The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Non-Sourdough Loaves

MRock's picture

Non-Sourdough Loaves

Hi All:  Thanks for the advice and tips for preventing raw flour veining.  As a  new baker I have another basic question.  

I may sound like a heretic, but while I love "Artisan" breads, I do not like the taste of sourdough.  I love traditional baguettes and other hearth breads.  I am having trouble finding recipes for interesting breads that are not based on sourdough starters. Any Suggestions?


BaniJP's picture

There is nothing wrong with enjoying yeasted breads. Well made baguettes are often a two or even three day process, while using very little yeast (like 1/2 tsp in a kilo of flour). And using yeast instead of sourdough doesn't mean it's easy.

For me, Youtube is always a good source because there are great creators (Bon Appetit, Joshua Weissman, ProHomeCooks and other individuals) with solid recipes. Plus, the visuals help a lot with conveying a point or showing something which would be difficult in text.

This would be a good opportunity to sharpen your "European white bread skills" like baguette or ciabatta (the classics) or for example pan de cristal (106% hydration, extremely challenging). There are enough great step-by-step tutorials for all of them.

ciabatta's picture

Peter Reinhart and Jeffrey Hamelman have great books on bread which are as much if not more yeast breads than sourdoughs.  you can find their recipies and videos online as well. 

But there is also a misconception regarding "Sourdough".  Not all sourdough breads are sour. many people associate the taste of sourdough to the san francisco sourdough bread which has a very tart distinct taste.  (And supermarket versions are often yeasted breads with acidity added to it).   Sourdough more generally is referring to levain bread, or wild yeast bread.  

With yeasted bread, there are steps where you use very little commercial yeast, ferment for a long time to more closely resemble "sourdough" which has more enzyme activity in the dough that processes the flour and creates flavor.  where as "sourdough" usually does not have the advantage of commercial yeast, where you can put enough yeast into a recipe and be able to bake a loaf within 2 hours with great rise. but you dont get the health benefits and flavors.

Start with Reinhart's poolish ciabatta. one of my favorites.




idaveindy's picture

I like this guy's channel.  All yeasted.

Favorite recipe:

"turbo" is 4 hour bulk ferment.  Regular is overnight.  I've only done a few of his overnight recipes.

clazar123's picture

"Sour dough" can sometimes be a misnomer. I think starter should routinely be called "Natural levain". Breads made with an active,well fed natural levain are usually not sour tasting at all. There are ways to feed and develop a starter and a dough to promote the sourness but that is not something I do so my loaves are never sour.

My journey in using natural levain began when I wanted to understand how my grandmother baked for her family of 14 before commercial yeast was readily available. It has been an interesting journey. Now I bake with both natural levain and commercial yeast (sometimes in the same dough!)

Have some delicious fun!

semolina_man's picture

Google Bruno Albouze on YouTube.  He has a number of bread recipes that are not sourdough.  He is a French born and trained pastry chef.  Impressive, and professional.  There likely isn't a better and more prolific pastry chef on YouTube.