Soft and Crunchy Sourdough Loaf with Olive Oil and Egg

Introduction

There’s something so comforting about the smell of freshly baked bread filling your kitchen. For a long time, I struggled to find a sourdough recipe that was just right — soft on the inside, crusty on the outside, easy to slice, and loved by the whole family. After several attempts and little tweaks, I finally landed on a version that checks all the boxes. It’s simple, flavorful, and a joy to make. Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step. I also include tips to adjust the texture to your liking — richer or firmer, depending on your preference.

Ingredients (for 2 Loaves)

this RECIPE

This recipe makes two medium-sized loaves with about 75% hydration, which gives a soft crumb and a nice open structure.

• 300g active sourdough starter (fed and bubbly, at peak rise)
• 530g water (preferably filtered, at room temperature)
• 20g olive oil (adds richness and moisture to the crumb)
• 1 egg (optional, adds tenderness and flavor)
• 820g all-purpose or bread flour (you can use a mix of both)
• 22g salt (fine sea salt is best for even distribution)
• 10g warm water (used during salt incorporation stage)

Optional substitution: If you prefer a leaner, more traditional sourdough loaf, you can omit the egg and olive oil. Just increase the water to 560g total. This results in a firmer, chewier texture.

Mixing and Hydration Tips

Hydration is a key factor in sourdough baking. This recipe sits at around 75% hydration, making the dough soft and supple without being overly sticky. Start by combining the sourdough starter with 530g of water in a large mixing bowl. Stir until fully dissolved. Then whisk in the olive oil and the egg (if using) until the mixture is smooth and creamy.

Gradually add the flour. You can mix by hand or use a Danish dough whisk until a shaggy dough forms. It will look rough at this stage — that’s normal. Cover the bowl with a damp towel and let it rest for 30 minutes. This resting step (called “autolyse”) allows the flour to absorb water and start gluten development, making the dough easier to work with later.

Salt Incorporation

Once the dough has rested, it’s time to add the salt. Instead of mixing it in all at once, I prefer to sprinkle the salt over the dough and gently dimple it in with my fingertips, along with 10g of warm water. This technique helps distribute the salt evenly without tearing the dough.

Why wait 30 minutes to add the salt? Salt strengthens gluten, so waiting until after the flour has fully hydrated helps the dough develop better structure. After the salt is added, cover the bowl again and let it rest for another 30 minutes before the first stretch and fold.

Stretch and Fold Process

Stretching and folding is one of the most important steps in building dough strength. It replaces kneading in sourdough baking. Perform your first set of stretch and folds 30 minutes after the salt rest. To do this, wet your hands, grab one side of the dough, stretch it upward, and fold it over itself. Repeat this from all four sides of the dough.

Do this every 30 minutes for a total of 3 to 4 rounds, depending on how strong your dough feels. Each round only takes a minute or two, and the dough should become smoother and more elastic with each set. Between folds, cover the bowl and let it rest at room temperature. These short intervals give the dough time to ferment gently and develop both flavor and structure.

Shaping and Proofing

After the final fold, let the dough bulk ferment at room temperature until it increases in size by about 50%. This may take 2 to 4 hours, depending on the warmth of your kitchen. Once the dough is ready, turn it out onto a lightly floured surface and divide it into two equal portions.

Gently pre-shape each piece into a round and let them rest for 15–20 minutes uncovered. Then shape each one into a loaf and place into greased loaf pans (or proofing baskets if baking freestanding loaves). Cover loosely with plastic wrap or a clean towel.

Let them rise for another 2–4 hours at room temperature, or refrigerate overnight for a cold proof. Cold proofing enhances the flavor and makes scoring and baking easier the next day.

Baking Technique

This is where the magic happens. To mimic the environment of a Dutch oven, place a second loaf pan upside-down on top of each loaf pan — creating a sealed chamber that traps steam and helps the dough rise beautifully in the oven.

Preheat your oven to 450°F (232°C).

• Place the loaves in the oven with the “lid” on (top pan) and bake for 25 minutes.
• Then, reduce the temperature to 400°F (204°C), remove the top pans, and continue baking uncovered for another 20 minutes, or until golden brown and crusty.

Once done, remove the loaves from the pans and let them cool completely on a wire rack. This step is important — it helps the crust set and keeps the interior from becoming gummy.

Results and Serving Suggestions

You’ll end up with two stunning sourdough loaves — deeply golden, crackly crust on the outside and soft, flavorful crumb on the inside. Thanks to the olive oil and egg, the slices are moist and tender without being dense. They’re also easy to cut, which is a huge plus for sandwiches or morning toast.

Here are a few delicious ways to enjoy your sourdough:

• Toasted with a pat of butter or a drizzle of honey
• Served alongside soup or salad for lunch
• Grilled into a hearty sandwich with roasted veggies or turkey
• Sliced and topped with avocado or cream cheese for breakfast

The flavor is versatile enough for both savory and sweet pairings.

Frequently Asked Questions (FAQ)

Can I skip the egg and olive oil?
Yes, you can. Just replace them with an extra 30g of water. Your loaf will be a bit firmer but still delicious.

What kind of flour works best?
All-purpose or bread flour are both great choices. Bread flour will give more chew and structure, while all-purpose gives a softer crumb.

Can I use whole wheat flour?
Absolutely. Replace up to 25% of the flour with whole wheat. Just know it may absorb more water, so add a few extra grams if the dough feels too stiff.

Do I need a special Dutch oven to bake this?
No! The loaf pan + top pan method works really well. You can also use foil as a steam trap or try baking in a Dutch oven if you have one.

How do I store the loaves?
Once cooled, store them in a bread bag, tea towel, or bread box at room temperature for up to 3 days. You can also freeze them — just slice first, so you can toast straight from the freezer.

Conclusion

Baking sourdough doesn’t have to be intimidating. This recipe proves that a few basic ingredients and a little patience can result in something truly special. Whether you choose to enrich it with olive oil and egg or keep it classic, you’re in for a treat. It’s a recipe you can count on, share with friends, and enjoy as part of your weekly routine.

So tie on your apron, preheat the oven, and let your kitchen fill with that warm, homey smell. There’s nothing quite like a fresh loaf of sourdough made by your own hands.

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