Get the printable recipe here melissaknorris.com/best-beginner-sourdough-sandwich-bread-no-yeast/ and if you don't have a sourdough starter, here's my free homemade sourdough starter series melissaknorris.lpages.co/sourdough-starter/ Did you enjoy this video? Are you able to find yeast in your stores?
I received an email with the first 2 videos, but no video 3, which is how to take care of your established starters & what to make with them before they are ready for bread. How can I watch the 3rd video? Thank you - loving the info so far!
A bakers secret for those that are in colder temperatures. Boil a pan of water and place in the bottom of your oven. Place whatever you want to rise on the top rack. Keep the oven door closed for the entire time.
I made this with 7 day old starter and it came out very good. It took 3 hours to rise and it was beautiful. I added extra sugar. The dough seemed tough, harder than yours but it came out very good. I couldn't help myself and cut into the end immediately 😂 I shared it with coworkers and all agree it's delicious. My boyfriend says it's the best bread I've ever made but he was disappointed because he was expecting sourdough bread. I told him he'd have to wait until my starter was a bit older. I have found my bread recipe. This is the one I'll be making.
What a fantastic loaf! This is by far the best recipe for no fussing with bulk rise and the sticky mess..my bread turned out to be the best sandwich loaf to date!😀and I've baked a lot of sourdough bread😁thank you!👍👍👍
I've made this a few times and found the dough way too dry and stiff. Rewatching the video, your starter looks much more watery than mine (I feed with equal portions by weight) so I added 25g more water and it's turning out great! Excellent recipe :)
My oven doesn't have a light, and it's electric. It does have a warm setting, which is 170. I turn it onto that, let it preheat and then turn it off and put my dough in the oven. It tends to rise in about two hours and is nearly perfect.
Absolutely love this bread recipe! after two years of searching I finally found something that works with my starter to make sandwich bread. So thank you so much!!
I made this today. It was so good. My family ate it all in one day. I have to make another one tomorrow I was told. I love the cast iron bread pan. This recipe is a keeper.
I just took this bread out of the oven. It took 6 hours to rise but came out perfectly. I was really pleased with the sandwich bread texture. Very soft and chewy and a tender crust. Thank you so much!
I'm lucky. My yeast I captured is a super strong. My bread was ready to bake after only two hours. I did proof it in my oven with the light on. My Pinelope (I made her from fresh pineapple juice) can go from the cold fridge to doubled with a feeding in only an hour. She is a beast ! LOL
It’s about 9:45 in the morning and I have my dough rising. In all my years of making bread (not sourdough) I have never been able to describe a dough as beautiful...but that is what this is...absolutely beautiful to work with! No sticking to my hands. No sticking to the counter (without flouring I might add). I don’t have counter space to use my stand mixer besides I’ve always kneaded by hand. Took about 15-ish minutes to get to windowpane. I currently have a stopwatch going just to see how long it takes to rise. Hoping to have a loaf of bread to go with dinner. If this works out, this will be my go to soft sourdough bread recipe!
My kitchen is a little on the cool side. It took just over 5 hrs to rise. Just pulled it out of the oven. It looks and smells like my white sandwich bread recipe. Can’t wait for it to cool enough to cut into it. I’ll try to have patience. But I’m not very good at it lol
I made this today. Came out great. Don't be afraid to wait a bit if you don't use a mixer. I kneeded it for longer with a few pauses in between. Otherwise i used the exact recipe.
You are the first person that's mentioned if your starter is too new, it might not rise properly. Thanks for that tip! I'm going to try this bread today!
I've made this wonderful bread twice this week. I add a pan of hot water in the oven when rising the dough. It really moved things along. I had the oven light on and I sit the dough next to it. This bread is soooo delicious. I like my starter to be on the sweet instead of sour side so I use Melissa's tips for accomplishing that. Also, use the correct size loaf pan. I made French Toast out of the leftover loaf from three days ago. Wonderful!!!
