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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252 Comments on “Sourdough Sandwich Bread”
I’ve been baking sourdough since the pandemic. Came across your recipe this week and made your sandwhich bread. WOW! So soft and tender and the flavor is incredible. My starter was especially happy – huge rise during proofing and baking. Can’t wait to bake the other half of dough that I stored in the fridge. Loved your video tutorial – very easy to make along with you.
You’ve gained a new follower!
Thanks so much! I’m so glad you like this recipe!
Is it possible to do a bulk ferment on the counter overnight then shape and fridge until ready to bake? Or would it be better to fridge, then counter overnight, shape and bake?
Trying to make this work with my work schedule instead of just weekends.
The dough was very nice, but my first load split in half across the center coming out of the pan. I baked it exactly as directed. It was 205 when I pulled it. I greased the pan with oil. What went wrong?
Hi Bettie,
I’ve been experimenting with your excellent recipe! My question is why 300 g starter?
This seems like a higher ratio than many sourdough bread recipes, and want to understand your experience and reasoning.
Thank you for the wonderful content. 😉
Have you considered that this recipe makes 2 loaves? For a single loaf it calls for 150g of starter.
I tried this and it looks nothing like the picture…
I will add that I’m pretty sure I followed all directions to a T. The taste was amazing, it was heavy and dense the way I like it, but it had very small leavening holes in the bread. It was not solid and fluffy like the picture shows!
Thank you so much for your videos and this thorough recipe!! Just made my first sandwich loaves and my family and I are blown away at how good it is! I’ll be making these loaves regularly!
A couple questions for you:
What would be the difference in the outcome if you knead the dough for a minute every half hour instead of the stretch and folds?
And is the stretch and fold step totally optional if you refrigerate your dough for 1-3 nights?
Thank you!
How many cups of flour do you use? I’m using an ancient grain flour and the mixture is not the right consistency. I’m assuming the flour by weight, rather than number of cups, is the problem.
Hi Baker Bettie,
I absolutely love this recipe and have made it many times. Your steps and directions are very easy to follow. I’ve rewatched your video on make this recipe many times.
I made a montage of my journey following this recipe. On my Youtube Channel Mardi Razzberry https://youtu.be/oOW99E4Gcl0
Thank you,
Mardi Razzberry
Why, when you refrigerate your dough, must it be refrigerated for at least 24 hours before it can be brought out for baking? I can see the 4 day maximum, but don’t understand the 24 hour minimum refrigeration.
Proofing dough in the refrigerator is a much slower process than proofing at room temperature. You need at least 24 hours for it to fully proof.
Hi, similar question. Could I refrigerate it overnight, take it out in the morning, let it get to room temperature and then continue to proof from there? I use this recipe frequently (it’s delicious!) but ran out of time today so I tossed it in the fridge.
I was wondering about nutritional facts. Carbs and such. I am wkndering about the numbers or asking for them. My friend is a diabetic and I know that certain fermented products do help with controlling blood sugars. I make kombucha and kefir along with sourdough. Thanks to your recipe, I have usable sandwich bread now.
Hi, I’m so sorry I don’t have that information. However, you can plug the ingredients and amounts into an online calculator.
Your posts are always so clear, informative, at the right pace and of course the bread is yummy..
thank you
I want to substitute the oil for butter. Do I use the same 4% ratio?
I’ve been following your recipe and technique meticulously for a few weeks now and my bread tastes delicious. I use strong white bread flour to make my loaves, however, after they have bulk fermented and are full of air bubbles, I find the mixture is still very soft and sticky and very difficult to work with. Should I add less water to the starter so the mixture is thicker? Thank you.
This is a very soft and sticky dough! That’s totally normal. This article may help with working with it: https://bakerbettie.com/high-hydration-dough/
Hi there, if I make the smaller vs, how many grams of starter would I use and what would I feed it to get the 150
I have tried several sour dough recipes over the years and this us by far the best and easiest recipe. Thank you. I would like to make fruit bread with your recipe, is this possible? I was thinking of adding spices and cut up dried fruit to the dry flour at the beginning of the recipe.
Can you use a linen bread bag to store the bread.
