Soft Sourdough Sandwich Bread Recipe
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Bake this beautiful soft white sourdough sandwich bread recipe for your favorite sandwiches.
Soft Sourdough Sandwich bread is an easy sourdough bread recipe to make. This sourdough recipe is formed into soft and fluffy loaves that are perfect for sliced bread. Make this sourdough sandwich bread once a week to always have yummy sandwich bread on hand.
This dough has delicious sweet flavor and a soft and fluffy texture. We have a few tips and tricks in this post for making the best sourdough sandwich bread ever!
Sourdough artisan breads are famous for their crusty crusts and soft holy crumb. Perfect for dipping in soups and making paninis or crostinis. Who doesn’t love that shattery crust with a steak or plate of lasagna?
However, When you want a soft squishable sandwich with Mayo or a piece of buttery toast? Eat THIS sourdough sandwich bread.
More Sourdough Bread Recipes:
See our complete sourdough bread recipe tutorial and step by step guide for Beginners in our Artisan Sourdough Bread Recipe. Find all of our sourdough Bread Recipes here.
How long does Homemade Sourdough Bread Last?
This bread will last about a week when stored in a proper airtight container. Homemade sandwich bread will mold quicker than store-bought bread. This is because homemade bread does not contain the preservatives that you will find in store-bought bread. Keep that in mind when making homemade sourdough bread. Store it properly to avoid a moldy and stale loaf of bread. This recipe makes two 1000 gram loaves of soft sandwich bread.
Is Sourdough Bread good for Sandwiches?
Regular Sourdough bread is great for sandwiches. Many restaurants use sourdough bread to make grilled cheese sandwiches, turkey, toasted sandwiches etc. A regular loaf of sourdough bread has a different shape than sandwich bread. It usually produces long and narrow pieces of bread. A sourdough sandwich bread will be shaped into a traditional bread loaf shape. This makes it easier to toast the sourdough bread in a toaster.
Soft sourdough sandwich bread is great for peanut butter and jelly sandwiches, turkey, or traditionally shaped sandwiches. The great thing about this bread is it is really easy to work with and store.
Why is my Sourdough Sandwich Bread not Rising?
Sourdough Sandwich Bread not rising is usually due to a weak or inactive starter. Always ensure that your starter can pass the float test before using it to bake. It can be tempting to make the bread early before the starter is ready. Always wait until your starter can float in a cup of water before baking. There is no way to save a loaf of bread that turns out flat. It is worth it to properly prepare the starter for the best loaf of bread.
Do I need to score Sourdough Sandwich Bread?
There is no need to score a loaf of sourdough sandwich bread. This bread will rise and ferment without scoring it on top. If you wish to score the sourdough sandwich bread, you can do a gentle slice down the center of the loaf prior to baking. However, there is no need to score this type of sourdough bread. It will bake and rise just fine without going through the scoring process.
Watch our video tutorial to see all the techniques I use to make this bread recipe.
Sasha’s Soft Sourdough Sandwich Bread Recipe:
Sasha, our master baker contributor, created this sourdough recipe for her hubby. He wanted a soft white squishable bread with a soft crust. We all agree this bread makes great sandwiches.
Sasha’s family is incredibly lucky. And so are we. She is sharing her soft sandwich bread recipe with us so we all can benefit from her expertise.
Sasha also shared her Sourdough Milk and Honey Sandwich bread with us in case you missed it. Thank you Sasha!
Tips on making the Sourdough Sandwich Loaf:
This is a white bread recipe. However, you can mix whole wheat flour up to 50-50 with your white bread flour and still get good results.
- Begin with an active fed sourdough starter for best results. You do NOT need active dry yeast for this recipe.
- WATCH our video tutorial for ALL the techniques used in this bread dough making process. If you don’t know a term or technique the video will teach you.
- Good Flour is critical to the outcome of any homemade bread recipe. Use a fresh high protein bread flour (at least 5% protein).
How to Make a Soft Sourdough Sandwich Bread Loaf:
Here is a quick visual walkthrough of this recipe. The complete recipe is in our Printable Recipe Card. But here are the main points.
Sometimes a picture really helps. AND don’t miss our video tutorial (playing in the sidebar) if you need further examples of the techniques.
Cinnamon Swirl Bread Variation and Soft Cinnamon Sourdough Rolls:
Look at the bread baking in the oven (pictured above). The one closest to the front sideways is This soft sourdough bread made as Cinnamon Raisin Bread.
