Basic Soft Sourdough Bread

by - May 06, 2019



Since I have quite a bit of excess sourdough starter discard, I used it to make this soft bread.  This recipe is adapted from Jeannie Tay with some modifications.  Thank you, Jeannie for the recipe.  The aroma of this bread is very different from bread made with instant yeast.  It is a nice fragrant bread with the very slightest taste of sourness that subtly enhances its flavour.  I understand now why some bakers say that you will not want to use instant yeast if possible, after trying natural levain.  The texture is very soft. However, the bread will become slightly dry by the third day.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Soft Basic Sourdough Bread Recipe

Yields:  1 loaf

INGREDIENTS:

Levain (260g):
90g sourdough starter (100% Hydration)
90g bread flour (Japan High Gluten Flour)
90g water

Main Dough:
270g bread flour (I used high gluten Japan High Gluten Flour)
80g whole wheat flour
30g brown sugar or honey (I used brown sugar)
1 tsp salt
30g butter, room temperature
130g full cream milk
60g lukewarm water  (reserve 20g of water, add in if the dough is too dry)

Utensil:
Loaf Pan (20 cm X 10 cm X 10 cm)

METHOD:

Levain:
  1. Mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 30C) until tripled.  It took about 3-5 hours depend how strong is your starter.  It yields 270g of levain.  But you will need only 260g. 
Main Dough:
  1. Put all ingredients (except butter), including the 260g sourdough starter (levain) into a bowl of a stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.  During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  2. Let the dough rest for 15 minutes -  60 minutes in the same bowl, covered with cling film or the lid.  (I rest this dough for 15 minutes).
  3. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a ball.  Flatten with rolling pin into a dish.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough reaches the height of the pan.  It took around 2 - 4 hours or more, depend on the weather.
  5. Fifteen minutes before baking, preheat the oven to 180C.
  6. Bake at preheated oven for 30 minutes, or until golden brown.
  7. Remove bread from oven and let them cool on rack completely before slicing.

GENERAL NOTES:
  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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39 comments

  1. Hi, can I use fresh milk instead of full cream milk?

    ReplyDelete
    Replies
    1. Hi there, Thank you for asking. Yes, it is fine to use fresh milk.

      Cheers & happy baking :)

      Delete
  2. 请问做软基本面包的盒子要放防沾纸吗,我盒子是没防沾的,烤这面包要加风扇,还是只用上下火18O,谢谢

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. Sorry, my Mandarin not so good. I don't understand what you are asking on the first part. Anyhow, I baked at 180C bottom and top heat. If you would like to use fan-forced, please reduce to 160C. However, it is just a guideline as difference oven behalf differently.

      Cheers :)

      Delete
  3. Hi, I don't have sourdough starter, can that be made from scratch? T. I. A.

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
    2. Hi June,

      Thank you for asking. I followed this Youtube below to make from scratch.

      https://www.youtube.com/watch?v=m6pGkOuZnrk&feature=share&fbclid=IwAR1FsfjjSmPQc5UOHPXabYdEq1YhLdMRcYYjm9tukY4AFiuYXo-DfBB9ubE

      Cheers:)

      Delete
    3. Thanks! By the way, if f I want sourdough rye bread, can I substitute bread flours with rye flours? T. I. A

      Delete
    4. Hi June,

      If I am not wrong, you should not replace all bread flour with rye flour. It is because rye flour doesn't have gluten and may not yield the texture like bread. If I were you, I will use only 20% rye flour of the total flour.

      I hope it helps.

      Cheers:)

      Delete
  4. Great recipe ... easy to put together and tasty result. Thank you for sharing.

    ReplyDelete
    Replies
    1. Thank you for your comment. Glad that you like it.
      Cheers :)

      Delete
  5. What is the temperature of fresh milk?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. I used cold milk from the fridge. Room temperature is fine too.

      Cheers :)

      Delete
  6. Namaste,
    Your Sourdough recipes are amazing. However i would be very grateful if you could let me know whether i can use non dairy milk, oil instead of butter and egg substitute ike flax meal to make it vegan? Thank you so much

    Regards

    ReplyDelete
    Replies
    1. Hi there, Thank you for your comment and questions. Yes, of course you can substitute with vegetable oil for butter, water, soymilk or any non dairy milk for full cream milk. This recipe does not require egg.

