Ingredients for Panera Sourdough Bread
- 1 3/4 cups (420ml) warm water
- None specified in recipe
- 1 cup (227g) active sourdough starter
- 2 1/2 cups (307g) all-purpose flour
- None specified in recipe
- 1 1/2 tsp salt
- 1/4 cup (60ml) buttermilk
- 1/4 cup (60g) plain yogurt
- 1/2 cup (60g) semolina flour
- 1/4 cup (35g) unwashed red grapes
- 1 3/4 tsp active dry yeast
- 3 cups (375g) bread flour
- As needed for greasing bowl
- Small piece of cheesecloth
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How to Make Panera Sourdough Bread
- **Activate Yeast (Sourdough Bread):** In a stand mixer bowl, combine 1 cup (240ml) warm water (105-115°F) and 1 tsp active dry yeast. Stir until dissolved.
- **Combine Ingredients:** Add 1 cup (227g) active sourdough starter, 3 cups (375g) bread flour, 1 1/2 cups (187g) all-purpose flour, and 1 1/2 tsp salt to the yeast mixture.
- **Mix the Dough:** Mix on low speed until a shaggy dough forms, then increase to medium-low and knead for 5-7 minutes until the dough is smooth and elastic.
- **Bulk Fermentation (Cold Proof):** Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, cover, and refrigerate for 16 hours.
- **Bulk Fermentation (Room Temperature):** Remove the bowl from the refrigerator and let it ferment at room temperature for 6 hours, or until doubled in size.
- **Shape the Loaves:** Gently divide the dough in half. Shape each half into a loaf, and place them in floured bannetons (or bowls lined with floured kitchen towels).
- **Final Proof:** Cover the loaves loosely with plastic wrap and let them proof at room temperature for 2 hours.
- **Preheat & Proof:** Preheat the oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Continue proofing the loaves for another hour.
- **Score & Bake:** Carefully remove the hot Dutch oven from the oven. Score the loaves with a sharp lame or knife. Place the loaves in the Dutch oven, cover, and bake for 20 minutes.
- **Bake (Uncovered):** Remove the lid and bake for another 20-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
- **Cool:** Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
- **Sourdough Starter, Stage 1:** In a medium bowl, combine 1/2 cup (120ml) warm water (105-115°F) and 1/2 tsp active dry yeast. Stir until dissolved.
- **Combine Starter Ingredients:** Add 1/4 cup (60ml) buttermilk, 1/4 cup (60g) plain yogurt, 1/2 cup (60g) all-purpose flour, and 1/4 cup (30g) semolina flour. Stir until combined.
- **Add Grapes:** Wrap 1/4 cup (35g) unwashed red grapes in cheesecloth and submerge in the mixture.
- **Ferment Stage 1:** Cover and ferment at room temperature for 12 hours.
- **Sourdough Starter, Stage 2:** Remove the grape cloth, squeezing any remaining starter back into the bowl. Discard the grapes and cloth.
- **Combine Flour:** Add 1/2 cup (60g) all-purpose flour and 1/4 cup (30g) semolina flour to the starter.
- **Activate Yeast:** In a small bowl, combine 1/4 tsp active dry yeast with 1/4 cup (60ml) warm water until dissolved. Add to the starter.
- **Ferment Stage 2:** Stir to combine. Ferment at room temperature for 4 hours before using for the bread, or refrigerate for later use.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
9g
Fat
2g
Carbs
11g
