Sourdough Sandwich Bread recipe | The most wonderful toast bread

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  1. Wayne Brinton Reply

    I made this bread and it turned out GREAT and have it on my list to make again. Thanks Wayne

  2. Donna Wilson Reply

    Hello!
    I’m making the sourdough sandwich bread and I’m running out of time, can I shaped the dough and put it in the tin and then put it in the refrigerator and bake the next day?

    Also, can I substitute a little whole wheat with the AP flour?

    Thanks for your help!

    Donna

    • Yes, you can always prolog proofing in a cold environment 🙂

      Also, whole wheat makes for a biter heartier but tasty loaf 🙂

  3. Donna Wilson Reply

    Hello again!
    Another question about the sourdough sandwich loaf. 😬
    The dough took forever to rise. I had it in a Brod and Taylor at 78 degrees for over 5 hours and finally had to bake it. The dough didn’t rise in the tin, but the crumb looked like yours and felt good. I only have a 9×5 loaf pan.

    What could I have done wrong. This is my first time making a sandwich loaf.

    Thank you so much for your help and I won’t give up! Also, I love your videos!

    Donna

    • Nasiba Reply

      I had the same problem today ( It took a dough 12 hours to rise in the tin, although the last 6 hrs were achieved on the warm oven top (without that it surely would last even more 😁).

  4. Joy Reply

    Hello, just wondering if you can make 2 loaves in “8 x 4 x 2 1/2” high? What would the quantity of ingredients be? I’m fairly new at the Sourdough baking, love it but find the crust quite tough for my teeth. Hoping you can help me. Thank you so much!

  5. Christine Reply

    I’ve made it successfully in one try. I had to leave the last proofing a lot longer than it is suggested. The dough did not double in size the first day; I put it in refrigerator overnight. The next day, the dough proofed in less than two hours. The texture and the taste came out great. Thank you so much for posting the method and the video.

    • Proofing is one of those things. There’s many factors that play in, but you did the right thing 🙂

  6. Gale Reply

    Hello Sune, would I need any changes if using all bread flour?

    • No, but depending on your flour it may become a bit more chewy. I’d say give it a go! 🙂

  7. Gale Reply

    Thanks for quick response, Sune. Will try it and let you know my results.
    Gale

  8. Gale Reply

    Hi Sune, well I am not having much luck with sourdough. Have been working on my starter 3 weeks and it never seems to double in 4-6 hours. I did make this recipe and let’s just say the loaves would make nice doorstops! ha ha
    I know the dough did not rise properly and not sure where I went wrong; will keep trying!

  9. Anton Reply

    I have made this bread 3 times and it’s always a success! I don’t own a kitchen aid so I instead use a wooden spoon and a strong will. Whole wheat flower requires a bit more water I found. Also, the last fold before the run cast really decide wether the dough Will ride or not so make sure to practice.
    Tack så mycket för detta grymma recept! 😉

    • Impressive that you do it with a spoon. How much whole wheat did you use 🙂

  10. Nonna Reply

    Lord have mercy! 😍 Absolutely amazing. I opted to do it with whole wheat flour. 1 loaf only, so I cut the measurements to half ( Exactly as yours.) Left it overnight inside microwave with night light on high.
    (From 8pm till 7:30 am). Because I know my oven very well, I baked it at 375°F for 35 minutes lower rack, then transferred it to middle rack for 10 mts.
    Thank you! #ILoveSourdough!

  11. Martha Reply

    Can I use olive oil and oat milk instead of milk and butter?

  12. Phyllis Van Hagen Reply

    Sourdough baking teaches important life lessons like patience, flexibility, and belief in one’s own intuition. This recipe is outstanding and the video and instructions are extremely helpful. During the pandemic, AP flour is becoming scarce in supermarkets so I used a King Arthur flour labelled “white whole wheat.” The bulk fermentation was taking too long so I let it finish in the refrigerator overnight. It rose beautifully. The final proof took slightly longer because the dough was still cold but rise it did. My only failing was I did not tent the loaves toward the end of the bake and they got a little too dark but I forgave myself when I tasted the first slice – a soft crumb and what a sandwich I had! Thanks so much.

    • Thank you so much and great to know it also works with white wheat. It makes for a little bit of a more healthy loaf, while not skimping of the softness 🙂

  13. Acomedyoferrors Reply

    Please advise… So I heard this was a good recipe onand came here to try it. I was only looking to make one loaf so I figured I would cut the recipe in half. I’ve made bread many times, but am new to sourdough. I did everything perfectly until it came time to add the starter (I had a lot so I figured I’d go with the 150g starter option). I forgot to do half… I panicked after this and added the other half of all the other ingredients to try and save things. My scale had the battery die while doing the water weight so I had to guess if I was close enough. I have another scale but no way to figure out measurements from this point. Everything else was done and I was adding water and salt last. It’s all mixed but looks very wet, like a batter. Is this what they consistency should be or did I really mess things up? Please help haha. Thank you!

    • If you have a look at the video you can see what kind of consistency to go for. It’s tacky but not sticky. Not wet at all.

  14. Mike Reply

    Hi!

    This recipe was great! One thing I might point out- when entering the dimensions for the size bread pan I have, it gave me the ingredient amounts for one loaf, not 2 like your total recipe is for.

    I was actually dividing that dough in half and realized it was far too small to fit in 2 pans. I checked my hunch by entering in the dimensions of a pullman loaf pan and it gave me the weight you used for each loaf after divided.

    It makes sense to only give the ingredients amount for 1 pan, but you might want to note that so people aren’t dividing their dough when they shouldn’t be by using the pan dimensions calculator.

    Thanks for the recipe!

    • Thanks. I added a not near the calculator so people know what they are getting 🙂

      • Bianca Reply

        omg!!!! I’ve done this 3x now and 2x were overproofed. I’m waiting for one to rise after I took it out of the fridge and was thinking it will have to triple to get near the top of the tin!!
        Ok will follow dough cues and try double next time. Thanks for this comment

        • It needs to rise 50-75% on the last rise. Tripling will be way over proofed 😊

  15. Michael oneill Reply

    My bread was very dense, any ideas what went wrong? I will try again tomorrow.

    • Did you let it rise before shaping and did it rise after being put into the tin? 🙂

  16. Sarah White Reply

    Can I replace the milk with extra water? If so, how much? I am using a 13x4x4 covered pan. Thank you for all the tutorials.

    • Yes you can. Just the same amount of water as milk 🙂

  17. Erica Reply

    Thank you so much for making this recipe available online English. I feel so fortunate to have come across this recipe as the bread is delicious- it’s so good that it’s hard to believe I actually made it! I really appreciate the precise instructions and measurements. If I were to make this with 1/2 whole wheat bread what sort of adjustments would I need to make to the other ingredients? I assume that it would require more liquid.

    • If you want to do this bread with whole wheat, I’d do it in stages. Try it out with 25% whole wheat first. The only thing you may want to change is the hydration so you get a consistency of the dough that is comparable to the one with ap-flour 🙂

  18. Cindy Reply

    Followed the recipe to the “T” did not rise and dough was too loose(sticky). Don’t think I will waste my flour on this recipe again.

