I N G R E D I E N T S : d o u g h 1000g bread flour 300g active sourdough starter 650g water 50g honey (you can substitute sugar, maple syrup, or agave syrup) 40g avocado oil (you can substitute melted butter, or any neutral tasting oil such as olive oil) 20g salt . . . . . . . . . s t a r t e r p r e p : The night before baking mix together 50g of sourdough starter, 150g of water, and 150g of flour. Allow the sourdough starter to rise on the counter overnight. In the morning it should be doubled in size, active, and bubbly and ready to use in your dough! R E C I P E : day 1 Add 300g of active sourdough starter into a large mixing bowl. Add 650g of water (warmed to about 85°f). Mix together sourdough starter and water until most of the sourdough starter has dissolved into the water. Add 50g of honey Add 40g of avocado oil Mix together to gently combine Add 20 of salt. Add 1000g of bread flour (keep your scale set to g and measure out 1000g rather than measure 1kg, it is more accurate to measure in grams). Mix until all of the flour is fully hydrated 3-5 min. Rest the dough on the counter covered with a lid or damp dish towel for 1 hour. Stretch and fold the dough 4 times every 30 minutes for 2 hours. Cover the dough with a damp dish towel between every stretch and fold. After 2 hours of stretch and folds, lightly flour the surface of the dough and cover the bowl with an airtight lid or plastic wrap. Refrigerate the dough overnight (8-24 hours) ***Alternatively you can allow the dough to double or almost double on the counter and then proceed with shaping and baking on the same day*** day 2 Remove dough from the fridge and allow the bowl to rest on the counter until the dough comes up to room temperature (approximately 2 hours) Flip dough out of your bowl on the counter and divide your dough into 2 pieces Using a rolling pin, roll the dough out into a large rectangle pushing out as much air as possible Shape the dough and place seam side down into a greased 9X5 loaf pan Repeat with your second piece of dough Allow the dough to rest covered in the loaf pan for 1-2 hours until it has risen in size and fills out the pan. Spray the surface of the dough with water Score the dough if desired Cover the loaf pan with foil leaving a generous amount of space between the foil and the dough Bake covered for 35min at 400°f Remove the foil and turn the oven down to 375°f and bake for another approximately 15 min The bread is done when the crust is golden brown and an internal temperature of 200°f is achieved Glide a butter knife along the edges of the pan to unstick the bread and then flip bread out onto a wire cooling rack. Wait to cool before cutting. Enjoy! *A M A Z O N S O U R D O U G H E S S E N T I A L S: ⇢ *My Amazon Storefront - www.amazon.com/shop/casacalifano ⇢ *Loaf pan (9x5”) amzn.to/3SoLsvP ⇢ *My fave starter jars - amzn.to/3rXgLTq ⇢ *Kitchen Scale - amzn.to/42iwA3u ⇢ *Glass mixing bowl set - amzn.to/3PICHvk ⇢ *Dough Whisk - amzn.to/3pLfz41 ⇢ *Silicone Spatulas - amzn.to/43nq4Jm ⇢ *Bench Scraper - amzn.to/454oiOY ⇢ *My kitchen towels - amzn.to/3S0yWCf ⇢ *Plastic Bowl Covers - amzn.to/425VpPP ⇢ *Butchers twine - amzn.to/3PTpOwR ⇢ *Flour shaker - amzn.to/3ZWBeEt ⇢ *Circular Bread Lame - amzn.to/3M8g4wz ⇢ *Best Blades For Scoring - amzn.to/3Obr9j6 ⇢ *Blade Disposal - amzn.to/3oFVyf4 ⇢ *Extra Long Oven Mitts - amzn.to/423Sh7a ⇢ *Cooling rack - amzn.to/44v9ojL *M I S C : ⇢ *Challenger Bread Pan - challengerbreadware.com/?ref=CasaCalifano ⇢ Bread flour - centralmilling.com/product/high-protein-bread-flour-organic-high-mountain/ Links above marked with a "*" are affiliate links - which means I receive a small percentage of the revenue made from purchasing products through this link at no additional cost to you as the consumer. Thank you for supporting my channel!! 😊
Thank you so much for laying out with a timeline. I struggle to figure out when to start the whole process. Can't wait to try this out. My starter is finally getting healthy.
Thank you so much for the sweet comment! I'm so excited for you to give this recipe a try! Let me know how it turns out for you when you make it! I'd also love to know if there's anything you'd like to see videos on being that youre newer to sourdough baking! Or any other recipes you'd like to see let me know ❤
My sourdough bread turned out fantastic , I followed you step by step ! Thanks for the lesson in making something that seems overwhelming really simple ! Your my favorite ❤️
Omg thank you so much for such a sweet comment! It's always my goal to make these recipes approachable! I never thought I'd be able to make my own bread before I started so I always hope to show anyone can do it!
That was amazing! Your soft sourdough bread looks so yummy! I didn’t know you could make a soft sandwich loaf! Always enjoy your very informative easy to follow videos!! Thanks so much for the great content ❤️
Thank you so much for sharing this recipe! I halved the recipe and made one loaf yesterday, it turned out perfect! Soft & Fluffy and so delicious! I appreciate the clear instructions, keep up the good work.
I’ve followed the recipe and timeline, up until the proofing in the tin before baking. My dough didn’t fill up the tin, so I left it at room temperature for a good 3 hrs (@26C = 78-79F), it still didn’t fill up the tin like yours, did the poke test, it dented a little so I decided to bake it anyways. Now I think my starter was active (more than doubled in size after feeding) but not strong enough. How do you feed your starter on regular basis before the preparing your starter for this recipe?
