Basic Sour Dough Bread2014-09-06
- Yield : 2 loaves
(also pictured: Raisin Sour Dough Bread, and Roasted Apple Bread (recipe available at King Arthur Flour))
Starter:1/3 cup sourdough starter, fed and active 2/3 cup room temperature water 1 1/2 cup all purpose flour Mix starter into water and add flour. Cover and let rise between 3 - 6 hours on counter top, or up to 3 days in fridge.
- All of Starter
- 1 2/3 cups room temperature water
- 4 1/2 cups all purpose flour
- 1 tbsp. salt
Mix water into starter, add flour and salt.
Stretch and fold a few times.
Divide in 2 equal portions and allow to rise in greased bowls until doubled (between 3 and 6 hours). Dough could also be left to rise in fridge for a longer ferment.
Stretch and fold a few times and gently shape into boules. Place on greased sheets or parchment and let proof.
Heat baking stone to 500 degrees.
Slash dough with a criss cross patern and slide into hot oven. Use steam* for a crunchier crust and best oven spring.
Bake 5 minutes. Turn oven to 425 and continue baking for 25 - 28 minutes.
*To add steam: there are several methods. Personally, I add a cake pan filled quarter full with water on lower shelf while oven heats up, when putting bread in oven, spray hot water using spray bottle onto sides of oven careful not to hit the light bulb or elements. Remove pan from bottom rack 5 minutes before bread is done so bottom browns better (if desired).