How To Make Sourdough Sandwich Bread Loaf ~ Kneady's Test Kitchen

oh my gosh you guys happy oh my gosh what is that Monday it's Monday Monday night I had no plans on turning on the camera so excuse this it's been a long day but I jumped online I'm seeing so many video replies from you guys mark and Tina over at bumblebee Junction doing a 90 series a new vlogger Jenny doing a 90 series there are just there are so many of you making video replies and jumping on board with your sourdough series on your own channels you guys like I am squealing out of my skin I am so excited to watch all of your videos and watch all of your progress the Facebook group the sourdough club we are at I think near 700 subscribers now of people who have jumped over and joined I'm gonna leave the link down below to the sourdough club if you guys want to join I did not expect I did not expect the responses like this and I just had to jump on and say thank you thank you thank you thank you this has been so much fun if you go over to the group the club the names you guys are naming your sourdoughs are epic like so over the top creative it's this has been one of the funnest things I have done on YouTube in my 13 years of being on YouTube and I owe it all to you guys for joining in you know this was something that really intimidated me and so the fact that so many of you have jumped on board and are doing it too with me with each other uh it's just it's incredible this is just so much fun okay so um I was gonna play with my sourdough tonight and I was not gonna film it and I know some of you have have said Heather yes take us along but honestly today was a really long day we had a really long homeschool day I've had some fibro flares and so I was just gonna play in my kitchen quietly tonight but after seeing all of the videos and jumping on the group and seeing all the comments and how do I not bring you guys along so I'm bringing you guys along and we're just gonna play with sourdough so this might not be a recipe you end up wanting to try we're gonna see how it turns out in the morning when we bake it up so it's gonna be like a two-parter for me it's gonna be one partner for you because I'm gonna blend it all in but we're not gonna actually gonna bake this bread until tomorrow morning so many of you wanted to know Heather when do I use my starter so this is when you want to use it I fed my starter hold on what time is it it's 8 o'clock at night I fed my starter around I want to see 5:30 6:00 ish okay so my starter was fed about two two and a half hours ago and it is right now on the rise this is the whole wheat now the whole wheat I ended up mixing with some all-purpose because to be honest with you I'm not too fond or crazy about how my whole wheat is reacting it's fine but it is slow to rise and um and really thick so tonight I ended up mixing all-purpose flour with it and I'm gonna see how it does it still has a lot of wheat in it but I just want to try to lighten it up a little bit and so we're gonna see how it does you know it's all it's just it's a bunch of playing right now so this is my whole wheat now it's on the rise this is my ride and you can see my rides just happy now this one is much older this starter is a couple weeks old now two three weeks old something like that so yeah I want to say three weeks old so this is well established now so um you can see the big pockets of air in it it's happy it smells like warm East and just out latest bit of beer smells so good anyway okay so this is what I did I fed my starter two hours ago as you see it is on the rise this is when we want to harvest it for bread okay or cultivate it for bread this is what's gonna make our bread rise you don't want it to reach the peak okay because when it reaches peak your dose your bread will rise but not that much it'll be a little denser the air bubbles in your the air pockets and your bread for your sourdough are gonna be a little smaller a little bit more dense you want to get your dough or your sourdough out of the jar when it's on the rice up okay and the peak usually happens around four to six hours on average yours might be different everybody's that's what's so great about sourdough it's like it's like a child everybody's is gonna be different even when you're when you've got two starters they can be completely different it's gonna depend on your kitchen it's gonna depend on your temperature it's gonna depend on what's in your air for that particular day it's it's quite amazing anyway okay I'm not gonna get on a tangent about that so it's on the rice so this is what I want to call I want to get it out of the jar and use it in my recipe because this is what I know it's gonna rise my bread okay so so that's when you want to use it you don't want to use it when it's peak and you don't want to use it when it's come down you don't want to use the pour off for bread pour off is great for pancakes like I said even when I make pancakes I let it sit there and rest for you know 15 minutes a half-hour just so it can start eating the flour and start growing and getting alive but this is when you want to use it when you're doing flour you want to feed it give it about two hours when it starts rising up and then that's when you want to use it so that's what we're gonna do right now so I'm depending I'm gonna be using mostly my rye but if I need a little bit more I will dip into my whole wheat and we will just