I put together this guide on how to store sourdough bread the right way just for you! Whether you want to keep your crust crunchy, extend your sourdough shelf life, or figure out what to do with those last stale slices, I’ve got you. I’ll walk you through everything I’ve learned from baking (and sometimes ruining) loaf after loaf—plus easy tips for freezing, storing without plastic, and spotting when your bread’s past its prime.

If you’ve ever wondered, “Does sourdough bread go bad faster than store-bought?” or “How long does homemade sourdough actually last?” — you’re in the right place.

Let’s get into it!

What Affects the Shelf Life of Sourdough Bread?

I used to think bread was bread—make it, eat it, done. But sourdough? Totally different ball game when it comes to how long it lasts. The shelf life of sourdough bread is affected by a combo of what’s in it and how it’s stored after baking.

Natural Fermentation vs. Commercial Yeast: Why It Matters

Okay, so this blew my mind when I first started baking. Sourdough, with its natural fermentation process, actually lasts longer than most store-bought loaves that use commercial yeast. That’s thanks to the lactic acid bacteria and wild yeasts in the starter, which create a more acidic environment. Turns out, that acidity helps fight off mold a little longer. It’s not magic, but it gives you an extra day or two.

Compare that to commercial yeast bread, which goes stale fast and molds quickly unless it’s packed with preservatives. 

Ingredients That Extend or Shorten Shelf Life

Here’s where things get surprisingly specific. High-hydration sourdough (like 75%+ water) tends to go stale slower, but it can mold faster if the environment’s humid. Salt also plays a role—not just for flavor but as a natural preservative. No salt? That loaf’s shelf life shrinks.

I’ve also noticed that whole grain or rye sourdoughs mold a bit faster than plain white flour ones. Not sure why, maybe the oils in the grains? Either way, if I’m making a loaf I want to keep around for a while, I go with a basic white sourdough.

Humidity, Temperature, and Kitchen Environment

Where you store your sourdough matters a lot. I live in a pretty humid area, and during summer, bread will start to feel tacky or even grow mold faster than usual. If your kitchen’s over 75°F and humid, expect a shorter sourdough shelf life unless you’re storing it right.

In the winter, I can leave it out wrapped in a linen bread bag on the counter for 4–5 days, no problem. But in July? I gotta rotate between paper wrapping and checking it daily. Also, don’t stick it in a plastic bag unless you want it to get soggy by morning.

How Preservatives in Store-Bought Bread Differ from Homemade Sourdough

This part makes me cringe. Store-bought breads are often loaded with ingredients I can’t even pronounce. Calcium propionate, sodium stearoyl lactylate… like, what even? These preservatives stretch out the shelf life artificially, sometimes up to two weeks. But the trade-off is taste and texture. And they mess with digestion for a lot of folks.

Homemade sourdough has none of that junk. Just flour, water, salt, and starter. So yeah, it won’t last forever, but you get that clean flavor and better gut health. And honestly? I’d rather freeze a slice than eat something that’s been “fresh” on a shelf for 12 days.

How Long Does Sourdough Bread Last at Room Temperature?

So, how long can you leave sourdough bread out on the counter before it goes bad? I’ve tested this more times than I can count (and yes, I’ve eaten my fair share of stale bread). Most homemade sourdough stays fresh for 3 to 5 days at room temperature. After that, the crust gets hard, and the inside starts drying out.

Now, if your kitchen is super warm or humid, it might only last 2–3 days. And if your loaf has a lot of moisture (like those really soft, fluffy kinds), it might mold faster. Drier sourdough with a thick crust usually stays good longer.

Factors That Influence Freshness (Crust Type, Hydration, Etc.)

The crust makes a big difference. Crusty loaves—like the ones with that deep golden, crackly outside—stay fresher longer. They sort of protect the inside from drying out too fast.

And the water content (also called hydration) really matters. If your dough has lots of water in it, it might feel soft and squishy at first, but it can go stale quicker. I once made a 78% hydration loaf (fancy way of saying it had lots of water), and it was awesome the first two days… then it got kind of gummy and weird by day four.

Also, sourdough with extras like cheese or fruit? Those spoil even faster. I don’t leave those out more than two days, tops.

Tips for Storing Sourdough on the Counter Without Plastic

Here’s the trick: Don’t store your sourdough in plastic. I learned this the hard way when I wrapped mine in a plastic bag and found it all soft and damp the next morning. Plastic traps moisture, which makes the crust soggy and can cause mold.

Instead, wrap your loaf in a clean cotton or linen towel, or use a linen bread bag. That lets it breathe while keeping it from drying out too fast. I like to put mine cut-side down on a wooden cutting board and cover it with a towel. It works surprisingly well.

Another idea? Use a bread box. It keeps the bread at a steady temp and blocks out too much air.

And if the crust starts to go a little stale? You can always warm it up in the oven for a few minutes to bring it back to life. Just be sure it hasn’t gone bad—more on that in a later section!

Refrigerating Sourdough: Good or Bad Idea?

Okay, let’s talk about the fridge. You might think, “Hey, if I want my sourdough to last longer, I’ll just pop it in the refrigerator.” I thought the same thing at first… but nope. Refrigerating sourdough bread actually makes it go stale faster.

I didn’t believe it until I tried it myself. I put a fresh loaf in the fridge overnight and pulled it out the next morning, all excited. But when I sliced into it? It was dry and weirdly chewy. Total letdown.

Why Refrigeration Can Dry Out Your Loaf Faster

Here’s what’s going on: cold air in the fridge makes the starches in the bread get hard really fast. This is called retrogradation (yeah, it sounds fancy, but it just means the bread gets stiff). That’s why the fridge is not your best friend when it comes to sourdough storage.

Even if you wrap it up tightly, your crust will lose its crunch, and the inside will feel stale sooner than if you just left it on the counter.

When It Might Make Sense (e.g., Hot Climates)

Now, there are times when putting sourdough in the fridge makes sense. If you live somewhere super hot or humid—like Florida in the summer—bread can mold fast. If your sourdough is going moldy after two days when you leave it on the counter, it’s better to keep it cool than risk mold.

Another time it might be okay is if you’ve already sliced it and you’re not going to eat the rest for a few days. Even then, I’d say: freeze it instead (we’ll get into that next).

Best Practices If You Must Refrigerate

If you have to refrigerate it, here’s what worked best for me:

• Wrap the sourdough tightly in a beeswax wrap or a clean towel, then put it in a paper bag.
  
• Stick that inside a container or a bread box to protect it from cold air.
  
• Don’t store it near anything with strong smells—bread will absorb odors like a sponge.
  

When you’re ready to eat it, you can warm up slices in the oven or toaster to soften them. It won’t be exactly like fresh, but it’s still way better than tossing it out.

Up next, I’ll show you how to freeze sourdough the right way so you don’t lose that beautiful crust or chewy inside. Let’s gooo!

Freezing Sourdough for Long-Term Storage

Freezing sourdough? Yes, you totally can. And it’s honestly one of the best ways to make your sourdough last longer without losing flavor or texture. I didn’t use to freeze bread because I thought it would ruin it. But then I tried it—properly—and now I always freeze part of my loaf right after baking.

How to Freeze Whole or Sliced Sourdough Correctly

You’ve got two good options: freeze the whole loaf or freeze it in slices. I’ve done both, and each has its perks.

If you freeze the whole loaf:

• Let it cool completely first. Seriously, no steam should be left or it’ll get ice crystals.
  
• Wrap it tight in plastic wrap or beeswax wrap, then stick it in a freezer-safe bag.
  
• If you’re extra cautious, double wrap it to prevent freezer burn.
  

Freezing slices is great if you only want a little at a time:

• Slice it before freezing (I usually do medium-thick slices (about ½in.) so they don’t break when thawing).
  
• Layer parchment paper between slices so they don’t stick together. This is a good technique if you only eat a few slices per day.
  
• Wrap them in foil or put them in a zip-top freezer bag, squeeze out the air, and toss them in the freezer.
  

How Long Sourdough Lasts in the Freezer (Up to 3 Months)

Frozen sourdough keeps pretty well for about 2 to 3 months. After that, it doesn’t go bad exactly, but the texture starts to change and it may taste kind of flat.

I like to label my freezer bags with the date so I don’t lose track. Learned that after biting into a slice from… who-knows-when. It tasted like freezer air. Don’t recommend it.

How to Thaw and Reheat Without Ruining the Crust

Here’s the good part: thawing it is super easy if you do it right.

For whole loaves:

• Take it out of the freezer, unwrap it, and let it thaw on the counter (on a wire rack if you have one).
  
• Once it’s thawed, pop it in a 350°F oven for 10–15 minutes to bring the crust back to life.
  

For slices:

• You can toss a slice straight into the toaster. It thaws and crisps up at the same time. Boom, done.
  
• Or let it sit at room temp for 15–30 minutes, then warm it in a toaster oven if you want that crusty edge.
  

One time I microwaved a slice and yikes—don’t do that unless you like gummy bread. It’s better to wait the extra few minutes and reheat it properly.

Freezing sourdough is honestly a great way to reduce food waste and always have homemade bread on hand. Up next, let’s talk about how to know when it’s time to say goodbye to your loaf…

How to Tell if Sourdough Has Gone Bad

Let’s be real—no one wants to eat moldy bread. But sometimes it’s tricky to tell if sourdough is just a little stale… or if it’s actually spoiled. I’ve had a few loaves that I thought were fine, only to notice something funky the next day. So here’s how I now check for signs that it’s time to toss it.

Visual Signs: Mold, Discoloration, Excessive Dryness

First things first—look at the bread.

If you see fuzzy spots, green, black, or even weird pink or orange patches, that’s mold. Don’t just cut it off and eat the rest (I used to do that, yuck!). Mold spores spread through the whole loaf even if you can’t see them. Once you spot mold, the bread’s gotta go.

Also, check for strange colors in the crust or crumb. If it looks grayish or unusually dark in places that don’t seem baked that way, it might be going bad.

Now, sourdough will get dry over time, especially if it’s been left out. That doesn’t always mean it’s bad—it might just be stale. If it feels hard as a rock, like you could knock on it like a door, it’s past its prime for toast… but still great for croutons or breadcrumbs.

Smell Test: Sour vs. Rancid

This is my go-to move: sniff the loaf. Fresh sourdough has a tangy, slightly sour smell (duh, it’s in the name). But it should never smell rotten or “off.”

If you get a whiff of something that reminds you of nail polish remover, sour milk, or just plain funk? Nope. Out it goes. I had one loaf that got forgotten in a bread bag at the bottom of the bread basket. It smelled like vinegar and dirty socks. Safe to say, I didn’t even open it all the way—straight to the compost.

Texture and Taste: When It’s Safe vs. When to Toss It

If it looks okay and smells normal, do a quick texture check. Sourdough will get chewy and dry over time, but it shouldn’t feel slimy or sticky. Sticky is bad—sticky usually means mold’s starting even if you don’t see it yet.

And if you do decide to taste it? Take one bite. If it tastes sour in a weird, sharp way or just tastes “wrong,” don’t push it. Trust your gut. Bad bread won’t usually make you seriously sick, but it can mess with your stomach and just ruin your meal.

I always say: when in doubt, throw it out. Or better yet—don’t let it get that far! (We’ll get into that in the storage section next.)

Best Storage Methods to Keep Sourdough Fresh

I used to just leave my sourdough on a cutting board with a towel over it. Sometimes it worked, sometimes… not so much. After a few moldy loaves and way too many rock-hard crusts, I started testing different storage methods. Some of them surprised me with how well they worked. Others? Total flops.

Linen or Cotton Bread Bags

This is hands-down my favorite way to store sourdough on the counter. Linen bread bags let the bread breathe without drying it out too fast.

The fabric helps pull a little moisture away from the crust so it stays crisp without turning soggy. I found a set of linen bags online and haven’t looked back since. That’s my go-to storage during the humid summer months.

If you don’t have a bread bag, just wrap your loaf in a clean dish towel and place it cut-side down on a wooden board. That works almost as well.

Paper vs. Plastic: Which is Better?

I’ll keep this simple: paper > plastic when it comes to sourdough storage.

Paper bags (like the kind you get from the bakery) are great for letting the bread breathe while still giving it some protection. They keep the crust from getting too soft, and you can always toss a towel over it for extra help.

Plastic bags? I avoid them unless I’m freezing the bread or if I know the kids will devour the loaf within a day or two. They trap in too much moisture, and by the next day, your once-crunchy crust is soft and chewy in the worst way. Plus, they can create the perfect little sauna for mold to grow. Gross.

Bread Boxes and Sourdough-Specific Containers

Ah, the good old bread box. Bread boxes create a little micro-climate for your loaf—dark, dry, and just the right amount of air circulation.

If you want to get fancy, there are sourdough-specific containers out there with vents and moisture control. I haven’t tried them (yet), but I’ve heard good things. Honestly, my basic wooden box with a hinged lid does the job just fine.

DIY Tips for Low-Humidity Climates

If you live somewhere dry, like Arizona or Colorado, your bread might dry out faster than it molds. That’s a totally different problem.

Here’s what I’ve found helps:

• Store your sourdough in a linen bag, inside a closed cabinet or pantry. That little bit of extra darkness and enclosed space slows down drying.
  
• You can also wrap it in a towel, then put it in a Dutch oven with the lid on. It’s not airtight, so it won’t trap moisture, but it keeps air out just enough.
  
• If you’re desperate? Add a slice of apple to a paper bag with the bread for a few hours. It adds a little moisture (just don’t leave it in there too long or… mold city).
  

Using the right storage can add 2–3 days to your loaf’s life—and keep it tasting fresh enough for toast, sandwiches, and even French toast. Speaking of stale bread…

What to Do With Stale Sourdough Bread

So, your sourdough’s a few days old. The crust is hard, and the inside’s dried out. Don’t toss it! Stale sourdough is basically a secret weapon in the kitchen—perfect for crunchy add-ons, cozy breakfasts, and even savory dinners.

Recipe Ideas: Croutons, Breadcrumbs, French Toast, Stuffing

Here are my go-to ideas for using up every last crumb:

Croutons – Cube the bread, toss with olive oil, salt, garlic powder, and herbs. Bake at 375°F for 15–20 minutes, flipping halfway. These are amazing on soups and salads. I once added parmesan before baking and it changed my life.

Breadcrumbs – Break the bread into chunks and blitz it in a food processor. If you don’t have one, use a cheese grater (yep, it works). Toast them in a dry pan or bake ‘em for a few minutes until golden. Keep them in a jar for topping pasta or casseroles.

French Toast – Thick slices of stale sourdough are perfect for this. They soak up the custard without falling apart. I mix eggs, milk, cinnamon, and vanilla, then fry the slices in a little butter. Crispy edges, soft inside… so good.

Stuffing – Especially during the holidays. I am not a stuffing fan but one of my friends that loves sourdough as much as I do swears by it. Cube it, dry it out even more in the oven, and mix with sautéed onions, celery, broth, and herbs, and there you have it! You can even make a sourdough stuffing bake with mushrooms and cheese. Total comfort food.

Refreshing Stale Bread in the Oven

If you want to just bring the bread back to life as-is, this trick has saved me more than once:

• Lightly spritz the loaf with water (not too much—just a mist).
  
• Wrap it in foil and bake at 300°F for about 10–15 minutes.
  
• Unwrap and bake another 5 minutes if you want the crust to crisp back up.
  

It won’t be just like fresh-baked, but it’ll be a lot better than chewing on cardboard.

Avoiding Food Waste With Creative Uses

The more I bake, the more I hate wasting food. Sourdough takes time, effort, and ingredients, so it stings to throw any of it away. 

I’ve even used stale sourdough in:

• Bread pudding (sweet or savory)
• Grilled cheese—use slices that are almost too dry to eat, but still good for toasting

Honestly, once you know how to reuse it, stale sourdough becomes kind of exciting. It’s not trash—it’s an ingredient.

FAQs: How Long Does Sourdough Bread Last?

