Rustic Sourdough Bread

Source

Author: Bob and Robin Young

Source: Adapted from King Arthur Flour, Rustic Sourdough Bread

Web Page: http://www.rockinrs.com, http://boisefoodieguild.blogspot.com

Comments

This chewy loaf, with its deep-brown crust, can be made in two versions: with rich, deep, flavor, and very mild tang; or with assertive sour flavor, typical of a San Francisco sourdough loaf. Read our blog about this bread, with additional photos, at Bakers Banter Blog. Be sure to follow the two rises as described. And do not punch down these loaves!

Oven Temperature: 425°F

Servings

Yield: 2 Loaves

Ingredients - Starter Feed

1

c

Starter, give away or make pancakes

½

c

Water, 100°F

1

T

Honey, use a light, floral honey. Tupelo is good.

1

t

Active Dry Yeast

1

c

King Arthur Unbleached All- Purpose Flour

Ingredients - Bread Dough

1 2/3

c

Water, 100°F

2

t

Active Dry Yeast

2

T

Honey, use a light, floral honey. Tupelo is good.

2½

t

Salt

2

c

Refreshed Starter

4

c

King Arthur Unbleached All-Purpose Flour

Starter Feed

1

Remove 1 cup of your starter and either give it away and let a friend start their own or make pancakes or waffles.

2

Add:

3

½ c 100°F Water

4

1 c King Arthur Unbleached All Purpose flour

5

Pinch Yeast

6

Stir to completely blend and let sit 12 hours before using.

Bread Dough

1

Combine all of the ingredients, kneading to form a smooth dough.

2

Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.

3

Gently divide the dough in half; it'll deflate somewhat.

4

Gently shape the dough into two oval loaves, and place them 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.

5

Spray the loaves with lukewarm water.

6

Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.

7

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.

Cooking Times

Preparation Time: 13 hours

Cooking Time: 30 minutes

Inactive Time: 30 minutes

Total Time: 14 hours