My Easy GUIDE To Making Foolproof SOURDOUGH BREADS | BAKE WITH ME

I'm Elizabeth and today I'm going to dedicate to you my challenge of making salt water cake to show you how to make bread and water good and healthy Any time now. The easiest way I know So you can get the results you're looking for. I've tried many times in 7 years. The kind of bread with salt water And I always like sweet water bread. A kind of sweet water with easy Because that's how you make bread with hot water. So, if you've had difficulties in the past I hope that this video will help you a lot So, let's start to understand So, today I will share with you 4 bánh xào of your salt water What we do every week I'll show you how to make salt water cake. So, I will Imagine that you have a cake with salt water. And what we do there Let's get some water in the house. So, I'll use it and we'll only have a little bit left. As you can see here Here's about 1 muỗng bánh xào water I'm out of here. And all I do is to love it Here we go with some water. And then I'll put in some water I'll make it like that. - What? So you can cook your bread with salt water. As you wish. You have a cake with salt water. So, I'm not sure what to do with the water. Because you can make bread with salt water And it's based on water. You want to do that day So, I know I like a full cup of tea I'll eat lots of bread and water. So, I'll pour it in And I'll catch it together using bread and salt water. And I'll make a list of them. All the dishes are hot water. Below, so, here is a difficulty Teach step step So, as you can see here, I'm holding it together And you see it's very wet. We don't want the meat. So, I'll pour more water And then I'll put it back. And when it looks like As you can see here, it's ready. So, I just want to pour it a few times When all the bread is gone be organized into - What's the matter? I like to pour underneath too. So, all the pieces of bread are salt water. underwater So, I'll pour the bread with salt water And this also makes it easier to solve the cake with salt water. I'll also send you a sweet water sandwich. If you are looking for Where can I get this sweet water cake? I like sweet water, sweet water. My sweet water pie. When you eat a piece of bread, you drink a lot of water. Beautiful like this. I'll use some water. And I like to use a sweet water sandwich. Because the sweet water doesn't run into the food But it's very easy to decorate. I like to bake with salt water. On the table Every night and every day When I make a sandwich before I drink water Let it run Now before we start bánh xào water water I 'll go over here. I'm going to get some water. Here are the things to try. First there is a waterfall next six With a face It's very helpful when you're in the mood. Bánh xào nước nếp ngọt là a thing nắp And I know what we're thinking about. The best salt water bánh xào By feeling and by feeling there But they always use it. I'm not sure. So, if you want I'm going to make you a sandwich. In a sure way, - What's up? Very important I protect the bread from the water. Will help you make a cake with salt water Like you do with flour. It helps you make bread with salt water. You'll also want to use Some fresh ones. I like to use fresh This is the freshness of Sicily. fresh fresh of Công An or tươi tươi màu đen But when it does, people suffer. So now I've got to Sitting on the table all day It has been almost been and has been If you start looking at it, it will A little, but as you can See, there are many mistakes. On top of everything and on top of everything This is exactly what we want. So now we can start with the first cake. To make your first cake, I will use a fresh water without using And I like it. So much, so it will be better The first one will be there. bánh xào just means here and xong First thing to do is make a cake. First is the control of raw materials. I'm going to use the phone. So, first I'll start with the phone. And use fresh water on your bread. and bấm bỏ And that makes the cake mean 0 grams Then I'll add 250 grams The first bánh xào fresh water I just brought it in and tried About 200 grams if you have it. A little below or a little above Sometimes I'll have to be busy Keep going until you reach the top. 250 Although it seems It seems a little difficult to do. A cake, I promise you when you do it once or twice It became the easiest thing Here is when the cake is coming back It was very easy for me, when I started. Process everything in gram It uses a lot of raw materials. And make it where I can make a cake. 5 minutes because all I have to Do you have a number on your cake? There's no more raw material, it won't be Like this every time You will continue to fight. Try again and try again Just means to reduce the bread. So, whatever ingredients were on the cake, it will be Cut the bread, now we'll Get in and add hot water. I'll be hot for a few minutes. And we'll take it 740 g to And then we'll try again. And