    • All flour is different, so following any sourdough recipe will require some adaptation on your part. My all-purpose flour has about 10.5% protein, if yours had a much lower amount you will need watch the gluten development closely or maybe add some Vital Wheat Gluten to get to a higher amount of protein 🙂

  19. Nitika Reply

    Hi.. I plan to do stretch and fold today, then shape it and put it in loaf pans for the night in the refrigerator ( I live on the equator). Tomorrow, when I bake it, shall I bake directly from fridge ( like I do with my usual sourdough boule) or let it rise till over the height of pan? Thank you for a quick response please.

  20. Mike Reply

    I have tried this recipe 3 times now and it isn’t working for me. My final bread is dense still good but dense almost like a sweet bread. It rises both times and it domes in the oven. But neither pan has risen to the top no matter how Long I Let them rise.

    The only difference I make from the recipe is that I don’t own a mixer so I use my hands, would that be the issue?

    • It is really hard work to mix in the butter and if it doesn’t get properly distributed it can affect the rise. Otherwise it could be the lack of gluten development. How does the dough feel after you’ve finished the stretch and folds?

      How much do you let it rise during bulk?

  21. Mike Reply

    i Stretched and folded 3 times and you could feel it getting stiffer after each time.

    I let it bulk rise for 3 hours and it rose just over double

  22. Amy Reply

    Can I use bread flour instead of all purpose?

    • Yes, the crumb may not be as soft, but it will be fine 🙂

  23. Rohini Reply

    Thank you for the recipe. I haven’t used a bread calculator before. I want to half the qty so I can make only one loaf. Do I just half all the ingredients including those for the levain? TiA

  24. Hannah Reply

    I’ve tried this recipe twice! Both times it didn’t rise and there was no crumb. What could’ve gone wrong?

    • How active is your starter? Meaning how high does it rise after you feed it?

  25. Josip Reply

    Hello Sune!
    I have a question about the levain. Recipe says that levain has to be prepared 12h befor mixing into dough. My levain is peak after 5-6h after that it starts to drop. Do I need to feed it again and wait for the peak again and then mix into the dough?
    Best regards,
    Josip

    • No, it’s still good. It just has to have peaked in the last 12 hours 🙂

  26. TJ Reply

    couple questions
    1. Salted or unsalted butter?
    2. My first attempt was a bit dense… I got ok rise the first prove, but the 2nd one I let rise for 2 hours, then into the fridge overnight. Still a bit dense… but edible. I used recipe calculator for an 8.5×4.5×3 pan but that only called for 60g starter, can I use 100g to maybe get more rise?

    Thanks

      1. I always use salted, but I understand that Danish salted butter may not be as salty as, say, US salted.
      2. Sure. Just recalculate the hydration and weight and you’re good to go. Alternatively, just wait a bit longer than 2 hours 🙂
  27. Tom Sathre Reply

    I’m going to try this bread next week. My Pullman pan is 13x4x4. How can I adjust the recipe to fit my pan?

  28. Carling Reply

    This bread was perfect! Easy to follow recipe. I baked a bit less but the bread was still nice and dark on the crust and the right temp inside.

  29. Sharon Rossy Reply

    Hi I watched your video on the sandwich pan loaf. I’m fairly new to sourdough bread baking although I have made some amazing bakes. But making a loaf bread has been a challenge. I normally bake in a Dutch oven. Getting the dough into the loaf pan and then getting it to proof nicely and then bake is where I struggle. I notice you don’t use steam and I like the egg wash you put on. I love that you set up the recipe to be calculated. Thank you! The math can escape me at times.
    However I would like to make this bread with Kamut, preferably white Kamut, as part of the dough weight. Possibly 100g or less. I’m just not certain how that would affect bulk fermentation times. Would you be able to help with that. Or even white Red Fife. My pan sizes are the standard sizes except that I have one long one but it’s not a Pullman
    Thank you so much.
    Sharon

  30. Zack Reply

    Hi Sune and thank you for all your extremely helpful instructions and tools! Recently I made my own lard and I was wondering if I could substitute butter with this without changing the dough consistency. What do you think?
    Thanks for your help!

    • You can use whatever fat you like. Lard, butter, oil or any vegan option 🙂

  31. RJ Reply

    Oh my! I made this with some kind of big adjustments to suit my taste, and it was SOOO good. Changes I made: I used a tangzhong and increased the hydration a bit, and used some whole wheat, some coarse-ish oat flour, and a proportion of bread flour (figuring those flours would be thirstier anyway), and used coconut oil instead of butter, also barely melting it rather than beating in cubes. I fermented in the fridge overnight and baked it right on the pizza stone. I was sort of going for something in between a hearty multigrain sourdough loaf and a soft and tender sandwich loaf. And that’s what I got! One of the yummiest things I’ve ever made, I think! Thanks so much for this delicious recipe.

  32. Jairp Reply

    The bread rose beautifully but it developed a big crack on top of the bread like a sourdough. I also followed your sourdough recipe but could never get the oven spring with them. Tried making three sourdough loaves with similar results.
    How come I got the oven spring so nicely for this sandwich bread?
    Also, what do you do to prevent the cracking on top of this sandwich loaf?
    Thanks so much for your hard work. Your website and videos are excellent!

    • To avoid the cracking you need to ferment longer 🙂

  33. Linda Reply

    Hi can I add seeds into this loaf? Do you think it would be suitable, and if yes, at which step should I add the seeds? Thank you so much!

    • I’m sure it’d be delicious if seeded. Soak the seeds and add them during the first set of stretch and folds. Add a quarter for each fold.

  34. Daniele Panizzolo Reply

    Hi. I would like to add some CIA seeds to mia loaf.
    Do you have any recommendations?
    Do I need to change any of my proportions of flour/water?
    Thanks

    • Chia seeds are a bit difficult, because as they become wet they become sticky.

      I’d try with 100g at first and see how it goes. Keep hydration the same.

  35. Meghan Reply

    Hello! I’m looking forward to making this bread, but I had a question about the sugar. Does it add very much sweetness to the bread? I prefer my sourdough to be on the tangy, sharp side, but I don’t have any bread flour or wheat flour with which to make the more traditional sourdough bread.

    • Then leave out the sugar. The sugar does speed fermentation up a bit, but nothing crazy, so you can just drop it 🙂

  36. Tatiana Vladi Reply

    made it and it turned out great! thanks a lot, Sune!
    i had to do the “extravagant” thing and use 150gr of cream (did not have enough milk in the fridge). baked in the steam oven which i think contributed to the overall success.
    i split the dough equally between 2 2-litre tins and these were perfect size for it.

    one question though – when the bread gets 99C inside it gets really brown bordering black on the outside, is there any way to avoid getting over-brown crust? should i cover it with anything?

  37. Zack Reply

    Should this be salted or unsalted butter? Thanks!

  38. Jodie Reply

    I made these loaves this weekend. They taste good but I didn’t get as much rise as I wanted. That may be my timing on the starter. My dough came out even wetter than yours and it was about impossible to shape. Not sure where I went wrong on that.

