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You are here: Home / Recipes / Bread / Sourdough / Maple Oat Sourdough Sandwich Bread

Maple Oat Sourdough Sandwich Bread

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Lightly sweetened, maple oat sourdough sandwich bread features whole rolled oats and whole wheat flour. It has a soft tender crumb and earthy flavor, ideal for sammies and toast! Use a fluffy, doubled in size Sourdough Bread Starter for the best crumb. This recipe is vegetarian and vegan friendly.

Maple Oat Sourdough Sandwich Bread on a board.

Table of Contents

  • Sourdough Love
  • How to Make Maple Oat Sourdough Sandwich Bread
  • Fitting Sourdough into Your Schedule
  • When to Retard the Dough
  • When is the First Rise (bulk) Done?
  • When is the Second Rise (proof) Done?
  • A Few Recipe Notes
  • My Sourdough Toolkit (affiliate links): 
  • More Sourdough Recipes to Love
  • Maple Oat Sourdough Sandwich Bread

Sourdough Love

There are many sourdough variations and while I adore a crusty classic or multigrain sourdough, I can never pass up a softer loaf for toast, sandwiches and of course, French toast. 

So I set out to create a softer loaf with earthy flavors and in the shape of traditional sandwich bread. After tweaking the ingredients and testing to see if it holds up to the sandwich test, this loaf is my favorite of all.

Maple oat sourdough is tender, soft, light and with the earthiest of notes. Lightly sweetened, featuring rolled oats and whole wheat flour, its rustic flavors shine. 

RELATED: Looking for a sourdough starter? Follow my DIY Sourdough Starter recipe.

Mixing wet sourdough ingredients.   Adding flour to the wet sourdough ingredients.Mixing the sourdough with a fork.   Cover the sourdough and let it rest for 30 minutes.Oat soaker in the bowl with the sourdough.   Kneading the soaker oats into the sourdough.Sourdough resting in a bowl.    Doubled in size sourdough in a bowl.

How to Make Maple Oat Sourdough Sandwich Bread

If you’re in to making sourdough, you know it’s a process. Thing is, most of it is hands off time waiting for the dough to develop, waiting for it to rest, then waiting for it to come out of the oven. I tend to think about it longer than it takes the hands on time necessary to actually make it! 

In summary, here’s how to make this sourdough: 

  • First, pour water over the soaker (in this case, rolled oats) then mix the dough. 
  • Second, cover and rest the dough for 30 minutes. 
  • Third, mix in the soaker. 
  • Fourth, cover and rest the dough for 30 minutes. 
  • Fifth, fold the dough. 
  • Sixth, cover and rest the dough for 30 minutes, and then fold one last time OR continue resting right into bulk fermentation at room temperature for about 8-12 hours (at 70F). It will be doubled in size before moving on to the next step.  
  • Continuing, pull the dough from the bowl and fold the dough, rest for 20 minutes, then shape and pan. 
  • Next, proof the dough for between 1-2 hours or until the dough rises from 3/4″- 1″ above the lip of the pan at center. 
  • Last, spritz the dough with water, sprinkle with oats and bake for 45-55 minutes. 

Allow the dough to cool for at least an hour before slicing into it as the crust and crumb development continues as the sourdough cools. A practice in patience. 

Dimpling the sourdough on a board.    Shaping sourdough sandwich bread. Pinching sourdough sandwich bread into shape.     Shaping sourdough bread. Shaping sourdough sandwich bread.     Shaped sourdough setting next to a loaf pan.

Fitting Sourdough into Your Schedule

When it comes to sourdough, fitting it into your schedule can be achieved through a little strategic planning and, if needed, using a technique I keep in my back pocket for when something comes up and I need to extend the time between mixing and proofing…

…because things come up, right?

Retarding the dough is optional, but is a tool for bread bakers. Retardation is simply the process of placing the dough in the refrigerator to slow down fermentation, so the rise takes longer.  This is handy for flavor development, but also, as a time management tool.

GIF of sourdough bread in loaf pan rising.
Proofing Dough (second rise).

When to Retard the Dough

There are several times in which the dough can be retarded:

  • during bulk fermentation – first rise
  • during proof – second rise

During Bulk: retard during bulk to slow down the rise allowing flexibility for when the dough will be shaped, proofed and baked. The dough still needs to double in size during bulk fermentation (first rise), so after refrigeration I pull it to room temperature, and let it finish rising, until it doubles in size. I’ve not tested the limits of this, but up to about 10 hours in the refrigerator generally fits my schedule.

I like to do this when I mix in the morning. I just pop it in the fridge for the day, then pull it to room temperature before I go to bed. It’s doubled in size by morning!

During Proof: It’s possible, but I’ve not yet mastered retarding proofing dough (proof/second rise). I tend to overproof it because I’ve waited too long. This is a skill I continue to work on. Some bakers say a cold proofed dough is easier to score and produces better oven spring. 

Either way longer fermentation produces more complex flavors in the bread. After all, time = flavor in the sourdough world. And I notice this too. Sometimes it’s subtle, but sometimes the sour flavor is more apparent. 

When is the First Rise (bulk) Done?

Knowing when bulk is complete takes a little practice and a watchful eye. Bulk fermented dough is ready for shaping when:

    • it no longer looks or feels dense
    • is jiggly when the bowl is shaken
    • has about doubled in size
    • you may see a few large bubbles on the surface of the dough

When is the Second Rise (proof) Done?

When the dough has risen in the loaf pan to about 3/4″ – 1″ (2cm – 2.54cm) above the lip of the pan at the center. Have a ruler ready for this part! The amount of time it takes to proof will vary depending on ambient temperature. At 70F (21C) proofing takes about an hour. It can take up to twoish hours in a chilly kitchen (raises hand!). 

If you’d like to speed this process along, you can put the loaf in a turned off oven with the light on. Just be sure to remove the loaf before preheating your oven for baking! 

Baked maple oat sourdough sandwich bread in a loaf pan  Hand with a knife slicing the sourdough. Sliced Maple Oat Sourdough Sandwich Bread on a board.

A Few Recipe Notes

  • Looking for a starter? Check out how to make a sourdough starter! 
  • This maple oat sourdough sandwich bread calls for whole wheat bread flour which can be challenging to find. If unavailable, use regular whole wheat flour. The difference is subtle but whole wheat bread flour yields a little bit stretchier dough, and is easier to work with. 
  • Shaping a sandwich loaf seems more challenging than shaping a boule, but this dough is pretty forgiving. With practice, it’ll become easier. 
  • The whole rolled oats are a nice surprise in this dough. They soften as the dough ferments, so they’re barely noticeable yet they add a lovely, earthy flavor and whole grain nourishment. 
  • Freezer friendly? Yes please! Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature. If using for toast, toast directly from freezer to oven. 

Multigrain Sourdough In a Dutch OvenLooking for more sourdough recipes to challenge your bread baking prowess? Check out my Seeded Multigrain Sourdough Bread or try Everyday Sourdough for beginning sourdough makers. 

______________________________

My Sourdough Toolkit (affiliate links): 

  • Loaf Pan – similar to the one I use 
  • Bench Scraper
  • Food Thermometer
  • Digital Scale
  • Bowl Bonnets – so handy and durable!