bring our cake to 0 A quick word of advice To know if your cake is there and works well if it is in water I'm going to use it. A coffee or your cake Just go in and test the water and The cake is together till when it's beautiful and Fast and seems like water One more time. Try again to reduce your cake to 0 gram and now I will Bấm vào 1000 grams or less My cake. So, you can click any of it on the word Your cake or your bấm nó I'll have a couple of cupcakes. Cho đến khi bạn đến 1000 grams is a very good idea. Sometimes I'm just there. And see how it still becomes the same So, don't be too hard on yourself. And here's a good example. Why I like digital cake Because instead of because you have to I'm sure my cake will be fine. Yeah, all I have to do is push it in and I Can do that in about 30 seconds. Now I'll just take the bread. From the cake and I'll order one - What? - What? I'll be sure to bake you. So I brought this cake to about 24 Gram of salt but you can do more less depending on the type of salt you use If you are new to using a digital scale, I would definitely recommend using a dish to measure You can't just put your salt out instead of measuring it straight into the That way, if you accidentally Add too much salt, you don't have to try to fish So next, we're going to take the flour out of the flour. I'll just move my flour back to me and add the salt directly into the flour No waiting and adding it later With extra water or something like that. It's as simple as just adding it straight in together And then we'll mix everything in At this point, we're not looking to need the We just want to incorporate all the flour into the starter and water so that It can start to absorb water. and it's just going to form a nice shaggy dough and then we're gonna let it Rest for about half an hour and that's We're going to make it to where we can more easily Form this into a nice dough Another tip is if You're using some kind of wooden spoon or spatula, instead of having to clean it off with soap and water and everything right now I'll leave my splash in my dough tub usually and put the lid on That way when I'm in the middle of the night, Go back to work again. My splash doesn't have to be my It's already just in there and It makes it really simple So I'll leave the dough on the counter For about 30 minutes or so and just forget And then you can see how the consistency of the dough has changed a A little bit by absorbing that water So now what I like to do is stir I'll do it one more time using the same wooden Spoon or splash and then I I like to get a little bowl of water to keep my Nice and wet hands and I'll Start doing a few So this isn't anything fancy I literally just pick it up with my hand Sometimes one-handed and I'll I just kind of throw it around. kind of activate the gluten and get that building and I'll just do this a few Sometimes it's just five times. I'm not going to tell you anything. I really think it makes a big difference but It helps to get the dough more incorporated so instead of just stirring I'll just go ahead and get it. I'm just kind of smooth out there with my hand. That dough until you can feel that it's getting Just a little harder to stretch and then I'll just stop there and cover it. with a lid. Whenever my dough is getting Sticky I will always reach for Water to put on my hands before I always reach for flour. Unless your dough is just soaking wet Then you can add a little splash of flour But if it's nice and We want that kind of sticky That's really going to be moist and delicious. So I'll just wet my hands a little bit and It works to help it stick less to your - The hands. So you can see the consistency It's completely changed. And now we can cover it with a lid And I'm just gonna leave this on my counter So I'll leave it on my counter all night. Or if I know that I need long A little more time in the morning before I I'll also let it ferment. I think it's overnight in the fridge. works very similarly. So before we I'll move on to the baking methods for how I I'm going to go ahead and show you You know all the recipes and how to assemble The next one I'm gonna be I'm making my sourdough ball. So this one has whole wheat flour It's kind of like a honey wheat and it also So the first one The thing we're going to do is measure out our seeds. So first you're going to want to turn on your scale, put a small dish on it and press tare to bring it to 0 grams And then I like to use this bag That's already a mixture of pepitas. And sunflower seeds and I'll measure out about 70 grams. Now if you're buying them separately you could play around Do more pepitas, less sunflower or really just customize it to your taste. Next I'm going to turn on My oven is 350 degrees. and get that preheating and I'm going to dump those seeds on a parchment lined baking sheet and then pop those in the oven Toast for 5 to 6 minutes. We're going to want to let Our seeds cool before we add them to the dough So I'll go ahead and get that started while Those seeds are roasting in the oven. So the first thing we're going to do is once again measuring our ingredients using the digital scale. I have my full weck jar full of sourdough I keep the starter. I have my sourdough starter in the fridge and only have About a tablespoon or two at a time And then whenever I'm ready to make I'll go ahead and feed it so that way It'll end up filling my weck jar And give me about 2 to 3 cups or whatever I need to make the bread that I'm trying to make a lot So the first Boule recipe makes 2 boules And this seeded recipe makes So I'm first adding 1. 