  39. Sonja Reply

    I made this yesterday and it turned out beautiful and delicious! I love your calculator. I used it to adjust the quantity for my 8.5×4.5×2.75 loaf pans, and then to double it to make 2 loaves.

    The loaves only rose to a little above the top of the pans. The dough after final proofing but prior to cooking was almost even with the top, then after baking it was a little above the top. I’m not sure if that’s what they were supposed to do, or if they didn’t rise as much as they should have (due to me still being in the learning curve) or if maybe I should have used the calculator to increase the total amount a little more. My crumb came out a little tighter than in your photos, but not dense by any means.

  40. Annie Reply

    Thank you so much for your geekiness and letting us reap the reward! Looking for a little help: I subbed out milk and butter and used oatmilk and olive oil, as another of your commenters did, but I am getting THE stickiest, runniest dough possible. It’s a mess to deal with on the counter. I basically went through the motions and put somewhere to rise, which it did, beautifully. Do I worry about the messy dough and try to tweak the ratios so it’s more manageable during the process, use more flour on my counter and hands, or do nothing? This is my second round yielding the same results.

  41. Hello Sune – I don’t have a pullman loaf pan so I used two 9×5″ loaf pans. They just came out of the oven and smell rather intoxicating 🙂 Can’t wait to cut into them and have a taste. Thanks so much, Sune, for this recipe and all your videos and blog posts!

  42. Jason Reply

    Hello! Does it matter if my levain is back to it’s original height? It doubled overnight and I missed it. Thank you!

    • It’s okay as long as it’s about 12 hours since it peaked 🙂

  43. Lisa Reply

    Love this user-friendly website! I made this twice now. The first time, I substituted coconut oil for butter, as I was out of butter. It did not rise; I realized that coconut oil is antibacterial and must have killed the microbes! It had good oven spring though, and made a mini, domed loaf that still tasted good. Today I made another loaf using butter, and it turned out perfectly. So there you have it: don’t use coconut oil in sourdough!

    • That’s a good tip 🙂

      I love butter too much to substitute it, so I’ve never tried 🙂

  44. Anandita Reply

    Hi friend, ur teaching sourdough bread , is easy , practical. Iam following . Thanks for al the homework, experiments u did for us.. love from south india.🙏🙏🤗❣

  45. Mike Reply

    I have not tried this recipe yet and I wanted to check something with you before I do. I have plain flour (10g protein content) not AP flour. Can I use this or do I need to add some bread flour, say 50%, to up the protein content?

  46. leigh Reply

    hi, looking forward to trying this! Can you provide the dimensions of the loaf pan you use in the video? I’d like to know how what I have available compares. Thanks!

  47. Abigail McKay Reply

    Since it has milk and butter in it, how can it sit out at room temp throughout the day to rise and still be good or not go bad? I’ve used this recipe multiple times and love it. Just curious about the science behind it!

  48. Abigail McKay Reply

    How does the dough not spoil being left on the counter to rise throughout the day since it has dairy in it? I have used this recipe a few times and love it! Just curious about the science behind it.

  49. Lucia Reply

    Hi Sune!
    I am half way to the recipe and have given all hope! Please i would love to get some troubleshooting! I don’t have the paddle attachment you use, (i think it is called flat beater) so i used the one called dough hook but it took way more effort to mix it. I couldn’t get the butter mixed this way so i melted it. So after the 3 sets of stretch and folds my dough still looked very shabby, sticky and didn’t pass the windowpane test. So i did 3 more sets, 30 minutes apart. It stayed the same, super shabby and sticky!
    At the same time i was making a regular sourdough bread (same flour and starter) and that one turn out quite ok, so maybe i messed up mixing too long or melting the butter?

    Now I’m waiting for the bulk rise, pretty much having given up on the dough getting better, but i guess I’ll go through with it anyway. Do you have any thoughts on what to to different next time? or how should i proceed with the rest of steps?

    Thanks so much.
    Cheers from Peru 🙂

  50. Ranjana Chandak Reply

    Happy to hv tried this bread recipe. Completely satisfied with the results. Thanks a lot

  51. Chris Molineaux Reply

    How can I make sure the loaf fills up to the corner of my Pullman pan? I want a perfectly square loaf.

  52. Thank you for the recipe!
    I also tried to substitute butter with olive oil (with the same amount), it worked okay.
    It seems butter is not being counted in the hydration level? what about liquid vegetable oils? The dough feels a bit wetter when I added olive oil.

  53. Judith Barnes Reply

    Love the recipe, love your bread calculator! No stand mixer; I did it all by hand, grating the butter. I used 400 grams of Tony Gemignani’s “California Artisan” Type 00 Pizza Flour blend (from Central Milling), and 50 grams of hard red wheat bread flour (Joseph’s Grainery). My electricity bill increased since I started making sourdough bread, but this recipe eliminates the lengthy preheating of the Dutch oven, plus it’s easier on my teeth and is so Fragrant and delicious. And it’s the first bread I made in just one day! A win-win. Love your videos, especially the experiments. Thanks for being geeky!

  54. Lucia Reply

    Sune!! After my previous post it actuallu turned out AMAZING!!! OMG i will never go back to store sandwich bread! Still, would appreciate your thoughts on my previous questions! This is what happened next: after the extended stretch and folds and bulk rise it still hadn’t grown much and it was already past midnight so i put it in the fridge (started the whole thing around 4pm, so already 8 hours in). The next morning I pre-shapped after 30 min rest, but still the dough was cold (not smoother though) and it was a bit hard and woudn’t stretch much, then for the final shape I had to hold the dough in the air and let it’s own weight stretch it! (I was totally sure I had wrecked the thing already). I put it on the tins and had thank god it was sunny though around 20 C cause it rose in about 5 hours, not as much as you said but maybe 50%. I added seeds on the egg mix and baked as instructed. It turned out so pretty! I could stare it for days!
    I made it a bit extravagant with half whipping cream milk, and half whole fat. Also i substituted 100g AP for spelt flour for a touch of color.It ended add more dense than your photos but PERFECT for spreads! So far the best bacon and cheese grilled sandwich ever.
    Thanks a lot!!!

    Just one question though, between waiting for it to rise, and oevrproofing.. how you suggest finding the balance? My soursoughs generally don’t rise much and now that winter comes to the south even less. Temperature only goes down to between 14-16 C but it is super humid, 98% in Lima (Peru).

    Thanks again 🙂

  55. Diane Lim Reply

    Hi! I want to follow this recipe but I don’t have cane sugar. Is it okay to use brown sugar instead? Thanks!

    • Yes, you can use any kind of sugar you like. I just happen to like cane sugar more than the others 🙂

  56. Patricia Rutkowski Reply

    Thank you so much. I just made the most amazing sourdough sandwich bread. Can’t wait to try your other recipes. Everything is explained and demonstrated so well.

  57. Jeremy D Reply

    How would I adjust this recipe if I wanted to use say, 1/2 wheat and 1/2 white? Really loved the recipe as is and the video was very helpful. Thanks!

