Made with all purpose flour and just a touch of butter, learn how to make soft, tender sourdough sandwich bread with bubbly, active sourdough starter. Recipe adapted from my bestselling book:
Artisan Sourdough Made Simple.
Out of all the sourdough bread recipes I make on repeat (my beginner sourdough bread recipe,
sourdough focaccia and sourdough pancakes to name a few!), this easy sourdough sandwich bread gets the most requests. Why? It’s soft. It’s buttery. It makes the kitchen smell like magic.
And the best part: you made it yourself. No junk or preservatives. Just simple sourdough with a soft crust, subtle tang and fluffy crumb that holds up to slicing, toasting and sandwiches (anything really).
Below, you’ll find my step-by-step walkthrough and baking schedule. You’ll also get three solid
variations (cinnamon raisin, whole wheat and bread flour) plus more sandwich loaf recipes in my book for inspiration.
Good To Know:
- What most bakers get wrong: the second rise goes for too long. This creates over proofed dough that bakes up flat. Follow my recommended timing and tips to master this step.
- Pan size matters. Want a taller loaf? Use an 8.5×4 inch pan instead of the standard 9×5 inch pan. Both work, but the smaller size will give the dough a nice upward boost.
- Use softened butter. If it’s cold, it won’t blend into the dough.
- Make it vegan. Swap in your favorite plant-based butter. Just check the label. Some brands are very salty.
- Temperature controls time. Warm kitchen? The dough will rise fast. Cold kitchen? Give it more time. Watch the dough and not the clock.
How To Make Sourdough Sandwich Bread {Step-By-Step Recipe}
Step 1: Mix the Dough
To Start: Add the flour, softened butter, sugar and salt to a bowl. I like using a stand mixer for this recipe. The dough is naturally a bit sticky; the machine makes it easier to handle. Mix with the paddle attachment until the butter looks like crumbs.
Mix in your bubbly, active sourdough starter and water until everything comes together. Cover and rest for 30 minutes to relax the dough before kneading.
Note: If you need assistance with your sourdough starter, read my companion articles Feeding Sourdough Starter: My Best Tips & Tricks and Troubleshooting Sourdough Starter.
After 30 minutes of resting…
Remove the paddle attachment and switch to the dough hook. Knead until soft and supple, about 6-8 minutes. Note: on this particular day, my dough was stickier than usual so I added a sprinkle of flour to even it out. You can do that too.
No Stand Mixer? Knead the dough by hand on a lightly floured surface until it feels smooth, soft and elastic, about 8-10 minutes. Don’t worry about under/over kneading. If it’s springy (not sticky) you’re good to go.
Step 2: Bulk Rise (Overnight)
Cover the bowl with plastic wrap and let the dough rise overnight at room temperature (68 F), about 10-12 hrs. The dough is ready when it’s puffy, airy and has doubled in size.
Tip: This is an overnight sandwich dough. However, you can do a same-day bake instead (see my Sample Baking Schedule).
Step 3: Shape the Dough
Remove the dough onto a lightly floured surface. Gently flatten to release the air bubbles (you don’t want big holes like ciabatta!).
Roll the dough into a log, tucking the ends underneath. Then, with floured hands pull the dough towards you creating surface tension to tighten its shape. Place the dough into a buttered loaf pan, but make sure it’s seam side down.
Step 4: Second Rise
This step is crucial. When done correctly, your loaf will build back additional strength needed for good oven spring. Cover the pan with lightly oiled plastic wrap so the dough doesn’t stick to the top. Let rise until the center domes about 1 inch above the rim of the pan. You’e not going for double in size or sky scraper height; just notably puffy and less dense.
Tip: Cold Kitchen? Your second rise might take longer than expected @ 68 F. Be patient with this step. Plan on 1 1/2 -2+ hours depending on your specific room temperature and starter strength. If you’re short on time, use a proofing box or my DIY warm oven trick to speed things up (see “Helpful Tips” in the recipe card below).
Step 5: Bake The Bread
Preheat your oven to 375 F. For better oven spring, preheat to 500 F instead, then lower the temperature to 375 F when the dough goes into the oven. Bake on the center rack for 45-50 minutes or until golden brown.
Cool in the pan, then transfer to a wire rack. Wait an hour before slicing (skipping this step can turn the inside gummy).
