Simple Sourdough Sandwich Bread (for lazy people)
Тәжірибелік нұсқаулар және стиль
Ben Starr, the Ultimate Food Geek, teaches a simple, delicious sourdough sandwich bread with no kneading, slapping, or folding, using unfed, cold starter straight from the fridge. This bread lasts for a week, or longer, on the countertop if stored properly. This recipe is slightly more complicated than my Simple Sourdough recipe, but far less complicated than most other sourdough sandwich bread recipes on KZread.
Printable recipe: ultimatefoodgeek.com/2024/04/...
My favorite kitchen scale: amzn.to/49PZJHb (Restaurant grade, takes AA batteries or plug in.)
My Pullman loaf pan: amzn.to/3vtRp1z
My favorite bread knife: amzn.to/49vTAQ8 (offset handle, serrated blade, cheap enough to replace every few years)
My favorite kitchen thermometer: amzn.to/4ajpG2J (solid company, and you can pay more for a faster version of their thermometers, but this one is just fine)
Bread box: amzn.to/4aFHYuJ (best for storing pre-sliced bread)
Beeswax bread cloth: amzn.to/3TMg1ub (AMAZING for keeping loaves fresh and soft for days, better for loaves that haven't been completely pre-sliced)
NOTE: I am an Amazon affiliate. If you buy something from one of my links, I'll get a few cents. Thanks!
RECIPE:
In a large bowl, add:
3oz / 85g all purpose flour (bread flour will also work)
3 Tbsp (1.5oz / 42g) unsalted butter, sliced thin
3oz / 85g boiling water
Let it sit for a few seconds to melt the butter, then stir until thick and pasty. Work all the melted butter into the paste so it's evenly mixed. Then add:
2oz / 57g sugar (or 1oz / 28g honey)
3oz / 85g buttermilk (if you can't find buttermilk, use half sour cream/creme fraiche/yogurt and half milk)
1 egg
6oz / 170g sourdough starter at 100% hydration (cold, unfed, straight from the fridge)
NOTE: If using robust, frequently fed starter, the recipe will work, but rise times will decrease...as will flavor.
Stir with a whisk until well mixed. Then add:
12oz / 340g all purpose flour (or bread flour..you can sub up to 6oz/170g of whole wheat flour here, if you wish, but add 1 extra ounce of water to the wet ingredients if you do)
0.5oz / 14g salt (any type)
Stir until too difficult to mix with a fork, then use your hands to bring the ingredients together into a cohesive, smooth dough, about 1 minute. The dough should be slightly tacky, but if it's too sticky to work with, your starter is over-hydrated and you need to correct it. ( • Troubleshooting "Simpl... ) Add a bit more flour to the dough to fix the current problem.
Grease the bowl and cover with a non-permeable, solid covering. (Pot lid, sheet pan, plastic wrap, etc. NOT a kitchen towel.) Rise at room temp for 12 hours, or until double. (If using robust starter, you may achieve doubling in 6-8 hours or less.)
On a floured surface, gently stretch and pat (de-gas) the dough into a rectangle about the width of your loaf pan. Shape the loaf as you prefer. I use the King Arthur method ( • How to shape a sandwic... .
Place the loaf in a greased loaf pan. Cover and rise 2 hours or until double. (Robust starters may only need 1 hour.)
Bake on the center rack of a preheated 375F oven for 50 minutes, or until the internal temperature is 195F / 91C.
Cool fully before slicing, ideally 8 hours.
Пікірлер: 648
I did not realize this video was recent. I just happened to be craving a sourdough sandwich type of bread and yours came up. So I made it! I’m very new to sourdough baking and it came out so delicious!!! Like the best bread I’ve ever made delicious. My regular sourdough needs work so I’ll watch your video on that now. Thanks so much Ben!
I was so confused listening to other videos & when I found yours it was like a ‘breath of fresh air’! Thank you! I’m a newby & didn’t want to ruin my 40 year old starter (gift from friend) so all I did for 3 weeks is research how to get started. I now have 2 batches & will make one in a 6 qt dutch oven & am realizing it is probably too large…. the 2nd one will go in a loaf pan ……
I love how you explain WHY things should be done a certain way... really helps me to understand better. I've always been an "explain it rather than say just do it" person. Most definitely going to make me some sourdough sandwich bread!!! My Hubby is going to LOVE this!!!! ❤
@johnmondock6539
2 ай бұрын
Same recipe for hamburger buns? What changes need to be made? Tx for direction,!