125 grams of my active sourdough starter into the tub Then I'll press tear and bring the scale to 0 grams. Next I'm going to add in 370 grams of my little Warm water that I warmed in my kettle And then I'll press tear again and squeeze in 10 g of raw or local honey And this helps to sweeten the bread and give the whole wheat flour that we're going to add It's an excellent flavor. Then I'll just press tear again And this time I'm showing you what I normally do I just sprinkle in which salt Until I hit the right amount of grams So for this recipe we're going to be using 12 grams of sea salt. Now I'll mix together the water, the honey, Salt and the starter until it's And nice creamy just like milk And then because I use whole wheat flour in this I'm going to go ahead and grind my I'll link it to my NutriMill. It's incredible and... also one of the more affordable grain mills And I like to use these The following is a list of the types of data: I'll leave you the exact one. I'll go ahead and link it down. Mill that in my grain and mill But if you don't have a grain mill, no. You could use a nice 100% whole wheat flour And we're just going to use a little bit in this That way it still has a really nice texture so it's a mix of the All-purpose flour I normally use but also the freshly milled or 100% whole wheat whole grain flour which adds a lot of nutrients and fiber so I love this recipe. Now that my Whole wheat flour is ready to go I'm going to go ahead and turn on my scale again I put my dough tub on it and then just Tear it to zero and now we can measure our flour. So for this recipe I'm using 400 grams of my organic unbleached all-purpose flour Then I'll tear the scale and bring it to zero and then I'll add in 75 grams of whole wheat flour or in my case freshly milled whole grain flour. Now I mix the flour until it has a shaggy We'll leave it on. the counter to absorb the flour For about half an hour just like we did in the The first recipe. The toasted seeds have been cooling on the counter for about half an hour And now my dough is rested And he has absorbed some of the water. So I'm going to go ahead and do a nice little stretch and fold or Just stir it with my sprinkle a little bit And we're going to go ahead and add in those roasted seeds now. I do like to work this I'll make dough with my hands. Just a little more. That way all those seeds get incorporated nice into the dough and are evenly distributed. Then I'll cover it with a lid and leave it on the counter to ferment - I'll be there overnight. The next recipe you're gonna love Because it's actually two folds. I make my soft sourdough sandwich bread But then I turn half the dough into My sourdough rolls for dinner. For this recipe you can either use a stand mixer or do it by I've done it both ways and it's turns out the exact same. For this recipe I Start it in the bowl of my stand mixer So I'll put it on the scale and Press tear and bring it to zero grams. - Again. - What? I fed my sourdough starter that had It's been in the fridge and now it's doubled in. and is active and bubbly So I'm going to go ahead and measure out 200 Grams straight into my stainless steel mixing bowl and I'll transfer the dough later. It's been made into either a bowl or My dough tub which today my dough tubs I was being used so I went ahead and was used A bowl. Once you've measured out 200 grams Go ahead and press tear and bring the scale to zero then add 500 Grams of slightly heated filtered water. Go ahead and press Tear again to zero the scale and now We're going to add in a little bit of local honey. I love to add honey to soft White sandwich bread like this. Light and fluffy and just a little and they're perfect for sweet Things like peanut butter and jelly or toast So it's really great to have in the house. It's super practical, so I'm just going to 24 g to squeeze of raw honey and then I'm going to Zero out my scale again and sprinkle in 18 grams of sea salt. Since this is a nice soft white sandwich bread We're going to put butter in it. Grass-fed butter is definitely preferable But do what you can. One stick of butter is about 115 grams and we're going to be using about 120 grams. I'll just measure out. one stick of butter or open one stick of and then add in an extra butter Pad of butter and that will get me right to I