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Soft, sweet, and downright delicious, this Sweet Braided Sourdough Bread is as pretty as it is tasty. A long-fermented sourdough loaf with a delicate crumb and just the right amount of sweetness, you’ll love this one for a cozy breakfast or brunch.
The braid adds a fun, fancy twist, similar to a sourdough challah loaf but don’t worry—it’s easier than it looks! Slather on some butter, jam or just enjoy it plain, this bread is bound to be a hit.
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Why You’ll Love Braided Sourdough
- Subtly Sweet: You’ll love the slightly sweet flavor of this bread, not quite as sweet as my sourdough discard Hawaiian rolls, but sprinkle on some pearl sugar and you will love the added pop of sugary goodness.
- Flavor: Just like orange zest adds great flavor to my sourdough orange rolls, add a little zest to this braided sourdough for a subtle delicious flavor.
- Show-Stopper: The braid is fun and like my sourdough babka, makes for the perfect centerpiece for a brunch table.
- Family Favorite: Sweet Braided Sourdough Bread makes incredible sourdough french toast and bread pudding, making it the perfect bake for your family – or try my Sourdough Donuts which are another family favorite!
Sourdough Baker’s Timeline
Bread made with 100% sourdough takes extra time. Because of this, I start my sourdough recipes with a sample schedule so I can envision the timing for making this bread. Remember, this is a guideline – make it your own by tailoring it to your schedule and environment.
Note: This schedule assumes the dough temperature is 78-80ºF throughout the process. If your dough is colder, the process will move slower. If your dough is warmer, the process will move faster.
| Day 1 | Mix Levain/Knead Dough/Bulk Fermentation |
| 7:00 AM – 5:00 PM | Mix Stiff Sweet Levain, let rise |
| 5:00 PM – 5:20 PM | Mix and Knead Dough |
| 5:20 PM – 9:20 PM | Bulk fermentation at 78-80ºF |
| 9:20 PM – 9:30 PM | Shape Dough |
| 9:30 PM | Proof/Rise at 78-80ºF |
| Day 2 | Shape Buns/Proof/Bake |
| 9:30 AM | Egg wash and Bake |
Important Ingredients
- Levain – This recipe uses a sweet stiff levain that combines ripe and active sourdough starter, flour, sugar, and room temperature water and is left to rise before using.
- Bread Flour – I recommend using bread flour with a strong protein content for this dough. I almost always use a 12.5% protein content bread flour for my bread recipes.
- Orange Zest – Completely optional, but I love the flavor a little orange zest gives to this sourdough loaf. Lemon zest would be delicious too!
- Pearl Sugar – Optional to sprinkle on top, but so delicious!
See the recipe card for full information on ingredients and quantities
Substitutions
- Flour: Bread flour is going to give the best rise and crumb to this loaf, but you can also substitute the flour with all-purpose flour if desired.
- Sugar: This loaf doesn’t have a lot of extra flavorings, so the sweetness does come through. If you prefer a less sweet loaf, decrease the sugar to 50 grams, about 1/4 cup.
- Orange Zest: Optional, but delicious. Leave it out or substitute it with a different flavor – lemon or almond would be incredible too!
- Vanilla Extract: I love using vanilla bean paste in place of the vanilla extract in this recipe for even more great vanilla flavor.
How to Make Braided Sourdough
Mix Stiff Sweet Levain
Begin by mixing a stiff, sweet levain which takes the place of a traditional sourdough starter in this recipe (I use this method with my sourdough cinnamon rolls too). A stiff levain helps temper the tang from sourdough and lets the texture and sweet vanilla flavor really shine in this recipe.
Note: If you really want to use ripe, active sourdough starter in place of the stiff levain, you can BUT you will need to add a little extra flour to the dough AND you will have to watch your dough closely as it can more easily overproof.
Step 1: Mix a stiff sweet levain. Combine ripe sourdough starter, all-purpose or bread flour, granulated sugar, and water. Knead levain and then allow the cohesive ball to rise for 10-12 hours at 78ºF (Images 1 & 2).
