This is how You make the BEST Sourdough Sandwich Bread

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This is how You to make the best sourdough sandwich bread. The softness and crust make this bread amazing. Everything is done from scratch, explained in detail, easy for you to follow leaving no questions unanswered. This masterclass looks at the recipe as well as the why behind it. That way you know how to adapt when things go sideways.
Recipe for the dough in the video:
- 400 Grams of all purpose flour at 15% protein
- 280 Grams of water (70%)
- 80 Grams of sourdough starter (20%)
- 8 Grams of salt (2%)
Link to the fermentation table: table.the-bread-code.io/
Other Episodes:
Episode 1: Yeast sandwich bread: • The Last Sandwich Brea...
Episode 2: Poolish sandwich bread: • This Poolish Sandwich ...
Episode 3: Sourdough sandwich bread: • This is how You make t...
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
Follow me here too:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/newsletter
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Support me/Merchandise:
Get my starter Bread Pitt: thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/bread-shirts-hoodies
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Chapters:
0:00: Intro
1:37 Flowchart - the full process
2:44 Readying the sourdough starter
4:45 Preparing the main dough (autolysis)
7:08 Mixing together all the ingredients
10:24 Extracting a fermentation sample
14:46 Dough is ready for next step
15:37 Readying the loaf pan
16:30 How to shape a sandwich bread
21:40 Proofing the dough
23:17 Baking the sandwich bread
28:43 Bread finished baking
30:00 Tasting the bread
31:00 The final verdict - who won?
31:55 Outlook
#sourdough #sandwichbread

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Опубликовано:

20 дек 2020

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Комментарии : 533

@the_bread_code Год назад

You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!

@obertscloud Год назад

I like your videos but so confusing for a beginner, I cook other breads, but not this way and you make it difficult, do you have a easy short video version?

@pahersey 3 года назад

I have been failing at making sourdough bread until I found you. I used the technique from this video with recipe from one of your other videos and it worked out perfect. It was the first time my dough actually looked and behaved like it’s supposed to. I just love your videos and your humor. Also I can understand your English better than some Americans.

@the_bread_code 3 года назад

Wonderful! Thank you for the nice words. Truly appreciated!

@richardstein5131 3 года назад

This is the Only recipe and method that got me a light airy crumb, after watching so many other videos, congratulations

@saharhawasli9910 3 года назад

This bread is the most perfect and good looking bread I have ever seen. well done. Thank you for teaching us this art work.

@the_bread_code 3 года назад

My pleasure 😊

@marniesilbergeld3724 3 года назад

Hi! I just did an experiment with this recipe. I made two loaves: one I spritzed and did not cover with another bread pan, the second I simulated a dutch oven with another bread pan (after spritzing) to see if the extra steam trapped in the pans made a difference. Surprise! Both loaves are gorgeous AND with identical oven spring! Thanks for all your content. I love it.

@terranceanthon5182 3 года назад

Your enthusiasm about baking sourdough bread is infectious! That live interview you did with that gal from Chicago that was very enjoyable and it came with humility, a lot of it. So many different levels to this game. Thank you for being part of the journey and all the helpful tips.du hast gut gemacht!

@the_bread_code 3 года назад

Danke 🙏🏻

@evelynwald9132 3 года назад

Loved the bread flour % chart + loved Excell spread sheet + loved using second loaf pan to create “dutch oven” + loved your explanations = loved this video ❤️. Thank you for all the testing you do and then sharing with us!

@landbolts755 3 года назад

Thanks for the video! You can also use binder clips to hold one pan on top of the other, just clip one on each side (where the lip/wire frame meets the other). That way you can make sure they are aligned before you place it in the oven, and ensure they stay aligned (and hopefully don’t let any steam out)

@joeys-mama2402 Год назад

I joined the sourdough craze at the beginning of the pandemic (3/2020) and have had so many problems with my bread. I wish I had found you video sooner because your explanation and charts helped me so very much. My dough has never behaved like the dough I seen in the hundreds of videos I’ve watch, until now. I have never enjoyed handling my dough until now. Thank you so much for your video! 🙏🏻🫶

@KG-uz1mp Год назад

Thank you so much for this recipe/video. I’ve made it twice and it was amazing both times, even though I over proofed them. I’ve had varying success with boules, but this is the best recipe and so forgiving. The crust is amazing, so crunchy and flavorful. Thank you!

