Sourdough Sandwich Bread
This sourdough sandwich bread recipe is soft and chewy and incredibly easy to make! You can bake it the same day you make it, or refrigerate the dough for up to 4 days!
Overview
- Difficulty Level: Intermediate Sourdough Recipe
- Skills Used: Sourdough Starter, Stretch and Fold Method
When you first start learning how to make sourdough bread, a boule is the most common shape you learn. This large round shaped loaf is beautiful and impressive. However, sometimes you want something that is a bit softer for something like a BLT sandwich!
Timeline
This recipe is extremely versatile with the timeline. You can choose to make the dough and bake it all in the same day. Or you can make the dough and put it in the refrigerator for up to 4 days, until you are ready to bake it.
Refrigerating the dough will increase the depth of flavor and the sourness in your bread so keep that in mind if you do choose to refrigerate it. If you like a really sour bread, plan ahead and refrigerate the dough the full 4 days!
If you want to always have fresh sandwich bread around, I suggest making the full batch of dough the first time you make it. This makes enough dough for 2 loaves of bread.
Bake one of the loaves that day and then place the other half of the dough in the refrigerator. Once you are through your loaf, you have a dough ready to go for you to bake.
You can also make another half batch of dough the day you bake the second loaf and place that in the refrigerator. This will give you a constant rotation of dough that is ready to be baked!
How to Make Sourdough Sandwich Bread
Step 1: Prepare Your Starter (Leaven)
6-10 hrs before you want to mix your dough, feed your starter to get it active for baking. If you like a more mild flavored bread, stay closer to the 6 hr mark, and if you like a more sour bread stay closer to the 10 hr mark.
A full batch of dough needs 300 gr of active starter. For this, I do my 1:3:3 feeding and feed 50 gr starter with 150 gr flour and 150 gr water. I like to do this right before bed so I can mix my dough first thing in the morning.
You can utilize whatever ratios and timing works best for you. I made a detailed video about understanding starter feedings and ratios if you are unfamiliar with how this works.
Step 2: Mix the Dough
I like to start by measuring out my water and my starter first. Then I use a spatula to break up the starter a little bit so it will be easier to evenly distribute once all of the other ingredients are added.
Add the rest of the ingredients to the bowl. This recipe includes a few extra ingredients like oil and sugar. The oil makes the bread softer than my basic sourdough recipe, which does not have any fat in it.
The sugar, or you can use honey, is a very small amount and just adds a tiny bit of flavor. It won’t taste like a sweet bread.
Use a spatula or mixing spoon to get the dough started, then get your hands in and squeeze and massage the dough to evenly mix. This should take a full 2 minutes of mixing to make sure all of the flour is absorbed.
It will look like a pretty shaggy dough ball and won’t be super smooth right after mixing. Cover the bowl to rest before the stretch and folds. I like to use a shower cap to cover my bowl because they fit perfectly and can be rinsed and reused!
Step 3: Stretch and Folds
After the dough is mixed, you will perform 4 rounds of stretch and folds with about 30 minutes in between each round. If you are unfamiliar with this technique, watch the video as it will help to see the process.
Get your hand damp then grab underneath the dough pulling it up to stretch it as far as it will go without breaking, then fold it down over itself. Go all the way around the bowl until it tightens up into a ball. Cover it and let it rest again before the second round.
Optional Step: Retard Dough in Refrigerator
If you want to bake your bread the same day you made it, you can skip this step. However, if you want to bake your bread later you can cover it and place it in the refrigerator for up to 4 days. This gives you more flexibility with your timeline and also increases the flavor of your bread.
Step 4: Bulk Ferment
After the dough is mixed, you will allow it to bulk ferment before it rises. If you are baking the same day it should take about 3 hours at 72 F (22 C) to finish bulk fermenting. If you refrigerated your dough, pull it out of the fridge to come to room temperature and finish bulking for about 5-6 hrs.
Your dough is done bulk fermenting when it is puffy and filled with air. There should be some bubbles on top and you should see some rounding on the sides of the bowl. It likely won’t double in size the way a yeasted dough does.
Step 5: Shape
Pour your dough out of your mixing bowl on a lightly floured surface and divide in half if you made a full batch of dough.
Stretch a piece of dough out to about a rectangular shape and very lightly flour the top. Don’t use too much or it won’t stick to itself.
Stretch the top of the dough out and bring it into the center pressing to seal. To the same with the bottom of the dough. Now to one side and then the other creating a log of dough.
