Soft Easy Sourdough Bread Recipe
Craving the warm, comforting aroma of freshly baked bread? This Soft Easy Sourdough Bread Recipe brings the charm of artisanal baking straight to your kitchen. With a tender crumb, a slightly tangy flavor, and a golden crust, this bread is perfect for sandwiches, toast, or simply enjoying with a pat of butter. Even if you’re new to sourdough, this recipe keeps things simple without compromising on flavor or texture.
Ingredients List
Dough Ingredients
500 g (4 cups) all-purpose flour
60 g (4 tbsp) unsalted butter, softened and cut into cubes
12 g (1 tbsp) sugar
9 g fine sea salt
50 g (1/4 cup) bubbly, active sourdough starter (100% hydration)
270 g (1 cup + 2 tbsp) warm water
Required Kitchen Tools
Baking sourdough bread is easier and more enjoyable when you have the right tools on hand. Here’s what I use every time I make this bread:
Mixing Bowl – A large bowl makes it easy to combine ingredients and knead the dough.
Bench Scraper – Perfect for folding the dough and cleaning your workspace.
Dutch Oven or Bread Pan – For baking, a covered Dutch oven helps achieve a perfect crust and soft interior.
Kitchen Scale – Accurate measurements make a huge difference in sourdough baking.
Kitchen Towel or Plastic Wrap – Essential for covering the dough while it rises to maintain moisture.
Having these tools ready ensures your sourdough journey is smooth and enjoyable.
Dough Preparation
The key to soft, flavorful sourdough bread lies in the dough preparation. Here’s how I make mine step by step.
Mixing the Ingredients
First, I combine the flour, sugar, and salt in a large mixing bowl. Then I add the sourdough starter and warm water, stirring until a sticky dough forms. Once all ingredients come together, I fold in the softened butter gradually. The dough should feel elastic but slightly tacky—this is what creates a soft crumb later.
Kneading and Bulk Fermentation
After mixing, I knead the dough either by hand for about 10 minutes or in a stand mixer with a dough hook for 5 minutes. Then, I cover the bowl with a clean towel and let the dough rest for 30 minutes. I perform a series of gentle folds every 30 minutes during a 2-3 hour bulk fermentation. The dough should nearly double in size and feel airy when ready.
Shaping the Sourdough Loaf
Proper shaping ensures an even rise and a beautiful crust. Here’s my method:
Deflate the Dough Gently: After bulk fermentation, I turn the dough onto a lightly floured surface and gently press it down to release air.
Shape into a Loaf: I fold the edges into the center, creating tension on the surface. Then I roll the dough gently into a tight oval or round shape depending on your baking vessel.
Final Proofing: I place the shaped dough in a floured banneton or a greased bread pan and cover it for 1-2 hours, allowing it to rise until slightly puffy.
Baking the Bread
Baking is where the magic happens.
Oven Temperature and Timing
I preheat my oven to 230°C (450°F) with a Dutch oven inside for 30 minutes. Once hot, I carefully place the dough inside, cover it, and bake for 25 minutes. Then, I remove the lid and bake for an additional 15-20 minutes until the crust turns golden brown. The internal temperature should reach around 95°C (203°F) for a perfectly baked loaf.
Achieving a Soft Crumb
To keep the bread soft while maintaining a crisp crust, I bake it covered initially. This traps steam, allowing the crumb to stay tender. Once uncovered, the crust develops that golden, slightly chewy exterior everyone loves.
Serving and Enjoying
Suggested Ways to Enjoy
This sourdough bread is versatile and pairs with almost anything:
Butter and Jam: A classic choice for breakfast or snack.
Sandwiches: Its soft interior holds fillings beautifully.
Soup or Stew: Perfect for dipping into warm, hearty dishes.
Slicing it fresh while slightly warm is my favorite way to enjoy the bread, letting the flavors and aroma shine.
Storage Instructions
Keeping Bread Fresh
To keep your sourdough soft, store it in a paper bag at room temperature for up to 2 days. Avoid plastic bags, as they trap moisture and can make the crust soggy.
Freezing for Later
If you want to save it for longer, I slice the loaf and freeze it in a freezer-safe bag for up to 1 month. Toast or gently warm slices straight from the freezer for a fresh-baked experience anytime.
Conclusion
Making soft sourdough bread at home doesn’t have to be intimidating. By following these steps, I’ve created a loaf that’s tender, flavorful, and perfect for everyday enjoyment. From simple breakfasts to hearty sandwiches, this bread fits every occasion. With practice, patience, and love, you too can master this Soft Easy Sourdough Bread Recipe and fill your home with the irresistible aroma of fresh-baked sourdough.
