Cloud Toast Bread
Light as air, this cloud toast bread with stiff sourdough stater will be your to go recipe for school or work sandwiches.
I’m very happy to share the recipe which was adapted from talented baker Abby (@sour.lotti )
Ingredients
Sweet Stiff Sourdough Starter
- 25g sourdough starter
- 35g water
- 75g bread flour
- 10g sugar
Dough
- 250 g bread flour (100%)
- 100g sweet stiff starter
- 45g milk
- 50g heavy cream
- 1 egg
- 30g sugar
- 4g salt
- 25g soft unsalted butter
Directions
Day 1
Starter
- 10 pm dissolve sugar in the water, add starter and whisk together, add flour, mix well, form a ball, place in jar, cover let ferment at room temp 74-78F until it increases in volume in 2 or more times.
- Stiff sweet starter will have lower hydration than regular liquid starter and will help us to lower the acidity of final product (learn how to make sourdough starter from scratch here).
Day 2
Dough
- 8 am in a bowl of stand mixer add milk, heavy cream, an egg, sugar, stiff sourdough starter (100g) ,and the flour, mix all together let autolyse for 30 min.
- During the autolyse period the flour becomes fully hydrated. This activates gluten development.
- 8.30 am mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt mix for a couple more minutes. The dough should form a ball.
- Add soft butter, increase the speed of mixer, mix for 10 more minutes until the dough is well incorporated and comes up together. You will be able to perform windowpane test.
- Cover the dough and let it proof for 3-4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become puffy.
- 1.30 pm transfer the dough to the fridge for cold fermentation for about 6-9 hours.
- 10 pm Remove the dough from the fridge.
- Divide on 3 equal pieces
- Roll it in a 3 tight rolls.
- Transfer the shaped rolls into the baking pan.
- Cover the loaf and let it proof overnight for 8 -10 hours 65-72F /18-21C until it will double in volume.
Day 3
- 7 am Preheat the oven to 375F.
- Sprinkle some flour on top of the loaf (optional)
- Bake the loaf for 25-30 min until golden brown.
Enjoy!
Cloud Toast Bread
1789kcal
Ingredients
Sweet Stiff Sourdough Starter (Night Before / Day 1)
- 25 g Sourdough starter culture
- 35 g Water
- 75 g Bread flour
- 10 g Sugar
Enriched Cloud Dough (Day 2)
- 250 g Bread flour (100%)
- 100 g Sweet stiff starter from the stage above
- 45 g Milk
- 50 g Heavy cream
- 1 Egg
- 30 g Sugar
- 4 g Salt
- 25 g Soft unsalted butter
Equipment
- Stand Mixer fitted with dough hook attachment
- Standard Loaf Pan Approx. 9×5 inches
Method
Day 1 (10:00 PM): Build Sweet Stiff Starter
- Dissolve 10 g sugar in 35 g water, add 25 g sourdough starter, and whisk together.
- Add 75 g bread flour, mix well, and form into a tight ball. Place in a jar, cover, and let ferment at room temperature 74–78°F (23–26°C) for 8–10 hours until tripled in volume.
Day 2 (8:00 AM): Autolyse & Mixing
- 8:00 AM (Autolyse): In a stand mixer bowl, add 45 g milk, 50 g heavy cream, 1 egg, 30 g sugar, 100 g sweet stiff starter, and 250 g bread flour. Mix until incorporated and autolyse for 30 minutes.
- 8:30 AM (Mix & Butter): Knead on low speed (or KitchenAid speed 3) for 3–4 minutes. Add 4 g salt and mix for 2 more minutes until a dough ball forms.
- Add 25 g soft butter, increase speed, and mix for 10 minutes until dough comes together smoothly and passes the windowpane test.
Bulk Proof & Cold Fermentation
- Cover dough and let proof for 3–4 hours at 76–80°F (24–28°C), performing 2 stretch-and-folds during this time until puffy.
- 1:30 PM: Transfer covered dough to the refrigerator for 6–9 hours of cold fermentation.
