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Rustic Sourdough Bread


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.

Ingredients

Directions

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, and place them 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 horizontal 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 form the oven, and cool on a rack.

Recipe summary

Hands-on time:
12 mins. to 15 mins.
Baking time:
25 mins. to 30 mins.
Total time:
3 hrs 7 mins. to 3 hrs 45 mins.
Yield:
Two 10" loaves, 32 servings
Rate recipe
****+
Recipe comments (33) »

Tips from our bakers

  • For an assertively sour loaf, read our recipe for Extra-Tangy Sourdough Bread.

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Reviews

*****

11/01/2009

Hanan from USA

It is fabulous !!!!! very very high quality bread.

*****

10/17/2009

Cheryl from Georgia

I totally love this recipe! I have made this about six or seven times and it came out perfect every time. Tonite I am making sourdough rolls instead of bread. I also use the sourdough starter I purchsed through KA a few months ago. I use the KA Artisan Flour and love the flavor! I use my Breadman breadmaker to mix and proof the dough, then gently place it on a piece of parchment (two balls) and cover with a kitchen towel for a second rise. I do spray the loaves and walls of the oven with water when I first put them in. I also give them a quick spray when I take them out of the oven and I get a yummy chewy crust! The best bread I've ever had! Thanks KA

*****

10/10/2009

SAM from ARIZONA

This recipe was very easy to follow & has exactly the taste and texture promised.

*****

10/08/2009

Yvonne from Ashburn, VA

Quote from my son: "Mom, how come the bread at restaurants isn't even this good?" What a great feeling :-) Thanks King Arthur Flour! Notes: I used my starter from the KAF New England fresh sourdough starter, which I have been using for over ten months now (still alive and kickin'!), and King Arthur bread flour. I have tried other flours, but get consistently superior results with the KAF flour. Since this recipe makes two loaves, I actually make one per the directions to serve with dinner, and one in a loaf pan for terrific breakfast toast and lunch sandwiches the next day.
Great tips! Thanks for sharing with all of us! Irene @ KAF

*****

09/04/2009

Keila Lounds from lansing, MI

This was the best sourdough bread. I omitted the yeast and followed the recipe and the results were amazing, the bread had nice air bubbles inside, nice and chewy in the inside and a nice crisp crust formed around. It is great for sandwiches and my favorite, toast.

*****

09/01/2009

Amber from Alabama

My husband and I were pleased when this bread came out of the oven. For me personally - 30 minutes made the outside a little darker than I would have prefered. Following the same steps - I'll start watching it at 20 minutes next time I make this. But - yes - there will be a next time - the flavor and texture of this bread was delicious! Thanks for a great, easy recipe!

*****

08/12/2009

JoAnne from Cadillac Michigan

The second rise was perfect until I slashed it and it almost deflated like a popped balloon. Any suggestions?
Hi JoAnne, It sounds like the bread was slightly overrisen on the second rise before slashing. Cut back on the rise time 15 or so minutes, you should get better results. MJR @ KAF

*****

06/27/2009

Karen from Cypress, CA

I have never baked bread in my life and this turned out beautifully and it was delicious. I measured the flour by weight, started the oven at 475 and immediately turned it down, and misted the loaves half way through the baking process. They were perfect!

*****

05/26/2009

Nicole from Seattle

This turned out so amazing! Thank you for the wonderful recipes and the best ever flour.

*****

05/25/2009

Anna from Sacramento

Super yummy and easy! This was my second try on this one, and it was well worth it. I'll definately try the extra sour recipe next time.