Cover with plastic and set aside for about 3 hours while the dough rises. Hey! (Learn how to make a. I really wish I read all the coments before I started the the dough. This recipe is fabulous! If you live in Europe you may also be able to get spelt bread flour … I have a light aluminum loaf pan and a darker, heavier pan. (If making by hand, knead for about 10 minutes.). Your email address will not be published. Is it possible to reduce or omit the honey without affecting the end result? I have been making loaf bread for years but this was my first attempt with this recipe. Obviously the texture will be a bit different. After fifteen minutes, remove the lid of the Dutch oven and bake for an additional 10-15 minutes, or until the top is a nice golden brown. Often I will take the loaf out of the pan once it is almost done and finish baking it right on the oven rack. If you’re interested, I do have an Overnight Rye Bread recipe as well. Otherwise, you should mix and knead by hand. I have also cut it half and half with whole wheat flour. If you’ve ever had an English scone, it’s similar. I always have buttermilk in the house and will use it in place of whole milk sometimes. I make both these recipes all the time and sometimes I get a better rise than others. The bread is meant to have a soft texture. That cooling time was excruciating before I could slice and taste it. The top should be smooth. There are only five ingredients to this recipe, so you more than likely have everything you need on hand. So, after your sourdough starter is ready to go, be sure to make this crusty and chewy (in the best way) bread. Would totally make again. Finally, the whole wheat measures are the same, only the bread flour differs. This recipe is a variation of my popular Milk & Honey Whole Wheat Bread recipe. A warmer kitchen will need less time.). 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. My previous copy, from April, calls for 1.5 c/7.5 oz/210 g bread flour—did you change it? Also, don’t overdo the amount of seeds or the dough might be too heavy to rise well. It was a mistake copied over from another recipe. But after that, in step 3 it indicates to let the dough rise for 1 1/2 hours. I have no idea how anyone gets this recipe to work. I googled it, and it said I over proofed it…. Plus, there are never too many bread recipes to have at your fingertips, especially when we may be home more than normal! It can be mixed and baked on the same day! do you have measurements in g for all of the ingredients? Your instructions are clear and thank you a million for including weights with your volume measures. But, if you were patient enough to get your sourdough starter ready to go, then a few hours is nothing! That was definitely too much and really changed the consistency of the dough (and bake). I read all the (reasonable) comments and constantly remake my own recipes to try improve them. I’d like to stick with glass pans cause I have them but wouldn’t be opposed to investing in new ones if needed. Learn how your comment data is processed. But even with the original amounts the recipe works. Speaking of patience, after folding and rotating the dough, you need to cover it again to let it rise. Rating: 4.56 stars 25 Ratings. The next morning continue with shaping. I made it for the first time today and it came out well. Question, can I use bigger loaf pan for this recipe? Could you use AP flour instead of bread flour for this recipe? This turned out perfectly! My starter is 100% hydration and I double-checked the measurements as I weigh everything instead of measuring. Thank you! Any tips, would the overnight fridge step help. Then check out my system to Feed and Maintain Sourdough Starter. In any case, this is a great recipe. Thank you so much!! Being able to see (and stop) the fermentation makes such a difference in warmer/changeable climates. Place into 450°F oven and bake for 15 minutes. The loaf will bake much faster in the dark pan than the light color pan. Natural starters begin with just flour and water to attract a wild yeast. We’ll see what happens. I know you hate to throw away that sourdough discard. I became so dense and heavy! I’m also curious about your thoughts of shaping after vs. before putting in the fridge overnight — I’ve been shaping it before and letting it rise in the morning and it works, I wonder if there’s a reason you recommend the other order? Yes. I plan to invest in an oven thermometer to check how accurate ours oven is. This recipe sounds great. Very good! How long has it been? I just want to say a big thank you for your sourdough recipes. Required fields are marked *. So 1 1/2 cups weighs 7 1/2 oz. You could break out the 1 1/2 cups of whole wheat flour to include a total of 1 1/2 cups of 2 or three different grains for a “multi grain” bread. The easiest and most applicable substitution for this honey oat sourdough is to use bread or AP flour in place of spelt. I recommend a 375 oven temp vs 350 for the same time. My husband was so impressed . 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. Hi Eileen, I’ve been making this bread for quite some time now. I use 8 oz of starter for all my recipes. It shouldn’t feel “damp” but will be quite tender and soft. Although, even without the kneading this dough will develop nicely during the fermentation. Sprinkle some flour on it, and place it on a piece of parchment paper. The bread turned out chewy on the outside and tender on the inside. Do you know what the protein content is for that flour? I have made this bread with buttermilk and really like the flavor. 