do like I always use salted butter. with cooked salted even in baked goods. I feel like it balances out the flavors. One of you guys gave me the tip Save my butter wrappers to whenever I need to grease something so I I like to put these in a little plastic bag and I'll just leave it out for later. That way I can grease my bread pan. Now I'll go ahead and put the bowl of the Stand on the mixer and I'll turn it on. at medium low speed. Today I was using a paddle attachment I never use that, but you should be. with a hook attachment Because we're making a bread dough. I couldn't find mine. I probably played with it as a toy. So pretend this is a dough hook Because that's definitely what you should be using here. Now I just like to mix this together the butter and the milk and the starter and get it a little milky looking again And then we'll go ahead and measure out our So I take it off the stand Mixer, take out our fake dough Hook attachment and we'll go ahead and place That bowl back on our digital Scale it out. and measure our flour. For this recipe We're going to want 1000 grams Of organic, unbleached flour for all purposes. This bread along with the The rolls it makes are definitely my sandwich I'm a favorite kid, but I feel so much Because even though it's white, it's better. All purpose flour, the fact that it's Fermented just makes me feel better. As a mother and as a nutritionist Who really cares about health. I want to eat that live bread that's been naturally fermented because It's alive, it's gonna be easier for your The body must digest the gluten and create a better environment in your gut. So after you add in all of Your flour, you're gonna put that back in the stand You can do this by hand. And we're gonna let this mix together just for one or two minutes until that flour is incorporated and then we're I'm gonna let it rest for 15 to 30 minutes just in the stand mixer and then we'll mix it again. After the dough has rested, we're gonna let it knead on a medium low speed for about 6 to 8 minutes and if you're doing this by hand You can probably do it in about 8 minutes. Just a little longer so that way it's really Nice and soft and smooth throughout. After that I'll just put the dough Or in my dough tub if it's available. Or today I put it in a bowl and I'll cover it and let it sit on the Counter overnight to rise. So in the morning we're gonna bake all these breads that I showed you So I'm gonna go ahead and show you some of my The first is a dough scraper. I love this one, it has a wooden handle A nice large one. Dutch oven, this one is Lodge and it looks like a mess by Right now but it's just from the high heat that I I use it to bake my bread. Banneton baskets, these are for the sour dough bowls, the crusty loaves And I also like to use linen tea Towels to throw in them But some of them come fitted with towels or little like linen Clothes and that works just as well but I do I just love throwing in tea towels. Now I like to take some flour I'll flour my towels And kind of rub it in, that way when We put the dough in here to rise for a nice little short It doesn't ferment before we bake it. Stick to the towel. So I'm just going to do that on both of these and rub it in. In the morning, about Two hours before I like to bake the bread I'm going ahead and I'm remove the dough from the tub. So the first one I'm gonna bake is the crusty sour dough bowl, this makes Two bowls and it's just plain All-purpose flour one, it's delicious And I'm gonna take it and go Go ahead and use my dough scraper and scrape it out of the tub. The bubbles that have formed all over This dough, that means it's alive. And active and gonna be Really good and have excellent It's got a pungent sour dough taste. So I just scraped out all that dough that I And then I can use my bench Scraper here and I'll cut the dough I don't weigh this. I just look at it and... It'll be two separate loaves. I'll take my dough scraper and just kind of turn It's over on its own because the next Step is going to be to form nice Tight balls out of the dough. Next I'm going to I'll try and show you exactly how I form So I'll wet my hands a little with some fresh filtered water And I'll roll the dough a little bit just to help release some of the air And I'll tuck those ends underneath And that already helps either side But now I'm going to make a nice ball. We're gonna push it on the counter and This helps build some resistance in the dough and kind of harden it up You'll feel it in your hands. as the dough type changes texture and becomes a little harder to push. So you really want to use the counter As you push forward with one hand And then I'm gonna pull back. I'll just twist it a few times and That helps seal up the bottom so that it's a nice flat crust on The bottom. And once again you'll notice I'm not using any flour to shape these doughs Just a little water. And other than that the dough is perfectly the right texture and moisture