I like to then gently seal each end of the dough and if the dough feels like it needs a bit more tension, I “stitch” the dough down the center seam pulling in pieces from each side to build a tighter loaf. See video for a demo.
Transfer the dough into a prepared loaf tin and then gently press down on it to press out any air pockets.
Step 6: Proof
Cover your shaped loaves and let them proof until they have crowned your loaf pan and are full of air. You can check to see if your loaves are done proofing by pressing in on the dough with a floured finger. If it bounces back quickly, give it a bit more time. If it slowly fills in and the tension feels relaxed then you are ready to bake.
If you press on your dough and it collapses or feels like it might collapse, you have likely over proofed your dough. You can still bake it, but it will be a bit more dense. Unfortunately there is no coming back from over proofed dough.
Step 7: Prep Oven
About 45 minutes before baking prep your oven. Place a baking stone on the center rack. If you don’t have a stone, use two sheet pans stacked together.
Place a metal roasting pan (do not use a glass pan) on the bottom rack and fill with about 2 cups of water. This helps create a steamy environment for your oven. Preheat to 400 F (205 C).
Step 8: Bake
Spray or sprinkle some water over the tops of your loaves before going into the oven. This helps then get a bit more rise.
Bake with steam for about 15 minutes, then remove the steam pan out of the oven being careful not to spill it. I put a towel over the oven glass so the glass doesn’t shatter if some spills.
Continue baking for about 20 more minutes.
Step 9: Cool Before Slicing
When your loaves come out of the oven, tip them out of the pan onto a cooling rack and let them cool COMPLETELY before slicing. This will ensure that your loaves do not stale too quickly.
The crust will be slightly crispy when it comes out of the oven, but it will soften as it cools. You can also rub a little butter on it right when it comes out of the oven for an even softer crust.
Sourdough Sandwich Bread Recipe
This sourdough sandwich bread recipe is soft and chewy and incredibly easy to make! You can bake it the same day you make it, or refrigerate the dough for up to 4 days!
Ingredients
For a Full Batch (makes 2 loaves)
- 650 grams water at 90-95 F (32-35 C)
- 300 grams mature sourdough starter
- 1000 grams bread flour or unbleached all purpose flour
- 50 grams oil neutral flavored oil (canola, vegetable, sunflower, or avocado)
- 40 grams sugar or honey
- 20 grams kosher salt or fine sea salt
For a Half Batch (makes 1 loaf)
- 325 grams water
- 150 grams mature sourdough starter
- 500 grams bread flour or unbleached all purpose flour
- 25 grams oil neutral flavored oil (canola, vegetable, sunflower, or avocado)
- 20 grams sugar or honey
- 10 grams kosher salt or fine sea salt
Instructions
*Note: Read the recipe through completely before starting. It is also highly encouraged to watch the video. Sourdough recipes are just guidelines and it is important to learn how to read your dough. The video highlights visual cues to look for in your dough.
*See Note Section for Example Timelines
- Get Starter Ready for Dough: If you are making a full batch of bread, you will need 300 gr of active fed starter to go into your dough. For this amount, I do a 1:3:3 feeding so that my starter is usually ready to go into the dough at about the 5 hr mark and can be used until about the 10 hr mark after feeding. I take 50 grams starter and feed that with 150 grams flour and 150 grams water to give me 350 grams total starter. 300 grams will go into the dough with 50 grams leftover for the next days feeding. You can use whatever ratios work best for you and your timing as long as you have at least 300 grams to go into your dough. If you are confused about how feedings work, please watch my video on understanding sourdough starter for clarification.
- Mix Dough: In a large mixing bowl measure out your slightly warm water. Add your starter, flour, oil, sugar or honey, and salt on top. I like to start mixing the dough with a silicone spatula or a dough whisk first. Once the dough is starting to come together, use clean hands to thoroughly mix the dough until all of the ingredients are very well incorporated and there are no dry patches of flour. This will take about 2-3 minutes of mixing to make sure it is well combined. Cover the bowl with plastic wrap, or a shower cap and let sit at room temperature (72-75 F, 22-23 C) for 30 minutes.
- Stretch and Folds: Over the 2 hours perform 4 rounds of stretch and folds (see video if you are unfamiliar with this technique) about every 30 minutes. The timing between the rounds does not need to be exact. Drizzle a tiny bit of oil over the dough after the last stretch and fold and cover it with plastic wrap or a shower cap to prevent it from drying out.
