Soft and Sweet Sourdough Rich Dough

Bread, To Try


1/2 Cup Sourdough Starter , (125 grams at 100% hydration)

1/2 Cup Butter, (113 grams) Melted

5 Egg Yolks

1/2 Cup Coconut Sugar, Or other unrefined sweetener (80 Grams)

1 1/2 Teaspoon Salt, (12 grams)

1 Cup Whole Milk, (255 grams)

2 Cups Organic All Purpose Flour, (300 grams)

2 Cups Organic Bread Flour, (280 grams)

Egg Wash

1 Egg Yolk

1 Tablespoon Water


The Night Before

Whisk the starter, cooled melted butter, egg yolks, sugar, and salt together in a large bowl. Whisk until throughly combined.

Add the milk and whisk again.

Using a dough whisk, stir the flour into the liquid in two additions until fully combined.

Let the dough rest for 5 minutes before doing a series of 3-5 stretch and folds with wet hands or a dough whisk.

Repeat the resting and S&F process up to 5 more times.

Cover the bowl and leave it in a cool place overnight. If your house is very warm you will let it double before refrigerating it for the remainder of the time.

The Next Morning

Do a stretch and fold of the dough in the bowl to deflate it.

Lightly flour your work surface and turn the dough out on it.

Divide the dough and shape it into your desired shape.

Move your dough to a baking sheet lined with parchment paper.

Let the dough double.

Preheat your oven to 350°.

Mix the egg yolk and water to make an egg wash. Brush it lightly over the dough covering all exposed areas.

Bake for 25-35 minutes depending on the size of the breads.


Serving Size: 1 grams
Unsaturated Fat: 0 grams unsaturated fat