More Sourdough Recipes to Love

  • Cranberry Orange Sourdough Scones – use discard
  • Sourdough Oatmeal Pancakes – use discard
  • Soft Sourdough Dinner Rolls
  • Sourdough Pizza Dough
  • Easy Sourdough Discard Biscuits
  • Light and Tender Sourdough Shortcakes – use discard
  • Seeded Multigrain Sourdough Bread
  • Everyday Sourdough
A sourdough sandwich bread loaf setting on a cutting board.
Print Recipe

Maple Oat Sourdough Sandwich Bread

Cook Time:50 minutes
Servings:1 loaf
Calories:2303kcal
Author:Traci York | Vanilla And Bean
**Advanced Prep Required - you'll need a sourdough starter**
Lightly sweetened, maple oat sourdough sandwich bread features whole rolled oats and whole wheat flour. It has a soft tender crumb and earthy flavor, ideal for sammies and toast! This recipe is vegetarian and vegan friendly.
A Note on HYDRATION - Flours vary in their moisture content from brand to brand. Additionally, local humidity conditions will impact how your dough feels from one batch to another. If the dough feels a bit too dry, try adding a teaspoon of water (more if needed). Too wet? Add more flour, a little at a time (only after the soaker is added). Even if you weigh your ingredients (which I highly recommend), this is not uncommon. As you gain experience in making sourdough, you'll gain a better understanding of how your dough should look and feel.
Time above does not include the amount of time for fermentation, shaping and proofing which takes between 8-14 hours, depending on ambient temperature. Use the time as a guide, not as a determining factor.
_______________________
Example Bakers Schedule:
Friday-Saturday: feed starter.
Saturday night: mix dough and ferment overnight.
Sunday morning: shape dough, allow to rise (proof), bake. 
________________________
Serving size depends on how thick or thin the loaf is sliced. I can get about 12 thick slices or 15-16 thiner slices out of this loaf.

Ingredients

For the Soaker:

  • 1 C (100g) Whole Rolled Oats plus 2 Tbs for the top
  • 1/2 C (105g) Water room temperature

For the Dough:

  • 3/4 C (150g) Sourdough Starter 100% hydration, previously feed and bubbly
  • 1 C (230g) Milk (nut milk or whole dairy milk) I use 1/2 diluted unsweetened cashew milk - 80F (26C)
  • 1/4 C (80g) Maple Syrup
  • 1 Tbs (14g) Olive Oil + more for oiling the pan
  • 1/2 C + 1 Tbs (100g) Whole Wheat Bread Flour (see note**) or whole wheat flour
  • 2 C + 3 1/2 Tbs (300g) Bread Flour
  • 1 1/2 tsp (10g) Fine Sea Salt

Instructions

For the Soaker:

  • Add the oats to a small bowl and pour the water over them. The water wont fully cover the oats - that's okay. Set aside.

For the Dough:

  • Mix the Dough: In the evening, whisk the starter, milk, maple syrup and oil together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become.  The dough will feel stiff and it will stick to your fingers as you go.  Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can.
    Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter. 
  • Incorporate the Soaker: After the dough has rested, mix in the soaker. To do this, dump the soaker on top of the dough and begin kneading and folding the dough over and on top of itself, incorporating the ingredients of the soaker. Do this for about 2-3 minutes or until the soaker is evenly distributed in the dough. It will seem like a lot of added bits, but as you work the dough and as the dough develops through fermentation, the soaker will incorporate. The dough will be stiff, wet and sticky. 
    Cover bowl with a damp tea towel, set a timer for 30 minutes and allow the dough to rest for 30 minutes.
  • Fold the Dough: After the dough has rested, fold the dough. To do this, grab a portion of the dough while it remains in the bowl, stretch it up and fold it over, pressing your fingertips into the center of the dough. You'll notice the dough is a little less stiff and more workable at this point. Repeat, until you've worked your way around the dough. If the dough feels *too* stiff, you can always let it rest another 15 minutes.
    This is the first fold, and you can stop here and begin bulk fermentation, but If time permits, and optimally, you'll want to repeat this fold two more times as it improves the final dough's structure and crumb. Allow for about 30 minutes between the second and third fold. 
  • Bulk Fermentation (first rise): After the last fold, cover the bowl with a damp towel and allow to rise overnight at room temperature (see note* on optionally retarding the dough). This will take about 8-10 hours at 70F (21C), but in a cooler kitchen the dough can take up to 12-14 hours to rise - this is the norm in my chilly kitchen 66F (18C). Use the time as a guide and not a determining factor.
    The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has about doubled in size.
  • Shape the Dough: In the morning, and with damp fingertips, coax the dough into a floured work-surface.  
    With moist fingers, take a portion of the dough, gently stretch it towards you and fold it over towards the center, pressing it down gently. Repeat this process until you work the dough all the way around the dough. Using a bench scraper flip the dough over, cover with a tea towel rest the dough for 15-20 minutes. 
    While the dough rests, throughly coat the inside of a 9x5" (23cm X 12cm) loaf pan with olive or coconut oil. Set aside.
    Flour the work surface and using a bench scraper flip the dough back over. Use the photos in the blog post to help guide shaping. Gently shape the dough into a rough rectangle (sort of a football/oblong shape if you can) by dimpling the dough (think focaccia), to roughly 6" wide and 8-10" long. Fold the dough lengthwise 2/3 over onto itself and crease it firmly using the pinky side of your hand. Fold the 1/3 piece left towards the crease and pinch the seam closed. Fold in the ends, coming in about an 3/4" - 1" and pinch the seam closed. Flip the bread over and rock it back and fourth a bit and gently fluff the ends in. Cover with a tea towel and allow the dough to rest for about 5-10 minutes.
    Scrape your work surface area of any excess flour and very lightly spritz it with water. Place the dough on the spritz of water (seam side down) and using lightly floured hands, cup the back of the dough and gently pull the it towards you until the surface is taught. Gently "fluff" the ends in again if needed to fit into the loaf pan.
    Once the surface is taut and with one swift move, use the bench scraper to scoop the dough up and, place the dough into the prepared loaf pan.
    If there's any misshapen edges that need tucking in, use a moist rubber spatula to gently finesse and shape the edges of the dough down into the pan.
  • Proof the Dough (second rise): Cover the pan with a damp tea towel and allow the dough to rise until the dough rises to about 3/4" - 1" (2cm - 2.54cm) above the lip of the pan at the center of the dough. The amount of time will vary depending on ambient temperature. At 70F (21C) proofing takes about an hour. In my chilly kitchen, about two hours.
    Set an oven rack in the center of the oven. Preheat your oven to 450F (232C).
  • Bake the Dough: Lightly spritz the top of your loaf with water and sprinkle 1-2 Tbs of Rolled oats over the top.
    Place the loaf into the oven and then, reduce the oven temperature to 400F (204C). Bake for 45-55 minutes, rotating and tenting the loaf at about 25-30 minutes so it doesn't get too dark.
    The bread is ready when the internal temperature of the loaf is between 190F - 205F (87C - 96C). When done, transfer to a wire rack. Cool for 10 minutes in the pan, then transfer to a cooling rack. Cool 1 hour before slicing.
  • Storage Notes: Sourdough is best consumed on the same day it's baked, but it lasts for 3-4 days stored at room temperature.  Store at room temperature cut side down.
    This bread freezes beautifully. Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature. This bread can go straight from freezer to toaster to make the most delicious toast!