Shaping & Overnight Pan Proof
- 10:00 PM: Remove dough from fridge and divide into 3 equal pieces.
- Roll each piece into a tight cylinder.
- Place the 3 rolls side-by-side inside a lined baking pan. Cover loosely and proof overnight for 8–10 hours at 65–72°F (18–21°C) until doubled in volume.
Day 3 (7:00 AM): Bake
- Preheat oven to 375°F (190°C). Dust top of loaf with a little flour if desired.
- Bake for 25–30 minutes until golden brown. Cool on a wire rack before slicing.
Nutrition
Calories1789kcalCarbohydrates284gProtein48gFat50gSaturated Fat27gPolyunsaturated Fat5gMonounsaturated Fat12gTrans Fat1gCholesterol279mgSodium1655mgPotassium508mgFiber8gSugar45gVitamin A1677IUVitamin C0.3mgCalcium170mgIron4mg
Notes
- The Secret Power of a Sweet Stiff Starter: Utilizing a stiff, low-hydration starter built with a touch of sugar changes the entire chemical game. The sugar feeds the wild yeasts while pulling water away from bacteria cells, which drastically slows down the production of harsh acetic and lactic acids. This guarantees your Cloud Toast Bread develops an intensely sweet, milky flavor with absolutely zero sour tang.
- Why the Double-Rolling Shape is Essential: Rolling the dough strips flat with a rolling pin twice during step 9 serves a critical structural purpose. This compression forces out any giant, erratic carbon dioxide gas pockets, refining the interior cell matrix. When it rises in the oven, it creates a tight, highly organized, feather-light crumb that tears apart into incredibly thin, silky shreds.
- Perfect Proof Leveling: Keep a close eye on the final rise timeline during step 10. Because this dough contains a heavy fat load from milk, eggs, and cream, overproofing can happen quickly if your kitchen runs warm. Be sure to slide the pan into the oven right when the dough hits 1 cm below the rim to lock in a beautifully rounded crown and prevent the loaf from deflating.
Tried this recipe?
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the part about the stiff starter lowering acidity really clicked for me — my regular sourdough loaves always come out a bit tangy and my kids won’t touch them. might have to try this version for their lunch sandwiches. also appreciate the detailed timeline, makes it way less intimidating.
Yes! That’s exactly why I love using a stiff starter—it gives you a much milder flavor. Definitely give it a try for their sandwiches, I hope your kids approve! 😊
Hi! This bread looks DIVINE. By reading the recipe, I wander what sets it apart from traditional brioche types of bread (expect for the use of sourdough).
What makes it this cloudy? Is it the long final proof? Is cold retarding?
Thank you for sharing!
Sweet starter and a balanced amount of fats—like butter and heavy whipping cream—combined with proper gluten development are key. These elements contribute to the cloud-like texture of the loaf. The long final proof and cold retardation also help create that airy, delicate structure while enhancing flavor.
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For the final proof, is it necessary for it to be a cold proof? Or can it be done at a warm/room temperature over a shorter period of time?
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Nice blog
I have no idea what I’m doing wrong. Tried twice and two massive fails. Starting with healthy ripe starter but the stiff starter just doesn’t want to grow.
I love this recipe so much! I’ve been baking it weekly since I made it the first time a few months ago. I’m wondering if you have tried baking this in a Pullman loaf pan with the lid?
Hi!
Thank you for your kind feedback.
For Pullman loaf pan you will need about 900g of the dough.
“cover let ferment at room temp 74-78F until it increases in volume in 2 or more times.”
For Day 1 starter, approximately how long are we fermenting for? Are we looking for the starter to triple in volume??
Hi!
Yes, we are looking for starter to triple, before going into the dough.
This is my first attempt at baking with a sweet stiff starter, and I made the dough into 6 rolls. They were delicious and the texture was very satisfying with a light crust and tender crumb. I will be doubling the recipe going forward. Thank you for the wonderful recipe.
Thank you so much!