@womenspeakperformancecoach8183
2 ай бұрын
I agree with the comment made on how they love how you explain why things should be done a certain way. It also helps me understand better instead of just saying to do it that way like a drill sergeant would. I also love how you have all of these different tools that you have tested out for us in advance so we’re not wasting money on, for example, expensive, but unnecessary costs on things like bread knives. I am a new fan. ❤
Oh Sir Star... You deserve waaay more subscribers. The quality and content on your videos are fantastic 🤘 keep it up
Forgive me, father, for I have sinned... I just made your simple sourdough sandwich bread in my bread machine and it turned out perfect! 😅 This version is for the people lazier than lazy I guess. 😂
@roxanav.b.4424
Ай бұрын
Hello bread machine sinner.....could you please share how you made it in the machine, I mean which steps did you follow from the video and which setting and timings did you follow with your bread machine? Many thanks.
@roxanav.b.4424
Ай бұрын
PS thank you Ben for your easy to understand video and lower oven temperature (will save energy)
@user-fn1qs1qs4n
Ай бұрын
@roxanav.b.4424 To the bowl I added the boiling water, butter, buttermilk and a beaten egg. Then to the mixture, I added the flour, salt and sugar. The sourdough was added last so it was on top. I then use the knead function on the bread machine 2 times (like 2stretch and folds). Once the dough has doubled I use the bake function of the bread machine and bake the dough for 1hr.
@roxanav.b.4424
Ай бұрын
@@user-fn1qs1qs4n Thank s so much for this idea! I will try it. Best regards.
Ben, you are the ultimate food teacher. I’ve learned so much and glad I found your channel
I'm so glad to find you Ben! After torturing myself through two loaves of sourdough bread following all the finicky instructions I was ready to give up! There is always one little thing you forget to do! I did change how I was managing the starter before my second loaf. No discarding! The loaf tasted great shape could be better. I'm going to watch your video about sticky dough. My next loaf will be this recipe.
If you bundle up your recipes with the new sour dough starter method and put them in a physical cookbook, I will be the first to buy it!!! I need another great one for my kitchen library!
@TamaraGreen-lb7sy
2 ай бұрын
I love this idea!
@ultimatefoodgeek
2 ай бұрын
Some day! I don't have enough tested recipes for a cookbook yet, but I will.
@starofdestinykreationsplus
2 ай бұрын
@@ultimatefoodgeek def looking forward to it! 👍👍👍
@rachelt.9106
27 күн бұрын
You really are my "Sourdough god". Bought everything you recommended and bought, you are never wrong! Love every recipe and gadgets
First, I am so impressed and grateful that you manage to answer all the questions on your videos- it’s rare, and extremely helpful. You even answer the same question that’s been asked and answered several times, which is quite generous. You might want to pin a couple of those, esp the one about fresh milled flour, that contains helpful info I’ve not seen anywhere else. So! Bread is in the oven and looking great. Used 240g KA bread flour, 60g Barton Springs mill Butler’s Gold 00, 40g AP. Two week old starter out of the fridge. Mixed it up at 7pm left it on the counter. Forgot to put it in the fridge bcs wine, and at 7am it had tripled in size. Oops, I thought. Flattened it out, shaped it per your demonstration , stuck it in a loaf pan. Felt like a strong loaf. Back in the fridge for a couple of hours, then took it out to proof, it doubled. Scored it, popped it in the oven, rose another inch. I draped some foil on top after 30 minutes to keep it from getting too brown. Mine was 204F after 45 minutes so could have taken it out sooner. I just know it’s going to make the best BLT’s! My Black Krim heritage tomatoes are amazing, so this had to happen. Other than using up the rest of my BSM and AP flours, there were no adjustments. Even added all the salt. I did happen to have some thick, fancy whole milk buttermilk so added a bit of water. I’m a newish sourdough baker and this is the best yet. I stick to pan breads- boules with big holes, inconvenient shapes and hard crusts don’t work here. Someday I’ll make a decent rye loaf. Thank you so very much, and howdy from your southern neighbor in San Marcos.
@bizzybits1918
8 күн бұрын
Update: turned out great! Beautiful crumb and delicious.🎉😊
@ultimatefoodgeek
6 күн бұрын
Excellent! Enjoy those BLTs, you have my drooling this morning...