Notes

*Retarding during bulk fermentation: after mixing the dough, incorporating the soaker and performing the folds, place the dough in the refrigerator, in the same bowl, covered with a damp tea towel and another dry tea towel on top (this helps keep the dough moist).  Bulk ferment overnight (about 8 -10 hours) in the refrigerator. Pull the dough from the refrigerator and continue bulk ferment at room temperature until the dough has doubled in size. 
**If whole wheat bread flour is unavailable this recipe will also work using whole wheat flour with similar results. Whole wheat bread flour renders the dough a bit easier to work with (more stretchy). 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1loaf | | Calories: 2303kcal | Carbohydrates: 441g | Protein: 66g | Fat: 30g | Saturated Fat: 4g | Sodium: 4061mg | Potassium: 1205mg | Fiber: 29g | Sugar: 50g | Calcium: 218mg | Iron: 11mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Maple Oat Sourdough Sandwich Bread Pin for Pinterest

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  1. Avatar for FaithFaith

    January 27, 2023 at 3:11 am

    5 stars
    I’ve made this multiple times, with honey and maple syrup. I also substitute all bread flour. The first time I made it I also accidentally did 1 c water and 1 c oats and it was a stickier dough, but it still turned out! Everything else I keep the same and it is SO good. I’ve made many sourdough loaf recipes and this is by far my favorite. It’s a great loaf to bring to a gathering with some butter. Will continue to make over and over. :)

    Reply
    • Avatar for TraciTraci

      January 28, 2023 at 11:57 am

      Hi Faith! Thank you for your note, star rating and sharing your success. I’m thrilled to hear you’re enjoying the sourdough!

      Reply
  2. Avatar for Elisa HElisa H

    January 13, 2023 at 2:47 pm

    Can this recipe be doubled to make two loaves, please?

    Reply
    • Avatar for TraciTraci

      January 13, 2023 at 2:55 pm

      Hi Elisa! Makers have commented that they’ve done this with success. I’d divide the dough prior to bulk fermentation for easier handling. I hope this helps! Keep us posted!

      Reply
  3. Avatar for SwatiSwati

    December 7, 2022 at 4:49 am

    This bread cane out perfect! My husband likes the boule shape. Can this recipe be used for a boule as well?

    Reply
    • Avatar for TraciTraci

      December 9, 2022 at 10:46 am

      Hi Swati! Hooray! Thank you for your note and giving the sourdough a go! This recipe can be used for a boule for sure. I bake mine in a Dutch oven. Let us know how it goes!

      Reply
  4. Avatar for Kim ThompsonKim Thompson

    December 4, 2022 at 6:13 pm

    5 stars
    Very good. Nice and light bread. I made 3 small loaves. Coors them for 25 minutes

    Reply
    • Avatar for TraciTraci

      December 5, 2022 at 4:54 pm

      Hi Kim! Thank you for your note and baking tip! SO happy you’re enjoying the sourdough :D

      Reply
  5. Avatar for KarlaKarla

    November 14, 2022 at 7:04 pm

    5 stars
    I’ve made it twice now, very tasty. Just wondering if I could use honey instead of maple syrup? We don’t usually have maple syrup in the house but usually have honey. Thanks!

    Reply
    • Avatar for TraciTraci

      November 15, 2022 at 12:30 pm

      Hi Karla! Hooray for a tasty sourdough loaf! You can use honey instead of maple. Several makers have commented they’ve had success with it!

      Reply
  6. Avatar for AudaryaAudarya

    July 27, 2022 at 10:13 am

    Hi Traci,
    I followed your recipe exactly, used the same brand of bread flour. But the inner part seems dense rather than fluffy, the 2 times that I have tried. The crust is fine, though. Also, the dough seems a bit sticky even after 3 sets of stretch and pull. Suggestions please?

    Reply
    • Avatar for TraciTraci

      July 27, 2022 at 2:19 pm

      Hi Audarya! I’m sorry to hear your bead is dense. My first thought is your starter. Did it pass the float test? Also, I’m curious about bulk fermentation… at what temperature, and is the dough fully doubling during bulk? Keep us posted!

      Reply
    • Avatar for TraciTraci

      July 27, 2022 at 2:34 pm

      About the dough being sticky… hold off a bit of water (two to three tablespoons) next time and compare how the dough feels and bakes up.

      Reply
  7. Avatar for RobertRobert

    July 10, 2022 at 10:06 pm

    What would the vegan recipe for this bread look like? And is sprouted wheat an acceptable substitute for the whole wheat flour?

    Reply
    • Avatar for TraciTraci

      July 10, 2022 at 11:30 pm

      Hi Robert… the images for this recipe is of a vegan loaf. I always use homemade cashew milk, but you can use your favorite plant milk. I’ve never baked with sprouted wheat but a quick google search landed me on Cooks Illustrated where they said you can sub sprouted wheat for whole wheat. Lmk if you give the loaf a go!

      Reply
      • Avatar for RobertRobert

        July 13, 2022 at 11:24 am

        Thanks for the info. I am going to try if out this weekend with sprouted flour.

        Have you tried baking this loaf in a covered pan?

        Reply
        • Avatar for TraciTraci

          July 13, 2022 at 12:00 pm

          Hi Robert! I’ve not attempted baking this loaf in a covered pan. Keep us posted on your sprouted flour bake!

          Reply
  8. Avatar for DebraDebra

    June 23, 2022 at 11:06 am

    5 stars
    I made it today and it made great turkey Rueben paninis. I always up the whole grains, so I used 200 grams of whole wheat, part of which was wheat germ and 200 grams of bread flour. I didn’t sprinkle on oats because they often fall off when slicing bread. I used 1% milk because that was all I had.

    Reply
    • Avatar for TraciTraci

      June 29, 2022 at 4:57 pm

      Hi Debra! Thank you for your note and giving the sourdough a go! Rueben paninis sound like a delicious way to enjoy this bread!

      Reply
  9. Avatar for Glenda RosaGlenda Rosa

    June 6, 2022 at 7:15 pm

    5 stars
    I just made this recipe but my loaf isn’t as tall as yours. I must’ve done something wrong. I let it rise in the pan until it was about an inch over the rim. Smells divine though.

    Reply
    • Avatar for TraciTraci

      June 7, 2022 at 11:33 am

      Hi Glenda! It sounds like maybe your starter may have not been quite ready? Did you start with a doubled in size, active starter? Please let me know if you have any questions. I hope you enjoy the bread!

      Reply
  10. Avatar for StephanieStephanie

    May 22, 2022 at 12:09 pm

    5 stars
    This must be the best sourdough loaf I’ve made. I did play fast and loose with your method, as I do, as I was too tired to bother to start it the night before. Instead of leaving 8 hrs and folding again, I did it an extra 3 times beforehand and put straight in tin. Left in my conservatory for 6 hrs and was huge. Also used 200g wholemeal nstead of 100, as I like the fibre. Tastes great. (Didn’t wait an hour to eat some either;))

    Reply
    • Avatar for TraciTraci

      May 25, 2022 at 2:57 pm

      Hi Stephanie! Thank you for your note and sending a smile. SO happy to hear!

