I’m new to all this so bare with me – but what makes sourdough “sourdough” – is it the fact I’m using a starter? Step 9 says without kneading out the air, shape the dough. I just tried this recipe and it turned out beautifully. Is there something I could do to get around them? But my wife wants a soft crust. The fermentation time can vary based on how active your starter is, the room temp, dough temp, etc. I took it out careful not to push out air bubble and “shaped” into a rectangle. The dough is way too sticky and does not come off the side of the bowl as it is mixing. Yes, it does. Did it seem to lose air or just never get enough? I am planning to make this bread again. Was your starter nice and active when you made the dough? I’m in England so I wasn’t sure what type of flour to use. Thanks for replying so quickly – appreciate it!! This wouldn’t work great for bread recipes, but could work for other recipes that include baking powder in them. Melinda. Crisp, fresh, produce for every sandwich and salad and warm, savory premium-quality soups, especially good in our Sourdough & Co. bread bowl. The texture will be a bit softer and more cakey, but it sill still be delish. Can I bake bread today? So you’ll need to adjust your recipe to eliminate or reduce the amount of leavening from what’s listed in the recipe. Wanted to ask before I make it. Maybe it would be better if I did refrigerate my regular dough. You don’t want to exhaust the yeast by leaving it in a warmer spot. There’s a total of 4 folds over 3 hours. The shape might be a bit different, but the pan will help it rise to the right shape. This recipe/tutorial is brilliant. The hydration percentage of this dough is about 66, which isn’t super wet for a sourdough bread. Directions. “To warm up the dough, turn on the oven just until it’s barely warm. Step 7 says to knead the dough, refrigerate, etc. It was a great success.in texture and flavor. I have a much easier time letting a dough rise without stretch and folds, just in terms of my schedule. You’re not doomed. It was rising well. I’ll put it in the notes section of the recipe too. This is my first time baking with sourdough. The total time can vary quite a bit based on the activity of your starter and/or the temp of the dough and the room. Ok, I'll probably get bashed for this, but I don't like sourdough as a sandwich bread. Does it actually change the texture/ flavor of the bread or that purely a convenience? The bread was warm and delicious. Remove the pan once the dough is back to room temperature. To make the dressing, mix the ingredients together in a bowl and set aside. Extra kneading time? Take the dough out Weds morning to shape, rise and bake. If it seemed to lose volume then be careful not to let it over-rise before baking. With the mixer running, slowly add the remaining flour until the dough gathers on the hook and clears the sides of the bowl. As an Amazon Associate I earn from qualifying purchases. Combine all ingredients and allow to stand for about 10-15 minutes before use. Even though it passed the test, it had not doubled so I was not sure what I should do. I am wondering why we need to fold and shape the dough, I did this and had one massive hole along the lenghth of the loaf, what did i do wrong. That being said, if you mix and bake the bread over the course of the day, and as long as you let the fermentation do it’s work, the bread will still be good. Hi, I was just reading through comments and came upon yours. Tightly roll the dough to form a log. Eileen, I have watched a bazillion videos/recipes for sourdough bread and made 2 artesian loafs. Is it two times waiting 30 mins each and then two times waiting 60 mins each and then into the pan for 1 1/2 hrs (or so) then bake? Try giving your starter two feedings over the course of a day before making the dough to see if that helps. The crust is crispy, inside soft and chewy. Question: how does this double in a standard size kitchen aid mixer? I wouldn’t do a double batch in a kitchen aid mixer. After about 35min, I took its temp and got 200°, but when I got to thr middle it was so gummy and doughy! This has been a recipe that got me to my first truly successful sandwich loaf. These artisan loaves are delicious with soups and spreads, good as toast or even a slice by itself but I just don’t believe they’re meant for sandwiches unless I’m doing something wrong. Retarding overnight seems to be doing something but still not where I want it to be. My kitchen tends to be quite cool in the winter and spring, so leaving it on the kitchen counter would be ok. Hi, I have this in the bowl working on the ‘folding’ steps. Plus, we baking geeks know how much fun it is to work with sourdough. Add 1.5 cups of the flour and stir until the batter looks like thick pancake batter. Reading comments above that meant it was ready to bake. I made this yesterday and it turned out great. Sandwich bread is soft and plush and that comes from a wet dough with added fat from the milk and butter. I love a good sour sourdough bread