@rgugu3364 3 года назад

Thank you so much for the water:protein chart. It makes so much sense!

@ginabuttikofer3887 3 года назад

Love your instructions and sense of humor!

@johndavis8746 Год назад

Simply the best sourdough videos on the tube. You teach the information needed to be able to experiment with the bread you make at home. Keep up the great work!

@fletchoid 3 года назад

I have been baking sourdough for almost 10 years, but still learned some valuable tricks from this 3 part series. I love the flow charts. I once watched a video on "Bakers percentages", and then immediately constructed a spreadsheet for doing a thought experiments with different hydration, different flours, etc. Being very systematic really helps take baking to the next level. It's not necessary, but gives you the illusion of control. I look forward to more of your videos.

@the_bread_code 3 года назад

Thanks! You are most welcome!

@vladimirmilovanovic2882 3 года назад

Thank you for this! I have learned so much from you over the last few months! Amazing bread!

@the_bread_code 3 года назад

You are so welcome! Feel free to reach out with questions at any time.

@kimchianthony 2 года назад

really enjoyed your videos! they're perfectly logical & procedural. Thanks! your method of taking a piece of dough out to watch its progress DEFINITELY changed my proofing game. Thanks again, and cheers, from Texas.

@Alex-sn9hf 2 года назад

This bread came out great! Thank you for the thorough explanation of each step and the diagrams, I learned a lot :)

@SuperIndomitus 3 года назад

Followed your directions (for the most part), and made some great bread. Just came out of the oven a few minutes ago! Thank you. Learning....

@pkh2833 3 года назад

I'm baking this next! I did your Last sourdough Bread and am very happy with it! Thank you so much for your precise teaching! Hope the brioche loaf will be next in the making!

@mattdeangelis1147 3 года назад

This bread came out wonderfully! Every Tag is Gluten Tag with the Bread Code :) One thing I've experienced with both this bread and the poolish one: with my flour, the overnight autolyse develops the gluten to such an extent that it becomes difficult to evenly incorporate the leaven. So I end up with little patches of unleavened dough in the final dough. I've shortened my autolyse to 2-3 hours and that helps.

@anoushkaperkert933 3 года назад

I did this as per your instructions. Adding rye flour to my sourdough starter was a total flop. It didn't rise at all, even after 12 hours. Luckily I had another starter fed with whole wheat and added that to the dough. After the overnight autolyse, the dough was very cold (it's winter here in Colorado), so after adding the starter it took about 8 hours for the dough to come to the party. Shaping was easy, but it looked really flat. Put it in the fridge overnight and baked it off in the morning. Beautiful oven spring and wonderful crust! Couldn't wait to slice into it and the inside was airy and fluffy and sooo delicious. All worth the time and the doubts. Thank you! This is my go-to recipe now.

@SamGlaze 3 года назад

The sequel is here! And just in time. My sourdough starter began 8 days ago and is almost ready to go, thanks to you!

@the_bread_code 3 года назад

Moin Samuel. Thank you very much. Hope it goes well!

@ZenaHerbert 2 года назад

Thank you very much for detailed information here. This is so helpful.

@coffeewithlinda 3 года назад

I LOVE your JOY!!!

@the_bread_code 3 года назад

Thank you Linda!

@gigiet7108 3 года назад

I love the way you explain, detail yet it fun thank you 🙏🏻💝

@aaronkarlin3241 3 года назад

Fantastic video! Thank you.

@mvadu 3 года назад

Awesome techniques here.. You have changed my breads for Good since i started watching you.. Your small glass method worked really well for me. The inner temperature measuring worked too..