Tip: Have an extra loaf pan? Some bakers create a makeshift “lid” by placing a separate, upside loaf pan on top of their pan before baking. This traps steam inside, creating a humid environment for the dough to rise avoiding potential blow-outs or tears, and keeps the crust soft. It’s similar to using a Dutch oven for my sourdough bread recipe.
Slice & Store
You’ll need a good serrated knife (I use this one). For a moderately priced option, try this knife instead. If your bread slices are really uneven, consider this collapsable bread slicer with 3 different thicknesses: thin, medium and thick to guide you along.
What I do at home: If you have a large family, or just eat a lot of bread, I highly suggest doubling this recipe. Bake (2) loaves side by side and freeze whatever you don’t eat. This loaf can be frozen whole, covered tightly in plastic wrap or as individual slices.
Sourdough Sandwich Bread Variations
- Whole Wheat: Replace 20% of all purpose flour with whole wheat or white whole wheat flour. If the dough seems dry (whole grain flours absorb more liquid), add more water as needed to achieve a workable consistency. Do this 1 teaspoon at a time.
- Bread Flour: Do an even swap, adding more liquid if the dough is dry. For example, King Arthur Bread flour is very thirsty so more liquid might be needed. If using Gold Medal bread flour which is not as absorbent, additional adjustments might not be necessary.
- Sourdough Cinnamon Raisin Bread: You’ll find my step-by-step post here. The vanilla-soaked raisins make it a community favorite!
What To Bake Next
In addition to the above variations, a natural next step for sandwiches and breakfast fare would be my easy, NY-style sourdough bagels (they are so incredibly chewy and addictive) and these super soft sourdough english muffins. I’m excited to see what you make next.
Sample Overnight Baking Schedule (68 F)
Feel free to adjust the start times below as needed. It’s flexible. For a same-day bake, start early in the morning and bulk rise at a warmer temperature.
Day 1 (Evening)
- 4:30 PM: Feed sourdough starter (to activate)
- 8:00 PM: Mix dough
- 8:30 PM: Rat 30 minutes, then knead.
- 9:00 PM: Cover and bulk ferment, room temp @ 68 F overnight (10-12 hrs).
Day 2 (Morning)
- 7:00-8:00 AM: Check the dough (should be doubled)
- 8:15 AM: Shape dough
- 8:30 AM: Second rise (1 1/2 – 2+ hours)
- 10:30 AM: Preheat oven
- 10:45 AM: Bake
- 11:30 AM: Cool
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Easy Sourdough Sandwich Bread
- Prep Time: 12 hours
- Cook Time: 50 minutes
- Total Time: 12 hours 50 minutes
- Yield: 1 loaf 1x
- Category: Sourdough Bread
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
A simple and easy recipe for homemade sourdough sandwich bread. Made with all purpose flour and just a touch of butter. I like to make the dough at night so we can have fresh bread in the morning. This loaf freezes well (whole or sliced). I recommend this loaf pan.
Helpful Tips:
- For best results, weigh your ingredients with a scale instead of using measuring cups. Weight and volume measurements are not equal, only approximate! For example: If your starter is very bubbly, 1/4 cup might only weigh 30 g which is too little for this recipe (you need 50 g). The dough will take forever to rise. Same goes for the flour: 4 cups might weigh over 500 g depending on how tight the flour was packed into the cup. More flour = dry dough.
- This recipe works with Whole Foods 365 Everyday, King Arthur and Trader Joe’s all purpose flour. If using another brand with a lower protein content (i.e. Gold Medal, Pillsbury, Heckers) consider reducing the total water amount by 15 g.
- For a variation of this recipe with more sourdough starter, please choose one of the following adjustments below, keeping the rest of the ingredient quantities the same:
- 100 g starter + 255 g water
- 150 g starter + 250 g water
Additionally, because temperature controls time: you can also increase your surrounding temperature for the bulk or second rise, as needed. Place the dough in a proofing box set to 75-80 F. Or, preheat your home oven to 75-80 F and then shut it off immediately (use an oven thermometer to make sure it’s set to exactly 80 F and not higher!). Place the covered dough inside until it bulks up. Do no use this option overnight- it will be too warm.
Ingredients
- 500 g (4 cups) all purpose flour
- 60 g (4 tbsp.) unsalted butter, softened, cut into cubes
- 12 g (1 tbsp.) sugar
- 9 g fine sea salt
- 50 g (1/4 cup) bubbly, active sourdough starter (100% hydration)**
- 270 g (1 cup + 2 tbsp) warm water
Instructions
Baking Schedule: this is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. If it’s warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening.