      Reply
  11. Avatar for AllisonAllison

    April 20, 2022 at 11:30 am

    5 stars
    Wow, this was delicious! It’s a lovely dough to work with, and I love the overnight room temp proof. I have a chilly house too, so it was nice to go to bed knowing it wouldn’t over-proof! I used white whole wheat flour and had no trouble with the dough.

    Reply
    • Avatar for TraciTraci

      April 20, 2022 at 12:22 pm

      Hi Allison! SO happy to read your note and that the sourdough is a success! Thank you for your tip on the white whole wheat flour (a flour I love).

      Reply
  12. Avatar for LizaLiza

    March 20, 2022 at 5:16 pm

    I love this bread! I have made it 3 times in the last two weeks. I make mini loaves or buns with it but today I doubled the recipe and made 2 larger loaves and 2 mini loaves. I only have all-purpose flour so that’s what I used. I have made bread before so I added a bit more flour but it was still very tacky. My kitchen is on the cool side so it takes longer to rise (12 hrs overnight then about 4 hrs for the second rise) but it turns out yummy every time. Definitely a keeper!

    Reply
    • Avatar for TraciTraci

      March 22, 2022 at 11:02 am

      Hiii Liza! Thank you for your note, giving the sourdough a go and sharing your tips on the flour and mini loaves! SO happy to hear you’re enjoying the bread.

      Reply
  13. Avatar for Jean CriderJean Crider

    February 16, 2022 at 1:26 pm

    After being delighted with your fluffy Sourdough banana muffins I am also delighted by this Maple oat sourdough sandwich bread recipe. I did use light brown sugar as that was all I had, I used 1 cup of King Arthur unbleached organic bread flour, 1/2 cup of Red Mill 100% stone ground whole wheat flour and added 1/2 cup of bourbon soaked golden raisins (just because). My final proofing took over two hours but the ultimate end result was very good. The taste and texture are delightful. Thank you once again for you clear directions from the beginning process to the end. I am no longer intimidated by making sourdough bread, as this has been my first time encounter…and I am old.

    Reply
    • Avatar for TraciTraci

      February 19, 2022 at 10:39 am

      SO happy to hear of your success, Jean! Thank you for sharing your tips (that’s the combination of flours I use too)! Way to go you for jumping in to sourdough bread making… You’re doing it!!

      Reply
  14. Avatar for Lyn BottLyn Bott

    November 25, 2021 at 1:14 pm

    I made this loaf and am so pleased with the result. I am still learning the sourdough process but this loaf was perfect, not sticky and rose beautifully and tastes delicious.

    Reply
    • Avatar for TraciTraci

      December 1, 2021 at 11:13 am

      Hi Lyn! Thank you for your note of success and hooray for enjoying the sourdough process – isn’t it so satisfying?

      Reply
  15. Avatar for HennyHenny

    November 21, 2021 at 5:29 pm

    A perfect sandwich bread!!
    Thanks for your awesome recipe!
    My bread looks exactly the same with your bread pic above.
    I replaced maple syrup with organic raw honey.

    Reply
    • Avatar for TraciTraci

      December 1, 2021 at 11:09 am

      Hi Henny! SO happy to hear you’re enjoying the sourdough. Thank you for your note and sharing your tip about subbing maple with honey – delish!

      Reply
  16. Avatar for AbbyAbby

    November 9, 2021 at 11:55 am

    I have been in search of the perfect sourdough sandwich bread recipe and I believe I have found the one with this! It turned out amazingly!!!

    Reply
    • Avatar for TraciTraci

      November 9, 2021 at 12:01 pm

      Hi Abby! Hooray! SO happy to hear and I truly appreciate your note. The oats offer such a nice flavor!

      Reply
  17. Avatar for LeslieLeslie

    October 16, 2021 at 12:04 pm

    I have made your gluten free sourdough starter. Can I use gluten free starter for this bread?

    Reply
    • Avatar for TraciTraci

      October 17, 2021 at 7:23 pm

      Hi Leslie! Thank you for your note. While I’ve not tried a GF stater in this recipe, I don’t see why it wouldn’t work. Keep in mind the regular starter is 100% hydration whereas the GF starter is 130% hydration, so you may need a bit less water in the recipe. I hope this helps. Please keep us posted!

      Reply
  18. Avatar for StephSteph

    October 15, 2021 at 8:03 am

    5 stars
    So glad I found this recipe!! I doubled it and made 2 loaves, and they turned out brilliantly! Soft, with a beautiful crumb, and fantastic flavor.

    Reply
    • Avatar for TraciTraci

      October 15, 2021 at 3:48 pm

      Hi Steph! Thank you for your note and giving the recipe a try. SO happy to hear you’re enjoying the sourdough. Aren’t the loaves so soft?!

      Reply
  19. Avatar for MargaretMargaret

    September 7, 2021 at 5:50 pm

    5 stars
    Hi, had to leave a comment. I have made this recipe 3 times now. The first time it was a little wet because I was using all purpose flour…I know, but I shop at costco and get the huge bags, and I am stubborn. My husband (who mostly
    prefers pure white bread) loved the first loaf though, and so did I! I ended up troubleshooting and and found that it helped, if using all purpose, like myself to decrease the water content by 30g, give or take a bit. The 3rd loaf was so beautiful. I am going to keep making this one for a while.

    Reply
    • Avatar for TraciTraci

      September 7, 2021 at 9:27 pm

      Hi Margaret! Hooray for a delicious loaf and with AP! Thank you for coming back and leaving a note, sharing your tip and sticking with the recipe (so smart) until you made it work! I know those huge bags of AP you’re talking about :D It’s a win-win that your husband loves it too!

      Reply
  20. Avatar for Ashley JoinerAshley Joiner

    August 17, 2021 at 6:19 pm

    5 stars
    This recipe is so amazing! I’ve had a sourdough starter for well over a year now (her name is Lola!) but I had never made bread before. Sourdough pizza dough, naan, English muffins, even pasta — but bread intimidated me for some reason. Anyway, I made this recipe for my first go at real bread, and it turned out perfect! It was easy to make, it turned out so soft and fluffy, and it tastes SO good. It’s perfect for toast or sandwiches. My husband also loves it! I’ve already made a second loaf and it turned out perfect as well. This is going to be a regular thing, for sure!

    Reply
    • Avatar for TraciTraci

      August 21, 2021 at 3:52 pm

      Hi Ashley! You did it! Can you hear me clapping? I’m so excited you took the leap… and now, you are making sourdough bread too! Thank you for your note :D

      Reply
  21. Avatar for SheriSheri

    August 2, 2021 at 6:57 pm

    Hi Traci!

    I baked this today, and it is a wonderful bread! I split it into two smaller loaves and it makes the perfect little sandwiches! I love the scent of maple and the tender crust. Thanks for the recipe!

