Scaling your Craft: Making Sourdough Bread for Professional Bakers
Sourdough isn’t just a trend, it’s more of a technique. At its core, sourdough bread is made using a natural fermentation process, relying on wild yeast and lactic acid bacteria instead of commercial yeast. This slow fermentation develops the bread’s signature tangy flavour, open crumb, and extended shelf life.
Mastering sourdough bread
For professionals, sourdough represents both an opportunity and a challenge: how to deliver artisan-quality bread at scale, without losing the complexity and authenticity that define it? Mastering sourdough at scale means controlling fermentation, optimising processes, and working with the right ingredients – and that is what we can help you with at Puratos.
Most popular variations
😋 Sour sourdough bread : A bold, extra tangy loaf for those who love a strong fermented flavour - though not all sourdough is sour!
🌾🚫 Gluten-free sourdough bread : Made without wheat flour, offering a delicious alternative for those avoiding gluten.
🥖 Sourdough bread rolls : Small and soft yet slightly chewy, with a beautifully crisp crust and a deep, tangy flavour.
🍞 Sourdough rye bread – Dense and hearty with a deep flavour thanks to the combination of rye flour and sourdough.
🌾 Whole wheat sourdough bread – Nutritious and rich in fibre, with a slightly nutty taste.
💪 Wholemeal sourdough bread – Similar to whole wheat, but using wholemeal flour for even more fibre and nutrients.
🔥 Sourdough loaf – The classic sourdough, with a crispy crust and chewy interior, ideal for slicing and toasting.
🥖 Sourdough baguette – Long and slender with a crispy crust, perfect for sandwiches or dipping into olive oil.
Blend tradition and innovation in every sourdough breads
Baking sourdough products at scale means managing variables: fermentation time, dough tolerance, and flavour development, without compromising on authenticity. Success comes from the right combination of ingredients and process support, whether you’re producing rustic loaves, sourdough baguettes, or wholegrain variants.
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