Thank you, I've just begun to try to bake sourdough and watching many videos. I'm amazed at how differently people make it. I'm struggling with adjusting recipes to perform here in the high desert.
I made this today, and it turned out great. I am fairly new to sourdough. My husband liked the round loaves but wondered if I could try a “regular “ loaf. So glad I tried this today. Thank you for your clear instructions. I will definitely be making this again.
@@MelissaKNorris i do have a starter, its a baby still. Last yr I had a good one going and I neglected it and it got moldy so I had to throw it out and never started a new one until recently.
I made this the day before yesterday. It is absolutely excellent. At first I thought about not brushing the top with butter but I'm glad I did. The crust would have been too hard without it. Thank you for such an easy recipe that actually works. Have you ever tried adding barley flour to your sourdough bread?
Your lessons have helped me be such a good maker of bread! Haven't brought bread products for over a year! (Well, except special buns for brauts....lol)
Hello Melissa I have made a few times now this bread recipe and it's great, we all like it!! Sharing the link to friends and family!!!Thanks for sharing!!! ❤
Thank you for such an informative video. I found your starter videos and today I am making my first loaf of sandwich bread. Just waiting for it to rise. Can't wait for healthy sourdough bread!
So excited about to put my loaf in the oven. I used all purpose einkorn flour. Hopefully it turns out. I got a good rise. We will see when it comes out. I’ve made 4 other loaves and they where braw. Thank you for the great directions You have so valuable to my families life, especially during these interesting times. I’ve made your honey wheat sourdough recipe and it was delicious but my girls and hubby need some pb&j bread so hoping this turns out for me. Others have not cooked all the way through and there was a hole in the middle!! 🙈
This didn't show up in my recent uploads list, but I checked since I just started through your book today! I'm only about forty pages in, but I've learned a ton so far. The blank areas to fill in stuff like gardening zone, and microclimates is awesome as well! But the reason for this comment is to tell RU-vid, SHAME! Shame on You... Tube.
Hi, you mean no second proofing is necessary, that's good news, I hv been trying bread with homemade yeast no success, my bread dough doesnt rise after second proofing at all resulting in dense hard bread, but now I will try this way
Wow! I guess that’s why my bread didn’t really rise enough..my sour dough starter isn’t even a week old! Is it ok to leave it on the counter, as long as I’m taking away and feeding it daily? Thank you😊
Hi Melissa, great video. What are the measurements of your loaf pan, and how did you stop the tea towel from sticking to the top of the dough during the proofing stage? Thanks
I need to try the sourdough again in the upcoming months. The last few times I've tried, they were complete failures. But I'll try again! I love the metal tile backsplash and have been thinking of doing a tin metal tile backsplash in my kitchen. I noticed your newer videos have beautiful subway tiles. With your experience, is a metal tile backsplash something you'd recommend? Thanks for your great and informative videos.
Good evening Melissa, have been following your channel and I had ordered your book and just love it,nice and easy to follow. Have started my sourdough and it is lovely, I have made the artisan bread, now the sandwich bread. Question if I don't have a cast iron loaf pan and ceramic will that make a difference ? Melinda from Bakersfield, ca
I can’t wait to try this recipe! Since you use a cast iron pan for the bread and you sprayed the tea towel with water during rise time, won’t the water rust or affect the cast iron? Does it have to reseasoned or maybe the coconut oil created a water barrier?
How much starter did you have after you took out the cup? I don't think there is much more than one cup of starter, since I've discarded and fed for 23 days and there isn't much more than that? I thought you said to discard half of it daily??? I respect you and all you do. God bless and thank you.
For the windowpane test you mention, how would you develop the gluten longer if the dough doesn’t pass the test? Would you just knead it longer in the stand mixer? My starter isn’t floating yet, but I hope to make a loaf soon!