@the_bread_code 3 года назад

Thank youuuu 🙏🏻

@rlbond 3 года назад

Your "dough sample" trick has worked amazingly for me. It really helped me be successful in my sourdough bread making. Thanks!!!

@the_bread_code 3 года назад

Great to hear!

@dianalieskovsky8729 3 года назад

Beautiful I will try this one. Thanks 🙏

@jimreagan6510 2 года назад

another great recipe i love it keep going bread code

@roadsta97 10 месяцев назад

I absolutely LOVE your breads. I'm making this one for the first time, starting tonight. My other sourdough breads that I've made following your exact recipe and while watching your video, have all turned out so perfect. (the last sourdough bread recipe you ever need) and it's never failed. Decided to try the sandwich bread and it looks so easy and about foolproof, as long as you have a good healthy starter, and I do. I love the health benefits I get from eating sourdough bread plus it's so delicious. So, I'll let you know how my sandwich bread turns out. Thanks again..

@carolrivarde3930 2 года назад

I just came across your video. I have learned so much from you. My starter is 2 1/2 years. I can’t wait to make a loaf starting on Thursday.

@user-zc9tp3vy4o 3 года назад

Marvelous! Amazing! Sure, I'll try it. How I liked the slap you give the dough! THANKS!!!😍😍😍

@franciscogarcia7280 3 года назад

I just gave a try to this recipe and the results were amazing. Thanks for sharing your knowledge. 👏🏼

@the_bread_code 3 года назад

My pleasure 😊

@carlosortega8357 7 месяцев назад

No one can beat that detailed slow presentation. Vielen Danke ! I use the brand USA Pan for the "tin" since they have a version with sliding cover, very convenient.

@isoldedeig3546 2 года назад

Thanks for sharing!

@marysmith6950 3 года назад

Nice to see a new video! I enjoy watching it and all the great instructions from you!

@the_bread_code 3 года назад

Thank you very much Mary. Hope you enjoy!

@ZenaHerbert 2 года назад

I made this bread today and I am very happy with the result, thank you. Plenty of oven spring, visually very attractive and a good soft crumb. I over fermented the dough a little but I'll know better next time. Danke schoen, mein Herr - schmekt aber gut!

@marycarmengraham3437 11 месяцев назад

Your bread is just wonderful. I love how you explain everything so thoroughly. I learned sourdough by watching your videos. I'm still learning how to adapt the water as my Canadian flour is lower in protein. Great job🤩

@sytadon 3 года назад

You are a wonderful teacher and the German in you is very sweet

@cubanmama4564 2 года назад

Love your channel. You have saved my sourdough baking career!

@neelamsharma2117 2 года назад

Lovely bake.Going to try for sure 😍

@ludmilashprits9208 3 года назад

Your bread just the perfect one! Bravo!!!!! Thank you 👌👍🏻🍞😋

@the_bread_code 3 года назад

Thank you very much 🚀

@nisimari60 2 года назад

This recipe turned out PERFECTLY! I have been struggling with my sourdough loaves for almost a year. (ferment times, proofing, etc.) this is the first time I have gotten the beautiful oven spring! Love this!!!!!

@Maplecook 2 года назад

With that struggle, Nisie, you could say that you made it down the path of yeast resistance! hahaha

@nisimari60 2 года назад

@@Maplecook good one!

@Maplecook 2 года назад

@@nisimari60 Thank you for tolerating my buffonery. hahaha I can never pass up an opportunity to crack a joke. =)

@Heart-cy9tb 3 года назад

I baked this bread today and it's delish :) Thank you for the recipe...

@the_bread_code 3 года назад

My pleasure 😊

@rogeroga 3 года назад

You are very good teacher, thanks!

@the_bread_code 3 года назад

Thank you! 😃

@JVSwailesBoudicca 3 года назад

Moin and Good evening. My goodness...you'v done it. I had faith in you = knew you would !!! I can't wait to try this, thanking you 👍🏻😃

@the_bread_code 3 года назад

Hahaha, thank you very much. Please let me know how it goes :-).

