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.
- 1 cup "fed" sourdough starter
- 1 1/2 cups lukewarm water
- 2 teaspons instant yeast
- 1 tablespoon sugar
- 2 1/2 teaspoons salt
- 5 cups King Arthur Unbleached All-Purpose Flour
Directions
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3) Gently divide the dough in half; it'll deflate somewhat. |
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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
- Recipe comments (33) »
Tips from our bakers
- For an assertively sour loaf, read our recipe for Extra-Tangy Sourdough Bread.
Reviews
11/01/2009
It is fabulous !!!!! very very high quality bread.
10/17/2009
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
This recipe was very easy to follow & has exactly the taste and texture promised.
10/08/2009
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
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
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
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
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
This turned out so amazing! Thank you for the wonderful recipes and the best ever flour.
05/25/2009
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.
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