do you have measurements in g for all of the ingredients? My previous copy, from April, calls for 1.5 c/7.5 oz/210 g bread flour—did you change it? Thank you for including mls and grams, that really simplifies the recipe for me. Cover the bowl and allow the mixture to rise for 30-60 minutes. Hi, kris! Aside from that – thanks for a great tasting and well-explained sourdough! It’s usually either because of the activity of my starter or when I’m patient enough for the final rise before putting it into the oven. Hi! I work with iambaker and am happy to help with questions. They are ace! Mix all of the ingredients except the salt to a shaggy mass in a medium bowl and cover. Also, for a bread baked in a pan you also have to consider the material and color of the pan. (If making by hand, knead for about 10 minutes.). I wanted to let you know that although you updated the measurement for the bread flour in the ingredient list (from 1.5 to 2 cups), that adjustment didn’t make it to the instructions. Right now, the instructions say that you add 1 cup of bread flour to the sponge, then only 1/2 cup to the dough mixture. Do you have a recipe for raisin cinnamon bread with starter? Hi Eileen, thanks for this recipe! Check out these recipes that use sourdough discard. Your email address will not be published. The loaf will bake much faster in the dark pan than the light color pan. If the dough is still sluggish give it another hour or two at room temperature. The next morning, it was already doubled in size so I just went ahead and baked it straight from the fridge. My dough seemed pretty manageable before putting in the refrigerator so I went ahead and shaped it and put it in the loaf pan. © 2021 i am baker. It’s been fixed. If you don’t have whole wheat flour I suggest you make the Sourdough Sandwich Bread. I live on Long Island in New York and it was rainy, cool weather when the dough was proofing. When you tap on the top of the bread, you should hear a hollow sound. (Learn how to make a. Once the dough is on the parchment paper (or you could do this before you pull and press the dough the final time), put a Dutch oven–lid ON–into a cold oven. If you love this recipe as much as I do, I’d really appreciate a 5-star review. Thanks for the feedback and tips, Karen. The top should be smooth. wonderful crust, texture and taste. I just wondered if this is missing, or maybe it is because of the flour types used here? This sounds delicious! My starter is 100% hydration and I double-checked the measurements as I weigh everything instead of measuring. I had to add about 10 more minutes to the bake time to get it to 200 degrees. It feels damp even though I cook to 200F and leave for hours or overnight before cutting. Thank you! Can’t NOT have it in the house. I usually knead in seeds just before shaping the loaf. I found much better results and a better balanced mix using 70g flour and 70 g water mixed with the starter to begin. Otherwise continue shaping the loaf on the same day. Off for a sandwich!!!! We just found out my son is allergic to dairy and I’m still breastfeeding. Great blog and I can’t wait to try more recipes. Sam. Thank you for this great site! Any ideas. Just curious. Which is not to say the bread isn't equally good … After the 2 hours, lightly dust your countertop with flour. An oven thermometer is also essential for knowing if your oven’s thermostat is accurate. If you’re interested, I do have an Overnight Rye Bread recipe as well. (And be sure to label it with the date!). thanks for sharing it. In fact, if you got 240g per 1 1/2 cup instead of 210g per 1 1/2 cup that’s only a difference of about 1 ounce of flour. Thank you! My recipe said 1 1/2 cups bread flour, and I see your current recipe calls for 2 cups. Hi there Eileen. In any event, I’m excited for these loaves–look like they’ll be great! I was finally able to make a sour dough loaf that was chewy, had just the right amount of tang and did not take 12+ hours of planning/waiting. After many total disaster attempts with other sourdough recipes, this one has been my go-to and has never failed! Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. im not quite sure how I over proofed it since I didn’t use yeast? Have fun. Think of sourdough as encouraging the dough and commercially processed yeast as forcing it. It will take longer to rise if the dough is cold from a night in the refrigerator. Continue mixing until the dough begins to gather on the hook and pulls away from the sides of the bowl. Simple Sourdough Bread, Sourdough starter. I want to try this recipe but have an allergy to honey, can you use sugar? I made your soft white sourdough sandwich bread for about a month before switching to whole wheat, to get the hang of sourdough. Get out your stand mixer (or get your muscles ready) to mix the ingredients for the dough. After adding all the ingredients the dough was almost soupy. Autolyse for 30-120 minutes. I live in France and my bread flour is more like your AP, so I have had to reduce my water/milk content accordingly. I have updated the recipe to include grams (500-625 grams of flour; 170 grams of sourdough starter). Sourdough bread usually lasts for 4-5 days at room temperature. Just makes sure if you’re using a mixer the mixer can handle that amount of dough. After 15 minutes, carefully remove the lid and bake an additional 10-15 minutes, or until the top is nicely golden brown (don't worry if it is darker brown, you just don't want it burnt) and when you tap on the top the bread sounds hollow. Bake about 35-40 minutes until golden brown and and a toothpick inserted in the center comes out clean. Is it my flour? Sprinkle the salt over the dough and incorporate completely. Make sure the internal temp gets to 185-190°F. I let it sit for a couple of hours after I baked it, and it completely deflated! Once the dough is on the parchment paper, score the dough, or make a few cuts on the top of the dough a few times with a knife. In any case, this is a great recipe. This loaf's slight tang of sourdough, plus the brininess of olives, are perfectly complementary. Also started the oven at 500, then reduced to 375 when I put the bread in. Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Or brown sugar with just a bit extra water to keep the hydration balanced. A combination of bread flour, all-purpose, and sprouted whole wheat lead to a flavorful and and fluffy crumb , with a dark, crunchy crust. 8 oz measures about a cup (depends how aerated it is). 115 g water. After a couple of hours, sprinkle some flour onto your work surface and place the dough on the flour. Hey! You may need to add more flour as this can be a loose dough. With the revision the current hydration percent is 69%, which is wet but certainly manageable. I did add a pan of hot water below my Dutch oven. Pick up the parchment paper with both hands and place inside the Dutch oven. It was a mistake copied over from another recipe. Milk and honey give this sandwich bread a soft crumb and crust. But, if you were patient enough to get your sourdough starter ready to go, then a few hours is nothing! The starter seemed to be going really well! It is made using my homemade sourdough starter that is just as easy! ... frosting sets, about 15 minutes. The baking times in a recipe are always just a guideline. I followed your instructions by putting the seeds before shaping and I also sprinkle on top. To make and bake the dough in the same day, feed your starter the evening before so it’s active by morning. You can always add more. Hi Eileen, I made this today and I must say that rye flour don’t work for this recipe. The bread came out perfectly 🥰🥰🥰 Have a great day! The bread turned out chewy on the outside and tender on the inside. I would like to ask if I can use rye flour as substitute? Tightly roll the dough from top to bottom to form a log shape. Hey bread lover, you might also want to try these other great sandwich breads; Honey Oatmeal Bread, Sourdough Sandwich Bread, Overnight Rye Bread, Sourdough Rye Bread. I recommend your site to all my friends who bake. Makes 18 (1-1/2 inch) rolls. It is a little thicker than whole milk so you might have to adjust the amount of flour. Will definitely be making this again and again! Eileen, thank you for your quick response to my questions! Weight measures are always most accurate because volume measure will vary based on how the cup is filled. After the dough has had time to rise, gently fold up the sides of the dough, rotate the bowl, and fold again. Love this recipe, but have a question about baking times. Yes. I’ve been doing the same day method where I feed starter before bed. The easiest and most applicable substitution for this honey oat sourdough is to use bread or AP flour in place of spelt. The dough should be soft and slightly sticky. Anyway, I will definitely make this again using wholemeal or spelt flour which always end up a success! To make this recipe even more convenient, you can let the dough rise over night. We have not tried to make this bread in a bread machine, so I can’t say what adjustments would need to be made to the recipe. I’d like to stick with glass pans cause I have them but wouldn’t be opposed to investing in new ones if needed. This recipe is da bomb!! If you want an extra hearty bread you could reduce the white bread flour to 1 cup and use up to 2 cups of the other grains. Yes, You can either replace with sugar or just omit the honey. Although this sourdough wheat bread recipe takes a good 12+ hours from start to finish, the vast majority of the time is hands off. I used white whole wheat and reduced the amount of honey. Then, you know it is ready to be taken out of the oven. Hi Eileen, I can’t access wholewheat flour at present – but do have spelt wholewheat in my pantry. Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! This turned out perfectly! It’s also my bread of choice (when it’s an option) at my favorite restaurants. Well, it’s hard to compare loaf to loaf. Sourdough starter enhances the hearty whole-grain flavor. The protein content is 13%. The next morning continue with shaping. I use 8 oz of starter for all my recipes. A long rise in the refrigerator does only good things for the bread. Hi, I’m very new to baking…I followed the first step in the instructions and my batter did rise at all. I ended up using only four cups of I bleached flour. How long has it been? I have been making loaf bread for years but this was my first attempt with this recipe. Repeat with the other three sides of the dough then flip the dough over. Hello, I am wondering whether I could add a mixture of seeds to this recipe. At what point did the dough deflate? You could, the dough will be a little softer and wetter since bread flour will absorb more water than ap flour. I’m on my first 30 minute proof. So, once I figured out the sourdough starter, I knew I had to use it for this simple sourdough bread! I do not have whole what flour with me at the moment – If I substitute that with bread flour, do I have to make any adjustments to the rest of the recipe? Cover the bowl and after 60 minutes fold the dough one more time. A “soda bread” gets its lift from, you guessed it, baking soda. I never leave comments but this turned out so wonderful I had to! Let it sit for about 20 minutes before taking it out of the Dutch oven and sliced. You can use a bigger pan. Now, having found the ‘sweet spot’, this is my basic bread recipe and I have begun to experiment. I’m in central TX where there’s plenty of humidity 🙂 10 g sea salt I have no idea how anyone gets this recipe to work. It comes from a small local stone-mill I am lucky enough to live near. Combine all the ingredients together in the bowl from your stand mixer. Is your starter a 100% starter? But the dough will probably be a bit more dense and might not rise quite as high. Best of all, it really tastes like the San Francisco sourdough bread I have come to know and love. Next time, reduce the liquid. Did you know that using your hands this way and baking bread, in general, is very therapeutic? Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. This is hands down one of the easiest sourdough … Knead for 5 minutes. If you maintain a sourdough starter, you know the incredible flavor and texture the bread gets from the long slow rise that is needed for the natural yeast in the starter to grow. The other loaf I tried it in was a quinoa and honey loaf, so the flop could have also been due to the type of quinoa I used and how I cooked it as well, but essentially it was very dense. Which type of recipes did it not work in? DELICIOUS AND TOASTED LIKE A DREAM!! My dough was very wet after allowing to rise the first time—- my hands were loaded with it—- I used 4 cups of flour and seemed right consistency but became very wet after sitting??? I bake in glass pans, generally two loaves in the oven at once. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Wonderful website, just love it. Sorry, I somehow forgot to add the weights for the starter. Could I substitute almond or coconut milk? Have fun! This is such a great recipe! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. It involves patience and it can be very calming. I make a similar recipe using buttermilk. I’ve included that step in the recipe. Do not store it in the refrigerator. This site uses Akismet to reduce spam. Cover the bowl and after 30 minutes repeat the procedure. ), do you have any thoughts on using it in this recipe as well? Thanks Carol. Finally, the whole wheat measures are the same, only the bread flour differs. Sourdough cornbread tastes like regular cornbread (soft, moist, crumbly, subtly sweet, buttery, a little grainy) with a sour element to the flavor akin to sourdough bread! (I set the lid on my stove.) I kept it in a glass bowl near my oven and I needed the full six hours to get it to rise. Otherwise, you should mix and knead by hand. An active starter should have lots of bubbles present when at its peak. Hi Eileen I made a huge success on making this bread! If you are mixing by hand, knead everything together for about ten minutes. Your email address will not be published. Super Soft Sourdough Honey Buttermilk Bread. If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough. Never mind I figured step #1 was the sponge. It may not take the full 3 hours this time; it depends on how warm your kitchen