This is a recipe from King Arthur Flour. It comes with the sourdough starter that can be ordered from them as well as finding it online in their website. It is a very good base recipe for making sourdough breads. Maintaining a proper sourdough starter is definitely a commitment. If you keep starter out at room temperature you will have to feed it every day. If you keep it refrigerated like I do, you will only have to feed it once a week to maintain it however you have to remove from fridge and feed it at least 8 to 12 hours before you want to make bread with it. And with both ways; always feed after use.
Making a starter from scratch takes a lot of time before you can use for first time. I suggest getting a few ounces of a established starter from someone who has one already or order it from King Arthur Flour.
Sourdoughs have different flavors depending on where you live. The sourdough bread I make in New York will taste different than a sourdough made in San Francisco.
- 8 oz quot Fed quot Sourdough Starter
- 12 oz warm water (100-110F)
- 2 tsp active dry yeast
- 1/2 oz sugar
- 2 1/2 tsp salt
- 21 1/4 oz all-purpose flour (or bread flour)
- Combine all ingredients in mixer (Referred to as straight dough method)
- Ensure to scrape down sides of bowl to ensure all ingredients get incorporated
- Change With dough hook mix on medium low speed (2 or 3 depending on mixer) for about 8-12 minutes until a nice soft dough ball forms This develops gluten in the bread Dough should pull away from sides of bowl (known as cleanup stage)
- Dough should be tacky feeling If it seems to tacky add small Mounts of flour a little at a time while kneeding Dont add to much extra
- Note: I add more starter than what recipe calls for I put about 10-12 ounces of starter based on how I feel how my starter smells and looks and just because I can I started adding more on occasion to experiment to see how different the bread turns out To me a little more starter makes bread turn out better Feel free to give it a go if you feel daring
- Change Place dough into a large lightly greased bowl and tightly cover with plastic wrap
- Change Allow dough to rise until doubled in bulk about 90 minutes
- Gently divide dough in two It will deflate a little
- Change Gently shape the dough into two oval loaves or for longed loaves two 10 to 11 logs or baguettes Place on a lightly greased or parchment lined baking sheet Cover and let rise until very puffy about 1 hour
- Change Note: I used two cloche to do bread in This is a stone container that will give that stone oven bake to the bread and gives a great crust to it I make my two logs and place in stone cloche then cover for the second rise After rise I remove top cut my slashes on top And lightly spray water from a spray bottle then recover for the bake This creates a steam that helps develop bread and crust
- Preheat oven to 425Â°F
- Spray loaves with lukewarm water Cut 2 or 3 slashes diagonal across top Dont go to deep
- Change Bake bread 25-30 minutes If using cloche uncover for last 5 minutes of bake to allow crust to be one a deep golden brown
- Change Remove from oven and cool on rack before cutting
- Change Enjoy!!!