1/6 Photos of Bakery Style Sourdough Bread
24 hrs 45 mins
Galley Wench's Note:
Sourdough is believed to have originated in Ancient Egyptian times around 1500 BC, and was likely the first form of leavening available to bakers. This is amazing bread, is not difficult but does take some advance planning. The recipe and the step-by-step (and I do mean step-by-step) instructions come from Cook's Illustrated! The key is to use healthy refreshed starter. NOTE: If you are short on time, step #21 can be skipped, however the taste of bread will be effected slightly. Let me know if you need more information on how to refresh your starter.
My Private Note
Units: US | Metric
- 1You will need a 1-quart bowl, a 2-quart or large bowl, a baking stone, a baking peel or rimless cookie sheet, spray bottle for water, and a rubber spatula or wooden spoon.
- 2First make the sponge:.
- 3Combine starter, 1/2 cup bottled water.
- 4Stir in 1 cup flour until combined, mixture should resemble thick pancake batter.
- 5Cover container with plastic wrap and let rise at room temperature until doubled in bulk, 2 to 3 hours.
- 6Make the Dough:.
- 7Use a mixer with dough hook (I used my bread machine on dough cycle).
- 8Pour 1 1/2 cups water in large bowl.
- 9Add 'sponge' to water.
- 10With mixer running on low, add flour, 1/2 cup at a time.
- 11Once all flour (4- 4 3/4 cups) has been added, continue kneading until forms a ball, about 1 minute longer. Cover bowl with plastic wrap and let dough rest 20 minutes.
- 12Using fingers, create a pocket in rested dough; add salt to pocket. Knead dough until forms a firm ball. about 6 minutes. (If using mixer, knead at low speed, until dough is soft, smooth and moist, should not be sticky, about 5 minutes. Transfer dough to clean work surface and knead by hand until dough forms firm ball, about 1 additional minute).
- 13Lightly spray bowl with non-stick cooking spray; place dough in container and lightly spray surface of dough. Set in draft-free area (room temperature) and let stand until doubles in bulk 3 to 5 hours.
- 14Once doubled in bulk, remove the dough to clean work surface.
- 15Stretch the dough (to redistribute and refresh yeast) as far as possible without tearing, then fold into thirds like a letter.
- 16Divide the dough in half using chef's knife.
- 17Form each half into rough ball, cover loosley with plasic wrap or damp kitchen towel, and let rise for 15 minutes.
- 18Using your hands to push the dough against the unfloured work surface, form a taught ball without ripping the surface.
- 19Pinch bottom seam and set each round, seam side down, on separate sheets of parchment paper on dinner plates.
- 20Spray rounds lightly with non-stick cooking oil and cover loosley, but completely, with plastic wrap.
- 21Refrigerate for 8- 12 hours.
- 22Remove the rounds from refrigerator and gently slide (with parchment paper) on to room-temperature surface where they can rise undisturbed for several hours.
- 23Loosen plastic wrap to allow rounds to rise; let rise until double in bulk and dough barely springs back when poked with your knuckle, 3-4 hours.
- 24Place baking stone on lower-middle position.
- 25Preheat oven to 500°F.
- 26Carefully slide rounds on parchment to baking peel or rimless cookie sheet.
- 27Using sharp knife slash rounds diagonally.
- 28Spray loaves with water and slide carefully on to baking stone.
- 29Immediately reduce the temperature to 450°.
- 30During the first 5 minutes spray the loaves 2 additional times.
- 31Bake until golden brown, about 30 minutes.
- 32Transfer loaves to wire rack and cool to room temperature.
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Nutritional Facts for Bakery Style Sourdough Bread
Serving Size: 1 (70 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 233.6
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 485.8 mg
- Total Carbohydrate 47.2 g
- Dietary Fiber 1.5 g
- Sugars 0.2 g
- Protein 7.5 g
The following items or measurements are not included: