? I have severe arthritis in my hands and the mixer is so much easier for me.
Thank you for giving time to my message. The family i am serving really love it. Have a good day.
BETTY, I'm wondering how the bread would taste if I replaced the water with milk instead—have you ever done this? Thank you for the video!…you do a very efficient job! 🙂
Love your videos. I finally got a successful loaf and boule using your recipes.
I use a wooden spoon until the final two stretches and folds. I spin the dough onto the spoon like a piece of taffy before that and find I can scrape it off pretty clean on the side of the bowl.