Best Beginner Sourdough Sandwich Bread Recipe | HOMEMADE YEAST

[Music] hey guys and welcome to this video where I'm going to be sharing with you how to make a very simple six ingredient sandwich bread that uses homemade yeast or aka sourdough and you don't have to have any milk or any eggs to make this and one of the six ingredients happens to be water so besides a little bit of sugar which you can omit if you want salt flour and water and then a little bit of butter because you can use any fat source that you want I happen to love just a little bit of flavor that butter brings to it but you can also use ghee you can use lard you can use melted coconut oil or you could use avocado oil pretty much any oil that you want when we're making a sandwich spread that little bit of that content just helps the texture to be better for when we're slicing it and to help create you don't like it crumbly right sandwich bread a lot of crumbs not ideal having this little bit of fat content in there helps to combat that so we're gonna be using like I said homemade yeast or aka sourdough to make this recipe so start off with you're gonna want to have a large mixing bowl now to get a printable copy of this recipe you can hop over to my blog and I have a written blog post there for you for the exact measurements so we're gonna have a large mixing bowl and you can do this by weight if you happen to have a kitchen scale I should get into bread baking when you do things by weight it just makes it a lot more exact and easier but it also have it done out for you if you don't have a scale just in measuring with cups and tablespoons and teaspoons so if you do have a scale we're going to get that going in our large mixing bowl and we're going to be putting in first our liquid ingredients so we're going to be using approximately one cup of sourdough starter now if you are newer to bread baking especially with sourdough starter when we're doing something this is a sandwich bread or bread that we need it to rise you do need your sourdough starter to be in what we call an active state and you also need it to be a mature sourdough starter so if you're just starting your sourdough starter and it's just a week or two old it's not strong enough to try bread baking yet you will be disappointed and if you don't have a sourdough starter I have a free video series that's gonna walk you through how to make a sourdough starter and how to know what it is strong enough to bake bread and I'll have that link for you below where you just go to most quinoa home forward slash learn sourdough so we got our starter here that's in its active state ready to add in the rest of our liquid ingredients one of my favorite things when you're mixing by hand is a Danish Dobis this makes incorporating any type of bummer and liquid together so much easier time to begin adding in our flour now in my full on sourdough and homemade bread and baking course I walk you through how to make sourdough bread using all-purpose flour fresh ground flour ancient grain iron corn and gluten free but for this recipe because I know most people have all-purpose or blood bread flour on hands and you might not have those other types of flowers or a mill to grind your own I'm going to be making it today with all-purpose flour [Music] and then here we're going to be adding our salt and our sugar now if you're doing this by hand you can just incorporate it here with your spoon or your whisk or you can transfer this over to your KitchenAid mixer so we're going to use the kneading attachment and we're going to knead this for eight minutes [Music] so you can use any standard size loaf pan which is a 9 by 5 inch my absolute favorite and the only way I bake bread is using a cast iron loaf pan so we do want to grease it I'm just going to use a little bit of coconut oil you can really use any type of fat you want I generally don't use butter to grease it but coconut oil is a great choice so it is lard or you can use something like avocado oil as well or even a little bit of olive oil whatever whatever you have on hand but you do want to make sure that we get this grease so that our loaf does not stick to the pan the great thing about using a cast iron loaf pan like this is every time we bake with it and use it the seasoning gets better and it becomes more nonstick now if you're curious about using cast iron and how to season it properly I've got a video on that and I'll link to it below in the video description make sure you've got that nicely greased there we go and now we're going to form our loaf now you want to knead this for eight to ten minutes and we're gonna test it to make sure that it's passing the windowpane test that's how you know with any type of bread regardless if you're using store-bought yeast for home ideas like sourdough if the gluten is sufficiently developed so you take a small amount kind of like about a golf ball-sized and you're going to stretch that between your fingers and the dough should stretch enough that you can actually see light coming through it before it tears so that's why it's called the windowpane test so you're gonna stretch that nice and thin and if you can see light coming through which I don't the camera is going to pick that up but I totally can see light coming through there then I know that this is ready to go ahead and form my loaf so that it can begin to rise now when you are making a loaf either a round artisan type