blend it now I'm not doing I'm not doing a bread that I know has worked so that's not what this video is this video is going to be me playing with the sandwich loaf because I really want to try to create a pullman pan bread a sandwich loaf bread for my kids to eat during the week with their peanut butter and jelly in their ham sandwiches and you know Eric with this salami sandwiches and and so that's my goal that's what I really want to play with not tonight so I'm just taking you guys along with me I'm gonna try not to make this video too long for you guys but yeah so okay I'm gonna spin you around and we're getting we're gonna get that place so I do have this if you guys want me to do a separate video on this KitchenAid attachment this is the scale in sifter I got this as a Christmas gift from my husband I've had it on my wish list I swear for probably two years and it's incredible and I am loving it if you guys want to see a separate video on it let me know I will make that for you but we are going to be putting bread flour in here so I've got my bread flour out and we're going to be using 800 grams of bread flour [Music] [Music] [Music] [Music] [Music] [Music] [Music] so there we have it there's the starter and the water and the flour and the salt and that is it so I'm gonna go ahead and lift up my bowl I did take off my scale and sifter for this so that's just going to be left empty for right now and then we're gonna go ahead and let this leave now this needs for about 10 to 12 minutes it's gonna be much different than then a bread like a bread that you make with you instantly see that this dough is very wet and you are going to fight the urge to throw in some more flour to create a dough ball I promise you this will come together do you just have to let the sourdough just give it some extra time let me let the gluten kind of come together and inform and it will happen so I'm actually I like to watch it sit here and watch my go I'm not gonna expect you guys to do that but I am going to bring you back as the starts to come together and show you what it looks like and and this is gonna need about 10 to 12 minutes and this is on a proline 7 which normally is a you know 4 minute mix a four-minute mean but for sourdough it's quite a bit longer so it is starting to lift off the barrier it's been eating about 8 minutes 9 minutes and it's just now study the form that go bad so you like this recipe I got it from I love I love art I love cooking Ireland that's it Patrick Ryan who's his name and he is fantastic let me show you inside my bowl okay now it's gonna be a sticky dough all right so it's gonna take a little bit of effort I left my flour out and you sprinkle some on my counter [Music] [Applause] so pretty disappointed pull this up I don't want to add too much flour to it just don't want to stick to my counter because it is sticky [Music] [Music] [Music] Olive Oyl there's an extra virgin olive oil and I'm just gonna go ahead and kind of poured little in [Music] Stovall here [Music] and how beautiful that is [Music] so pretty [Music] so I'm gonna go ahead and tip it in spin it flip it and now I have a what [Music] flower sack towel that I've put in hot water and I'm going to put that on top and it is now 8:30 at night we wipe down my counter because you can't have a dirty 8:30 so I'm gonna be coming back to it around 10:30 11:00 at 5:00 [Music] you know it's really windy the house is nice and quiet and I'm able to get some stuff done lots of my YouTube time which is usually when I go and answer comments and check on you guys so okay so I am going to leave these out this in and I have this on low the lowest setting which is 105 for my Excalibur so I'm going to put it right on the edge not all the way in right on the edge and then I put my self starter right and then I will see you guys back here and around 10:30 and 11:00 o'clock right so if you wanted to see our new puppy that's getting okay so as you can see the starters are looking great this is my ride that I just fed and had to add to because we use so much of him so looking good all right let's pull this out it is 10:30 on the nose so two and a half hours and this has doubled in size so you want to make sure your hands are nice and clean horse and go ahead just push this down a little bit you guys seem down a bit alright out I'm not going to be using the lid for this I just don't want the lid on this I want a nice crust on the top so but I'm going to press this out and of course make sure your countertop is nice and clean I've got the large pullman pan i think what is this a 13 inch I think it is press out all the air we're going to go ahead and roll it so nice and tight and then I'm going to pinch it closed top get me ends put that egg pan and then I'm gonna press it down you guys can see this I press it down and then I tuck the ends under yeah tuck it under compress it this looks beautiful okay so now I'm gonna go ahead and rewetting and fold it in half and then drape it well before I do that I should show you what it looks like maybe lift you up it's a little bit easier so that's what it looks like so now I'm going to put this in my refrigerator on the lower shelf and it's gonna sit there overnight and then I'm gonna bring you guys back in the morning and we are going to bake this off it's gonna do a nice little ride morning you guys alright it's 8 a.m. I'm in the shower I am gonna go ahead and just bring my