Pin by Marilyn Fisher on food | Artisan bread recipes, Soft sourdough bread, Sourdough bread — Soft Sourdough Bread Recipe

I first spotted this comforting loaf pinned by Marilyn Fisher on food while scrolling Pinterest on a rainy afternoon. I was drawn to the warm, rustic crumb and the idea of a bread that felt both artisanal and approachable. Baking sourdough has become a quiet ritual for me—measured, patient, and deeply satisfying—and recipes like this one bridge the gap between traditional European sourdough techniques and a busy modern kitchen. Historically, sourdough is one of the oldest forms of leavened bread, used by civilizations from ancient Egypt to San Francisco’s famed starter cultures; making your own is a way of continuing a centuries-old food tradition in your own home.

Who is this recipe for?

• This recipe is perfect for home bakers who want a soft, tangy sourdough loaf—beginners who are ready to learn folding and basic timing, busy parents seeking a reliable loaf, and anyone who loves artisan bread with a soft crumb.

Core ingredients overview:

• This loaf combines an active sourdough starter, bread and whole wheat flours, water, and salt to create a soft, flavorful sourdough with good oven spring and a tender crumb.

Tools & Ingredients

Tools (what you’ll need)

• Digital kitchen scale — for accurate measurements.
• Large mixing bowl — to mix and bulk ferment the dough.
• Bench scraper — helps handle and shape dough.
• Proofing basket (banneton) or bowl lined with a floured towel — supports the loaf while proofing.
• Dutch oven or covered baking pot (with lid) — creates steam for crust and oven spring.
• Sharp blade or lame — for scoring the dough.
• Kitchen towel or plastic wrap — to cover the dough.
• Oven thermometer (optional) — to ensure accurate baking temperature.

Ingredients (with short benefit)

• 500 g bread flour — provides strong gluten structure for good rise and chew.
• 100 g whole wheat flour — adds flavor depth, nutrients, and a slight nuttiness.
• 350 g water (70% hydration total) — hydrates the flour for open crumb and soft texture.
• 100 g active sourdough starter (fed and bubbly) — natural leavening and tangy flavor.
• 10 g fine sea salt — enhances flavor and controls fermentation.
• 1 tbsp olive oil or melted butter (optional) — softens the crumb and adds richness.
• 1 tsp honey or sugar (optional) — feeds the starter slightly and rounds flavor.

Instructions

1. Feed your starter 4–8 hours before mixing so it’s active and bubbly. Gently stir down any liquid before measuring.
2. In a large bowl, combine 500 g bread flour, 100 g whole wheat flour, and 350 g water. Mix until no dry flour remains (a shaggy dough). Cover and let rest for 30–60 minutes for autolyse.
3. Add 100 g active starter to the dough and mix by folding or pinching until incorporated.
4. Sprinkle 10 g salt over the dough and add optional 1 tbsp oil and 1 tsp honey if using. Mix until evenly distributed.
5. Bulk ferment at room temperature (about 21–24°C / 70–75°F) for 3–5 hours. During the first 2 hours, perform 3–4 sets of stretch-and-folds every 30 minutes: reach under the dough, lift, and fold it over itself, rotating the bowl each time.
6. After bulk fermentation, turn the dough onto a lightly floured surface. Pre-shape into a round and rest uncovered for 20–30 minutes.
7. Perform the final shape: tighten the surface by cupping and dragging the dough toward you on the bench to create tension. Place seam-side up into a well-floured banneton or bowl lined with a floured towel.
8. Proof the shaped loaf for 2–4 hours at room temperature, or for best flavor and structure, refrigerate overnight (8–18 hours) for a slow cold proof.
9. About 45 minutes before baking, place your Dutch oven with the lid in the oven and preheat to 230°C / 450°F.
10. When ready, gently invert the loaf onto parchment, score the top with a lame or sharp knife, and carefully transfer into the hot Dutch oven. Cover and bake for 20 minutes.
11. After 20 minutes, remove the lid and reduce the oven to 220°C / 425°F. Bake uncovered for another 18–25 minutes until deeply golden brown and the internal temperature reaches around 98–100°C (208–212°F).
12. Remove the loaf and cool on a wire rack for at least 1 hour before slicing to set the crumb.

FAQ
Q: Can I freeze this bread?
A: Yes. Once fully cooled, slice and place in an airtight bag; freeze for up to 3 months. Toast slices straight from frozen or thaw at room temperature.

Q: What if my starter isn’t very active?
A: Feed it 2–3 times over a day or leave it somewhere warm until it doubles and shows bubbles. Using a slightly smaller amount of starter and lengthening bulk fermentation can also help.

Q: Can I make this without a Dutch oven?
A: Yes. Bake on a preheated baking stone or sheet and introduce steam in the oven by placing a pan of hot water on the bottom rack or spraying water into the oven at the start of baking.

Q: What can I use instead of whole wheat flour?
A: You can substitute rye or additional bread flour. Rye adds flavor but absorbs more water, so adjust hydration slightly.

Tips & Tricks

• Tip 1: Use a kitchen scale for consistent results — bread baking is precise and scales reduce guesswork.
• Tip 2: Keep your starter warm (about 25°C / 77°F) before mixing for a more predictable fermentation.
• Tip 3: If your dough feels sticky during shaping, lightly wet your hands instead of adding excess flour to maintain hydration.
• Tip 4: For a glossier crust, brush the loaf gently with olive oil right after baking.

Conclusion

Thanks for baking along—this soft sourdough loaf is a wonderful everyday artisan bread that celebrates the tradition of natural fermentation while remaining approachable. For variations and inspiration, check out a seeded multigrain take on sourdough at Seeded Multigrain Sourdough Bread | Vanilla And Bean, a straightforward easy loaf method at Easy Bread Recipe – Gwen’s Nest, and a beloved classic technique at The Life-Changing Loaf of Bread – My New Roots for further tips and inspiration.

Enjoy your loaf, share with friends, and happy baking!
Always add

tag after Directions.