Make Ahead

Sweet sourdough bread

January 31, 2016
1 Rating
Photo by Vera Kern
  • Makes 1 loaf
  • 200 grams sourdough starter
  • 500 grams all purpose flour
  • 10 grams fresh yeast
  • 200 milliliters lukewarm milk
  • 100 grams sugar
  • 5 grams salt
  • 75 grams soft butter
  • 1 egg
  • cream to glaze
In This Recipe
  1. Mix the sourdough, the milk and the fresh yeast in a big bowl.
  2. Add the flour, sugar, salt, egg and butter and knead by hand or a stand mixer on level 2 for about 10 minutes until you have a smooth dough that comes off the side of the bowl.
  3. Cover the bowl and let the dough proof for 1 hour.
  4. If working on a wooden counter, flour it a bit. I work on stone and I find the flour to prevent me from rolling the dough so I leave the work surface blank.
  5. Grease a baking pan.
  6. Divide the dough in three parts. I use a scale for this to get three even parts and the braid looks balanced.
  7. Roll each part into an about 35cm long log. Braid and transfer into the greased pan.
  8. Brush the braid with some cream, cover it and let if raise until it has doubled in size. For me this took about 90 minutes to two hours.
  9. Preheat the oven to 160°C/320°F. Brush the loaf again with some cream and bake for 35 minutes.

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