KING ARTHUR SOUR DOUGH BREAD
Since I've discovered sourdough bread I'm always looking for new recipes to try. I recieved this one with an order from King Arthur, tried it and really liked it even if it does take some effort, time and planning to get it done. If you like a stronger sourdough taste (which we do) it recommends to substitute 1/2 cup rye or whole wheat flour for 1/2 cup of the unbleached all-purpose flour in the sponge. Prep time does not include rising or making the spone
Provided by Bonnie G 2
Categories Sourdough Breads
Time 1h25m
Yield 2 Loaves, 10 serving(s)
Number Of Ingredients 7
Steps:
- Sponge:.
- I medium mixing bowl mix starter and flour together.
- Mix in water.
- Stir for several minutes to activte gluten.
- Cover and set aside in warm place for 18-20 hours.
- When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.
- You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.
- Dough:.
- Add flour to all of sponge along with the waater, salt and yeast.
- Stir to form a shaggy mass.
- Let the mixture sit for 20-30 minutes (This resting eriod allows the flour to absorb the water and will make kneading easier and also prevent the need to add to much flour.
- Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.
- Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place
- After an hour ad again at the 2 hour make, ently deflate and fold over few times.
- In 2-3 hours the dough should have almost doubled.
- Shaping:.
- Turn dough out onto lightly greased owrk surface. Divide dough in half, and form ech half into a roud. Let dough rest for 20 minutes covered then form the pieces into shapes you prefer.
- Place loaves seam-side up and cover. Let loaves rise for 2 more hours; dough should have almost doubled.
- Baking:.
- Preheat oven to 475F,
- Trun loaves out onto floured aker's peel or stone.
- Slash loaves several times
- Just before placing in oven spritz several times with water.
- Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.
- Turn oven temp down to 450F and bake for 18-25 minutes. Be sure bread is baked through, the crust well browned and the bread should feel firm and sound hollow whe tapped, it's internal temperature should read 195.
WHOLE WHEAT SOURDOUGH BREAD
This simple-to-make delicious loaf has no sugar and is 100% whole wheat (if your starter is such). When baked "artisan-style" it has a wonderful chewy crust and tender crumb. It's extremely good toasted as well. I found the recipe on the King Arthur Flour site (http://www.kingarthurflour.com). Previously I always bought generic whole wheat flour, but my store stopped carrying it. I was surprised to find that my whole wheat breads were much better using the brand name flour.
Provided by Artemis Platts
Categories Sourdough Breads
Time 50m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all of the ingredients, mixing until a shaggy dough forms.
- Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
- Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
- Gently fold the dough over a few times on a lightly floured work surface.
- FOR SANDWICH STYLE LOAF:.
- Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
- Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
- Towards the end of the rising time, preheat the oven to 350°F.
- Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
- Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
- FOR ARTISAN STYLE LOAF:.
- Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
- After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
- Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
- Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
- 16. Enjoy.
Nutrition Facts : Calories 184.7, Fat 4.6, SaturatedFat 0.6, Sodium 292.7, Carbohydrate 32.6, Fiber 5, Sugar 0.2, Protein 6.2
HOMEMADE SOURDOUGH BREAD
Soft crust, tangy sourdough flavor makes this one of my favorite sourdough bread recipes. A response to those who feel the bread is not sour enough. The taste of the bread relies heavily on the 'sourness' of the starter, which varies from area to area. Here is a suggestion from King Arthur Flour on making bread 'more sour', hope it helps: In general, you can achieve a more sour taste by allowing the dough to ferment for a longer time at a lower temperature. However, the climate you live in and the strains of wild yeast naturally present in the air around you also influence how sour your bread turns out. Some bakers add some extra zing by adding "sour salt" -- not actually a salt at all, but pure citric acid. (This is available through mail order from The King Arthur Baker's Catalogue(R) at 1-800/827-6836)
Provided by Pa. Hiker
Categories Sourdough Breads
Time 3h5m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Bring sourdough starter to room temperature.
- In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside.
- In a saucepan heat and stir water, sugar, butter, and salt just until warm (120-130 deg.) and butter almost melts.
- Add to flour mixture.
- Add sourdough starter.
- Beat with until mixed and smooth, scraping bowl.
- Stir in as much of the remaining flour as you can.
- On a lightly floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.
- Shape into a ball.
- Place dough in a lightly greased bowl, turning once to grease surface.
- Cover and let rise until doubled.
- Punch dough down.
- Turn out on a lightly floured surface.
- Divide in half.
- Cover and let rise for 10 minutes.
- Lightly grease a large baking sheet and sprinkle with cornmeal.
- Shape each half of the dough into a ball, place on baking sheet, flatten to about a 6-inch circle.
- With a sharp knife make crisscross slashes, 1/4 inch deep, on the top of the loaves.
- Cover and let rise 30 minutes.
- Preheat oven to 375-deg.
- After heated place bread in oven and steam.
- Bake in oven for 30-35 minutes, or till bread tests done.
- Cool on a wire rack.
Nutrition Facts : Calories 1602.4, Fat 21.2, SaturatedFat 11.6, Cholesterol 45.8, Sodium 1179.9, Carbohydrate 306.5, Fiber 11.1, Sugar 19.9, Protein 40.4
SOURDOUGH RYE BREAD
I love King Arthur Flours sourdough rye recipe, but it is for a bread machine, which I don't like. Mainly because of the shape of the finished loaf, so I mix and knead it in the bread machine, and after the first rise, I shape and bake in the oven.
