Soft Crust Sourdough Bread
This Soft Crust Sourdough Bread is so easy to make, yet has so much flavor! It’s perfect for sandwiches, toast, garlic breads, or as a plain slice.
Equipment
- 1 Stand Mixer with dough attachment
- 1 Measuring cups and spoons
- 1 Spatula
- 1 Large mixing bowl
- 1 8.5x4.5 Loaf pan
- 1 Cooling rack
Ingredients
- 1 Cup Sourdough starter
- ½ Cup Purified water
- 1 Large egg
- 1 Tbsp Olive oil
- 1 ½ Tbsp Honey
- 1 tsp Fine sea salt
- 2 ¾ Cups Unbleached All-purpose flour
Instructions
- Add active sourdough starter, water, egg, oil, honey, salt and flour to the bowl of a stand mixer fitted with a dough hook. Mix lightly until the dough comes together.
- Knead for 8-10 minutes on low speed until the dough passes the windowpane test. Form into a ball and transfer to an oiled mixing bowl.
- Lightly cover the bowl with plastic wrap or a clean kitchen towel. Set the bowl in a warm place for 6 hours to ferment and proof.
- Turn your dough out onto a lightly greased surface and roll it out into a rectangle. Fold in the sides and roll it over into a log. Pinch the seam and the ends of the log closed. Place the loaf seam-side down in a greased 8.5x4.5-inch loaf pan.
- Cover loaf with a plastic wrap and place in a warm spot to proof until the loaf fills the pan and rises above the top by an inch. It should take about 1.5-2 hours.
- Bake in a 350°F oven on the center rack for 25-30 minutes or until the bread is golden and sounds hollow when tapped.
- Run a kitchen knife around the edges of the loaf to loosen it from the pan. Remove loaf to a cooling rack.
Notes
- If you’re kneading the dough by hand it will take closer to 10 minutes for the gluten to be developed enough.
- For an overnight option, proof the bread in the refrigerator and finish the final proofing at room temperature.
- Store this bread wrapped in plastic wrap or aluminum foil at room temperature. It should last between 5-7 days before it dries out.
- Do not store this bread in the refrigerator after it’s baked because it will dry out quickly.
- This bread can be frozen after it’s baked by wrapping it in plastic wrap and placing it in a ziplock freezer bag. It can last up to 3 months and be defrosted at room temperature when you’re ready to use it.