- Retard Dough (optional): If you would like to bake your bread the same day, you can skip this step. However, if you would like, you can refrigerate your dough at this point to increase flavor, sourness, and provide some flexibility with baking time. to do this, place your dough in the refrigerator for at least 24 hours and up to 4 days.
- Bulk Ferment: If you did not retard your dough, let it continue sitting at room temperature after your last round of stretch and folds for about 3 hours. If you did retard your dough, bring it out of the fridge and let it sit out for about 5-6 hours to finish bulking. Your dough will likely look like it hasn't risen much or at all when you first take it out of the fridge. You know bulk is finished when the dough is full of air and is rounding on the sides of the bowl. You can also perform the dough float test (see video) if you are unsure your dough is ready.
- Shaping: Oil your 8.5 x 4.5" (22 x 11 cm) loaf pans. Turn your dough out onto your very lightly floured work surface. Divide the dough in half if you made a full batch. Shape the dough into a tight sandwich loaf (see video for shaping demonstration). Be cautious about not using too much flour on the bench or on top of your dough as this makes it difficult to build tension and to get the dough to stick to itself. Transfer the dough to the loaf pan, seam side down. Gently press down on the dough to ensure it is evenly filling the pan and that no air pockets are trapped inside the dough.
- Proof: Cover the pans with plastic wrap or a shower cap and let proof until the dough begins to crown the pan and is full of air. This should take around 2 1/2 hours at a room temperature of about 72 F (22 C). Your timing will be quicker if your room is warmer, or longer if your room is cooler. You can also perform the dent test to see how far along your dough is with proofing. Take a well floured finger and gently press down into your dough about 1/2" down. If the dough immediately fills back in, then it needs a bit more time. If the dent very slowly fills back in, then you are well proofed. If the dough feels like it might collapse or does collapse, you have gone too far and your dough is over proofed. You can still bake it, but it will be very dense.
- Prepare Oven: About 30 minutes before baking, prepare your oven. Place an oven rack in the center position and another in the bottom of the oven. On the bottom rack, place a roasting pan or other metal pan (not glass or ceramic) in the oven and fill it with about 2 cups (480 ml) of water. Set a baking stone on the middle rack. If you do not have a baking stone, you can use 2 sheet pans stacked and turned upside down. Preheat the oven to 400 F (200 C). Preheating with the water already in the oven will make your oven moist and steamy when your bread goes in and will help with a good oven spring.
- Bake: If you have a water spray bottle, spray the tops of the proofed loaves with water. If you don't, you can just sprinkle some water over the top of the loaves with clean hands. Transfer the loaves onto the preheated baking stone or sheet pans and bake for 15 minutes with the pan of water in the oven. After 15 minutes, very carefully remove the pan of water from the oven. Continue baking for 15-20 more minutes until the loaves are golden grown and sound hollow when thumped. The center of the loaf should also read 200 F (93 C) if you are unsure if they are baked through.
- Cool: Transfer the baked loaves into a cooling rack and gently tip out of the pans. Allow to cool completely before slicing. Cool a minimum of 2 hours before slicing, and preferably longer. Loaves of bread can have a gummy texture if sliced into before cooling and it will also cause them to stale more quickly.
- Store: After sliced, I keep my sandwich bread cut side down and unwrapped in my bread box. If you do not have a bread box, and your climate isn't extremely dry, you can keep it cut side down out on your cutting board in the open air. Or you can wrap it in a kitchen towel and place it in a paper bag as the next best option if your climate is very dry. If you would like to store it in a ziplock bag, make extra certain that it is cooled completely before you do so and that there is no moisture present before you seal it, otherwise it can get moldy. This is how I store the bread for up to 72 hours. After that, I slice what is left and transfer it to the freezer in a ziplock back. Toast to refresh.
Notes
Looking for a whole wheat version? Try my honey wheat sourdough sandwich bread!