loaf or even a sandwich loaf it's really important that you create tension on the top of the loop so that it rises that holds that nice with that taut surface so that it rises without collapsing so when easily to do this is to take your word look man if you're doing a sandwich loaf and we're just going to roll this dough out kind of like if you were doing cinnamon cinnamon rolls so I like to roll it and a rectangle and then that short end of the rectangle and make it to be approximately the long ways part on my loaf pan then you're just going to take it and we're gonna roll it up tightly kind of just like if you were rolling up cinnamon rolls except I don't have anything in the center there and then you're going to take it and you're gonna tuck it under and kind of pull it like this and then you can kind of just shape it a little bit to the size of your local pan and then this is going to remember it's going to expand and it's going to rise quite a bit but and don't worry about that you've got these folds and stuff on the bottom the weight of this as it settles in the pan and as it rises it's going to fill all of that out so then we put that in our pan here and then we need to let this dry ice now with sourdough it's going to take it longer to rise than if you're used to using store-bought yeast the temperature of your home and the humidity always affects that rise time so the warmer it is the faster it's going to rise and because this has a longer rise time we want to make sure that the top of our loaf does not give it dried dry out or doesn't develop like a skim on top because it's getting too dry so you can use a damp tea towel and put on top of there or if you happen to have plastic bags hanging around you can also put it inside of that you just want to make sure that the bag or whatever you're using overtop of this as it rises is it pushing down or sticking to the top of your loaf because as it rises and then you have to move that off to bake it you don't want it to then deflate your loaf so the rice kind of time can be anywhere from two to three hours if your house is really warm and your sourdough starter is nice and active up to sometimes five or six hours going to depend on the type of flower using and the strength of your sourdough starter and the temperature so I'm going to get this covered up one of the areas that I like to have it especially if I need it to rise quickly if I didn't start it early enough in the morning is in the oven with just the oven light on or if your house is on the colder end of the spectrum so we're going to let this rise and then I will meet you back here right before bake time okay guys so this has been rising for close to six hours funnily enough right as I told you guys to use your oven light to create a nice warm proofing box my oven light burn out and I didn't have a replacement bulb so it's been six hours the house was a little bit chilly today we're about 68 degrees Fahrenheit for this to rise up but one of the important keys to get a great top crust on your sandwich right and so it's not too tough is right before it goes into the oven which we have preheated is to take a little bit of melted butter and you want to brush that on the top of your loaf put this into a preheated 400 degree fahrenheit oven and let this bake so the first thing that I like to do as soon as it comes out of the oven is we want to get it cooling and slathered with butter so I just take a knife I'm not going to see on the Janee seasoning it's just in case any part of it were to sticking to the side really using these cast iron pans I haven't had any problem with brides eater like my chocolate sourdough quick bread or my low sticking to this like I have with other types of metals in the past so I'm just gonna bring this out on its side here and then we're gonna get this slathered with butter again this helps to create that nice soft chewy outer crust and the extra butter just gives it a lot of fabulous flavor now I know this is gonna be really hard but you want to make sure you let it cool ideally an hour but at least 30 minutes before cutting into it if you cut into your fresh bread too soon that's often times why you'll have it be a little bit gumming or raw in the center so it's essential that you let this cool for a little bit I know it's super hard because it smells phenomenal and I just want to cut into it right now and if you need help learning how to make a sourdough starter so that you can create 100% homemade yeast or y11 cultured bread you can grab that free video series where I walk you through every step of that and to get the printable version of this recipe you can head over to the blog at los Caminos comm and grab it as well let me know below if you've got any questions on making homemade sourdough bread or any additional resources that I can help you out of it thanks so much [Music] you [Music]

Channel: Melissa K. Norris - Modern Homesteading

Views: 115,415

Keywords: sourdough sandwich bread, sourdough bread recipe, sourdough bread making, sourdough bread sandwich, sourdough bread without dutch oven, sourdough bread for beginners, sourdough starter, sourdough bread, how to make bread, homemade bread, sandwich bread recipe, how to make sandwich bread, sandwich bread making, sandwich bread without yeast, sandwich bread with starter, sandwich bread made easy at home

Id: G_tiKNnHcUw

Length: 11min 49sec (709 seconds)

Published: Wed Apr 15 2020