1. How long does sourdough bread last at room temperature?
   Homemade sourdough bread typically lasts 3 to 5 days at room temperature if stored properly. Use a linen bread bag, paper bag, or wrap it in a clean kitchen towel to maintain crust texture and avoid mold.
   
2. Should sourdough bread be refrigerated?
   Refrigerating sourdough is not recommended because it can cause the bread to dry out quickly. If you must refrigerate due to a hot or humid climate, wrap the bread well in beeswax or foil and reheat before eating.
   
3. What’s the best way to store sourdough bread to keep it fresh?
   The best way to store sourdough is in a linen bread bag, a paper bag, or a bread box. These methods help prevent moisture buildup, which can cause mold, while keeping the crust from going soft.
   
4. Can you freeze sourdough bread?
   Yes! Sourdough bread freezes well for up to 3 months. You can freeze it whole or sliced. Just wrap it tightly in plastic or foil and use a freezer-safe bag. Thaw at room temperature and reheat to restore the crust.
   
5. How can you tell if sourdough bread has gone bad?
   Look for mold, off smells (like sour milk or vinegar), and strange textures like stickiness or sliminess. A hard or dry loaf may just be stale and can still be used in recipes like croutons or French toast.
   
6. What causes sourdough to mold quickly?
   Mold grows faster in warm, humid environments or when bread is stored in airtight plastic. Always let sourdough cool completely before storing and avoid plastic bags unless freezing.
   
7. How do I store sourdough bread without using plastic?
   You can store sourdough without plastic by using a linen or cotton bag, wrapping it in a clean towel, or placing it in a wooden bread box. These options allow airflow while protecting the crust.
   
8. Can you refresh stale sourdough bread?
   Yes! Lightly mist the loaf with water, wrap it in foil, and heat it in the oven at 300°F (150°C) for 10–15 minutes. This will revive the interior and crisp up the crust.
   
9. What’s the best container for storing sourdough bread?
   A bread box or a ventilated container is ideal. Avoid airtight containers for room temp storage, as they trap moisture and speed up spoilage. For freezing, use airtight freezer bags.
   
10. How should I store sourdough bread in a dry climate?
    In low-humidity areas, sourdough can dry out quickly. Store it in a linen bag inside a Dutch oven or a closed cabinet to slow moisture loss. You can also refresh slices in the oven when needed.

Final Thoughts on Keeping Sourdough Fresh

If there’s one thing I’ve learned from baking sourdough for years, it’s that a little storage know-how goes a long way. With the right tools (hello, linen bread bag) and a few simple tricks, you can easily keep your sourdough fresh for days—and make the most of every slice, even the stale ones.

Whether you’re storing it at room temperature, freezing slices for later, or figuring out if that forgotten loaf in the pantry is still safe to eat, sourdough bread doesn’t have to be tricky. And honestly? The more I bake, the more I see stale bread as an opportunity, not a loss. French toast, stuffing, crispy croutons—there’s always something delicious you can make.

So go ahead and bake that big loaf. You’ve got the tips now to store it like a pro. 

Understanding Sourdough Sandwich Bread Basics

Let me tell you, my journey with sourdough bread has been nothing short of a wild rollercoaster! When I first heard about sourdough fermentation, I thought it was just another fancy food trend. Boy, was I wrong. This isn’t just bread – it’s a whole culinary science that’ll blow your mind.

What Makes Sourdough Sandwich Bread Unique

The first time I tasted a truly exceptional sourdough sandwich bread, it was like a flavor explosion in my mouth. Unlike those bland, mass-produced store loaves, sourdough brings something magical to the table. It’s all about natural fermentation, baby!

Traditional yeasted bread is basically the boring cousin of sourdough. With wild yeast and natural fermentation, sourdough develops this incredible depth of flavor that’ll make your taste buds do a happy dance. The natural fermentation process breaks down gluten and makes the bread more digestible, which means less of that bloated feeling after eating bread.

Here’s a mind-blowing fact: sourdough bread has a lower glycemic index compared to regular bread. This means it won’t spike your blood sugar like those other breads.

A good sourdough sandwich bread is soft, slightly tangy, with these beautiful air pockets that make each slice feel like a cloud. When you nail the hydration and fermentation, you’re not just making bread – you’re creating edible art.

Essential Ingredients for Soft Sourdough Sandwich Bread

Let’s talk ingredients. This isn’t about dumping random stuff in a bowl. It’s about understanding each component. Bread flour is your best friend here – its higher protein content means better gluten development. I’ve tried all-purpose flour, and trust me, it just doesn’t cut it for that perfect sandwich loaf.

Hydration is key. Too dry, and you’ll end up with a brick. Too wet, and you’ve got a sad, flat mess. I’ve had plenty of bread disasters to prove this point. The sweet spot? Around 65-75% hydration for a soft, pillowy texture.

Pro tip: Don’t skimp on quality. Your starter, flour, and even water matter. Try not to use tap water. It turns out chlorine can mess with your fermentation. Instead, use filtered water.

A dash of fat – whether it’s butter, avocado oil, or milk – can transform your bread from good to absolutely phenomenal. It adds softness and helps keep the bread fresh longer. 

The beauty of sourdough sandwich bread is that it’s both an art and a science. Some days, you’ll feel like a bread wizard. Other days, you’ll want to throw your starter out the window. But that’s the magic of baking – each loaf tells a story, and you’re the storyteller.

Starter Preparation for Sandwich Bread

Timing is everything when you’re preparing your starter for bread making. You want it at its peak performance – super bubbly, doubled in size, and with that slightly sour, fruity smell. My rule of thumb? If it doesn’t pass the “float test” (where a spoonful of starter floats in water), it’s not ready.

I used to get so frustrated waiting for my starter to mature. Patience is not my strong suit, but sourdough taught me that good things come to those who wait. A mature starter can take weeks to develop, so don’t beat yourself up if it’s not perfect immediately.

Pro tip: Always keep a backup starter. It’s like an insurance policy for bread lovers.

When you’re ready to bake sandwich bread, you’ll want to time your starter feeds perfectly. I typically feed my starter 4-6 hours before mixing my dough. This ensures it’s at maximum activity and ready to work its fermentation magic.

One thing I wish someone had told me earlier: your starter is alive. It has moods, it has preferences. Some days it’ll be super active, other days it’ll be sluggish. Learn to read its signs, and you’ll become a bread whisperer in no time.

The Perfect Soft Sourdough Sandwich Bread Recipe

Buckle up, bread lovers. This is where the magic happens. After years of trial and error, failed loaves, and more flour-covered kitchen surfaces than I care to admit, I’ve finally cracked the code to the most incredible soft sourdough sandwich bread.

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Step-by-Step Bread Making Process

First things first – mise en place is everything. Have all your ingredients measured, your tools ready, and your workspace clean. Trust me, nothing’s worse than realizing you’re missing something mid-recipe.

Ingredients:

• 260g active sourdough starter
• 1,000g bread flour
• 650g warm water
• 55g avocado oil
• 20g salt
• 60g honey or sugar

Equipment:

• Large mixing bowl
• Bench scraper
• 2x bread pans (9×5 inch)
• Kitchen scale
• Plastic wrap
• Rolling pin
• Cooling rack

Step-by-Step Instructions:

1. Prepare the Starter

• Ensure your sourdough starter is active and at its peak
• Feed your starter 4-6 hours before mixing the dough
• Check that it’s doubled in size and passes the float test

1. Mix

• In a large bowl, combine bread flour, warm water, honey, oil, and salt
• Mix with your hands until no dry flour remains
• Cover and let rest at room temperature for 45 minutes

Note: It will be really sticky! Scrape your hands with a dough scraper to get rid of excess dough on your hands. Then, get your hands wet and keep mixing. It will not be as sticky when you are done mixing the dough.

1. Stretch and Fold Technique

• Perform 3 sets of stretch and folds over 2-3 hours
• To stretch and fold:
  • Wet your hands to prevent sticking
  • Grab one side of the dough
  • Stretch it up and fold it over the center
  • Rotate the bowl and repeat on all four sides
• Rest the dough 45 minutes between each set
• This develops gluten and creates a strong dough structure

1. Bulk Fermentation

• Cover the bowl with plastic wrap
• Let the dough ferment at room temperature (70-75°F)
• Allow 4-6 hours of bulk fermentation
• The dough should increase in volume by about 50% and look puffy

1. Divide and Shape the Loaf

• Gently turn out the dough onto a wet surface
• Divide into two equal portions
• Shape into a sandwich loaf:
  • Working with one piece of dough at a time, flatten the dough into a large rectangle using a rolling pin
  • Fold the top third down
  • Fold the bottom third up
  • Roll tightly into a log shape
  • Pinch the seam to seal

1. Final Proof

• Place the shaped loaf in a greased 9×5 inch bread pan
• Cover with plastic wrap
• Proof at room temperature for 2-4 hours
• Alternatively, do a cold proof in the refrigerator for 8-12 hours
• The dough is ready when it has risen about 1 inch above the pan rim

1. Prepare for Baking

• Preheat oven to 425°F (218°C)
• Optional: Score the top of the loaf with a sharp knife
• Spray the top of the loaf with water

1. Bake the Bread

• Bake for 40-45 minutes
• First 20 minutes: Bake with steam (place a pan of hot water on the bottom rack)
• Last 20-25 minutes: Reduce heat to 400°F (205°C)
• Bread is done when deep golden brown and internal temperature reaches 205-210°F

1. Cool and Store

• Remove from pan immediately after baking
• Cool completely on a wire rack (at least 1 hour)
• Slice only when fully cooled
• Store at room temperature for 2-3 days
• Freeze sliced bread for up to 3 months

Pro Tips:

• Use a kitchen scale for the most accurate measurements
• Room temperature can affect fermentation times
• Be patient and flexible with timing
• Each loaf is a learning experience!

Baking Techniques for Maximum Softness

Here’s a pro tip that’ll blow your mind: steam is the secret to a soft, golden crust. I use the open bake technique to create a steamy environment in the first part of baking. It helps the bread rise beautifully and keeps the crust soft and tender.

Oven temperature is crucial. I preheat my oven to a scorching 425°F (218°C) and then drop it to 400°F (204°C) when I put the bread in. The initial high heat gives an awesome oven spring, helping the bread rise to its full potential.

Cooling is just as important as baking. I know it’s tempting to slice into that beautiful loaf immediately, but resist! Let it cool completely on a wire rack. Cutting too soon means a gummy, dense interior – and nobody wants that.

Pro tip: If you want an extra soft loaf, brush the top with melted butter right after it comes out of the oven. This adds moisture and creates a tender crust that’ll make your sandwich dreams come true.

A word of warning: once you start making your own sourdough sandwich bread, store-bought will never be the same. You’re entering a delicious point of no return. Welcome to the club!

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Soft Sourdough Sandwich Bread

Indulge in the ultimate homemade soft sourdough sandwich bread – a perfect blend of tangy sourdough flavor and pillowy softness. This bread features a golden crust and tender crumb that elevates any sandwich from ordinary to extraordinary. Made with a natural sourdough starter, this bread offers enhanced digestibility and a rich, complex flavor that store-bought loaves can't match.

Course Breakfast, dinner, lunch

Cuisine American

Keyword Sourdough Breads

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Fermentation Time 12 hours hours

Total Time 12 hours hours 55 minutes minutes

Servings 2 loaves

Author Jess

Equipment

• Large Mixing Bowl
• bench scraper
• 2 bread pans (9×5 inch)
• Kitchen scale
• Plastic wrap
• Rolling Pin
• Cooling rack

Ingredients

• 260 g active sourdough starter
• 1,000 g bread flour
• 650 g warm water
• 55 g avocado oil
• 20 g salt
• 60 g honey or sugar

Instructions

Mix

• In a large bowl, combine bread flour, warm water, honey, oil, and salt
  260 g active sourdough starter, 1,000 g bread flour, 650 g warm water, 55 g avocado oil, 20 g salt, 60 g honey or sugar
• Mix with your hands until no dry flour remains
• Cover and let rest at room temperature for 45 minutes

Bulk Fermentation

• Perform 3 sets of stretch and folds over 2-3 hours. Rest the dough 45 minutes between each set
• Cover the bowl with plastic wrap
• Let the dough ferment at room temperature (70-75°F)
• Allow 4-6 hours of bulk fermentation
• The dough should increase in volume by about 50% and look puffy

Divide and Shape the Loaf

• Gently turn out the dough onto a wet surface. Divide into two equal portions
• Shape into a sandwich loaf. Working with one piece of dough at a time, flatten the dough into a large rectangle using a rolling pin. Fold the top third down. Fold the bottom third up. Roll tightly into a log shape. Pinch the seam to seal.

Final Proof

• Place the shaped loaf in a greased 9×5 inch bread pan
• Cover with plastic wrap. Proof at room temperature for 2-4 hours. Alternatively, do a cold proof in the refrigerator for 8-12 hours.
• The dough is ready when it has risen about 1 inch above the pan rim
• Preheat oven to 425°F (218°C)
• Optional: Score the top of the loaf with a sharp knife
• Spray the top of the loaf with water

Bake the Bread

• Bake for 40-45 minutes
• First 20 minutes: Bake with steam (place a pan of hot water on the bottom rack). Last 20-25 minutes: Reduce heat to 400°F (205°C). Bread is done when deep golden brown and internal temperature reaches 205-210°F.

Cool and Store

• Remove from pan immediately after baking. Cool completely on a wire rack (at least 1 hour). Slice only when fully cooled.
• Store at room temperature for 2-3 day or freeze sliced bread for up to 3 months.

Troubleshooting Common Sourdough Bread Challenges

Let’s get real. Sourdough bread making is not for the faint of heart. For every beautiful loaf, there are about 10 tragic bread fails waiting to happen. But fear not – I’ve been through the bread battlefield and lived to tell the tale.

Solving Texture and Rise Issues

Dense loaf? The curse of every home baker’s existence. I’ve had more brick-like breads than I care to admit. Most of the time, it comes down to a few key issues: under-proofed dough, low hydration, or poor gluten development.

Hydration is tricky. Too little water, and your bread becomes a doorstop. Too much, and it’s a flat, sad pancake. I learned to adjust my hydration based on the flour I’m using. Whole wheat flour, for instance, absorbs more water than white bread flour.

Sometimes, your environment plays a huge role. Humidity, temperature, even the altitude can mess with your bread. Turns out, you need to add a bit more water to compensate.

Flavor and Fermentation Tips

Controlling the sourness of your bread comes with time and practice. Some people love that super tangy flavor, others prefer a milder taste. The longer you let your dough ferment, the more sour it becomes. I typically do a combo of cold fermentation in the fridge and room temperature proofing to control the flavor. I tend to prefer the milder sourness.

Over-proofing is the silent killer of beautiful bread. It’s a fine line between perfectly proofed and overproofed. How can you tell? If your dough has completely lost its structure and looks flat and deflated, you’ve gone too far. I always do the “poke test” – if the indentation from your finger fills back slowly, it’s ready to bake.

Pro tip: Keep a bread journal. Seriously. Note down everything – flour type, hydration, room temperature, fermentation time. Each loaf is a learning experience, and tracking your process helps you improve consistently.

A word of caution: sourdough is not an exact science. Some days, your bread will be Instagram-worthy. Other days, it’ll look like something you’d use as a doorstop. Embrace the imperfections, learn from each bake, and keep pushing forward.

Remember, even professional bakers have bad bread days. The key is persistence, patience, and a whole lot of flour.

Storing and Serving Your Sourdough Sandwich Bread

Congratulations! You’ve successfully baked a beautiful sourdough sandwich bread. Now, let’s talk about keeping that beauty fresh and finding delicious ways to enjoy it.

Bread Storage Techniques

First things first – homemade bread doesn’t have the preservatives of store-bought loaves. This means you need a solid storage strategy. My go-to method is a sandwich bag.

Room temperature is your friend for the first couple of days. I slice my bread and store it in a bag. This helps prevent it from drying out too quickly.

Pro tip: only slice what you need. Keeping the loaf whole helps maintain moisture.

Freezing is a total game-changer. I typically slice the bread before freezing, so I can grab exactly what I need. Wrap it tightly in plastic wrap, then in a freezer bag. It’ll stay good for about 3 months.