I just found your channel and will never go back to the old sourdough starter way! So thankful for your videos. Have been SEARCHING for a sandwich bread with such simple instructions. I was so excited to see when you posted this. You’ve got 99.9K subs. Let me be the first to congratulate you on 100K! You’re awesome!
I like that you give the reasons for things
Where have you been my entire sourdough life?!? I have heard you mentioned on the Facebook pages I follow in the sourdough world and glad I finally followed a link to this video! You are all, and more, they claimed you were! I have subscribed and will follow your magic!
I just made this bread today. It is the best sandwich bread I’ve ever tasted or made. I am so excited about it and I can’t wait to make it again. Thank you,Ben.❤ I am sending this recipe to my sister. I’ve bought your loaf pan and the bees wax bread cloth on Amazon through your affiliate link for myself and my sister. Please don’t stop making your videos! 🎉
Love it!
Excited to try this one
I can't wait to try this!!
you are my hero....this one is even better than the ones you made in the past. the dough came out so good and i was amazed...i am using 3 smallish baking pans, which are now in the phaze of final rise for 2 hours. one of them i will not bake today since i want to see if i can store the dough in the baking pan, in the fridge for the night, so tomorrow i will have a fresh baked small loaf. i am sooooo looking forward to taste my bread. thank you so much for this. greetings from Israel...
@squirrelslayer6837
16 күн бұрын
How did the bread from the refrigerated dough turn out?
Love all your recipes ❤
this series is amazing! thank you!
Thank you! Looking forward to that recipe!
Love your recipes. And your videos.
Salted butter contains 4.5-6 grams of salt per pound. Which means that three tablespoons of butter would add 0.42-0.56g or 0.015-0.02oz of salt. The recipe calls for 14g of salt. A half a gram of salt will not make a noticeable difference in your bread one way or the other.
@starofdestinykreationsplus
2 ай бұрын
Good to know!
@hollyhurley7789
2 ай бұрын
That's the conclusion Adam Ragusea reaches in his video on the subject, too.
@user-dy9ol6vh6b
2 ай бұрын
Thanks as I don't unsalted butter at all and have always used in my baked goods with no problems
@bizzybits1918
10 күн бұрын
Brands do have varying levels of salt, but the amount is listed on the package and it’s not hard to do the math.
Thanks for all your help, love your videos
Thank you! I love your videos and will be trying this recipe.
Another great video! Thank you so very much for educating us.
Another brilliant video. Thank you. I love your recipes. They work!
Totally going to try that method. Thanks a bunch!
I have been WAITING for this video! I'm so excited to make a loaf!
My loaf is coming out of the oven in 20 minutes... It's a magical moment!
Thank you I recommend your videos all the time
Love this video,thanks for sharing Ben❤Barb
Amazing
Thanks Ben.
Thank you for all your good advice in the kitchen.
Hi Ben! I love your recipes and cannot wait to try this 1! And thanks for the great Product tips in in this video too!!!
This is just what I needed. Thank you.
Thank you so much for your videos, I love how you made sourdough baking simple for me
Ben is the best!
love how informative this video is!
I’ve been looking for a good sourdough sandwich loaf, thank you!
I seriously can't wait to make this bread!! 💯
Hey Ben! This is awesome! Thanks for the recipe! Can’t wait to try it! You are appreciated for all your sharing and help!! 👍
I just made this!!! Oh my goodness!!! Sooo good!!! Thank you Ben!!!
I e got the same Pullman pan that you used. I’ll be trying it this weekend! Thank you!
I’m so excited to try this. Just recently bought the bread box you have and the Pullman pan was just delivered the other day! Can’t wait!
thank you Ben🎉🎉🎉🎉I use all your recipes and bread techniques
Love your way of making bread. I am going to give your recipe a try later this week
These videos are so informative, and thank for replying to questions! My sourdough boule turned out perfect from your other video 😊 I will for sure be trying this one next
Thank you for your videos. You gave me the confidence to get started, and now I am hooked.
Thank you for this! Can't wait to make a loaf tomorrow 😊
Your video making is really amazing
There is so much great advice and information in these videos that I need to watch them more than once.
I love your honesty. That's refreshing.
Love your starter method, bought a scale to make sure I got it right. Can't wait to try this one!
looks awesome. Ben Starr, the ultimate teacher!!!
Hi Ben so pleased to see this new episode on sandwich bread. So interesting, thank you for sharing.
This is the 3rd of your videos I’ve watched in a row, love them. New subscriber from Australia 🦘😀
Love this! I make the simple sour dough every week, sometimes more!