  58. Melanie Holder Reply

    Baked this today and it came our perfectly. I’ve had it fail a couple of times in the past. I think I’ve discovered the key… there needs to be a fair amount of dough mixing in the mixer. When I’ve done more, the bread comes back substantially better and the times are more consistent with what’s in the recipe. When I just mix the ingredients together, it’s not enough and the times get skewed. It also seems to work best with all white flour. For those wondering, half this recipe fits perfectly in a standard US 9″X5″ pan. The taste and smell of this loaf is incredible. Thanks, Sune!

  59. Guilherme Reply

    Sune, this recipe is fantastic. I have a 30x10x10cm Pullman tin and it worked almost to perfection . The only doubt I have regards your scaling calculator – the amount of dough given wasn’t enough to completely fill my pan. Is your Pullman tin a 9x4x4in? In that case, I think I would need to scale the recipe a little bit more. The calculator gives me a 507g of flour, but a direct conversion to a 30x10x10cm would demand 570g – it’s not a lot, but probably enough for a full a square loaf.
    Thanks

  60. oleh kabanov Reply

    Hi Sune for many years making Danish rye bread was high I never dream to get. I did it with your help thank you. However your sandwich bread In my opinion better than King’s Arthur flour website has which it pretty much standard in NAmerica. Convention big help as well. Thank you for your time and effort.

  61. Nicole Nielsen Reply

    Thank you for the great recipe. I used the steam bake setting on the oven–the loaves are beautiful and delicious. Can’t wait to try the rest of your recipes:)

  62. Bikerdude Reply

    Hey Sune, I used your bread calculator to get the proportions right for my loaf tin, and it came out perfect! I just used some very basic ingredients that I had in my Indian pantry, and the crumb came out super light and airy with huuge windows, with a soft and buttery crust. I’m definitely going to make this again. Thanks so much for this recipe!

  63. Arvid Reply

    Hey! I’ve tried this two times now and it always comes out denser than your images.
    The first time I used roughly the same timings as you and that was like a swedish kavring in texture.
    Second time I waited for a good percentage rise instead of looking at the clock.
    Better, but still dense.
    I can bake a pretty good regular sourdough loaf so it isn’t the starter.
    Butter incorporates well using the standmixer.
    Passes the window pane test.
    Help!
    The taste is good enough to warrant me going after a good crumb!
    Thanks for a good site!

  64. Ld Lawrence Reply

    Hi there from the pacific northwest…Washington state…… Well, its in the oven and it’s monster big. I realized my 4.5 quart mixer couldn’t handle the volume so I cut th recipe in half but didn’t take the size of the pan as part of the equation. I found your pan calculator a step too late…also I don’t think I degassed enough when shaping to put in the pan. It smells wonderful and I will try again this weekend. Thanks so much!!!

  65. Ld Lawrence Reply

    oh my….even though I made a few mistakes, this bread is fabulous!!! Soft, tender, so flavorful. Perfection! Thank you sooooo much!!!!

  66. RuthWiddowson Reply

    My question is….In Australia we have plain old white flour, refined considerably and very boring. I am interested in making your sandwich loaf, which calls for All Purpose Flour, and this is what Aussie bakers call our refined white flour. Surely this is not the same thing is it? I would like to use a good bread flour, which has at least some goodness in it. Is this a good idea please. I am enjoying learning how to make sour dough, I am getting there slowly. I was interested in your reasons for no oven rise, and as I had followed everything faithfully was disappointed that I did not gain any bloom/spring at all!!!!! However, I am willing to keep at it, as I am determined to achieve a nice big loaf with a big bloom. Dough seemed to be as expected the whole way through, I did not hurry it at all, and it behaved as it should do,my over was as you say hot as hell, and the flavour however was wonderful.

  67. Mike Reply

    Thanks for all the work you put into this Sune! The recipes, the calculators, the experiments showing the effects of varying parameters, etc. Even without having as much experience as you, your tips and instructions take out the majority of the guesswork. This sandwich bread is one of my youngest daughter’s favorites. We are just finishing our 2nd loaf and she has requested more. I plan to get her involved with this batch and hope she catches the breadmaking bug too. Thanks again and know that your work is appreciated!

  68. Karl Reply

    Hi, I’m on the final prove in the tin, I’m cooking without a lid, should I add some kind of steam like when I bake sourdough? Thanks in advance and loving the videos/experiments.

  69. Kyra M Reply

    Hi Sune, I made this recipe last weekend. Everything went as predicted by following your recipe and video. The bread turned out beautiful and had a great fluffy texture! I had one problem though; I was disappointed with the flavor. It was bland and slightly bitter. We still ate the bread and thoroughly enjoyed it with some nice salted butter. But I’m wondering if the flavor problem could be because of my starter. I have a whole wheat starter that I made in April. For the levain I used King Arthur AP flour mixed with the WW starter. And I used tap water (I live in NYC and we have great tap water). Previously I have made two delicious sourdough boules with the starter. But in the last two weeks I’ve made two sourdough sandwich bread recipes (the first recipe I used was from The Clever Carrot), and both have turned out bitter. Do you have any ideas? I started feeding my starter recipe 1:5:5 daily to bulk it up again, per your video on sourdough starter. Any advice is appreciated! Thank you!

  70. Vincent Maurange Reply

    Hello Sune,
    I’m wondering : what is the difference between sourdough starter and levain?

  71. Daniel Kilbury Reply

    Excellent recipe. Well detailed instructions. Just made it for company and everyone lived it!!! I let it take its time to final rise. I’m glad I did. I was trying out a ceramic dish to bake it in so I only made one loaf. Excellent results. I’m looking forward to expanding on the recipe to make herb bread. YUM
    Great job, Sune.

  72. Paige Reply

    Is it necessary to bring the levain to room temperature before using?

  73. Dechu Reply

    Tried the sandwich bread… Was really good. Thanks for sharing the recipe

  74. Jean-Guy Boulay Reply

    Pretty sure my scales went wonky when I measured out my water, my total grams came out to 1620 and my dough is more like a brioche now. Crossing fingers.

  75. Jean-Guy Boulay Reply

    Pretty sure my scales went wonky when I measured out my water, my total grams came out to 1620 and my dough is more like a brioche…. It took a full 36 hours to proof and it baked nice. Just gotta measure twice next time.

  76. lesley Reply

    This is a great recipe – I have made it weekly for a month now, never fails, and great bread. Thanks.
    Nearly forgot – I particularly like the beautifully clear way the instructions are laid out, and the headings.
    Keep experimenting! I love, really love, watching the experiments – but I also loved the frisbee blues, beautiful music and makes me feel I’m not the only one who can fail (sorry, that wasn’t meant nastily, but your such a good baker, its the fact that even the professional experts can occasionally have a problem).
    Love from Kent (UK).

  77. carolyn Reply

    Hello Sune, I’m a newbie and just love watching the videos and chipping away at some recipes. So far I have made sourdough bread 2xs, focaccia and now this sandwich bread. None have disappointed. My question is should I leave the bread in the pullman pan with cover on to cool overnight after I bake it or is it best to take out of the pullman pan while slightly warm to rest uncovered on a wire rack?