Thanks
Thank you for your recipe and technique suggestions on sourdough! The other websites I was following left questions for me. You filled in the blanks and after adding all whole wheat flour to my starter It was mature enough to bake this soft bread!
I made the full batch, then after the stretch and folds, put it in the fridge overnight. If I only want to bake one loaf today and the other later this week, when I take it out and let it sit on the counter for 6 hours, do I shape both loaves and put in the loaf pans and put one back in the fridge, or do I wait to shape it the day I want to bake it?
Hi, Christine. I’m late to this comment section but am in the same situation. I put my dough in the fridge overnight and trying to decide when to divide it. What did you do? I’m thinking I should divide immediately and put half back in the fridge.
Just tried this recipe and loved the texture and the crust. However, I used avocado oil and will never do that again. It left a nasty aftertaste. Sunflower, vegetable or canola next time. Just thought I’d let you all know! Maybe my avocado oil was stale?
Thank you for letting me know! Avocado oil is a very neutral oil and shouldn’t leave you with an aftertaste. Do you still have the oil to see if it’s gone bad?
I made a full batch and did my 4 stretch and folds. At this point can I cut the dough in half and let one half rise at room temperature to bake today and retard the other half in the fridge?
I have successfully made my first perfectly risen sourdough bread thanks to you and this recipe. I added some whole rye and whole wheat flour, but mostly white, and it rose to a height I have never seen with sourdough starter. This recipe will be the only one I will make going forward and I am grateful for your teachings and for posting this!
Instead of 2 * 1lb pans, could this recipe go in a 2lb loaf pan? Any changes?
I had horrible results and i am so disappointed. I think it would have had nice flavor but the timing seems wrong. I was under in every aspect of time but the rise kept exceeding what the instructions described. In the end I went to the store and when I returned it was over proofed. I have only recently had success so I don’t know if it is my inexperience, or the instructions have too long of a schedule for rise time. I never proof so long after the overnight. Did I have it right with 5-6 hours after the overnight retard and then 2 hours after shaping?
Betti HELP!!!!!!
Been making this for quite a while. You said bread might be hard to handle. Keep thinking it would get easier but NO. When I turn dough out onto flour board to shape, it is like the blob. Spreads out all over board. I work fast to shape it but it won’t hold together. I do the best I can like the video, with no success. It is wonderful but so hard to shape
Hi, that’s totally normal! Here are some tips for working with high hydration doughs:https://bakerbettie.com/high-hydration-dough/
Hi. When you feed your starter for baking, ďo you use a ratio at first to give it a boost?
Hi, I love your bread recipe, it is the best one I have used. I have some buck wheat flour in my pantry I would like to use up, can I substitute some of the white flour for the buck wheat flour?
Hi Bettie, I’m new to the sourdough world. It’s been 6 weeks of practice and reading and I’m feeling relatively confident. Nonetheless, I was hesitant when I found your website and made this loaf, I was not expecting it to be perfect the first time around. I read the instructions a few times and watched your video and OMG, I have never tasted anything so heavenly delicious. It turned out perfect and your instructions are so easy to follow. Thank you so much. I can’t wait to try more of your recipes.
I would like to make this without oil. Will this recipe still work? I want a recipe that bakes in a loaf pan and has no oil.
Hi, the oil is essential in a loaf-style of bread. It keeps it soft and provides moisture.
Hi, love this recipe.
My dough at the shaping stage it still really sticky to touch, why would that be. It’s so difficult to handle. Without using tonnes of flour.
Any help appreciated
After so many boule failures I tried this loaf recipe and think this will be my go to. It’s easy, flexible with fermentation time, and tasty. I’m only on the 2nd try since Tuesday this week, but I did give a loaf to my neighbor and he loved it. I will try a boule again someday but for now, I’m going with what works. Thank you for this recipe.
Fantastic recipe! Lucky me I’m late to the sourdough craze so there are tons of resources and recipes. Your site is a GEM!!! Sandwich bread is my first of yours I’ve made and I’ll be making it again this week. It’s scrumptious and freezes (sliced) so well. I refrigerated for 2 days before baking. Your instructions were perfect for a novice like me. I’ve learned so much from you about sourdough. Love your videos, I’m subscribed to your YouTube channel. Thanks so much!
