1. How long does homemade soft crust sourdough bread last?

Homemade Soft Crust Sourdough Bread can last for 5–7 days when stored at room temperature, wrapped in plastic wrap or aluminum foil. It’s important not to store it in the refrigerator as this will dry it out more quickly.

2. Can I make this sourdough bread without a stand mixer?

Yes! While a stand mixer makes the process easier, you can knead the dough by hand. Just be prepared to spend around 10 minutes developing the gluten, and it may take a bit longer to get the perfect texture.

3. Can I use whole wheat flour for this sourdough recipe?

Yes, you can substitute whole wheat flour for all-purpose flour. However, this may result in a denser loaf. You might need to adjust the hydration levels slightly since whole wheat flour absorbs more water than all-purpose flour.

4. Is sourdough bread better for digestion than regular bread?

Yes! The fermentation process in sourdough bread makes it easier to digest than regular bread. The natural probiotics in sourdough are beneficial for gut health, and the long fermentation breaks down some of the gluten, making it easier for those with mild gluten sensitivities to digest.

Soft Crust Sourdough Bread Recipe - Easy & Flavorful

Name: Soft Crust Sourdough Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 8 h 15 min
Cuisine: American
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

Description

This Soft Crust Sourdough Bread recipe is a must-try for anyone who enjoys baking or loves homemade bread. With a deliciously soft crust and a tangy, flavorful interior, this bread is perfect for sandwiches, toast, or just enjoying with a little butter. It’s easy to make and offers numerous health benefits, including probiotics for gut health and a more digestible loaf compared to store-bought options.

Ingredients

Scale

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

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Instructions

In a stand mixer, combine the sourdough starter, water, egg, olive oil, honey, salt, and flour. Mix lightly until the dough starts to come together.
On low speed, knead the dough for 8-10 minutes using the dough hook. The dough should pass the windowpane test.
Form the dough into a ball and place it in a lightly oiled mixing bowl. Cover and allow it to proof in a warm place for 6 hours.
Turn the dough out onto a lightly greased surface and roll it into a rectangle. Fold in the sides and roll it up into a log, pinching the seams and ends closed.
Place the dough seam-side down into a greased loaf pan and let it proof for 1.5-2 hours until it rises above the top of the pan.
Preheat the oven to 350°F (175°C). Bake the bread for 25-30 minutes until it is golden brown and sounds hollow when tapped.
Allow the bread to cool on a rack before slicing.

Notes

If kneading by hand, expect to spend about 10 minutes developing the dough’s gluten.
For an overnight option, proof the dough in the refrigerator and complete the final proofing at room temperature.
Store the bread at room temperature wrapped in plastic wrap or foil for up to 5–7 days. Do not refrigerate.
The bread can be frozen after baking and kept for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread, Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 126 kcal
Sugar: 4 g
Sodium: 200 mg
Fat: 2 g
Saturated Fat: 0.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 30 mg