Sourdough Loaf (Soft Crumb, 2-Loaf Batch)
This is a beautifully balanced sourdough bread recipe (~75% hydration) that produces soft, airy loaves with a tender crumb and golden crust. The addition of egg + olive oil makes it richer and softer, but you can skip them for a firmer, more traditional sourdough texture.
Perfect for sandwiches, toast, or everyday eating.
⭐ Recipe Overview
- 🍞 Yield: 2 loaves
- 💧 Hydration: ~75%
- ⏱️ Long fermentation + stretch & folds
- 🥖 Baking style: loaf pan “mini Dutch oven” method
🧾 Ingredients (2 Loaves)
- 300 g active sourdough starter
- 530 g water (increase by +30 g if skipping egg & oil)
- 820 g bread flour (or strong all-purpose flour)
- 22 g salt
- 20 g olive oil (optional, for softness)
- 1 egg (optional, for richer crumb)
👨🍳 Dough Method (Step-by-Step)
1. 🥣 Mix the Dough
In a large bowl, combine:
- sourdough starter
- water
- flour
- olive oil
- egg (if using)
Mix until no dry flour remains.
👉 Dough will look shaggy and slightly sticky—that’s perfect.
2. ⏳ Rest (Autolyse Stage)
Cover and let rest for 30 minutes.
This helps gluten start forming naturally.
3. 🧂 Add Salt (Special Method)
After 30 minutes:
- Sprinkle 22 g salt over dough
- Add 10 g warm water on top
- Dimple salt into dough with fingers
Let it rest again for 30 minutes.
👉 This helps salt distribute evenly without tightening dough too early.
4. 🔄 Stretch & Folds
Now begin your bulk fermentation.
Do 3–4 sets of stretch and folds, every 30 minutes:
- Lift dough
- Stretch gently
- Fold over itself
The dough will become smoother and stronger each time.
5. 🌡️ Bulk Fermentation
Let dough rise until:
- doubled in size
- airy and soft
- slightly jiggly
Time depends on room temperature (usually 4–6 hours).
6. ✋ Shape & Divide
Divide dough into 2 portions.
Shape into tight loaf forms and place into greased loaf pans.
7. 🫙 Final Proof
Let dough rise again until:
- slightly above pan edges
- airy and puffy
This can take 1–3 hours depending on temperature.
🔥 Baking Method (Mini Dutch Oven Hack)
Step 1:
Preheat oven to 450°F (232°C)
Step 2:
Place another empty loaf pan or tray on top of the filled loaf pan (acts like a lid).
Bake:
- 🔥 450°F for 25 minutes (covered)
- 🔥 Remove top pan
- 🔥 Reduce to 400°F (205°C)
- Bake another 20 minutes (uncovered)
🍞 Cooling
Remove loaves and cool completely on a rack.
👉 Don’t slice early—this sets crumb structure.
💡 Tips for Best Results
- Skip egg & oil for firmer artisan-style bread
- Add extra water if dough feels stiff
- Use strong bread flour for better structure
- Don’t rush fermentation (flavor comes from time)
- Steam effect (covered bake) = better crust
🧊 Storage
- Room temp: 2–3 days
- Fridge: not recommended (dries bread)
- Freezer: up to 2 months (slice before freezing)
🏁 Final Thoughts
This high-hydration sourdough loaf is soft, flavorful, and incredibly versatile. The egg and olive oil give it a bakery-style tenderness, while the fermentation builds deep sourdough flavor.
With the “mini Dutch oven” baking method, you get:
- crisp crust
- soft interior
- perfect rise every time
It’s a reliable everyday sourdough recipe you’ll keep coming back to. 🍞✨
