Sourdough Soft Bread Recipe

Sourdough Soft Bread Recipe

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Bake Temp
200°C
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Mixing Time
12 - 14 mins
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Bake Time
25-30 mins
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Prep Time
3 Hours

INGREDIENTS

 

For Bread Dough

  • SwissBake® T55 Flour – 1000g
  • le’sourdo® Durum Native – 100g
  • SwissBake® Alpha Super Improver – 10g
  • Chilled Water (4°C) – 450g
  • Castor Sugar – 120g
  • Unsalted Butter – 100g
  • Fine Sea Salt – 15g
  • Fresh Yeast – 40g
  • Honey – 20g
  • Whole Milk – optional, replace half the water with milk for added richness
  • Optional Finish:
    • Egg Wash – 1 egg + 15g Milk

METHOD

 

In a mixing bowl of a spiral mixer, combine SwissBake® T55 Flour, le’sourdo® Durum Native, SwissBake® Alpha Super Improver and castor sugar. Knead on slow speed for 1 minute to ensure the dry additives are evenly dispersed. Add fresh yeast, honey, fine sea salt & chilled water. Knead on slow speed for 4 minutes until the flour is fully hydrated and no dry pockets remain. Add the butter, then increase to fast speed and knead for 7–9 minutes until the dough is smooth, elastic, and properly developed. Target dough temperature should be 25°C to 26°C.

 

Transfer the dough to a lightly oiled container, cover, and allow it to bulk rest at ambient temperature for 30–40 minutes. This rest allows the dough structure to relax and gives the improver time to condition the gluten. After bulk rest, scale the dough into uniform pieces. For a three-dome loaf, scale each piece at 160g to 180g for a 500 g pan.

 

Round the scaled pieces tightly and bench rest them covered for 15 minutes to relax the gluten before final moulding. After the intermediate proof, gently degas each piece with a rolling pin. Fold the dough into thirds and roll tightly into a cylinder. Place three cylinders side by side in a greased loaf pan, keeping the seams facing downward.

 

Place the panned loaves in a proofer at 32°C with 80% relative humidity for 60–75 minutes, or until properly proofed. For a high-gloss finish, brush the tops with egg wash made from 1 egg and 15g milk. Bake in a pre-heated deck oven at 200°C top heat and 190°C bottom heat for 25–30 minutes. No steam is required, as the egg wash provides the desired sheen. After baking, de-pan immediately and cool the loaves on wire racks.

  • Shelf Life: 4–5 days ambient, sealed

 

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