Soft Sweet Sourdough Bread

Name: Soft Sweet Sourdough Bread
Prep time: 15 min
Cook time: 40 min
Total time: 8 h
Yield: 1 loaf
Ingredients: 500g bread flour; 300g water, lukewarm; 100g sourdough starter, active; 50g sugar; 10g salt

Highlighted under: Baking & Desserts

I've always had a soft spot for bread, especially when it’s freshly baked and filling my home with delightful aromas. Creating this Soft Sweet Sourdough Bread became a passion project in our kitchen. After several experiments, I discovered the perfect balance of sweetness and tartness that makes this sourdough a showstopper. The unique method of allowing it to rise slowly overnight not only enhances its flavor but also gives it that wonderful soft texture we all crave. Trust me, once you try it, you won't want to go back!

Created by

Brittany Shaw

Last updated on 2026-01-20T01:58:19.787Z

While experimenting in the kitchen, I found that the key to an extraordinary sourdough bread is patience. I often spent nights allowing the dough to ferment slowly, which resulted in an unmatched depth of flavor and an incredible texture. I noticed that each hour added to the proofing time made a significant difference. The slight sweetness I added complements the tanginess perfectly.

Additionally, this bread works well for sandwiches or simply toasted with butter. I've even topped it with fresh berries for a delicious breakfast! My family couldn’t get enough of this recipe, and I’m sure yours will love it just as much.

        Why You Will Love This Recipe
        A perfectly balanced sweetness with a hint of tang
Soft, fluffy texture that stays fresh for days
Ideal for sandwiches, toast, or simply enjoying on its own

      

The Science of Sourdough

What makes sourdough special is its natural fermentation process, which develops both flavor and texture over time. The combination of the active sourdough starter and the long fermentation creates a complex taste profile that commercial bread often lacks. As the dough rises overnight, the wild yeast works its magic, pre-digesting some of the flour and creating a softer crumb that retains moisture. This slow fermentation is key to achieving the irresistible soft texture that you’ll crave for days.

The use of sugar in this recipe is not merely for sweetness; it also aids in the fermentation process by providing food for the yeast. It enhances the crust color as the bread bakes, leading to a beautiful golden hue. If you’re looking for a healthier substitute, a natural sweetener like honey can work well, though it might result in a slightly different flavor profile.

Perfecting the Texture

Kneading is an essential step in developing the gluten structure that gives bread its desirable chewy texture. When kneading, it’s important to pay attention to the dough's feel; it should become smooth and elastic, indicating that the gluten strands are forming properly. If you encounter a sticky dough, don’t be tempted to add too much extra flour; instead, keep kneading until it smooths out. A well-kneaded dough should be soft to the touch but not overly sticky.

During the first rise, keeping the dough covered and in a warm environment (around 24°C or 75°F) is crucial for optimal fermentation. If your kitchen is cold, consider placing the dough in a slightly warmed oven (turned off) to help maintain a consistent temperature. A successful first rise will see the dough approximately double in size, and you should notice a pleasant, slightly tangy aroma—a sign that fermentation is occurring as it should.

Storage and Serving Suggestions

Once baked and cooled, this Soft Sweet Sourdough Bread can be stored at room temperature for up to 3 days. To keep it fresh longer, consider wrapping it in a clean kitchen towel and placing it inside a paper bag, which allows the bread to breathe while preventing it from becoming stale. For longer storage, slicing and freezing the loaf in airtight containers can be an excellent option—simply toast slices straight from the freezer for a quick treat.

This bread is incredibly versatile. Enjoy it slathered with butter and jam for breakfast, or use it to create mouthwatering sandwiches filled with your favorite ingredients. You can also toast it and top with avocado for an elevated brunch dish. Experiment with adding herbs or cheese into the dough during the kneading process to create different flavor profiles that suit your palate.

Ingredients

For the Dough

500g bread flour
300g water, lukewarm
100g sourdough starter, active
50g sugar
10g salt

Mix these ingredients well and give your dough some love!

Instructions

Combine Ingredients

In a large bowl, mix the bread flour and sugar together. Add the active sourdough starter to the lukewarm water and stir until combined. Gradually add this mixture to the flour and mix until a shaggy dough forms.

Knead the Dough

On a floured surface, knead the dough for about 10 minutes until it becomes smooth and elastic. Incorporate the salt halfway through the kneading process.

First Rise

Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 4 hours at room temperature, or overnight in the fridge.

Shape the Loaf

Once the dough has risen, gently deflate it and shape it into a loaf. Place it in a floured banneton or a loaf pan.

Second Rise

Cover the loaf and let it rise for another 2 hours at room temperature.

Preheat the Oven

About 30 minutes before baking, preheat your oven to 220°C (425°F).

Bake

Once risen, bake the loaf for 35-40 minutes until golden brown. Let cool on a wire rack before slicing.

Enjoy your wonderful creation!

Pro Tips

For an extra touch of flavor, consider adding herbs or seeds to the dough during the mixing process.

Troubleshooting Common Issues

If your bread doesn’t rise as expected during the first or second rise, it may be due to insufficient warmth or inactive starter. Always ensure your sourdough starter is bubbly and active before incorporating it into the dough. If in doubt, perform a ‘floating test’ by dropping a spoonful of starter into a glass of water—if it floats, it’s ready to use.

Another issue could be dense texture or gummy centers upon baking. If this occurs, check your kneading time; it’s essential to develop gluten adequately. Also, ensure you’re allowing enough time for the dough to rise. While the recipe provides guidance, factors like room temperature can greatly affect rising times.

Scaling the Recipe

This recipe is easily scalable if you're looking to bake more than one loaf. Simply multiply the ingredient quantities by the desired number of loaves. However, remember that the rising and baking times might slightly change depending on the total dough mass. Keep an eye on visual markers rather than just timing for best results.

When modifying the recipe to make smaller portions, consider using a kitchen scale for precision. Dropping the quantities can affect how evenly the dough ferments. I recommend halving the quantities if you're not in the mood for a full loaf; just be sure to maintain the ratios of flour to water, starter, sugar, and salt.

Questions About Recipes

→ Can I use all-purpose flour instead of bread flour?

Yes, but be aware that the texture may be slightly different; bread flour gives better structure.

→ How do I know when my sourdough is ready to bake?

The dough should have doubled in size and spring back slightly when poked.

→ Can I store leftover bread? If yes, how?

Absolutely! Store it in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ What if my dough doesn't rise?

Ensure your starter is active and bubbly; sometimes a longer rise time is needed, especially in colder temperatures.