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. Pick up the parchment paper with both hands and place inside the Dutch oven. If your starter is wetter you would need more flour. After the 2 hours, lightly dust your countertop with flour. This sounds delicious! Best of all, this was so easy to follow your directions. Thoroughly moreish! By now the dough should be lively, elastic and airy. The protein content is 13%. I think I’ll give your recipe a go this weekend! After allowing the sponge to rise for 30-60 minutes you continue with step 2. I’m a little late to the sourdough party. I would think it should be fine in this recipe. bread machine sourdough cinnamon rolls START RECIPE 2 DAYS BEFORE ... cups flour in bread machine; run on dough cycle. Everyone in the family loved it, great for sandwiches. Then, you know it is ready to be taken out of the oven. Mix all of the ingredients except the salt to a shaggy mass in a medium bowl and cover. A suggestion: instead of measuring the water for the first step of mixing weigh it. You're basically turning the dough inside-out to redistribute the yeast and strengthen the gluten. Thanks Carol. You can start the dough the night before and finish the bread in the morning to have fresh bread for lunch. Thank you! Whole grain does not contribute as well to gluten development. I’ve made this bread a couple of times and have much better results at the higher temp. Thank you! Carefully replace the lid. I use this 2.5 quart pyrex bowl because it gives the … If you don’t have one, check out my post to learn How to Make a Sourdough Starter. Once the oven has reached the temperature of 450°F, carefully remove the hot Dutch oven and take off the lid (setting the lid on the stovetop). If you form the loaf with cold dough (as I do since I leave it in the fridge overnight) it needs time to come to temp all the way to the middle before you really get a full rise. Also, for a bread baked in a pan you also have to consider the material and color of the pan. After a couple of hours, sprinkle some flour onto your work surface and place the dough on the flour. With the revision the current hydration percent is 69%, which is wet but certainly manageable. Ingredients. Just makes sure if you’re using a mixer the mixer can handle that amount of dough. Simple Sourdough Bread, Sourdough starter. The bread is lightly sweetened with honey, just 30 grams in the whole loaf, leaving room for a good slather of butter and extra honey when it’s fresh out of the oven. Here is some more information about a sourdough starter. I think recipes are meant to be adapted! Sourdough bread is one of those loaves of bread I always get from the bakery or in the bakery department at my local grocery store. I followed all of these steps and after it was done baking and resting i cut my bread open and it was still doughy in the center. Thanks for the reply! Hi Tim. Sam. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. I just wondered if this is missing, or maybe it is because of the flour types used here? Remove the lid and set it somewhere heat resistant. This is our weekly bread! 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. Sourdough and Slow-Rise Bread. I use my dough whisk for this … When I weighed my flour according to the cups measurement, it was over 240g every time I checked. 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. The starter is then added to sourdough bread recipe to make the bread rise. Yes, you can use a thermometer! Thanks. I think I did some editing of the recipe and probably missed it. Mix in the am, bulk ferment for 4 – 6 hours at 78, shape proof for 3-4 hours at RT.. Starter is a bit sluggish, but have started using my instant pot to proof. To make and bake the dough in the same day, feed your starter the evening before so it’s active by morning. Although this sourdough wheat bread recipe takes a good 12+ hours from start to finish, the vast majority of the time is hands off. Cover and set aside in a warm spot. 1 1/2 cups of flour can weigh 210g because a cup of flour (as I measure it using the “dip & sweep” method) weighs 5 oz. Cover the bowl and after 60 minutes fold the dough one more time. Have fun! Add the starter, buttermilk, honey, salt and flour to a stand mixer bowl and knead for 7-10 minutes … I had the same issue as Tim, I followed the recipe exactly but had to add at least an extra cup of bread flour. Knead to form a smooth ball. You can also sprinkle some seeds on top for a crunchy crust. The half cup of water made it too runny and I found I had to add flour in the later stages just to get the dough to firm up enough to fold. Thank you for this recipe. I find it really forgiving as well, which feels so different than other bread recipes. This is a wet dough. This Simple Sourdough Bread recipe takes a little patience to let the dough rise a couple of times before baking it. I just wanted to use my starter atleast once a week by using rye as substitute. Press down, turn the bowl 90 degrees and repeat this several times. Getting ok rise, super oven spring and love the flavour but not getting a very soft texture/crumb. A bread box also works well. Anyway, I will definitely make this again using wholemeal or spelt flour which always end up a success! Thanks! Plus, it is SO worth it to have freshly baked bread! 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. Honey wheat sourdough sandwich bread is made with a combination of whole wheat and bread flour for a soft sandwich bread that stays fresh for days. I’ve made this bread weekly and it’s outstanding. Procedure. Have a great day! I bake my loaves in dark colored metal pans, so they will bake faster than in glass pans since glass is not a great heat conductor. They are easy to follow and your methods fit so easily, into the structure of my day.. To warm up the dough, turn on the oven just until it’s. Would I have to add any extra fluids if I use the spelt? 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. I’ve just realised that I’ve been leaving reviews rather than comments (5 stars to everything I’ve tried so far)! After many total disaster attempts with other sourdough recipes, this one has been my go-to and has never failed! Design by Lindsay Humes. Just curious. Hi, Mary! Grab the parchment paper that is holding the dough and place it (again, carefully) into the hot Dutch oven. The fermentation makes such a complex process! solid foods and they can eat! Were patient enough to get the dough with oiled plastic wrap it for this recipe! Softer and wetter since bread flour for this recipe, but the dough with egg wash –... Just want to freeze the bread in the morning, it ’ s the same type of made! Also cut it half and half with whole wheat sourdough bread buttermilk ( or get your sourdough.. 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