http:\/\/www.kingarthurflour.com\/recipes\/rustic-sourdough-bread-recipe<\/p>\n
This chewy loaf, with its deep-brown crust, can be made in two versions: with rich, deep, flavor, and very mild tang; or with assertive sour flavor, typical of a San Francisco sourdough loaf. We love this bread for its chewiness and golden crust, ideal qualities for panini; try it with ham and cheese, for a new take on that favorite sandwich. <\/p>\n
New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.<\/p>\n
Volume Ounces Grams
\n1 cup “fed” sourdough starter
\n1 1\/2 cups lukewarm water
\n2 teaspoons instant yeast
\n1 tablespoon sugar
\n2 1\/2 teaspoons salt
\n5 cups King Arthur Unbleached All-Purpose Flour
\nDirections
\n1) Combine all of the ingredients, kneading to form a smooth dough.
\n2) Allow the dough to rise, in a covered bowl, until it’s doubled in size, about 90 minutes.
\n3) Gently divide the dough in half; it’ll deflate somewhat.
\n4) 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\u00b0F.
\n5) Spray the loaves with lukewarm water.
\n6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
\n7) 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.<\/p>\n
Recipe summary
\nHands-on time:
\n12 mins. to 15 mins.
\nBaking time:
\n25 mins. to 30 mins.
\nTotal time:
\n3 hrs 7 mins. to 3 hrs 45 mins.
\nYield:
\nTwo 10″ loaves, 32 servings
\nTips from our bakers
\nFor an assertively sour loaf, read our recipe for Extra-Tangy Sourdough Bread.
\nWant a brick oven effect? Rather than dividing the dough into two separate loaves, shape it into one large ball, and place it in the base of a round covered stoneware baker, such as La Cloche. Put the lid on, and let the loaf rise for 1 hour. Make two slashes on top of the bread, and bake for 30 to 35 minutes, removing the lid of the baker for the final 5 minutes of baking.<\/p>\n","protected":false},"excerpt":{"rendered":"
http:\/\/www.kingarthurflour.com\/recipes\/rustic-sourdough-bread-recipe This chewy loaf, with its deep-brown crust, can be made in two versions: with rich, deep, flavor, and very mild tang; or with assertive sour flavor, typical of a San Francisco sourdough loaf. We love this bread for its chewiness and golden crust, ideal qualities for panini; try it with ham and cheese, for […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[15,24,25],"class_list":["post-112","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bread","tag-dough","tag-sourdough"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-1O","jetpack-related-posts":[{"id":438,"url":"https:\/\/marcam2.com\/bluemartinis\/2024\/05\/03\/sourdough-pullman-loaf\/","url_meta":{"origin":112,"position":0},"title":"Sourdough Pullman Loaf","author":"wvallen","date":"May 3, 2024","format":false,"excerpt":"This recipe was developed by AI. Perplexity recipe Here is a recipe for a basic sourdough bread loaf that will fit in an 8-inch pullman loaf pan, using 1 cup (227g) of fed sourdough starter: Ingredients: 1 cup (227g) fed and active sourdough starter 1 cup (237ml) warm water 1\u2026","rel":"","context":"In \"AI\"","block_context":{"text":"AI","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/ai\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":71,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/05\/21\/marilyns-whole-wheat-and-rye-sourdough-bread\/","url_meta":{"origin":112,"position":1},"title":"marilyn’s whole wheat and rye sourdough bread","author":"wvallen","date":"May 21, 2012","format":false,"excerpt":"This recipe comes to us from Marilyn Mulgrew of Rochester, New York. It makes beautifully decorated loaves, and is also terrific for rolls. If you're a liverwurst-and-onions aficionado, try it on one of these rolls, slathered with hot-sweet mustard. Heaven! Thanks, Marilyn. 1 tablespoon instant yeast 1 3\/4 cups (14\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":369,"url":"https:\/\/marcam2.com\/bluemartinis\/2018\/02\/11\/sourdough-no-knead-bread\/","url_meta":{"origin":112,"position":2},"title":"Sourdough No-Knead Bread","author":"wvallen","date":"February 11, 2018","format":false,"excerpt":"https:\/\/cooking.nytimes.com\/recipes\/1018028-sourdough-no-knead-bread 3 \u00bd cups\/425 grams bread flour 1 teaspoon\/6 grams kosher salt \u00be cup\/180 grams sourdough starter, \u201cfed\u201d 2 tablespoons\/9 grams sesame seeds PREPARATION In a large mixing bowl, combine the flour and salt. 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