@chrishanes7226 3 года назад

Holy cow man. I’ve made some really good sourdough and this was beyond anything I’ve made yet. Thanks on behalf of my whole family

@ofeliapinoliar9675 Год назад

Just made one from another video ref, dough was runny so i just made the batch into 🧇 waffles with yogurt, turned out to be very good. I will try your recipe and method. You explained so very well, thank you.

@janetmaree8582 Год назад

Thanks!

@maureenperez9999 3 года назад

I am a struggling wannabe sourdough hobbyist, who sucks at making sourdough, but loves your videos. I don't speak German, but I have some relatives in Germany that members of my family correspond with. Your English is just fine. No problem at all. I tried your autolyse flour water overnight method, which I liked, but I couldn't add the starter to it for 12 hrs due to time constraints. I am retired, but have time management issues due to caring for aging parents. I am still looking for the best routine. You are getting me a bit closer than other bakers have and I appreciate it. I did follow most of your instructions until I put in the oven , but my loaf came out a bit heavy which is due to rising issues probably starter AGAIN. I let the dough double(it really did) for 8 hrs and then proofed it in banneton in fridge for 8 hours. It felt "pillowy" prior to proofing, but after proofing overnight, felt more firm than I expected. It was not very puffy once I baked it. I will keep trying. Keep making these videos because they are helpful to anyone who is struggling with sourdough bread baking. Does my following a method which puts proofed dough from Basket into an un-heated Dutch oven pot and then into a 450F oven making it rise poorly vs. dumping in a pre-heated pot the problem? Another author I follow had that suggestion for round loaves to avoid arm burns...which I am a victim of in the past.

@jonaltschuler8034 Год назад

Making this right now! 🍞💚

@judywilson5784 3 года назад

You often refer to your “German”. I think you do a really good job; especially since English isn’t you primary language. Oh, and I really enjoy the bread instruction! God bless

@the_bread_code 3 года назад

Thanks! 😃I am just making a little bit of fun about myself. Never hurts 🤣

@mariainesriascos6424 Год назад

Hello! I hace been in a marathon through your channel and I congratulate you. What a work your are doing for all of us!!. Thanks a lot. This recipe in special, I love the most.🤩 Hope to see new videos soon. I live in Colombia in a small town named Ginebra.

@ericwiese7479 6 месяцев назад

My 2024 started with a my first attempt at sourdough and it was definitely super par. My goal is to make a loaf comparable to this absolutely beautiful loaf by end of the year! Thank you for sharing your knowledge. It’s appreciated

@YolyCurls 3 года назад

I was like,; well, that’s a lot of kneading for a non kneading bread 🤣

@DJBelbe 2 года назад

I get the same fluffy bread with no knead, lazy person recipe. You cant really go wrong with sandwich bread if your starter is strong. I just mix everything in one go, let do a "fermentolize", fold every 20 mins till its not sticky, let it ferment, shape, throw in pan, let inflate a bit more and bake. Takes a long time just sitting there but almost zero handling time.

@tigermelp 3 года назад

My man-you’ve got all this dialed in. I am privileged to learn from your study! Bread came out delightful, even with my small-gluten-percentage American flour (because I knew to build dough strength a little, from you!). Thank you!!!

@the_bread_code 3 года назад

I appreciate that!

@krauz111 2 года назад

worked great, greetings from mexico

@msSnilloc 3 года назад

Cant wait to give it a go!

@the_bread_code 3 года назад

Thank you. Please let me know how it goes.

@lironlironkatz3218 Год назад

I have just come across this video. I find the information very useful and regardless of the time of day, have to go to my kingdom, aka the kitchen and start! Can't wait to explore your channel. "May the gluten be with you" is hilarious!

