Panera Sourdough Bread
Recreate the magic of bakery-fresh bread with this Panera Sourdough Bread recipe, a delightful homage to the iconic loaf loved by so many. Featuring just four simple ingredients—active sourdough starter, warm water, bread flour, and salt—this recipe yields a flavorful, crusty bread with a soft and airy interior. The step-by-step process, including autolyse, stretch-and-fold techniques, and an overnight cold fermentation, ensures a perfectly developed dough with deep, tangy flavor. Baked to golden-brown perfection in a preheated Dutch oven, this sourdough loaf boasts a professional-quality crust and artisan aesthetic. Perfect for slicing and serving with soups, salads, or as the base for gourmet sandwiches, this homemade sourdough is a bakery-worthy addition to your table.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 350 ml Warm water (90-95°F)
- 500 grams Bread flour
- 10 grams Salt
Instructions
In a large mixing bowl, combine the sourdough starter and warm water. Use your hands or a wooden spoon to mix until the starter is dissolved in the water.
Gradually add the bread flour, mixing thoroughly until a shaggy dough forms. Let the dough rest, uncovered, for 30 minutes to allow the flour to absorb the water (autolyse).
Sprinkle the salt over the dough and mix well with your hands. Stretch and fold the dough, grabbing the dough from one side and folding it over to the center. Turn the bowl 90 degrees and repeat. Continue for about 8-10 folds.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm spot (around 75°F). Perform 3 more sets of stretch-and-folds every 30 minutes during the first two hours of rest. After completing the folds, allow the dough to rise undisturbed for 4-6 hours until it has nearly doubled in size.
Lightly flour a clean surface and gently transfer the dough onto it. Shape the dough into a round or oval loaf by folding the edges into the center. Flip the dough over so the seam side is down. Let it rest for 10 minutes.
Final shape the dough and place it seam-side up in a well-floured proofing basket or an oiled and floured bowl. Cover and refrigerate overnight (8-12 hours) to develop flavor.
Preheat your oven to 475°F (245°C). Place a Dutch oven or heavy baking pot with a lid inside the oven to preheat for 45 minutes.
Carefully remove the preheated pot from the oven. Turn the dough out onto a sheet of parchment paper, seam side down, and use a sharp blade or bread lame to score the top of the dough.
Using the parchment paper, lower the dough into the hot pot and cover with the lid. Bake for 20 minutes with the lid on, then remove the lid and bake for another 15-20 minutes until the crust is deep golden brown.
Transfer the bread to a wire rack and let it cool completely before slicing. Enjoy your homemade Panera-style sourdough bread!
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3944 mg | 172% | |
| Total Carbohydrate | 392.0 g | 143% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 1.5 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