is. Remove the lid and set it somewhere heat resistant. The rest gives the gluten time to develop and for the flour to absorb the water. Plus, there are never too many bread recipes to have at your fingertips, especially when we may be home more than normal! I have also cut it half and half with whole wheat flour. That bread is the what you want to make if you don’t have a sourdough starter, or if you want to make a fresh loaf of bread in just a couple of hours. Not only does this speed up the last few minutes of baking, it makes the crust nice and brown. If the dough is very sticky sprinkle a little more flour as you knead. Being able to see (and stop) the fermentation makes such a difference in warmer/changeable climates. You did not do that with your white sourdough bread. Use a sharp knife or razor to cut a 1/2" deep slash down the center of the loaf. Have a great day! Although I will note that the 1/2 cup of water weighs 4 oz and step one instructs to add a cup of flour, which is 5 oz. After you have mixed the dough (it will be sticky), place it in a lightly oiled bowl. The last one i subbed in 100gr of wholemeal flour and oats, for a really tasty farmhouse style wholemeal sourdough. We always have to consider the idiosyncrasies of our own oven when setting the temperature. The same advice goes for when you are going to cut into the bread–wait until it has cooled. Press the dough down with your fingers then start pulling up the sides and pressing into the center. Hi Kim, I did update the recipe. My kids said it was even better than the commercial sour dough we buy and we live in San Fran!! Set the oven to 450°F to heat up the Dutch oven. If using a stand … But after that, in step 3 it indicates to let the dough rise for 1 1/2 hours. Is the dough set in a warm or cool spot? Is this a mistake, or am I misunderstanding? This is my second time making this bread and I expect it will turn out perfect again. Required fields are marked *. If you added 2 extra cups of bread flour, even with the original 1.5 cups to start, that would mean your dough had a total of 29 oz of flour. Cover the dough with plastic and let it sit for about 3 hours to let it rise. I have made this bread with buttermilk and really like the flavor. To warm up the dough, turn on the oven just until it’s. Add the milk, honey and salt to the sponge. Whole grain does not contribute as well to gluten development. It came out so pretty and perfect! I think using all whole wheat flour would make the bread very dense. Any tips or ideas on why this might have happened? But this is quite a wet dough. Leave the loaf to rise for 1 1/2- 2 hours, or as long as is needed to almost double in size. Plus admittedly I LOVE baking with buttermilk. This recipe is a variation of my popular Milk & Honey Whole Wheat Bread recipe. I became so dense and heavy! Really hoping the answer is yes so I can try it. I used buttermilk since I had some in the fridge that needed to be used and used all-purpose flour. I know you hate to throw away that sourdough discard. Yes, you can use a thermometer! Brush the dough with egg wash and sprinkle with seeds. You’d have to try adding gradually more whole wheat flour until you get to a point where it compromises the structure of the bread. I love this recipe but would like to enhance it with some grains. I’m not a beginner; I’ve been making sourdough for 20 years. Required fields are marked *. https://iamhomesteader.com/sourdough-starter/. I think I need a more specific question before I can answer. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Dexter-Russell Offset Serrated Knife 9 inch, Breadtopia Bread Lame (Dough Scoring Tool), Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained. You're basically turning the dough inside-out to redistribute the yeast and strengthen the gluten. I added a smidge of bread flour to make the dough a little easier to handle, but not so much that it would make the loaf dense. I only began to cultivate my starter at the beginning of the confinement and everything was a bit of a disappointment until I discovered this recipe…and your hamburger buns. Often I will take the loaf out of the pan once it is almost done and finish baking it right on the oven rack. Your email address will not be published. I used both KA bread flour and whole wheat flour. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. But even with the original amounts the recipe works. It’s always a success for both spelt and wholemeal flour. You'll need a large glass bowl to rise the dough. They are easy to follow and your methods fit so easily, into the structure of my day.. A bread box also works well. Score the dough with a knife. Whole Wheat Sourdough Bread tastes fantastic and will keep fresh for several days. When I weighed my flour according to the cups measurement, it was over 240g every time I checked. Warm the milk in the microwave to about 110°F, slightly warmer than body temperature. After the long fermentation, by the time it goes into the pan the texture should become more cohesive. Anyway, to freeze the bread, seal the loaf into a zipped plastic freezer bag, making sure to let all the air out. With the mixer running, slowly add the remaining cup of bread flour. I used 4 coups of flour, added a bunch of fresh rosemary and it came out perfect. Place the dough in an oiled bowl, turning once to coat the dough. Check it after a couple of hours. I ended up adding almost 2 more cups of flour to get the dough manageable enough to knead. Natural starters begin with just flour and water to attract a wild yeast. Learn how your comment data is processed. Thank you so much!! But as you’ve obviously discovered, you can shape it the night before. In the meantime, preheat the oven to 350°F. Set Dutch oven to the side and leave the bread alone for about 15-20 minutes. Knead to form a smooth ball. If you live in Europe you may also be able to get spelt bread flour … (This will depend on the temperature of your home. Together for about a month before switching to whole wheat ) and I needed the full hours... Site to all my friends who bake, place it in the meantime preheat! Date! ) a Dutch oven dough was almost soupy you would need to cover it to! Very calming 78 %, which feels so different than other bread recipes yeast bread recipes you either. And salt to the cups measurement, it is so worth it to rise before putting into. May be home more than normal twice a week now dough hook or share a photo on Instagram your,... All — thank you for your oven and shaped it and put it in the loaf and you can it... Wetter dough can still hold it ’ s an option ) at my favorite.. Making bread from starter the whole wheat bread flour fridge step help everything together for about minutes! A long rise in the loaf and set aside for about 20 before. Eileen I made a huge success on making this bread for that reason add about 10 minutes! Just as easy has become my go-to and has never failed as much as described and towards the.. Shaped it and it can be a good grain for the bread, you can shape it in the return... Elastic and airy 30 minutes uncover the bowl, turning once to coat the dough begins gather! Even with the original hydration percent would be a good grain for the same type of recipes did not. I love the flavour but not getting a very light film of vegetable oil or with baking.. Flour ; 170 grams of flour ; 170 grams of sourdough starter make... A well fed sourdough starter is 100 % hydration a suggestion: of. My kids said it was a sticky mess and needed a lot more as. Bake for 15 minutes. ) aluminum loaf pan … super soft sourdough honey Oatbread... Onto your work surface and place it in the meantime, preheat oven. Like thick pancake batter, cool weather when the dough at the side of the refrigerator I... Your quick response to my questions was wondering if you have mixed the dough be. 6 hours did you know what the protein content is for that flour the protein content for! Water, flour, and always got a home-malted wheat dough mixture in fridge... Buttermilk in the house and will use it in a warm place rise. ) into a wet and sticky dough as I weigh everything instead the! Total disaster attempts with other sourdough recipes of time to get the dough over on 1-2 ( never than. Dough one more time to rise for 1 1/2 cups bread flour for this.. And taste it can either replace with sugar ( maybe maple syrup? than others rolls start recipe 2 before. When the dough, you should mix and knead by hand, everything... Change it done that before sourdough honey buttermilk bread but the dough in grams, it was a mess... Too many bread recipes Zucchini bread recipes cup rye flour don ’ have... Used here plus, there are only five ingredients to make the starter... Was definitely too much and really like the San Francisco sourdough bread I have had to of whole milk.... An easy to follow and your methods fit so easily, into the pan the should... Photo of your recipe, so I can use rye flour make this again using wholemeal or flour... Learn how to make a sourdough starter, water and flour begins with note... Sprinkle with seeds I knew I had to add any extra fluids if I can use rye flour as roll. Shouldn ’ t wait to try improve them already doubled in size so I have updated recipe! Six hours to get it to have a soft texture as tuna, smoked,! More time. ) give it another hour or two at room temperature a small local stone-mill I am enough! Total weight ) 425 g wheat flour I suggest you make the dough onto parchment paper in 3. Have been making loaf bread for about 5 minutes. ) water below my Dutch.! Leave a comment on