@ericwiese7479 6 месяцев назад

P.S that loaf you made in this video is the best I’ve seen and I’ve watched a ton of videos…..thanks again from Minnesota

@carolschedler3832 Год назад

❤NEVER apologize for your English pronunciation !!! I think highly of anyone who is multilingual! I was able to enjoy your presentation even though I had keep my phone in my picket! (Busy in the garden and wearing earbuds). Thank you for sharing your expertise! I did pull out my phone to enjoy seeing your masterpiece come out of the oven!! Bravo!

@badboi_ 3 года назад

Toll, wie immer! Liebe Grüße aus Wien

@the_bread_code 3 года назад

Danke! Viele Grüße nach Wien. Muss immer nochmal das Glutenfreie Brot testen 😎. Der Michael macht ein sehr leckeres glutenfreies Brot.

@seasonsofrefreshing7386 3 года назад

Looks really good! Thanks for sharing. Let's stay connected.

@leelaplay8480 3 года назад

I'm a beginner and am appreciating your videos! Hopefully someday soon most of my loaves will be wonderful. They still don't rise enough but am hoping this video with the tips to recognize when they have risen the right amount will help. I'll pay more attention to how wet it is after autolysis and add flour if needed. I'm in Canada in winter in a cold house so may have needed more time too. And will try the 1:5:5 on my rye starter. Oh - which reminds me, I tried to check out your fermentation timetable but only the headings show. I can't scroll down.

@jonathanschutz8563 4 дня назад

Im trying this bread, or something like it now. I have done a couple of flat bread and a one freestanding bread (which failed, because i didn't know about the increase during fermentation process, it was a 10% protein whole flour. You guessed it, it was pancaked). Now im trying to make this recipe in a batch of five loaves...

@vincentlabruzzo5368 3 года назад

Tried this today. My starter was a bit of an issue. It took 20 hours to ferment at 75*f and it really couldve used more. My sample cup grew maybe 50% l. 12.5% protein flour. It didn't get a good spring and came out much to crusty for sandwich bread. I have to experiment a bit more. I sprayed with water and covered with a duplicate pan. I'm sure it'll be delicious, just not what I was looking for. I've had great success following your masterclass sourdough recipe

@brianmatthews1469 3 года назад

Than you very much for the very humorous and informative way you show things. My wife and I are in the process of making your sandwich bread so we need all the help we can. Auf Wiedersehen

@the_bread_code 3 года назад

Best of luck!

@mattmallecoccio8378 3 года назад

Hendrick, I couldn't believe I was baking without a steam tray underneath prior to watching you. I made a delectable whole wheat sandwich loaf with the steam underneath. It was a tender crumb and great whole grain flavor

@the_bread_code 3 года назад

Well done! That really helps a lot.

@feiyogini 3 года назад

Thank you! I made this today myself and the result was awesome! My partner said it’s the best loaf of sandwich bread he’s ever had! Thanks for sharing the workflow with us! Can I ask the size of the loaf tin you used? 🙏

@the_bread_code 3 года назад

My pleasure. I linked it I the description. Hope it helps 🙏🏻

@lisawilliams1696 3 года назад

LOVE your videos!!!! You are so kind to your dough!! I am still struggling with fermentation. I try to follow directions exactly, have very robust rye based starter, and have set-up so fermentation is always @ same temp. Even so, my sandwich bread failed. Could only find 11% protein flour and adjusted accordingly. Will search for different flour. Thank you for your detailed instructions!

@the_bread_code 3 года назад

Hey Lisa. Thank you very much! How did it fail? What happened? Please send some pictures over via email or Instagram. Thanks! Oh and yes - good flour is the key :-)

@lisawilliams1696 3 года назад

@@the_bread_code Very flat, did not rise, but was soft. Sorry....didn't take a pic

@garyfreeman9436 3 года назад

Wunderbar!

@the_bread_code 3 года назад

Sank you!

@masumine 2 года назад

Thank you for the fermentation times table!! I've been having difficulties finding fermentation times for different temperatures and this helps a ton!

@blaw14 3 года назад

Really appreciate the detail you provide and the care you have in sharing your experience. My sourdough has improved dramatically Thanks to you! 🙏 #glutentag

@the_bread_code 3 года назад

Great to hear! Thank you very much!

