I end up adding at least another 100 grams of flour. With all bread, not just sourdough, go more by how to dough looks and acts than by time. My starter was bubbly and smelled good however I noticed it was a tad runnier than it used to be. Anyway, I make bread and feed my starter once a week. Hi Chris, I don’t know if you’ve made this recipe yet, but I think it’s the soft sandwich bread your wife is looking for. The Best Sourdough Sandwich Recipes on Yummly | Swedish Salmon Sandwich, Chicken And Pesto Open Sandwich, Ham Sandwich With A Pinch Of Mustard Quarantine baking is challenging. I slightly kneaded it, shaped it, and put it into the pan. Bread flour should be fine for any bread recipe. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Do you think keeping it tightly sealed overnight was the problem? Megan, You’re exactly right! I doubled the recipe. Thanks for the prompt response Eileen, appreciate that! I’ve made this every single week since April. The goal is to get a dough that is well aerated and cohesive. Is your starter a 100% hydration starer? My kids are currently enjoying it. Any idea where the problem is? Second question would be if the dough was overproofed and deflated. See moreÂ Good things on toast recipesÂ (21), Monkfish, mussel and prawn stew with sourdough (cioppino). I wouldn’t do a double batch in a kitchen aid mixer. The whole family loved our sandwiches. A cup of flour weighs 5 oz (using the “dip & sweep” method). Hi Tarrah. It’s got great flavor and lots of nutrition, making it your staple all-purpose loaf of bread. Just make sure to check that the dough is well risen and cohesive before putting it in the fridge for the night. Just wondering if plant based would be an equal substitute? I actually have 2 starters going. I have one at home in Dallas and have been making bread for a few years with it. It came together wonderfully and rose perfectly with my sourdough starter. It makes a perfect sandwich. At Sourdough & Co. you’ll always receive friendly, accommodating service. Jan 8, 2019 - Explore siobhan's board "Sourdough sandwich" on Pinterest. Read about our approach to external linking. It is a calculation of how much water the dough contains, in relation to how much flour it has. Generous portions. But had a smaller loaf pan & needed to estimate how much to fill in. Does it need the higher fat content in particular by using whole milk as well as the butter? Do you check the temperature of the loaf? It explains how I jump start warming up my dough. Waiting for it to cool before slicing. Does the load risen when baking? I have a sliced loaf in the freezer now. Thanks! The higher the hydration level, the more open the crumb texture, and the thinner and crisper the crust. But why not try it as it is written and see what you think? Set the dough into the pan and cover with a damp kitchen towel or oiled plastic wrap. I’ve been searching far and wide to find a good sandwich bread recipe! Bulk rise happening now. Turn the dough out onto a lightly floured work surface and knead, adding more flour only as necessary to make a … I’m thinking plant based butter would be a sufficient substitute for flavor. The cooler temp also slows down the yeast activity. I made two loaves today, one using British ‘plain’ flour (about 10% protein) and the other using some ‘all purpose’ flour I managed to find (only 3% protein.) Any simple tip or trick that will definitely give me a more sour loaf of bread? I clean and reuse the freezer bags. Although this sourdough sandwich bread recipe takes a good 8-12 hours from start to finish, the vast majority of the time is hands off. What should I do? If that is the case you can reshape the bread and rise it again before baking. It the dough rises too much it will deflate when you score the top to put it in the oven. Also what protein is the flour you use? It is my go-to for sourdough sandwich bread. In this recipe, yes, the butter and milk are providing fat for tenderizing the crumb of the bread for that quintessential soft sandwich bread character. I’m sorry if I’m confused, but there just seems to be something missing in the instructions. I don’t really understand the science of all of this. Do you see what I’m saying? this was great. Finish cooling to room temperature before slicing. Ok,gotcha! My boule recipes I just cover with towel overnight. Did you see the note in the “Timeline” section in the post? I got scared leaving it for more than 3 hours. Hi, Is this recipe easily doubled to make two loaves at a time; any changes needed? Eileen, thank you for this recipe. Typo… but how long am I to* knead the dough before…. Hello! Photo about greek, canape, kalamata - 150760715 Enjoy your sourdough journey. I wanted it to have a long rise so I was planning on putting it in the fridge and baking tomorrow. I’ve read lots of theories of how to get a more sour flavor in the dough. I would start with 1/2 cup and if you like that you can try adding a bit more whole wheat next time. Excited to try this modification today. Well, I noticed on day 1 that the dough rose and aerated properly especially next day before I shape it. Cover the bowl and after 30 minutes repeat the procedure. (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. Place the dough in an oiled bowl, turning once to coat the dough. The dough continued to be super wet and sticky during the kneading and folding process. Hi. I’m ready to venture outside the box. When you leave it out overnight, how long has it been fermenting at that point? I just put an egg in (made your amazing hamburger buns last week). For all my breads I slice the loaf once it’s cooled, eat what I want that day and the rest of the loaf goes directly into the freezer. Stir the butter into the warm milk to melt. Have you tried adding things like cheese or olives to it? Did it seem to lose air or just never get enough? I doubled the recipe today, and was worried about dividing dough for loaves, but they came out beautifully. Suggestions? I made this yesterday and it turned out great. I tried to stick it back in the oven but it only made it worse. The dough is super wet and never clears the side of the bowl when I’m kneading it in my KitchenAid. 