I've watched a lot of bakers and at some point, after becoming popular on RU-vid, they get into an almost scientific way of baking bread: ratios tables, lamination, proofing boxes, etc. They lost me. Then, i discovered Grant. Please don't change, keep it simple, as it should be.
I made this bread today. I noticed the family lingering in the kitchen. I took the bread out of the oven. It was the most gorgeous loaf I’ve ever made. After being barraged as to when I could cut into it, we made it 45 minutes, I sliced it up and in 10 minutes it was gone! It tasted as good as it looked. Thank you for sharing this recipe.
I love how you get to the point. In a short time you show us clearly everything we need to know about making a loaf… without a lot of useless information. You do such good instructional videos.. I’m never left with a bunch of questions. Thank you.
My husband has been begging me to make him a loaf of sourdough bread for almost a week. So I have this in my oven baking right now! I’m going to surprise him! Thank you so much for sharing this delicious, easy to follow, recipe!
I just made this loaf. Super yummy! Thanks so much for the recipe. It's hot where I am so instead of proofing the dough on the counter overnight I put it in the fridge after two hour outside. The next morning I let the dough come back to room temperature before continuing. The second proof was 5 hours instead of 8.
I have been trying to create the perfect sourdough sandwich loaf since January of this year. I was not in love with any of the loaves I made. Until today. I had found your recipe about a month ago and just got it accomplished this afternoon. It is exactly what I have had in my mind all this time. There's the softness, the just-right amount of sour tang and the ease of execution all rolled into one recipe. Thank you for sharing with us the "fruit" of your hard work to perfect this loaf! Delicious, nutritious, makes me feel ambitious!
I baked a loaf of this today. I am really pleased with the outcome. Bread is flavorful, yet not overbearing from the starter. I will use this from now own. Thank you.
I can't thank you enough! This recipe is amazing! I made it twice already - the bread is so yummy! I will never use commercial yeast again. Thank you again for sharing!!!!
Every recipe of yours that I've tried has turned out well. I love your simple tutorials with none of the fancy jargon or unnecessary steps. This one is next.
This recipe produces an excellent loaf! I have made it three times now, and all breads turned out spot on. They are rich in flavor (tangier your regular Tartine style bread) with a fluffy crumb that holds together well. I have the occasional large bubble but overall proofing is not a big issue. I played with the ingredients a little, used 10% spelt or whole wheat and replaced sugar with honey--success each time. This bread makes a great grilled cheese, one for the adults.
@@mashat502 I usually substitute 10%ish (50g) with whole wheat, rye, spelt, or whatever I feel like. So, it's 400g of bread flour plus 50g of something else.
Mine takes forever to proof…. Either my starter is weak or it’s too cold in my house😔 oven with light on doesn’t help. Right now it has been in a pan for 15 hours and it’s not big enough to bake.
Thank you !!! My New Sourdough starter did a great job making your bread recipe. This is my New GO to Sourdough bread . Makes a beautiful loaf of BREAD and taste awesome !!!! THANK YOU !!!
Thanks I made this today, the only changes that I made was: I put the dough in a pan and did the second rise in the frig for 18 hours. When I baked I just baked in the pan with no steam. Really great bread, sliced really easy and the taste was spot on. Thanks again for posting, Greg
I just made my first sourdough loaf, this recipe was so easy and the bread turned out beautiful. Thanks so much for this great recipe. Only caveat is, we keep a warm house, after 4 hours it was on the verge of overproofing so lucky I caught it. Great video!
Stumbled upon your recipe and I really like the straightforward way you present it. My 2 loaves are shaped and proofing, need a little less than 8 hours from right now before popping in oven. I appreciate that you provided an option to knead using a stand mixer. I’m also trying out your leftover 25g of starter method for my next batch of bread!
This bread is the best tasting bread I have made. Thank you grant! It was such an easy recipe to follow and I love how all your videos and recipes are no fuss especially since so many complicated sourdough bread.
Hi Grant, just wanted to say thanks. My daughter asked for a sourdough that has a softer crust for sandwiches and toast. Fed my starter a couple days ago and made two of these! I’m having toast now 😊! Very good. Thank you for sharing ❤
Just finished the loaf today and we are really enjoying it! Was a little bit scared but managed to get through it. Second time of making anything sourdough!! Thanks for the video!
Thanks! Yes, it's a long fermentation but I think that gets the best result. It's fluffier that way. And the total rise time would probably be shorter during the summer when it's a little warmer.
@@GrantBakes yes it's all about that rise. I'm sure it's totally worth the rise time to get that soft fresh consistency loaf! Really thinking of making this!