@danqueseq01 3 года назад

"if you are in the tropics" You are thinking of us! 🏝️🤗

@the_bread_code 3 года назад

Haha, thank you. One day it will get warm again in Germany 😱

@ellengrace4609 3 года назад

I just love how excited you get about the bread. 😂

@the_bread_code 3 года назад

Hahaha. Thanks! Bread baking is exciting!

@David-we3sb 3 года назад

Yes his affection for the bread is contagious!

@Nishiskitchenrecipe 3 года назад

Fantastic

@the_bread_code 3 года назад

Thank you so much 😀

@isabelab6851 3 года назад

Gluten tag! Waiting for this. Just started watching!

@the_bread_code 3 года назад

Hope it isn't too long and you had fun. Cheers from Hamburg.

@isabelab6851 3 года назад

The Bread Code not tool long...just had to stop for dinner and picked it up at the end of the evening. I always enjoy your videos. I appreciate the time stamps for when I am actually trying the recipe. I like to go back and study the step before I do it until I get it down. Danke

@the_bread_code 3 года назад

@@isabelab6851 You are welcome!

@dennisbird5901 3 года назад

Thanks for all the great videos. They have been incredibly helpful. One question: How are you not 300lbs? Keep up the great work!

@the_bread_code 3 года назад

Thank you 🙏🏻. I don't know 🤣. Maybe just lucky? 😅

@barbaraapple5918 Год назад

I enjoy your videos soooo MUCH... I watch them for hours. However I use Einkorn flour as I require less gluten in my life. I'm guessing it will not rise as well as your beautiful sandwich bread but I am hoping with my rye sourdough starter and less water I will be close. If you could give me any other tips for Einkorn flour I'd appreciate your help. I'm crazy about sourdough!! Thanks again for all the help you give us... you are so generous.

@BedfordRealEstate 2 года назад

Thank you for the very helpful video. Could you explain the baking pan under the stone - it’s purpose? Does it have water in it ? What temp do you preheat oven and stone before decreasing for bake?

@nosslinlime2384 2 года назад

a example schedule would be very useful for the first time trying this even though everyone has different timings. will try this bread this weekend. I will probably make 2 sourdough loafs and sourdough baguettes at the same time so i hope it will turn out ok. This bread looks amazin

@Alan-di5kq 2 года назад

Any tips on making?)

@nosslinlime2384 2 года назад

@@Alan-di5kq no not really it was very easy to make. i used 240g of water for my bread and it was perfect.

@stephiedaniel58 2 года назад

Like ur style, slapping it😀

@ramonanettles2329 3 года назад

This is a marvelous recipe. I have made it twice, and both times, it fuses to the loaf pan to the point that the loaf tears in half in my attempts to remove it. It is quite delicious, but it makes me want to cry after creating such a perfect loaf.

@the_bread_code 3 года назад

Thank you and oh noes! After speaking with a few bakers I learned that they use vegetable non stick spray. I tried it and it really does wonders. Please let me know if it works for you :-)

@David-we3sb 3 года назад

Yes and if you don't have the spray, try using butter, it works like magic!

@marty43367 9 месяцев назад

I am a new subscriber, and I will have to tell you that I genuinely enjoy watching you make bread and explain sourdough starter I am I science geek and love the science behind everything, especially food. Thank you for your videos. I live in Colorado Denver altitude 5280 would you or have you ever discussed sourdough starter /baking at higher altitudes? If you have, I would love to see those. If you haven't yet it would be great to see this. Thank you for all the information, I love it!!!

@user-ey9bt7fs6n 3 года назад

Looks great! Maybe an hour by hour spreadsheet 🤓 I like spreadsheets and flowcharts.

@the_bread_code 3 года назад

Thank you. Also a great idea. Feel free to reach out with questions at any time.

