King Arthur Sour Dough Bread

Recipe by Bonnie G 2
READY IN: 1hr 25mins
YIELD: 2 Loaves




  • Sponge:
  • I medium mixing bowl mix starter and flour together.
  • Mix in water.
  • Stir for several minutes to activte gluten.
  • Cover and set aside in warm place for 18-20 hours.
  • When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.
  • You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.
  • Dough:
  • Add flour to all of sponge along with the waater, salt and yeast.
  • Stir to form a shaggy mass.
  • Let the mixture sit for 20-30 minutes (This resting eriod allows the flour to absorb the water and will make kneading easier and also prevent the need to add to much flour.
  • Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.
  • Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place
  • After an hour ad again at the 2 hour make, ently deflate and fold over few times.
  • In 2-3 hours the dough should have almost doubled.
  • Shaping:
  • Turn dough out onto lightly greased owrk surface. Divide dough in half, and form ech half into a roud. Let dough rest for 20 minutes covered then form the pieces into shapes you prefer.
  • Place loaves seam-side up and cover. Let loaves rise for 2 more hours; dough should have almost doubled.
  • Baking:
  • Preheat oven to 475F,
  • Trun loaves out onto floured aker's peel or stone.
  • Slash loaves several times
  • Just before placing in oven spritz several times with water.
  • Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.
  • Turn oven temp down to 450F and bake for 18-25 minutes. Be sure bread is baked through, the crust well browned and the bread should feel firm and sound hollow whe tapped, it's internal temperature should read 195.