Example Timelines
Same Day Bake (afternoon bake)
- 11 pm (night before bake): Feed Starter
- 9:00 am (day of bake): Mix Dough
- 9:30-11:00 am: Stretch and Folds
- 2:00 pm: Shape Dough
- 4:30 pm: Bake
Same Day Bake (night bake)
- 8:00 am: Feed Starter
- 2:00 pm: Mix Dough
- 2:30-4:00 pm: Stretch and Folds
- 7:00 pm: Shape Dough
- 9:30 pm: Bake
Schedule for Refrigerating Dough
- 8:00 am Feed Starter
- 5:30 pm: Mix Dough
- 6:00-7:30 pm: Stretch and Folds (optional)
- 7:30 pm: Into the Refrigerator
- 9:00 (day of bake): Take out of Fridge
- 2:30 pm: Shape
- 5:00 pm: Bake
*Recipe adapted from Homemade Food Junkie's Sourdough Sandwich Bread Recipe
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257 Comments on “Sourdough Sandwich Bread”
All the sourdough gods were present when I made this! A great recipe and I followed all the steps to a T. This is the most delicious SD I think I’ve made! I love that it makes a nice high loaf that is great for sandwiches and especially grilled cheese! I opted for a 9x4x4 pan and it turned out perfect! Thank you for the recipe and all the great instructions! Nailed it!!
Awesome! Great job!
I have another sourdough recipe that uses a KitchenAid to mix the dough together. The recipe does not use any oil or butter, and the dough is mixed for about 5 minutes using a hook with the mixer speed of 1. Can I use the mixer for the initial mixing for this recipe?
Yes, you can.
I’ve made this recipe several times now it always comes out great! One question though – Could I bake it on the 5th or 6th day of refrigeration? Would it make us sick or just not bake as well? I totally forgot to get it done yesterday 🙁
You risk it over fermenting which will make it not rise correctly and it would probably be super tangy
This is the best sourdough bread recipe I have made. 100% success
Awesome! Great job!
Looks like a great recipe. Can I bake without steam? If yes, same temp? Thanks.
I made this delicious bread following the recipe. The best sandwich bread I’ve made . Thank you!
I’m so glad!
Dear Baker Bettie:
Thanks for sharing your recipe for sourdough sandwich bread. Your instructions were clear and easy to follow. The bread came out really well. Actually, this is the best sourdough bread I’ve made.
Thanks
I’m so glad!
Best sandwich bread ever! I have been making the lean sourdough boules which I love, but we wanted something more like this for sandwiches and this is wonderful. We have tried both your honey WW and the original recipe and they are equally delicious and work out every time. I also love the flexibility of cold retarding to fit into my schedule better. I recently got an Emile Henry crown baker for Christmas and I made crusty rolls with this recipe (I get 1 loaf and 8 rolls using the full recipe) and they were truly amazing.
Thank you Betty for sharing these recipes
I made your SOURDOUGH SANDWICH BREAD yesterday and the loaf was delicious and beautiful! Of course, I used my Baker Bettie sourdough starter (15 months old)! Do you have a sourdough baguette recipe you could share?
Awesome! I don’t yet but that’s a great idea for a new recipe!
Can we use wheat Flour for this recipe?
Can I half the ingredients to make just 1 loaf of bread?
Absolutely!
I only make one loaf with this recipe. It turns our wonderful every time.
I don’t go be directions of how to bake it though. After it rises a bit above pan, I put it in a cold oven and turn on 350 degrees and bake for 45 minutes, it comes out perfect.
That’s an interesting process. I’m gonna try that! Thanks for sharing.
Made this yesterday! Simply the best! The video was incredibly helpful as well! I made a half batch but will be making a full batch next time.
So glad you liked it!
I’m new to handling sourdough, but I made this bread and it is delicious! My starter doesn’t seem to rise as high as yours, so maybe I need to add a little sugar? It is an old, old starter my daughter in law shared with me.
The older the better. I feed mine twice before baking. Once in the morning to refresh it after a week in the fridge, and once at night to prep for baking the next day. By the time I start in the morning the starter is usually really active. In the winter months (my house is a little cool) I sometimes have to leave it to rise longer before baking. It’s not as much about time as it is the look and feel before baking.
This bread is AMAZING!!! My first attempt at bread with my sourdough starter. I just did it along with your video throughout the day. Thank you so much! Is it possible to use butter instead of oil and if so how would I do that?
I noticed you don’t score your loaves. Any reason behind that?
I don’t normally score sandwich loaves so I can keep that classic domed loaf top.
Can I use butter instead of oil?
Oil is preferred in sandwich bread. It will result in a lighter, softer bread!
This sandwich bread is AMAZING! I would like to try making it in a pullman pan 13in long, do you think I would need more than a single recipe to do that?
dear Bettie – thanks for the recipe! May I ask what’s the size / volume of the bread loaf pan do you use for the recipe?
Thanks!
I’m using 8.5 x 4.5″ (22 x 11 cm) loaf pans.
