Assorted Sourdough Breads Recipe
Recipe information
Make Assorted Sourdough Breads in just 4h . Rustic artisanal sourdough breads from our local bakery partners: sourdough, focaccia, baguette, pretzel.
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Ingredients
Sourdough Bread
Focaccia
Baguette
Pretzel
Sourdough Bread
1. Mixing Ingredients
In a large bowl, combine bread flour, water, sourdough starter, and salt. Mix until a dough forms.
2. Kneading
Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
3. First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for about 4 hours or until doubled in size.
4. Shaping
Turn the dough onto a floured surface, shape it into a round loaf, and place it on a floured proofing basket.
5. Second Rise
Cover the shaped dough and let it rise for another 2 hours.
6. Baking
Preheat the oven to 230°C (450°F). Bake the bread for 30-35 minutes until golden brown.
Focaccia
7. Mixing Ingredients
In a large bowl, combine bread flour, water, olive oil, sourdough starter, salt, and herbs. Mix until a dough forms.
8. Kneading
Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
9. First Rise
Place the dough in a greased bowl, cover, and let it rise for about 2 hours or until doubled.
10. Shaping
Transfer the dough to a greased baking sheet and stretch it into a rectangle. Dimple the surface with your fingers.
11. Second Rise
Let the dough rest for another 30 minutes.
12. Baking
Preheat the oven to 220°C (425°F). Bake for 20-25 minutes until golden brown.
Baguette
13. Mixing Ingredients
In a bowl, mix bread flour, water, sourdough starter, and salt until combined.
14. Kneading
Knead the dough for about 10 minutes on a floured surface until smooth.
15. First Rise
Place in a greased bowl, cover, and let rise for about 4 hours.
16. Shaping
Divide the dough into three pieces, shape into long baguettes, and place on a floured board.
17. Second Rise
Cover and let rise for another hour.
18. Baking
Preheat the oven to 230°C (450°F). Bake for 20-25 minutes until golden and crusty.
Pretzel
19. Mixing Ingredients
In a mixing bowl, combine bread flour, water, sourdough starter, and salt to form a dough.
20. Kneading
Knead the dough on a floured surface for about 10 minutes until elastic.
21. First Rise
Let the dough rise in a greased bowl for about 2 hours until doubled.
22. Shaping
Divide the dough into equal pieces, roll each piece into a long rope, and shape into pretzels.
23. Baking Soda Bath
Boil water and dissolve baking soda. Dip each pretzel in the solution for 30 seconds.
24. Baking
Sprinkle with coarse sea salt and bake in a preheated oven at 220°C (425°F) for 12-15 minutes until golden.
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