on its own, but for a sandwich I prefer something more neutral, like whole wheat or 7-grain. If the dough is very sticky sprinkle a little more flour as you knead. Do you stir down your starter before measuring it out? Turn off the oven and set the pan with the cool dough in the oven. The dough should be soft and slightly sticky. It is my go-to for sourdough sandwich bread. If you want to do a very long fermentation you can just leave it in the refrigerator longer than over night. Hi Carol, Are you saying when you refrigerate the dough overnight it doesn’t rise to full volume the next day? Eileen, thank you for this recipe. Repeat with the other three sides of the dough then flip the dough over. The cool temp promotes more acetic acid which gives the bread a slightly tangier flavor. Looking forward to trying a lot of your recipes because I love your clear and concise steps! THANK YOU.! Wondering what advice you have for that. Thoughts? How to Make an Open-Faced Hot Beef Sandwich . You can just leave the dough at room temp and skip the folding and still get good results. Everyone loves this bread . While this is a bread made with a sourdough starter, it doesn’t seem like that at all. You're basically turning the dough inside-out to redistribute the yeast and strengthen the gluten. Following all the steps (didn’t do the overnight refrigeration – I just spent the entire day doing the recipe) I even checked the “bounce back” it dented and slowly filled in. The knife score didn’t go so well – it stuck to the knife. Sorry too many questions. Leave the loaf to rise for 1 1/2- 2 hours, or as long as is needed to almost double in size. Love your recipe and have shaped the bread and its risen to almost double in volume . If it bounces right back it’s not quite ready, if the dimple remains and doesn’t fill in the dough is over-risen, if the dimple slowly fills-in the dough is ready for the oven. They actually have the date on the flour bag when the flour was milled. Thanks! Any thoughts? By the end of 3 hours if the dough is aerated and cohesive you can move on to shaping the bread or put it in the fridge and finish the next day. Adding more flour and hopefully it turns out. Do you think keeping it tightly sealed overnight was the problem? Perhaps I am feeding it incorrectly? If you want to leave it out overnight I would leave it in a cool spot. We don’t typically keep whole milk on hand, I’m wondering if 1% is a suitable substitute? Will make again!! My first loaf was sour and now 4 loaves later barely sour. Did you give it the poke test? The first time I made this i thought I was going crazy adding extra flour little by little but I’m glad I trusted my gut. Any chance you’ve tried? Set in a warm place and rise until the dough is doubled in size, about 1-1.5 hours. That gives at best a total of 3.5 hours. I made this for the second time today and it turned out a lot better second time round (I think I missed a few steps the first time, oops!) Hi. Enjoying the time at home to experiment with different breads, so thanks for the recipe! In my side by side tasting I did prefer the robust flavor and texture of the sourdough loaf. Hmm. Finally, once you shape the loaf let it fill the pan before putting it into the oven. The conclusion of this sourdough sandwich bread recipe. I also noticed that for me, mixing by hand, my dough takes closer to 3.5 C of AP flour. If mixing by hand, stir in as much flour as you can then turn the dough out onto a floured surface and knead in the remaining flour. Does a hot home make it this way? Just made this and it looks great! You could also sprinkle wheat germ and seeds on top for another layer of crunch. So if you make the dough some time today (Tuesday) then refrigerate the dough overnight. Generous portions. Looking forward to trying this during the week. Place the dough in an oiled bowl, turning once to coat the dough. It’s a joy to hear that baking bread has been helpful in these stressful times. This is such a good recipe! Thank you Amanda. I read that I can substitute 1 cup whole milk to 1/3 cup of milk powder to 1 cup water. It rose while it was baking though but deflated after it cooled. You may have noticed that if you leave your starter too long in the refrigerator without feeding it smells quite sharp. Maybe use a couple tablespoons less to start with. Brush the sourdough with the olive oil and toast on a hot griddle pan until crisp and charred. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What stage are you at? Thank you very much for your recipe. 