25 canonical bread styles · formulas cited

Sourdough recipes

Every canonical sourdough bread style with hydration target, flour mix, bulk and proof times, bake temp, and source citations from Hamelman, Robertson, AVPN, AICIG, and King Arthur.

Enriched doughs

Hokkaido Milk Bread (Sourdough)72%
Japan (Hokkaido) · loaf pan
Sourdough Brioche55%
France · loaf pan or brioche mold
Sourdough Challah55%
Jewish diaspora · baking sheet
Sourdough Panettone50%
Italy (Milan) · panettone mold

Hearth loaves

100% Rye Pan Loaf85%
Germany/Denmark · loaf pan tall
40% Rye Hearth Loaf78%
Germany · dutch oven
Ciabatta82%
Italy · baking stone
Ciabatta Integrale85%
Italy · baking stone
Country Loaf (Pain de Campagne)75%
France · dutch oven
Focaccia80%
Italy (Liguria) · sheet pan
Focaccia Genovese80%
Italy (Liguria/Genova) · sheet pan
Miche (Poilâne-Style)78%
France (Paris/Poilâne) · large dutch oven
Pain au Levain72%
France · dutch oven
Pain de Campagne (Variant with Rye)75%
France · dutch oven
Pan de Cristal95%
Spain (Catalonia) · sheet pan
Sourdough Bagel55%
Eastern Europe/US · baking sheet steam
Spelt Hearth Loaf70%
Germany/Switzerland · dutch oven

Lean doughs

Baguette68%
France · baking stone steam
NY Style Pizza (Sourdough)62%
US · baking steel
Neapolitan Pizza (Sourdough)65%
Italy (Naples) · wood fired oven or high heat home
Sourdough Naan70%
South Asia · tandoor or cast iron skillet
Sourdough Pretzel58%
Bavaria · baking sheet
Sourdough Tortilla60%
Mexico/US · cast iron skillet

Pan breads

100% Whole Wheat Pan Loaf80%
US · loaf pan
Sourdough English Muffin72%
England/US · cast iron skillet