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Soft Easy Sourdough Bread

Name: Soft Easy Sourdough Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
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; 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.

Chef Elena Vance Published Sep 3, 2026

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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.

Prep Time 15 min

Cook Time 25 min

Total Time 40 min

Yield 4 servings

Healthy Recipe Bread

Ingredients

SERVINGS: 4

Main Ingredients

500 g 500 g (4 cups) all-purpose flour
60 g 60 g (4 tbsp) unsalted butter, softened and cut into cubes
12 g 12 g (1 tbsp) sugar
9 g 9 g fine sea salt
50 g 50 g (1/4 cup) bubbly, active sourdough starter (100% hydration)
270 g 270 g (1 cup + 2 tbsp) warm water

Main Ingredients

1 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.

Step-by-Step Instructions

1

The key to soft, flavorful sourdough bread lies in the dough preparation. Here’s how I make mine step by step.
2

Proper shaping ensures an even rise and a beautiful crust. Here’s my method:
3

Deflate the Dough Gently: After bulk fermentation, I turn the dough onto a lightly floured surface and gently press it down to release air.
4

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.
5

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.
6

Baking is where the magic happens.

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.

Nutrition Facts (per serving)

0 kcal Calories

0 g Protein

0 g Total Carbs

0 g Total Fat

0 g Dietary Fiber

0 g Total Sugars

0 mg Sodium

Mixing Bowl

– A large bowl makes it easy to combine ingredients and knead the dough.

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Bench Scraper

– Perfect for folding the dough and cleaning your workspace.

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Dutch Oven or Bread Pan

– For baking, a covered Dutch oven helps achieve a perfect crust and soft interior.

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Kitchen Scale

– Accurate measurements make a huge difference in sourdough baking.

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Kitchen Towel or Plastic Wrap

– Essential for covering the dough while it rises to maintain moisture.

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Soft Easy Sourdough Bread

Why This Recipe Works

Ingredients

Main Ingredients

Main Ingredients

Step-by-Step Instructions

Storage & Make-Ahead Tips

Nutrition Facts (per serving)

Recommended Kitchen Equipment

Mixing Bowl

Bench Scraper

Dutch Oven or Bread Pan

Kitchen Scale

Kitchen Towel or Plastic Wrap