The BEST Same Day Sourdough sandwich bread but Easier Method | So soft and fluffy

The best Same Day Sourdough sandwich bread recipe( Easier Version) | soft and fluffy This is a one-day sourdough sandwich bread, but made in an easier way! This time, I simplified the steps, but the bread still turns out perfect. The best part? It’s ready the same day and takes a bit less time. We start early in the morning by feeding the starter. You’ll have fresh bread by the afternoon or evening, with fewer steps this time. If you’re like me and sometimes forget to start making sourdough sandwich bread the night before, or you only one free day to bake, this recipe is for you. From feeding the levain to having the bread ready, it takes about 12 hours. But I want to add a quick tip here: It’s better to feed your starter two or three times before using it. Sometimes, when I haven’t used my sourdough starter in a while and I want to give it two or three feedings, I feed it the night before using a 1.7.7 ratio. It usually takes about 10 to 11 hours to triple in size. That means 1 part starter, 7 parts water, and 7 parts flour. This way, my starter is ready early in the morning for another feeding, or I can even use it directly in the dough. This bread is easy to make, and if you follow a few tips, you’ll have a perfect sourdough loaf. For any sourdough bread, if your levain doubles or triples whitin 4 to 6 hours, You’ll get great results and a perfect loaf. You can always feed your levain up to 3 times, every 6 hours before starting, or use the tip I mentioned above, to make it stronger for any sourdough bread. If you haven’t made the levain yet, here’s my go-to recipe for making levain:    • Step-by-step guide to maintaining No Disca...   If you have any questions, ask me in the comments. Thank you for watching this video. If you enjoyed this sourdough bread video, please like it and subscribe for more recipes. Ingredients: Main dough 1:29 Bread flour: 410g ~3¼ cups 14.5 oz Honey or sugar: 30g 1½ tbsp 1 oz Milk: 115g Water: 130g Levain: 200g Salt: 5g 1 tsp 0.17 oz Butter: 50g ~3½ tbsp 1.8 oz For the Levain feed: 0:19 Water: 70g Bread flour: 70g Levain: 70g For the Egg wash: 9:31 1 whole egg 2 tbsp milk Pinch of salt Baking: 9:53 Bake at 220°C (428°F) for 15 minutes, then lower to 170°C (338°F) and bake another 25–30 minutes until golden. If the top browns too quickly, place a piece of foil on top. First Fold: 5:27 Shaping the dough: 5:52 Result: 10:07 #sourdough #sandwichbread #sourdoughforbeginners brot brot rezept sauerteig sandwichbrot