King Arthur Sour Dough Bread
Discover the art of homemade baking with this King Arthur Sourdough Bread recipe—a true testament to time-tested techniques and unbeatable flavor. Crafted with just four simple ingredients—active sourdough starter, warm water, King Arthur all-purpose flour, and a pinch of salt—this recipe embraces the beauty of slow fermentation for unmatched taste and texture. Perfect for beginners and seasoned bakers alike, it guides you through a journey of autolyse, stretch-and-folds, and an overnight cold proof for a delightfully tangy loaf with a chewy crumb and perfectly crisp crust. Whether you use a Dutch oven or baking stone, this sourdough bread is a rewarding project that promises to elevate your bread-making game while filling your kitchen with the irresistible aroma of fresh-baked perfection.
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Recipe Information
Ingredients
- 227 grams Active sourdough starter
- 170 grams Warm water
- 361 grams King Arthur all-purpose flour
- 10 grams Salt
Instructions
1. In a large mixing bowl, combine 227 grams of active sourdough starter with 170 grams of warm water. Mix until the starter is dissolved and bubbly.
2. Add 361 grams of King Arthur all-purpose flour to the bowl and mix until the dough comes together into a shaggy mass. Cover the bowl with a damp cloth and let it rest for 30 minutes (autolyse stage).
3. After the autolyse, sprinkle 10 grams of salt over the dough. Knead the dough by hand or with a stand mixer until it becomes smooth and elastic, about 8-10 minutes by hand or 5-7 minutes in a mixer on medium speed.
4. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise at room temperature for 4-6 hours. During this time, perform 3-4 sets of stretch-and-folds every 30 minutes to build strength in the dough.
5. After the bulk fermentation, lightly flour your work surface and turn the dough out onto it. Shape the dough into a tight round or oval loaf and place it seam-side down in a floured proofing basket (banneton) or a lightly greased loaf pan.
6. Cover the dough and let it proof in the refrigerator overnight, 8-12 hours, for a slow, cold fermentation that enhances flavor.
7. The next morning, preheat your oven to 230°C (450°F) and place a Dutch oven or baking stone inside to heat up for at least 30 minutes.
8. Carefully transfer the dough onto a sheet of parchment paper if using a Dutch oven, or directly onto your baking stone. Score the top of the dough with a sharp blade to create steam vents.
9. Bake the bread for 20 minutes with the lid on (if using a Dutch oven), then remove the lid and bake for another 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 96°C (205°F).
10. Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving. Enjoy the tangy, chewy goodness of your freshly baked sourdough bread!
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 486 mg | 21% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 0.0 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2 mg | 0% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 51 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