Provided by pammyowl
Categories Breads
Time 3h30m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Put all ingredients in the bread machine in the order specified by your machine's manufacturer.
- Set on the dough setting. Let it do it's thing, checking after 10 minutes or so to see if you need to adjust the liquid or flour.
- Let rise, take out and form as desired.
- Let rise again, and heat your oven to 350.
- Slash and bake for 15 minutes, turn and bake another 15 minutes. Test for doneness. I use an instant read thermometer, and shoot for 195-200 degrees.
- Let cool completely, slice and enjoy!
KING ARTHUR SOURDOUGH BISCUITS
These are really no-knead yeast rolls that are cut like biscuits. I have the recipe from a sourdough starter I bought years ago from King Arthur flour. I can't find the recipe on their site so I am putting it here for safe keeping.
Provided by Momsthecook
Categories Breads
Time 15m
Yield 20-24 biscuits
Number Of Ingredients 7
Steps:
- In a large mixing bowl, dissolve the yeast in the warm water.
- Add sugar, salt, sourdough starter and flour. Mix well.
- Cover; set in a warm spot and let rise until doubled in bulk.
- Punch dough down, and turn out onto a lightly floured work surface.
- Roll out dough to 3/4 inch thickness.
- Cut with a biscuit cutter.
- If desired, dip both sides in butter. (I skip this step.).
- Place biscuits on a well-greased baking sheet.
- Let rise 15 minutes.
- Bake at 400 degrees for 15-20 minutes.
Nutrition Facts : Calories 128.6, Fat 0.3, SaturatedFat 0.1, Sodium 88.6, Carbohydrate 27.4, Fiber 1, Sugar 3.4, Protein 3.5
KING ARTHUR'S SANDWICH BREAD
This is a repost from the King Arthur Flour website, it's a delicious and easy sandwich bread that doesn't use any strange ingredients ^_^
Provided by Lissa.Blair
Categories Yeast Breads
Time 2h
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 6
Steps:
- Proof the yeast in a bit of warm water and sugar, unless you use instant or quick-rise yeast. In a large bowl, combine all ingredients and stir until the dough starts to leave the sides of the bowl.
- Transfer the dough to a lightly greased surface and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Add a bit of additional milk or flour if needed- the dough should be soft, but not sticky.
- Transfer the dough to a lightly greased bowl, cover, and allow it to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
- Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in the lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan.
- Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it's light golden brown.
- Remove the bread from the oven, and cool it on rack before slicing. Store the bread in a plastic bag at room temperature.
Nutrition Facts : Calories 115.4, Fat 2.2, SaturatedFat 1.3, Cholesterol 6, Sodium 200.1, Carbohydrate 20.4, Fiber 0.7, Sugar 1.6, Protein 3.1
RUSTIC SOURDOUGH BREAD - KING ARTHUR RECIPE - (2.5/5)
Provided by mz0926
Number Of Ingredients 6
Steps:
- ) 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; 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. 5) Spray the loaves with lukewarm water. 6) Make two fairly deep diagonal 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. Nutrition information Serving Size: 1 slice Servings Per Batch: 16 per loaf Amount Per Serving: Calories: 80 Calories from Fat: 5 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g. Cholesterol: 0mg Sodium: 180mg Total Carbohydrate: 17g Dietary Fiber: 1g Sugars: 1g Protein: 3g.
BASIC SOURDOUGH BREAD
Plain white, simple sourdough bread. A great starter recipe to use if you are new to sourdough baking. The dough cycle of the bread machine can be used to prepare the dough, if you like. Prep time does not include proofing time for starter.
Provided by Donna M.
Categories Sourdough Breads
Time 3h50m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
- Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
- At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
- Pour starter into mixing bowl.
- Melt butter (microwave works well).
- Add milk to butter and warm briefly (85 degrees F).
- Add the salt and sugar, stir until dissolved.
- Add this mixture to the culture and mix well.
- Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
- Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
- Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
- Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
- When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
- Preheat oven to 375 degrees F.
- Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
- Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
- If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.
More about "king arthur sour dough bread recipes"
BASIC SOURDOUGH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (280)Total Time 2 hrs 35 minsServings 1Calories 110 per serving
- Combine all the ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough; about 15 to 20 minutes by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine., Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk., Lightly grease a 9" x 5" loaf pan., On a lightly greased work surface, gently deflate the dough, and form it into a 9" log.
- Place the log in the prepared pan, cover, and let it rise for 60 to 90 minutes, until it crests about 1" over the rim of the pan., Preheat the oven to 350°F., Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F., Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool.
SOURDOUGH SANDWICH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (150)Total Time 16 hrsServings 2
- To make the levain: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix all of the levain ingredients together and place in a covered container with room for the levain to grow.
- It will almost double in size, and will take about 12 hours to ripen (ferment) at room temperature (70°F).
- When perfectly ripened, there'll be large bubbles (mostly below the surface) creating a somewhat rippled effect.
RUSTIC SOURDOUGH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (666)Total Time 3 hrs 7 minsServings 2Calories 80 per serving
- 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.
- Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball.
- Let the dough rest, covered, for 15 minutes., To make fat oval loaves, elongate each ball of dough you've preshaped by gently rolling it back and forth on an unfloured work surface several times.
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