Ok I just found your channel and it’s safe to say you are my new favorite sourdough gal. You are clear and straight to the point. Thanks so much for sharing your recipes and bread baking skills. 💕
The first time I made this, it was the best bread I'd ever baked. I have struggled to repeat the same initial result since. Especially since it has gotten cold. Each subsequent roll has had minimal oven spring and is very dense inside. I have tried giving it more time to "come to room temp" in the morning and giving it more time to rise in the pans. I have also tried using your timings but in the oven with the light on thinking the room was too cold. I feel like that made it worse. Any thoughts on where I might be accidentally going wrong?
The cold weather is probably the culprit. Why dont you try skipping the overnight in the fridge step and just allow the dough to double on the counter or somewhere warm such as the oven with the light on and then proceed with the recipe. Let me know if that has any impact for you!
I’ve only ever baked and then sliced and froze. I haven’t tried freezing the unbaked dough. If you try it out, let me know how it works for you, but definitely baking and then slicing and freezing works amazing!
Thank you so much for video, I love how you explain everything so clearly and easy to follow. I have made this bread and I have impressed my family with this awesome bread. My daughter's wait each week for me to make them a loaf. I still struggle with getting a tight ball at the end and find my dough a bit sticky but with each loaf I make I think I am improving. Once again that you for posting this video :0
Thank you so much! Your comment made me so happy to read! If your dough is too sticky you can try decreasing the amount of water youre using! Start with maybe 50g less next time and see how that goes. Once you get better with the shaping process you can always increase the water back in the future! Keep practicing 😊 with every loaf you'll get better and better, and the bread is always delicious even if your shaping or something else isn't perfect!. If you ever have questions feel free to leave me a comment or you can connect with me on instagram or TikTok I help everyone as much as I can ❤
This is a wonderful recipe! Absolutely perfect texture and flavor. I divided the second half of the dough into 4 mini loaves and they came out perfect!
I’m so glad you got to make it loved it so much!! I have yet to make these into mini loaves but I need to! Thank you so much for taking the time to leave me such a kind comment! ☺️❤️
I dont have a downloadable version but I do have the recipe written out in the description box and it's also pinned to the top of the comment section. You could copy and paste that and print it ❤️ Let me know how it turns out when you get to try it!
I followed the ingredients almost perfectly - only had 937g of bread flour so I had to use 63g of all purpose flour - and this dough is VERY sticky - not at all cleanly folding like yours!
Just wondering if you get the nice puffy dough without refrigeration? Also is the honey necessary or could you sub for more oil? Thankyou for your wonderfil recipe. Really glad I found your tutorial
You definitely dont have to do the refrigeration, you can allow the dough to double on the counter and then move on to the shaping and baking. Also, you can leave out the honey or you can sub it for another sweetener if you prefer. It's not necessary to the recipe just adds to the flavor 😊 I'm so glad you enjoyed the video! Let me know how your bread turns out!
Thankyou so much for replying. My first two batches turned out amazing. My next two have flopped. I don't know where I went wrong. It didn't rise enough and it's really doughy when you eat it.. 🙈 sourdough is much harder then I thought haha. I'll keep preserving.
I have made this recipe so many times now and it always turns out great. I have it memorized now. Have you tried using 100% whole wheat or do you have a recipe for whole wheat?
I haven't make this with whole wheat yet but definitely something I would love to experiment with this year! I'm so glad youre loving the recipe! If you try with whole wheat let me know how it turns out for you!
@@casacalifano so far I have used up to 400gm of whole wheat and all purpose flour with great results. I really love the simplicity of this recipe. I make it weekly.
So thank you so much for your easy step by step instructions I love them all. I’ve made your soft sandwich loaves many times, always perfect!!! I want to add a step and need your advice, during the lamentation process could I use cold cubed pats of butter as inclusions and shape and bake?
You sure can halve the recipe!! I don't currently have this recipe in cups but the next time I make it I'll try to measure that out and update the description box!
Thank you for your beautiful recipes! I've made your artisan bread and it was a success, now I'm making this one! I love the way you explain everything so clearly! I hope you'll make more videos 🙏🏻❤
Oh my gosh it was wonderful! I can’t believe I was intimidated by sourdough for so long. I’ve had my starter for about 2 full months now and have baked all kinds of things. I will definitely save your baking method into my brain, the texture was just so soft I wanted to cram the whole loaf into my mouth 😂 my kids and husband all loved it too! Normally the three year old won’t eat his top crust but he ate every bite of this with no issues, thank you for sharing 🥳
@@ashleymatthyssen5008 Yayyyy!! I can't tell you how happy it makes me to hear that! Thank you so much for giving this a try and for taking the time to come back and let me know how you liked it! I appreciate it so much! ❤
I don't know what I did so wrong with trying this by making 1 loaf. I half all the ingredients to make one loaf and weigh it all. I did all the steps. Nothing against you. I'm sure it was my mistake somewhere, but this was the worst bread I've ever made 😢 it to me had no flavor whatsoever, and it tasted like flour😢😢😢 please help me understand where I went wrong.
Is there any possible chance that you forgot the salt in the recipe? Often times if bread tastes like nothing salt wasn't added. You can definitely halve the recipe so that wasn't the issue! If you try it again let me know!