Mix the Dough and Bulk Fermentation (First Rise)
Step 2: Knead Dough. Once your levain has risen, add it to the bowl of a stand mixer along with other ingredients, holding back just a little of the flour (Image 3). Gradually add the flour and knead the dough for about 10 minutes (Image 4) until the dough is tacky, smooth and cohesive (Image 5).
Step 3: Bulk Fermentation/First Rise. Place the dough in a bowl. Cover and let rise in a warm (78ºF) place for 4 hours. (Image 6) The dough won’t rise much, but will become elastic and puff up a little.
Braid the Dough
Step 4: Prepare Dough Strands. Divide the dough into 4 equal pieces. Roll each piece of dough into a rectangular log, about 12-16 inches long (Image 7 & 8).
Step 5: Braid the Dough. Pinch the 4 strands together at the top (Image 9). Follow the rule: “2nd to the top, 1st to the middle” as you braid from the right side to the left and back again (Images 10 -15). Or watch this video for a visual.
Step 6: Finish Shaping Loaf. Once the loaf is braided, roll the ends of the loaf under itself to get a uniform loaf (Image 16). Place braided loaf on a pan lined with parchment paper.
Proof (Rise) the Braided Bread
Step 7: Cover and Proof (Second Rise). Cover your braided loaf (Image 17) and keep warm 78-80ºF for about 12 hours until the loaf is puffed up and doubled in size. Allow plenty of time for your sourdough loaf to double in size before baking (Image 18).
Note: At anytime during this proofing process, you can stick the dough in the refrigerator to slow down the proof. Risen dough can also be refrigerated to bake a little later in the day if that works better with your schedule.
Bake the Sweet Braided Sourdough Loaf
Step 8: Egg Wash and Top. Preheat the oven to 375ºF. Prepare a simple egg wash by whisking together an egg and a teaspoon of water. Brush on top of the loaf (Image 19). Sprinkle with Pearl Sugar if desired (Image 20 & 21).
Step 9: Bake. Bake at 375ºF for about 30 minute until the loaf is golden brown and registers 190-195ºF as the internal temperature. Remove the loaf from the oven and let cool completely (Image 22). Slice and enjoy!
How to Store Leftovers
This sourdough bread can be stored at room temperature for a few days. To store for longer, slice your loaf, stick pieces in an airtight bag, and freeze them for up to a month. Defrost and warm up a bit to enjoy.
Amy’s Recipe Tip
This bread is mild and slightly sweet on its own, but it’s incredible with a little orange or lemon zest added in. You could also add in a teaspoon of your favorite flavoring and it would be delicious – almond, coconut, cinnamon – the possibilities are endless!
Frequently Asked Questions
You don’t have to, but I like using it in sweet recipes like sourdough cinnamon rolls, sourdough babka and this sweet bread. It yields a more mild flavor and gives you more leeway in when to bake your bread.
If you want to substitute active starter for the levain, you can but you will need to add a bit more flour to the dough and you will want to watch the dough more closely as it can over-proof more easily.
Stick the risen dough in the fridge. You can always use the refrigerator to press “pause” for a few hours (or even overnight) on your dough. Pull it back out and bake immediately if it’s risen or if it hasn’t risen all the way, let it finish rising and then bake it.
I like the look of a 4-strand braid, but you can do a simple 3 strand braid if you prefer. Before you begin braiding, watch this video on how I braid a loaf and you may also want to take a look at my recipe for sourdough challah bread that also shows the braiding process.
Yes! This recipe doubles well. I would put each loaf on its own baking sheet to give the dough plenty of room to rise.
You can do that! These would make beautiful gifts for neighbors or friends. You can make this one recipe into 2 or 3 mini loaves. Bake time will be maybe 5-10 minutes less.
