Rustic sourdough bread

Credit: Mathilde de l'Ecotais
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Preparing the sourdough

Making the bread


Step 1: Preparing the sourdough

Slice and macerate the apples for several days in a tub with the 5 quarts (4.8 liters) of water. Squeeze the juice in a centrifuge, and strain through a chinois.

Mix the flours, the macerated apple juice, the yeast and some leftover dough. Knead for 10-15 minutes on setting 1. Weigh the sourdough according to the estimated needs for the week.

For example: for one 50-cover service, count 2 pounds 12 ounces (1.7 kg) of sourdough per tub.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Alain Ducasse