So I don't have to mess with it. I'll have the printable recipes for all of these on my website and link But you can definitely go down Come back to this video and watch it as you're making the dough Because steps like this are really hard They're so visually to So you can use this as a kind of cook along or bake along That way you can really see step by step What should your dough look like? Because the whole purpose of this video is to kind of take the mystery out of how People get their perfectly formed So I hope this really helps You can use it as a crutch. Now I'm taking my dough scraper And I just flip those loaves over and put them in the banneton basket That's already been floured. and I'll kind of pinch the bottom a little bit Just to make sure it's nicely positioned in the bowl And then I like to place a little flour sprinkled over the top So my tea towel doesn't have any chance So I'm just kind of going to Pat that flour in so there's no huge flour chunks or anything when we bake it off And then I'll take the four corners of the tea towel and just fold them It's really simple. And easy and I'll leave this on the countertop to ferment for one hour Or two or if I need like Three hours or four hours. I'll put it in. In the fridge. Time before I have to bake it off. The next dough. We're going to get ready to bake off is the soft sourdough sandwich bread and the soft dinner rolls. Now this recipe does make two loaves of soft sour dough I like to split it up. And have one loaf of bread and one pan of about twelve So you can either do it With all the rolls or you could do it All bread and make two loaves. So first I like to butter my bread I use a glass one because it tends to I'll just use the That leftover butter wrapper from Or earlier yesterday when we baked the dough. So now I'm going to take out that dough And it's been in the fridge so it's pretty stiff but to be honest I kind of like working with stiff dough because it's easier to So I'm just going to scrape All that dough out of my bowl and I'm gonna Go ahead and cut it in half and Half of it is going to be for our dinner. rolls and the other half is going to be for our sandwich loaf. To form my soft sour dough I just started making bread into bread. I was just rolling it out and this was get it more into a log shape but Also to warm up the dough a little with my So I'm just kind of going to press it And then I'll just roll it straight down into a log and kind of roll that a few times and tuck in Both ends of the bread. So it should look like this and then after that I'll Roll it again and try to get that The bottom seam to sort of disappear. Next I'll take that log I pick it up with my bench scraper and Put it in the buttered glass I'll cook and I'll cook. Just cover that with a little bit of beeswax wrap or simply a tea towel or a damp tea towel Any of those will work and let that rise either at room temperature Or sometimes I'll put it in my Breville The smart oven air fryer pro and I'll put it on the proof setting And this helps it rise just a little bit - I'm going faster. Now with the other half of Our dough we can go ahead and form our Sourdough dinner rolls and these are honestly One of my favorite recipes. on my Thanksgiving and Christmas table. So I go ahead and use my bench scraper to cut the dough into Four equal chunks and then I'll cut each of those pieces That way we have a total of 12 rolls. So if I'm using a full recipe For rolls then it will make 24 But since I'm only using half Of my bread dough this is going to Make us 12 rolls of it. So I go ahead and I cut all of those up in equal chunks or roughly equal chunks and then I'll start to form them. So to form nice round dinner rolls I like to flatten it first and Spread it out almost into a rectangle. And then I'll fold all the Then I'll go to the other side. I'll push with my hand almost like we do I'm not going to use my own money to buy the bowls on the counter. hands and I'll push it around And around and it will kind of help seal up the bottom and create a nice A little tight round roll. Once I roll them all up I'll place them on a parchment lined baking sheet and we'll let them rise for about Two hours just like we did with the Soft sourdough sandwich bread. The next bread I'm going to Get ready to bake is the sourdough seeded So it rose overnight. And I pulled it out of the fridge actually too And now I'm just using A little tea towel and a bowl Because I'm out of my banneton basket So I'm just gonna use this but it works. So I just flour A tea towel and rub that in so it's nice and flour but there are no huge chunks And then I'm going to go ahead and pull That sourdough bread that It smells so good. seeds and I'm going to go ahead and wet My hands just like usual and I scrape that dough out with my hands and with the We'll work on it. So this is the first time we've seen this. I like to leave it just a little sticker because whole wheat flour tends to