    Reply
    • Avatar for TraciTraci

      August 4, 2021 at 10:14 am

      Hi Sheri! Thank you for your note and tip about mini loaves! SO happy to hear!

      Reply
  22. Avatar for KittyKitty

    June 13, 2021 at 1:06 pm

    Beautiful loaf that came out gorgeously in one try. I used whole wheat bread flour from Azure Standard and the crumb has phenomenal texture. I’ve made it twice in the last week, and the most recent loaf I accidentally over proofed it (underestimated TN humidity) and it still didn’t collapse despite being a good 3 inches over the pan. Great recipe, thank you for sharing your talents.

    Reply
    • Avatar for TraciTraci

      June 14, 2021 at 5:34 pm

      Hi Kitty! SO happy to hear you’re enjoying the sourdough. I’m amazing that the dough didn’t collapse (shew!). Thank you for coming back and leaving a note!

      Reply
  23. Avatar for TeresaTeresa

    May 23, 2021 at 6:35 pm

    5 stars
    Delicious bread. Seemed complicated but turned out easier than I thought.

    Reply
    • Avatar for TraciTraci

      May 25, 2021 at 8:14 am

      SO happy to hear Teresa! Thank you for your note :D

      Reply
  24. Avatar for DebbieDebbie

    April 29, 2021 at 9:08 am

    5 stars
    Beautiful Bread! It was so fun to make, tastes great, and let us not forget… it is filled with oat-ty goodness! Thank you for sharing this wonderful recipe.

    Reply
    • Avatar for TraciTraci

      April 29, 2021 at 9:54 am

      Hi Debbie! Hooray! So happy to hear you’re enjoying the sourdough. I’m with you on the oaty goodness… it’s just has wonderful flavor! Thank you for your note.

      Reply
  25. Avatar for scoutscout

    April 23, 2021 at 11:11 pm

    is it normal for the dough to be wet and sticky in the middle of the folding process?

    Reply
    • Avatar for TraciTraci

      April 24, 2021 at 11:46 am

      Hi Scout! In the middle of the folding process, the dough is still somewhat sticky. It should be able to hold somewhat of a shape at this point and should be more tackyish than wet. If it’s too wet, you can sprinkle in a tablespoon of flour as long as you’re doing another fold. I hope this helps!

      Reply
  26. Avatar for abby sturgeonabby sturgeon

    April 2, 2021 at 1:13 pm

    5 stars
    outstanding!

    Reply
    • Avatar for TraciTraci

      April 5, 2021 at 12:26 pm

      So happy to hear, Abby! Thank you for coming back and leaving a note :D

      Reply
  27. Avatar for VanessaVanessa

    March 25, 2021 at 11:33 am

    Thanks for sharing! I bet kids love this recipe too!

    Reply
    • Avatar for TraciTraci

      March 27, 2021 at 9:28 am

      It’s so soft and has a nice, slightly sweet edge!

      Reply
  28. Avatar for SuzanneSuzanne

    March 25, 2021 at 11:31 am

    This look so good! I love a good sweet bread! It’s so nice that it freezes too so you can make a couple at a time!

    Reply
    • Avatar for TraciTraci

      March 27, 2021 at 9:27 am

      Thank you Suzanne! LMK if you give it a go!

      Reply
  29. Avatar for EmilyEmily

    March 24, 2021 at 6:20 am

    5 stars
    I make a double loaf of this bread REGULARLY. It’s easily the best sourdough sandwich bread I’ve made and I’ve tried a LOT. Would love to see more sourdough sandwich loaf recipes! But in the mean time, I’ll keep making this tried and true recipe.

    Reply
    • Avatar for TraciTraci

      March 27, 2021 at 9:25 am

      Hooray! Emily! Thank you for your note and giving the sourdough a go. So happy to hear! I’m working on more sourdough loaves… coming soon!

      Reply
  30. Avatar for Lesley PattersonLesley Patterson

    March 23, 2021 at 4:02 pm

    5 stars
    Thank you!! Made my first loaf of this – baked today.
    This is a fabulous recipe and just may become my go to sourdough bread recipe!! Tastes great and looks great. Crust is very tasty but is softer than the artisanal style breads. Better for my expensive dental work ;-)

    Reply
    • Avatar for TraciTraci

      March 23, 2021 at 4:18 pm

      Hi Lesley! Thank you for your note and giving the recipe a go. So happy to hear you’re enjoying the sourdough, and that lighter and softer crumb!

      Reply
  31. Avatar for VeraVera

    March 18, 2021 at 9:28 am

    5 stars
    It came out beautiful. I used a whole wheat starter and added 65g of whole wheat flour. Baked in a bigger Pullman loaf pan. Followed all the instructions as is – and it worked very well. I like the fact that it works with my schedule – a little work in the evening and then continue the next day, but not too early in the morning. I wish I could upload a picture of my bread here with the comment. Thank you for the recipe!

    Reply
    • Avatar for TraciTraci

      March 18, 2021 at 10:05 am

      Hooray, Vera! Thank you for your note, sharing your tips and giving the sourdough a go! Isn’t it so nice how sourdough can fit into your schedule? I’d love to see a pic of your bread! Please send an email: [email protected]

      Reply
  32. Avatar for Deb RussellDeb Russell

    March 7, 2021 at 8:13 am

    5 stars
    Love this recipe so much, thank you for sharing.

    Reply
    • Avatar for TraciTraci

      March 7, 2021 at 9:57 am

      Thank you for your note Deb! :D

      Reply
  33. Avatar for LindaLinda

    February 26, 2021 at 4:16 pm

    3 stars
    I am relatively new to sour dough bread baking but found this recipe to be way too labor intensive for the results. I appreciate the comprehensiveness of the directions and like using the oats soaker but found my bread to be kind of “doughy”. No complaints from the family and it will make great toast.

    Reply
    • Avatar for TraciTraci

      February 27, 2021 at 10:10 am

      Hi Linda! I’m sorry this sourdough did not meet your expectations.

      Reply
  34. Avatar for Gabriela HLGabriela HL

    February 26, 2021 at 1:35 pm

    4 stars
    I was concerned that perhaps I made a mistake on the amount of flour because the dough was stiff and heavy throughout the stretch and folds. Although it did grow during fermentation, it never stopped being stiff. I went ahead and baked it — the resulting bread is slightly sweet, and moist yet light! A bit baffling but I will be making this again (though increasing amounts by 1/3 to better fit my sandwich mold). Great breakfast toast!

    Reply
    • Avatar for TraciTraci

      February 27, 2021 at 10:14 am

      Hi Gabriela! Thank you for your note. I’m so happy to hear you’re enjoying the sourdough! Indeed, the dough is a bit stiffer due to the amount of whole grains. But a more tender bread emerges due to the oats! Baffling but what a nice result. I added a note on the recipe regarding rest time. Feel free to give the dough an additional 15 minutes between folds to help the dough relax. That’ll make it a bit easier to stretch! Please let us know if that helps!

      Reply
  35. Avatar for GaiñGaiñ

    February 14, 2021 at 5:37 pm

    My bread is delicious, but chewy. Should it be or did I do something wrong?