Creative Serving Suggestions

Let’s talk sandwiches. A good sourdough sandwich bread can elevate even the simplest sandwich. My absolute favorite is smoked brisket sandwich – the tangy sourdough adds an incredible depth of flavor that regular bread just can’t match.

Toasting brings out a whole new dimension in sourdough. My husband loves a thick slice, lightly toasted, with some good butter. Simple, but oh-so-delicious.

Don’t limit yourself to just sandwiches. Sourdough makes incredible French toast, bread pudding, and even croutons. When your bread starts to get a bit stale, that’s your cue to get creative.

Pro tip: day-old sourdough is perfect for making breadcrumbs or croutons. Just cube it, toss with some olive oil and herbs, and bake until crispy. Your salads and pasta dishes will thank you.

A final word of advice: sourdough is more than just bread. It’s a journey, a skill, and honestly, a bit of an obsession. Embrace the process, learn from your mistakes, and enjoy every delicious moment.

Conclusion

Mastering soft sourdough sandwich bread is a journey of patience, practice, and passion. With these techniques, you’ll transform simple ingredients into extraordinary, mouth-watering bread that will impress your family and friends. Don’t be intimidated – every loaf is a learning experience, and soon you’ll be creating bakery-quality bread right in your own kitchen. Ready to start your sourdough adventure? Grab your ingredients, and let’s bake!

Soft Sourdough Sandwich Bread: Frequently Asked Questions

1. How long does it take to make sourdough sandwich bread?

From start to finish, expect the entire process to take about 12-24 hours. This includes creating the starter, mixing the dough, fermentation, proofing, and baking. The actual hands-on time is much shorter – probably around 30-45 minutes total. Most of this time is passive fermentation and resting.

2. Can I make sourdough bread without a Dutch oven?

Absolutely! While a Dutch oven helps create steam and achieve a great crust, you can use a regular bread pan or baking sheet. To create steam, place a pan of boiling water on the bottom rack of your oven during baking. This helps create a crisp crust and good oven spring.

3. How do I know if my sourdough starter is ready to use?

A mature, active starter should double or triple in size within 4-8 hours after feeding, have lots of bubbles throughout, and pass the “float test” – a spoonful of starter should float in water when it’s ready to bake. It should also have a pleasant, slightly sour smell.

4. Why is my sourdough bread dense and heavy?

Dense bread can result from several issues:

• Under-proofed dough
• Low hydration
• Not enough gluten development
• Inactive or weak sourdough starter
• Incorrect flour type
• Insufficient kneading or stretching

5. How long will homemade sourdough sandwich bread stay fresh?

At room temperature, your bread will stay fresh for 2-3 days when stored in a bread box or cotton bag. For longer storage, slice and freeze the bread. It can last up to 3 months in the freezer. Always store cut-side down to prevent drying out.

6. Can I make sourdough bread gluten-free?

Traditional sourdough relies on wheat flour’s gluten for structure. While you can experiment with gluten-free flours, achieving the same texture is challenging. Gluten-free sourdough requires special techniques and additional binding ingredients.

7. How often should I feed my sourdough starter?

If kept at room temperature, feed your starter daily. If refrigerated, you can feed it once a week. When preparing to bake, feed your starter 4-6 hours before mixing dough to ensure it’s at peak activity.

8. What’s the difference between bread flour and all-purpose flour for sourdough?

Bread flour has higher protein content (typically 12-14%), which helps develop stronger gluten and create a better rise. All-purpose flour (10-12% protein) can work but may result in a denser, less voluminous loaf. For sandwich bread, bread flour is recommended.

9. Can I make sourdough bread without a kitchen scale?

While possible, a kitchen scale is highly recommended for consistent results. Baking is a science, and measuring by weight provides more accuracy than volume measurements. If you don’t have a scale, use the scoop and level method for flour.

10. Why does my sourdough bread taste sour?

The sourness depends on fermentation time and temperature. Longer, cooler fermentation increases tanginess. A longer proofing time in the refrigerator will develop more sour notes. If you prefer a milder flavor, reduce fermentation time and temperature.

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Why Freeze Sourdough Bread?

There’s nothing worse than watching a gorgeous loaf of sourdough go moldy before you can finish it. Been there, done that! After spending hours nurturing my sourdough starter (I call her Ivy Bubblin), mixing, folding, and waiting for that perfect rise, it’s heartbreaking to throw away even a single slice.

Freezing sourdough bread changed everything for me. Unlike those factory-made loaves from the grocery store, sourdough’s natural fermentation process actually creates a bread that freezes exceptionally well. The acids produced during fermentation help preserve the bread’s structure when frozen, which is pretty darn cool if you ask me.

I now do batch baking – usually 4-6 loaves at a time. This saves me so much time and energy! Plus, there’s something incredibly satisfying about opening your freezer to find a stash of artisanal bread ready to go whenever a craving hits.

Many people think freezing ruins sourdough’s texture, but that’s just not true if you do it right. I’ve served thawed sourdough to dinner guests who had no idea it wasn’t baked that day. Talk about a win!

When to Freeze: Timing Matters

Okay, so here’s something I learned – timing really matters when freezing sourdough bread. My first attempt involved freezing a week-old loaf that was already starting to stale. Bad move! The results were… less than stellar.

The optimal time to freeze sourdough is once it’s completely cooled, but still on the same day it was baked. The bread needs to be at room temperature throughout (no warm spots in the middle!), which usually takes about 2-3 hours after coming out of the oven.

I’ve found that store-bought sourdough follows slightly different rules. Since it often contains additional ingredients to extend shelf life, I try to freeze it within 1-2 days of purchase. But honestly, nothing beats the freezeability of a good homemade loaf without preservatives.

One thing that’s worked great for my baking schedule is planning ahead. I usually start my sourdough in the evening, mix the dough and ferment the next day, and bake it the following day. This rhythm ensures I always have the freshest possible bread going into the freezer.

Pre-Freezing Preparation

The first time I tried freezing sourdough, I was in such a rush that I wrapped up a still-warm loaf. Big mistake! The residual heat created condensation inside the wrapping, and I ended up with a soggy loaf when I thawed it. Lesson learned!

Proper cooling is non-negotiable. I now place my baked loaves on a wire rack and force myself to wait until they’re completely cool to the touch before even thinking about freezing them. This patience pays off big time in the final quality.

One of the biggest decisions you’ll face is whether to freeze whole loaves or pre-slice them. After much experimentation, I’ve landed on a hybrid approach. For everyday use, I slice most loaves before freezing – it’s so convenient to grab just what I need. But I always keep one or two whole loaves in the freezer for when I want to impress guests with that perfect “freshly baked” experience.

A handy tip I’ve picked up is to score or mark my different varieties before freezing. I went through a phase where I was baking multiple types of sourdough (classic, whole wheat, brioche) and couldn’t tell them apart once wrapped. Now I make distinctive marks on the wrapping or use different colored freezer tape. No more mystery bread!

Wrapping and Packaging Methods

Let’s talk about wrapping – this is where I used to REALLY mess up. I started with just tossing loaves into plastic bags, and wow, was that a rookie mistake! Freezer burn city, population: my poor sourdough.

After much trial and error, I’ve become a firm believer in the double-wrap method for maximum freshness. First, I wrap the completely cooled bread tightly in plastic wrap (getting out as much air as possible), then I add a second layer of aluminum foil. Finally, I put them in bread bags with a plastic liner to further protect them. This triple protection keeps freezer burn at bay and locks in that amazing sourdough flavor.

Proper Freezing Techniques

When it comes to freezer temperature, I learned this one through some serious trial and error. My old freezer wasn’t maintaining a consistent temp, and my sourdough was suffering for it! The ideal freezer temperature for sourdough bread is 0°F (-18°C) or below. I actually bought a cheap freezer thermometer after noticing inconsistent results, and wow – it made such a difference to monitor this!

Flash freezing is another method when it comes to storing sliced sourdough bread. The first time I threw sliced bread in the freezer, all the pieces froze together in one solid chunk. Not helpful when you just want a single slice for toast! I haven’t tried this method myself (I have hungry kids that eat an entire loaf in 2-3 days!).  But I’ve heard of people placing their sliced bread on a baking sheet, making sure the slices aren’t touching, and freezing them for about 2 hours before transferring to a storage container. This way, they can grab just one or two slices whenever they need them without having to thaw the entire loaf.

Believe it or not, where you position your bread in the freezer matters a ton. I used to just cram my loaves wherever they would fit, but I noticed inconsistent results. The bread stored near the door (where temperature fluctuates every time you open it) suffered the most. Now I place my sourdough toward the back and center of the freezer where the temperature stays most consistent. 

One tip that’s saved me from freezer burn heartbreak is placing a paper towel in with sliced bread. The paper towel absorbs excess moisture that might otherwise turn into ice crystals on your bread. Just don’t forget to remove it before thawing! I also try to squeeze out as much air as possible before sealing my packages – air is the enemy when it comes to preserving that perfect sourdough texture.

How Long Can You Freeze Sourdough Bread?

I used to think frozen bread would last basically forever, but my taste buds quickly educated me otherwise! Through lots of (sometimes disappointing) experimentation, I’ve found that sourdough bread maintains optimal quality in the freezer for about 1-3 months. After that, it’s still safe to eat, but the quality definitely starts to decline.

The first month is prime time – the bread tastes almost identical to fresh when properly thawed and refreshed. By month two, there’s a slight difference, but it’s still excellent. After three months, you might notice more textural changes and a slight decrease in that complex sourdough flavor. I once found a loaf that had been hiding in my freezer for 6 months, and while it was edible after refreshing, it definitely wasn’t the same experience.

Wondering if your frozen sourdough is still good? Check for excessive ice crystals or any signs of freezer burn (whitish spots or dry patches). If the bread has an off smell when thawed or shows any signs of mold (which is rare but possible if it wasn’t fully frozen), it’s time to say goodbye.

I’ve noticed that whole loaves generally last longer in the freezer than sliced bread. Those cut edges on sliced bread are more vulnerable to moisture loss and freezer burn. My whole loaves consistently maintain quality for closer to the 3-month mark, while sliced bread starts showing its age closer to 4-6 weeks.

Thawing Methods for Best Results

I’ve tried every thawing method under the sun, and let me tell you, not all methods are created equal! Room temperature thawing is my go-to for whole loaves. I just place the wrapped loaf on a cutting board and let it thaw for 3-5 hours (depending on size). The refrigerator method (overnight thawing) works well too, but sometimes leaves the bread a touch drier.

When I’m really in a pinch, I’ve used the oven method – placing the frozen loaf directly in a 325°F oven for about 20-30 minutes. This works surprisingly well for whole loaves! Not so much for sliced bread though, which is better thawed at room temperature or toasted directly from frozen.

The crust is the crown jewel of a good sourdough, and maintaining its integrity through freezing and thawing took me some practice. I’ve found that thawing a whole loaf in its wrapping at room temperature, then unwrapping and heating it in a 350°F oven for 5-10 minutes gives me that perfect crispy crust again. It’s almost identical to fresh-baked!

In a hurry? Been there! For those mornings when I need bread ASAP, I’ve found that sliced frozen sourdough can go straight into the toaster. It takes a slightly lower setting than fresh bread to prevent burning (since it needs to thaw and toast). 

Different varieties of sourdough really do need different thawing approaches. My enriched sourdough (with avocado oil or honey) thaws beautifully at room temperature with no additional help. However, my super crusty country loaves benefit from a spritz of water before going into a hot oven for that final crisp-up after thawing.

Refreshing and Reviving Frozen Sourdough

The biggest game-changer in my frozen sourdough journey was learning proper refreshing techniques. My favorite method is to lightly spritz the thawed loaf with water (using a clean spray bottle), then pop it into a preheated 350°F oven for about 5-10 minutes. The water helps recreate that steamy environment that gave the bread its crackling crust in the first place.

For sliced bread, the toaster is your best friend! I find that frozen slices actually toast up more evenly sometimes than fresh bread. The key is to use a slightly lower setting than usual, as mentioned earlier. If I’m making sandwiches, I’ll thaw the slices at room temperature first, then very lightly toast them to refresh the texture without making them too crunchy.

Want that “just baked” quality back? Here’s my secret weapon: after thawing a whole loaf, I brush the crust very lightly with water (or a mixture of water and a tiny bit of apple cider vinegar), then bake at 375°F for exactly 7 minutes. The acid in the vinegar seems to help revive that slight sourdough tang in the crust, and my family can rarely tell it was frozen!

Sometimes thawed sourdough can get a bit tough or chewy – a problem I experienced frequently when I first started freezing bread. I discovered that placing the thawed loaf in a paper bag for an hour helps redistribute the moisture more evenly. For extra-dry bread, place a small dish of water in the oven alongside the bread during reheating to add moisture to the environment.

Creative Uses for Thawed Sourdough

Let’s be real – sometimes your thawed sourdough isn’t quite perfect for sandwiches or plain eating. That’s when I get creative! Slightly older thawed sourdough makes THE BEST sourdough bread pudding you’ve ever had. The slightly firmer texture holds up beautifully to the egg mixture, and the tangy flavor adds a wonderful dimension against the sweetness. My weekend specialty is sourdough bread pudding with cinnamon and a touch of vanilla – my kids go crazy for it!

When my frozen sourdough is past its prime for regular use, it transforms into amazing homemade breadcrumbs or croutons. I cube the bread, toss with olive oil, garlic, and herbs, then bake until crispy for croutons that blow away anything store-bought. For breadcrumbs, I pulse the bread cubes in a food processor and bake at 325°F for about 20-25 minutes.

With these techniques, I’ve managed to eliminate almost all bread waste in my house while enjoying incredible sourdough whenever I want it. The convenience of having ready-to-go artisanal bread has made my meal prep so much easier, and my wallet is happier too! What methods have you tried for preserving your sourdough? I’d love to hear your experiences in the comments below!

FAQs: How to Freeze Sourdough Bread

1. Can sourdough bread be frozen successfully?

Yes, sourdough bread freezes exceptionally well due to its natural fermentation process. When properly wrapped and stored, frozen sourdough can maintain its texture and flavor for up to 3 months, making it an excellent way to preserve homemade or bakery-bought loaves.

2. When is the best time to freeze sourdough bread?

The optimal time to freeze sourdough bread is after it has completely cooled, but on the same day it was baked. Letting it cool for 2-3 hours after baking ensures no residual heat will create condensation in the wrapping, which can lead to sogginess when thawed.

3. Should I slice my sourdough before freezing it?

This depends on how you plan to use it. Pre-slicing before freezing allows you to take out only what you need, which is ideal for daily toast or sandwiches. However, keeping loaves whole generally preserves quality better and is recommended if you want to serve the entire loaf at once, as it better maintains crust integrity.

4. What’s the best way to wrap sourdough bread for freezing?

The most effective method is double-wrapping: first tightly wrap the completely cooled bread in plastic wrap to remove as much air as possible, then add a second layer of aluminum foil or place in a freezer bag. This dual protection prevents freezer burn and preserves flavor. For an eco-friendly alternative, use parchment paper followed by a reusable silicone freezer bag.

5. How long can sourdough bread be stored in the freezer?

Sourdough bread maintains optimal quality in the freezer for 1-3 months. While it remains safe to eat beyond this period, the quality gradually declines. Whole loaves typically maintain their quality longer (closer to 3 months) than sliced bread (best used within 4-6 weeks).

6. What’s the best method for thawing frozen sourdough bread?

For whole loaves, thaw at room temperature for 3-5 hours while still wrapped. For sliced bread, either thaw slices at room temperature for 30 minutes or toast directly from frozen. Avoid microwaving as it can make the bread tough and rubbery.

7. How can I restore the crust of thawed sourdough bread?

To revive the crust, lightly spritz the thawed loaf with water and heat in a preheated 350°F (175°C) oven for 5-10 minutes. This recreates the steamy environment that originally formed the crust during baking and restores its crackling texture.