Definitely be patient with your started. I tried baking with mine way too early and it just didn't work well. It took almost a full two weeks to be completely ready to bake with. It needs to be able to double in size from a feeding to be ready. I made this recipe yesterday and I did it complete by hand with no mixer. It took a bunch of kneeding by hand with a few paused between for the dough to rest (maybe 10 minutes). I also wouldn't say my dough fully passed the window pane test. But it still came out great !
I have a food processor that has a dough function. Last time I used it, it took about 2 minutes before the dough was all pulled off the sides. Does it matter that I did not knead it as long as you say provided it passes the window test? I cannot wait to try this. Every other loaf recipe I looked at takes hours of work.
Yes, I go over this in depth in my full course but when using fresh ground hard white wheat you have to change the hydration level and use more liquid.
I haven't watched this particular video yet, but noticed it in Melissa's channel. Maybe see if this fits your needs. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8IOqm3ymT1s.html
I used your recipe from Hand Made - Sourdough White Bread. A couple things. After kneading for four minutes with my mixer the dough turned into a ball. Then about 30 seconds later it got moist again and it went back to filling the bowl. No more ball. I decided to add approx. 1/2 cup of more flour (I used fresh ground hard white wheat berries for the recipe - cooled). It kind of got closer to a ball after another 4 or 5 more minutes. Should I stop kneading once it becomes a ball? The bread had no issues rising and was baked. One issue, it was tasty but kind of crumbly after a day. I hope you can help.
One question please, my bread pans are stone wear they are nice but they are also over sized. Can I make this recipe tripled in size and end up with two?
How would using Einkorn flour change the measurements, would you guess? I haven't even attempted any bread since I was very young...and i'm def not young now. I'd love if you would work it out first for me/us before I waste a lot of flour learning.
You have to change it quite a bit. Inside my full course I have all the recipes formulated for Einkorn and the different flours. If you'd like to check out in full course let me know and I can get a link.
Can this recipe by made in larger amounts? Like double/triple/quadruple recipe? We have 3 teenage boys...bread does not last long! Haha & because it is a process that keeps me fairly kitchen / house bound, I like to make a few loaves & freeze them.
Yes, I doubled it yesterday. I got another cast iron loaf pan. I love it so much I refused to use my stainless steel lol. You can triple or quadruple too.
Bread looks yummy. Can't wait to try it. But I can't figure out what I'm doing wrong with my sourdough starter. I've been following your guidelines for getting it started and twice now mine has started to mold around a week and a half in.
I'm trying now for the first time but using a whole wheat bread flour. I modified by adding 1 1/4 cup flour and resting 10 minutes as your printed recipe says, but the dough is still a wet sticky mess, even after adding at least 1 cup of flour. It is about the same texture as your (non-sourdough) no knead artisan bread. What do I do now? Can I salvage this?
Hi Melissa. I was able to make a really good two loaves after 10 days of new starter. I used discard from 4 different starters and the dough rose almost as quick as dry active yeast. My question, this recipe is very different from your book. Also, how do you compare cast iron loaf pan to a RADA clay stoneware?
Both are great recipes, this one just doesn't use egg or milk so it's easier for those having a hard time getting those ingredients. I haven't used a clay stoneware to compare the too, I'm a cast iron fanatic. lol
Hi Mellisa, my starter is just a week old, how much do i have to wait for it to be ready for the bread ? I cant wait to try this recipe. And i want to try it with whole wheat flour what should be the ratio? Plz help !! TIA
It won't be ready for bread until week 4 at least. I have a free sourdough starter training series here I think you'd find helpful melissaknorris.com/learnsourdough and for whole wheat you can usually do 1/2 whole wheat without altering the liquid ratio
There isn't one that works with this recipe without changing out other ingredients and adding in some additional binders like tapioca starch along with it.
How long does this stay as soft as day one? My homemade breads of all kinds are never as good on day 2-3 even. :( That's doesn't mean we don't find wonderful uses for them, but to be used for a sandwich, day one is it.
