Soft Sourdough Recipe


I’ve just recently started baking sourdough bread. I searched quite a few recipes and I found this one to be one of the best out there. It gives a fragrant aroma, the texture of the crumb is beautiful and soft, and the crust has just slight blistering. This recipe will yield a good loaf of about 500g and it’s perfect for sandwiches. Just toast it, slab some butter and it’s perfect!

Warning: This recipe will likely take a total of 24h, and the bread may be consumed in less than 1 hour!

What you need:

  • sourdough 10g
  • AP flour 40g
  • bread flour 250g
  • milk 125g
  • 1 egg
  • softened butter 25g
  • sugar 25g
  • salt 3g
  1. You need to create a levain first. So mix the Ap flour with the sourdough and 22g milk. Cover and let it sit at room temp for 12h. (Yes, 12 hours! Good things come to those who wait) I’ll explain more about the science of bread making in future blogs.
  2. After 12 hours, just combine all the other ingredients and knead it. It needs to be kneaded(pun! haha) till it is very stretchy. Think of roti prata dough. It should be similar to that where it can be stretched till translucent without breaking.
  3. Let it rest for 3 hours.
  4. IMG_1329IMG_1330Shape it into whatever you want. You can just roll them up into balls to make bread rolls or you can place rolls into a loaf pan.
  5. Let it proof for about 6 hours(yes, 6 hours! I warned ya!) It would need to at least double in size. It would be even better if it could proof to 150% of its original size. The longer you proof it, the more airy your bread will be.
  6. Preheat your oven to 170°C. Apply a light layer of egg wash. Bake for 30-35mins.
  7. Take it out of the oven and apply a light layer of oil or butter while warm.
  8. Let it cool before cutting.(Yes, it’s really hard to resist the temptation)


If you enjoyed this recipe, please like, or comment. I’m still in the midst of tweaking the recipe to suit Singapore’s high humidity.

Posted on September 16, 2014, in Baking & Cooking and tagged . Bookmark the permalink. Leave a comment.

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