The Last Sandwich Bread Recipe You'll Ever Need | Full Masterclass

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: https://thbrco.io/blog-flour Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora Mulino Padano 15% protein: https://thbrco.io/mulino-flour Follow me here too: Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Hoodies/T-Shirts: The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton Cooling rack: https://thbrco.io/cooling-rack Dough scraper: https://thbrco.io/dough-scraper Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round Dutch oven with glas lid (Brovn): https://thbrco.io/dutch-oven-glas-lid Infrared thermometer: https://thbrco.io/infared-meter Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid No stick spray (vegetable based): https://thbrco.io/non-stick-spray pH meter to check acidity: https://thbrco.io/ph-meter Weck starter jars: https://thbrco.io/weck-jars Useful videos: Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill Make your starter more active: https://thbrco.io/more-active-starter Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe Sourdough starter: https://thbrco.io/make-sourdough-starter 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: https://the-bread-code.myteespring.co/. 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