It is always good to also have a little effort recipe available that does not require a lot of time and work. This way, you can still enjoy fresh and selfmade bread even if your schedule is full.

There is not much preparation time required and you can enjoy your white loaf on the same day already.

Things to know before you start

Time Schedule

StepsWork timeWaiting time
Mix~20 minutes10 minutes
Bulk Fermentation1 hour
Shape~10 minutes
Proof2 hours
Coat~5 minutes
Bake~5 minutes35-40 minutes
Cool30 minutes

In under 5 hours you will be able to take your first bites of this lovely white loaf and the actual working time is only 40 minutes.

Total ingredients

500 gAll-purpose flour
100 gYoghurt – 3,5% fat
10 gSalt
10 gSugar
5 gYeast – Fresh
15 gSunflower oil
200 gWater

The dough will weigh about 840 g in total.

You can easily double the amount of ingredients in order to bake 2 loaves simultaneously or one after the other. In the images you will see that we made one oval and one round white loaf.


Similar to our simple white bread for beginners recipe, this one is also very simple and pretty straight forward.

Baking tools

Nothing special is needed besides an oval banneton proofing basket to get a good result and nice shape, which you can find in our should have baking tools section.


1. Mix

10 gSalt
10 gSugar
5 gYeast – Fresh
200 gWater – 20°C (68°F)
  • Mix salt, sugar and crumbled yeast with water in a separate bowl to dissolve
500 gAll-purpose flour
100 gYoghurt – 3,5% fat
15 gSunflower oil
Dissolved salt, sugar, yeast and water mixture
  • Mix all of the mentioned ingredients together in a stand mixer for 5 minutes on speed level one and 6 minutes on speed level two
  • The dough should be firm, smooth and don’t stick to the bowl at all

2. Bulk Fermentation

  • Put a clean towel on top of the bowl and let it rest for 1 hour at 20-22°C (68-71,6°F)

3. Shape

4. Proof

  • Dust your oval proofing basket with a bit of potato starch (all-purpose flour is also fine)
  • Put your previously shaped dough seam-side-up in the dusted oval proofing basket
  • Cover it with a towel
  • Let it proof for 2 hours at 20-22°C (68-71,6°F)


  • Gently take your loaf out of the proofing basket by flipping it upside down on a pizza plate covered with parchment paper
  • Coat it with water on top and all sides

6. Bake

  • Preheat oven for ~45 minutes on 250°C (482°F) with the upper and lower heat function
  • Put the loaf in the oven, create steam, immediately lower the temperature to 200°C (392°F) and bake for 35-40 minutes

7. Cool

  • After baking take your loaf out immediately and let it cool down for at least 1 hour on some kind of grid



The crust is soft with a little crunchiness and a nice, light taste.


Lovely soft and fluffy! The pores are not too fine but evenly distributed in this white loaf.


As you may have guessed already: This white bread will not develop the full flavour you can expect from a typical sourdough bread. Allthough it is kept simple, it is still delicious.

It is perfectly fine to go for a simple recipe. The most important part is that you make it by yourself.

Goes good with

As already outlined, the flavour of this bread is not too strong and characteristic. This allows you to combine it in many different ways and styles. Whether you like it for breakfast, as a side for a good salad or as a sandwich – it all fits well!


This recipe was inspired by Weißer Laib.