Really dry bread out so I I like to leave it just a little wetter but It does make it a little trickier to work So I like to sometimes add A dust of flour to this one but I don't usually do that on my white sandwich. The bread. So I add a sprinkle of flour and I'll Try to get it into a log shape And then I'll dust it with a little more flour And then we'll start doing the and push and pull on the counter just Like we did with the first sourdough. So I'm rolling it into a log just to get that flour kind of incorporated so it's not too sticky to my hands And now I'm going to start pushing And pulling until a nice The bowl has formed and tight Then we'll put it in that flour tea Towel and let that rise for a couple of hours On the counter or like I said 3 or 4 hours in the fridge so it's the same process but it gives You have a different loaf so this is a really nice I'm gonna make you a recipe because you can do the same. process and come out with a It's a totally different product so it's really fun. And I love the seeds in this It adds so much crunch and flavour and texture and Sometimes I even switch it up and add a little bit of poppy seeds to it or even sesame seeds You can kind of just mess around with it And do whatever your taste buds like. So this is a really fun recipe and I Love the added nutritional benefits of it Then I'll just dust the sides and the top with a little more of the all-purpose flour Just so that the tea towel doesn't stick to it. Kind of pat that in and then fold The edges over and let that sit on the counter for a few more hours to ferment When I'm ready to bake off my bowls I'll Preheat my oven to 450 And 50 degrees that is in Fahrenheit And I will leave my Dutch ovens In the oven that way they're nice And hot when they go in so once That oven is preheated I'll flip out My bowls on some unbleached parchment sheets I buy them in bulk and they're so handy. So I'll have those linked down below if you're interested. But I always use them when I'm baking bread. And if you're really creative And you have time to do it you can use A lame now which is like a little razor And you can score the top of your bread and make it beautiful But the purpose of scoring it is just to allow steam to escape so that your bread is not Deformed but all kinds I do is I actually just take a little paring knife because I don't really want to keep I'm afraid my kids will be in my house. I'll get to it and it's so sharp I just I don't want it in my kitchen, but I do. Use a little knife and I'll just make a couple of slits in the top Really simple and They always turn out pretty beautiful. I don't spend much time on this. I don't really have the time. But if you do there are so many There are different designs out there you can make I like to make a little half And it turns into an elephant moon ear where it kind of puffs up and has like A nice crusty little bit so Those are some of my favorite cuts but Other than that I keep it really simple and More like a peasant style bread This is not very fancy sourdough But it's just delicious and It's crusty and it turns out beautifully every time even without All the fancy scoring you can Kind of play around with that too. It's definitely a work of art It's my favorite time now. And the most exciting time is the time to bake these beautiful sourdough breads Like I said my Dutch oven now It's preheated and really hot but If you're not comfortable with that, go ahead. And just have your pot be room temperature It's still gonna turn out but it does help form a really good crust when that pan is Nice and hot and creates a lot of steam So it's beneficial but you don't I have to do it. So I'll just pick up my parchment paper and put my dough right in it and then Make sure I'm using my oven mittens When I go and put it back in the oven that's Definitely crucial so you can leave A oven mitt on the pot so you remember it's hot Or some little trick like that. But you just want to make sure that you're very And when we remove careful The lids are mid-baking. You want to be careful. of steam as well as so if you have really long and thick oven mittens Those are definitely beneficial. I like to. the bread for 30 minutes then bake I'll remove the lids from both pots. And cook the bread for 10 to 12 More minutes. While that was cooking I had my bread My soft sourdough sandwich bread is still rising to proof in the oven And then I also had my rolls just rising on the counter and you can see that they are nice and puffy So now my bread is done baking and I'm gonna let Those cool on a cooling rack And I like to use a wooden spatula or a metal spatula to scoop out the bread and the parchment and place it directly on the cooling rack to cool I'm going to repeat now The process we just did with those bowls And I'm gonna turn out my sourdough seed I'm gonna put a bowl on my unbleached parchment paper and just peel that towel It shouldn't have stuck. It should be nice and easy to