You will find This Complete recipe post for Sourdough Cinnamon Raisin bread has LOTS of tips. A complete walkthrough and guide for incorporating the plumped raisins, layering the cinnamon filling and forming the loaves.
Soft sourdough made as cinnamon raisin swirl bread is pretty darn amazing breakfast food. Give it a try.
Also make these Soft Sourdough Cinnamon Rolls from this bread dough recipe. They are absolutely scrumptious!
How to Shape A loaf of Bread:
You can bake this recipe in boules. However it is much easier to eat as sandwiches and toast when baked in pans.
Here’s how to shape the dough for baking in bread pans. I use two 9 x 5 inch bread loaf pans for this recipe.
Prepare the dough for Shaping:
- Remove Dough From Fridge and allow to come to room temperature. This will take about 2 hours.
- Divide and shape the dough into two 1000 gram balls of dough.
- Bench Rest the balls loosely covered about 60 minutes until very elastic.
Shaping:
- Choose one dough ball. Set the other aside to be next.
- Flatten the ball on a floured board with your rolling pin to degass. This may take several passes. (You will notice my bread does still have a few small holes. It needed more degassing)
- Shape the degassed dough into a rectangle and spritz with water.
- Bring the long edges into the center and form a closed seam.
- Fold the two front corners to the middle seam as shown below.
- Roll the dough tightly. tucking it as you roll to avoid air pockets.
- Pinch the ends of the loaf and flatten the seam.
- Place the dough loaf into your OILED loaf pan.
- REPEAT with second dough ball. Continue with the recipe.
For more tips on shaping your bread read our sourdough shaping guide.
The final rise is done in the plastic bags as shown. Allow the dough to rise to the pan top or slightly above.
Now when the oven is thoroughly preheated, remove one loaf from the fridge, score it deeply and bake as directed with a water bath.
Your Printable Recipe Card:
Read the complete recipe and instructions below. If you print this recipe the pictures will not print. This is to save you ink and paper.
NEW! We now have a complete video recipe demonstration of this bread in the sidebar and the bottom of the printable recipe card.
Soft Sourdough Sandwich Bread Recipe
Soft Sourdough Sandwich bread is the perfect soft squishy bread for toast and peanut butter sandwiches. You can also grill this bread for amazing grilled cheese sandwiches. The flavor is outstanding.
Ingredients
- 300 grams starter-freshly fed and active
- 650 grams warm water
- 50 grams honey
- 40 grams avocado oil
- 1000 grams White bread flour (high protein)
- 20 grams Salt
Instructions
MIXING:
- Begin with a very active recently fed starter. It should pass the float test.
- Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
- Pour in the water to weight of 650 g. Press tare.
- Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
- Add the oil. Press tare
- Add the honey. Press tare.
- Whisk together the starter, oil, honey and water until they are mixed.
- Add the 1000 grams of flour.
- Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.
AUTOLYSE: Technically our process is a fermentalyse, since we add the starter in with the flour and water initially.
- Rest dough 1 hour.
- Sprinkle salt across dough.
- spritz with water bottle and work in the salt with wet hands.
- Rest 30 mins
STRETCH AND FOLDS:
- Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
LONG COLD RISE:
- Refrigerate overnight or up to 24 hours.
BENCH REST DOUGH:
- Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
- Divide the dough into two 1000 grams dough balls by weight.
- Bench rest 30 to 45 minutes until dough is elastic.
SHAPE AND FINAL RISE:
- Choose one dough ball. Set the other aside to be next.
- Flatten the ball on a floured board with your rolling pin to degass. This may take several passes. (You will notice my bread does still have a few small holes. It needed more degassing)
- Shape the degassed dough into a rectangle and spritz with water.
- Bring the long edges into the center and form a closed seam.
- Fold the two front corners to the middle seam as shown below.
- Roll the dough tightly. tucking it as you roll to avoid air pockets.
- Pinch the ends of the loaf and flatten the seam.
- Place the dough loaf into your OILED loaf pan.
REPEAT for second loaf.
- Let sit on counter 2 to 4 hours until the dough reaches to the top of the bread pans. For best oven spring chill two hours in the fridge covered.
BAKING PREP AND INSTRUCTIONS:
- Preheat oven and water bath(any pan half full of water. Set it on the shelf UNDER THE BREAD) to 400° F.
