Sourdough Sandwich Bread _ The Easiest Bread You'll Ever Make

Today , I am going to show you how to make my family's favorite sourdough sandwich bread , everyone .

And welcome back to my channel .

I share a bunch of sourdough recipes here on this channel .

Everything from an artisan loaf that requires stretching and folding and timing all the way to enriched breads like brioche .

And even recently on my blog and youtube channel , I shared a sourdough Hawaiian sweet roll recipe .

Sometimes when it comes to sourdough , it can be confusing .

And I know that whenever I first learned how to make sourdough bread , instead of doing a whole different style of bread baking with my artisan loaves , I actually just did the same kind of bread that I was so used to making in my kitchen with regular yeast , but then just swapped out the yeast for sourdough starter .

And although over the years I have found that I enjoy the process of artisan sourdough loaves , the stretching , the folding , the scoring , making these beautiful loaves on , on a regular basis .

My family craves just a simple loaf that you can put in the mixer allowed to rise .

Just a basic sandwich loaf is something that I like to have in my arsenal for certain occasions .

If you're going to be having a picnic or if there's someone in your family who isn't used to the texture and taste of a cast iron dutch oven baked loaf , they might be more receptive did to a simple sandwich loaf .

So let's dive in to the recipe and I can show you just how easy it is to whip this up every night before bed .

If that's something you want to have in your regular rotation , it doesn't take a whole lot of thought .

But this does yield a wonderful everyday bread .

Just like with any bread recipe that you are using wild yeast of sourdough .

Instead of using packet yeast , you want your starter to be active .

As you can see here , I have a lovely starter .

This one I fed about four or five hours ago .

I usually set my starter in this middle section here of my stove because there's pilot light .

So it's a nice warm spot .

If it's wintertime , you can set it several feet away .

Just make sure it's not too hot from a wood stove or just anywhere .

You can find a work location .

If you can't , you can , of course , just wait a little bit longer .

But what you're looking for is lots of bubbles .

That's how you know that the yeast is active and ready to give some lit to your bread .

Now , I'm just gonna use my kitchen aid mixer with any recipe you can need by hand .

I definitely prefer the dough hook because whenever I'm doing a more hydrated dough , if I'm not doing stretching and folding , it takes a while for it to come together .

So if something seems like like a brioche or any of the wetter doughs that it's not coming together and it looks really sloppy , the longer I do find that eventually it comes together .

And that is the case with this particular recipe .

Ok .

I'm starting with a cup of bubbly active starter .

I need to get a new cup measure that has a handle .

It fell off a while ago and I just haven't replaced it .

What a mess .

Next , I'm gonna add two tablespoons of honey .

You can also use sugar if you don't have honey with these sandwich loaves , adding sweetener like this makes them a little bit softer .

Next , I'm gonna add a tablespoon of salt .

Oh , if I need to refill my salt and 2.5 cups of water , don't use water .

That's too hot .

It can kill the yeast that are active in your starter .

Also , ideally , you're using filtered water or if you have good well , water that doesn't have , you know , made fluorine that's good too .

And then a half a cup of butter or coconut oil that's been softened .

I went in my fridge and realized I didn't have a whole lot of butter .

I don't have time to make any right now .

So I'm gonna do almost a half a cup that's butter and then the rest of it is going to be coconut oil .

You can just throw it in like this or you can cut it and pop a little bit like I'm doing here .

This will just help them to incorporate a little bit better .

You got about six tablespoons of price on about two tablespoons of oil .

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Although all you really need for bread is yeast , some kind of yeast , whether it's starter or packet yeast , flour and water and salt .

That's really all you need .

It's nice to add things like oil and butter because again , it makes it sock .

So this will have that texture that you're used to getting in sandwich bread .

All right .

Next , I'm gonna add my flour .

I just have an unbleached all purpose here .

If you're interested in make whole wheat , I have that here on my youtube channel .

I will link it down below as with anything whole wheat .

It won't be as soft and fluffy .

I should have mentioned up front .

This recipe holds two loaves of bread .

I'd like to at least make two at a time , especially when you're not using your Dutch oven .

You can fit them in your oven and get it out of the way for a couple of days .

I'm going to do about eight cups of flour .

Now , I like to add about six or seven first , see how it all comes together .

And if your starter is super hydrated , you might need a little bit more flour .

But if it's not , you might need a little bit less .

I am a huge fan of simplifying sourdough for some of you that drives you crazy .

You want scales and measures and you don't like whatever .

I dip my cup measuring like this and just level off of my hand .

But I am telling you if sourdough intimidates you , I might be just the person for you to follow because it always turns out great .

It might not turn out like the absolute best prize winning bread , but it's perfect , delicious sustenance .

And that's my goal because I want to simplify it so that you actually do this .

