This is the easiest and most complete no-knead sandwich bread recipe you ever need. With very little effort you will nail an amazing sandwich bread every time.

Flour I am using:
Blog article on different flours in Germany: [ Ссылка ]
Drax Mühle Manitoba flour 14% protein: [ Ссылка ]
For ze Germans - T550 at Rewe 11-12% protein: [ Ссылка ]
Mulino Padano 15% protein: [ Ссылка ]

Follow me here too:
Github: [ Ссылка ]
Instagram: [ Ссылка ]
My blog: [ Ссылка ]
My website: [ Ссылка ]
Reddit: [ Ссылка ]
Telegram: [ Ссылка ]
Tiktok: [ Ссылка ]

Hoodies/T-Shirts:
The bread themed T-Shirts/Hoodies I designed and wear: [ Ссылка ]

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): [ Ссылка ]
Cooling rack: [ Ссылка ]
Dough scraper: [ Ссылка ]
Dutch oven for batards (Challenger Bread Pan): [ Ссылка ]
Dutch oven round (Lodge): [ Ссылка ]
Dutch oven with glas lid (Brovn): [ Ссылка ]
Infrared thermometer: [ Ссылка ]
Loaf pan (30cm length x 12cm width x 9cm height): [ Ссылка ]
Loaf pan with lid (34cm length, 13cm width, 12cm height): [ Ссылка ]
No stick spray (vegetable based): [ Ссылка ]
pH meter to check acidity: [ Ссылка ]
Weck starter jars: [ Ссылка ]

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: [ Ссылка ]
Debaked ep. 2 - Journey to a flour mill: [ Ссылка ]
Make your starter more active: [ Ссылка ]
Recommend sourdough bread recipe: [ Ссылка ]
Sourdough starter: [ Ссылка ]

Ingredients for the dough:
- 400 grams of flour
- 280 grams of water (70%)
- 8 grams of salt (2%)
- 4 grams of dry yeast (1%) or 12 grams of fresh yeast (3%)

Instructions:
1. Mix all the ingredients
2. Extract a small dough sample
3. Wait until the dough sample doubled in size
4. Shape the bread
5. Proof the bread until the finger poke test passes
6. Freeze the dough for 30 minutes
7. Place the dough in a preheated oven at 230°C until the core temperature reaches 95°C. Make sure to add a lot of steam to your oven

To obtain the Batard shirt, check out my teespring store: [ Ссылка ]. Thanks for the support ❤️

Chapters:

0:00 Intro
2:03 Mixing the ingredients
8:03 Dough finished fermenting
8:55 Shaping the sandwich bread
13:30 Proofing the dough
20:00 Preparing the oven
20:30 The final result

#sandwichbread

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