Sourdough Sandwich loaf, easy recipe

hello again my name's John I'm a retired chef from the northeast of England in the UK and welcome to my latest bread video and in this one I'll be making this delicious so it all sandwich loaf you can view the ingredients list and full written method for this recipe on the recipe page on the channels website I leave a link in the description under the video or you can click on the I icon top right of the screen to take you directly to the recipe page before I go any further I'd like to give a quick shout out to this week's patreon and PayPal donators and they are linda thompson lisa williams chata schneider gary ross sherrilyn mason roger Bryant rita Rogalski ryan smith evans and Jim Hobart thanks again guys I really do appreciate all your support and with that out of the way let's get on with today's recipe now this recipe begins the day before making the bread and it starts by spending five minutes in making up what's known as the police or sponge and that's made up of equal amounts of flour water and sourdough starter now these measurements are very important to get right as they are part of the overall recipe and I'll start by adding 200 grams that's 7 ounces in weight of bottled or filtered water if you use water straight from the top there's a good chance that the chlorine in tap water will kill off the sourdough yeast it will at least slow it down considerably next are 200 grams of your sourdough starter from the fridge and if you haven't got a sourdough starter going yet you can order a pocket of my dried sourdough yeast and start a puck from the website once you get my sourdough starter going you'll have it for the rest of your life if you looked after it properly and if that interests you just click the I icon top right if you screen that'll take you straight to the website shop and there's even a video on the channel to help you set it up and now back to the recipe and like I said our 200 grams of yes or starter to the 200 grams of water [Music] now at seven grams of sugar that's about one teaspoon the sugar will give the sour door a good boost give that a good mix before adding the 200 grams of strong white bread flour [Music] and give that a good mix too [Music] make sure to scrape back all of the door off whatever you use to mix it with and scrape down the sides of the ball too like I said earlier these measurements are very important to the overall recipe right now cover the ball and set it aside at room temperature from anywhere between 14 to 24 hours and to give you an idea of the temperature my kitchen is about 22 degrees Celsius that's around 72 Fahrenheit right it's been 24 hours since I set the pollution way planets looking very healthy a lively and bubbly and ready to start making some fantastic sourdough bread now obviously you can't knead this dough by hand but I'll be used in my stand mixer on this occasion simply because my old finger joints are playing up today but if you want to learn my kneading techniques check out my other sandwich lore video or the cottage loaf video okay I'll start by adding the police to the mixer ball and make sure you get it all [Music] next are the 20 grams of vegetable oil you can use softened butter if you prefer and the next ingredient to add to the ball is the strong white bread flour don't forget you can view the full ingredients list on the recipe page on the channels website and the last ingredient to add is the salt okay I'll set the Machine away on its lowest setting and bring the dog together right the door is just about together I'll time it to see how long it takes before the door which is a smooth consistency it normally takes around 10 to 12 minutes right it's been running now for 12 minutes under native processes done now I'll turn the dough out onto a lightly floured surface and sprinkle a little flour on the dough and before going any further I greased a ball with a little oil you can use any oil really but I have olive oil handy so I'll be using that one okay bring the dough together into a ball as shown okay I'll have a quick cleanup then I'll get the dough into the ball ready for its first proofing now give it a quart of oil to prevent the top from drying out now cover the ball and allow it to prove until it at least doubles in size and normally takes about an hour depending on the temperature of your kitchen but bear in mind so a door always seems to take longer to proof than ordinary commercial yeast so you've just got to be patient with Salladhor but remember the longer bread dough takes to proof the tastier the finished bread will be okay while waiting for the dough to rise I'll grease this 2 pound that's a 900 gram Lofton I'm using a little Lord to do mine but you can use butter oil or shortening if you prefer [Music] right it's been one hour for mine and as you can see it's risen quite well [Music] now I've turned it out onto a floured surface and form it into a fat sausage shape then I'll get it into the loaf tin this part is known as knocking the door back or degassing it [Music] [Music] for the final proof in the tin you can do this a couple of ways you can sprinkle a little flour on the top of the door cover it with a lightweight cloth and leave it in a warm draft-free spot for about an hour or my preferred way is to use this makeshift proofing box with a dump cloth on the bottom and a good fitting lid and I simply place it in a sink of warm water with a heavy weight on top doing it this way it normally takes about 30 to 45 minutes to rise and you wanted sort about 4 centimeters that's an inch and a half above the top of the tin when there's only about 10 minutes left on the rise pre-heat your oven to 180 degrees Celsius that's 356 degrees Fahrenheit or gas mark 4 I'm setting mine to 160 Celsius as my oven is fun assisted and it runs about 20 degrees Celsius hotter than indicated on the dial [Music] right it's been in a box for 45 minutes and as you can see once more it's risen very nicely [Music] and before he goes into the oven I'll sprinkle a little flour on the top of the loaf this just gives it a more professional look when it's done right [Music] I'll get it into the oven I've also placed a small pan of hot water on the bottom shelf of the oven and that's where that blast of steam come from and they still make the top of the loaf a lot Crispian now set the timer for 30 minutes and while that's cooking I hope you don't mind if I give my very first recipe book a bit of a plug the book has lots of our favourite recipes from our kitchens in it and is available in the channels website shop along with loads of other equipment I use in the videos it's just another way you can support the channel I leave a link in the description box below the video or just click on the I icon top right of your screen if you want to order a copy today [Music] once the times up take it out of the oven and remove it from the tin now I like to get it back into the oven for a further 5 minutes to brown off and crisp up the sides a bit more [Music] [Music] and once that five minutes is up I'll get it onto a wire rack and allow it to cool for 30 minutes or so before letting you see what it's like on the inside and of course have a little taste [Music] [Music] okay it's been about twenty minutes because I can't wait any longer the smell is driving me mine and just listen to how crispy that is that's the steam from the pan of water in the oven that's created that crispness in the crust and as you can see it's got a lovely soft crumb inside and that's why this bread is ideal for sandwiches and toast now I'll try some of my homemade butter on a piece and listen to that crunch and it tastes absolutely gorgeous I think sourdough has much more flavor than commercial yeast breads in fact I don't think it I know it I'm without a shred of doubt this gets a big thumbs up and once again please consider supporting my patreon appeal for as little as $2 per month or if you prefer you can make a one-off small donation using my paypal page it really does go a long way towards ingredients and production costs it's every penny pledge goes back into my videos and whether you've donated or not thanks again for your wonderful support in watching the channel well thank you again for watching please like share comment and subscribe by hitting the circle above if you do subscribe activate the bell icon next to the subscribe button on my channel page and by doing that he'll be automatically notified every time I upload a new video and in the meantime here's a few of my other videos and playlists that you may wonder watch so until the next time be safe in the kitchen and bye for now [Music]

Channel: John Kirkwood

Views: 143,978

Keywords: Sourdough sandwich loaf, Sourdough loaf, Dutch oven, Sandwich bread, Sourdough, Bread, Soft, dough, loaf, wild yeast, banneton, rise, Baguettes, Baguette, French, Dough, Bread Flour, Bake, Salt, Sourdough Yeast, Water, Scraper, Peel, Oven, Baking, Couche, Bowl, Whisk, Foil, Spray

Id: jQrWFplZ6_A

Length: 13min 50sec (830 seconds)

Published: Fri Nov 08 2019