8. Can I refreeze sourdough bread that has been thawed?

It’s not recommended to refreeze sourdough bread that has been completely thawed, as it significantly impacts texture and flavor. Instead, only thaw what you plan to use and keep the rest frozen. If you must refreeze, expect some quality loss in the bread’s texture.

9. What can I do with thawed sourdough bread that’s past its prime?

Slightly stale thawed sourdough is perfect for French toast, bread pudding, croutons, breadcrumbs, stuffing, or panzanella salad. These recipes actually benefit from bread that’s a bit dried out, as it absorbs flavors better without becoming soggy.

10. How can I tell if my frozen sourdough bread has gone bad?

Check for excessive ice crystals inside the packaging, noticeable freezer burn (dry, discolored patches), or an off smell when thawed. While rare, if you see any mold after thawing, the bread should be discarded. This typically only happens if the bread wasn’t frozen completely or was contaminated before freezing.

Conclusion

Freezing sourdough bread doesn’t have to be complicated, and with the right techniques, you can enjoy that artisanal quality weeks or even months after baking. By following the steps we’ve outlined – from proper cooling and wrapping to thoughtful thawing and refreshing – you’ll minimize waste and maximize enjoyment of your sourdough creations. Remember that even imperfectly frozen and thawed sourdough can find new life in creative recipes! Have you tried freezing your sourdough bread yet? Give these methods a try and enjoy the convenience of having delicious, high-quality sourdough bread available whenever you crave it!

What is Sourdough Discard?

Okay, let’s be real—when I first started my sourdough journey, I had no clue what sourdough discard even was. I thought, “Discard? Wait, isn’t sourdough starter supposed to be precious?” Turns out, sourdough discard is basically the leftover part of your sourdough starter that you remove before feeding your starter with fresh flour and water. It’s part of the regular feeding routine—kind of like a necessary pruning for plants, but in bread-making form.

Every time you feed your sourdough starter to maintain it, you remove a portion of the mixture to keep the balance right, helping the wild yeast stay strong and active. The removed part? Yup, that’s your discard. It sounds wasteful, I know, but it’s an essential step to keep your sourdough culture healthy and thriving. And trust me—this discard is way more useful than it sounds!

Difference between sourdough starter and discard

Now, I remember being confused by the terms at first. Aren’t starter and discard just two sides of the same bubbly coin? Not exactly. Your sourdough starter is like the heart of your baking adventures. It’s bubbly, active, and overflowing with healthy yeast and bacteria. It’s like your baking buddy—regularly fed flour and water to keep it lively and ready for baking delicious homemade bread.

Discard, on the other hand, is that portion you remove before feeding your starter. It’s less bubbly and might seem inactive, but it’s still packed with amazing flavor potential. Sure, it might not have enough strength to leaven bread, but don’t underestimate it. Those leftover bits can still turn your baking game around, transforming pancakes, waffles, or even crackers into something special.

Storage and shelf-life tips

When I began baking regularly, I quickly learned that sourdough discard storage is crucial. At first, I made the rookie mistake of leaving it on the counter, forgetting about it, and—yeah, that didn’t end well. The best way to store discard short-term is simply in a sealed jar in your fridge. This keeps it fresh and ready to go for about one to two weeks.

For longer-term storage, freezing is your friend. Pour your discard into an ice cube tray, freeze it, then pop the cubes into a zip-lock bag. This way, you’ll always have handy portions for future baking projects. Just thaw it in the fridge overnight before using, and you’re set! Properly stored discard stays safe and usable for months, which is a lifesaver when you’re baking in batches.

Why Use Sourdough Discard?

Benefits for flavor and texture

Let me just say, sourdough discard changed my baking game completely. Initially, I thought it was just some baking trend, but one taste of discard pancakes, and I was hooked. The fermentation process that discard undergoes—even though it’s milder than fully-fed starter—creates incredible depth of flavor. Pancakes, waffles, and even brownies get this slightly tangy yet subtly complex taste that you can’t replicate with regular ingredients. Plus, discard adds moisture, creating baked goods with that irresistible tender crumb.

Savory options like sourdough crackers have this beautiful crunch and deeper, richer flavor because of the fermentation happening inside your discard. Once you’ve had sourdough discard crackers, regular crackers taste just… boring.

Sustainability and reducing food waste

One of my favorite things about using discard is how it aligns perfectly with sustainability. Food waste reduction is something I’m pretty passionate about, especially as someone who loves farmers markets and appreciates wholesome, natural ingredients. Throwing away perfectly usable discard always felt wrong to me, especially since I strive for sustainability in baking.

Using your discard is an effortless way to practice waste reduction. Instead of tossing it, transform it into amazing snacks and meals. Honestly, the day I realized that discard waffles were not only delicious but helped reduce food waste was a total baking triumph moment!

Nutritional benefits and gut health

Besides being eco-friendly and tasty, sourdough discard is fantastic for gut health thanks to fermentation. The natural fermentation process breaks down gluten and makes nutrients more accessible, making your baked goods easier to digest. That beneficial wild yeast in discard also contributes to better digestion and gut health, something I’ve personally noticed after regularly baking with sourdough products.

Sourdough discard includes probiotics from fermentation, supporting a healthy gut microbiome. And let’s not forget, better digestion often means feeling better overall. Plus, homemade sourdough baked goods avoid all the artificial additives and preservatives common in store-bought products, contributing even more to your overall health and wellness.

Seriously, sourdough discard isn’t just about reducing waste—it’s about enhancing your baking, nourishing your body, and honestly, having fun with fermentation. What’s not to love about that?

How to Store Sourdough Discard

1. Short-term vs. long-term storage options

Short-term, refrigeration is your best friend. For long-term storage, freezing discard in portions is practical. Label your containers with dates—future you will thank present you!

2. Refrigeration tips

Keep your discard in airtight containers in the fridge to maintain freshness and prevent odors. It stays usable for about one to two weeks, perfect for spontaneous baking sessions.

3. Freezing sourdough discard effectively

Freezing discard is straightforward—pour into ice cube trays or freezer-safe bags in portion-sized amounts. When ready to bake, simply thaw overnight in the fridge.

Best Recipes Using Sourdough Discard

Sweet treats: pancakes, waffles, muffins

Sourdough pancakes, waffles, and muffins are absolute game-changers. The discard gives baked goods an incredible fluffy texture and mildly tangy flavor that’s totally addictive.

Savory options: crackers, pizza crust

Once you’ve tasted sourdough discard crackers, there’s no turning back. Crunchy, flavorful, and perfect for snacking or cheese boards. Homemade sourdough pizza crust is another standout—crispy edges and a chewy center.

Artisan breads: focaccia, flatbreads, quick breads

Sourdough discard elevates focaccia and flatbreads, giving them a rustic charm and depth of flavor. Quick breads made with discard rise beautifully and taste extraordinary.

Expert Tips for Baking with Sourdough Discard

Adjusting hydration and consistency: Managing hydration is key. If a recipe turns out too dense or sticky, slightly adjust water content next time. Aim for a batter or dough consistency similar to pancake batter or regular bread dough.

Timing your discard recipes perfectly: Time your discard recipes strategically. Use fresher discard for bread and older discard for strongly flavored recipes like crackers or brownies, maximizing its potential.

Troubleshooting common issues (density, sourness, texture): Encountering overly dense or sour results? Adjust fermentation times or hydration levels. Remember, experimentation is part of the fun—embrace the learning curve!

Frequently Asked Questions About Sourdough Discard

Can I feed my discard to revive it?

Absolutely! If your discard isn’t too old, you can definitely feed it to revive its activity. Feed it equal parts flour and water, wait until it’s bubbly and active, and it’ll be ready to use again as starter for bread.

Is sourdough discard safe if it smells sour?

Yes, sourdough discard naturally has a sour smell due to fermentation. However, it shouldn’t smell off or moldy. Trust your senses; a pleasantly tangy smell is normal, but anything sharp or foul means it’s time to toss it out.

How long can discard be safely stored?

In the refrigerator, discard usually remains good for about 1-2 weeks. If frozen properly, discard stays fresh and safe to use for up to six months. Always label and date your containers to track freshness.

Can I substitute sourdough discard in regular recipes?

Yes, and it’s easier than you might think! Substitute discard for portions of flour and liquid in recipes like pancakes, muffins, and breads. Just remember to adjust the hydration slightly, depending on the consistency you need.

Conclusion

Now that you’ve discovered countless creative ways to use your sourdough discard, there’s no reason to waste another drop! Experiment, bake, and delight in knowing you’re reducing waste while boosting flavor in your kitchen. Ready to take your sourdough baking to the next level? Let’s get baking!

What is Open Baking Sourdough Bread?

Open baking is the technique of baking sourdough bread directly on a baking stone, steel, or oven rack without a Dutch oven. Instead, steam is introduced separately into the oven, allowing the bread to bake in an open environment. This method gives you more control over crust development and batch size.

Why Should You Try Open Baking Sourdough Bread?

There are several reasons to explore open baking homemade sourdough bread:

• Larger Batch Capacity: Baking without a Dutch oven allows you to bake multiple loaves at the same time, which is great for larger bakes. 

• Crust Control: Open baking provides greater control over crust thickness and caramelization. Who doesn’t like a nice crisp crust?!

• Enhanced Flavor & Texture: The open environment can create a chewier crust with deep, complex flavors.

• Artisan Aesthetic: Get a more rustic, artisan-style look with beautiful scoring patterns and blistered crusts.

• Skill Development: Open baking challenges you to master steam management, scoring techniques, and hydration balance, deepening your bread-baking expertise.

Bonus: You get to watch your sourdough bread rise! This, for me, is a good enough reason to try baking sourdough bread without a Dutch oven. 

Essential Tools and Equipment for Open Baking

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To get started with open baking, you’ll need some tools that you might already have in your kitchen. As you start developing your skills in open baking :

• Baking Steel or Stone: Provides heat retention for better oven spring.

• Lame (Bread Scoring Tool): For scoring your dough to control expansion.

• Pizza Peel or Transfer Board: Helps you safely transfer dough to the oven.

• Steam Generation Tools: Options include lava rocks, a steam tray, or a spray bottle. I use a cast iron pan lined with aluminum foil and lava rocks.

Baking Stone vs. Cookie Sheet: Which is Better?

A baking stone is a great tool for baking sourdough bread. It helps distribute heat evenly and creates a crispy crust.

Consider investing in a baking stone or baking steel if you plan on baking sourdough bread often.

A cookie sheet can also be used, but it may not produce the same crispiness as a baking stone.

Dutch Oven vs. Open Baking Sourdough Bread

Both methods have their merits:

Dutch Oven Baking:

Dutch ovens naturally trap steam from the bread dough while it is baking. As the water evaporates, the steam is trapped inside the Dutch oven, creating the ideal environment for baking sourdough bread. You can also introduce more steam by adding a few ice cubes to the Dutch oven before placing the lid back on.

A cast-iron Dutch oven is a standard tool for sourdough bakers. It is simple to use and does not require creating extra steam. It is also ideal for baking smaller batches of bread.

Open Baking:

Open baking requires a manual steam method. One of the most important points to remember when open baking is to create the proper steam environment in your oven. Without it, you could end up with a flat loaf.

Using this method provides better control over the crust texture, thickness, and color. It is also suitable for larger batches of bread.

Preparing for Open Baking

Getting ready for open baking is pretty simple—just think of it as giving your bread a chance to show off without a lid! You’ll need a preheated oven, a baking stone or steel (or a trusty sheet pan if that’s what you’ve got), and a way to create steam, like a hot water tray or spritzing the loaf with water.

You can also invest in culinary-grade lava rocks. Place them in a cast iron skillet or heavy roasting pan at the bottom of your oven. Add about 2 cups of water to it right after placing the dough in the oven. Be careful! It will steam a lot.

Techniques to Perfect Open Baking

1. Preheat Properly: Heat your oven with the baking stone/steel for at least 30 minutes. I sometimes heat my oven for one hour before I start baking. 

   Note: If you don’t want a super dark crust on the bottom of your sourdough bread, try putting a baking sheet on the rack underneath the baking stone.

2. Introduce Steam: Use a preheated tray with boiling water or spritz water onto preheated lava rocks during the first 10-15 minutes of baking.

3. Proper Scoring: Score the dough well to control expansion and create an attractive ear.

4. Hydration Management: Higher hydration doughs benefit most from open baking.

5. Temperature Control: Start baking at a high temperature (475-500°F) for good oven spring, then reduce slightly.

The Role of Steam in Sourdough Baking

Why Does Bread Need Steam?

Bread needs steam during baking to create a crisp, shiny crust and support proper oven spring. Steam keeps the dough’s surface moist during the early stages of baking, delaying crust formation so the bread can fully expand. Moisture also helps gelatinize starches on the surface, giving your sourdough bread a glossy finish.

Without steam, the crust can form too quickly, trapping the dough and leading to a denser loaf. Steam is especially important for lean doughs like sourdough, where crust and crumb structure are critical for quality.

Achieving Oven Spring

Oven spring refers to the rapid rise of dough during the first 10-15 minutes of baking. It is achieved by creating a warm and steamy environment that helps the dough rise and expand.

While a steamy oven is the main contributor to a higher rise, rescoring your bread before the bread dough hardens can also help you achieve oven spring and beautiful loaves.

Creating a Crispy Crust

A crispy crust is a key component of a well-baked sourdough loaf. It is achieved by creating a hot and dry environment, which helps the crust to brown and crisp up.

Depending on how crispy you like your sourdough bread, you can easily control the crust by adding or removing steam. The first 10-15 minutes are crucial for oven spring. You can introduce more steam after this time to keep the crust softer.

How to Manually Add Steam Without a Dutch Oven

Place a metal baking tray on the bottom rack of your oven while it preheats. Once you slide your bread in, pour a cup or two of hot water (carefully!) into the hot tray and shut the door fast. The water will create steam, helping your bread get that crisp, golden crust.

The Importance of Steam in Open Baking Sourdough

Steam plays a crucial role in open baking bread. It:

• Prevents the crust from setting too early.

• Allows for better oven spring and increased loaf volume.

• Gives your sourdough bread to a shiny, blistered crust.

Troubleshooting and FAQs

Troubleshooting Issues with Open Baking

Flat loaves or thick pale crust: This could result from not adding enough steam during the first 10-15 minutes of the bake.

Burnt Bottom: Baking stone is too hot, or the rack with the dough is placed too low. You can control the heat on the baking stone by putting it in the oven when it is done preheating.

Poor Oven Spring: Dough might be under-proofed or insufficient scoring. Try re-scoring your sourdough bread after 5 minutes of the bake before the crust hardens. This will give you a better oven spring. Poor oven spring could also be related to not adding enough steam at the beginning.

Ready to try open baking sourdough bread? Try these simple recipes!

Classic Sourdough Bread Recipe: Simple, Timeless, Delicious

Easy Jalapeño Cheddar Sourdough Bread (5 ingredients)

FAQs

Can I Open Bake in a Home Oven?
Yes! Just ensure you create enough steam using a tray with boiling water or preheated lava rocks.

Is Open Baking Harder without a Dutch Oven?
It requires more skill due to steam management but offers more control.

Do I Need a Baking Stone for Open Baking?
Yes, it helps with even heat distribution.

How Can I Create Steam Without Lava Rocks?
A cast iron pan filled with boiling water also works well.

Don’t let the lack of a Dutch oven hold you back from creating amazing sourdough bread! With these techniques and a bit of practice, you’ll be amazed at the professional results you can achieve using simple kitchen equipment. Remember, great bread comes from understanding the process, not from expensive tools. Start experimenting with these methods today, and you’ll soon be creating sourdough masterpieces that rival any Dutch oven-baked bread. Happy baking!

I remember my very first time baking sourdough bread. After a month of waiting for my starter to be nice and bubbly, I was super excited to bake my first loaf. However, the results were not as rewarding as I expected. The bread turned out dense and flat, and I was unhappy with the results.

This comprehensive guide will walk you through a classic sourdough bread recipe with easy-to-follow steps.