@@GrantBakes okay...this might make you laugh...I did a double batch of sourdough bread dough...with the idea of doing half in a loaf pan. Found out my in laws were coming over and in a rush decided to cook the whole thing in the Dutch oven. It looked to come out perfectly. Until 2 hours later I cut into it and the middle oozed out raw dough. I can still hear my mother in law laughing...
@@jasonreid611 Oh wow! Yeah I bet it was because it was twice as large of a loaf 😂 it probably needed a lot more baking time. Haha see, sometimes you just gotta try something and and make mistakes. This is what happens when you go off-script, Jason! Haha thanks for giving it a go anyway
@@GrantBakes ... I love it. Next will be sourdough baguette. Thanks for the recipes. I would like to show you my sourdough bread from your recipe. What's your IG if you don't mind.
I've been winging it for a couple of years, thanks for the recipe. I've been using a lot of starter, like a jarful, and not even sure how much flour but they always come out nice without measuring anything, lol.
Thank you for all your videos. They are great and very informative. I have been successful with your other recipes and would like to try this one. But I have a glass loaf pan and would like to use it instead of buying another pan. The only modifications I can think of would be the baking temps. Thanks again and keep up the great work.
I have only used glass loaf pans for my bread, I’m on my 6th loaf and have had no problem even using a regular sourdough recipe. I butter the pan and bake a 375 for 40 to 45 minutes. It makes nice crunchy toast that my husband loves. If sandwich bread was my aim, I would use an egg or milk recipe for a softer bread, same buttering the pan and 375 degrees for 40 to 45 minutes. I don’t use steam either way and I butter the top as soon as it comes out.
Hi Grant, my dough was gorgeous, the bulk fermentation was terrific, after shaping it only rose to half of yours. The bread tastes great. How can I get it rise like yours?
Mine didn’t rise much either in the pan. I let it rise for 7 hours yesterday then in the fridge overnight then brought to room temp. It’s in the oven now, but I’m afraid it will be a dense brick. Sigh. I had high hopes.
I made it!!! Start to finish following everything you said right from the starter. It turned out beautifully. Now, one question, how do I store it for optimum freshness?
Since it has butter it won't go stale as quickly as regular sourdough. You can wrap in a tea towel on the counter, then slice n store in the freezer after a few days.
Hi I have some question : 1. The bulk ferment (8-10 hours) and the final proof (8-10 hours ) : we put the dough at room temperature or in the frige . 2. How’s about the ingredients for pan size 28x10x10 ( My pan is too bigger than you pan and my pan with the lid ) Sorry I’m the beginner for try to make the bread but I like very much to learn everything from your youtube . I’m from Vietnam so my english is not well ,but I thing you can understand my question Now I’ m making the sourdough starter from two kind ( from APF + water ; raisin ) After finish sourdough starter ,I will try to make sandwich from sourdough starter by this recipe. Thanks for read .
Oh man! I love this recipe and was super excited to try. I had everything the temp it should be. I added the softened butter too late, I think. I forgot to put it in with the flour and after kneading in a standup mixer with the dough attachment for about 5 min, I realized I forgot the butter. It seemed ok but never rose. Do you think I ruined it? Please help!
I don't like sour. how is this you said a little sour? I tried the whole wheat one, but used my sour dough starter instead of making what you did. I messed it up because I went to my daughters and wasn't back to do the baking. I am sure it would have been good. Its still able to use, but really sour because I used what I finally got to work. You really helped me with the starter so thank you so much.
Follow up. It worked… even put it in the fridge after shaping for a second night, took it out in the morning and by the time I got home from work it was perfectly risen and ready to bake. The bread was DeLicious! Great recipe! Thanks! Making sub buns with it today!
Great, love your videos! Keep it going! Exactly what size loaf pan do you use for your sandwich bread? Thinking about buying non stick! Thank you so much🤗
Do you happen to know if this will still work with almond milk? I unfortunately can't do regular milk anymore. I'm going to give it a try this weekend with some almond milk and see what I get!!
That looks gorgeous and easy. I want to give this a try. Just curious, what is your room temperature at your home? My house is no more than 62-64 degrees F in the winter and depending on the weather, no more than 78 degrees in the warmer months. I checked your website for the recipe but it didn’t provide your room temp. Thanks so much! Enjoying your site very much!
I do long bulk ferments which works well for my no knead breads, but isn’t 10hours rather long for final proof? I normally proof 1.5-2 hours for sandwich loaves.
I find that a longer proof for sandwich loaf gives it a better rise and it doesn’t rip along the sides of the pan when the bread expands in the oven. Of course you can definitely cut the proof short based on the temperature in your house. In the middle of a hot summer I would probably only proof this for 6 hours or so depending on how it looks. But yes, it is long, however I did like the result.
