Light Almost Airy Sourdough Bread Recipe

Name: Light Almost Airy Sourdough Bread
Prep time: 30 min
Cook time: 260 min
Total time: 290 min
Yield: Serves 1 or more
Ingredients: Sourdough Starter; 1 cup warm water (105-115°F); 1 tablespoon granulated sugar; 2 ¼ teaspoons active dry yeast; 2 teaspoons salt; Butter; Flour

Achieve bakery-quality sourdough at home with this easy recipe! Inspired by classic techniques, this recipe yields a slightly tangy, delightfully soft loaf. Perfect for toast, sandwiches, or simply enjoying warm with butter (try our homemade butter recipe #182268 for an extra special treat!). The rise time may vary depending on your starter's strength – for best results, use a 2-week-old starter (frozen and thawed overnight). This recipe makes two loaves, so get ready to share the deliciousness!

Prep Time 30 mins

Cook Time 260 mins

Calories 199.1 kcal

Protein 8g

Rating 4.2 (9 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Light Almost Airy Sourdough Bread

Sourdough Starter
1 cup warm water (105-115°F)
1 tablespoon granulated sugar
2 ¼ teaspoons active dry yeast
2 teaspoons salt
Butter
Flour

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How to Make Light Almost Airy Sourdough Bread

Proof the yeast: In a large bowl, combine 1 cup warm water (105-115°F), 1 tablespoon granulated sugar, and 2 ¼ teaspoons active dry yeast. Let stand for 5-10 minutes until foamy.
Combine wet ingredients: Add 1 cup milk (any kind), your 2-week-old sourdough starter (about ½ cup, or more if needed), 2 teaspoons salt, and ¼ cup melted unsalted butter to the yeast mixture.
Add dry ingredients: Gradually stir in 3 cups all-purpose flour, adding more as needed to form a soft but manageable dough. If using a very thin starter, you might need up to an additional ½ cup of flour.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
First rise: Shape the dough into a rectangular loaf, place in a well-greased 9x5 inch loaf pan (or two smaller pans). Cover loosely with plastic wrap or a damp cloth.
Bulk fermentation: Let rise in a warm place (ideally 75-80°F) for 1-3 hours, or until doubled in size. You can warm your oven to 100°F for 5 minutes, turn it off, and place the bread inside to rise.
Final proof: The dough is ready when it peaks over the edges of the pan.
Preheat & bake: Preheat oven to 375°F (190°C).
Bake: Bake for 10 minutes uncovered.
Tent & bake: Cover the loaf loosely with aluminum foil and bake for an additional 30-40 minutes, or until a bread thermometer inserted into the center reads 190-200°F (88-93°C) and the loaf sounds hollow when tapped on the bottom.
Cool & serve: Remove from the oven and immediately brush the top with melted butter to keep the crust moist. Let cool completely on a wire rack before slicing and serving.