I’ve been wanting a softer crust so I did 310g of water, 20g oil, 125g starter, 500g flour and 11g salt. I left for an hour, did 4 sets of stretch and folds over 2 hours, then I set my proofing box at 25 Celsius for 6 hours, I shaped and cold proofed for 36 hours, my dough was huge and to my surprise didn’t collapse like an overproofed loaf, I baked at 230 Celsius in a dutch oven for 35 minutes and at 220 Celsius with the lid off for 15 minutes, then took it out the oven and covered with a towel for a soft crust, I was surprised to have the softest and fluffiest loaf yet! Is this the goal with sourdough? Or have I just achieved it by chance?
by emmaserena21
31 Comments
It looks beautiful and I’m assuming delicious! The oil probably gave you a softer loaf, is this the first time you’ve added oil to your dough?
That. Looks. Amazing.
The fat in the oil definitely made this softer.
yes this is literally perfect. would happily slather a slice with butter and jam
That’s how mine was for Easter and it was DEVOURED.
I didn’t use oil, and bumped my water to 375g. It was my best loaf in a long time.
That look amazing, and sounds perfect. I might have to try this now.
“Oh no, my lobster is too buttery!”
Jk, but seriously this looks amazing.
Beautiful! Did you use a stand mixer or mix by hand? I’ve been going back and forth. I’d probably faint if my crumb looked this good as I’m still trying to nail bulk fermentation.
I’ve been adding oil to my loaves for the past 9 months or so because of this.
Ohh I’m gonna try to add oil now. Never done that before
Cold poof for 36 hours as in, cold proof in the refrigerator for 36 hours? I’m gonna have to try this
How long before slicing? Starter routine? Is it a conventional oven or fan? This is too perfect not to ask lol. Adding to the pile, will be trying the higher oil and towel combo!
I love soft bread! I may try this
I also use 20g of really good olive oil in my loaves and they are so soft, flavorful, and lovely 😊.
Oil
You got the good bake
Sometimes things just go way better than expected! Cheers!
Next loaf, I’m trying oil.
I will be adding 20g EVOO to tomorrow’s bread. Thanks for the tip.
Gorgeous loaf of bread!!!! Whatever you are doing, keep it up!
Ohh I’m actually going to try this recipe for sandwiches
Looks delicious! What did you do different than usual?
I’d guess you added more oil than usual? Under proofing can make the final product stiffer so I’m not sure if you let it rise longer or at a warmer temp? If it rises a bit in the fridge it means you didn’t underproof it (the yeast was going to town when you threw it in).
You added oil. This makes bread soft. Congrats you discovered enriched bread.
Oh I’m going to try this recipe next. I’ve only tried the beginner recipe from the perfect loaf and it just isn’t coming out right. So I’m going a whole new direction – picking random recipes from Reddit posts that were successful lol. You’re up first!
Edit ps what kind of oil? I’m planning on extra virgin olive but I do have many others
How come I cook mine 25 minutes lid on and 15 lid on at the same temp and it’s done. Yours is 10 minutes more seems like a lot but the result looks excellent. If I did your amounts it would be burnt
Yes….. crust is crunchy.
Mine just came out like this too and I loved it! Not sure what I did differently but it worked!
People strive for that ✨
What kind of flour did you use?
To me this looks ideal 🤤
I have to try this by adding some oil to my next loaf.
Thanks for sharing!
My sourdough is always soft and fluffy because I add butter to it. You added oil which will give that same effect. Next time, add butter for a brioche sourdough.
You’re welcome! 😜