I love your recipe and have been making it for the last few weeks. I like to make the whole batch, but cold retard both loaves so that I can bake one loaf the next day and the other a few days later. Your instructions say to cold retard after the stretch and folds. If I do this, is it okay to take it out, divide and put half back in the fridge? I’ve been waiting until after bulk ferment to shape both loaves and then cold retard, but lately I’ve been getting some bigger bubbles toward the top and I’m not sure if it has to do with letting it bf before it’s in the fridge. I love your idea to always have some on rotation, but I guess I’m not sure how you do that. Any help would be greatly appreciated!
could the second loaf be made into cinnamon swirl bread?
yes!
This is the best sourdough sandwich bread. I make two loaves every Sunday, one for our household use during the week and one to take to work. Both quickly disappear. Thank you for sharing the recipe.
I’ve baked this loaf several times, and it’s my favorite! (Ive used some of your other recipes, and watched a lot of your videos on YouTube too!)
Quick question- can I add herbs to this without making other adjustments? I specifically want to add Rosemary….
This is a winner! Great recipe, have made it several times and always turns out great! Thank you Baker Bettie
Is it possible to put half in the fridge already shaped and in the loaf pan to bake in a few days? I feel like this would be easier for my schedule.
I have made this bread twice now and did not get a great spring. I’m using olive oil. I know it’s not a neutral oil but my thought process was it might be like a sandwich focaccia. The laces are edible and pretty yummy but kinda dense. Could it be the olive oil? Might I be proofing too long?
Bettie, I wonder if slashing the loaf before it goes into the oven is something you don’t recommend as you don’t mention it. If I don’t, I’ve gotten blowouts. This is a good tasting bread, thank you for sharing it.
You can do it! I don’t usually do it on sandwich loaves because I like the smooth traditional top of a sandwich loaf but you’re welcome to!
Many of your recipes have a “save” icon. This one doesn’t appear to have one, unless I’m missing it. And I would like to save this one. Also, could you convert the recipe to volumetric measurements?
Yummy! Have made this 3 weeks in a row and it’s been great every time. As mentioned, it freezes well. Just pop a slice in the toaster, straight from the freezer.
Great!
This recipe is my absolute favorite for bread. If I wanted to add ground flaxseed and/or wheat germ to up the nutrients how would I adjust the recipe or would I have to? I have read in other non SD recipes you have to cut back on the liquid or flour depending on what is added. I’m just not sure how to adjust this specific recipe which is my favorite ❤️
Thank you
Hi Bettie,
What a great recipe. I made it using canola oil. I was wondering which of the oils is your favorite to use. Thank you so much.
Canola is great! I also sometimes use safflower or vegetable.
Thanks! It really is so yummy. I just made it again with sunflower oil.
This recipe is great! We watched all your you tubes and then tried this recipe! Success! Your knowledge is so helpful and easy to follow. Thanks for sharing!
I’m so glad!
Can you leave the loves while and freeze ? I’m having company and did not want to slice it and freeze it ?
Hi, yes you can! Let it cool completely, wrap in 2 layers of plastic wrap then freeze.
I have been making this bread for a while now and we love it. I have some dough retarding in the fridge now. My questions, Can I use some of this dough to make buns?
You can!
I make sourdough all the time, but have never made a sandwich loaf. Nothing but flour, starter, water and salt. I have to say this bread is amazing! The perfect size and texture. Since I am a big fan or olive oil, I made mine with a medium flavor really good olive oil and honey (we keep bees, so that was a given.) I typically only bake with olive oil. unless butter is absolutely required, like with cookies. The only issue is this bread went really fast. Im workin on my second double batch in less than a week! 10/10 recommend! (Try the olive oil) So happy I found your channel!
Love this recipe. I make it frequently. I do have a problem with the tops getting over-done. My oven temp is running pretty true. I moved to one slot below middle and still got too brown. I am using an old pizza stone. Any suggestions?
I need help! This is the second time the loaves are stuck in the glass pans. I grease the pans with olive oil. Proofed for 2 hours, then baked. Edges are stuck around the entire pan. Unable to slice a nice piece. The flavor and texture is good. Any recommendations would be grateful!