  78. TAM LEE Reply

    Is it ok to use 50% wholewheat flour? Also is it possible to proof overnight in the fridge in the loaf pans? Lastly, is it possible to make your own AP flour by sifting home milled wheat grain? Thanks for the great video ❤

  79. Diana Reply

    Is the Levain at room temperature or refrigerated? I don’t have a mixer or dough hook. Can you also give instructions for people who don’t use a mixer? I did not attempt the bread due to the missing info.

  80. Jen Miller Reply

    Thanks for your recipe and video guide! I have been hunting for the perfect sandwich bread, literally. I used the dough size calculator for smaller pans and I made a few substitutions. I used almond milk, ghee, and didn’t add the sugar. This is my third time baking sourdough bread with my starter. I know it wasn’t a perfect loaf, but when your 22 year old son says, ” I didn’t know bread could taste this good.” That makes this recipe is a keeper, thanks again!!!

  81. John Reply

    Made this today. Excellent. Deviated from the recipe to reduce the sugar amount to 40g and I melted the butter because I don’t have a food mixer. The dough felt right and a good window bythe third fold. Everything turned out very well! Definitely will be my goto sandwich bread.

  82. Tanny B Reply

    This bread is amazing. I could sit and smell it all day.

    I noticed that the next day, the sides started caving in slightly, so the loaf was no longer precisely square.

  83. Mary Reply

    This is the recipe I have been looking for! Fantastic and just sour enough. Other recipes I have tried always turn out too much like regular yeasted bread. I will be making this on a regular basis. Thank you for all your recipes and videos.

  84. Ann Reply

    Thank you for taking the time to experiment and share your recipes. I tried this recipe last night and it was delicious. I substituted the milk and butter for vegan substitutes and tweaked the recipe to increase starter amount. Delicious flavor. The next time I plan to substitute the vegan butter for oil as the cashew based butter gave the slice a slight sticky feel.

  85. Richard Cookson Reply

    Hi Sune, I’ve been having a go at making sourdough since we have been in ‘lockdown’ and was making bread that was edible but not very aesthetically pleasing until I found your site. I’ve made your beginner’s sourdough with a superb result, better than I could buy by far. I thought I would try this one as my kids wouldn’t eat my sourdough. However, since they have found the sourdough baked to your beginner’s sourdough recipe they have changed their mind, but I’ve baked this bread anyway.

    The recipe has worked perfectly, I haven’t actually tried the bread yet as it is still in the oven, but it is looking great. My only issue was that the dough turned out more ‘sticky’ than yours. I did 5 sets of stretch and fold to pass the window test, the dough was elastic but still not as smooth looking as yours. When I came to the final shaping it was very difficult without sticking to everything and I had to use quite a liberal dusting of flour on the worktop and pick up the final loaf on the scraper.

    I was wondering if you think this is due to lower protein in my flour (UK Plain Flour, 9.7g protein) or do you think I should have done another stretch and fold or two?

    Thanks for the great site.

    Richard.

  86. Mami Reply

    Hi, Thank you for recipe and calculation🙏. I try it today and the texture is really really great but….too sour. Is it come from my starter?

    • When do you use your starter in the process? It shouldn’t be very sour if you use it when it’s at its peak.

  87. Barb McPhee Reply

    Hi, I Had to refrigerate my dough overnight, and am wanting to bake today. If I’m taking it out of the fridge and using an open pan, do I need to add more time, or use a different temperature? Thanks! I love your videos.

  88. Layla Janvrin Reply

    Once upon a time I thought bread was my baking nemesis. Turns out I just needed all that geeky data you provide. 🙂 I have tried a number of your recipes in the last few months, and even my mother raves about them! I now make this sandwich bread every week, but since I have diabetes I tweaked it by using part Durum wheat instead. It’s a little denser, and I have to add just a little water due to the high protein, but It imparts an amazing chew and I can have it every day without guilt. Thank you so much for teaching me to make bread. <3

    https://photos.app.goo.gl/JBGkrpJhUTM6nV1x6

  89. Rae Reply

    Just made this recipe, sooooo good. I used mature starter instead of a levain and it came out terrific.

  90. Hc Reply

    Thank you for this great recipe! I wish I could show you a picture I don’t have a pullman loaf so I created a makeshift one using my cast iron bread pan and cast iron frying pan on top. The flavor and texture of your bread is great. This is the first time I’ve tried one of your recipes and will definitely try more sourdough recipes.
    By the way, I love that your website has the tool to scale the number of loaves and automatically recalculate the ingredients for you!

  91. Val Tiemann Reply

    I started bread baking a couple of months ago, and it has become my new passion.
    Sune, this recipe is perfection. I could eat this bread like a desert!
    You are my favorite Baker, and the geek in me loves the experimentation and science that you bring to bread baking.
    In addition to bread baking, my other favorite hobby is binge watching your videos. 🙂
    Thank you!

  92. Rod Wenban Reply

    Hi Sune, I’ve been making sourdough successfully for a while and decided to make this for my son who doesn’t like my sourdough (yet). I decided to use your calculator to suit the rather small pullman tin I have. 18.5, 9.5, 9 (cm). Results 664g overall dough weight. That’s 55g of Preferment – I am wondering if that is enough – perhaps the recipe struggles to scale at the lower end? – Because I am having trouble getting it to proof. Be interested in your thought as to the ratio of preferment to overall dough weight (if that is a correct way to describe that).
    Either way I’ll make a larger batch on the weekend and try again.
    On another note I have a dark brown Ibanez copy of the Gibson SG Custom that was subject to a court case between Ibanez an Gibson back in the 70’s. I paid $199.00 Australian dollars back in 1973 and it still plays well!

  93. Rod Wenban Reply

    Further to my earlier comment, I didn’t give up on it, so I put the dough in the pullman in the fridge overnight, removed it at 6am, 9 hours later it’s bulking up, I guess the lesson is time. When it comes to smallish amounts of preferment (and scrapings left in the container also become significant), it will take a while to get going, I will be interested in the taste, I’ve read these longer proofed loaves can be pretty interesting.
    I love the calculator, it works on many levels. You could beef this up by adding oven times as a proportion to a single, rectangular loaf and by dough weight..but I reckon that would be challenging given the different shaped containers we all have.
    best wishes
    Rod

  94. Nana G. Reply

    I’ve made this recipe twice now and my kids love it. I did use all water instead of milk and used milk powder. It was really soft. Makes the best pb&J’s.

  95. Shelley Reply

    Fantastic! I needed a bread specifically for toasted garden tomato sandwiches and this is it! Soft light crumb but strong enough for a sandwich, and a taste that compliments but doesn’t try to compete with the tomato. Perfect! I made this with my 100% whole wheat starter, since I forgot to prepare the levain the night before. It turned out great. Looks just like Sune’s 😉

  96. Sharon Rossy Reply

    Love your site and your Pain de Mie recipe. I greatly appreciate your bread calculator. Math is not my thing and you’ve made it possible to figure it all out. Of course, taking types of flours, etc.is another story, but now I can calculate the ratios and if I make a loaf bread and proper weight. I just started using a Pullman Pan and it was great! I live in Canada, but am American and when I first started with sourdough switching to metric was a challenge but I can’t measure in ounces and pounds any more.
    Thanks so much!