    Reply
    • Avatar for TraciTraci

      February 18, 2021 at 7:24 pm

      Hi Gain! Thank you for your note. So happy to hear you’re enjoying the sourdough. But this loaf should be soft, with a somewhat chewy crust. Was it the interior or exterior that was chewy… or both?

      Reply
  36. Avatar for MelMel

    January 31, 2021 at 8:14 pm

    This loaf is so delicious! I’ve made it twice and both times it bakes a little lopsided. I think it has to do with my shaping. Any tips how to make it a bit more even?

    Reply
    • Avatar for TraciTraci

      January 31, 2021 at 8:34 pm

      Hi Mel! So happy to hear! Indeed, it’s the shaping. Here’s something different to try. Instead of folding in 1/3 then again, then folding the ends, try shaping into a rectangle the length of the pan and rolling the dough into a log (like cinnamon rolls). Pinch the bottom seem and transfer it to the pan. I hope this helps and the loaf comes out even next time!

      Reply
  37. Avatar for MaddieMaddie

    January 24, 2021 at 3:23 pm

    5 stars
    This is DELICIOUS. Pretty sure I did something wrong because my loaf turned out gigantic haha but the bread tastes great. I will make this again! Thank you for sharing!

    Reply
    • Avatar for TraciTraci

      January 24, 2021 at 6:20 pm

      Hi Maddie! It sounds like you had some amazing oven spring (!!). Thank you for your note. So happy to hear!

      Reply
  38. Avatar for Brenda BerndtBrenda Berndt

    December 17, 2020 at 9:15 am

    5 stars
    I’m always on the lookout for super sandwich bread, as I bake 45 loaves a week to sell at a Farmers Market. This sounded super and is cooling on the counter now. Because I bake in such volume, I use a mixer and it worked fantastic and I didn’t have to stretch and fold. I also divided the dough into quarters and used the Japanese Milk Bread technique on it. It’s looks mighty good! Would love to show you a pic, but don’t know how on this site.

    Reply
    • Avatar for TraciTraci

      December 17, 2020 at 9:33 am

      Hi Brenda! Thank you for your note and giving the recipe a go! Would love to try the Milk Bread technique on this loaf – how wonderful! I don’t have photo sharing capability here, but if you’re on IG or FB, you can share there or email me [email protected] ! I’d love to see!

      Reply
  39. Avatar for JennyJenny

    December 15, 2020 at 11:56 am

    Hello! If my starter is maintained at 80% hydration, how would you recommend tweaking your recipe? Can’t wait to try!

    Reply
    • Avatar for TraciTraci

      December 15, 2020 at 1:49 pm

      Hi Jenny! At 80% hydration, I’m thinking you’d need to increase the water in the recipe only slightly. But by how much, I’m not exactly sure. I’m sorry I can’t be of more help.

      Reply
  40. Avatar for Sherice PotterSherice Potter

    December 10, 2020 at 6:17 am

    I’m so excited to try this bread. I put it in the fridge overnight and have it proofing in my warm spot now! I love reading through comments.. next time I’m using honey and adding some seeds!! we love seed bread in our house but it’s so spendy!!

    However…. I do not have one large loaf pan but 2 smaller loaf pans so we shall see how that plays out!! I’ll get a larger one when I can.
    Cheers!!

    Reply
    • Avatar for TraciTraci

      December 12, 2020 at 12:58 pm

      Hi Sherice! Thank you for your note and giving the recipe a go. Honey and seeds sound lovely! How’d the smaller loaf pans work out?

      Reply
  41. Avatar for AnikoAniko

    December 6, 2020 at 9:27 am

    Hi Traci,

    looks amazing, and would like to try it .
    is is ok to change maple sirup to honey, and what is the conversation rate is it 1:1?

    thank you

    Reply
    • Avatar for TraciTraci

      December 6, 2020 at 10:19 am

      Hi Aniko! Honey will work just fine – same amount, but it may darken the crust a little faster. You may need to tent the bread to protect the crust. Other makers have used it (see comments below) with success. I hope this helps and you enjoy the sourdough!

      Reply
  42. Avatar for CandaceCandace

    November 17, 2020 at 1:39 pm

    5 stars
    My absolute favorite bread. Everyone who tries it falls in love!

    Reply
    • Avatar for TraciTraci

      November 17, 2020 at 3:49 pm

      Awh, thank you for your note and giving the recipe a go Candace! I’m so happy to hear you and those that you’re sharing it with aare enjoying the sourdough. I think it’s the oats that really make this bread so flavorful!

      Reply
  43. Avatar for DeeHagenDeeHagen

    November 15, 2020 at 9:23 am

    5 stars
    This was my first attempt at traditional loaf of sourdough bread. It was easy to make and turned out great. Mine doesn’t have much air in the crumb but that’s okay for a sandwich loaf. I did think the directions were a little more detailed than necessary but I’ve been baking sourdough for a while now. I’ll definitely make this again.

    Reply
    • Avatar for TraciTraci

      November 15, 2020 at 5:15 pm

      Hi Dee! Thank you for your note and giving the recipe a go. So happy to hear you enjoyed the recipe!

      Reply
  44. Avatar for Kelly NahasKelly Nahas

    October 29, 2020 at 11:50 am

    5 stars
    This is one of my favorite loaves! I used steel cut oats and am so glad I did- it made the bread chewy and hearty. Next time I’ll cut back on the maple syrup. I also added maple extract. Maybe that’s cheating, but it’s very good. I also used almond milk. I fed my starter around 9am, mixed my dough around 5. All of my tests and stretches and folds were done around 7 so I let it bulk rise on the counter all night. Formed into a loaf pan around 6am and by 8, my bread was in the oven baking. My kids love it! Thanks for the recipe. It’s a keeper!

    Reply
    • Avatar for TraciTraci

      October 30, 2020 at 5:19 pm

      Hooray! Thank you for sharing your notes and success, Kelly! Did you cook the SCO before you added them to the dough? Maple extract sounds amazing!

      Reply
      • Avatar for Kelly NahasKelly Nahas

        November 6, 2020 at 5:27 am

        I didn’t cook them! I boiled the water and let them soak for probably 30 minutes as I did the first steps of the recipe. They get a little soft before you incorporate them, but once the load is baked, the oats add a little soft crunch and texture that is perfect.

        Reply
        • Avatar for TraciTraci

          November 8, 2020 at 2:33 pm

          Ohhh Thank you for your tip Kelly! Sounds amazing!

          Reply
          • Avatar for dana johnsondana johnson

            August 30, 2021 at 4:32 pm

            5 stars
            Hi Traci. Thanks for this super delicious sourdough recipe. I’m new to the bread baking and sourdough world so am definitely on a learning curve. I have made this recipe several times (have a loaf fermenting on the counter now!) and it is my favorite of all the recipes I have tried so far, and there have been many. I use honey in place of maple since I’m not a big fan of maple flavor. My only issue has been that the loaves have been a bit dense at the bottom, but I’m sure this is not a recipe issue, rather me not having developed a good bakers instinct yet and not hitting the fermentation or proof timing right. Dense on the bottom has been consistent in most of my bakes. Any insight would be appreciated!