Understanding Sourdough Bread

Sourdough bread uses natural yeast from the air, water, flour, and even your hands to rise and ferment. Unlike bread made with commercial yeast, sourdough bread has a unique flavor and texture that many prefer because of its characteristics and health benefits. There is a wide variety of sourdough bread recipes available, and understanding the baking process is essential to mastering them.

Due to the fermentation process, sourdough bread requires a longer fermentation time. There are several stages in the making of sourdough, including the initial mixing, autolyse (where the flour and water are mixed and left to rest), bulk fermentation, shaping, proofing, and finally baking. Each of these stages plays a crucial role in developing the bread’s distinctive taste and texture.

The Health Benefits of Sourdough Bread

One of the key benefits of sourdough bread is its digestibility. The long fermentation process breaks down gluten to some extent, making it easier for some people to digest compared to regular bread. Additionally, the natural fermentation process helps to increase the availability of nutrients in the bread, such as B vitamins, and minerals like iron, zinc, and magnesium.

Crafting the Perfect Sourdough Loaf

Baking bread, especially sourdough, involves patience and practice. Here are the essential steps to guide you through the process:

1. Creating and Maintaining Your Starter: A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. Feed it regularly to keep it active and ready for baking.

2. Mixing the Dough: Combine your starter with flour, water, and salt. Mix until all ingredients are well incorporated.

3. Autolyse: Let the mixture rest for about 30-60 minutes. This allows the flour to hydrate and begin the gluten development process.

4. Bulk Fermentation: Allow the dough to ferment at room temperature for several hours. I usually let the dough ferment for about 6-8 hours. During this time, perform a series of stretch and fold during the first 2 hours of the bulk fermentation. This will further strengthen the gluten network.

5. Shaping: Once the dough has fermented and increased in volume, shape it into a loaf. This step requires gentle handling to retain the air pockets formed during fermentation.

6. Proofing: Let the shaped dough proof for at least 8 hours in the refrigerator. This final rise enhances the flavor and texture of the bread.

7. Baking: Preheat your oven with a Dutch oven or baking stone inside. Transfer your proofed dough to the preheated vessel and bake until the crust is deeply golden and the loaf sounds hollow when tapped.

Tips for Success

• Patience is Key: Sourdough baking is a slow process, but the results are worth the wait.

• Consistent Feeding: Keep your starter healthy and active by feeding it regularly, especially if you bake often.

• Temperature Control: Pay attention to the temperature of your kitchen, as it can affect fermentation times.

• Experiment and Learn: Every batch of sourdough can teach you something new. Don’t be afraid to experiment with hydration levels, flour types, and proofing times.

The Sourdough Starter

A sourdough starter is a fermented mix of flour and water containing wild yeast and bacteria. You can make a sourdough starter from scratch or purchase one for convenience. To keep your starter alive, you need to feed it regularly, which involves discarding most of it and replenishing it with equal parts of flour and water. My Sourdough Starter: A Beginner’s Simple & Efficient 4-Step Guide has more information about how to start and maintain your own sourdough starter.

Essential Ingredients and Equipment

Equipment Needed

Scale or spoons and measuring cups

Large bowl

Dough scraper

Bowl covers or plastic wrap

Dutch oven or baking steel (if open baking)

Parchment paper

Lame

Banneton (or a 9″ bowl)

Cooling rack

Ingredients for a Classic Loaf of Sourdough Bread

Active sourdough starter

Bread flour

Water

Salt

Rice flour (optional)

Making Sourdough Bread

The classic sourdough bread recipe I am sharing with you is a 68% hydration dough. I use high-protein bread flour with an approximate protein percentage of 14%. For the best results when you bake sourdough bread, consider using a cast iron pot with a lid, as it retains heat well. Enamel pots are also a good option, but personal preference and experience will guide you to the best choice.

You can also opt to use a baking steel for open baking. This is by far my favorite way as it achieves a higher rise and I can fit more than two loaves of sourdough bread at a time. Plus, you get the bonus of seeing how your loaf of sourdough bread rises as it bakes!

Classic Sourdough Bread Recipe Instructions

Autolyse

1. 30-60 before your starter is ready, combine water and flour in a large bowl until there are no dry bits of flour left. Cover it with a plastic cover or wrap and let it sit at room temperature until your starter is ready. This step has been a game-changer for me! I used to omit the autolyse, but I found that I had better and more consistent results when I mixed the flour and water first and let the flour hydrate.

Finish the Dough

1. Add the starter to the flour and water mix and perform a set of stretch and fold to incorporate the starter.

   At this point, the starter will not be fully incorporated. That is OK! It will come together once we add the salt and continue with the stretch and fold sets.

2. Sprinkle the salt over the dough and add about 1 tablespoons of water to dissolve the salt slightly. Continue with more sets of stretch and folds or until the salt and starter are fully incorporated with the autolysed dough. Perform a coil fold to give the dough a nice round top.

Bulk Fermentation, Stretch, and Fold

1. Cover the bowl with a plastic cap or wrap and let it rest for 6-8 hours, performing a set of stretches and folds every 30 minutes for the first 2 hours.

2. After completing the rounds of stretch and fold, let the dough rest at room temperature for 2-4 more hours. The time will vary depending on your kitchen’s environment. You will know if the dough is ready to pre-shape once it looks bubbly and the edges slightly separate on the top from the sides of the bowl. I never let my dough completely double in size. I let it rise about 50-75%, but never more than that.

Pre-shape Sourdough Bread

1. Once the bulk fermentation is complete, lightly flour your working surface. Turn your dough on the working surface. Using a dough scraper, give the dough a quarter-round turn. Continue doing the quarter-round turns until the dough is round and taut. Be careful not to rip the dough!

2. Let the dough rest for about 10-15 minutes.

Shape

You will notice that, at this point, the pre-shaped dough might look slightly flat. That’s why we have to do a pre-shape and then perform a final shaping. Doing so will ensure your dough is nice and taut for the final rise and baking. If you are incorporating whole wheat flour into your sourdough, remember to adjust the water content to avoid a dry and dense dough. Here’s how to shape your sourdough for the best results:

1. Final Shaping: Lightly flour your working surface and the top of the dough. Turn the bowl onto your working surface and let the dough release from the bowl. Shape the dough into your desired shape, typically a round boule or an oval batard. Use your hands to create tension on the surface of the dough by gently pulling it towards you and rotating it. This will help create a skin on the top that will hold its shape during the final rise and baking.

1. Prepare for Proofing: Once shaped, place your dough into a proofing basket (banneton) that has been dusted with rice flour. If you don’t have a proofing basket, you can use a bowl lined with a clean, floured kitchen towel.

1. Final Proofing: Cover the dough and let it proof at room temperature for about 1-2 hours, or place it in the refrigerator for overnight cold proof. The cold proofing helps develop a more complex flavor and makes the dough easier to score before baking.

Baking Your Sourdough Bread

1. Preheat the Oven: Place your Dutch oven or baking stone in the oven and preheat it to 500°F (260°C) for at least 30 minutes.

1. Scoring: Once the dough is proofed, carefully turn it out onto a piece of parchment paper. Using a sharp knife, bread lame, or razor blade, score the top of the dough with a few slashes. This allows the bread to expand properly in the oven.

1. Baking: Transfer the dough on the parchment paper into the preheated Dutch oven. Add a few ice cubes to the Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes, or until the crust is deeply golden brown and the bread sounds hollow when tapped on the bottom.

If using a baking steel, place a roasting pan on the bottom rack of your oven and add about 3 cups of water to it. Immediately close the oven and bake for 10 minutes at 500°F (260°C). After 10 minutes, lower the oven temperature to 475°F (245°C) and bake for an additional 15-20 minutes or until golden brown.

1. Cooling: Remove the bread from the oven and let it cool completely on a wire rack before slicing. This step is crucial as it allows the bread to finish cooking internally and helps to set the crumb structure.

Enjoying Your Sourdough

Once your bread is fully cooled, slice it open to reveal the beautiful crumb. Enjoy your sourdough bread fresh with butter, use it for sandwiches, or simply savor it on its own. Each bite is a testament to the time, patience, and care you’ve put into creating this classic loaf of sourdough bread.

Tips and Troubleshooting

Under-Fermentation: Under-fermented dough can result in a dense, heavy loaf of bread with a tight crumb. To ensure proper fermentation, make sure your starter is active and bubbly before using it. Look for visual signs like bubbles throughout the dough and a noticeable increase in volume. Give the dough enough time to rise but not so long that it collapses.

Poor Shaping: Improper shaping techniques can lead to uneven loaves and poor oven spring. Practice shaping your dough into a tight, uniform shape to build surface tension. This will help the dough hold its shape during the final rise and baking. Watching videos and practicing different shaping techniques can be incredibly helpful.

Tips for Success

Use a Thermometer: Temperature plays a crucial role in sourdough baking. Use a digital thermometer to check the water temperature when mixing the dough and the dough temperature during fermentation. Aim for a dough temperature of around 75°F (24°C) for optimal fermentation.

Adjust Hydration: Depending on the type of flour and the humidity in your kitchen, you may need to adjust the hydration level of your dough. If your dough feels too dry, add a little more water.

Maintain a Healthy Starter: A strong and active starter is the foundation of good sourdough bread. Feed your starter regularly and keep it at the right temperature to ensure it’s always ready to use. If your starter seems sluggish, give it a few extra feedings to boost its activity.

Practice Patience: Sourdough baking is a slow process that requires patience. Don’t rush the fermentation and proofing stages. Give the dough the time it needs to develop flavor and structure. Remember, good things come to those who wait!

Keep a Baking Journal: Documenting your sourdough baking experiences can help you track what works and what doesn’t. Note the hydration levels, fermentation times, and any adjustments you make. Over time, you’ll see patterns and learn how to achieve the best results in your specific environment.

Troubleshooting Common Issues

Flat or Dense Loaf: If your loaf turns out flat or dense, it could be due to over- or under-fermentation, weak starter, or improper shaping. Re-evaluate your fermentation times, ensure your starter is active, and practice your shaping techniques.

Gummy Crumb: A gummy or undercooked crumb usually indicates the bread was not baked long enough or at a high enough temperature. Make sure your oven is properly preheated and bake the bread until it reaches an internal temperature of 200-210°F (93-99°C).

Crust Too Hard: If the crust is too hard, try baking with steam in the oven to create a more tender crust. You can achieve this by placing a pan of water in the oven during the first 20 minutes of baking or using a Dutch oven to trap steam.

Uneven Holes in Crumb: Uneven holes in the crumb can result from improper mixing or shaping. Ensure the dough is well-mixed during the initial stages, and practice consistent shaping techniques to create an even crumb structure.

Sourdough Bread Baking Schedule

Creating a schedule for baking sourdough bread can help you manage your time effectively and ensure consistent results. Here’s a suggested timeline for a classic sourdough loaf:

Day 1: Preparing the Starter

• Morning (8:00 AM): Feed your sourdough starter. Mix equal parts (by weight) of flour and water into your starter and let it sit at room temperature until it’s bubbly and active (about 4-6 hours).

Day 1: Autolyse and mixing

• Afternoon (12:00 PM): Autolyse by combining the water and flour. Let it sit for 30-60 minutes.

• Afternoon (1:00 PM): Add the active starter to the autolysed dough along with the salt and mix using the stretch and fold method. Rest for 30 minutes.Continue with stretch and folds every 30 minutes for 2 hours.

Day 1: Bulk Fermentation

• Afternoon (1:00 PM – 7:00 PM): Let the dough rest, covered, at room temperature. Allow the dough to bulk ferment until it has risen about 50-75%.

Day 1: Pre-shaping and Shaping

• Evening (7:00 PM): Turn the dough onto a lightly floured surface and pre-shape it into a round. Let it rest for 10-15 minutes.

• Evening (7:15 PM): Perform the final shaping and place the dough into a proofing basket, seam side up. Cover and refrigerate for overnight cold proof (at least 8 hours).

Day 2: Baking

Morning (8:00 AM): Preheat your oven to 500°F (260°C) with a Dutch oven or baking stone inside. Take the dough out of the refrigerator. Score the top of the dough with a sharp knife or bread lame. Carefully transfer the dough to the preheated Dutch oven or baking stone. Cover with the lid if using a Dutch oven.

Bake the bread:

• First 20 minutes: Bake with the lid on (if using a Dutch oven).

• Next 20-25 minutes: Remove the lid and continue baking until the crust is deeply golden and the internal temperature reaches 200-210°F (93-99°C).

• Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy your freshly baked sourdough bread on the day it’s made for optimal taste and texture.

Print

Classic Sourdough Bread

This Classic Sourdough Bread has a crispy golden crust with a chewy open crumb and ready to be devoured! Enjoy it toasted with butter, make a gooey grilled cheese, or drizzle with olive oil and a pinch of salt for quick snack.

Course Breakfast, dinner, lunch

Keyword Sourdough Breads

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Resting Time 14 hours hours

Total Time 14 hours hours 50 minutes minutes

Servings 1 loaf

Author Jess

Equipment

• 1 Large Bowl
• 1 Scale or measuring cups and spoons
• 1 Plastic wrap or cap
• 1 bench scraper
• 1 Banneton or bowl
• 1 Dutch oven or baking steel
• 1 Cooling rack

Ingredients

Autolyse:

• 333 g water
• 490 g bread flour

Dough:

• 150 g active sourdough starter
• 10 g salt

Instructions

• Feed your sourdough starter. Mix equal parts (by weight) of flour and water into your starter and let it sit at room temperature until it’s bubbly and active (about 4-6 hours).
• Autolyse by combining the water and flour. Let it sit for 30-60 minutes.
  333 g water, 490 g bread flour
• Add the active starter to the autolysed dough along with the salt and mix using the stretch and fold method. Rest for 30 minutes.
  150 g active sourdough starter, 10 g salt
• Continue with stretch and folds every 30 minutes for 2 hours.
• Let the dough rest, covered, at room temperature. Allow the dough to bulk ferment until it has risen about 50-75%.
• Turn the dough onto a lightly floured surface and pre-shape it into a round. Let it rest for 10-15 minutes.
• Perform the final shaping and place the dough into a proofing basket, seam side up. Cover and refrigerate for overnight cold proof (at least 8 hours).
• Preheat your oven to 500°F (260°C) with a Dutch oven or baking stone inside. Take the dough out of the refrigerator. Score the top of the dough with a sharp knife or bread lame. Carefully transfer the dough to the preheated Dutch oven or baking stone. Cover with the lid if using a Dutch oven.

Bake the bread:

• First 20 minutes: Bake with the lid on (if using a Dutch oven).
• Next 20-25 minutes: Remove the lid and continue baking until the crust is deeply golden and the internal temperature reaches 200-210°F (93-99°C).
• Remove the bread from the oven and let it cool completely on a wire rack before slicing.
• Enjoy your freshly baked sourdough bread on the day it’s made for optimal taste and texture.

Notes

• This recipe yields 1 loaf of approximately 1,000 grams.
• For bread bowls, divide the dough into 2 before pre-shaping.

Nutrition

Serving: 1loaf

Notes:

• Adjust the times based on your schedule and kitchen environment.

• If you need more flexibility, you can extend the cold proofing period slightly to fit your schedule.

• Keep an eye on your dough during each stage to ensure it’s progressing as expected.

Frequently Asked Questions (FAQ)

1. What is a sourdough starter?

A sourdough starter is a mixture of water and flour that captures wild yeast and bacteria from the environment. It serves as a natural leavening agent for sourdough bread, providing the unique flavor and texture that distinguishes sourdough from other types of bread.

2. How do I know if my sourdough starter is ready to use?

Your starter is ready to use when it is bubbly, has doubled in size, and passes the float test. To perform the float test, drop a small amount of starter into a glass of water; if it floats, it’s ready to be used in your dough.

3. What is autolyse and why is it important?

Autolyse is a process where flour and water are mixed and left to rest before adding the starter and salt. This step allows the flour to fully hydrate and begin gluten development, resulting in better dough structure and improved texture in the final bread.

4. Why do I need to perform stretch and folds during bulk fermentation?

Stretch and folds help develop the gluten structure in the dough, giving it strength and elasticity. This process also helps incorporate air, which is essential for creating an open crumb and good oven spring.