Thank you so much I have learnt a lot from you in fact I started my sourdough journey watchiing your videos. The problem I am having is that my bread doesn’t rise in the oven it just stays the same size as it went in, so its a bit on the dense side – any advice will be much appreciated (I use steam too)
Hi! Is your starter active and bubbly? Do you do the float test? Is your oven at the right temperature? You can use an oven thermometer to double check that it’s heating correctly. Did you proof it long enough? I would ask myself all of these questions.
What a perfect recipe this is! It worked so well. Super easy, soft, fluffy and tasty. I can’t stop eating. The best sandwichbread ever. Thank you, Bettie.
You’re welcome!
Would I get the same results if I proof dough in the fridge overnight rather than refrigerating during bulk? That’s how I typically make sourdough, but I don’t want to ruin the recipe if there’s a reason I shouldn’t do that.
Can you bake using the cold oven method vs preheat?
You can.
I have made this many times using a starter that is more than a year old. I always put the dough in the fridge for an extra 3 days because I love a tangy sour dough. The first few attempts delivered the sour dough flavor. Subsequent attempts tasted like “normal” bread. Any ideas why I can no longer get the zingy taste?
I have made another sourdough sandwich bread recipe and yours as well. Both loaves tasted great and had good texture but both spilt on one one side length wise where the bread meets the pa and one short side so one side rose more than the other. I made sure to roll the dough well into a log and pinched the seam and put it face down in my loaf pan. What causes this and what can I do to prevent it?
If the log is truly even, I’d wonder if you have uneven heating inside your oven?
Hi Bettie,
I’ve made this recipe twice, both times delicious. However, I an issue both times with uneven rise. The sides of the loaves facing each other had awesome oven spring the other side (outside) rose gently and not as high as the other side.
Here’s what I did:
Preheated @ 400 with steam pan.
2 sheet pans above/ instead of bakers stone
lightly sprayed the top of both loaves
Baked 15 minutes with steam
Had to bake 30 minutes after to bring the loaves up to temp.
Help! What am I doing wrong???
I took a picture, but not sure if I can load it here.
Thanks for your help.
The older the better. I feed mine twice before baking. Once in the morning to refresh it after a week in the fridge, and once at night to prep for baking the next day. By the time I start in the morning the starter is usually really active. In the winter months (my house is a little cool) I sometimes have to leave it to rise longer before baking. It’s not as much about time as it is the look and feel before baking.
Hi! I’m fairly new baking sourdough breads so I’m usually struggling a bit knowing when to call it quits with the bulk fermentation. What is your dough supposed to look at when it’s ready to shape? Should it be super puffy and full of lots of bubbles? Mine was almost alive seeming it was so full of air, which made it a bit difficult to shape. Is this normal?
I would suggest watching Betty’s video- it will give you a better visual on how the dough should look. My first attempt at this loaf did not go well because I did not give it enough time to ferment. Once I watched the video, I knew what to look for and it came out perfect!
I see you have your loaf pans sitting on the baking stone. In the video you mentioned to use a baking sheet in place of the baking stone. Don’t have one, so I would have a baking sheet in place of the stone and baking sheet with my baking pan containing 2 cups of water on bottom rack…is that right?
Ohh by the way love the video very informative and easy to follow for someone new to baking bread and to sourdough.
Hello Baker betty I am trying out your recipe but I think i ran into a hiccup. After the last stretch and fold i tried dividing my dough and I think I killed all the gluten structure i built with the stretch and fold because my dough still feels shaggy and sticky. Please help do I continue stretch and fold until I build it back?
Continue with your stretch and folds. And then let it proof before baking.
Thank you so much !
It’s a great tutorial very easy to follow!
I have watched this video about 4 times! One thing I’ve noticed with my dough is it never looks as smooth as Bettie’s. How do I get it more smooth instead of lumpy looking even after the fold and stretch? Thank you
Really great tutorial!
Thank you so much
You’re welcome!
Looks grand but it is too soft.
Can I bake the bread in a convection oven, and if so, how will the time and temperature differ?
I love your tutorials so much, thank you making such great instructionals. I’ve made your sourdough sandwich bread twice now, and I keep having the side crust have a blowout just above the top of the loaf pan. Are my seams not holding together after I do the fold? Is there something I can do to prevent this from happening? Thanks for any guidance!!! Otherwise the bread has been so so good!!!
AP flour absorbs less water and leaves the dough wetter. Would you suggest just working with it as is anyway or adding more until the texture is about the same as the bread flour dough would be?
