Bakery Style Sourdough Bread Recette

Unlock the secrets of ancient Egyptian baking with this incredible, step-by-step sourdough bread recipe, adapted from Cook's Illustrated! This recipe delivers amazing flavor and texture, but requires some advance planning. A healthy, refreshed sourdough starter is key (see note below for refreshing instructions). Master the art of sourdough and impress your friends and family with a loaf worthy of a bakery. Even short on time? A slightly altered step is optional for a quicker bake.

Préparation 720 min

Cuisson 1485 min

Calories 233.7 kcal

Protéines 15g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Bakery Style Sourdough Bread

200g active sourdough starter
375g lukewarm water
Unbleached Flour
500g unbleached bread flour
10g salt
100g whole wheat flour

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Comment préparer Bakery Style Sourdough Bread

In a large bowl, combine 500g of bread flour, 100g of whole wheat flour, 10g of salt and 375g of lukewarm water.
Mix until a shaggy dough forms.
Cover the bowl and let it rest for 30 minutes (autolyse).
Add 200g of active sourdough starter to the dough.
Knead for 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise for 4-6 hours at room temperature, or until doubled in size.
Gently shape the dough into a round or oval loaf.
Place the dough in a floured banneton basket (or a bowl lined with a floured linen cloth).
Cover and refrigerate for at least 12 hours, or up to 24 hours.
Preheat oven to 250°C (480°F) with a Dutch oven inside for at least 30 minutes.
Carefully remove the hot Dutch oven from the oven.
Gently flip the dough from the banneton into the Dutch oven.
Score the top of the dough with a sharp knife or lame.
Cover the Dutch oven and bake for 20 minutes.
Reduce the oven temperature to 230°C (450°F).
Bake, uncovered, for another 30-40 minutes, or until the crust is deeply golden brown and the internal temperature reaches 93-99°C (200-210°F).
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Optional Step (Step 21): If you're short on time, skip the refrigeration (step 9) and proceed directly to step 10 after the first bulk fermentation (step 6). The bread’s flavor will be slightly impacted.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

Fat

Carbs

15g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation North American Breads Canadian 1 Day Or More

Questions fréquentes

Combien de temps faut-il pour préparer Bakery Style Sourdough Bread ?

Bakery Style Sourdough Bread prend environ 2205 minutes du début à la fin — environ 720 minutes de préparation et 1485 minutes de cuisson.

Combien de calories contient Bakery Style Sourdough Bread ?

Bakery Style Sourdough Bread contient environ 233.7 calories par portion, avec environ 15 g de protéines, 15 g de glucides et 1 g de lipides.

De quels ingrédients ai-je besoin pour Bakery Style Sourdough Bread ?

Les principaux ingrédients de Bakery Style Sourdough Bread sont Sourdough Starter, Bottled Water, Unbleached Flour, Unbleached Bread Flour, Table Salt, 100g whole wheat flour. Consultez la liste complète avec les quantités ci-dessus.