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Add a photoFull flavored not aggressively sour bread is a good introuduction to the sourdough process.
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.
Ingredients
- 1 cup "fed" sourdough starter
- 1 1/2 cups lukewarm water
- 2 1/2 tsp salt
- 1 tbs sugar
- 2 tsp instant yeast
- 5 cups King Arthur Unbleached All-Purpose Flour
Directions
- Combine all of the ingredients, kneading to form a smooth dough.
- Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
- Gently divide the dough in half; it'll deflate somewhat.
- 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.
- Spray the loaves with lukewarm water.
- Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 32 servings | |
| Calories 2 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 182mg | 8% |
| Potassium 5mg | 0% |
| Total Carbs 0.49g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.39g | 0% |
| Protein 0.1g | 0% |
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