EHanson: Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=45-55 min |Yield=1 loaf |Source=[https://www.kingarthurbaking.com/recipes/easy-everyday-sourdough-bread-recipe King Arthur Baking] |Rating= }} === Ingredients === * 5 cups plus 3 T (500g) bread flour * 1 3/4 t salt * 1/4 cup sourdough starter, fed or unfed * 2 scant cups water, lukewarm * sesame seeds (optional) === Preparation === In a large bowl, stir together the flours and salt. Add the starter to the flours. Add the luke..."

2024-08-22T21:55:01Z

Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=45-55 min |Yield=1 loaf |Source=[https://www.kingarthurbaking.com/recipes/easy-everyday-sourdough-bread-recipe King Arthur Baking] |Rating= }} === Ingredients === * 5 cups plus 3 T (500g) bread flour * 1 3/4 t salt * 1/4 cup sourdough starter, fed or unfed * 2 scant cups water, lukewarm * sesame seeds (optional) === Preparation === In a large bowl, stir together the flours and salt. Add the starter to the flours. Add the luke..."

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{{RecipeSummary
|PrepTime=10 min
|CookTime=45-55 min
|Yield=1 loaf
|Source=[https://www.kingarthurbaking.com/recipes/easy-everyday-sourdough-bread-recipe King Arthur Baking]
|Rating=
}}
=== Ingredients ===
* 5 cups plus 3 T (500g) bread flour
* 1 3/4 t salt
* 1/4 cup sourdough starter, fed or unfed
* 2 scant cups water, lukewarm
* sesame seeds (optional)

=== Preparation ===
In a large bowl, stir together the flours and salt.

Add the starter to the flours.

Add the lukewarm water; warmer water will shorten the rise a bit while cooler water will lengthen the rise time. Mix everything together.

Once the sticky dough comes together and no floury spots remain, switch to a bowl scraper or spatula and give the dough a few more brisk turns, mixing until everything is totally combined. If using a stand mixer, mix with the flat beater on medium-low speed for 45 to 60 seconds.

Cover the bowl and let the dough rest until it puffs noticeably and nearly doubles in size; overnight is your best bet.

Lightly grease a 9” x 4” x 4” loaf pan. If desired, coat the inside with sesame seeds for extra flavor and crunch.

Using a bowl scraper or spatula, move the dough to the center of the bowl, gently deflating it in the process. Continue to scrape the dough into the center of the bowl for an additional 20 seconds or so, until it comes together in a jiggly, semi-elastic mass, something you can easily scrape over the edge of the bowl into the prepared pan.

Scrape the sticky dough into the prepared pan and smooth the top with wet fingers. Cover and let the loaf rise until it’s within about 1" of the rim of the pan. This will take about 3 to 5 hours, depending on room temperature.

About a half hour before the dough is ready to bake, preheat the oven to 425°F with a rack in the center.

Uncover the risen loaf and place the pan in the oven. Bake the bread for 45 to 55 minutes; it should have a pale brown, crisp top, and should pull away from the edges of the pan when done. Its internal temperature will read about 204°F when measured with a digital thermometer.

Remove the loaf from the oven and turn it out of the pan onto a rack to cool completely before slicing.

Store the bread, well wrapped, at room temperature for 4 to 5 days; freeze for longer storage.
[[Category:Bread]]
[[Category:Sourdough]]

Easy Everyday Sourdough Bread - Revision history