5. How long should I proof my dough?

Proofing times can vary based on the temperature of your kitchen and the activity of your starter. Generally, proofing at room temperature takes 1-2 hours, while an overnight cold proof in the refrigerator can take 12-16 hours. Look for signs like a slightly domed surface and a slight jiggle when the dough is gently shaken.

6. How do I score my dough and why is it necessary?

Scoring involves making slashes on the surface of the dough with a sharp knife or bread lame just before baking. This allows the bread to expand properly in the oven, preventing it from bursting unpredictably and giving it a beautiful, controlled rise.

7. What should I do if my bread turns out dense?

A dense loaf can result from under-fermentation, a weak starter, or insufficient gluten development. Ensure your starter is active and bubbly, give the dough enough time to ferment, and perform stretch and folds during bulk fermentation to develop gluten.

8. How can I achieve a crispy crust on my sourdough bread?

Baking with steam helps create a crispy crust. You can achieve this by using a Dutch oven or placing a pan of water in the oven during the first part of baking. Removing the lid or pan for the last part of baking allows the crust to brown and crisp up.

9. Can I freeze sourdough bread?

Yes, you can freeze sourdough bread. Once the bread is completely cooled, wrap it tightly in plastic wrap and then in aluminum foil or a freezer bag. To thaw, let it come to room temperature and reheat in a 350°F oven for 10-15 minutes to refresh the crust.

10. Why does my sourdough bread have an uneven crumb?

An uneven crumb can be due to improper mixing, shaping, or proofing. Make sure to mix the dough thoroughly, shape it carefully to create tension on the surface, and proof it adequately to allow for even expansion during baking.

These FAQs should help address common questions and issues encountered during sourdough bread baking. If you have more questions, feel free to reach out!

This sourdough bread pudding recipe is delicious and super simple to make. I normally make it with sourdough brioche bread, but you can use cinnamon raisin bread, challah, or any bread you like. Mix the creamy custard, top it with raisins, blueberries, chocolate chips, or any topping of your liking, and bake it to golden perfection. Make a creamy sauce and drizzle it over the warm, slightly crispy sourdough bread pudding, and there you have it! Although considered a dessert, why not eat it for breakfast? I mean, it is like eating a french toast casserole, right?

Let’s get to the recipe!

Tools

Small saucepan

Measuring cups and spoons

Scale (optional)

9″ x 13″ baking dish

Whisk

Ingredients

For the Sourdough Bread Pudding

Stale Sourdough Bread, cubed

2-3 day old sourdough bread is perfect for this easy sourdough bread pudding recipe. Stale bread soaks up the custard easier without making the dish mushy.

Whole milk

Whole milk is the primary liquid in the custard mixture. It provides moisture to soften the bread and helps create a creamy texture when baked. The fat content in whole milk adds richness and enhances the overall flavor of the pudding. You can also mix milk with heavy cream instead of using only milk.

Granulated sugar

Sweetens the custard, balancing the tanginess of the sourdough bread. It also contributes to the caramelization process during baking, helping to form a slightly crispy and golden-brown top.

Eggs

Eggs are essential in forming the custard base. They provide structure and stability to the mixture when baked, ensuring that the pudding sets properly. The proteins in eggs coagulate during baking, which helps thicken the custard and gives the pudding its creamy texture. Eggs also add richness and contribute to the overall flavor of the dish, enhancing its depth and complexity. Without eggs, the custard would be too runny and the bread pudding wouldn’t have the same firm yet tender consistency.

Melted Butter

Adds richness and a smooth texture to the bread pudding. It also helps to keep the bread moist and imparts a subtle, buttery flavor that complements the other ingredients.

Cinnamon

Adds warmth and spice to the bread pudding. It enhances the flavor profile, providing a comforting and aromatic quality that pairs well with the custard and bread. You can experiment with other spices if you like!

Vanilla extract

Adds a sweet, floral note that enhances the overall flavor of the pudding. It helps to bring out the flavors of the other ingredients and adds depth to the custard mixture.

Salt

A small amount of salt enhances the flavors of the other ingredients by balancing the sweetness. It also helps to bring out the natural flavors in the sourdough bread and spices.

For the Sauce

Whole Milk

Provides the liquid base for the sauce, ensuring it is smooth and creamy. Its fat content adds richness and helps create a velvety texture.

Heavy Cream

Adds extra richness and thickness to the sauce. It enhances the overall creaminess of the sauce.

Butter

Adds richness and a smooth, silky texture to the sauce. It also imparts a subtle, buttery flavor that enhances the overall taste.

Brown Sugar

Sweetens the sauce and adds a deep, caramel-like flavor. The molasses content in brown sugar contributes to a richer taste and a slightly darker color. You can also use granulated white sugar if that’s what you have on hand.

Corn Starch

When heated, it helps to thicken the sauce, giving it the desired consistency without making it too runny.

Vanilla Extract

Adds a sweet, aromatic flavor that enhances the overall taste of the sauce. It provides a warm, comforting note that complements the other ingredients.

Salt

Balances the sweetness of the sauce.

Step-by-step instructions: Homemade Sourdough Bread Pudding

Preheated oven

Preheat the oven to 350°F (175°C).

Make the Custard Mixture

In a small saucepan over medium-low heat, combine milk, sugar, butter, cinnamon, vanilla extract, and salt. Mix well with a whisk or spoon. You want the butter to melt and the sugar to dissolve completely. Set aside until cooled.

Prepare the Sourdough Bread

While the custard mixture is cooling, cube a loaf of brioche bread (or bread of your liking). I cut my sourdough bread cubes to about half an inch or so, but this is really up to you and how big or small you want them to be. Just keep in mind that the bigger they are, the longer they will take to absorb the custard mixture. If they are on the bigger side, consider making the dish the night before and let them soak in the refrigerator overnight.

Assemble the Sourdough Bread Pudding Dish

Generously butter a 9″ x 13″ baking dish. Add the cubed bread.

Now that the custard mixture is cooled go ahead and add the whisked eggs. You can also add the eggs during step one while the mixture is still warm. However, you will need to temper the eggs, or they will cook with the heat of the custard.

Pour the custard over the cubed bread, making sure to drizzle it all over the bread and not just in one spot. This will ensure that all of the bread is evenly soaked. You can also opt to mix the bread and custard in a separate bowl until the bread is completely soaked in the custard. Then, pour the bread and milk mixture into the baking dish.

Top with raisins. Raisins are the topping for traditional bread pudding, but this dish is super versatile, and you can use any toppings of your liking. My husband loves sourdough bread pudding with chocolate chips!

Bake

Bake for 45 minutes, or until the top is golden brown and the bread and egg mixture is set.

Prepare the Sauce

In a small saucepan, combine the milk, heavy cream, brown sugar, butter, vanilla extract, and salt. Heat over medium heat until the mixture becomes steamy and the butter is completely melted.

Mix the cornstarch with water and pour over the milk mixture. Whisk constantly until the sauce thickens. If the mixture is still too runny, you can let it simmer for a minute or two. If it is still too thin, add a little bit more of the cornstarch and water mixture until it thickens to your liking.

Pour the prepared sauce over the warm sourdough bread pudding and enjoy!

Remember to share it with your family!

Benefits of using homemade sourdough bread for bread pudding

Using homemade sourdough bread for bread pudding offers several benefits:

1. Flavor Enhancement: Homemade sourdough bread has a distinct tangy flavor that adds depth and complexity to the bread pudding. This unique taste can elevate the overall flavor profile of the dish, making it more interesting and enjoyable.

1. Nutritional Value: Sourdough bread is often more nutritious than regular bread due to the fermentation process, which can increase the availability of vitamins and minerals. The natural fermentation also helps break down gluten making the bread easier to digest and potentially more gut-friendly.

1. Reduced Food Waste: Using leftover homemade sourdough bread for pudding is an excellent way to minimize food waste. It repurposes bread that might otherwise go stale or be discarded, turning it into a delicious and satisfying dessert.

2. Control Over Ingredients: This is my favorite reason to use homemade bread for this sourdough bread pudding recipe! When you make sourdough bread at home, you have complete control over the ingredients. This allows you to avoid preservatives and artificial additives and use high-quality, organic ingredients. This can result in a healthier, cleaner final product.

3. Customization: Homemade sourdough bread can be customized to suit your taste preferences, such as adding seeds, nuts, or different types of flour. This allows you to tailor the bread pudding to your liking, experimenting with different flavors and textures.

Choosing the Right Bread

Why stale bread is perfect for bread pudding

Stale bread is perfect for bread pudding because it’s dry and ready to soak up all that delicious custard, making every bite rich and flavorful. The firm texture means it holds up beautifully during baking, giving you that perfect mix of crispy edges and soft, gooey insides. Plus, using stale bread is a great way to avoid waste and turn something that might get tossed out into a comforting, homey dessert. So, don’t let that old bread go to waste—transform it into a delightful bread pudding instead!

What type of sourdough bread should you use for bread pudding?

You can use any type of sourdough bread, such as plain sourdough, sourdough brioche, or sourdough sandwich bread.

I love using sourdough brioche! It is a great option because it adds a rich texture and flavor. Sourdough brioche bread is already enriched with eggs and lots of butter. Adding the creamy custard to it elevates the flavor and makes a great sourdough bread pudding!

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Sourdough Bread Pudding

Made with a delicious creamy custard and sourdough brioche bread, this sourdough bread pudding recipe can be enjoyed for breakfast, dessert, or even as an afternoon snack! Don't let your leftover soursough bread go to waste!

Course Breakfast, Dessert, Snack

Keyword Sourdough dishes

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Author Jess

Equipment

• Small saucepan
• Measuring cups and spoons
• 9" x 13" baking dish
• Whisk

Ingredients

For the Sourdough Bread Pudding:

• 1 loaf _{sourdough brioche bread} or any type of bread you love!
• 3 cups whole milk
• 3/4 cups granulated sugar
• 1/4 cup unsalted butter melted
• 4 ea eggs
• 2 tsp ground cinnamon
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1 cup raisins or any topping of your liking
• 1 tbsp softened butter to grease the baking dish

For the Sauce:

• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup butter melted
• 1/2 cup brown sugar or regular white sugar if you don't want or like brown sugar
• 2 tbsp corn starch
• 1/4 cup water to mix with the corn starch
• 1 tbsp vanilla extract
• 1/8 tsp salt a pinch

Instructions

• Preheat the oven to 350°F (175°C).

Make the Custard Mixture

• In a small saucepan over medium-low heat, combine milk, sugar, butter, cinnamon, vanilla extract, and salt. Mix well with a whisk or spoon. You want the butter to melt and the sugar to dissolve. Set aside until cooled.
  3 cups whole milk, 3/4 cups granulated sugar, 1/4 cup unsalted butter, 2 tsp ground cinnamon, 1 tbsp vanilla extract, 1/4 tsp salt

Prepare the Sourdough Bread

• While the custard mixture is cooling, cube a loaf of brioche bread (or bread of your liking). I cut my sourdough bread cubes to about half an inch or so, but this is really up to you and how big or small you want them to be.
  1 loaf sourdough brioche bread

Assemble the Sourdough Bread Pudding Dish

• Generously butter a 9″ x 13″ baking dish. Add the cubed bread.
  1 tbsp softened butter
• Now that the custard mixture is cooled go ahead and add the whisked eggs. You can also add the eggs during step one while the mixture is still warm. However, you will need to temper the eggs, or they will cook with the heat of the custard.
  4 ea eggs
• Pour the custard over the cubed bread and top with raisins (or any other topping you like).
  1 cup raisins

Bake

• Bake for 45 minutes, or until the top is golden brown and bread and egg mixture is set.

Prepare the Sauce

• In a small saucepan, combine the milk, heavy cream, brown sugar, butter, vanilla extract, and salt. Heat over medium heat until the mixture becomes steamy and the butter is completely melted.
  1 cup whole milk, 1 cup heavy cream, 1/4 cup butter, 1/2 cup brown sugar, 1 tbsp vanilla extract, 1/8 tsp salt
• Mix the cornstarch with water and pour over the milk mixture. Whisk constantly until the sauce thickens. If the mixture is still too runny, you can let it simmer for a minute or two. If it is still too thin, add a little bit more of the cornstarch and water mixture until it thickens to your liking.
  2 tbsp corn starch, 1/4 cup water
• Pour the prepared sauce over the warm sourdough bread pudding and enjoy!

Serving and Storage

How to serve sourdough bread pudding

• Serve warm, topped with whipped cream or a scoop of vanilla ice cream.

• At room temperature, topped with a bread pudding sauce.

• Cold, topped with whipped cream.

• Garnish with fresh berries or a sprinkle of powdered sugar.

How long can you keep the bread pudding once baked?

Leftover sourdough bread pudding can be kept in the fridge for 2-3 days.

Frequently Asked Questions

Can you make this sourdough bread pudding recipe in advance?

Yes! You can make sourdough bread pudding ahead of time and store it covered in the fridge for up to 2 days. When you are ready to make it, pop it in the oven and bake per the instructions above.

Can you use old sourdough bread for bread pudding?

It is actually recommended to use stale bread for sourdough bread pudding. I’ve made it with fresh bread also. It is still delicious but a bit mushy.

Conclusion

• This recipe uses leftover sourdough bread to create a delicious and comforting dessert.

• It’s a great way to use up stale bread and reduce food waste.

• You can customize the recipe with different toppings and flavorings to make it your own.

Now, I have to warn you, once you get a whiff of these babies baking in the oven, resistance is useless! They’ll tempt you with their fluffy charm and buttery aroma until you’re practically drooling. And trust me, I speak from experience. My kids, who usually can’t agree on anything besides the fact that bedtime is a form of torture, are united in their love for these rolls. It’s like a mini-miracle unfolding in my kitchen every time I bake them.

But here’s the kicker: as amazing as these rolls are fresh out of the oven, they’re also the secret weapon in my dessert arsenal. Yep, you heard that right. Sourdough milk brioche rolls aren’t just for dinner; they’re the VIPs of my bread pudding game. Who would’ve thought that something so fluffy and rich could double as the star ingredient in a decadent dessert?

How to Achieve Super Soft Milk Brioche Rolls

Now that you have the ultimate plan to impress your family and maybe transform your leftover rolls into a delightful dessert, let’s get down to business. How can we ensure that these Sourdough Milk Brioche Rolls turn out as soft and heavenly as they sound? Don’t worry, my fellow baking enthusiast, I have the tips and tricks that will take your brioche rolls from good to ‘Where have you been all my life?’ status.

First things first, let’s talk about ingredients and techniques. The secret to ultra-soft, fluffy brioche rolls starts with the right balance of richness and tenderness. Here’s what you need to focus on:

1. Quality Ingredients: Use high-quality flour, unsalted butter, fresh eggs, and full-fat milk. These ingredients not only contribute to the richness but also add to the tender crumb of the rolls.

2. Sourdough Starter: Make sure your sourdough starter is active and bubbly. This not only helps the dough rise but also imparts a subtle tang that complements the sweet, buttery flavor of brioche.

3. Dough Hydration: Brioche is a high-hydration dough, meaning it contains a generous amount of eggs and butter. Don’t skimp here; the moisture is essential for achieving that dreamy, tender texture.

4. Gentle Mixing: When combining your ingredients, start slow. Mix your dough gently until the ingredients are incorporated and the dough becomes glossy. Overmixing can lead to gluten development that might make your rolls chewy instead of soft.

5. Proper Proofing: Allow the dough to proof slowly, giving it time to develop flavors and textures. A slow rise in a cool environment can enhance the depth of flavors in your sourdough brioche.

6. Baking Temperature: Bake your rolls at the right temperature.

7. Brush with Love: Before popping them in the oven, brush the tops with a mixture of egg wash and a splash of milk (or water). This not only gives them a gorgeous golden sheen but also keeps the crust soft.

Focusing on these key elements will set you up for success. Remember, the magic of baking lies in the details. So take your time, enjoy the process, and get ready to pull some of the softest, most irresistible milk brioche rolls out of your oven. Your family—and maybe even your neighbors—will thank you!