Mix the Dough
In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined; the butter should look like crumbs.
Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Meanwhile, replenish you starter with fresh flour and water.
After the dough has rested, switch to the dough hook and run the machine on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple and not stick to your hands. If it does, add a dusting of flour.
Note: If you do not have a stand mixer, the dough can be made by hand. After mixing and resting for 30 minutes, knead the dough on a lightly floured surface for 8-10 minutes, or until smooth, soft and elastic. Do not worry about under/over kneading. Relax into the process and focus on the texture, not the time.
Bulk Rise
Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 10-12 hrs. Please refer to the Baking Schedule above for additional rise time options.
Shape the Dough
In the morning, coat an 8.5×4 inch loaf pan with butter.
Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.
Roll the dough into a log tucking the ends underneath. Rest for 5-10 minutes. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Using a bench knife, place the dough into the loaf pan seam side down.
Second Rise
Cover the dough with lightly oiled or buttered plastic wrap. Let rest at room temperature until it has risen to about 1-inch above the rim of the pan (check the height by looking at the domed center portion of the dough). You are not looking for it to double in size. For timing, this can take anywhere from 1 1/2-2 hours (or more!) depending on temperature and the amount of sourdough starter used. Remember, the warmer it is, the faster the dough will rise. Refer to the “helpful tips” at the top of this post.
Preheat your oven to 375 F. Note: For higher oven spring, preheat to 500 F instead. Reduce to 375 F once the dough goes into the oven and bake as directed.
Bake the Dough
Bake the dough on the center rack for about 45-50 minutes, or until golden brown. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely. This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.
Comments
Sara says
Would this recipe work for a Pullman pan?
Sara says
Will this recipe work in a Pullman pan?
Samantha says
I only have a large sandwich bread pan, would I double this recipe for that?
Lyndsey says
Any advice for baking in a long loaf pan (12×4.5×3)? Thanks can’t wait to try it.
St John Mailo says
I began my journey with sourdough September of 2023, we had just bought our first home. Shortly I started experimenting with making a starter a few weeks go by, my first loaf was flat like a throwing discus. I was throwing in the towel, bagged up the starter and threw it out. Something came over me, a prompting perhaps to save a little and feed it, so I scooped out some and fed it. The next morning the starter was activated and bubbly. I call my starter “Second Chance”
Since a year has gone by and I’ve enjoyed making sourdough bread, sandwich loaf, chocolate the best chip cookies, bagels and cinnamon rolls all from your collection of delicious recipes.
I thank you for providing such delicious and manageable recipes that I and my family have enjoyed the last year.
Merry Christmas and Have a Wonderful New Year.
Cory says
Hi! I’ve made your beginners dough recipe twice now and it comes out perfect! Thank you! I’d love to make this sandwich bread recipe but my starter isn’t at 100% hydration (I don’t think anyways!) I feed it based on 100g starter, 200g flour and water. That was the recipe that was given to me initially for this active starter. I’ve tried feeding it with the 1:1:1 and it doesn’t rise and get bubbly as well. Anywho, wondering if that’s ok to use in the recipe? Thanks!
Mariah says
Hi Cory! If you feed your starter the same amount of flour and water that means it is at 100% hydration. It’s okay to feed it more flour and water than you have starter as long as the flour and water are the same amount!
Mercedes says
Do you know if I can successfully bake the sandwich bread on a glass loaf pan? Do I need to make adjustments to the temperature?
St John says
Yes, it comes out golden. Just keep it away from the edges of wire rack. Center would be best from my own personal experience.
I had the temp at 450 with a gas range. Other brands might differ.
Mercedes says
I only have a glass loaf pan. Do you know if I can successfully bake the sandwich bread on a glass loaf pan? Do I need to make adjustments to the temperature?
Shauna says
Do I need to score this loaf before baking?
Kim says
This was fantastic! I baked a loaf yesterday and plan to start two more loaves tomorrow. I only have had experience making the rustic type of sourdough which I love, but this is the best sandwich bread I’ve ever eaten! It will go in my regular rotation. Thank you!
