King Arthur Sour Dough Bread Food

SOURDOUGH RYE BREAD

Steps:

• Put all ingredients in the bread machine in the order specified by your machine's manufacturer.
• Set on the dough setting. Let it do it's thing, checking after 10 minutes or so to see if you need to adjust the liquid or flour.
• Let rise, take out and form as desired.
• Let rise again, and heat your oven to 350.
• Slash and bake for 15 minutes, turn and bake another 15 minutes. Test for doneness. I use an instant read thermometer, and shoot for 195-200 degrees.
• Let cool completely, slice and enjoy!

SOURDOUGH PUMPERNICKEL

Steps:

• Using a proofed 100% hydrated starter, make the sponge in a large bowl.
• Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
• Add the dough ingredients to the sponge and mix well.
• Cover and rest for 20 minutes.
• Knead by hand for about 5 minutes adding water or flour to keep the dough tacky, not sticky (not actually coming off on your hands).
• Place in a bowl that has been sprayed with oil and cover to let rise. I have a spot that averages 80 F for this and it's ideal.
• Stretch and fold every 40 minutes and return to rising, covered.
• When 1.5 times it's original volume, (2 to 3 hours depending on temperature) divide and form 2 loaves (freeform or 8 x 4 pans). If freeform, use a rising baskedt or a floured, cloth covered colander.
• Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
• Preheat oven and a pan on the bottom of the oven for water to generate steam. As loaves are placed in the oven, add 2/3 cup of hot water to the pan.
• I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
• Bake at 375 for about 50 minutes until 205 F internal temperature. I rotate the loaves after 15 minutes and remove the steam pan at that time.
• cool on racks.

SOAKED MULTIGRAIN SOURDOUGH BREAD

Steps:

• Mix proofed sourdough starter and Harvest Grain Blend, cover, and let soak 2-8 hours.
• Combine all ingredients, adding additional flour if necessary. (This can be done in a breadmaker, set to the dough setting.).
• Allow dough to rest 30 mintues. Fold, like a letter, making three folds, turning the dough 90 degrees in between turns.
• Place dough in a lightly oiled bowl, turning to coat; cover and place in fridge for 6-8 hours. **You may omit this step if time does not permit it.**.
• Shape dough into a loaf, and place in greased (PAM'd) loaf pan, or on a cookie sheet sprinkled with cornmeal.
• Allow to rise until doubled in bulk, approximately 3 hours. If using more of the grain blend for topping, spray loaf with water, and sprinkle topping on, adding a even but light layer. Slash 2-3 1/2" deep slashes on top of loaf.
• Bake at 375 degrees F for 40 to 50 minutes. Remove from pan and cool on wire rack. The top can be brushed with butter for a soft crust, if desired.
• NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.

KING ARTHUR SOUR DOUGH BREAD

Steps:

• 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.

WHOLE WHEAT SOURDOUGH BREAD

Steps:

• Combine all of the ingredients, mixing until a shaggy dough forms.
• Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
• Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
• Gently fold the dough over a few times on a lightly floured work surface.
• FOR SANDWICH STYLE LOAF:.
• Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
• Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
• Towards the end of the rising time, preheat the oven to 350°F.
• Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
• Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
• FOR ARTISAN STYLE LOAF:.
• Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
• After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
• Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
• Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
• 16. Enjoy.