  97. Marc Reply

    Hi Sune, I had great results with your artisan loaves. You cured my lack of oven spring issue I was having! I’m going to attempt this one this weekend. I’d like to add dark rye flour – what proportion to the AP would you recommend and can I use milk powder and if so do I need to up the water?
    Thanks!
    Marc

  98. Suzanne Reply

    Hello Sune, I plan on making the sandwich bread tomorrow. Thank you for the video, it will be very helpful to have a visual to compare with my dough. Are the water and milk at room temperature when you add them to the flour? Thank you!

  99. Russell Brunet Reply

    If I wanted to make several loaves using the same pan, would it be possible to slow the bulk fermentation by putting the dough in the fridge. If so, at what step would you refrigerate it?

  100. Anjum Sayed Reply

    Hej Sune,
    Hur mar du?
    I will try to make your bread as I love Sourdough Bread.

  101. Cole Reply

    Followed the recipe to a tee. Even used the calculator for the 4x4x13 pan. It worked perfect and made the best sourdough loaf my wife and I ever had. I wish I could post a picture of how it turned out. Thank you!

    • That’s wonderful to hear! 🙂

      You can send me an email to my business email which you can find on my youtube about page 🙂

  102. Cari Reply

    I’m calculating the dough to fit in a 13x4x4 pullman pan. Both times I’ve used starter instead of the levain my loves have come out with the most brilliant texture and wonderful sour flavor. I think the sourness comes from the fact that both the bulk and final proof take FOREVER. I also don’t get much in the way of oven spring. When I’ve used the levain, fermentation is more along the lines of the recipe and I get a nice square loaf in the pullman with good oven spring. Is this common or has anyone else noticed? I have been using a lower protein malted bread flour and adore this recipe either way, thank you!

  103. Jeffrey Rocchio Reply

    Used this recipe to make what I’m now calling my ‘Orange/Cranberry Sourdough Toasting Bread.’ Followed Sune’s recipe exactly, making the following adjustments: Replaced 2 Oz of the water with 2 Oz of orange juice (the amount squeezed from 1 fresh orange). Added in the zest from a whole orange. Added in a package of Trader Joe’s dried cranberries. The texture and flavour of the resulting bread is spectacular. Toasted up in the morning with just butter and a hot french press of coffee…perfect way to start a day. Photos:

    https://www.dropbox.com/s/5vt90zx2o23rn52/2020-09-14%2009.25.18.jpg?dl=0

    https://www.dropbox.com/s/y7dse9cmt83o7x9/2020-09-14%2009.48.51.jpg?dl=0

  104. Andrew Chan Reply

    With my limited experience on sourdough bread making, my first try on this recipe was successful, I think. The bread tastes great. It appeared that the loaf is on the heavy side compared to commercial sandwich loaf. Is it to be expected? For my second try, I used 100g of 10% cream in place of 100g of milk just because I had some cream lying around. Again the bread tasted great. I could detect a slight texture difference. Honestly not enough difference to say I prefer one to another. So I would just use milk next time. All in all, the recipe is great and not difficult for a beginner like me. Your instructions are detailed and clear. A big thumbs up from me! It will my go to sandwich loaf from now on!

  105. Carol Majanil Reply

    I made this. It’s a delicious bread. A keeper!!! Thank you for sharing!

  106. Birgit K Rogers Reply

    so I just tried to make this bread have to admit I used half white bread flour and 1/2 rye flour, the Levin was great in the water test floated well and I followed the recipe to the letter but it did not raise in my pullman pan? what do you think went wrong???

  107. Paul L Dallender Reply

    My first two attempts at this were a disaster, they turned out so dense and heavy, I’ve had lighter dumb bells 🙂 Third attempt was better…just. My starter was lively, bulk fermentation went well (doubled in size) but due to circumstances, I had to put the shaped dough in the Pullman tin into the fridge overnight. The next day I could see it had hardly risen, which I put down to the cold retarding the yeast. Still, I put it in the pre-heated oven and whilst it did rise a bit, only to about half way up the tin. Still quite dense and chewy, but not as bad as before, and certainly not light and airy as yours looks Sune.

    As they say though…Try, try and try again! Next attempt I will make sure I don’t put it in the fridge and fingers crossed, it will be bread I can actually make a decent sandwich with.

  108. Karol Reply

    Thank you for this recipe, Sune! The bread turned out just perfect, soft and tasty! Everyone in my family loves it! Greetings!

  109. Sandhya Manuel Reply

    Hi. I tried this yesterday. Got late, hence kept the dough in the fridge overnight. Baked this morning. It is brilliant. Thrilled to bits Thank you

  110. Taryn Reply

    This is my go to recipe for sandwich bread; I make a big pullman loaf of it almost once a week! It always turns out fantastic, and now I’m experimenting with little tweaks each time. I can’t do dairy and this has worked great with both earth balance and miyoko’s vegan butter. I’ve swapped in some whole wheat flour, added seeds and oats, always amazing, soft, delicious. The detailed instructions and videos were so helpful for troubleshooting when I first started. And I so appreciate that bread calculator! Thank you Sune! <3

  111. Jonathon Moreira Reply

    Hi,

    I am having trouble with very moist crumb that is rather gummy in texture.

    I’ve tried cooking it a bit longer both covered and uncovered.

    Where do you suggest I troubleshoot this issue?

    Thanks!

    John

    • It sounds like the dough might have proven for too long.

  112. Yves Davignon Reply

    Bonjour Sune,

    I have 2x 21,6×12,1×11,1 cm Pullman pan. They are called 450g on the instruction that came with them. Do I have to increase weight of dough for levain risen bread?

    TX

    Yves

  113. Mikael Evander Reply

    I make this almost every week using 50% freshly milled wholegrain flour of different kinds (emmer, spelt, einkorn) and roughly half the sugar. It’s my kids’ favourite bread and I’m in deep trouble if we go too many days without it. Great for making toasted sandwiches with and matches perfectly with a nice tomato soup

  114. Kenny Kennington Reply

    OMG, what an amazing bread, just tried this for the first time and it tastes fantastic. Thank you Sune for all your video tutorials. I don’t have a stand mixer so did this all by hand (Might melt the butter the next time; as per your brioche video, but will definitely be using this as a regular recipe

  115. Cassie Reply

    Hi. I am not confident to use the calculator for dough weight to fit inside my pan. Because my pan size tapered. So the bottom is much smaller. Can u pls teach me how to determine dough to fit pan size, if the pan is tapered or in odd shapes like my cylindrical heart shape, flower shape pan? Thanks

  116. Sharon Rossy Reply

    I doubt I’ll get the answer in time, but I’m running out of time – started this recipe late. I’m going to shape it, put it in the fridge and bake tomorrow. My question is, do I bake from cold or let the dough rise almost to the top? I’m using a Pullman Pan with the lid. Thanks a million.