Krystle says
It took 3 tries but I finally got the loaf I was looking for. The first time I followed the recipe as written but it didn’t rise overnight. The 2nd time I increased the starter and used less water as recommended for colder weather. Then I accidentally over proofed the dough on the 2nd raise because I ran errands that took longer than expected. The 3rd try was perfect!
Kello says
What did you do differently after it not rising overnight? Mine didn’t either and this is my first go at it, so I’m not sure what to change for the next round.
Krystle says
I used the cold weather suggestion of increasing the starter amount and decreasing the water amount. The author had 2 options. I used the one with the most starter which I think was the 150g starter and 250 g of water. I would have to look at the recipe again to confirm those numbers. The dough rose great overnight at that point on the counter. The 2nd rise takes a lot longer than 1-2 right now for me though since it’s really cold in Indiana.
Danielle Gilliam says
this turned out amazing! thank you so much! I’m new to sourdough and even though this was long it turned out so delicious!
Brit says
When I first started making sourdough I was trying artisan boulees and honestly it wasn’t the best bread for what I eat. I learned a lot over the last year and discovered sandwich loaves are best for me. I’ve worked with multiple recipes and this one is by far my fav. I do adjust the water and amount of starter I use. Sometimes I add honey. Other times I will add inclusions. But no matter what I do to this recipe, it is no fail always turns out perfect! Thank you for sharing.
My advice for any newbies to sourdough: use a scale. Follow grams. And follow your temps and consistency. If the dough feels to dry or to wet, switch up your water or flour. The same amounts will be different every time based on environment. Have fun with it. This is a solid recipe to learn with.
Cheri Daniels says
Can I use oil instead of butter. I ran out of butter and can’t get to the market.
Sandie Hillairet says
Thank you – just wondering as I don’t have a stand mixer, may I use my bread making machine on the dough setting – just to mix the dough?
Allyson says
Does coconut oil substitute well for the butter for a dairy free option? If so, is it a 1:1 ratio?
Priscillas says
I’m very new at sourdough, this is the second bread and I don’t think I need to look anymore we love it it is fabulous! Thank you for sharing and tips on how to be successful. Thank you
Emilie Raffa says
Yay! Thank you for sharing your feedback with us! 🥰
Bridget says
Tried 3x the recipe as my first bread with new starter and it worked nicely! Did the bulk proof overnight and the rise in the pans today took almost as long but that’s likely from my starter not being very strong yet (house is 23°C) Great looking and tasting loaves in the end.
Emilie Raffa says
This is really great feedback, thanks for sharing Bridget. 3x the recipe- wow!
Mary says
What should the internal temperature of the bread be after baking?
Emilie Raffa says
The temperature should be between around 190 F. A little higher is fine too.
Miranda says
I used this recipe to make my very first loaf of homemade bread and WOW! It is HEAVENLY! I see why it has 4.9 starts!! Thank you so much!!!
Emilie Raffa says
Thank you Miranda!
Sandy says
Can I let the bread rise to an inch over the top of the loaf then put it in the fridge to cook the next day?
Emilie Raffa says
Yes, you can do this. Make sure to cover the dough with lightly oiled plastic wrap to prevent sticking.
Michelle Saunders says
This is an excellent recipe. Thank you for all the details and insights. I have officially added this one into my recipe book.
Emilie Raffa says
Yay! Thank you so much Michelle! 🙏🏻
Jennifer Long says
I only have salted butter! Can I use it and omit the salt in the recipe?
Emilie Raffa says
Hi Jennifer! Yes, you can omit the salt if using salted butter. This is totally fine.
Nancy says
What should the temperature of the baked bread be to tell it’s done?
Emilie Raffa says
Generally speaking, the internal temperature for enriched bread, like this recipe, should reach approximately 190 F.
Teresa says
I have successfully made the starter and ready to bake but I am confused about the water amount. The recipe calls for 270g (1 cup + 2 TBSP) & I might be using my scale incorrectly as I get about 2 cups of water? Is this the correct amount to use?
Emilie Raffa says
Hi there! When using a scale, just go by the amount in grams listed in the recipe. The “equivalent” to measuring cups is only approximate for a variety of reasons, including varying measuring cup or glass jug sizes and /or how 1 cup is defined (it ranges from 236- 250g!). Basically, choose one method or the other.
