Classic King Arthur Sourdough Recipe

• khẩu phần: 2 servings

Nguyên liệu

2 Tablespoons starter

1/2 cup King Arthur All Purpose Flour

1/2 cup room temperature water

2 cups 454g ripe (fed) sourdough starter

5 cups 600g King Arthur Unbleached All-Purpose Flour

3/4 cup 85g King Arthur Whole Wheat Flour

1 3/4 cups 397g room-temperature water

2 1/2 teaspoons salt

Hướng dẫn

For the Leaven

Combine 2 tablespoons of starter, 1/2 cup of King Arthur Unbleached All Purpose flour, and 1/2 cup of room temperature water into a claen jar and stir. Allow it to rise and ferment for 4-12 hours or overnight.

For the Dough

After your starter has doubled, place 1 3/4 cups of room temperature water into a large bowl. Add 2 cups of your active starter to the water and stir. Mix in 5 cups of King Arthur Unbleached All Purpose flour and 3/4 cup of King Arthur Whole-Wheat flour into your bowl. Mix well until all bits of flour are moistened and you’ve formed a soft tacky dough.

Cover with a damp towel and let rest for 20 minutes.

After letting your dough rest, add 2 1/2 teaspoons of salt and knead the dough for an additional 4-5 minutes. You want a soft dough that’s somewhat tacky. Place the dough back into the bowl, cover with a plate or plastic wrap and let your dough rise for 1 hour.

After an hour, turn the dough out onto a lightly floured surface. Fold it like a business letter. Then do a quarter turn and fold it again and once more. Place to dough back into the bowl and let it rise for an additional hour.

Turn the dough out onto a floured surface and divide in half with a dough scraper. Gently shape it into two rounds by gently cupping the dough, pulling and twisting it towards you while building surface tension.

Leave each round on the counter and cover with an upside down bowl. Allow 20 minutes for the rounds to rest. Then, place each round into a fabric lined banneton basket sprinkled with rice flour. Cover and rise for 2 1/2 hours

About half an hour before baking, place your empty dutch oven inside the oven and preheat to 450°F. At the end of the rising time, turn your rounds out onto a piece of parchment paper. Using a bread lame, razor blade, or sharp knife, make 2 deep diagonal slashes into the rounds. Carry the dough by the corners of the parchment paper like a sling and very carefully place it into the preheated dutch oven.

Bake with the lid on for 20 minutes. Remove the lid and bake for an additional 25-30 minutes until the crust is golden brown.