Happy you liked it 🙏
First try and it was a big hit !! I can’t believe how great it turned out! French friends living in Mexico and it was sooo satisfying ! Thank you so much 💯💯
Thank you so much for your feedback 🙏
Hi, love all your recipes but in the white sandwich bread and this cloud loaf can you replace the butter with oil? And what will the difference be? Thank you!
Monika
Monika, hi!
Sure, use any oil without strong flavor.
Thank you for your reply, but will there be a difference in texture of the bread if replaced with oil? Like in baking cakes, the cake more moist than it is with butter or should I replace with half butter half oil. What is your opinion?
Thanks in advance, Monika
I would use coconut oil, since it doesn’t melt in room temperature and is hard like butter. I would also suggest margarine/other vegan “butter” like for example naturli
I made this…i should have let the
Last room temp rise go to 10 hours ..it did a beautiful job overall.. But is it a no rise while it bakes? Not sure why .. Do you recommend tear vs. Slice? Thanks! Waiting to taste it now
Hi!
It can be still underproofed if it didn’t rise much in the oven.
Thank you do much for your feedback.
Hi, this bread looks incredible and I’m going to try it. I already have a stiff starter (47% hydration), but it is not sweet. Can I use it directly and add the sugar to the dough? I am just thinking how this would shorten the overall time. Thank you for generously sharing your recipes.
Can I replace milk and cream? My wife is sensitive to dairy products. We usually replace with nut milk or oat milk. Is this ok? Same volume as milk and cream?
Simone, hi!
You can use your stiff starter.
It will work fine.
🙏
Is there a replacement for the cream?
Use can use milk
Good morning,
Can you recommend a non dairy sub for the whole milk?
Thanks!
Hi!
Try almond or oat milk 🙏
Love this recipe! Makes the most lovely, soft bread! How do you use the leftover sweet starter for future feedings?
Thank you do much for your feedback.
You can use leftover starter just for future, by refreshing it and let fermented…
I am a big fan of your Sourdough White Sandwich Bread. Baked this Cloud Sandwich Bread last week and absolutely love it – soft & aromatic. Another great recipe.
Note: I customised the timing to my climate & schedule.
Thank you so much for your feedback 🙏
Is it sour or sweet?
Slight touch of sourness 🙏
Hello, thank you for nice recipe.
Sweet stiff starter is 145 g. Are you using only 100 gr from it? Not all ?
Hi!
Yes, correct!
Only 100g needed for the recipe.
Leftover can be used for future feedings.
Hello! To use Brazilian flour, which is not as strong as Italian flour or bread flour, is the fermentation time the same?
Thanks for the recipe!
Hi!
With not strong flour, try to lower hydration to 70-72% and ferment the dough up to 40-50% mark before preshaping 🙏
very good, the softest sourdough bread i’ve tried! i prefer a bread that is not sweet though…would i get the same soft results if i omitted/reduced the sugar? or do you have a sourdough sandwich bread recipe that is soft but not sweet?
Thank you for your feedback! You can definitely omit or reduce the sugar in the sourdough bread recipe to make it less sweet. The sugar in the recipe helps feed the yeast and adds a bit of sweetness to the bread, but it is not essential for the texture. You should still be able to achieve a soft texture without the sugar.
Obrigada querida, por mais uma receita.
Vou fazer com certeza.
Beijos 😘😚
Maria 💖
My dear if I want to use an instant yeast instead of sweet stiff sourdough starter how much I will
need by grams??
Usually it will require 1% from total amount of flour.
What about doubling the recipe and making rolls? Would that mean doubling the starter as well?
Barbara, yes
You have to double all the ingredients, including starter
Can the egg be omitted?
My child has an egg allergy.
Yes, you can skip the egg, but with dough will be stiff, add more liquid (milk or water)
Hola Natasha: 1) cuál es la función del azúcar en un levain sólido?. Esto es lo llamado osmotolerancia, correcto?
2) Si el levain sólido suma 145 g por qué no usas toda esta cantidad (en la receta solo empleas 100 g descartando 45 g).