Ingredients for Brioche Dinner Rolls

Flour (High-Protein or Bread Flour)

Flour provides the structure for soft brioche dinner rolls. The gluten in flour helps the dough stretch and trap the gases released by the yeast and sourdough starter, leading to a fluffy texture. A higher-protein bread flour is often preferred for brioche to support the rich, heavy ingredients. I use high-protein flour (14%) for brioche bread and other bread recipes.

Milk (Whole Milk)

Milk makes the dough softer compared to water, adds richness, and helps create a finer crumb. The sugars and fats in milk also make the crust brown better and more flavorful.

Granulated Sugar

Sugar is not just a sweetener; it also tenderizes the dough by absorbing some of the water and slowing down gluten formation. This results in a softer, more tender dough. Sugar also aids in browning and provides food for the yeast, helping the dough rise.

Unsalted Butter

Butter adds flavor, richness, and tenderizes the dough by shortening gluten strands. The fat from the butter coats the flour proteins, which prevents them from binding too tightly with water and becoming tough. This results in a softer, more delicate crumb.

Eggs

Eggs enrich the dough, contributing to its rich flavor and tender crumb. They also add moisture and fat, which help make the texture softer and finer. The lecithin in egg yolks acts as an emulsifier, improving the dough’s texture by helping to evenly distribute fat and liquids.

When added as an egg wash, it gives the dinner rolls that nice golden brown crust.

Salt

Salt strengthens the gluten structure, tightening the gluten strands and making them more uniform. This results in a dough that is strong enough to hold the gases produced during fermentation, leading to a well-risen roll. It also enhances the flavor of the other ingredients.

Sourdough Starter

The sourdough starter is super important because it not only helps the dough rise, but it also adds a delicious depth of flavor that you just can’t get from regular yeast. It also gives the dough a bit of tanginess, which helps make the texture better and the gluten network stronger.

Tools Needed For Making Brioche Dinner Rolls

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Stand mixer with dough hook attachment

Glass bowl

Scale or measuring cups and spoons

Baking dish (9in x 13in)

Dough scraper

Pastry brush

Kitchen thermometer (optional but very convenient)

How to Make Milk Brioche Rolls

Make the Dough

Mix warm milk, active sourdough starter, eggs, sugar, and salt in the bowl of a stand mixer using the dough hook attachment. Mix until the starter dissolves fully in the milk mixture. Add softened butter. Mix on slow speed. Slowly add bread flour to the wet ingredients and continue mixing on low until the dough starts to form.

Increase the mixer’s speed by a notch or two. This will depend on the type of mixer you have. I have an Artisan KitchenAid Mixer and I increase the speed to 2. Mix for about 4-6 minutes until the brioche dough becomes glossy.

One thing to keep in mind is that brioche dough is a high-hydration dough, and it will look wet and without shape. The dough will come together later once the dough rises and is refrigerated.

Bulk Fermentation

Using a dough scraper or a spatula, transfer the kneaded dough to a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it sit at room temperature until it has doubled in size. Depending on your kitchen’s temperature, this could take anywhere from 6 to 8 hours.

Once doubled in size, transfer the bowl to the refrigerator. I let my dough sit in the refrigerator overnight. You can opt to refrigerate for an hour or two until the dough is cold and easy to manage. Refrigeration is a very important step when working with brioche dough, as it will stick to everything!

Shape

Generously butter a 9in x 13in baking pan. Take the dough out of the refrigerator and flour your working surface. Using a scale, divide the dough into 18 equal pieces. Roll them into tight dough balls and place them in the buttered baking pan. You will make 3 rows of 6 dough balls.

Final Proof

Cover the milk brioche rolls with a kitchen towel and let them sit in a warm place for about 4-6 hours. You will know if they are ready to bake when they are airy and puffy and almost doubled in size. If you slightly press the dough, it will leave an indentation instead of bouncing back.

Bake

Preheat your oven to 425°F (218°C).

Prepare the egg wash by mixing one egg with one tablespoon of water. Using a pastry brush, brush the egg wash over your sourdough brioche dinner rolls.

Transfer the dish to the oven and bake for 30-35 minutes or until the internal temperature reads 190°F (88°C).

Cool

Cool completely before serving, and enjoy!

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Milk Brioche Rolls

These Milk Brioche Rolls are a perfect example of enriched dough, combining the tangy kick of sourdough with the rich, buttery softness of brioche. Whether you’re just starting out or you’ve got some serious baking chops, you’re going to have a blast making these fluffy delights.

Course Breakfast, dinner, Side Dish, Snack

Cuisine French

Keyword Milk Brioche Bread

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Resting Time 1 day day

Total Time 1 day day 1 hour hour 5 minutes minutes

Servings 18 Rolls

Author Jess

Equipment

• Stand mixer with dough hook attachment
• Glass bowl
• Scale or measuring cups and spoons
• 9in x 13in baking pan
• Dough scraper
• Pastry brush
• Cooling rack
• Kitchen thermometer (optional but very convenient)

Ingredients

• 125 g milk 1/2 cup
• 200 g sourdough starter 1 cup, active and bubbly
• 256 g Eggs 5 eggs
• 72 g granulated sugar 1/4 cup plus 1 tablespoon
• 226 g unsalted butter 1 cup, softened
• 12 g salt 1 3/4 tsp
• 480 g high-protein bread flour 4 cups

Eggwash

• 50 g eggs 1 egg
• 15 g water 1 tablespoon

Instructions

To make the dough:

• Mix warm milk, active sourdough starter, eggs, sugar, and salt in the bowl of a stand mixer using the dough hook attachment. Mix until the starter dissolves fully in the milk mixture.
  125 g milk, 200 g sourdough starter, 256 g Eggs, 72 g granulated sugar, 12 g salt
• Add softened butter. Mix on slow speed. Slowly add bread flour to the wet ingredients and continue mixing on low until the dough starts to form.
  226 g unsalted butter, 480 g high-protein bread flour
• Increase the mixer's speed by a notch or two. Mix for about 4-6 minutes until the brioche dough becomes glossy.

First rise:

• Using a dough scraper or a spatula, transfer the kneaded dough to a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it sit at room temperature until it has doubled in size.

  Depending on your kitchen's temperature, this could take anywhere from 6 to 8 hours.
• Once doubled in size, transfer the bowl to the refrigerator. You can refrigerate overnight or for 1-2 hours until the dough is cold and manageable.

Second rise:

• Generously butter a 9in x 13in baking pan. Take the dough out of the refrigerator and flour your working surface.
• Using a scale, divide the dough into 18 equal pieces. Roll them into tight dough balls and place them in the buttered baking pan. You will make 3 rows of 6 dough balls.
• Cover the milk brioche rolls with a kitchen towel and let them sit in a warm place for about 4-6 hours. You will know if they are ready to bake when they are airy and puffy and almost doubled in size.

Bake:

• Preheat the oven to 425°F (218°C).
• Mix one egg with milk or water and brush the dough with the egg wash using a pastry brush.
  50 g eggs, 15 g water
• Bake for 30 to 35 minutes or until the internal temperature reads 190°F (87°C).

Notes

• You might feel tempted to add more flour, but this will decrease the hydration of your dough and give the milk brioche rolls a dense texture.
• Do not let it overproof! Overproofing your brioche dough will lead to a dense texture and a dough that will deflate during baking.
• I use 14% high-protein flour. You might need to decrease hydration depending on the flour you use. 

Tips for making perfect milk brioche rolls without yeast

1. Optimal Milk Temperature: Make sure the milk is warm, ideally between 105°F and 115°F (40°C-46°C). This temperature range helps activate the sourdough starter without killing it, promoting better fermentation.

2. Active Sourdough Starter: Your sourdough starter should be at its peak activity. Feed it a few hours before you plan to start your recipe to ensure it’s bubbly and active. This will help the dough rise effectively in the absence of commercial yeast.

3. Gradual Addition of Ingredients: When mixing, add the butter in small pieces to the dough mixture to ensure it incorporates smoothly without causing the dough to separate. This helps in achieving a uniform texture in the dough.

4. Slow Incorporation of Flour: Add the bread flour gradually to prevent clumping and ensure even hydration throughout the dough. This is crucial for a smooth, consistent texture in your brioche rolls.

5. Thorough Mixing: Kneading the dough until it’s glossy and smooth is key.

6. Refrigeration: Chilling the dough is vital, as it makes the buttery dough easier to handle and shape. Moreover, it helps in flavor development. The longer the dough rests, the more complex flavors will develop.

7. Uniformity in Shaping: When dividing the dough, use a scale for consistency in size. Uniform rolls will bake evenly and present beautifully.

8. Proofing Environment: Ensure your proofing environment is warm and draft-free. A consistent temperature around 75°F (24°C) is ideal. If your kitchen is cooler, consider using an oven (turned off) with the light on or a proofing box to create a warm environment.

9. Baking Preparation: Preheat your oven before you start the final proofing. An adequately preheated oven is crucial for a good oven spring and to set the crust quickly, preventing the rolls from collapsing.

10. Watch the Bake: Since every oven is different, start checking the rolls a few minutes before the suggested baking time ends. Look for a deep golden-brown crust and an internal temperature of 190°F (88°C) to ensure they are fully baked.

11. Cooling: Allow the brioche rolls to cool in the pan for about 10 minutes, then transfer them to a wire rack. Cooling helps the structure set and prevents the bottom from becoming soggy.

Baking has always been a comforting ritual for me, but making this sourdough challah bread was something else. Combining this traditional Jewish bread with the ancient technique of sourdough fermentation felt like weaving together strands of history with each braid of the dough. The first time I made this recipe, the amazing smell of the baking bread filled my home with warmth. And when I finally took a bite and tasted that crusty exterior with the soft, airy interior, I knew I had baked something really unique and special. This sourdough challah recipe makes a delicious bread and has become a staple in my kitchen!

Why You Will Fall in Love With This Sourdough Challah Recipe

You have to try this sourdough challah recipe—it’s amazing! It has an enriched dough with the classic fluffy texture of traditional challah but with an extra tangy flavor from the sourdough. And the best part is, it’s super satisfying to make. You can impress your guests or just treat yourself to this deliciously golden, braided loaf that’s totally picture-worthy. Plus, it’s the perfect way to use up your sourdough starter. Trust me, you’ll be a bread-making pro after trying this beloved classic!

Tips For Making This Sourdough Challah Recipe

While it can be a bit tricky to master, don’t worry, I’ve got some tips that will help you create a beautiful and tasty sourdough challah.

First things first, make sure your sourdough starter is active and bubbly by feeding it several hours before starting your dough. This will ensure that it’s at its peak activity.

Next up, adjust the milk in your recipe to achieve a firm yet pliable dough that holds its shape well during braiding. Developing gluten properly is key to a fluffy and light challah, so make sure to knead the dough thoroughly.

For a more complex and flavorful challah, opt for a slow, cold fermentation in the refrigerator. Practice your braiding skills. Whether you choose a simple three-strand braid or a more complex six-strand braid, a tight and even braid will help your challah bake uniformly and look impressive.

Before baking, brush your challah with an egg wash made of one beaten egg and a tablespoon of water to give it a rich, golden color and a beautiful shine.

Keep an eye on your sourdough challah while baking. Due to the sugars in the dough, it can brown quickly. If it’s browning too fast, cover it with foil.

Finally, let your challah cool on a wire rack after baking to prevent the inside from becoming gummy.

Ingredients:

500g all-purpose flour or bread flour

100g active sourdough starter

70g milk

80g sugar

4 large eggs (plus 1 for the egg wash)

30g vegetable oil

10g salt

Optional: poppy or sesame seeds for topping

Equipment:

Stand mixer with dough hook attachment

Kitchen scale or measuring cups and spoons

Glass bowl

Plastic wrap or kitchen towel

Dough scraper

Pastry brush

Baking sheet

Parchment paper

Instructions – How to Make Sourdough Challah:

Prepare the Dough

Combine the milk, starter, sugar, oil, and eggs in the bowl of a stand mixer with a dough hook attachment. Mix until well combined. Add flour and salt and knead on slow speed for 6-8 minutes. The dough will be smooth and elastic, a little tacky but not sticky.

Bulk fermentation

Grease a large glass bowl with vegetable oil. Form a smooth dough ball and transfer it to the greased bowl. Cover with plastic wrap and let it rise overnight. Depending on your kitchen’s temperature, you can let it rest overnight on the counter at room temperature or in the refrigerator until doubled in size.

Shape

Once your sourdough challah dough has doubled in size, turn it onto a lightly floured surface. Using a scale, divide into the number of strands you want for braiding (three is typical). I love the shape of the 4 strands, so that’s how I shape my sourdough challah bread.

Roll each piece into a long strand, about 12 to 14 inches long.

How to braid the strands together

Arrange the Strands:

Lay the strands parallel to each other on your workspace and pinch them together at one end to secure them.

Visualize the strands numbered 1 to 4 from left to right.

• Move 1 over 3: Begin by taking Strand 1 and crossing it over Strand 3.

• Move 4 to 2: Take Strand 4 and cross it over to where Strand 2 is.

• Move 2 to the far left: Now, cross Strand 2 over to the far left position.

• Repeat: Continue this pattern: the outer right strand moves over to the middle, and the far left strand moves over to the far right.

• Finish the Braid: When you reach the ends of the strands, pinch them together to seal the braid. Tuck both ends under the braid slightly to give a neat appearance.

Second Rise:

Transfer the braided dough onto a parchment-lined baking sheet. Cover lightly with a damp cloth and let it proof for about 4-6 hours, until puffy and nearly doubled in size again. You will know if the challah bread is ready to bake if you lightly press it and it leaves an indentation.

Preheat Oven:

Preheat your oven to 350°F (177°C).

Prepare the Egg Wash:

Beat one egg with a tablespoon of water. Brush this mixture gently over the proofed challah. If desired, sprinkle sesame or poppy seeds on top.

Bake:

Bake challah in the preheated oven for 25-35 minutes or until the sourdough challah is golden brown and sounds hollow when tapped on the bottom. If the bread is browning too quickly, tent it with aluminum foil.

Cool:

Remove from the oven and let cool on a wire rack for at least an hour before slicing to allow the crumb to set properly.

Enjoy your homemade sourdough challah!

How to Serve Sourdough Challah Bread

1. French Toast: Sourdough challah is the perfect bread for making French toast. It’s so spongy that it soaks up the egg mixture like a sponge, making its center all creamy and the outside crispy. You can top it off with some maple syrup, fresh berries, or a sprinkle of powdered sugar to make it even more delicious.

2. Bread Pudding: If you want to have a comforting dessert or brunch, try using chunks of sourdough challah in a bread pudding recipe. The bread’s slight tang adds a unique depth to the sweet, creamy pudding. If you want, you can mix in chocolate chips, nuts, or dried fruit for some added texture and flavor.

3. Sandwiches: Sourdough challah bread is the perfect choice for sandwiches because of its sturdy yet soft texture. You can make a classic deli sandwich with corned beef and Swiss cheese or go for a more fancy option like brie, apple, and honey. This bread can handle all sorts of fillings and won’t fall apart, making it a versatile choice for any sandwich lover out there.

4. Garlic Bread: Slice the challah, brush with a mixture of melted butter, minced garlic, parsley, and a sprinkle of salt, then toast until golden. This can be a delicious side to pasta dishes or a savory soup.

5. Croutons: Cube the sourdough challah, toss it with olive oil, garlic powder, and your favorite herbs, then bake until crispy. These croutons are perfect for adding a crunchy texture to salads or soups.

6. Panini: Use sourdough challah slices to make paninis. The bread grills well and can be filled with a variety of cheeses, meats, and vegetables. The sourdough flavor adds an extra layer of taste to the melted, gooey goodness inside.

7. Bruschetta: Toast slices of sourdough challah and top them with a mixture of chopped tomatoes, basil, garlic, olive oil, and balsamic vinegar for a quick and tasty bruschetta.

8. Avocado Toast: For a simple, healthy breakfast or snack, top toasted sourdough challah slices with smashed avocado, a squeeze of lemon, salt, and pepper.

