King Arthur Sour Dough Bread Recipes
KING ARTHUR SOUR DOUGH BREAD
Since I've discovered sourdough bread I'm always looking for new recipes to try. I recieved this one with an order from King Arthur, tried it and really liked it even if it does take some effort, time and planning to get it done. If you like a stronger sourdough taste (which we do) it recommends to substitute 1/2 cup rye or whole wheat flour for 1/2 cup of the unbleached all-purpose flour in the sponge. Prep time does not include rising or making the spone
Provided by Bonnie G 2
Categories Sourdough Breads
Time 1h25m
Yield 2 Loaves, 10 serving(s)
Number Of Ingredients 7
Steps:
- Sponge:.
- I medium mixing bowl mix starter and flour together.
- Mix in water.
- Stir for several minutes to activte gluten.
- Cover and set aside in warm place for 18-20 hours.
- When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.
- You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.
- Dough:.
- Add flour to all of sponge along with the waater, salt and yeast.
- Stir to form a shaggy mass.
- Let the mixture sit for 20-30 minutes (This resting eriod allows the flour to absorb the water and will make kneading easier and also prevent the need to add to much flour.
- Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.
- Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place
- After an hour ad again at the 2 hour make, ently deflate and fold over few times.
- In 2-3 hours the dough should have almost doubled.
- Shaping:.
- Turn dough out onto lightly greased owrk surface. Divide dough in half, and form ech half into a roud. Let dough rest for 20 minutes covered then form the pieces into shapes you prefer.
- Place loaves seam-side up and cover. Let loaves rise for 2 more hours; dough should have almost doubled.
- Baking:.
- Preheat oven to 475F,
- Trun loaves out onto floured aker's peel or stone.
- Slash loaves several times
- Just before placing in oven spritz several times with water.
- Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.
- Turn oven temp down to 450F and bake for 18-25 minutes. Be sure bread is baked through, the crust well browned and the bread should feel firm and sound hollow whe tapped, it's internal temperature should read 195.
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- If you're measuring the sourdough starter using volume rather than weight, stir it down before measuring.
- Combine the starter, flours, and water in a large bowl and mix well, until all of the flour is moistened and the dough has formed a cohesive mass.
- Add extra water or flour if needed to form a soft, tacky dough., Cover the dough and let it rest for 20 minutes.
- This rest, known as an autolyse, allows the flour to absorb the water, which starts the dough’s gluten formation, and makes it easier to knead., After the rest, add the salt and knead the dough until it’s smooth and supple, though still somewhat soft and tacky.
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- Combine all the ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough; about 15 to 20 minutes by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine., Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk., Lightly grease a 9" x 5" loaf pan., On a lightly greased work surface, gently deflate the dough, and form it into a 9" log.
- Place the log in the prepared pan, cover, and let it rise for 60 to 90 minutes, until it crests about 1" over the rim of the pan., Preheat the oven to 350°F., Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F., Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool.
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- Combine all of the ingredients, kneading to form a smooth dough., Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes., Gently divide the dough in half; it'll deflate somewhat.
- Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball.
- Let the dough rest, covered, for 15 minutes., To make fat oval loaves, elongate each ball of dough you've preshaped by gently rolling it back and forth on an unfloured work surface several times.
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