If you’ve been dreaming of a soft, pillowy sourdough loaf that’s perfect for sandwiches, toast, or even just buttered up fresh from the oven, this recipe is for you. Made in our Heavy Duty Bread Tin with Lid (30×10.5×10.5 cm), it’s designed to create a beautiful, tall loaf with a tender crumb and a soft crust.
Ingredients
- 225 g active sourdough starter
- 450 g room temperature milk
- 60 g olive oil
- 40 g honey
- 750 g bread flour
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15 g fine salt
Method
1. Mix the starter base
In a large bowl, combine 225 g active sourdough starter with 450 g milk. Stir until the starter is fully dissolved and smooth.
2. Add fat and sweetener
Add 60 g olive oil and 40 g honey to the mixture. Mix until fully combined. The oil adds softness, while the honey gives a subtle sweetness that complements the natural tang of the sourdough.
3. Add flour and salt
Mix in 750 g bread flour and 15 g salt. Combine using a dough whisk or your hands until no dry flour remains. The dough will be shaggy and sticky. Cover and let it rest for 30 minutes to fully hydrate.
4. Stretch & folds
Over the next 2 hours, perform 3-4 rounds of stretch and folds every 30 minutes. Wet your hands, grab a corner of the dough, stretch it up, and fold it into the center. Turn the bowl ¼ turn and repeat until all sides are folded. After the final fold, cover and let the dough rest.
5. Bulk rise
Allow the dough to rise at room temperature until it increases by 50%. Because this is an enriched dough with milk, oil, and honey, it will rise faster typically 3-5 hours depending on your kitchen temperature.
6. Shape the loaf
Turn the dough onto a lightly floured surface and rest for 10 minutes. Stretch dough into a rectangle, then fold each long side to meet in the centre and roll tightly from the short end, tucking as you go. Pinch the seam closed and place the loaf seam-side down into a greased bread tin.
7. Final proof (Overnight Option)
Cover with the tin lid or a damp tea towel, refrigerate the loaf overnight. The cold proof develops flavour and makes morning baking effortless. You can pop it straight into a preheated oven the next day.
8. Bake
Preheat oven to 190 °C. Bake 40-50 minutes, tenting with foil if the crust starts to brown too quickly (or leave the lid on for the first 20 mins of your bake, just be cautious of the bread rising). The loaf is ready when golden.
9. Cool
Allow the loaf to cool in the tin for 10 minutes, then transfer to a wire rack. Wait at least an hour before slicing to let the crumb set.
Tips for the Perfect Soft Loaf
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Use a heavy-duty tin with a lid: This traps steam, keeping the crust soft while allowing the loaf to rise beautifully.
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Overnight proofing: Refrigerating the shaped loaf slows fermentation and adds depth of flavour.
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Don’t rush the cooling: Slicing too early can compress the soft crumb, so patience pays off.
This loaf is wonderfully versatile. Perfect for sandwiches, thick toast with jam, or simply warm with a pat of butter. With the overnight fridge proofing, you can prep in the evening and enjoy freshly baked sourdough for breakfast or lunch the next day. Also great for school lunch boxes.
