Rustic Sourdough Bread, First Loaves
Who loves Rustic Sourdough Bread?
I do, and have always wanted to give it a go and bake my own.
A key in preparing Rustic Sourdough Bread is the ‘mother,’ that is, the ‘mother’ sourdough starter needed in order to begin preparing Sourdough.
Recently, King Arthur Flour offered a free bright colored canister if, you purchased their sourdough starter. Done.
Once you have the ‘mother starter,’ there are a whole series of preparations to the required mother ‘feeding’ process once your Starter has arrived.
It is all quite easy, but nevertheless, requires attention over an extended number of hours until the mother of sourdough is ready to perform its magic.
Step one is a wait time of 8-12 hours, step two is 2-4 hours, and later another 2-4 hours, then your sourdough starter is ready to use for preparing Rustic Sourdough Bread, a round Boule, some Pizza Crust, any among a series of recipes in the King Arthur Flour Sourdough Tips and Recipes booklet that comes along with your little container of sourdough starter.
Preparing the Rustic Sourdough Bread is easy and there are really only 2 ingredients you need to deal with other than the starter, lukewarm water & flour.
Once your sourdough starter is prepared and used in a recipe, you refrigerate the rest loosely covered, and only need to feed it once a week, just like a plant. On the down side, if you forget to feed your starter, you need to begin the whole process again.
The Mother of Doughs created Fresh and hot from the oven, lightly sour scented, deep golden, and crusty, homemade Rustic Sourdough Bread, First Loaves. Try it. You’ll Love it!
- 1 cup 'fed' sourdough starter
- 1 1/2 cups lukewarm water
- 2 teaspoons
- instant yeast
- 1 tablespoon sugar
- 2 1/2 teaspoons salt
- 5 cups King Arthur Unbleached All-Purpose Flour
- Prepare your sourdough mother starter which may be purchased through King Arthur Flour then following the directions carefully.
- Combine all of the recipe ingredients, knead to form a smooth dough. Allow the dough to rise in a covered bowl, around 90 minutes until doubled in size
- Gently divide the dough in half, the dough will deflate a bit. Gently shape the dough into two oval loaves, or 2 long logs. Place the loaves on a parchment lined baking sheet or baking stone. Cover and let rise, around an hour
- Preheat oven to 425 degrees for around 40 minutes to bring oven to a consistent hot temperature
- Spray the loaves with lukewarm water. Make two fairly deep diagonal slices into each loaf using a serrated bread knife. Bake the bread for 25 to 30 minutes until the bread is a very deep golden brown. Remove from oven and cool on a rack
- For more sourdough recipes check out KingArthurFlour.com
Planning ahead is important in this bread making process both for preparing the starter and then in preparing/rest times for the bread.