Soft Crust Sourdough Bread Recipe · Coffee Fit Kitchen

I made an Easy Sourdough Bread Recipe Same Day and the soft crust loaf slices like butter, instantly upgrading sandwiches, toast, and garlic bread.

I’m obsessed with this Soft Crust Sourdough Bread Recipe because it actually tastes like bread and not an excuse for sourness. I love ripping a slice and getting that soft crumb that soaks butter without falling apart.

And I don’t mind being simple about it, good flour, an active sourdough starter, and unsalted butter that makes the crumb sing. I eat it for toast, sandwiches, garlic bread, or plain when I’m too lazy to assemble anything.

It’s Easy Sourdough Bread Recipe, comforting in a real way, and somehow still feels like a treat every time. Worth every messy, buttery bite.

Ingredients

• Basically bread flour gives structure, chew and a pleasing crust.
• Sourdough starter brings tang, lift and fermented depth, it’s alive.
• Lukewarm water hydrates dough and helps gluten form, it’s the mover.
• Whole milk adds softness, richer crumb and a touch of creaminess.
• Unsalted butter gives tenderness, richness and a softer, almost plush crumb.
• Granulated sugar feeds the starter, aids browning and adds gentle sweetness.
• Fine sea salt controls rise, boosts flavor and tightens the gluten.

Ingredient Quantities

• 500 g bread flour, give or take a little
• 100 g active sourdough starter (100% hydration), fed within 6 to 12 hrs
• 350 g lukewarm water
• 30 g whole milk (room temp)
• 25 g unsalted butter, softened
• 15 g granulated sugar
• 10 g fine sea salt

How to Make this

1. In a large bowl whisk together 500 g bread flour and 350 g lukewarm water until no dry flour bits remain; cover and let rest 30 minutes for an autolyse.

2. Add 100 g active 100% hydration sourdough starter (fed 6 to 12 hrs ago), 30 g room temp whole milk, 15 g granulated sugar and mix until incorporated.

3. Sprinkle 10 g fine sea salt over the dough, then add 25 g softened unsalted butter a little at a time while mixing; keep folding and pressing until the butter is mostly absorbed and the dough feels smooth but slightly tacky.

4. Turn dough onto a lightly floured surface and do a short knead for 3 to 5 minutes to build gluten, or use stretch and folds in the bowl every 30 minutes for 2 hours if you prefer less hands on work.

5. Place dough in a lightly oiled bowl, cover, and bulk ferment at room temperature for about 3 to 5 hours depending on room temp and starter strength. Do 3 to 4 sets of gentle stretch and folds in the first 2 hours to strengthen the dough. Dough should rise noticeably but not double.

6. After bulk ferment, gently turn dough out, pre-shape into a loaf, rest 15 to 20 minutes, then shape tightly and place seam side down into a greased loaf pan or lined pans for sandwich shape.

7. Cover the pan with plastic wrap or a damp towel and proof at room temperature 1 to 2 hours until puffy and jiggly, or retard overnight in the fridge for 8 to 12 hours for more flavor; if chilled, bring back to room temp 30 to 60 minutes before baking.

8. Preheat oven to 190 C (375 F). If you like an extra soft crust, tent with foil for most of the bake. Place loaf in the oven and bake covered for 30 to 35 minutes.

9. Remove foil for the last 5 to 10 minutes to let the top color lightly. Internal temperature should read about 95 C (203 F) when done, or the loaf will sound hollow when tapped.

10. Cool completely on a wire rack at least 1 hour before slicing so the crumb sets. Store wrapped in a clean cloth or plastic to keep the crust soft. If you want extra softness reheat wrapped in foil for a few minutes before serving.

Equipment Needed

1. Large mixing bowl for the autolyse and folding
2. Digital scale to weigh flour water starter and other ingredients accurately
3. Rubber spatula or dough scraper to mix and help incorporate butter
4. Clean kitchen towel or plastic wrap to cover dough during rests and proofing
5. Loaf pan (or lined pans) for shaping and baking the sandwich loaf
6. Oven thermometer or instant read thermometer to check internal loaf temp
7. Wire cooling rack so the bread cools evenly before slicing
8. Bench scraper or lightly floured surface for short kneads and shaping

FAQ

Soft Crust Sourdough Bread Recipe · Coffee Fit Kitchen Substitutions and Variations

• Bread flour: substitute with 00 flour for a slightly softer crumb, or use all purpose flour plus 50 g vital wheat gluten for similar strength.
• Active sourdough starter (100% hydration): swap with 200 g active preferment like poolish or biga, or use 7 g instant yeast dissolved in the water for a quicker rise.
• Whole milk: replace with buttermilk for tang and tenderness, or use an equal amount of water plus 10 g extra butter if you need dairy free.
• Unsalted butter: use equal amount of olive oil for a softer, slightly savory loaf, or substitute with softened margarine if you need a non dairy option.

Pro Tips

– Use a slightly warmer starter if your kitchen is cool. If your starter was fed 6 to 12 hours ago but the dough seems sluggish, let the starter sit at room temp 30 to 60 minutes before mixing. It wakes up the yeast and helps a more reliable rise, but dont let it get too warm or you’ll over ferment.

– When you add the butter, go slow and really knead it in until the dough feels smooth and a little tacky. If you add it too fast you’ll end up with greasy spots and a dense crumb. If that happens, give it a few extra stretch and folds and it will usually come back.

– If you want a softer, more tender crumb add a short cold retard in the fridge 4 to 8 hours instead of a long one overnight. You get good flavor development but less chance of overproofing and collapsing when you bake. Bring it back to room temp 30 to 45 minutes before baking so it springs in the oven.

– Check doneness by feel and temp. 95 C (203 F) is a good target, but if you dont have a thermometer tap the bottom and listen for a hollow sound, and also check that the loaf feels light for its size. If the crust is coloring too fast, tent foil for the last part of the bake and it will finish cooking without burning the top.