Скачать или смотреть The best Whole Wheat Sourdough Sandwich Bread recipe | 50% Whole Wheat flour | So soft and fluffy

In this video, I’m showing you how to make whole wheat sourdough sandwich bread.(50% Whole Wheat, Easy Same-Day Recipe)
It’s soft, fluffy, and way healthier than white sandwich bread.
And yes, you can totally make it at home, just like I did!
This is a beginner-friendly sourdough recipe that uses the yudane method to help you get that soft, pillowy texture we all love in sandwich bread.
Please Turn on subtitle for more details🌐

Here are all the tips to help you get it right:
1. Sift the whole wheat flour at least 3 times. It helps get rid of those tough bits and makes a big difference.
2. Use hot water between 60–70°C (140–158°F) when making the yudane.
3. Make your yudane the night before and start mixing the dough in the morning.
4. You can prep your levain the night before too—use a 1:6:6 ratio (starter:flour:water). It should be ready in about 10–11 hours. If it’s warm where you live, feel free to go a bit heavier on flour and water.
5. When mixing yudane and the dough, just mix until it feels mostly smooth—no big lumps. If you’re using a stand mixer, even better.
6. Got a stand mixer with a dough hook? Use it! It’ll save you a ton of time and effort.
7. The dough might feel a little sticky—that’s totally normal because of the whole wheat.
8. Everything from mixing to baking happens in one day. Super chill.
9. The third coil fold is optional. If the dough’s holding its shape and not spreading out, skip it.
10. Preheat your oven to 220°C (428°F) for 30 minutes before baking—this step is key.
11. If the top is browning too fast after you lower the heat to 170°C (338°F), just toss a piece of foil on top.
12. Let the loaf cool for at least 2–18 hours before slicing. I know it’s hard, but trust me—it’s worth it.
If you haven’t made levain yet, here’s my go-to recipe:
   • step-by-step guide to maintaining SOURDOUG...  

Got questions? Drop them in the comments—I’m happy to help! 🥰
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Ingredients for whole wheat sourdough sandwich bread:

Yudane:
• 200g whole wheat flour | 1⅔ cups | 7.05 oz
• 200g water (hot) | ¾ cup + 2 tbsp | 7.05 oz

Main Dough:
• 200g bread flour | 1⅔ cups | 7.05 oz
• 120g water | ½ cup | 4.23 oz
• 160g active sourdough levain | about ⅔ cup | 5.64 oz
• 25g honey or sugar | 1 tbsp + 2 tsp | 0.88 oz
• 10g salt | 1½ tsp | 0.35 oz
• 50g butter | 3½ tbsp | 1.76 oz

Egg Wash:
• 1 egg
• 2 tbsp milk
• A pinch of salt

Timestamps:
0:00 intro
0:17 yudane
1:18 main dough (autolyse)
2:21 levain
3:11 kneading the dough
4:45 windowpane test
5:10 bulk fermentation
5:31 coil folds
6:52 pre shaping & shaping
9:35 baking

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#sourdoughforbeginners
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