I still remember the first time I pulled a loaf of this soft-crusted sourdough out of the oven. My kitchen smelled like a bakery, my kids were hovering like little vultures, and that first warm slice with a smear of butter practically melted in my mouth. No tough, crackly crust here—just pillowy, tender bread with that signature sourdough tang. I’ve tweaked this King Arthur-inspired copycat recipe over a dozen bakes until it became our family’s go-to sandwich loaf. It’s forgiving, reliable, and turns out beautiful every single time.
Why I Keep Coming Back to This Loaf
This bread changed how I feel about homemade sourdough. It’s not the crusty artisan kind that intimidates beginners—it’s soft, sliceable, and perfect for everyday life.
- The crumb is so tender and airy that it makes killer sandwiches that don’t fall apart.
- You get real sourdough flavor without a rock-hard crust.
- It uses simple ingredients you probably already have if you’re into sourdough.
- Make-ahead friendly—perfect for busy weeks.
- My family actually prefers this over store-bought bread now. Win!
If you’ve been nervous about sourdough, this is your entry point. I’ve messed up plenty of loaves learning this, and I’m sharing all the fixes so you nail it on your first try.
Ingredient
For the levain (build this the night before or morning of):
- 2 tablespoons (30g) active sourdough starter
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour (or your favorite AP)
- 1/2 cup (113g) room-temperature filtered water
For the dough:
- 1 cup (227g) ripe, bubbly levain (from above)
- 1 ½ cups (340g) lukewarm water (around 80-85°F)
- 5 cups (600g) King Arthur Unbleached All-Purpose Flour
- 2 ½ teaspoons (15g) salt
- Optional but recommended for extra softness: 2 tablespoons (28g) unsalted butter, softened
- 1-2 teaspoons instant yeast (optional for a faster, more reliable rise in cooler kitchens)
Substitutions: No bread flour? AP works great here for that softer texture. Whole wheat? Swap in up to 1 cup for nuttier flavor, but it changes the softness a bit. Dairy-free? Skip the butter or use a neutral oil.
Step-by-Step Instructions
Build your levain (8-12 hours ahead):
Mix the starter, flour, and water in a clean jar until smooth. Cover loosely and let it sit at room temperature until it’s doubled, bubbly, and passes the float test. Mine usually peaks overnight.
Mix the dough:
In a large bowl or a stand mixer with a dough hook, combine the levain, lukewarm water, and flour. Mix until no dry bits remain—a shaggy dough forms in about 2 minutes. Let it rest (autolyse) for 20-30 minutes. This step makes a huge difference in handling.
Add salt and butter:
Sprinkle in the salt and softened butter (and yeast if using). Knead by hand for 5-7 minutes or in the mixer on low for 4 minutes until the dough feels smooth and starts pulling away from the sides. It should feel like a soft earlobe—tacky but not sticky.
Bulk fermentation:
Cover and let rise in a warm spot (75-80°F ideal). Every 30-45 minutes for the first 2 hours, do a gentle stretch and fold: pull one side up and over the center, rotate, repeat 4-6 times. Total bulk time is usually 3-5 hours until it’s airy and increases by about 50-75% in volume.
Shape the loaf:
Turn the dough onto a lightly floured surface. Gently deflate and shape into a tight rectangle. Roll it up like a jelly roll, pinching seams. Place seam-side down in a greased 9×5-inch loaf pan. For a free-form batard, shape and place in a banneton.
Final proof:
Cover and let rise until it crowns just above the pan—about 1-2 hours. It should pass the poke test: a gentle finger press springs back slowly.
Bake:
Preheat oven to 425°F. Bake for 30-35 minutes until the top is golden brown. For an even softer crust, tent with foil after 20 minutes or brush with melted butter right out of the oven. Internal temp should hit 200-205°F.
Let it cool completely on a wire rack—at least 2 hours—before slicing. This is the hardest part, but rushing it makes gummy bread!
Pro Tips & Tricks
I’ve learned these the hard way:
- Temperature matters. In my Faisalabad kitchen, summers mean shorter rises—watch the dough, not the clock.
- For the softest crust, bake in a loaf pan and avoid steam in the oven. That’s the game-changer for sandwich bread.
- If your dough feels too wet, add flour a tablespoon at a time next time. Hydration around 68-72% works best here.
- Cold ferment the shaped loaf overnight in the fridge for deeper flavor and easier scoring.
- Store in a bread box or paper bag for the first day, then slice and freeze in a zip-top bag. Toasts beautifully straight from frozen.
Variations & Substitutions
- Honey Oat Version: Add 2 tablespoons of honey and ½ cup of rolled oats to the dough for a slightly sweeter, heartier loaf that my kids devour.
- Herb & Cheese: Fold in shredded cheddar and chopped rosemary during the last stretch and fold. Amazing for grilled cheese.
- Smaller Batch: Halve everything for one loaf if you’re testing the waters.
These keep it fresh and fun. Play around once you’ve made the basic version a couple of times.
Serving Suggestions
This bread shines for everyday meals. Make epic PB&Js, tuna melts, or French toast on the weekend. Pair with a big bowl of soup or serve alongside eggs for breakfast. It’s perfect for a school lunch or a casual dinner party bread basket. Warm slices with good butter and flaky salt? Pure comfort.
FAQ’s
How do I store this soft-crust sourdough?
Room temp in a bread bag or wrapped in cloth for 2-3 days. After that, slice and freeze.
Can I make this without a stand mixer?
Absolutely. Hand kneading works fine—just be patient with the stretch and folds.
Why is my crust still too hard?
Try baking at a slightly lower temp (400°F) and brushing with butter immediately after baking. Loaf pan helps too.
How long does the levain need?
Aim for 8-12 hours. If it’s not doubling, your starter might need feeding first.
Can I freeze the dough?
Yes—shape, freeze before final proof, then thaw and proof when ready. Best within a month.
My bread is dense. What happened?
Underproofing or an old starter are common culprits. Give it more time on the rise in the next batch.
Final Thoughts
There’s something magical about pulling this golden loaf from your own oven. It’s not just bread—it’s the smell filling your home, the pride when your family asks for seconds, and that quiet satisfaction of knowing you made something truly good from scratch.
Give this Arthur Sourdough copycat a try and tell me how it turns out in the comments. Did your crust come out perfectly soft? What did you slather on that first slice? I read every one and love swapping tips with fellow home bakers. Happy baking, friend—your kitchen is about to smell amazing!