- Remove the loaves from the fridge and score them deeply. (I do three slashes diagonally accross the top).
- OPTIONAL: For a shiny loaf of baked bread, brush the dough with a beaten egg.
- Set the loaf pans in the middle of oven.
- Bake the loaves 15 minutes.
- Reduce the oven temp to 375 degrees F.
- Bake an additional 25 to 30 minutes.
- Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
- Remove from oven and cool on racks to room temperature before cutting the bread.
Notes
- Measure the ingredients CAREFULLY for best results.
- THE SALT: I use Himalayan salt. All salt works. However, they have different volumes by weight. So you need to be careful. Weighing helps get it right.
- THE OIL: Avocado oil is recommended for best health. Use any neutral flavor oil you prefer.
- THE FLOUR: Use any high protein (On the label 12 % protein or 5 grams protein) organic white bread flour. You can make this loaf with 50/50 white and WHITE whole wheat.
- The loaf will stay soft and have a great nutty flavor. Using 100 percent whole wheat or Hard red whole wheat will give you a different result. The recipe may need some adjusting. I suggest you stick with 100 percent white or 50/50.
- 2 2/3 Cups -300 grams starter-freshly fed and active
- 2 3/4 Cups 650 grams warm water
- 2 3/8 Tablespoons -50 grams honey
- 3 Tablespoons- 40 grams avocado oil
- 8 Cups- 1000 grams White bread flour (high protein)
- 1 Tablespoon-20 grams Salt
Conversion CUPS to GRAMS:
I do NOT recommend volume measurements for best results with sourdough baking. There are differences in the starter and flours that make weighing by Scale a MUCH more reliable method. But if your not using a scale here are the approximate volume measurements of the ingredients.
Final NOTE:
The video in this post is for those unfamiliar with the techniques I use. It is actually demonstrating our Beginner Sourdough Artisan Bread Recipe. This soft sourdough sandwich bread process uses many of the same techniques.
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Nutrition Information
Yield
24Serving Size
1 sliceAmount Per Serving Calories 171Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 325mgCarbohydrates 32gFiber 1gSugar 2gProtein 5g
Sourdough Troubleshooting:
If your bread doesn’t turn out the way you expect, start with our comprehensive Sourdough Troubleshooting Guide
Or jump to the specific issue you’re seeing: Find all of our Sourdough Baking guides here.
- Bread turns out dense – Why Is My Sourdough Bread Dense?
- Dough spreads instead of rising – How to Shape Sourdough Bread
- Score won’t open – How to Score Sourdough Bread
- Crust is soft or pale – How Steam Baking Sourdough Affects Oven Spring and Crust
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Contact Sasha over on Etsy if you want to buy sourdough starter. She has a well established starter just for you. She sells all over the US.
Made this today and turned out great!! I didn’t do the cold bulk rise. I just let it rise at RT for 3 hrs. Crumb was so spongy and moist. Thank you!!
Hi Dana, I’m happy to hear it worked well for you without the long cold rise. I made a batch yesterday. We do love this bread. Thanks for adding your ideas for this recipe. Happy Baking!
where is the video? the video you have linked is for artisan sourdough bread.
Hi Shabi, This video will show you the techniques used in making this dough. When you read the recipe it will use words and processes that are unfamiliar to some bakers. We made this video to help understand those techniques for our beginner artisan bread tutorial. This soft sourdough bread recipe is not the same but the video offers users support in the basics. Most bakers find it helpful to watch if they don’t understand a term in this recipe too. I hope it helps!
I have loaf pans that are 7 3/4 x 3 3/4 x 2 3/4. Should I make less dough to use in these pans?
Hi Warren, These are close enough. Your loaves should bake in them with no trouble.
Hi! I’m new to sourdough baking and really want to try your recipe. You’ve given such a detailed instructions/guide I’m thinking I might be able to pull it. I don’t have avocado oil though. Would it be ok to substitute with olive or sunflower oil? Oh also, have you ever tried baking this with the loaf pan in a (non-preheated dutch oven) to skip the water bath? Thanks in advance.
Hi Meru, You can use any oil you like in this bread recipe. It is a sandwich and toast bread so make sure you like the flavors you are using for that purpose. I use avocado oil since it is heart healthy and flavorless.
