Posted on 39 Comments

Cloud Toast Bread

Cloud Toast

Light as air, this cloud toast bread with stiff sourdough stater will be your to go recipe for school or work sandwiches.

Iโ€™m very happy to share the recipe which was adapted from talented baker Abby (@sour.lotti )

Ingredients

Sweet Stiff Sourdough Starter

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.
Cloud Toast

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!

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39 thoughts on “Cloud Toast Bread

  1. Can the egg be omitted?
    My child has an egg allergy.

    1. Yes, you can skip the egg, but with dough will be stiff, add more liquid (milk or water)

  2. What about doubling the recipe and making rolls? Would that mean doubling the starter as well?

    1. Barbara, yes
      You have to double all the ingredients, including starter

  3. My dear if I want to use an instant yeast instead of sweet stiff sourdough starter how much I will
    need by grams??

    1. Usually it will require 1% from total amount of flour.

  4. Obrigada querida, por mais uma receita.
    Vou fazer com certeza.
    Beijos ๐Ÿ˜˜๐Ÿ˜š

    1. Maria ๐Ÿ’–

  5. 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!

    1. Hi!
      With not strong flour, try to lower hydration to 70-72% and ferment the dough up to 40-50% mark before preshaping ๐Ÿ™

  6. Hello, thank you for nice recipe.
    Sweet stiff starter is 145 g. Are you using only 100 gr from it? Not all ?

    1. Hi!
      Yes, correct!
      Only 100g needed for the recipe.
      Leftover can be used for future feedings.

  7. 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.

    1. Thank you so much for your feedback ๐Ÿ™

    2. Is it sour or sweet?

      1. Slight touch of sourness ๐Ÿ™

  8. Love this recipe! Makes the most lovely, soft bread! How do you use the leftover sweet starter for future feedings?

    1. Thank you do much for your feedback.
      You can use leftover starter just for future, by refreshing it and let fermentedโ€ฆ

  9. Good morning,
    Can you recommend a non dairy sub for the whole milk?
    Thanks!

    1. Hi!
      Try almond or oat milk ๐Ÿ™

  10. Is there a replacement for the cream?

    1. Use can use milk

  11. 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.

    1. 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?

    2. Simone, hi!
      You can use your stiff starter.
      It will work fine.
      ๐Ÿ™

  12. 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

    1. Hi!
      It can be still underproofed if it didnโ€™t rise much in the oven.
      Thank you do much for your feedback.

  13. 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

    1. Monika, hi!
      Sure, use any oil without strong flavor.

      1. 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

    2. 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

  14. 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 ๐Ÿ’ฏ๐Ÿ’ฏ

    1. Thank you so much for your feedback ๐Ÿ™

  15. 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.

    1. Thank you so much!
      Happy you liked it ๐Ÿ™

  16. “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??

    1. Hi!
      Yes, we are looking for starter to triple, before going into the dough.

  17. I love this recipe so much! Iโ€™ve been baking it weekly since I made it the first time a few months ago. Iโ€™m wondering if you have tried baking this in a Pullman loaf pan with the lid?

    1. Hi!
      Thank you for your kind feedback.
      For Pullman loaf pan you will need about 900g of the dough.

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