Hope I haven't lost count .

I think I've done four .

Right .

And I got five in there .

I'm just gonna let it start eating while I add in the rest .

All right , I'm definitely gonna go for that eighth cup .

Now , I do think that this would eventually come together , but I'm not looking to make something that's this hydrated .

I wanna keep it simple and easy to work with .

So I'm gonna add that eighth cup of flour , which almost is always the case , right ?

This has been eating for about 10 minutes and it still just doesn't have the developed feel that I like it's getting there .

But if I stretch the dough , you can see here that it doesn't really stretch , it stretches , but it starts to break apart .

That's not what you want .

And so I'm just gonna keep needing it until it gets there and let it go a little longer .

And here is where we are .

So see how it , it stretches more , but it's still not as smooth as I want it to be .

It's still very shaggy , which means it would still work .

Yeah .

Delicious .

Couple loaves of bread , but just from experience of baking bread , I know that this is not quite the smooth and elastic dough I'm looking for .

So I'm gonna keep going .

All right .

This looks like it's coming together better .

I'm liking it stretch .

It's almost there on the window pain test .

A lot of times when I'm baking bread , I like to get my hands wet and just manipulate the dough a bit just to make sure that it has this smooth stretchy feeling to it .

It's not 100% necessary .

But my goal in telling you all of this is to help you get the feel for what a good elastic dough feels like .

I missed this for so long in my bread baking journey .

And in the beginning , I definitely didn't need enough .

I read online that you can over eat dough and I'm sure that you can .

But I found through my years of experience that it's actually quite difficult and some doughs do a lot better when they're needed more .

So , for example , my brioche I was telling you about earlier in my Hawaiian sweet rolls when I finally figured out the feel of the dough that I was going for .

This glossy smooth feeling .

I started needing those particular recipes for like 30 minutes .

I would just put my mixer on set it back and go watch a TV show or hang out with my kids or whatever .

So my encouragement to you is just keep baking more loaves and eventually you'll get the feel for it .

OK ?

All right .

I'm just gonna get this dough into a greased bowl .

I like to grease my bowls just so that the dough doesn't stick to it .

And I am going to set this out of the way and forget about it for about 10 to 12 .

Actually .

What time is it right now ?

It's three o'clock in the afternoon .

So it's going to really be more than that .

It's gonna be more like 16 , 18 hours .

Make it more fermented .

If you're trying to get your family used to the taste of sour dough , you might want to do less time because it will be more sour .

I'm gonna get in here .

I'm gonna cover it with some foil .

So that way it's airtight and I'm not gonna film on top .

You can also do a tea towel that's wet , but it'll dry out if you're doing a long fermentation time .

Like I am .

You could also do a bees wax wrap or plastic wrap works as well .

All right .

So I told you that I was going to let that permit for 24 hours .

Usually I make this before bed .

That's what I always do .

But I needed to make this video in the afternoon because I didn't want it to be dark on camera .

So I normally make this before bed .

Let it rise and in the morning , I do all the rest of the steps , but I let it ferment on top of my stove , which is way too warm for a 24 hour ferment .

And I ended up with over Fermin to dough .

That basically happens when you let dough f it too long .

It loses all of its structure .

It turns into a gloppy sloppy mess .

So I quickly turned that into fry bread .

So that way I wouldn't waste that dough and then proceed it on with this recipe .

So don't let it over ferment , learn from my mistakes .

All right , back to the rest of this recipe after I've done that first long fermentation , bulk rice , going to divide the dough into two , flatten it out and then roll it up to shape the dough , add it to prepared loaf pan .

So you can either just do some butter or coconut oil or you can win it with parchment as well and then allow it to rise and until double , this will vary by the temperature .

So if it's really warm , this could take an hour or two or it could take up to four or five .

After that second rise , you can optionally do an egg wash .

So for this , I like to do an egg yolk .

Mix a little bit of water , brush it on .

This just makes it golden and beautiful in color and then bake it at 375 degrees for about 45 minutes .

This bread is perfect .

If you're doing a picnic , it is very recognizable to someone who isn't used to your homemade creations .

It looks like store bought bread .

It feels like store bought bread .

Definitely a sour taste depending on how long you let from it .

But your family is going to look right .

Well , thank you so much for watching this video .

Make sure to check out all of my sourdough recipes .

I have everything from sourdough bagels to chocolate , sourdough bread , to buns and biscuits and rolls and everything in between .

If you're on this channel and on the farmhouse on Moon Block .

So if you're looking for printable versions of these recipes , you can go to farmhouse on moon dot com .

Scroll all the way to the bottom or click the jump to recipe button and then click print .

So for this sandwich bread , I have a printable version that you can just keep in your kitchen and reference until you have it memorized .

Thank you so much for stopping by our farmhouse .