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Receta King Arthur Rustic Sourdough Bread
by Drew

King Arthur Rustic Sourdough Bread

Full 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.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 32

Ingredientes

  • 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

Direcciones

  1. 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.