Go Back
–+ servings
sweet sourdough bread recipe

Sweet Sourdough Bread

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 12 hours
Total Time 12 hours 55 minutes
Course Bread
Cuisine American
Servings 1 loaf (8–10 slices)

Equipment

  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 kitchen scale (optional but preferred)
  • 1 wooden spoon or dough whisk
  • 1 bench scraper
  • 1 proofing basket or medium bowl
  • 1 clean kitchen towel
  • 1 Dutch oven with lid or loaf pan
  • 1 sheet of parchment paper
  • 1 sharp knife or bread lame
  • 1 wire cooling rack

Ingredients
  

  • 150 gram active sourdough starter 100% hydration
  • 250 milliliter whole milk lukewarm
  • 50 gram unsalted butter melted and cooled
  • 80 gram granulated sugar
  • 1 large egg room temperature
  • 450 gram bread flour
  • 7 gram fine sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon optional
  • 50 gram raisins or dried cranberries optional
  • 1 tablespoon milk for brushing
  • 1 tablespoon coarse sugar for topping; optional

Instructions
 

  • In a large mixing bowl whisk together the lukewarm milk, active sourdough starter, melted butter, sugar, egg, and vanilla until well combined.
  • In a separate bowl mix the bread flour, salt, and cinnamon (if using) until evenly distributed.
  • Add the dry ingredients to the wet mixture and stir with a wooden spoon or dough whisk until a shaggy dough forms and no dry flour remains.
  • Cover the bowl with a kitchen towel and let the dough rest for 20–30 minutes to hydrate (autolyse).
  • After resting, perform a series of stretch-and-folds in the bowl for about 2–3 minutes until the dough feels smoother and more elastic.
  • If using raisins or dried cranberries, gently knead or fold them into the dough until evenly incorporated.
  • Cover the bowl and let the dough bulk ferment at room temperature for 6–8 hours, or until roughly doubled and puffy.
  • Lightly flour your work surface and gently turn the dough out, being careful not to deflate it completely.
  • Use a bench scraper and your hands to shape the dough into a tight round or log, depending on your baking vessel.
  • Place the shaped dough seam side up in a lightly floured proofing basket or bowl lined with a floured kitchen towel.
  • Cover and let the dough proof at room temperature for 1–2 hours, or refrigerate for 6–8 hours for improved flavor and easier scoring.
  • About 45 minutes before baking, place a Dutch oven (with lid) in the oven and preheat to 220°C (430°F).
  • When ready to bake, place the dough onto a piece of parchment paper seam side down and brush the top lightly with milk.
  • Sprinkle coarse sugar on top if desired and score the loaf with a sharp knife or bread lame.
  • Carefully transfer the dough with parchment into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
  • Remove the lid and continue baking for another 15–20 minutes, or until the crust is deep golden brown and the internal temperature reaches about 94°C (200°F).
  • Lift the bread out of the Dutch oven and place it on a wire rack to cool completely for at least 1 hour before slicing.

Notes

For best results, ensure your sourdough starter is very active before mixing the dough, as this will help the sweet, enriched loaf rise properly; keep the milk only slightly warm so it does not weaken the starter, and be patient with fermentation since sugar and butter slow rising compared to regular sourdough. A long, cool proof in the refrigerator develops deeper flavor and a softer crumb, while gentle handling during shaping preserves airiness. Adjust proof times based on your kitchen temperature, and remember that a fully baked loaf will feel light for its size and sound hollow when tapped on the bottom.
Tried this recipe?Let us know how it was!