King Arthur Sourdough Recipe
Sourdough baking is a skill that has been handed down for generations. King Arthur sourdough recipe is remarkable because of its ideal balance of texture, flavor, and consistency. Whether you are an experienced baker or a beginner.
Ingredients
- 1 cup 227g ripe (fed) sourdough starter
- 1 ½ cups 340g lukewarm water
- 1 to 2 teaspoons instant yeast optional, for quicker rise
- 2 ½ teaspoons 15g table salt
- 5 cups 600g King Arthur Unbleached All-Purpose Flour
Instructions
- Mix the Dough: Combine sourdough starter, lukewarm water, yeast (if using), and salt. Add flour and mix until a rough dough forms.
- Knead the Dough: Transfer to a floured surface and knead for 7-10 minutes until smooth and elastic.
- First Rise: Place in a greased bowl, cover, and let rise until doubled (1-2 hours).
- Shape the Loaf: Gently deflate, shape into a round or oval, and place on parchment or in a Dutch oven.
- Second Rise: Cover and let rise until puffy (about 1 hour).
- Bake the Bread: Preheat oven to 450°F (232°C). Score the loaf, bake for 20 minutes covered, then 20-25 minutes uncovered until golden brown.
- Cool and Serve: Let cool on a wire rack before slicing.
Notes
- Starter Maintenance: Ensure your sourdough starter is active and bubbly before using for the best rise.
- No Yeast Option: The recipe works without yeast, but the rising time may be longer (4-6 hours total).
- Crust Variation: For a crispier crust, bake with steam by placing a pan of hot water in the oven.
- Storage Tips: Store in an airtight container at room temperature for up to 3 days or freeze for longer freshness.
- Flour Substitutions: You can mix whole wheat and all-purpose flour, but it may affect the texture.
- Bread Texture: For a softer crust, brush with butter after baking.