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  • King Arthur Rustic Sourdough Bread

    1 vote
    King Arthur Rustic Sourdough Bread
    Prep: 15 min Cook: 30 min Servings: 32
    by Drew
    1 recipe
    >
    Full flavored not aggressively sour bread is a good introuduction to the sourdough process. This chewy loaf, with its deep-brown crust, can be made in two versions: with rich, deep, flavor, and very mild tang; or with assertive sour flavor, typical of a San Francisco sourdough loaf. Read our blog about this bread, with additional photos, at Bakers' Banter.

    Ingredients

    • 1 cup "fed" sourdough starter
    • 1 1/2 cups lukewarm water
    • 2 1/2 tsp salt
    • 1 tbs sugar
    • 2 tsp instant yeast
    • 5 cups King Arthur Unbleached All-Purpose Flour

    Directions

    1. Combine all of the ingredients, kneading to form a smooth dough.
    2. Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
    3. Gently divide the dough in half; it'll deflate somewhat.
    4. Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
    5. Spray the loaves with lukewarm water.
    6. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
    7. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

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