Soft Crust Bread Recipe
- Stefanija Korun-Cazayoux
- Sep 7
- 3 min read
Updated: Nov 23
The Essence of Knowledge and Tradition
Our trait of curiosity defines knowledge. I’m always in awe of how much wisdom humanity carries—knowledge that’s gained, borrowed, and passed on. One of my yoga teachers once said that when practicing yoga, we don’t “own” the poses. Instead, we borrow them from the vast collection of knowledge that’s always existed. That thought stayed with me. Recipes are the same way—they travel through time, passed from people to people, from cultures to cultures, gently adapted, yet always connected to their origins.
This bread is one of those recipes. It’s a reminder that the fabric of the universe is interconnected within us and around us. It shows up in different forms, yet always carries the same essence: nourishment, comfort, and joy.
Now go on—attempt to make your own bread! 🐝
Ingredients for Two Soft Crust Loaves
860 g bread flour
500 ml lukewarm water
10 g instant yeast (or 15 g active dry yeast)
70 g sugar (adjust sweetness to your preference)
27 g Himalayan salt
Execution Steps
1. Activate the Yeast
In a small bowl, combine the yeast, lukewarm water, and sugar. Cover and let it rise for about 10 minutes, until frothy.
2. Mix and Knead
In a large bowl, combine the activated yeast with flour, salt, and olive oil. Mix and knead until everything comes together into a smooth, elastic dough.
💡 Dough fact: This recipe has a hydration level of 57–60%. To calculate hydration, divide the water weight by the flour weight and multiply by 100%. It’s simple math that helps you understand dough textures better!
3. First Proof
Place the dough in a lightly oiled bowl. Cover and let it rise for 20 min.
4. Second Proof
Punch down the proofed dough, knead and re-shape into a ball. Cover and let it rise for 1 hour, or until it doubles in size.
5. Shape the Loaves
Punch down the dough and transfer it to a floured surface. Divide into two equal portions. Gently dimple each piece with your fingers, then braid the sides toward the center and fold into a tight roll.
6. Third Proof
Place each shaped loaf into a well-oiled loaf pan. Score the tops and let them proof again for 15 minutes. Use rectangular loaf pans 9.5 x 5 inches (24 x 13 cm).
7. Bake
Bake in a preheated oven at 180°C (350°F) for 35 minutes, or until golden brown. Keep an eye on your loaves—every oven is a little different.
Serving and Storing
Allow the bread to cool slightly before slicing (though warm bread fresh out of the oven is hard to resist!). This soft crust bread recipe makes loaves perfect for sandwiches, French toast, festive tables, or simply enjoying it just with butter.
The Connection Between Food and Culture
Bread has always been more than food—it’s a story of tradition, knowledge, and connection. This recipe is my way of honoring that lineage while passing it on to you. May it fill your kitchen with warmth and your table with joy.
Final Thoughts
In our fast-paced world, taking the time to bake bread is a beautiful act of mindfulness. It connects us to our ancestors and to each other. As you knead the dough and watch it rise, remember that you are part of a long tradition of bakers.
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