          • Avatar for TraciTraci

            August 30, 2021 at 5:58 pm

            Hi Dana! Thank you for your note and enjoying the sourdough. SO happy to hear! With regards to the dense bottom, I’ve not experienced this. However, it seems to be a proofing issue from my quick search online. I’ve read a dense bottom can result when the dough is overproofed. Have you tried the poke test to make sure your dough is properly proofed prior to baking? Wet your finger and gently poke the dough with your fingertip. If it instantly springs back, it’s underproofed. If it doesn’t spring back at all, or only slightly, it’s overproofed. If the dough springs back in slow motion most of the way (but still leaves a slight indent), it’s ready to bake. It’s better to poke early than late. Too, be sure to keep a sharp eye on how high the dough has risen above the rim. Use a ruler and get down low so you can see the actual height next to the rim of the pan. I hope this helps Dana! Please keep us posted!

  45. Avatar for Lacey WalkerLacey Walker

    October 17, 2020 at 1:34 am

    5 stars
    Just wanted to let you know I made a double batch of this bread and served one loaf at a party yesterday, just simply sliced with butter. Big hit! I love your idea for combining oats and maple into an enriched loaf. The flavor has a lot of complexity and the texture is so nice. I used steel cut oats because I like having the chewy pieces. I will make this regularly!

    Reply
    • Avatar for TraciTraci

      October 17, 2020 at 2:00 pm

      Hooray for a double batch! Isn’t that combination so comforting and delicious? I love the earthy notes of this loaf… so simple, but so enjoyable. Thank you for your tip on using steel cut oats. I’ll have to give that a go!

      Reply
  46. Avatar for ElyseElyse

    October 7, 2020 at 11:40 am

    5 stars
    Great recipe, now on regular rotation in our house! Think it would work to add seeds?

    Reply
    • Avatar for TraciTraci

      October 8, 2020 at 1:16 pm

      Hi Elyse! Thank you for your note! I love this loaf too! Seeds would be delicious in this loaf, but I wouldn’t add more than maybe 4 Tbs as the bulk may become too much for the loaf pan. I hope this helps!

      Reply
  47. Avatar for SheilaSheila

    October 7, 2020 at 7:49 am

    Traci-My husband and I love this bread. I’ve made it a few times with maple syrup as called for, but tried honey this week as suggested in a prior comment. The sweet/sour contrast is more subtle with the honey. Delicious! Thank you!

    Reply
    • Avatar for TraciTraci

      October 7, 2020 at 10:12 am

      Hi Sheila! Thank you for your note and giving the recipe a go! SO happy to hear you’re enjoying the reicpe! Thank you for your tip about the honey :D

      Reply
  48. Avatar for SharlaSharla

    September 6, 2020 at 3:55 pm

    I LOVE LOVE this bread. After trying several different recipes, my family wants nothing else!

    Reply
    • Avatar for TraciTraci

      September 22, 2020 at 7:56 am

      SO happy to hear Sharla! Thank you for your note and giving the recipe a go!

      Reply
  49. Avatar for NatalieNatalie

    August 18, 2020 at 10:45 am

    5 stars
    HI. I’m excited to try the recipe – any chance I can use water instead of milk? We are quarantined (again – at least this time it’s so 2 kids can go to college next week) and I don’t have any dairy-free milk in the house… Thanks!

    Reply
    • Avatar for TraciTraci

      August 18, 2020 at 12:02 pm

      Hi Natalie! It’ll be fine. You may have to adjust the hydration slightly (adding a bit more water). The bread won’t be quite as soft, but you’ll still have delicious bread! I hope this helps and you the transition to college goes okay.

      Reply
  50. Avatar for AmandaAmanda

    August 12, 2020 at 1:11 am

    Thanks for the recipe! Have you ever used steam for the first part of baking? I am so used to using steam for the first 15mins of baking, so just curious. I’d love to know your thoughts, though I’d assume you don’t as you didn’t put it in the recipe 😂.

    Reply
    • Avatar for TraciTraci

      August 12, 2020 at 10:16 am

      Hi Amanda! Yes, I have. I haven’t done it in a while though because I busted the glass in the oven door by splattering cold water on it – I’m ruined. At the bakery, we used steam injected ovens. So, if you can do it, I say go for it! The crust is so nice either way – but crustier with steam. For this bread, I prefer a soft crust, so I don’t attempt steaming. I hope this helps!

      Reply
  51. Avatar for Jocelyn WalkerJocelyn Walker

    August 9, 2020 at 2:59 pm

    5 stars
    Delicious! I will be making again and again. I did cut down on the maple syrup second time I made it and the bread still tasted wonderful.

    Reply
    • Avatar for TraciTraci

      August 10, 2020 at 7:25 am

      Hi Jocelyn! Thank you for your note and giving the recipe a go. SO happy to hear you’re enjoying the sourdough!

      Reply
  52. Avatar for Jane MushenheimJane Mushenheim

    August 8, 2020 at 2:56 pm

    5 stars
    This was excellent and the softest sourdough bread I have made so far
    The extended time tips helped alot, with just letting it rise overnight. The flavor is just right. I will try to extend the timing on my other sourdough recipes. Thanks for the great recipe and teaching tips.

    Reply
  53. Avatar for Vena SagarVena Sagar

    August 4, 2020 at 4:24 pm

    Made honey oat bread today , came out beautiful I will be it again, wonderful taste , love it.

    Reply
    • Avatar for TraciTraci

      August 4, 2020 at 4:25 pm

      So happy to hear Vena! Thank you for your note and giving the recipe a go!

      Reply
  54. Avatar for KristaKrista

    July 26, 2020 at 3:04 pm

    5 stars
    This was fantastic! My favorite bread I’ve made. Thank you!

    Reply
  55. Avatar for VictoriaVictoria

    July 6, 2020 at 10:27 am

    Hi, there!!

    Quick question for you! I’m retarding the dough overnight in the fridge with plans to finish it up today once I get home from work. How long would you guess I’ll need to proof the dough once it comes out of the fridge? Would it be the full 8-10 hours? The hubs is working from home, so I was going to have him pull it out for me to get the rise started. I don’t know if I trust him to shape and bake it… :)

    Reply
    • Avatar for TraciTraci

      July 6, 2020 at 4:14 pm

      Hi Victoria! Bulk ferment until the dough doubles in size (in or out of the fridge or a combination of the two), then shape the dough. After you shape the dough and have it in the pan, proof the Dough (second rise): Cover the pan with a damp tea towel and allow the dough to rise until the dough rises to about 3/4″ – 1″ (2cm – 2.54cm) above the lip of the pan at the center of the dough. The amount of time will vary depending on ambient temperature. At 70F (21C) proofing takes about an hour. In my chilly kitchen, about two hours. LMK if you have any other questions! I hope this helps.

      Reply
  56. Avatar for AnishAnish

    June 27, 2020 at 12:40 pm

    Hi Tracy. I baked your bread recipe today and I was wondering what was the weight of the baked bread in your case? I am pretty new to sourdough baking and still figuring out what to expect in each stage. It was pretty hot today, hence my first rise completed in around 5 hrs (doubled, jiggly, bubbles just beneath the surface), although dough was pretty sticky so had a tough time shaping. Unlike your bread, I ended up with harder crust. Not sure what I am doing wrong.

