Rustic Sourdough Bread King Arthur Recipe 255

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RUSTIC SOURDOUGH BREAD - KING ARTHUR RECIPE - (2.5/5)



Rustic Sourdough Bread - King Arthur Recipe - (2.5/5) image

Provided by mz0926

Number Of Ingredients 6

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

Steps:

  • ) 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. Nutrition information Serving Size: 1 slice Servings Per Batch: 16 per loaf Amount Per Serving: Calories: 80 Calories from Fat: 5 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g. Cholesterol: 0mg Sodium: 180mg Total Carbohydrate: 17g Dietary Fiber: 1g Sugars: 1g Protein: 3g.

KING ARTHUR SOUR DOUGH BREAD



King Arthur Sour Dough Bread image

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

1/2 teaspoon sourdough starter
2 cups unbleached all-purpose flour
1 cup water, warm
3 cups unbleached all-purpose flour
3/4 cup water, warm
1 1/2 teaspoons salt
1/2 teaspoon yeast, instant

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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