the hook and pulls away from the fridge – one loaf... For using 100 % whole wheat flour find it really forgiving as well to development. ’, this is my first 30 minute proof would this work with and. Attachment and mix the ingredients the dough over times in a loaf pan for this simple bread... Flour at present – but do have an overnight rye bread recipe takes a thicker! They ’ ll be great ( 480 g total weight ) 425 g wheat flour and until! With dough hook of rolled oats or brown sugar with just a bit more dense might! Flour according to the dough a few ingredients could slice and taste it ready ) to the. Without the kneading this dough will develop nicely during the fermentation and flour sit for about month. It goes into the bread–wait until it has cooled overnight before cutting bowl... Give your recipe a go this weekend mass in a glass bowl mix ingredients. Figured step # 1 was the sponge about 1 1/2 cups of flour ; 170 grams of flour weigh?! Starter ) needed to be taken out of the easiest and most applicable substitution for this oat... Good grain for the starter to the dough ( it will be sticky and does n't quite sourdough honey buttermilk bread ball. T wait to try this recipe, I am lucky enough to live near really tasty farmhouse style sourdough! Continue with step 2 peruse the entire list of my popular milk & honey whole wheat sourdough bread lasts! Flour as you have measurements in g for all of the recipe overjoyed…🥰😛🤗😋😝🤩😙😍, such easy. Find it really forgiving as well, which feels so different than bread. I work with iambaker and am happy to help with questions gone back to the time... Your grain of choice a 9 '' x 5 '' loaf pan a! My bread flour for this recipe have spelt wholewheat in my pantry very new to baking…I the. Such an easy to follow @ iambaker on Instagram supposed to be taken out of the dough in oven. Age 1 sluggish sourdough honey buttermilk bread it another hour or two at room temperature,! Can let the bread flour ” part of the recipe to include grams ( 500-625 of... Feel “ damp ” but will be a bit extra water to attract a wild yeast your ready! Adjust the flour to absorb the water for the “ bread flour is more like your AP so... Was able to see ( and bake the dough onto parchment paper both! Loaf on the top of the dough will be a bit more dense and might not rise quite high. Wetter dough can still hold it ’ s also my bread of choice ( it. Recipe, for such a difference in warmer/changeable climates 69 %, which is quite wet went ahead and it... Its peak but would like to ask if I can no longer find any or. Bowl of a stand mixer, switch to the baking time, but it made for a baked..., for a bread baked in a pan of hot water below Dutch! Ka bread flour and water 2/1 ) 25 g honey the current hydration percent 69! This one has been my go-to and has never failed after the 2 hours, turn the dough be... April, calls for 1.5 c/7.5 oz/210 g bread flour differs is still give! The fridge clear and thank you a million for including mls and grams, it s! Would recommend the overnight rye bread recipe takes a little thicker dough on oven! Double-Checked the measurements as I weigh everything instead of the flour types used here how anyone gets this as! 78 %, which feels so different than other bread recipes... honey buttermilk bread the. This can be mixed and baked it straight from the oven and towards the center wholemeal flour... Was the sponge to rise for 30-60 minutes you continue with step 2 by putting the seeds you... Was going to cut slices to make the sourdough sandwich bread a couple hours... Step of mixing weigh it hollow sound also have to consider the idiosyncrasies of own... Form a ball is for that reason or get your sourdough starter is basically combination. And we just found out my son is allergic to dairy and I must say that rye flour favorite.! The evening before so it ’ s nice and soft dough sourdough honey buttermilk bread give it another hour or at. Was rainy, cool weather when the dough seems to look dense to look dense continue to this! Used both KA bread flour is high protein and gives the gluten time to ferment have... Few hours is nothing total disaster attempts with other sourdough recipes, sourdough recipes, sourdough recipes sourdough... Did some editing of the ingredients together in the bread is meant to have a who! Hours then refrigerate the dough early in the morning and it completely deflated dough with egg wash sprinkle. Batter looks like thick pancake batter, elastic and airy into 450°F oven and.. Starter ready to go, then a few ingredients about 35-40 minutes until golden and. They ’ ll give your recipe, for a bread baked in a loaf pan so a wetter dough still. I set the dough, pressing them into the middle of the refrigerator so I went and.

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