Soft Sourdough Bread
This soft sourdough bread is a delightful twist on traditional sourdough, made even softer by replacing half of the water with milk. The result is a tender crumb and a slightly denser texture, perfect for toast or sandwiches where you don’t want fillings to slip through. The process is simple, and the outcome is a beautiful, soft loaf that’s perfect for everyday baking.
Equipment
- Small Banneton, 7 inch round
Ingredients
- 1/8 cup sourdough starter active and bubbly
- 1/2 cup water
- 1/2 cup milk dairy or plant-based; reduced-fat, whole, oat, or nut milk all work great
- 2 1/2 cups white bread flour
- 1 tsp salt or to taste
- Rice flour or regular flour for dusting
Instructions
- Mix the Dough: In a large mixing bowl, combine the starter, water, milk, flour, and salt. Stir until you have a shaggy, rough dough. It will feel stiffer than a typical water-based dough but will be smooth nonetheless. Cover the bowl with a clean shower cap or cloth, and let it rest on the counter for about 1 hour.
- Pulls and Folds: After the hour, begin your first set of pulls and folds. To do this, gently stretch and fold the dough over itself until it starts to come together into a smoother, firmer ball. Cover the bowl again and leave it on the counter.
- Repeat Pulls and Folds: Over the next few hours, perform three more sets of pulls and folds, letting the dough rest between each set. After each fold, the dough should feel tighter and more cohesive. Aim to finish the last set just before bed.
- Bulk Fermentation: After the final set of folds, let the dough sit at room temperature (64-68°F / 18-20°C) for 8-10 hours to rise. It should double in size during this time. Since this recipe uses milk, it may take a bit longer to proof than water-based doughs.
- Shape the Dough: Once the dough has doubled, give it one final set of pulls and folds to shape it into a ball. Lightly dust your banneton with rice flour, then place the dough, smooth side down, inside. Dust the top with more rice flour, cover the banneton with a shower cap or cloth, and place it in the fridge for at least 3 hours (or up to 24 hours) to proof.
- Prepare to Bake: When you’re ready to bake, preheat your oven to 425°F (220°C) for convection or 450°F (230°C) for conventional baking. If you prefer, you can also bake from a cold start. When using a preheated oven, place parchment paper over the dough, then invert the banneton onto a baking sheet or pan, carefully flipping the dough out. Score the top of the dough.
- Bake the Bread: If you’ve preheated the oven, bake the loaf for 40 minutes with a lid on (or with a covered Dutch oven). If you’re using a cold start, place the dough directly into the oven, and bake for 45 minutes. After the time is up, check the loaf. If it’s paler than you’d like, remove the lid and bake for another 5-10 minutes to allow it to brown more.
- Cool and Slice: Once baked, carefully remove the loaf from the pan, using the parchment paper if needed. Let it cool on a wire rack for at least 1 hour before slicing. This helps set the crumb and ensures the bread has a perfect texture when cut.
Notes
Milk Options: Feel free to use any type of milk you prefer. Dairy milks like whole, reduced-fat, or 2% work wonderfully, but plant-based milks like oat, almond, or coconut will also yield great results. Each milk type will bring its own subtle flavor to the bread, so try experimenting with different varieties to find your favorite.
Flour Variations: While this recipe calls for white bread flour, you can experiment with whole wheat flour for a denser, more rustic loaf. Just keep in mind that whole wheat flour may absorb more liquid, so you may need to adjust the water or milk slightly. For a lighter loaf, try using a mix of whole wheat and white bread flour.
Proofing Times: Dough made with milk can sometimes take longer to proof than water-based doughs. If your kitchen is cooler, allow for additional rising time. If you're short on time, you can use a warm spot (like near the stove or in the oven with the light on) to speed up the process.
Baking in a Loaf Pan: If you don't have a banneton, you can bake this dough in a greased loaf pan instead. Simply shape the dough into a loaf, place it in the pan, and allow it to rise as you would in the banneton. Make sure to score the top of the dough before baking to allow for proper expansion.
Storage: This sourdough bread is best enjoyed fresh, but you can store leftovers in a paper bag or bread box at room temperature for up to 3 days. If you'd like to keep the loaf longer, you can freeze slices and toast them as needed.
Nutrition
Serving: 1sliceCalories: 123kcalCarbohydrates: 24gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 238mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 20IUCalcium: 20mgIron: 0.3mg
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