Your sandwich loaf was wonderful as is every recipe I’ve made. Thank YOU!
I just made mine today. It tastes amazing. Thank you for all your help
Thank you so much for this! It was so easy and uncomplicated! I love the Pullman pan and storage container.
HI Ben. thank you so much. This will be great. 😁
Thank you for sharing your technique on bread making. I appreciate the way you explain your recipes
Thank you. 🙂
Excellent video, as always. Really happy you are putting out more videos lately 😊
You explain this so well I'm thinking of switching to sourdough there is diabetes in my family and I've read it's a lot healthier then store brought bread doesn't raise sugar as fast as sugar filled white bread and is easier to digest
Love your content. You are entertaining and you are one the best teachers I have ever followed. We make your recipes all the time. Thank you for this one. It was needed.
This bread is delicious! Big hit in my house. Will be making it on a regular basis. Thanks so much for sharing this and all of your other videos / recipes, really appreciate it!
I love how informative and thorough your videos are! Thank you!
great video ben, very well articulated and explained as usual, you're basically the only reason I've been able to make sourdough :)
Ben, another great and informative video. Thanks 😊
Thank You. Made this bread this morning, the taste is awesome.
This is my next endeavor on my sourdough journey. Thanks Ben!
Huge fan of your cooking methods, especially your sourdough recipes! So informative!
I've recently discovered your teachings and I love the way you thoroughly explain everything..be blessed as I learn🙏❤️
I like your process on making sourdough bread
What a beautiful loaf of bread
Hi Ben I just love your recipes ... I'm making the sourdough cinnamon rolls today😊❤
You are my favorite source for all things bread related. And thank you for the buttermilk hack! I now have beautiful buttermilk at my disposal!!
Because of you I have finally been able to have a sourdough starter!! I am so grateful to you!! Im going to try this bread tonight! Thank you, thank you!! Im going to get that pan!!
Good to see you Ben “Sourdough Rock Starr” you’re the best!
BEN I would love to see you do a sourdough pizza!! Love your videos even if I watch them more than once.I always learn more.😊
I think I'll finally get some buttermilk to try this recipe properly, but thank you so much for the substitution for that, so that I can go home and make it tonight!
I really enjoy your way of explaining the details and scientific background behind the individual steps. Thanks for creating more videos!
Making this today, after I get my buttermilk bought. Just used my last. You are the bomb Ben. Love your recipes and your videos!
Love your videos. You are so great on camera. Your love of food just shines through. Your a joy to watch. You also explain everything as you go in a calm and precise way. Easy to understand and easy to follow along. Keep making videos we will keep watch. Chefs kiss lol.❤❤❤
I made this and it came out great! Thank you Ben, you have really helped me with my baking!
Gotta try this when I get home
Thank you Ben. I have shared you videos a hundred times but I always tell then "Get the scales!"
@ultimatefoodgeek
2 ай бұрын
You're preaching the good word!!!
Thank you! I was looking for a sandwich bread recipe for my sourdough starter. I followed your instructions for simple sourdough starter for lazy people.
I'm one of those who makes your boule recipe in a pan. Thank you for developing this. Must try!
I had been wanting a Pullman Loaf Pan, but forgot what they were called. Thanks for all the tips, I will be making this shortly!
So I made this bread yesterday and it turned out perfectly!!! Thank you again for this great recipe.
Thank you sooo much for the loso salt amounts!! ❤️ Bonus was the info about hydration and how to fix! 😊 Can wait to make this soon!
Many thanks 👍🏼❤️❤️❤️👍🏼👍🏼👍🏼
Thank you for another great video!! Your videos have made me a much better sourdough baker. My wife really appreciates it!! 😂
I did you bread for the first time it was amazing best one yet and I use the starter to make a pizza crust it was so good
Thank you for your excellent videos and extra thank you for the printable recipes!
@ultimatefoodgeek
2 ай бұрын
You bet! People were begging for them. That's one of the reasons I haven't had a video out in a month. :-D
@rspeinado
Ай бұрын
@@ultimatefoodgeek Thank you for your meticulous instructions and putting your heart into teaching us :)
Just like the cinnamon rolls, this is excellent! I’ve doubled recipe at this point, as I’ve been asked to make it before the last few pieces are consumed. Thanks!
Thank you so much for sharing your expertise ! I almost gave up on sourdough, but you have simplified it and make it user friendly! For the first time ever, my bread making comes out consistently delicious❤️