January 31, 2018 Sourdough Bread

Sourdough Bread

    • 1 cup “fed” sourdough starter
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  • 1 1/2 cups lukewarm water
  • 1 to 2 teaspoons
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  • 2 1/2 teaspoons salt
  • 5 cups King Arthur Unbleached All-Purpose Flour
  1. Combine all of the ingredients, kneading to form a smooth dough.
  2. Allow the dough to rise, in a lightly greased, 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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TIP: try it with


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