Easy Everyday Sourdough Bread King Arthur Baking Rustic sourdough bread. by pj hamel. 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. spray the loaves with lukewarm water and dust generously with flour. It’s mostly hands off — the dough is developed with folds, rather than kneading, then goes straight into a long bulk fermentation that’s flexible enough to fit your schedule. (those folds also make this higher hydration dough easy to handle.) once shaped, it undergoes another long rise, anywhere from 8 to 12 hours — whatever fits your.
Rustic Sourdough Bread King Arthur Baking Beginning sourdough bread bakers, we recommend starting with the rustic sourdough bread recipe (see back cover). ingredients 2 cups (454g) ripe sourdough starter, stirred down 5 cups (602g) king arthur unbleached all purpose flour 3 4 cup (85g) king arthur premium 100% whole wheat flour 1 3 4 cups (397g) room temperature water 2 1 2 teaspoons salt. Add 2 cups of your active starter to the water and stir. mix in 5 cups of king arthur unbleached all purpose flour and 3 4 cup of king arthur whole wheat flour into your bowl. mix well until all bits of flour are moistened and you’ve formed a soft tacky dough. cover with a damp towel and let rest for 20 minutes. Instructions. lightly grease a loaf pan. combine the ingredients for the dough. knead the dough for 30 minutes to make it soft and smooth. transfer the dough to a mixing bowl, and let it rise for an hour or so. grease your work surface, and form the dough into a 9 inch log. Mix the levain in thoroughly and slap and fold (or do folds in the bowl) for 5 minutes until the dough begins to smooth out and become elastic. let the dough rest in the mixing bowl for 10 minutes. sprinkle the salt over the dough, then dissolve with a splash of the reserved mixing water. mix thoroughly.
Rustic Sourdough Bread Recipe King Arthur Flour Instructions. lightly grease a loaf pan. combine the ingredients for the dough. knead the dough for 30 minutes to make it soft and smooth. transfer the dough to a mixing bowl, and let it rise for an hour or so. grease your work surface, and form the dough into a 9 inch log. Mix the levain in thoroughly and slap and fold (or do folds in the bowl) for 5 minutes until the dough begins to smooth out and become elastic. let the dough rest in the mixing bowl for 10 minutes. sprinkle the salt over the dough, then dissolve with a splash of the reserved mixing water. mix thoroughly. Preheat the oven to 350°f. bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°f. remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. store, well wrapped, at room temperature for several days; freeze for longer storage. Step #6: score the dough. after the second rise, and right before the dough goes into the oven, make a slash about 2 3 inches long down the center of the dough. this allows the steam to escape and for the dough to expand during baking. you can use a small serrated knife, paring knife or bread lame.
Comments are closed.