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Extra-Tangy Sourdough Bread Recipe

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This recipe for Extra-Tangy Sourdough Bread is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
5 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
2 1/4 teaspoons salt
Directions:
Directions:
1) Combine the starter, water, and 3 cups of the flour. Beat vigorously.

2) Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.

3) Add the remaining ingredients, kneading to form a smooth dough.

4) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 5 hours.

5) Gently divide the dough in half; it'll deflate somewhat.

6) 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 2 to 3 hours. Towards the end of the rising time, preheat the oven to 425°F.

7) Spray the loaves with lukewarm water.

8) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.

9) 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.
Number Of Servings:
Number Of Servings:
2 Loaves - 32 servings
Personal Notes:
Personal Notes:
I got the recipe from www.kingarthurflour.com

 

 

 

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