King Arthur Sour Dough Bread
Discover the art of homemade baking with this King Arthur Sourdough Bread recipe—a true testament to time-tested techniques and unbeatable flavor. Crafted with just four simple ingredients—active sourdough starter, warm water, King Arthur all-purpose flour, and a pinch of salt—this recipe embraces the beauty of slow fermentation for unmatched taste and texture. Perfect for beginners and seasoned bakers alike, it guides you through a journey of autolyse, stretch-and-folds, and an overnight cold proof for a delightfully tangy loaf with a chewy crumb and perfectly crisp crust. Whether you use a Dutch oven or baking stone, this sourdough bread is a rewarding project that promises to elevate your bread-making game while filling your kitchen with the irresistible aroma of fresh-baked perfection.
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Ingredients
- 227 grams Active sourdough starter
- 170 grams Warm water
- 361 grams King Arthur all-purpose flour
- 10 grams Salt
Directions
Step 1
1. In a large mixing bowl, combine 227 grams of active sourdough starter with 170 grams of warm water. Mix until the starter is dissolved and bubbly.
Step 2
2. Add 361 grams of King Arthur all-purpose flour to the bowl and mix until the dough comes together into a shaggy mass. Cover the bowl with a damp cloth and let it rest for 30 minutes (autolyse stage).
Step 3
3. After the autolyse, sprinkle 10 grams of salt over the dough. Knead the dough by hand or with a stand mixer until it becomes smooth and elastic, about 8-10 minutes by hand or 5-7 minutes in a mixer on medium speed.
Step 4
4. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise at room temperature for 4-6 hours. During this time, perform 3-4 sets of stretch-and-folds every 30 minutes to build strength in the dough.
Step 5
5. After the bulk fermentation, lightly flour your work surface and turn the dough out onto it. Shape the dough into a tight round or oval loaf and place it seam-side down in a floured proofing basket (banneton) or a lightly greased loaf pan.
Step 6
6. Cover the dough and let it proof in the refrigerator overnight, 8-12 hours, for a slow, cold fermentation that enhances flavor.
Step 7
7. The next morning, preheat your oven to 230°C (450°F) and place a Dutch oven or baking stone inside to heat up for at least 30 minutes.
Step 8
8. Carefully transfer the dough onto a sheet of parchment paper if using a Dutch oven, or directly onto your baking stone. Score the top of the dough with a sharp blade to create steam vents.
Step 9
9. Bake the bread for 20 minutes with the lid on (if using a Dutch oven), then remove the lid and bake for another 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 96°C (205°F).
Step 10
10. Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving. Enjoy the tangy, chewy goodness of your freshly baked sourdough bread!
Nutrition Facts
| Serving size | (768g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1437.2 |
| Total Fat 1.1g | 0% |
| Saturated Fat 0.2g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3935.6mg | 0% |
| Total Carbohydrate 287.4g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 0g | |
| Protein 38.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 11.3mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 406.4mg | 0% |
Source of Calories