Soft Easy Sourdough Bread
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
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
- □ 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.
Instructions
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The key to soft, flavorful sourdough bread lies in the dough preparation. Here’s how I make mine step by step.
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Proper shaping ensures an even rise and a beautiful crust. Here’s my method:
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Deflate the Dough Gently: After bulk fermentation, I turn the dough onto a lightly floured surface and gently press it down to release air.
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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.
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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.
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Baking is where the magic happens.
Why This Recipe Works: 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.
Storage & Make-Ahead Tips: 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.