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King Arthur's Classic Sourdough Bread: Submitted by: King Arthur Flour | Date Added: 13 Sep 2011
Listed in: Breads / Yeast
Ingredients

1 cup "fed" sourdough starter {9 ounces}
1 cups lukewarm water {12 ounces}
5 cups unbleached all-purpose flour {22 ounces}
1 Tablespoon salt
1 Tablespoon sugar optional

Cornmeal

Cooking Instructions

1) Pour the cup of starter into a large mixing bowl. Add the warm water and about 3 cups of flour. Beat vigorously. Cover this sponge with plastic wrap and put it aside to work. This period can be very flexible, but allow at least 2 hours and up to 8 hours. A longer period (at a lower temperature) will result in a more sour flavor).

2) After the dough has bubbled and expanded, remove the plastic wrap. Blend in the salt, sugar, and remaining 2 cups of flour. Mix until the dough comes together, then knead, using your hands, and electric mixer, or a bread machine set on the dough cycle, until the dough is smooth and elastic. Add only enough extra flour to keep the dough from sticking. Place the dough in a bowl, cover, and let it rise until doubled, 1 to 2 hours.

3) Divide the dough in half. Shape each half into an oval loaf and place on a lightly greased, cornmeal-sprinkled baking sheet. Cover, and let rise until doubled (this can take up to 2 hours). Remove the cover, slash the tops, and bake in a preheated 450F oven for approximately 20 minutes, until golden brown. Remove from the oven, and cool on a rack. Yield: 2 loaves.



King Arthur Flour

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