Soft Crust Sourdough Bread

"I adapted this recipe from a non-sourdough recipe by NZ cooking greats Alison and Simon Holst. It also works well using half white and half wholemeal flour. Note: the time this takes to prepare really depends on how active your sourdough is and you might choose to put your dough in a cool place to slow the rise and develop the sour flavour more, I like to take my time and start in the morning and bake it before dinner."
photo by sumayliew photo by sumayliew
photo by sumayliew
Ready In:
4hrs 12mins
1 large loaf


  • 1 cup active sourdough starter
  • 23 cup milk
  • 2 teaspoons sugar
  • 1 12 teaspoons salt
  • 2 tablespoons oil
  • 2 13 cups high grade flour


  • Mix together the first 5 ingredients and 1 cup of flour. Cover and leave in a warm place for at least 1 hour, it should start to rise a little.
  • Stir in the remaining flour. Knead for 10 minutes or until a soft dough forms that springs back when gently pressed.
  • Turn the dough in 1-2 teaspoons of oil in a clean bowl. Cover with cling film and leave to sit for another hour or more, until doubled in size.
  • Shape dough on a lightly oiled tray. Cover with a large container with room for it to rise without touching the sides. Leave in a warm place until doubled in size.
  • Bake in a preheated oven at 410 degrees (210 deg celsius) for 12 minutes.
  • Cool on a wire rack.

Questions & Replies

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  1. Sandra M.
    What did you bake it in/on? Right now I use a cast iron roasting pan with a different recipe and my crust is hard, almost to the point where you can't cut it. Do you have to put water in the oven? Are you using a standard loaf pan?
  2. Missy Penick
    Really bakes in 12 minutes? Bake on the tray covered? Can I do this in a bread pan & what temp & how long?


  1. sumayliew
    Thank you for this recipe! I’ve used it many times with great success. My family loves it. And the timing in my oven is exactly 12 minutes
    • Review photo by sumayliew



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