Soft Crust Sourdough Bread
Achieve bakery-quality results from the comfort of your own kitchen with this Soft Crust Sourdough Bread recipe! This irresistible loaf combines tangy sourdough flavor with a tender, pillowy texture and a golden-brown, ultra-soft crust, perfect for sandwiches or to pair with your favorite soups and spreads. Created with a fed and bubbly sourdough starter, the recipe relies on simple ingredients like bread flour, warm water, and a touch of salt, while optional olive oil boosts the softness even further. A slow fermentation process, combined with gentle stretch-and-fold techniques, allows the dough to rise beautifully, ensuring a light crumb and expert-quality chew. With step-by-step guidance on proofing and baking at the ideal temperature, this sourdough bread is designed to elevate your homemade bread game while staying approachable for beginners. Don’t miss the chance to savor fresh bread with the perfect soft crust every time! Ideal keywords: soft sourdough bread, sourdough recipe easy, tender crust bread, homemade bread loaf, sourdough beginner tips.
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Recipe Information
Ingredients
- 100 grams Active sourdough starter (fed and bubbly)
- 350 grams Warm water (around 85°F/30°C)
- 500 grams Bread flour
- 10 grams Salt
- 20 grams Olive oil (optional, for extra softness)
Instructions
In a large mixing bowl, combine the active sourdough starter and warm water. Mix until the starter is fully dissolved.
Add the bread flour and mix with your hands or a spatula until no dry bits of flour remain. Cover the bowl with a damp towel and let it rest (autolyse) for 30 minutes.
Sprinkle the salt over the dough, and if using, add the olive oil. Mix well until both are fully incorporated into the dough.
Cover the dough and let it rest for 30 minutes. Perform the first stretch and fold by gently pulling up one side of the dough and folding it over the center. Rotate the bowl 90 degrees and repeat until all four sides have been folded.
Repeat the stretch and fold process 3 more times, every 30 minutes, for a total of 4 sets. After the final stretch and fold, allow the dough to bulk ferment at room temperature until it has doubled in size (this can take 4–6 hours, depending on the temperature of your kitchen).
Lightly flour your work surface and gently turn the dough out onto it. Shape the dough into a smooth ball or oval by tucking the edges under and building surface tension.
Place the dough into a lightly oiled or parchment-lined loaf pan. Cover it loosely with a damp towel or plastic wrap and allow it to proof at room temperature for another 2–4 hours, or until it has risen slightly and passes the poke test.
Preheat your oven to 375°F (190°C). If desired, lightly brush the top of the loaf with water or milk to help create a golden-brown, soft crust.
Bake the sourdough bread in the oven for 30–35 minutes, or until the internal temperature reaches 200°F (93°C). The crust should be soft and lightly golden.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 401.0 g | 146% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 2.0 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