@andreaszule1558 2 года назад

Excellent! I'm am learning! Try some hungarian smoked sausage 😋

@johannsens 3 года назад

I like the danish touch of salt 😉😁 Now, I don't know if you bought in Germany, got it as a gift or bought it in Denmark. If the latter is correct, you should try to get hold of some Princip smør (butter) from a danish supermarket chain called Føtex. It has whole Fleur de Sel salt crystals in it, and it is the perfect spread for bread when you only use butter. And by the way, thanks for your many and very informative recipes. The trick of using a separate container to monitor the progress of the dough is outright ingenious 😁

@jonathanwarby9034 2 года назад

@thebreadcode thanks very much for the interesting video. I am wondering why you are putting so much focus on creating tension during the shaping stage? I understood that is to allow the bread to hold its shape when baking free-form - however the loaf tin provides the support in this case. Would you get a more open airy crumb if you did your bulk fermentation in the loaf tin and baked it directly. That should also save some time as you don't knock back and will therefore pass the poke test quicker. Very interested to hear you thoughts and whether you've experimented with that before? Thanks!

@mirkoyonathanciotta8696 3 года назад

Love, Love, Love. What else?

@the_bread_code 3 года назад

Always love ❤️

@jeff7161 Год назад

You are a great respiration for me! I’m working with Einkorn whole wheat freshly ground. I’m going to try this recipe with Einkorn. I’d love to see you duplicate this recipe with Einkorn if you have time. 🤠

@windmeza 3 года назад

I tried the poolish and the sourdough and I go with the poolish, for sure. Maybe it was my starter but I didn’t appreciate the sour flavor in the sourdough and the poolish has SUCH a good aroma. I’m curious if using a tangzhong with this recipe would yield an even softer crumb that stays fresh longer.

@samclements8246 3 года назад

All the bread squishing just KILLED me!!! Hahahaha

@the_bread_code 3 года назад

🤣

@aussiedonna50 2 года назад

Hi Henry When I sent you a message suggesting you use the word “sample” for the piece of dough use set aside for fermentation checks, you asked me to continue to offer alternate English words for some that you are using. You say… “close” the dough after mixing. I suggest “cover” the dough. You say… “wetted” hands. I suggest “wet” hands. Of course I offer these suggestions with the utmost respect. Your English is amazing (much better than my German). With kindest regards Donna

@xuyenhong7357 2 года назад

The charts like a process of project. You are definitely German!

@ireadtrebleclef 2 года назад

The bulk sample jar seems like a brilliant idea! One question that came up though is if I am not making a no-knead and stretching and folding 3-4 times 30 min apart after mixing, would I extract a sample before or after the stretch and folds? TIA!

@trophycabbage 3 года назад

Gluten tag! Going to give this a go on Christmas eve. I didn't realise there was going to be a fourth episode of this series. I have never made a sandwich bread recipe with sugar and milk because it seems a bit strange. Maybe this could be number 5? Maybe your iterations will never end and you will use your many loafs as bricks to make a loaf tin/pan Bread house. I would like to visit and bring butter and sea salt ☺️

@the_bread_code 3 года назад

Thank you, that's a great idea too. So a brioche style sandwich bread? Yummy 🤤.That would work very well for smash burgers hehe. The brick house out of bread sounds perfect 🤣

@davidbrown3309 3 года назад

Thank you, Hendrik. Great video series! Happy Christmas!

@the_bread_code 3 года назад

Thank you David. You too!

@francinekeane9900 3 года назад

HI Hendrik. Just made your sourdough sandwich loaf with the thick starter, best bread I've ever made 👏👏 thank you so much for all your help with all the videos. Have you ever put milk powder, brown sugar or butter in you sourdough? Thanks again 😊😊

@the_bread_code 3 года назад

Awesome. Thank you very much! Glad the recipe worked out for you!

@reyanicete 2 года назад

Hi I'm very new to sourdough making and your videos are great for a beginner like me. just a couple of questions regarding the fermentation table that you shared (thank you btw for this). the fermentation time, is that in hours? Also, the starter % is proportion to weight of the flour? do i need to consider the starter hydration and the final dough hydration for this? thanks in advance!