More Fun Sourdough Bakes
If you tried this Sweet Braided Sourdough Bread or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sweet Braided Sourdough Bread
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Equipment
Ingredients
Stiff Sweet Levain
- 10 grams active starter, about 2 teaspoons
- 10 grams granulated sugar, about 2 teaspoons
- 60 grams all-purpose or bread flour, about 1/2 cup
- 30 grams water, about 2 Tablespoons
Sweet Sourdough Dough
- 100 grams stiff sweet levain, ripe and active, about ½ cup
- 160 grams whole milk, about 2/3 cup
- 90 grams granulated sugar, scant 1/2 cup
- 55 grams unsalted butter, melted, about ¼ cup
- 1 large egg, 50 grams
- 9 grams salt, about 1 1/2 teaspoons
- 4 grams vanilla extract, about 1 teaspoon
- zest of one orange, optional
- 450 grams bread flour, about 3 1/4 cups
Egg Wash
- 1 egg
- 5 grams water, about 1 teaspoon
- pearl sugar , for sprinkling on top if desired
Instructions
Stiff Sweet Levain (ripe in 10-12 hours, overnight at 78ºF)
- Mix together ripe sourdough starter, all purpose flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Set in a liquid measuring cup and cover for 10-12 hours until the levain has doubled in size and the top is rounded.
Sweet Braided Sourdough Bread
- Mix the Dough: Set the bowl of a stand mixer on a kitchen scale. Tare the scale and add 100 grams of the ripe, stiff sweet levain, whole milk, sugar, melted butter, egg, salt, vanilla extract and orange zest to a bowl. Turn the mixer on and gradually add the flour as the mixer kneads the dough.
- Knead the dough for about a total of ten minutes until the dough is smooth, sticky and silky. It will seem very sticky, but will feel tacky and smooth.
- Bulk Fermentation: Turn the dough out from the mixing bowl into a container to proof. The dough will be sticky. It can help to wet your hands before turning the dough out if it sticks to your fingers. Cover the dough and set in a warm 78ºF place for 4 hours.
- Separate Dough into 4 Strands: After about 4 hours, the dough will feel cohesive and strong, but will not rise much during that time. Dump the dough on a clean countertop and line a baking sheet with parchment paper. Separate the dough into 4 equal pieces (about 230 grams each).
- Braid the Loaf: Roll each piece of dough into an even rectangular log. Roll each strand into an even thickness, about 12-16 inches long. Pinch the 4 strands together at the top. Follow the rule: “2nd to the top, 1st to the middle” as you braid from the right side to the left and back again. Watch this video for a visual. Once the loaf is braided, roll the ends of the loaf under itself to get a uniform loaf. Place braided loaf on the prepared pan.Note: These directions make a 4 strand braided loaf. You can make a simple 3 strand braid if desired.
- Proof: Cover the dough and keep at a warm 78-80ºF for about 12 hours until the loaf is puffed up and doubled in size. I use a baking sheet cover and dough mat to keep the temperature consistent. If you don't have these, cover the dough lightly with plastic wrap. Find a warm place for the dough to rise OR let it rise for a longer amount of time. Some options for keeping dough warm – find a warm appliance to set the pan on or place the pan in your oven with the light turned on, see recipe notes.Note: Do not bake this loaf if it hasn't doubled in size or it will be dense. Give it more time to rise.
- Egg Wash: Once the dough has doubled in size, preheat the oven to 375ºF. Prepare the simple egg wash by whisking together the egg and a teaspoon of water. Brush on top of the loaf, covering the entire loaf. Sprinkle with pearl sugar if desired.
- Bake: Bake the loaf at 375ºF for 30 minutes until loaf is golden and registers 190-195ºF as the internal temperature. Remove loaf from the oven and let cool completely. Slice and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! The detailed instructions were very helpful. This was easily the fluffiest sourdough loaf I have made yet!
Thanks for the review! I’m glad it turned out great!
Could raisins or craisins be added to this bread?
I think that should work!
This is my first time attempting a braided loaf… OMG this loaf is amazing! So so so yummy! Highly recommended! It’s definitely a more intricate recipe but easily able to be attempted by beginners! Amy gives the best instructions!
Thanks for the review!
Hi Amy, could this be made in a loaf pan? I’m looking for a recipe similar to my grandmother’s Easter raisin bread. This sounds a lot like it flavor texture wise. I was also considering making one of your soft sourdough sandwich breads sweeter but I don’t know how sugar would affect those recipes!?
I think that should work, but I haven’t tried it. Let us know if you try it and how it turns out.