  117. Raven Wolf Reply

    I just made my very first bread with my starter following this recipe, and everybody loved it! Thank you so much for providing easy to follow and educational guidance! With everyone making new sourdough blogs with covid, it’s hard to find good proper recipes that are done by weight instead of volume, and you’re a total saint!

  118. Sune! Hi !! Namaste! It’s Meghna here from India.
    I am so delightful. The way you’ve guided through this process has helped me so wonderfully so far, in making my absolute first scrumptious sourdough sandwich bread! 🙂 I’m half way through already! Nevertheless Sune, may I ask, since I don’t eat eggs and don’t like them either, what can I substitute the egg yolk bit just before baking?

    Thanks. Hope you receive my message sooner than.

    Gratitude,
    M.

    • Hello Meghna,

      You can omit the egg. It’ll be fine. Just less rich in flavor. 🙂

  119. Rick Reply

    Hi Sune. I’m going to attempt this using a Tangzhong. When I use the calculator, it removes all the milk (I’m using buttermilk) and just has water. Can I still use 200 grams of milk?

  120. Shawn Gould Reply

    I’ve tried 2-3 other sourdough sandwich breads but didn’t get the desired result. I heard about your recipe in the reddit forums I think. I used your dough size scaler and doubled it to fit my two aluminum loaf pans, and it turned out perfect! My bulk fermentation took several hours longer than yours, but it is the middle of Winter, so maybe that was a factor. I did have it in the over with the light on around 85 F. I really appreciate the time and effort you went to, to provide the tool and the recipe. The whole family loves it. The top egg-wash was a nice finish. Next I’m interested in adding some raisins – I have to think about that.

  121. Brett Baglien Reply

    Made this in a 13 inch pullman pan and it was amazing!

    Only thing that I changed was using straight starter instead of making a dedicated levain. My starter is fed with whole wheat so I figure my loaf was about 8% whole wheat.

    The bread is soft and springy, rich and buttery, and slightly sweet with a good tang.

    I would recommend to use VERY soft butter to help incorporation. That’s how I make my brioche, I’ve done it with slightly harder butter, and it is not fun trying to get those clumps to break down.

    This is a really great recipe and I will decimal be making it again. Thank you!

    • I’ve gone away from using levains unless I need to change the composition of the starter 🙂

      Great tips. Thank you <3

  122. Catherine L Reply

    I’ve made this bread successfully about a month ago — fantastic recipe! Last night I mixed the levain to make the bread today, only this am the levain had dramatically fallen back down (after 3X increase overnight) to just over .75 increase. Can I still continue on with the recipe?

  123. Penny Reply

    I started the levain last evening and the dough was underway by 0800 this morning, it’s nearly 6pm now and it’s still not ready to go into the oven, so it’ll be a late one to finish it off; however, I’ve seen a separate comment and your reply suggesting that the dough could have been cold-proved in the fridge overnight, meaning fresh baked bread in the morning and that’s what I’ll do next time – shame you didn’t mention this option in your video, but hey. I also tried the master recipe over the weekend and that worked an absolute treat 🙂

  124. Phyllis Van Hagen Reply

    I love this bread! Since it does take a while to complete the recipe, I have found it very effective to ferment the loaves overnight and bake in the morning. The rise is superb and the spring is plentiful.

  125. Bill Abrams Reply

    Sune, Can I use bread flour instead of AP ?

  126. harrygabriel91 Reply

    Thank you for the recipe! I’ve just baked two loaves, they are still cooling down. 🙂 One thing I noticed is that the bottom side of the loaves are a bit curved inwards / upwards. Is that a sign of something? I’m guessing underproofing…

    • That happens on mine a lot too. I don’t think it means anything 🙂

  127. Nicole Reply

    I have been using this recipe for over a year and it is my favourite. I live at a high elevation; I’m not sure if that’s why I’ve found doubling the levain makes the perfect loaf or if it has something to do with my starter or my process. This is my go-to weekly bread recipe with that minor modification. I have added whole wheat and rye and the bread is still perfect.

    • It’s quite possibly the elevation. Do whatever works 🙂

  128. Jay Reply

    Made this last week. 1st loaf was good w 3 hour proof. Left a loaf to proof over night n baked w an aluminum foil dome w even better results
    Want to do it w pickled jalapeños n sharp cheddar, any suggestions?

  129. Carol Reply

    For the final rise, can I put loaf pans in the refrigerator and bake the next day?

  130. Janine Reply

    I have an 11 inch Pullman pan. Will the recipe work for one large loaf?

    • Use the calculator in the article to calculate the dough size for your pan 🙂

  131. Mary Ann Habeeb Reply

    I hope to make your bread later this week and prefer honey to cane sugar. Please advise how much honey I should use. Thanks, can’t wait to bake.

  132. Christin H Reply

    Excellent, excellent results!! Didn’t change a thing, and though I put it in the oven when I thought it was not quite ready (was afraid I’d overproof it – my nemesis, haha!!) I got good oven spring and great interior. Super tasty, too! Thank you for the recipe!

  133. How much leavin should you add?

  134. Maya Reply

    Could oil be used instead of butter in a 1:1 ratio? Or would I need to decrease the amount of oil as it’s a liquid? Thank you!

  135. Gabriel Diaz Reply

    New to baking in a loaf pan. My dough is in the pullman pan now, slowly rising…but, I’m concerned that there isn’t enough dough in there, and confused by the recipe. Here’s why…

    Visually, the height of my dough is fairly consistent with the amount I see in the youtube video at about 10:05, just before the pans were placed in the oven. But, the recipe says, “Let the dough ferment warm until it’s grown about 50-75%. Let the dough grow to about 1 inch/2.5 cm from the top.” So, the recipe and video seem to be inconsistent here. That dough is not near to 1 inch from the top.

    Not only that, I should also say that the height of my dough when I placed it in the pullman pan was low enough that even growing 50-75% in height would not bring it up to 1 inch from the top. It would have to more than double in height to reach that threshold!

    So, what do you guys think? Is the recipe wrong ? Is the video wrong ? Am I missing something ?

  136. Kim Reply

    Can I substitute honey for the sugar?

  137. Gary Reply

    Can I use sourdough discard for this recipe? The discard has been sitting in the fridge for 1-3 days.
    If so, should I add a pinch of instant yeast, approx 1-2g per loaf.

    • In my experience, you can use month-old discard directly in a dough with only minimal bad effects 🙂 Even without extra yeast 🙂

  138. doug jones Reply

    I am using bread flour mostly because you call for bread flour in the step by step but in the video and the ingredients list you say all purpose flour. I will hope for the best. oh also in the step by step you don’t mention letting the dough sit for 20 minutes before putting it in the tin for final proofing. I made note if these things for my next batch.

    • Oops. It should be all-purpose, although I think it’ll be fine with bread flour 🙂

  139. Nitika Reply

    Hi! So I make the original version of this every week . This one has no stretch and folds at all?

  140. Vyrl Reply

    After you divide the dough, could you freeze half of the dough to bake at a later date?

