Sourdough Bread
I bought a package of sourdough starter from King Arthur Flour months ago and until being forced to stay indoors I ignored it. It is definitely a labor of love- feeding it twice a day, making sure it’s warm enough, then finding recipes to bake, so you don’t waste a single drop. Not surprisingly having fresh bread in the house is a hit. I’m experimenting with different types of loaves, but so far these round boules are my favorite. Buy the starter, feed it for a week and share it with everyone you know.
Tips:
Store the jar of starter in your refrigerator. Once a week you will need to feed the starter. The ratio is 1 part starter, 1 part water and 1 part flour.
Starter is ready about 4-6 hours after a feeding. It should be bubbly on the top and double in size.
The amount of additional yeast depends on how active your starter is. If it’s new or has been neglected then use more yeast.
To keep it manageable you will need to bake a loaf of bread or discard some of your starter each week. Or give it away to a friend! #passthebread
Rustic Sourdough
Originally from www.kingarthurflour.com
Makes 2 long loaves or one round
ACTIVE PREP 20 minutes
COOK 25 minutes
INGREDIENTS
1 cup (227g) ripe (fed) sourdough starter
1 1/2 cups (340g) lukewarm water
1 to 2 teaspoons instant yeast*
2 1/2 teaspoons salt
5 cups (602g) King Arthur Unbleached All-Purpose Flour
INSTRUCTIONS
Combine all of the ingredients, kneading to form a smooth dough.
Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.
Gently divide the dough in half; it'll deflate somewhat.
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. Place a baking stone in the oven to heat up.
Spray the loaves with lukewarm water.
Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
Place the bread, on the parchment in the oven. 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.