@@GrantBakes I made a great” no knead” SD loaf yesterday. I did 8 hrs bulk overnight, shaped next day, proofed 2-3 hours. It’s the best loaf I’ve done, recipe very similar to yours. Milk does make a difference.
Next up on my sourdough agenda is your sourdough bread recipe in hopes I will be successful at that point and only after I’m successful I try this loaf recipe bottom line I am not giving up on sourdough bread making. My first loafs (2) were failures not you recipes, so I’m counting on you.LOL!
Hi Grant, I just recently discovered your videos and they're excellent! Just curious, how do you determine when to stretch/fold, like in your basic sourdough recipe vs. kneading, as you did in this one? Is it based on the hydration level? Thank you!
Hey, Bob! Thanks for following along. I find that with lower hydration doughs, like under 70%, kneading works better, and that above 70% some other form of gluten development, like stretching and folding, works well.
Hi Grant, thanks for sharing such an easy approach to sourdough. I've got my 1st loaf ever, using this recipe, rising in the pan on counter. Question, what is the best way to store this baked loaf, or any homemade sourdough bread in general? Thanks much!
So for the overnight ferment it is under a dry towel? Not in a closed box or bag to keep the humidity up? Also, the milk is at room temperature for 24 hours. Is that a concern? Looks like beautiful bread. Trying it now.
@@GrantBakes I am eating a slice of this right now! I didn’t use the egg wash, I brushed it with butter as soon as it came out of the oven instead. It’s delicious! I was worried it overproofed during the final rise on the counter overnight (I prefer to bake in the morning), but it’s all good. Thanks!!
@@MichelleHotchkissArt I'm glad you liked it. Yeah I really pushed the proofing time on this one, but it worked! Might have to cut it shorter during the summer months as it starts to get warmer.
What are the dimensions of the pan shown in this video? The pan on Your Amazon store shows 8.5 x 4.5 x 2.5 but the pan shown on your counter looks much deeper than 2.5”. Just curious. Great instruction!
Grant, this recipe is great! Thank you. Can you please tell me what the dimensions of the loaf pan you use is? Mine didn’t seem to rise as much as yours did in the pan, then I thought maybe my pan (10x5x2.5) may be larger than yours, hence the shallow loaf. Otherwise it turns out perfectly.
I am living in hot climate country, all year around 30-34c, is it ok to do the last proofing for 8-10 hours in the temperature around 30c? Or I shall cut down the time?
Cut down the proofing time for both the bulk fermentation and the final proof. You'll probably have to experiment to see how long it takes for you. Ideally, for the final proof, let the dough proof until it fills the pan (like in the video) and it should be delicate and really puffy. That's how you'll know it's ready to bake!
I would love to try this recipe for my family that loves to make sandwiches. Do you really need the sugar? I am trying to cut out as much sugar as I can out of our diet, thanks for sharing this recipe.
I just made this loaf with the Swerve granular sugar and it turned out great. My son is a type 1 diabetic so I also cook with less sugar or a sugar alternative.
Thanks so much, Grant! I'm trying your recipe right now. I'm on my bulk ferm. Do you ever do the final rise in the fridge? I've done this with other recipes when "life gets in the way" of my bread baking and I need to further slow the final rise. Thanks again.
At the end of bulk fermentation you can move the dough to the fridge to "put it on pause." But, with this particular bread, I would still shape it in the pan and let it do the final proof at room temperature. I think it has worked best for me this way when the dough gets a long room temperature proof. It seems to make it fluffier and lighter.
Hi Grant, do you have a link where the pan you used can be purchased. (Also what size loaf pan did you use) My bread came out very dense but I think it’s because my pan is too dark. Ty
I'm making this recipe for the first time, and am excited & hopeful to finally produce a "soft and fluffy" SD sandwich loaf! I've tried several other published SD sandwich bread recipes, but always end up with a more dense result than desired. I feed my starter twice a day, and it triples in size every 12 hours, always weigh my ingredients on a digital scale, and try to follow SD recipes precisely as written. However, I accidentally omitted the water in your recipe, and added more milk until the dough came together perfectly while kneading. Do you think it will still turn out? I'm so disappointed in my mistake, but maybe it's a forgiving recipe!?! Does anyone have any experience with this issue?
I'm in the first phase of fermentation right now. I've seen you respond to others that your place is roughly 70 degrees and it takes 8-10 hours to "double" in size. My place is about 68 degrees, and it's been nearly 12 hours and my dough has nowhere near doubled. What's my problem?
I realize I'm way late to the show, here, but does anyone know how I handle that final proof if I want to bake in the Pullman loaf pan with the lid on? I'm not sure if I leave the lid on for the entire 8-10 hours or...what?