I DO bake my loaf pans in my dutch oven to avoid a water bath. Just make sure you spray the dough with water before baking. Also I will preheat the dutch oven to promote a good rise and steam. Without heat you can’t make steam.
Hope this helps. Enjoy!
Hi, thanks so much for the feedback. I’m making this recipe today but having a bit trouble forming the loaf after degassing the dough (in another comment). Keeping my fingers crossed. About the Dutch oven, I’m a bit worried pre-heating my Dutch oven as it is the enamel-lined type, I did try baking a sourdough bread (the boulle kind) with it using a cold Dutch oven and un-preheated oven. It turned out well taste- and texture-wise but I thought the shape’s a bit flat than expected.
Hi Meru, this is a sticky dough. Wet hands and tools are the ticket. I also bake in enameled dutch ovens. I have always preheated them in the oven to the temperature called for. (up to 500 degrees F) After many years my dutch ovens are still in wonderful shape. I encourage you to chill your dough in the final rise and preheat the dutch oven for at least 30 minutes. Baking your dough straight from the fridge in a hot pot will help SO MUCH with the rise. It’s called oven spring. Give it a try.
I do not have scales. Would you convert this recipe to cups, tsp or Tbsp, please? Thank you
Hi Becky, In the notes section of the printable recipe card I have included the conversions for you. It’s not ideal. For best and most consistent results In your sourdough baking I strongly encourage a digital food scale to weigh out your ingredients. They are not very expensive and will last for years. Hope this helps. Happy baking.
I have been testing out different sourdough sandwich loaf recipes and this one is by far the best! Thanks so much for sharing and for the great, clear instructions. Looking forward to trying the cinnamon raising version next!
Hi Tee, Thank you so much for the great review. I think your going to love the cinnamon raisin bread version. Happy Baking
Hello! Thanks for this recipe. I used this for my first ever loaf of sourdough bread and it worked out really well! My loaf ended up being about 60% finely-ground whole wheat flour because I ran out of all-purpose. My loaf rose well but after baking turned out rectangular/flat on the top instead of dome-like on the top. Do you think this is because of the whole wheat flour or something else?
Also, I have a ton of extra starter I would like to use up and I was wondering if you know of a way to increase the amount of starter used in the recipe and to decrease the amount of added flour to compensate for the increase in starter to keep the loaf around the same size. Thank you!
Hi Caden, I’m pretty sure the whole wheat flour is the the culprit. I DO use whole wheat flour for up to 50% of this recipe with no changes to the recipe. HOWEVER< it sounds to me like your baking time was impacted here. Did you follow the baking procedure exactly? It matters.
Did you check to make sure the loaf was done? The time may need to be increased to compensate for the denser loaf you are making here. Put a digital food thermometer (grill thermometer works fine) into the center of the loaf. It should read 200 degrees F to 206 before removing the loaf. Also thump the loaf and see if you get a hollow sound. If the loaf is dull sounding leave it in another five minutes to overcome the extra density until the loaf is completely baked.
For the extra starter: DO NOT CHANGE THIS RECIPE STARTER AMOUNT. It will affect your loaf results. And NOT in a good way. You are already playing with the flour. Leave it at that for now.
SOLUTIONS for the starter:We have LOTS of recipes to use up your starter discard. Go the sourdough section and start looking around. These are usually much less time consuming recipes and there are so many things you can do with that discard. Don’t throw it away. Bake!
Also Read our post on how to make a wild starter. It contains info on getting the starter reduced and maintained once you use the overload you have now.
I hope this helps and welcome to our site. Happy baking!
Thanks for the great recipe and instructions. The bread turned out great and I’m sharing it with friends along with a sourdough starter.
I tried 20%. whole wheat today and I needed to add quite a bit of water. It was in the kitchen aid with the dough hook and I poured it on. It seemed to all mix in. What do you recommend for mixer speed and length of them when mixing?
Hi Rebecca, Whole wheat flour is much drier than White flour. You did exactly the correct thin. J8st add water until the flour hydrates properly. I have never used a mixer to make this recipe. I just make it with a mixing bowl and use the stretch and fold method.
I would keep the dough speed low and mix just until combined. Then let it rest in the bowl (autolyse).
After that mix it about five minutes on low if at all.
The dough mostly develops without any help.
That’s why the stretch and folds. If you follow the recipe no mixer is required. It’s a very simple no knead recipe.
