Soft Crust Sourdough Bread

Step 1

Add active sourdough starter, water, egg, oil, honey, and flour to the bowl of a stand mixer fitted with a dough hook. Mix lightly until the dough comes together.

Step 2

Knead for 8-10 minutes on low speed until the dough passes the windowpane test. Form into a ball and transfer to an oiled mixing bowl.

Step 3

Lightly cover the bowl with plastic wrap or a clean kitchen towel. Set the bowl in a warm place for 6 hours to ferment and proof.

Step 4

Turn your dough out onto a lightly greased surface and roll it out into a rectangle. Fold in the sides and roll it over into a log. Pinch the seam and the ends of the log closed. Place the loaf seam-side down in a greased 8.5x4.5-inch loaf pan.

Step 5

Cover loaf with a plastic wrap and place in a warm spot to proof until the loaf fills the pan and rises above the top by an inch. It should take about 1.5-2 hours.

Step 6

Bake in a 350°F oven on the center rack for 25-30 minutes or until the bread is golden and sounds hollow when tapped.

Step 7

Run a kitchen knife around the edges of the loaf to loosen it from the pan. Remove loaf to a cooling rack.