Great recipe! I like the idea of combining the starter culture, water, and oil first. I use a wooden bowl and liquid first gets the dough mixed much more easily. I have tried subbing 60g of whole milk for water to this and get a bit smoother texture. I learned through homebrewing that introducing more Oxygen encourages microbe reproduction and the bulk ferment is more vigorous. The stretch-and-fold process improves the culture’s Oxygen supply. I think it’s at least as important as gluten formation in getting a firm but light finished loaf.
I have made this bread several times now. I’ve done it as a same day bake and as baking a day or two after making the dough. It always turns out fantastic! Sometimes it does take longer than 30 minutes to get to 200 degrees so I highly recommend using a thermometer and not just relying on the time to bake.
New to sourdough. Can I use this recipe for a14″ Pan de Mie bread pan? Or do amounts need to be altered? Just got my pan but bit scared to use it! Karen
I appreciate your attention to detail with this recipe and step by step photos are most helpful. I am new to sourdough and found your site THANK YOU. I bought a 13″ pullman but am unsure if I should use the 1/2 or the full recipe or how to adjust the amounts. I did get a scale so I am learning to weigh my ingredients.
I cannot keep this bread from sticking to my bread pan. I’ve tried in non stick, glass, and aluminum. I did do small loaves in VERY non stick 1lb loaf pans, but the brand doesn’t make a bigger bread pan. I’ve oild very well every time, and I’ve made bread for many years, though this is my first high hydration sandwich loaf. I’m really frustrated. Any advice? Other than the obvious yes I have oiled well and tried cooking spray which I hate anyway. Fool proof non stick brand of full sized bread pan?
It was my first time making bread and it turned out really well. Thank you so much 🙂
How much flour should I use if I use whole wheat?
Love the recipe. Question: when I’m shaping the loaves, I seem to have a lot of gas bubbles. They are popping up all over as I try to shape and “pinch” and push them out. Any idea how to avoid this? Or maybe this is a good thing? Is it a STARTER issue? Thank you!
thqnk you so much I’m following ur rec i love them plse what is different inbhydration between loaf an artizan bread and whole wheat loaf and bread too if u dont mind im t3ying to folow ur water hydration it makes it so easy to calculate love u
I followed the instructions exactly but my dough is very sticky and it is impossible to shape. It doesn’t have a lot of tension sloppy and wide. I kind of flopped it into the pan. It rose like crazy in the oven and it tastes good but I am not sure why it was so wet and sticky.
This bread is very tasty and I get a lot of “rise” from my loaves. However, I am having a hard time building “structure” in the loaf — regardless of how many “stretch and fold” steps I do. This is especially true during the pre-shape stage. My bread dough rises beautifully — but ends up being “oozy” and really hard to shape. I do use Gold Medal bread flour — but this remain a problem. Any pointers to fix this? Thanks!
Love this recipe! One question, I have two stone loaf pans. Would it work to bake them in those instead of metal?
Yes!
Can the flour in the recipe be replaced with a combination of rye and spelt flour and in what proportions. Would I need to add extra water?
Love this recipe have made it a few times but was wondering if I can I bulk forment overnight and bake in the morning? I like to prepare dough and do stretch and folds in evening then bake early morning.
I didn’t see your question and just asked the same. Did you try that. Did it work??
Hi!. I am making this today and of course read directions wrong. All timing issues. Can I let the dough bulk ferment and then shape and put in the fridge to bake in the morning?? I’ve done that with boules and it works great don’t know if I can here. Also if yes, do I take out of the fridge and bake cold or let it come to room temp and rise up more. Any help would be appreciated. Thank you! (Happy New Year!)
I’m curious if you did this and how it turned out? I’m reading comments trying to find the same information. I didn’t plan it out and started my sandwich bread this morning. It’s currently bulk fermenting and then I was thinking of shaping and putting it in the fridge until morning. Did you bake yours cold straight from the fridge or let it come to room temp and rise? Thank you for any help you can offer!
No. I did not. I wound up baking it the same day. I since put it in the fridge before bulk ferment and that works but I didn’t like the process as much. Did you wind up putting in the fridge after shaping and bake off today? If yes how did it go and how many hours was it in the fridge for.
Thank you Bettie! This is a wonderful website and then recipe, in particulate I have now made at least a dozen times. The. Eat sandwich bread, toast, slice and freeze, grill for cheese sandwiches. Wonderful! Your videos are great and I love the retro ones!
Thanks so much! Enjoy!