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. Thank you… Just starting on my second 60 min. Turn off the oven and set the pan with the cool dough in the oven. Cool in the pan for 5 minutes before turning out onto a cooling rack. My first loaf I tried was too dense and undercooked. One can easily get lost in the research of smörgås, as the Swedish call them, there are endless variations with a myriad of delicious ingredients. Most loaves fit nicely in a 1 gallon freezer bag. Do you stir down your starter before measuring it out? It doesn’t have to be, but the dough will take longer to rise if you make it with a cold starter. Then I can show you how to Feed and Maintain Sourdough Starter or How to Keep a Small Sourdough Starter. I was thinking it would be easier to just bake first thing in the morning if I left it out overnight rather than having to let come back to room temp. 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. My family wanted a “proper sandwich loaf’ and I wasn’t willing to use my yeast packets because the starter only method has made a real positive difference in our gut health. Really enjoyed the texture of the bread and the fact that it can be sliced so thinly – a lot of homemade breads I make have to be sliced a lot thicker. Also I’ve found my starter is more sour if it is kept just a bit drier than most instructions recommend…I remember reading somewhere that the yeast that produces acetic acid prefer a slightly drier environment vs the ones that prefer a slightly wetter environment. I have fed my starter one last feeding this evening and it should be ready by Tuesday morning. Can you tell me how long to knead. I will be using the refrigerator method, but how long am I knead the dough before it goes into the fridge? Image of dinner, open, sandwich - 155241254 Every recipe I’ve used takes four ingredients- flour, water, salt and starter. Love your recipe and have shaped the bread and its risen to almost double in volume . Yes, milk, eggs and sugar will tenderize the dough and could be baked in different forms. First thing next morning, I took it out from the fridge, shape into loaf and put into a warm oven for an hour. Finally, once you shape the loaf let it fill the pan before putting it into the oven. I think it’s about the types of acid produced as the yeast eats the sugar. Thanks so much! Melinda. Thank you for the recipe and the inspiration! You can leave the dough in the oven if it’s not more than about 75-80 degrees F. Warmer than that won’t be good for the yeast. sourdough, potatoes, bread flour, rye flour, salt, rosemary, water and 1 more Feta, Peas, and Mint Pesto Country Sandwich On dine chez Nanou coarse salt, frozen peas, grated Parmesan, feta cheese, mint leaves and 4 more I don’t know. Just like you, we care about quality - so we prep our premium meats and cheeses daily. In the meantime, if you click on the recipe link at the top you’ll see a drop down menu. I did not feel like it really rose very well after I put it in the pan. If it’s not light, airy and elastic after 3 hours give it another hour or two. Typically I end up at about 4-5 hrs for BF with my 75-76’ dough. It tastes wonderful, however it is a little dense. Then I wait until it fills up my bread pan on the next rise before baking. Wondering what advice you have for that. With the mixer running, slowly add the remaining flour until the dough gathers on the hook and clears the sides of the bowl. This is my wifeâs combo idea and a celebration of really great Californian sourdough bread. Retarding overnight seems to be doing something but still not where I want it to be. The length of time for the final rise may be a bit shorter since the dough is not cold. I also don’t refrigerator. Photo about Ham sandwich, open faced sandwich with sourdough bread and ham on a wooden table, close up view. Never gets to double and I have limited time on workdays. Does a hot home make it this way? I used the water test with my starter and it floated—so it shouldn’t be an issue with the starter. Top the toast with the lettuce, chicken, tomato and avocado. Makes the crust super yummy and looks beautiful. If you use a plant based product that has fat content I think you’ll get a pretty good result. I definitely haven’t had any trouble getting it to continue rising and proofing after a long ferment. If I fed my starter 3 days ago, and after it rose, I refrigerated it, and it looks and has texture to indicate it’s not hungry yet, should I still feed it and let it rise again, then use it while still at room temperature? Then in the morning divide it in pans and bake? This is my first time baking with sourdough.