    • Absolutely, but let it thaw in the fridge to avoid over proofing.

  141. Gena Nadeau Reply

    I’ve made this bread twice now and both times, there was virtually no oven spring. It increased about 25% on the bulk fermentation, which also took a bit over 3 hours, maybe 4. I let it more than double in the Pullman pan, but it didn’t rise beyond that in the oven. Fermentation time in the pan was over 6 hours at 78-80° F. My starter was at peak (about 8 hours since last feeding). I followed your recipe exactly. Should I expect oven spring? How long is your usual second rise? Could I have over-proved it? Help! Would really like to perfect this for sandwiches and toast. It does taste great, but light is not a word I would use to describe it. Thanks for all your great videos!

    • The recipe says to let it grow 50-75%, and doubling is 100%, so you over proved it. I’m sure if you go for 50% you’ll have a much better spring.

  142. Kudzayi Reply

    I made this over the weekend and I was blown away by how delicious, soft and springy it is. I’m currently feeding my starter to make another loaf in order to do a sandwich platter for guests. Really looking forward to that (more than they are!!).

  143. Sim Reply

    Hi, I made the sourdough sandwich bread for the first time. I used 80% white bread flour and 20% whole wheat flour. It didn’t rise much at all in the oven, is there anything I can do? Can’t wait to try it :-).

    • How much did you let it rise before putting it in the oven?

  144. Yves Davignon Reply

    Tx for all your wonderfull insights in bread making.

    I have my 2 loafs in the fridge at the moment (1st time using my pullman loaf pan). Do I let them come to room temperature and rise before baking or do I put them directly in the oven.

    Yves

    • It really depends on when you put it in the fridge. If it rose enough just bake it right away, if it needs to rise more let it rise until it’s good.

      Be aware that it will rise faster and faster when it comes up to temperature 😊

      • Yves Davignon Reply

        Tx for the quick answer Sune.

        Since I woke up to a pre warmed oven, I tried one of the loaf straight from the fridge this morning. It rose to the cover of the pullman loaf pan, I just lowered the oven temperature for the final 10-15 minutes final bake without the cover.

        I will bake the second one after work today.

        Have a nice day,

        Yves

  145. Don Reply

    In this recipe and in the video there is no mention if stretching and folding. Is the gluten development strictly from the proofing?

    • Yes, most of my newer recipes skip stretching and folding since it’s unnecessary. It does take a little more pre-shaping to align the gluten, though 🙂

  146. Jennifer Reply

    5 stars
    Absolutely delicious loaf of bread. I have had many fails in my sourdough journey, one just last week attempting to make a different sourdough loaf recipe. This came out great. Mine rise time was double yours but I don’t have a place to let it rise under constant temperature. My loaf cracked on the side when baking. It had roses more than 50% and I was afraid it was becoming overproofed. Was it a sign of underproofed dough? Also, thank you for the calculator as I didn’t want to bake two loaves and waste ingredients of it was a fail. It made things very easy on this novice baker. I’ll be making this again.

    • The cracking is a sign of under proofed dough, at least for this type of bread. It’s what you’d want if you want oven spring in your regular sourdough bread.

  147. Sarah Reply

    Turned out beautifully! This may be addressed in a different video but I have a shaping question I followed this video method. The same side on both my loads has a line down it like it did it properly seal when I rolled it I’m not sure how to prevent that – it would be the side that was the very last part of the rolling up. The ends stayed good and it rose beautifully. The side that has the line where it opened up during the bake also rise higher. So idk if I rolled to right not tight enough etc
    I’m not sure if My question is making any sense. Thanks for the recipie!

  148. Nancy Pahl Reply

    Hi, Sune! Do you ever score your sandwich bread before baking?

  149. Christine Reply

    Would it make a difference if I use only milk instead of milk and water?

  150. Pen Reply

    Hello 🤗. May I ask 2 questions
    1. Can I replace the sugar with honey instead? What will be the equivalent?
    2. If my loaf pans are L19cm x W10.2cm x H11cm, will I use same amount of flour?
    Thank you in advance

      1. 90 grams of honey
      2. Enter the dimensions into the calculator underneath the dough ingredients, and the recipe will scale
  151. Nasiba Reply

    Dear Sune, thank you for your dedication! Your detailed recipes and simple approach helped me finally getting that perfect sourdough bread. I ruined so many kgs of flour and my own nerves until finding your website and YT!

    Yet, I failed with this sandwich bread. It took 12 hrs to rise before baking and it turned out quite sour, although the texture, softness and crumb are perfect. Could it be the result of me kneading the dough actively after combining ingredients? (your directions also don’t have “knead”, only “mix”).

    • Yes, it doesn’t need kneading. The long fermentation will work as an extended autolyse.

      What was your ambient temperature when fermenting? It sounds like you over-proofed the dough.

  152. David B Reply

    Hiiii Sune,

    been enjoying your bread videos and recipes. I am having reasonable success for someone who has only just started.

    I have a question regarding this recipe… how would it be possible to create a large sandwich slice, shaped bread… you know a bit like a mushroom? Which sort of balloons a bit outside of the tin? Or otherwise just a much larger slice for a bigger sandwich? Is it as simple as using a bigger tin?

    Your thoughts would be greatly appreciated before I try it myself. Thank you in advance (and again in general).

    David

  153. Yvonne Reply

    Can U leave our the sugar and milk?

    • Yes, you should substitute the milk with 175 grams of water.

  154. Georgia Reply

    5 stars
    I just made this bread and baked it in an Emile Henry covered baker. It a big pan, so the dough made 1 big loaf. I did have to use a small bit of flour when shaping for the final rising in the pan. I baked until the loaf was 205 degrees. Best toast, and terrific sandwich bread. Easy to cut thickly or thinly. Fabulous. Thank you so much!

  155. Phyllis Reply

    I strayed during the last few months and tried other internet websites for sandwich bread with less than mixed results. I realized there isn’t a better recipe to be found out there. Undoubtedly, the best is on this page.

  156. Kylie Reply

    No stretch and folds?

    • Nope. Not needed. If you like to do them, by all means, go right ahead.

  157. RAINA Reply

    5 stars
    Sune, do you have a link to the original recipe, the one where a stand mixer is used? I’ve always used that one and LOVE it! Last week I bought a new bread pan and need to scale down the recipe.

  158. Gloria Whitchurch Reply

    I’m actually looking for a sandwich sourdough formula for someone else. This one would fit well into what that newbie is looking for, except that she also wanted one with eggs. I’m pretty sure that I could add an egg or two, but wanted to run it past you. What do you think?

  159. Allison Reply

    Hi. In the video the butter is room temp but the written recipe says melted. Which do you prefer?

    I found you prior to Covid (Twinkie bundt cake) but when I got on the sourdough bandwagon during Covid I found your videos extremely helpful. Especially the shaping and scoring videos. Your recipes are delicious. Thank you!

    • Both work, so whatever you find the most convenient 😊

  160. Tami Reply

    In the video you say the water/butter should be 86 degrees. What about the milk? Does it need to be warmed or straight from the fridge?

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