Why You’ll Love This Bakery Style Sourdough Bread Recipe
You’re going to love this bakery style sourdough bread recipe for its perfect balance of tangy flavor and chewy texture. It’s incredibly satisfying to create a loaf that rivals those from your favorite bakery.
The aroma wafting through your kitchen while it bakes is simply irresistible. Plus, the crust turns out beautifully golden and crisp, while the inside stays soft and airy.
Every slice is a delightful experience, perfect for sandwiches or simply enjoying with butter. You’ll impress family and friends with your baking skills, and who doesn’t love fresh bread?
Get ready for a rewarding baking adventure!
Ingredients of Bakery Style Sourdough Bread
When it comes to baking bakery style sourdough bread, the ingredients play an essential role in achieving that deliciously tangy flavor and chewy texture. You’ll want to gather a few key items to get started on your baking adventure.
Don’t worry if you’re not a seasoned baker; this recipe is approachable and fun. Plus, there’s something so satisfying about mixing simple ingredients to create something truly wonderful. Let’s explore what you need for this amazing loaf.
Ingredients:
- 1/2 cup sourdough starter (proofed)
- 3/8-1/2 cup bottled water
- 1 cup unbleached flour (preferably with high protein content, like bread-making flour)
- 1 1/2 cups bottled water
- 4 3/4 cups unbleached bread flour
- 2 1/2 teaspoons table salt
Now, before you rush off to the store, let’s talk about these ingredients a bit more. Using a high-quality flour, especially one with a higher protein content, can make a big difference in the final loaf.
It helps with gluten development, giving your bread that lovely chewy texture we all crave. And don’t forget about that sourdough starter; it’s the magic ingredient that gives the bread its signature tang.
If you don’t have a starter yet, you might want to think about making one or asking a friend for a bit of theirs. Trust me, it’s worth it.
How to Make Bakery Style Sourdough Bread
Once your sponge is ready, it’s time to make the dough. Grab a large bowl (or if you’re like me, just use the biggest bowl you can find in your kitchen). Pour in 1 1/2 cups of bottled water, and then gently add the sponge you just created.
With a mixer on low (or a trusty dough hook if you have one), start adding in 4 3/4 cups of unbleached bread flour, half a cup at a time. Don’t rush this part; let each addition incorporate before adding the next. Soon, you’ll have a shaggy dough that you’ll knead for about a minute until it forms a nice ball.
Give it a quick rest for 20 minutes—this is an important step, like letting your muscles relax after a workout.
After that brief intermission, create a pocket in the dough and add 2 1/2 teaspoons of table salt. Now, knead that dough until it’s soft and smooth—about 6 minutes by hand or 5 minutes in your mixer. It should feel moist but not sticky.
Once it’s ready, lightly spray your bowl with non-stick cooking spray, place the dough inside, and give it a little spray on top too. Cover it up and let it rise in a warm, draft-free area. This could take anywhere from 3 to 5 hours, depending on how cozy your kitchen is.
When it doubles in size, you’ll want to stretch and fold it—think of it as giving your dough a gentle hug. Then, divide it in half, shape those halves into rough balls, and let them rest for 15 minutes.
Now, here comes the part that truly tests your patience: shaping and refrigerating the dough. Push the dough against the surface to create a taut ball, pinch the seams together, and place each round seam-side down on parchment paper.
Give them a light spray with non-stick oil, cover them loosely with plastic wrap, and pop them in the fridge for at least 8 hours (or overnight if you’re feeling adventurous).
When you’re ready to bake, let them come back to room temperature for a few hours, then preheat your oven to a scorching 500°F. Slashing the tops with a sharp knife and spraying them with water before they hit the baking stone will give you that beautiful crust.
Bake until golden brown, and let them cool on a wire rack. You’ve just created a loaf that makes even the most seasoned bakers proud. Enjoy the delicious aroma wafting through your home—trust me, it’s a reward in itself.
Bakery Style Sourdough Bread Substitutions & Variations
While sticking to the classic sourdough recipe is tempting, exploring substitutions and variations can lead to exciting new flavors and textures.
For instance, I love adding whole wheat flour for a nutty flavor or spelt flour for a unique twist. If you want a touch of sweetness, mix in a bit of honey or malt syrup.
I sometimes toss in seeds like sunflower or pumpkin for added crunch. You can even experiment with herbs and spices—rosemary or garlic can elevate your bread.
Additional Tips & Notes
To guarantee your sourdough turns out perfectly, I recommend paying close attention to your starter’s health; a vigorous, well-fed starter will make a significant difference in your bread’s rise and flavor.
Always use high-protein flour for the best results, as it helps create that desirable chewy texture.
Don’t rush the fermentation process; longer rises develop deeper flavors. If you’re unsure of your dough’s readiness, perform the poke test—if it springs back slowly, you’re good to go.
Finally, don’t skip the steam in the oven; it’s essential for that beautiful crust.
Enjoy the process, and happy baking!