I just made this bread for the first time today, and it turned out AMAZING!!! I had been making a sourdough sandwich bread that also used commercial yeast, but I felt like my starter was finally vigorous enough to raise a loaf on its own… Boy, did it deliver!! Thank you for sharing your great recipe and super helpful photos and notes!
Hi Sarah, What a wonderful way to thank me. Your comment and review means so much. You’re on your way to many more successful sourdough loaves with your strong starter. Happy Baking!
After the 4th stretch my dough doesn’t seem to be at the window pane stage. It still breaks and is a little shaggy/wet still. Should I continue with 30 min stretch and folds until I reach the window pane stage? Or continue to let is rise for 60 min and carry onto the cold rise?
Hi Emily give it one more stretch and fold. If your window pane is almost but not quite there go ahead with the recipe instructions. The dough does a lot more development in the bulk and long cold rise. I’m sure the dough is fine.If your house is very warm eliminate the room temperature rises and lengthen the fridge time an hour or so. This is a wet dough and without seeing it I can’t really say whats going on but I think it’s probably normal so far. Let us know how it goes!
For beginners like me, it is helpful to know how long to expect the “in-pan rise” to take. I kept checking mine, expecting it to happen fairly quickly (like an hour). I thought I had messed something up until I noticed another person had asked the question. Once I realized this was another 3-4 hours I was much relieved.
Hi Stephanie, That’s great suggestion. Thanks for your suggestion. I’ll review the recipe and make the necessary revisions. Have a great day!
Hello! I was searching for a sourdough sandwich bread a lot and this looks good and is an easy one. I baked it yesterday, but it is quite sour. Is this how it should taste? I have baked other sourdough breads following different recipes, but they weren’t so sour. Did I make something wrong?
Also, can I leave it on the bench for the bulk rise? If yes, for how many hours?
Hi Estera,
If your dough is sour you may live in a very hot climate? If that is the case your sourdough may be very strong.
Heat in the kitchen activates the yeasties and it can be hard to keep up with the feedings. Do you keep your starter on the counter? If so you may want to store it in your fridge to calm it down until you need it. Feed your starter more often to tone down it’s acidity.
Also do all bread dough rising in the fridge if necessary if your kitchen heat is 80 degrees F or higher. Even the stretch and folds if the dough gets very slack. Only take the dough out to work with. The dough will also be much easier to handle if kept at lower temps. And wont over proof.
There are other factors that can affect your sourness in a loaf. Take a look at this article by Cultures for health for more ideas on how to change the sourness of your breads.
Someday soon I will write a post on this issue. I have more questions on this now that summer heat is coming in for people. What works at 70 degrees F will change a lot at 80 degrees F.
Hope this helps!
Thank you very much for your replay!!
No, but it was indeed hot in the house those days: 75-77 fahrenheit, I didn’t even think about it. And yes, the dough got very slack and didn’t know why.
I usually store my starter in the fridge, but this time I took it out of the day before and feed it 4 times (12 hours apart and then again 2 hours before using it).
Hmm, I will try it again following your suggestions and let you know the result.
One more question, in the article you mentioned, it says I can add baking soda, but when exactly? If it is still sour, I will also try adding it.
Well I have never added baking soda to my sourdough breads so this is new to me as well. I did find a recipe using it for this purpose. They added the baking soda into the flour at mixing like you would any recipe. Try whisking 2 tsp. of baking soda into your flour and then proceed with adding the starter and water. I’m very curious to hear your results.
Definitely keep the starter cold until you need to bake with it. Then do a final feeding. WAIT for the starter to double in height then use it. And if you are having a hot spell eliminate as much counter time with the dough as possible and still complete the recipe. Hope this helps!
I baked it yesterday and this morning I cut it: it is perfect! The taste is so different! Me and my husband really like it.
I baked only one bread for test (half of the recipe) and I added 1 tsp. of baking soda as you’ve said. Also, I fed the starter as you’ve said and eliminated much counter time possible. I don’t know which one worked, next time I will make full recipe: half with baking soda, half without, considering also the temperature.
Thank you! And looking forward to reading the article on temperature issue.
I’m so happy to hear you’ve had success! Both things may have played a part. Thanks so much for letting me know. All the best!
I am making your soft sourdough, but the top crust is getting really hard. I am using a convection oven-
should I tent the bread or use a lower temperature?
Hi herb, Are you using a water bath under the loaf? Try spritzing the loaf with water and loosely tenting it with foil. I cook in a convection oven too. The crust will also soften if you store it in a plastic bag after cooling.
I did use a water bath. But at 400F-I baked the second loaf at 375 comvection with tenting
and got excellent results, even higher rise than the first loaf. I had some whole wheat in the loaf,
and I enlarged the recipe for bigger pans, so I got two 1350g loaves. Great recipe- I will use
it a lot. Thanks for your work and help.
Hi Herb, It’s always a pleasure to see how our recipes work for bakers such as yourself. Thanks so much for sharing your experience in the baking process and how it turned out for you. I look forward to seeing you again. Happy Baking!
What do you mean by “ Tare” in the directions ?
Tare is a concept (and a button on your digital scale if you are using one). When I say hit Tare I’m meaning to press your digital scale tare button to return the digital scale read out to zero with your container weight on the scale zeroed out. This allows you to add in your ingredients more easily. Just press tare after each ingredient and your read out should go back to zero. No need to separately weigh out each ingredient. It’s just easier. If you don’t have a tare button you will have to weigh out your ingredients in a light weight plastic bag on your scale or convert the recipe ingredients and use volume measurements. Weighing is a MUCH more reliable way to bake sourdough bread. That’s why I use weights rather than volume for these recipes.Hope this helps!
I have so enjoyed baking this recipe. Do you take out the pan of water after the 15 minutes or leave it in the entire time?
Hi Dede, I’m glad the recipe is a winner for you. 🙂 I leave the water bath under the loaf for the whole process.
How long does the final rise in the loaf pans generally take?
Hi Roxanne, You should plan for about a two to four hour rise at 75 degrees room temperature. It will rise to the pan top. Don’t let it get too high. The timing all depends on your dough development. Hope this helps. Happy Baking!
Is there a chance it could take longer? Mine has been rising for 3 1/2 hours so far and is still about half an inch from the top of the pan.
I’d give it another half hour then bake. Be sure to follow all the baking instructions for best results. Your rise might not be perfect but I think the bread will still be fine.
Things to check. Is you starter less than 30 days old? Might just need more time to strengthen. Is your flour a high protein flour over 5 grams of protein? A low protein flour cannot rise as well. Both of these things will highly impact your results.
Give yourself time to learn the dough and the recipe with a few repeats. Sourdough is a world unto itself. I think it sounds like your off to a good start. Let me know how the bread bakes for you.
I baked this with a 14 day old starter and it was wonderful! The dough is wetter than traditional commercial yeast doughs but very easy to manage with wet hands. It also had a lovely flavor though I may add a pinch more salt next time.
The one issue I had was that it took much longer to cook for me, about 50 minutes total to reach 190 F and after I took it out, let it cool all the way to room temperature, and then sliced in, the bread had about a quarter inch layer of uncooked dough on the bottom. It was so small that it didn’t affect the overall crumb or flavor so I’ve been happily eating. I wonder if this was because I didn’t degass it enough before shaping?
Hi Vivi, I am very surprised it came out so under baked. It’s possible your oven is cooler than mine. Next time try increasing the heat by 25 degrees f. That may be the problem. Also if you have smaller loaf pans they may bake better if you split the dough into three separate loaves. I’m glad you’re enjoying it! The degassing should not have impacted the final bake time. Just the evenness and density of the crumb.
Hello. I’m almost to the point of baking this recipe and was wondering if using a convection would be helpful (with slightly lower temps, of course). My oven also has the ability to use the top and bottom heat without the convection fan, which is the way I’m leaning towards using but I don’t want to mess it up. Any advice?
Hi Haley, I also have a convection oven and this recipe works great. So you should be fine if your are using a heavy duty cast iron dutch oven.
Hi. I’ve left my refrigerated bowl of dough in a crockery bowl on the counter for 3 hours and the dough (and the bowl) still don’t feel like room temperature. Should I let them warm longer? Thanks
Hi Heidi, No need to let the dough warm any longer. Go ahead and proceed with the recipe.
Hey been loving baking breads lately – have question on this one – do I need anything on the pans like butter-flour or baking paper? Or can I just pop the dough on then and they will come out easily?
Hi Vivian, Great question. Thanks for asking. I never use parchment paper in my bread pans. This recipe bakes great in oiled bread pans. I’ll make that clearer in the recipe. Thanks and happy baking!