sourdough sandwich bread tutorial (bread flour) - detailed tutorial // bake with me/ freezing bread

sourdough sandwich bread tutorial (bread flour) - detailed tutorial // bake with me / freezing bread / feeding starter / Time stamp 00:00 Intro 00:31 Feed the Sourdough Starter 02:30 Mix the Dough 06:14 Stretch & Fold #1 09:02 Stretch & Fold #2 10:03 Stretch & Fold #3 11:10 Stretch & Fold #4 13:01 Cold Ferment Overnight 13:41 What I do with old starter (discard) 14:41 Remove Dough from the Fridge (Next Day) 15:14 Prepare Loaf Pans (Oil & Parchment) 16:11 Divide & Pre-Shape the Dough 17:22 Final Shaping & Place in Loaf Pans 22:07 Bake the Bread 24:08 Slice the Bread & Crumb Test 25:03 How I Freeze Homemade Bread **Soft Sourdough Sandwich Bread (Makes 2 Loaves)** Ingredients 650 g warm water 300 g active, bubbly sourdough starter 40–45 g honey (or sugar) 40–45 g neutral oil (avocado, vegetable, or light olive oil) 20 g fine sea salt About 1,000–1,100 g unbleached bread flour (or all-purpose flour), adding enough to create a soft, slightly tacky dough Instructions 1. Mix the Dough In a large bowl, combine the warm water, sourdough starter, honey, oil, flour, and salt. Mix until a soft dough forms and no dry flour remains. 2. Stretch & Fold Cover the bowl and let the dough rest for 30 minutes. Perform one round of stretch and folds by gently stretching one side of the dough upward and folding it over itself. Rotate the bowl and repeat on all four sides. Continue stretching each side only until the dough begins to resist or no longer stretches easily. Once the dough becomes resistant, stop that round to avoid tearing the gluten. Cover the dough and repeat every 30 minutes for a total of 3–4 rounds of stretch and folds. 3. Bulk Fermentation Cover the dough and allow it to rise until it has increased in volume by approximately 30–40%. 4. Shape the Loaves Turn the dough onto a lightly floured work surface and divide it into two equal pieces. Gently flatten each piece into a rectangle, then roll it tightly into a loaf, pinching the seam closed. On the lightly floured work surface, gently pull the loaf toward you several times to build surface tension, creating a smooth, taut top. Place each loaf seam-side down into a greased 9×5-inch loaf pan. 5. Final Proof Cover the pans and allow the dough to rise until the tops are about 1 inch above the rim of the pans. 6. Bake Preheat the oven to 400°F (205°C). As the oven preheats, place a large baking dish with a thin layer of water on the bottom rack. By the time the oven is fully preheated, the water should be hot and producing steam. Place the loaf pans on the center rack and bake for 40–45 minutes. After 15–20 minutes (or about halfway through baking), carefully remove the water bath and continue baking until the loaves are golden brown. 7. Check for Doneness The bread is done when the internal temperature reaches 200°F (93°C). If the tops brown before the center reaches 200°F, loosely tent the loaves with aluminum foil and continue baking for another 5–10 minutes, checking the temperature again before removing them from the oven. 8. Cool Remove the loaves from the pans immediately and let them cool completely on a wire rack before slicing. Notes Use an active, bubbly sourdough starter that has doubled after feeding. Fermentation times will vary depending on the temperature of your kitchen. Bread flour produces a slightly chewier loaf, while all-purpose flour creates a softer texture. Links: Bread baking shapes : https://www.amazon.com/dp/B0B9J1NLLW?... Bread plastic bags: https://www.amazon.com/dp/B0D52XS7LJ?... Starter container: https://www.amazon.com/dp/B0DB88H9JW?... Dough cutter: https://www.amazon.com/dp/B07H4P9M6T?... Dough Cover - reusable : https://www.amazon.com/Wegreeco-Reusa...