      Cheers and happy baking...

      Delete
  7. Hi.. I tried this recipe.. I have posted the pics in Instagram and I have tagged you there!! Amazingly soft loaf and very tasty.. Thank you so much for the recipe..

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe and your feedback. I am so glad that you like it. It is my pleasure to share.. Happy baking :)

      Delete
  8. Hi YL, I really like the sourdough soft bread but do you have a version that uses tangzhong method? Thank you.

    ReplyDelete
    Replies
    1. Hi Rachel,

      Thank you for asking. Please try sourdough with yudane method. Yudane is quite similar to tangzhong method. The bread stay fresh and soft for several days.

      https://www.bakewithpaws.com/2019/05/soft-sourdough-bread-with-yudane-method.html

      Cheers :)

      Delete
  9. Loaf pan size20*10*10 in cm is 8*4 size pan

    ReplyDelete
    Replies
    1. Sorry for late response. Yes.. 8 X 4 X 4 inch pan.

      Delete
  10. Hi! Thanks for sharing all your wonderful recipes. May I know, for whole wheat flour in this recipe, can I just use bread flour only? Will it make any difference? Thank you.

    ReplyDelete
    Replies
    1. Hi there,
      Thank you for asking. Yes, you can replace with using all bread flour. This will yield white sandwich bread instead.

      Cheers and happy baking :)

      Delete
  11. Trying this recipe now. I get 870gm of dough after 2 hrs proof. Is this quit big for a 8x4x4 laid pan?

    ReplyDelete
    Replies
    1. Hi there,

      Sorry for late response. This is the size pan I used for this recipe. I like tall bread. You can use bigger pan if you don't like your bread to be as tall as the picture shown on the above post.

      Cheers :)

      Delete
  12. Hi! I have a question. If there is unused levain, can it be used for tomorrow? Is there any special way to store it? Thank you

    ReplyDelete
    Replies
    1. Hi there,

      Sorry for late response. You can keep the unused levain (sourdough starter) in the fridge. But, you need to feed again before using.

      Cheers :)

      Delete
  13. Tried it just now. Very happy with the result. Thank you

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for trying this recipe and your feedback.

      Cheers :)

      Delete
  14. Hi I used your recipe today with my sourdough starter and it turned out to very good. Thank you

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for trying this recipe and your feedback. Happy to know that you like it.

      Cheers :)

      Delete
  15. Made this with a very young starter so it took about 12 hours for the levain to triple in size. Stuck the levain in the fridge because it was too late to start on the dough and it fell about half. In the morning I used 132 g of the levain to make half of the recipe. The sourdough turned out amazing!! Super soft and fluffy on the inside with a tiny hint of tang. Can't wait to try out your other sourdough recipes!

    ReplyDelete
    Replies
    1. Hi Lisa, Thank you for trying this recipe and your feedback. Glad that you like the bread..

      Happy baking :)

      Delete
  16. Hi Yeanley,

    may i know what does it meant by 100% Hydration (for the sourdough starter)?

    ReplyDelete
    Replies
    1. Hi Melinda,

      It means 1 part of flour and 1 part of water. Ratio of flour and water is 1:1.

      Cheers :)

      Delete
  17. Hi , i tried your recipe but facing some challenges. after kneading for 15 minutes - the dough still is sticky and i didnt get the window pane results. I added flour and it was ok to handle to proof till 1 hour. You think because of that i didnt get the a soft fluffy bread?

    ReplyDelete
    Replies
    1. Hi, Thank you for trying this recipe. Sorry to hear that your 1st attempt was not successful. Sometimes, it could the flour. Did your dough rise nicely at second proofing?

      The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

      Cheers :)

      Delete
  18. Hello, I just happened to found your blog and recipes.
    Can you guide me how to make sourdough starter.
    TQ

    ReplyDelete
    Replies
    1. Hi, thank you for visiting my blog. I followed this Youtube. It is very detailed.

      https://www.youtube.com/watch?v=m6pGkOuZnrk

      Cheers :)

      Delete