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Sourdough Challah Recipe

Perfectly golden and slightly crisp crust with a tender and chewy interior, this Sourdough Challah Recipe makes every bite gratifying experience. Make it for breakfast, lunch, or just to impress guest in any occassion!

Course Breakfast, lunch, Snack

Keyword Sourdough Breads

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting Time 18 hours hours

Servings 1 loaf

Author Jess

Equipment

• Stand mixer with dough hook attachment
• Scale or measuring cups and spoons
• Glass bowl
• Plastic wrap
• Kitchen towel
• Dough scraper
• Pastry brush
• Baking sheet
• Silicone mat or parchment paper

Ingredients

• 70 g milk 1/4 cup
• 200 g large eggs 4 eggs, plus 1 for the egg wash
• 500 g all-purpose flour or bread flour 4 to 4 1/4 cups
• 100 g active sourdough starter 1/2 cup
• 80 g sugar 1/3 cup
• 30 ml vegetable oil 2 tablespoons
• 10 g salt 2 teaspoons

Instructions

Prepare Dough:

• Combine the milk, starter, sugar, oil, and eggs in the bowl of a stand mixer with a dough hook attachment. Mix until well combined.
  70 g milk, 200 g large eggs, 100 g active sourdough starter, 80 g sugar, 30 ml vegetable oil
• Add flour and salt and knead on slow speed for 6-8 minutes. The dough will be smooth and elastic, a little tacky but not sticky.
  500 g all-purpose flour or bread flour, 10 g salt

Bulk Fermentation:

• Grease a large glass bowl with vegetable oil. Form a smooth dough ball and transfer it to the greased bowl.
• Cover with plastic wrap and let it rise overnight 8-12 hours, or until doubled in size.

Shape:

• Once your sourdough challah dough has doubled in size, turn it onto a lightly floured surface.
• Using a scale, divide into the number of strands you want for braiding (three is typical).
• Roll each piece into a long strand, about 12 to 14 inches long.
• Make the braid and tuck both ends under the braid.

Second Rise:

• Transfer the braided dough onto a parchment-lined baking sheet. Cover lightly with a damp cloth and let it proof for about 4-6 hours, until puffy and nearly doubled in size again.

Bake:

• Preheat your oven to 350°F (175°C).
• Beat one egg with a tablespoon of water. Brush this mixture gently over the proofed challah. If desired, sprinkle sesame or poppy seeds on top.
• Bake challah in the preheated oven for 25-35 minutes or until the sourdough challah is golden brown and sounds hollow when tapped on the bottom.

Cool:

• Remove from the oven and let cool on a wire rack for at least an hour before slicing.

How to store challah bread

Cool Completely: Before storing, allow the challah to cool completely on a wire rack. Storing while still warm can lead to condensation, making the bread soggy.

Room Temperature Storage:

For Short-Term: Wrap the challah in plastic wrap or place it in a large resealable plastic bag. This will help keep the bread from drying out. It’s best consumed within 1-2 days.

For Slightly Longer: If you need to store the bread for up to a week, wrapping it first in parchment paper and then in foil can help preserve its freshness. Keep it in a cool, dry place away from direct sunlight.

Freezing for Long-Term Storage:

Slice Before Freezing: If you anticipate needing only portions at a time, slice the challah before freezing. Wrap each slice or portion tightly in plastic wrap and then place them in a freezer bag.

Whole Loaves: To freeze a whole loaf, wrap it thoroughly in plastic wrap, then again in foil, and finally place it in a freezer bag. Be sure to squeeze out as much air as possible before sealing the bag.

Thawing: When ready to eat, remove the challah from the freezer and let it thaw at room temperature while still wrapped. This helps prevent the bread from losing moisture.

Refreshing Sourdough Challah: If the challah has stiffened or dried out a bit, you can refresh it in the oven. Preheat your oven to 350°F (175°C), remove any plastic wrap, and heat the bread directly on the rack for about 5-10 minutes, or until it’s warmed through and slightly crisp on the outside.

I’m totally obsessed with cinnamon! I already shared my love for it in my post about cinnamon bread. And now, I’m super into sourdough bread, too. So, why not combine the two? These sourdough cinnamon rolls are dangerous; you will only take one bite, and you will want to eat the whole skillet full of them! So, let’s start with this easy-to-follow sourdough cinnamon roll recipe that’s perfect for beginners.

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Why Make Sourdough Cinnamon Rolls in a Cast Iron Skillet

Even Heating: Cast iron skillets are awesome when it comes to evenly heating and maintaining temperature, which makes it a top choice for baking some delicious cinnamon rolls. This means that your rolls will come out perfectly golden all around without any uneven baking.

Crisp Edges, Soft Centers: The skillet’s material helps to create a crispy outer layer while keeping the inside of your rolls soft and fluffy, resulting in a mouthwatering experience with every bite.

Enhanced Flavor: Making sourdough cinnamon rolls in a cast iron skillet can actually enhance the flavor of your cinnamon rolls. The skillet imparts a subtle, unique taste that you just can’t get from using a regular baking pan.

One-Pan Convenience: Using a cast iron skillet also means you can both assemble and bake your rolls in the same pan, which is great for reducing cleanup and making the cooking process easier. Plus, the skillet looks amazing, so it’s perfect for serving right at the table.

Retained Warmth: Cast iron retains heat well, so the rolls will stay warm longer if they’re served in the skillet. This is perfect for those lazy mornings or brunches when you want to savor every last bite.

Ingredients in Sourdough Cinnamon Rolls

Dough

Active Sourdough Starter: Provides natural leavening, giving the dough a slight tang and complexity.

Bread Flour (or All-Purpose Flour): Creates the structure, with bread flour offering a chewier texture due to its higher protein content.

Sugar: Adds sweetness and helps in browning the crust.

Salt: Enhances flavor and controls yeast activity.

Buttermilk: Contributes to tenderness and adds a subtle tang.

Butter: Adds fat to the dough.

Eggs: Enrich the dough, adding moisture and aiding in structure.

Brown Sugar Cinnamon Filling

Unsalted Butter: Acts as a base for the filling, helping to spread the sugar and cinnamon evenly.

Brown Sugar: Provides sweetness and moisture, which helps create a gooey filling.

Ground Cinnamon: Delivers the signature spiced flavor.

Glaze / Cream Cheese Icing

Buttermilk: Adds tanginess, balancing the sweetness of the sugar.

Cream Cheese: Gives the glaze richness and a creamy texture.

Powdered Sugar: Sweetens and thickens the glaze.

Vanilla Extract: Enhances flavor with a warm, aromatic touch.

Step by Step Instructions

Make the sourdough cinnamon rolls dough

1. Add the buttermilk, active sourdough starter, eggs, and sugar to the bowl of a stand mixer, fixed with the dough hook attachment. Mix until well combined.
2. Then, add butter, flour and salt. Knead on medium speed until the dough is smooth and elastic, about 8-10 minutes. The kneading time will depend on the type of mixer you have. I recommend starting to check for the right dough consistency at around 5 minutes. You want the dough to be tacky but easy to release from the bowl and not stick to your hands.

Bulk fermentation

1. Transfer the dough to a greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise until doubled in size, roughly 8 to 10 hours, depending on the warmth of your kitchen. The type of flour you are using will also affect how quickly your dough rises.

For overnight sourdough cinnamon rolls, prepare your dough early in the afternoon. Starting early will get the bulk fermentation phase done and allow you to shape the sourdough cinnamon rolls in preparation for the second rise.

Make the Cinnamon-Sugar Filling

1. In a small bowl, combine the brown sugar and ground cinnamon. Set aside until ready to use.

Roll the Dough

1. Once the dough has risen, turn it out onto a lightly floured surface. Using a rolling pin, roll it into a rectangle about 12in x 16in. Spread the softened butter evenly over the sourdough cinnamon roll dough, leaving a small margin at the edges. The margins will help seal the cinnamon roll dough once you roll it into a log.

1. Sprinkle the cinnamon-sugar mixture over the butter.

Shape the sourdough cinnamon roll

1. Starting from one of the long edges, roll the dough tightly into a log. Using a sharp knife, slice the log into rounds about 1 inch thick. Arrange the cinnamon rolls in a greased cast iron skillet, leaving a little space between each for them to expand. Cover and let them rise again until puffy, about 6-8 hours.

Bake the cinnamon rolls

1. Preheat oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven until golden brown, about 25-30 minutes.

Make the Glaze

1. In a medium bowl, combine the softened cream cheese with the buttermilk. Add the confectioner’s sugar and vanilla extract. Whisk until smooth. If the glaze is too thick, you can add a bit more buttermilk to reach the desired consistency.

1. Drizzle the cream cheese icing over your freshly baked sourdough cinnamon rolls and enjoy!

How to Serve Cinnamon Rolls

1. Drizzle with Glaze: Right after baking, drizzle your cinnamon rolls with the glaze. This ensures the glaze melts slightly and seeps into the rolls, adding extra moisture and sweetness.

2. Add Toppings: For a bit of texture, sprinkle chopped nuts like pecans or walnuts on top of the glazed rolls. A little sprinkle of cinnamon or a few dollops of whipped cream can also enhance the flavors.

3. Serve Warm: Cinnamon rolls are best enjoyed warm. If they’ve cooled down, pop them in the oven for a few minutes to get them nice and toasty again.

4. Pair with a Drink: Serve your cinnamon rolls with a hot cup of coffee, tea, or a glass of cold milk to complement the sweet, spicy flavors.

5. Use a Serving Dish: If you baked your rolls in a cast iron skillet, you can bring the skillet right to the table for a rustic look and serve them directly from it.

How to Store Sourdough Cinnamon Rolls

Make sure you let the cinnamon rolls cool down completely before storing them. This stops them from getting all mushy because of the moisture. Also, if you’re planning on storing them, don’t put any glaze on them.

Room Temperature Storage:

Short-Term: For cinnamon rolls you plan to eat within a day or two, store them in an airtight container or wrap them tightly with plastic wrap. Keep them at room temperature, ideally in a cool, dark spot.

Refrigerating:

Longer Freshness: If you want to keep them for up to a week, place them in an airtight container and refrigerate them. The cold environment slows down the staling process.

Reheating: To serve, cover with foil and heat in the oven at 350°F (175°C) until warmed, about 10-15 minutes.

How to freeze sourdough cinnamon rolls:

Long-Term Storage: Freeze baked cinnamon rolls by wrapping each roll individually in plastic wrap, then wrap them with a layer of aluminum foil and place them in a zip-top freezer bag or an airtight container. They can be frozen for up to 2 months.

Thawing and Reheating: Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat as described for refrigerated rolls to restore their fresh-baked taste and texture.

Print

Sourdough Cinnamon Rolls in a Cast Iron Skillet

Course Breakfast, Snack

Keyword Sourdough Breads

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting Time 1 day day

Total Time 1 day day 45 minutes minutes

Servings 10 rolls

Author Jess

Equipment

• Stand mixer with dough hook attachment
• Glass bowl
• Plastic wrap or kitchen towel
• Scale or measuring cups and spoons
• Rolling Pin
• Knife
• Cast iron skillet

Ingredients

For the Dough

• 204 g buttermilk 3/4 cups
• 100 g active sourdough starter 1/2 cup
• 50 g eggs 1 egg
• 60 g sugar 1/4 cup
• 85 g unsalted butter 6 tablespoons, softened
• 8 g salt 1 1/2 teaspoons
• 400 g bread flour or all purpose flour, 3 1/4 cups

For the Cinnamon Sugar Filling

• 85 g Unsalted Butter 6 tablespoons, softened
• 165 g Brown Sugar 3/4 cups
• 16 g Ground Cinnamon 2 tablespoons

For the Glaze

• 68 g Buttermilk 1/4 cup
• 3 oz Cream cheese
• 240 g Powdered sugar 2 cups
• 1/2 tsp Vanilla extract

Instructions

Make the sourdough cinnamon rolls dough

• Add the buttermilk, active sourdough starter, eggs, and sugar to the bowl of a stand mixer, fixed with the dough hook attachment. Mix until well combined.
  204 g buttermilk, 50 g eggs, 100 g active sourdough starter, 60 g sugar
• Add the butter, flour, and salt. Knead on medium speed until the dough is smooth and elastic, about 8-10 minutes.
  8 g salt, 400 g bread flour, 85 g unsalted butter

Bulk fermentation

• Transfer the dough to a greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise until doubled in size, roughly 8 to 10 hours, depending on the warmth of your kitchen.

Make the Cinnamon-Sugar Filling

• In a small bowl, combine the brown sugar and ground cinnamon. Set aside until ready to use.
  165 g Brown Sugar, 16 g Ground Cinnamon

Roll the Dough

• Once the dough has risen, turn it out onto a lightly floured surface. Using a rolling pin, roll it into a rectangle about 12in x 16in.
• Spread the softened butter evenly over the sourdough cinnamon roll dough, leaving a small margin at the edges. The margins will help seal the cinnamon roll dough once you roll it into a log.
  85 g Unsalted Butter
• Sprinkle the cinnamon-sugar mixture over the butter.

Shape the sourdough cinnamon roll

• Starting from one of the long edges, roll the dough tightly into a log. Using a sharp knife, slice the log into rounds about 1 inch thick.

Second Rise

• Arrange the cinnamon rolls in a greased cast iron skillet, leaving a little space between each for them to expand. Cover and let them rise again until puffy, about 6-8 hours.

Bake the cinnamon rolls

• Preheat oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven until golden brown, about 25-30 minutes.

Make the Glaze

• In a medium bowl, combine the softened cream cheese with the buttermilk. Add the confectioner’s sugar and vanilla extract. Whisk until smooth. If the glaze is too thick, you can add a bit more buttermilk to reach the desired consistency.
  68 g Buttermilk, 3 oz Cream cheese, 240 g Powdered sugar, 1/2 tsp Vanilla extract
• Drizzle the cream cheese icing over your freshly baked sourdough cinnamon rolls and enjoy!

Frequently Asked Questions

Can I assemble cinnamon rolls and bake the next day?

Yes, you can absolutely assemble cinnamon rolls and bake them the next day. This method is actually quite popular, as it allows the flavors to meld together overnight, making morning baking much easier.

Can cinnamon roll dough rise too long?

Yes, cinnamon roll dough can rise for too long. If it overproofs, the dough may collapse or become too airy, affecting the texture and causing the rolls to not hold their shape well during baking. It’s important to follow the recommended rising times given in this sourdough cinnamon roll recipe to avoid overproofing.

Do I have to ferment sourdough cinnamon rolls overnight?

You don’t have to wait for a day to make your sourdough cinnamon rolls. If you’re in a hurry, you can go with a same-day recipe. It will take only a few hours for the dough to rise until it doubles in size, and you can bake the rolls on the same day you prepare the dough. However, if you have time, an overnight fermentation can make your rolls more delicious and fluffy by giving the sourdough starter more time to work.

How long are sourdough cinnamon rolls good for?

Sourdough cinnamon rolls are at their tastiest when they’re fresh out of the oven. They’ll start to go stale after a couple of days, but don’t worry! Just pop them in the oven for about 10 minutes, and they’ll be as good as new – warm, soft, and ready to eat!

How long to bake sourdough cinnamon rolls?

Sourdough cinnamon rolls typically bake for about 25 to 30 minutes at 350°F (175°C). Just keep an eye on them and pull them out when they’re golden brown on top and smell irresistible!

Can I freeze sourdough cinnamon rolls before baking?

You can totally freeze your sourdough cinnamon rolls before baking! Here’s how to do it:

• Make your cinnamon rolls per the recipe, slice them, and put them in the cast iron skillet or on a baking sheet.
• Instead of letting them rise, cover them tightly with plastic wrap and foil. Then, put them in the freezer for up to 2 months.
• Ready to bake? Take the rolls out of the freezer, let them thaw and rise for several hours (or overnight), then bake them according to the recipe’s instructions.

Freezing before baking is a smart way to have fresh and yummy cinnamon rolls ready whenever you want them, without having to do all the work on the day of baking.