How to make a delicious crusty farmhouse sandwich loaf by hand, easy step by step instructions from start to finish.
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900g / 2lb loaf tin on Amazon UK
Homemade butter
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Tupelo Train by Chris Haugen
Front porch blues by Chris Haugen
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26 Comments
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John, I did this last night. Delish! I ate pretty much the whole loaf, so I’m going at it again today. I’m going to experiment this time and add a bit of barley malt syrup and we’ll see what happens.
I was making pizza dough that called for the powder, so I substituted using he syrup and it came out incredible. I had some left over from a bagel recipe and I’m glad I had it.
I’ll update on results.
Thanks!
Giving it a try in a bit. Can’t wait!
Another good test for water is put your finger in the water and it should feel like the sort of temperature a bath feels like after it's been left to cool for about half an hour
Great bread recipes, need not go anywhere else. Great having everything in grams, almost fool proof except for one factor, me.
Fantastic, recipe, John! I doubled the recipe and made two terrific, crusty, light loaves –one for the freezer. Thank you!
Hello John. Made this twice now and it's a big hit with the family. I live in the US now, and this reminded me of my local British bakery back in the day. Two questions: I have wrist arthritis – if I use a mixer, what setting and for how long? Also, can you double all the ingredients and knead all together, then separate to bake in two tins? Thanks in advance.
@John Kirkwood Why do we de-gas the dough? I thought the whole idea of proofing it was to get the gas into it and make it rise?
This video showed me how to improve on previous attempts at bread baking. A no nonsense, well paced information delivery and an easy going narration. Thanks again John.
Hi, are the cooking temperatures normal or fan assisted?
Thank you, John! We can’t wait to give this recipe a try 😊
Hi John, This is my favourite go-to recipe. However, I have noticed that my tin of Saf-Levure yeast, bought online has reached its BB date and I have noticed it's getting a tad lazy. I now have a 500g pack of Fermipan which I am told is the professional choice. Have you any experience of it and what yeast brand do you prefer, please.
John, you mentioned in another bread video to use Bread Flour at least 12% I have King Arthur at 11.7 % but I don't have access to anything higher . . . what % do you use ? ? where can I order it ? ?
This is a great method, John! Thanks you for sharing your expertise. Out of curiosity, what kind of bread tins do you use?
New subscriber! Great recipe thank you so much!!!!🌻
I made it with the measurements provided on the website ( for the cups conversion, I haven’t gotten a scale yet o7 ) and it ended up very wet/wasnt able to be kneaded, so i put it into the electric mixer with a bread hook for the remaining kneading time. It ended up… too wet(?) i think, and since I couldnt form it into a ball, I ended up plopping it onto the proofing bowl as it was – I was wondering, for something like this/if I end up redoing this – would it have been best to add a bit more flour? or is there something else you think I might be missing? (Temp in house is 70’s(F), but shouldn’t have effected the dough too much
Your temperature of 180 is that for a fan forced oven or not?
Thanks!
Can I substitute white for brown flour?
Goodness me, this is a great recipe. I'm not bad at baking bread, but following this recipe has given me a wonderful sandwich loaf, and I used part of it to make my first ever rolls. I even did a small braid. The rest of your recipes look like good, wholesome British grub and I'll be trying a few soon. Thanks for the clear, no-nonsense video.
I really want to buy one of your books but I'm struggling to find out what recipes are in each one; is there an index listing somewhere?
what kind of flour do you use ?
Thank you for sharing Mr. Kirkwood. Kindly provide us with the brand and model of your thermometer gun. Much appreciated.
Did I hear a fan going in the oven? Must I also bake with the fan on??
Hiya John.
Another great recipe!!!
Would you have the link for your thermometer??, as i purchased one from Amazon and it's packed in already after 4months.
TIA. .
Thanks for all these great ideas for fun things to try
I bought the tin that you recommend. The bread flew out of it perfectly thank you for the recommendation.