Lyle C Titus says
This bread is wonderful. I did increase the ingredients by 25% and the results were great. I would get a 4 inch high loaf out of a 9 by 5 loaf pan. With the increase I got a 5 1/2 inch high loaf. This recipe is incredibly easy with minimal hands on time. I have been putting my loafs in the in the oven @ 425 then turning down to 375. Mine reach 190 internal temp in about 35 mins. Thanks for the recipe.
Katie says
My favorite bread recipe! So easy to work with and turns out delicious every time (and I’m an amateur when it comes to sourdough/bread making so if I can do it, anyone can!). Thank you for this fabulous recipe!! I tried a few before I found this one, and this is the best! I use the 150g of starter and 250g of water ratio every time, and it turns out great!
GG says
Can I do the second rise in the refrigerator over night after shaping the dough? If yes, how long do I let the bread sit out at room temperature before baking? Thank you.
Anna says
This was delicious 😋
Lyle C Titus says
Can I increase the ingredients by 25% to get a bigger loaf, or only some of the ingredients?
Heather says
Can this be made in a cast iron loaf pan? If so any suggestions on how?
Leza Tittle says
I use cast iron loaf pans and it works perfectly
Nikl says
My dough is way too dense like there’s too much flour and having trouble with it rising. What should I do?
steve mathiesen says
Anyway to make this a little less dense? A bit softer and less dense is my goal! Thanks!
Tracie says
Question–does this loaf not require being covered while baking? I’m pretty new to sour dough but had mostly read about baking loaves covered in some way. Is that just for the artisan type loaves?
Salma says
Hi Tracie, I’m not the author but I thought I’d have a go at answering this. Covering the loaf is good if you want a perfectly rectangular shaped loaf (no doming in the centre), kind of like the packaged sandwich loafs you get at your local supermarket. You can buy specific loaf pans which come with cover sliding inserts from Amazon.
But if you want a more natural centre rise, domed look, kind of like sausage buns but on a much larger scale of course, then don’t cover it.
Jill Cusack says
Hi Emilie,
If using Spelt flour do I still follow your precise directions? I haven’t tried your recipes yet.
Jill
P.S. I’m so happy to have found you.
P.P.S. I sure hope you can help me.
Emilie Raffa says
Hi Jill! I haven’t tested this recipe with spelt flour, so I don’t think it would be exactly the same. I imagine a few adjustments, especially with the liquid. I would make it as written first for reference and then experiment if you want!
Jessamyn Wright says
Delicious! The texture was delicate and fluffy and it had that nostalgic taste of homemade bread. I have been solely making rustic loaves with my starter so far so this was a much quicker and easier to slice alternative! I ended up freezing half my loaf sliced so I can pop it in the toaster and enjoy it later this week too.
Rachel says
I thought you had a piece on here about adding water in the oven, since this is in a bread pan instead of a Dutch oven something about crunchy crust and tender inside… 🤔😍
Allison says
This recipe must be pretty forgiving and I have to give it a 5 star just for that. I totally jacked up and over proofed the bulk fermentation phase and had a gooey mess. Thought I had a totally lost cause but I worked some flour into the dough, shaped it, proofed again in the loaf pan for about three hours and it wasn’t raising much. I thought I would have a hockey puck. I decided what the heck, the worst that can happen at this point is I have french toast or bread pudding bread. I just took it out of the oven and I’ll be danged if it didn’t almost double in height while baking. Of course, since it’s just out of the oven, we’ll see how it is when it’s cooled and able to be sliced but got a heck of an oven spring out of it!
Rachel says
I love love love this recipe! It is easy simple and amazing. I usually use quantity option #1 for the starter and water and bake it in my 13x5x5 loaf pan and it works great. It is my current go to recipe and the one I recommend for friends who are new to sourdough and intimidated by the thought of all the stretching and folding steps and also to my friends who are experienced with sourdough but are short on time. I have tried it with and without the sugar and love both options. Thank you!!!
Tracie says
So you use just this standard recipe in a 1.5lb loaf pan? And it doesn’t make a really low loaf?
Jenny says
Hi Emilie
I made this dough up last night and it has risen beautifuly overnight. Because my house is cool I increased the starter to 100g & decreased the water as per your notes. But I just realisedvI forgot to add the butter. WIll it still be okay to bake. Thanks, Jenny
Brenda says
I am not the author, but I am curious- How was it without the butter?
Melanie says
If I make the dough today then keep in the fridge for a day (I work 12 hrs tomorrow) and then Bake the next day(third day) would that work?