red out and as you can see slow rise yeah there's my pipes getting heated up you hear that in the background alright so as I jump in the shower I'm gonna just let this sit on my counter and kind of come to room temperature a little bit my oven is preheating to 450 degrees that is a convection bake though so as I'm in the shower probably 20 minutes or so when I'm all done I should be able to go ahead and put this in the oven and we're gonna bake this up so this is the best time for me to get my baking done if I make my bread the night before while the kids are you know settling down and in bed and then I can do a slow rise in the more you know overnight and then in the morning I can just pick it off it just works the best for me and then we'll have fresh bread in time for lunch so that's the goal today guys all right I will be back and we'll put this in the oven right guys so my oven is nice and heated up I take I have an egg here and a little bit of water a little feeding I'm gonna take watch the top of this and I think I'm going to add some sesame seeds a little brush I'm gonna go ahead and brush the top of this all right and then some sesame seeds here I'm just gonna go ahead and sprinkle these right on top that up so you guys can see beautiful beautiful all right so let's put this in the oven we don't know if this is gonna turn out fingers crossed I usually don't make videos unless I know you know the the results is a good one for you guys but you guys wanted to hang with me while I test things out so I'm gonna throw this in we're gonna test it out see how it comes fingers crying you guys so it out in the oven I'm gonna pop it out onto a rack here and then I'm probably gonna give it about a half hour to cool oh they don't want into it when it's too hot because it does affect the moisture of your bread and we are actually going to use this as our some sandwich loaf for the week look at that I'll get that all right let's spin it around so there's another side [Music] oh all right now let's hope it's not raw in the center let's somebody cooked all the way through let's hope the crumb is good let's hope it holds up for sandwich toast you know all the things that we want to use it for so I'm gonna let it sit and rest for about a half hour and then I'm gonna come back we're gonna slice into this together and you guys can take a look at it for yourself all right so we are going to cut into this it's still warm but you know I'm right I'm ready to finish this video up for you guys so we are gonna cut into it so we do the big sign should we do the little side I don't know who you think maybe we should mail it to the little side all right I'm just gonna cut into this all right oh oh that's so pretty and that's exactly what you want to see all those beautiful all those little beautiful air holes that is sourdough oh my goodness you guys okay now I do have I do have a bread bread slicer a guide so I should use it I'm gonna slice this up for sandwiches but I just want to slice into another piece so you guys can see it [Music] all right one more time look inside the bread I want to we're going to do some gonna do some mustard I'm gonna cut this in half I just want to see how it holds up to spreading you know you're gonna use a sandwich bread right you want to be like you spread some mustard or mayonnaise or whatever it is you're going to use right so spreadability perfect alright let's taste it cut off a piece here it's really nice very soft [Music] alright now this is a mix of rice and whole wheat and bread flour hmm this is a winner this much is a winner I'm really happy with this this was a success you guys oh thank you guys so much for hanging out with me as I tested this out you guys I want it I'm gonna test it on the family but I was thinking this is a winner so this might be our new sandwich bread now because sourdough is so much better for you so soft too all right I'm gonna wrap this up I'm gonna get this edited if you are interested in the sourdough I'm gonna leave a link to the series that I did also down below there's gonna be a link to our Facebook sourdough club there now 700 of us in in this club hanging out talking all things sourdough or building our sourdough starters together we're starting to make bread together it's so exciting you guys man I cannot thank you guys enough for hanging out with me and doing this with me because I was so intimidated I've been baking bread for six years but sourdough has just been scaring me so I am so happy to do this with you guys so join us over on Facebook join the sourdough starter series if you guys make me video reply I'm really thinking I might start a playlist with everybody's videos in it just so that you guys can find other youtubers who are making sour and join in the fun all right join in the fun cuz it's funner to do it with you guys especially in something that's a little intimidating anyway alright guys you take care and I'll be seeing you soon alright bye guys [Music]

Channel: The Kneady Homesteader

Views: 28,259

Rating: 4.9506755 out of 5

Keywords: the kneady homesteader, kneady homesteader, kneady, sourdough, sourdough starter, sourdough starter club, sourdough bread, sourdough sandwich bread, sourdough sandwich loaf, home making, baking bread, how to make sandwich bread, how to make sourdough starter, sourdough starter series

Id: I5qkrC3Ix9w

Length: 28min 15sec (1695 seconds)

Published: Tue Jan 21 2020