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This is a one-day sourdough sandwich bread. If you're like me and sometimes forget to start making sourdough sandwich bread the night before, or you only have one free day to bake, this recipe is for you. From feeding the levain to having the bread ready, it takes about 12 hours. This bread is easy to make, and if you follow a few tips, you''ll have a perfect sourdough loaf. TIP 1: For any sourdough bread, if your levain doubles or triples within 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, 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 SOURDOUG... TIP 2: DO NOT USE HONEY if it's your first time making sourdough or if you've never used this honey in sourdough before. Instead, use sugar. Honey can ruin all your hard work. 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 1:24 Bread flour: 3 1/3 cups | 410 grams | 14.46 oz sugar: 2 tbsp sugar | 30 grams | 1 oz Milk: 1/3 cup | 100 grams | 3.5 oz Levain: 3/4 cup | 170 grams | 6 oz Water: 1/2 cup | 120 grams | 4.2 oz Salt: 3/4 tsp | 5 grams | 0.18 oz Butter (softened): 3 1/2 tbsp cup | 50 grams | 1.76 oz For the Levain feed: 0:18 Water: ¼ cup | 60 grams | 2.1 oz Bread flour: ½ cup | 60 grams | 2.1 oz Levain: ¼ cup | 60 grams | 2.1 oz For the Egg wash: 9:18 Milk: 2 tbsp | 30 grams | 1 oz Egg: 1 whole egg Salt: 1 pinch baking: 9:15 Bake the bread at 220°C (428°F) for 15 minutes. Then reduce the temperature to 170°C (340°F) and bake for another 25 to 30 minutes until golden. First Fold: 5:20 Second Fold: 5:54 Third Fold: 6:12 Shaping the dough: 7:08 Result: 9:55 #sourdough #sandwichbread #sourdoughforbeginners brot brot rezept sauerteig sandwichbrot