Sourdough Easter Braided Bread

Stretch and Folds

Easter in Europe is not complete without a special bread: a braided one that looks good and tastes even better.

It's perfect for anyone new to sourdough, focusing just on a basic braid. This is a great way to bring a piece of European Easter tradition to your home, with the added bonus of sourdough flavor.


For Sweet Stiff Starter  – all-purpose flour – water – soudough starter

The night before, prepare a sweet stiff starter. In the bowl of a stand mixer, combine milk, sugar, salt, eggs, and the bubbly sourdough starter.


Gradually add bread flour and all-purpose flour to the mixing bowl, aiming for a sticky dough consistency. Knead for 20-30 minutes, resisting the urge to add too much flour; we're looking for a tight, cohesive ball of dough.


For bulk fermentation, transfer your dough to a greased bowl, covering it with plastic wrap or a damp towel. Chill the dough in the fridge for 1-3 hours after bulk fermentation.


On a lightly floured surface, divide the chilled dough into 12 equal pieces using a dough scraper or sharp knife. Let them rest briefly, then roll each piece into a long rope.


Braid these ropes into 4 separate braids, laying them on a baking sheet lined with parchment paper.


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