1 loaf hearty sourdough bread, unsliced 1 lb cooked chuck roast 1 lb garlic mashed potatoes 12 oz beef gravy 1 tbsp parsley, chopped for garnish. You can make the dough any time you see that your starter is at the height of activity. Thanks! I’ll have to try it both ways to see how it affects the loaf. I’m making another loaf today. I find I get loaves with an open interior when I use my starter just as it turns ripe. Suggestions? TIA! Grease a 9"x 5" loaf pan with a very light film of vegetable oil. What exactly do you mean and can I just leave the bread in the pan to rise more? I am fond of this bread, for no other rational reasons, other than the fact that it was the first sourdough bread I had mastered when I started learning how to bake bread. I love this bread and I’m glad you like it too. Any changes to the recipe for high altitude? I just found this recipe and I am anxious to try it as I have been trying many different sourdough sandwich recipes. Knead for 5 minutes. Turn the dough out onto a floured surface and without kneading out the air, gently push the dough to a 9" rectangle. Open Monday - Saturday 10:30 AM - 2:00 PM ... We proudly serve delicious handcrafted sandwiches on hot freshly baked sourdough bread. When should I begin . If the original recipe uses all purpose flour you might need slightly less bread flour because the bread flour will absorb more liquid than the all purpose flour. The tuna salad was the perfect amount of moist, not too wet or dry. It would be really heavy. Are the kids getting their hands in the dough too? My mom doesn’t eat gluten, but she can eat sourdough that has had a long ferment. Get one of our Sourdough chicken sandwiches recipe and prepare delicious and healthy treat for your family or friends. Bring the water to the boil over a medium heat then simmer for 10–12 minutes or until cooked through. My choice of bread to make this sandwich is my go-to plain sourdough bread with 20% whole wheat from Jeffrey Hamelman’s Bread. (I even have to bake a mini loaf for my dad – who refuses to wait till the bread is properly cooled to cut into it *insert eye roll. I’m sorry for all the questions. Wow thank you for responding so quickly!!! Have fun! Wait 30 min and fold, wait 30 min and fold, wait 60 min and fold, wait 60 min and fold. Did it look like the bread rose and then fell or didn’t rise at all in the oven? Do you think almond milk or pea milk would work in this recipe? Thanks so much for this recipe, I tried it today and love the results. Thanks! There’s an entire category of sourdough recipes you can try, including cinnamon buns and donuts that are to die for. Should I throw it all and start again please suggest. You’ve hit on the problem with volume measures exactly. Thank you for responding! If it looks like it’s past it’s prime feed it again. I am making this today specifically for bread pudding . Jun 10, 2015 - Explore Sourdough Surprises's board "Sourdough Sandwich Buns", followed by 1180 people on Pinterest. Beautiful bread! If the dough is still sluggish give it another hour or two at room temperature. I should also note that I made the dough for this bread yesterday and just let it hang out on the kitchen counter all afternoon and just put it in the refrigerator when I went to bed. Finally I used fresh skimmed milk (fat free) and that seemed fine. Thanks for reading! In a mixer bowl, combine the warm milk with the starter, sugar and salt and stir to combine. THE NORTH BAY’S ORIGINAL SOURDOUGH SANDWICHES. Hi Eileen, After yesterday’s successful sourdough english muffin, I would love to try this recipe. Step 1: Slice your loaf of sourdough into 1.5″ thick slices and place on a plate. I would normally make sourdough bread with bread flour but Your recipe says to use ‘all purpose’. Because this bread doesn’t have the big open crumb of a crusty sourdough, I wouldn’t worry about deflating the dough a little before shaping. Well, I noticed on day 1 that the dough rose and aerated properly especially next day before I shape it. Awaiting your response Many thanks !! This is the third time I’m making it and thefirst time it was perfect, the second time it ramained liquidy for a long time, and now it’s liquidy again. We love it soooo much Wondering if it would turn out if I substituted part whole wheat or if it will then lose its softness and wonderful texture? I don’t calculate the nutrition on my recipes. It’s a keeper! I’ve cooked inside Dutch ovens for better oven spring and it works wonderful. Serve immediately. My boule recipes I just cover with towel overnight. In general, sourdough bread tends to have hydration levels from 65% to 100% depending on the type of flour used. Cover the bowl and after 60 minutes repeat the procedure again. With one cup starter and one cup milk it just doesn’t seem like enough flour. So I baked it. But with sourdough, the times are always just broad estimates that can vary based on the temp of the dough, the ambient temp and the activity of your starter. Sourdough chicken sandwiches recipe. After shaping it is left to rise for 1 – 1.5 hours. Is 2 1/2 cups flour the total amount of flour???? Could i just put it in the loaf tin straight from the fridge and let it rise? Any idea where the problem is? At least that’s my theory, but I’m no expert! A big part of baking sourdough bread is learning to read your sourdough starter and feed it when necessary to keep it active and ready to bake with. Then put on top of the bench to rise on room temperature. 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