    Reply
    • Avatar for TraciTraci

      June 27, 2020 at 2:34 pm

      Hi Anish! Thank you for your note! I didn’t weigh this loaf, but I will next time I make it and will update the post. For bulk fermentation (first rise) try to slow that time down a bit, if anything, for flavor development. Retarding the dough in the fridge will slow the rise down a bit. The dough is sticky, and shaping takes practice. If needed, use moist hands to reduce sticking – there’s a fine balance between most hands and using flour to help us handle the dough. When mixing, you can reduce the hydration a bit maybe by 1/4 C first and add more if the dough seems to dry. As far as a harder crust, I’m not sure there. Did you add the oil?

      Reply
      • Avatar for WendyWendy

        September 27, 2020 at 9:43 pm

        Hi Traci,
        My starter is 60%…what’s your recommended adjustment?

        Reply
        • Avatar for TraciTraci

          September 27, 2020 at 9:58 pm

          Hi Wendy… I’m afraid I don’t understand your question. Can you clarify please?

          Reply
  57. Avatar for annie@ciaochowbambina[email protected]

    June 26, 2020 at 1:42 pm

    5 stars
    Your bread posts give me all the feels, Traci! Such a beautiful offering. Would love a slice toasted with a smear of orange marmalade to go with my morning coffee!

    Reply
    • Avatar for TraciTraci

      June 27, 2020 at 2:17 pm

      Thank you Annie! Orange marmalade?! My mouth just watered!

      Reply
  58. Avatar for AndreaAndrea

    June 26, 2020 at 8:54 am

    5 stars
    I made this as described, though I had to retard the second rise in the fridge for an hour or two. No problem. It rose beautifully and made a very sliceable, delicious loaf. Keep the sourdough recipes coming! I have tried all except for the croutons and every one has been a success.

    Reply
    • Avatar for TraciTraci

      June 27, 2020 at 2:16 pm

      Hi Andrea! Thank you for your note, kind words and giving the recipe a go! SO happy to hear you’re enjoying the sourdough (and other bread recipes on the blog!). Love how you retarded the dough to make it fit your schedule!

      Reply
  59. Avatar for Melanie AdamsMelanie Adams

    June 25, 2020 at 8:06 am

    5 stars
    This is the perfect sandwich bread! Slightly sweet, slightly sour, with a tender and delicate crumb. For my first go at it I swapped honey in for the maple syrup because honey oat bread is my absolute fave (though I do plan to try it as written, you know, for comparison purposes), I used oat milk because that’s what I had, and I also upped the amount of bread flour to 400g. I think its my kitchen’s microclimate but less than 3 cups of flour to that amount of starter gives me a sloppy messy dough that is impossible to shape. Increasing the flour from the start made it a little tough to stretch but very easy to do a final shape on. Overall I’m definitely pleased with this recipe. Thanks Traci!

    Reply
    • Avatar for TraciTraci

      June 25, 2020 at 8:30 am

      Hi Melanie! So happy to hear you’re enjoying the sourdough! Thank you for your note and sharing your tips and subs. So glad to hear you adjusted as needed and that the final shape was easy. I love the slightly sweet, slightly sour notes too…. and the crumb!

      Reply
  60. Avatar for RosemaryRosemary

    June 18, 2020 at 6:32 pm

    This worked great when I tried it. Followed instructions exactly as written and it turned out great, and the oats really aren’t that apparent in the final product.

    Reply
    • Avatar for TraciTraci

      June 18, 2020 at 8:37 pm

      Hi Rosemary! So happy to hear you’re enjoying the sourdough! Thank you for your note. Isn’t it so nice how the oats just melt into the crumb?

      Reply
  61. Avatar for AlisonAlison

    June 18, 2020 at 11:28 am

    Hi! I love your 10 grain seeded sourdough loaf and just gave us a try. It turned out pretty well, but did not rise quite as much as yours did. Any ideas why that might be? I know the oven spring from the Dutch oven helps the other rounds along.

    Reply
    • Avatar for TraciTraci

      June 18, 2020 at 12:59 pm

      Hi Alison! I’m Curious about the proof. Did you allow it to rise to about 1” above the lip of the pan measured at the center of the dough?

      Reply
  62. Avatar for Sonam ChandokSonam Chandok

    June 18, 2020 at 12:26 am

    Hi! I wanted to check as to how can I modify bulk fermentation and proofing timings in a very hot environment. Everytime I make sourdough I feel I tend to overproof it due to the hot environment I live in. Please let me know if you have any suggestions that could help.

    Reply
    • Avatar for TraciTraci

      June 18, 2020 at 8:13 am

      Hi Sonam! You can slow down fermentation by putting the dough in the fridge theN allowing it to finish fermenting at room temp. Follow the signs (in the recipe) for when the dough is done bulk fermenting. For proofing, you want the dough to rise 1” above the lip of the pan at center… same as what the recipe indicates. You can try doing this in the fridge, but you’ll need to keep an eye on it, checking to see when it’s ready for baking.

      Reply
  63. Avatar for Cheryl SchlegelCheryl Schlegel

    June 17, 2020 at 11:53 am

    I need to try this! Could I change the ratio of unbleached flour and whole wheat? I’d like to use more whole wheat. Also, in the past I’ve added a few tablespoons of wheat gluten when I’m out of bread flour, so I think I’ll try that too.

    Reply
    • Avatar for TraciTraci

      June 17, 2020 at 12:04 pm

      Hi Cheryl! While I’ve not made this loaf with a higher ratio of whole wheat, you can certainly give it a go. You’d need to adjust the hydration up, by how much, I’m not sure.

      Reply
  64. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    June 17, 2020 at 8:53 am

    5 stars
    I’m very envious of your bread baking skills, Traci. This is another winner – bet it makes the best sandwiches and toast! Your home must smell delicious when you’re baking this. Pinning to share.

    Reply
  65. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    June 15, 2020 at 6:48 am

    5 stars
    You have become quite the expert at baking bread Traci! That’s one gorgeous loaf. We really enjoy homemade bread whenever I decide to challenge myself and make it. I need lessons from you though! Pinning this and can’t wait to give your recipe a try someday soon!

    Reply
  66. Avatar for Nathan SeamistNathan Seamist

    June 13, 2020 at 8:19 pm

    Very Nice Traci, I bake breads a lot and mine it’s always semi sourdough. I have not bake a regular sourdough yet. I will have to give a try…. Nice… Nathan

    Reply
    • Avatar for TraciTraci

      June 15, 2020 at 4:45 pm

      Thank you, Nathan!

      Reply
  67. Avatar for SueSue

    June 13, 2020 at 10:32 am

    Hi, I wanted to check the measurements of the loaf tin you mention – it says 9 x 5” but the cm equivalent don’t look right. 9” is about 23cm. Probably just typos but it confused me when reading the method

    Now I’ve got the hang of sourdough bread I may give this a try as a loaf I can use for sandwiches is very appealing. Thanks for posting it

    Reply
    • Avatar for TraciTraci

      June 13, 2020 at 12:59 pm

      Hi Sue! Thanks for your catch. It’s fixed! That would be a tiny pan in cm!

      Reply

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