take off Next I'll just give it a little slice In the top, nothing fancy And this bread is ready to go in the oven at 450 degrees So I'll just Pop that in my favorite baking pot My lodge pot again, this is definitely my favorite, the other one is A cast iron pot but I definitely I prefer this pot. So I'm gonna go ahead and put that seeded loaf in 450 for 30 I'll take the lid off and I'll... Bake it for another 10 to 12 And I'm also gonna put my rolls in a 375 degree oven to bake for about 20 to 25 minutes until they're just barely golden brown on top I especially I like to make the rolls in the summertime in my smaller oven because it keeps it from heating up the whole house so I use the small oven a lot and I'm I'm also gonna bake the bread in it so 375 degrees for About 45 minutes and if that The bread starts to get too toasty on top Just put a piece of parchment paper on top and that will help it keep from These rolls are too brown. They've turned out just beautifully. The most perfect golden bottom And you can also rub a little butter on top To give it that beautiful shine if you're Serving it for dinner. All our sourdough breads are done And so I'm gonna go ahead and show you guys Close-ups of each different First we have our bread. Sourdough ball, our crusty sourdough boule which is With just the white flour, our Sourdough rolls which have The most incredible texture You can just see as you pull them The beautiful texture and apart the light airiness of They spring right back up. when you press on them and We love to serve these with A little grass fed butter and a drop of raw honey That's just one of the most amazing and delicious comfort Food items I can think of And my kids are absolutely Sometimes we even adore it. Do a little straight Fruit jam on these and My kids love to eat that, so It's delicious. Next is the soft Sourdough sandwich bread and this. Bread just turns out beautiful every day I love this dough, it's so Easy to work with and I love it. Just the light crust on it, it's nice soft and Chewy and it's a little It's hearty and it comes out. of the pan so beautifully every time too. I don't know if it's the dough recipe or this glass pan, but It always turns out beautifully. And I feel like I've struggled with that through the I'd make sandwich loaves for years. And they would have weird edges That popped up and the rest was kind of like crushed down in the bottom or stuck to the sides, but this Bread comes out of the pan every day. I've never had a problem with it. and I really adore this recipe. Now you always want to make I'm sure you 'll cool your sourdough breads. for a while. Some people will say don't even cut into it that day or wait A couple of hours, but honestly a family and a whole household with full of people ready to eat bread, usually I'll cut into it within the first hour Because someone is ready to eat it. So to each his own. Now to store my sourdough bread I'll do it in a number of ways, but one of My favorite ways lately is storing them in these brown paper bags. You can reuse them a few times and they hold up just fine, but I like that I'm not storing them in just a straight plastic It's a little less than a baggy. I don't know, like a toxic feeling And it doesn't give that flavor. that sometimes plastic bags or plastic flour containers Something like that tends to give off or something I love just doing the nice natural so brown paper and then I will also store my crusty bowls in that kind of bag I cut them in half because I usually can't fit the whole one in there, But one of my other favorite ways to store bread like this is in So instead of of use of plastic wrap or foil I love these reusable I'll link some down below. This one is specially for bread Because it's the size to cover a loaf of bread and as you press it The warmth of your hand just warms up a little up the beeswax so that I think it's a little sticky. They're incredible and natural products. Handmade here in the USA. I think it's from Vermont, these particular ones. and they're a great way to So you just want to make sure Your bread is completely cooled before that You store it in either of those options That way there's no moisture. And there's no ability for mold to start And I find that growing Storing sourdough on the counter is really the Best way to do it because if you store it In the fridge it tends to kind of dry things out and it's not quite as good, but You could also put your bread sliced up in the freezer So that's an option too. But as you can see all these loaves turned out beautifully and It's not by accident. So even though baking bread is It's definitely a science too. And I hope that you guys are gonna get The same results I do Because it's so delicious. And you'll never want to eat any other bread Besides your own homemade sourdough. If you guys enjoyed this video make sure You subscribe and don't forget to share This video with all your sourdough - I'm not your friend.