Stelley says
I’m not the author, but I’ve used this method and waited even a few days before baking with success.
Mary says
How do you double a recipe, make it twice or one big batch? Not too sure about how to go about doubling and quadrupling recipe. Thank you!
Sarah says
I am not the author, but just made this by doubling. Simply double the ingredients in one batch. Don’t make two separate batches as that would be too much work! When it got to the step of putting dough in a ball and resting for 10-15 minutes, I separated the dough into two equally weighted balls. That’s it, and then follow directions from that point on!
Jenn G says
This is our go to bread recipe!! I just made 2 loaves for the next couple weeks! I tried all the different measurements (I also use bread flour) and I found we really like the 150g of starter and 250g (plus a little more)! It makes the loaf so soft! Our house tends to be cooler so more starter makes it rise quicker and I feel the texture of the bread is the best that I’ve made!
Lynn A says
Hi there, my bread ended up with a very hard crust on top (otherwise came out great), do you have any idea what I might have done wrong? BTW, love your English muffin recipe. Thank you!
Taralee says
Hi does that mean if you double it for two leaves it would be 300g starter and 500g water? Thanks for your help,
Emilie Raffa says
Yes! Double all of the ingredients as written.
Amy says
Hello! I want to bake some bread for my large family. How should I adjust timings to x2 or even x3 the recipe?
Bran says
This was excellent / making this on repeat!!!
Kim says
How do you store your bread so it doesn’t either mold quickly or dry out quickly?
Wendy says
I’m not the author, but I cut mine into slices and freeze it. I just take one slice out and toast it, that way I don’t get any waste and it still tastes amazing. Hope this helps.
Emilie Raffa says
Absolutely. I do this too. The method works really well and cuts down on waste- only take out what you need.
Sally says
I didn’t time this well so I just started my bulk rise around noon. Any advice on timing? Should I do one of the rises in the refrigerator?
Emilie Raffa says
For the bulk, I would stop the dough at 50-75% risen and transfer to the fridge. To do so: cover the bowl with lightly oiled plastic wrap (to prevent the dough from sticking) and chill overnight. In the morning, take out the dough and continue the bulk rise at room temperature or in a warm spot to speed things along. Alternatively, let the dough bulk rise all day today. When finished, shape the dough, place in a loaf pan and chill overnight, again, covering with lightly oiled wrap. In the morning, continue the second rise until the dough puffs up and no longer looks dense- a warm spot helps.
Sally says
Thank you for the quick response! I will give one of these a go. We love this recipe. I have tried other bread recipes, but my 7 year old son said that this one is “perfect!”
Shannon says
My oven has a steam and bake option. Could I use this to cook the bread?
Emilie Raffa says
Although I’ve never experimented with this option (sounds great, by the way), I’m going to say yes. Steam always helps with the rise of bread and its crust structure. Let me know how it goes! I’m curious.
Patrick Leroux says
Hi!
Looking to make a cheddar jalapeno variation of this. When would be the best time to add inclusions?
Nicole says
Would you need to S&F if the dough was mixed by hand?
Nicole says
Hi!
Are any stretch and folds needed for this loaf?
Emilie Raffa says
Hi Nicole! Correct. No folds. Kneading the dough in the stand mixer for 6-8 minutes replaces this step. However, you are more than welcome to S&F if you want to after mixing the dough.
Lisa Stuart says
Every time I make this loaf, I get a huge air bubble that runs the length of the top, under the crust. I also get a doughy looking section along the bottom. What am I doing wrong?
Emilie Raffa says
Hi Lisa! It could be a number of things. Walk me through your process: are you weighing your ingredients? Brand/type of flour? Ambient room temp? Oven temp? And do you use an oven thermometer? Thanks!
Lisa Stuart says
Hello,
I use a scale to measure my ingredients and follow your recipe as closely as I can. The last time I made it, the ambient temp was around 74 degrees and I took the internal temperature of the loaf (205). I will purchase an oven thermometer. I want to keep trying this recipe because the parts of the bread that turn out are so soft a delicious. I hand knead the bread for about 10 min. I use unbleached organic flour. Do you think melting the butter might help?
Lisa Stuart says
Sorry, Not organic, I use unbleached enriched, all purpose flour (Rogers Silver Star)
Terri says
Some recipes call for spreading butter on the top when you take it out of the oven to soften the crust. Good idea or unnecessary?