King Arthur Sourdough Recipe
A classic artisan sourdough loaf with a crisp crust and tangy, chewy crumb, made using King Arthur’s trusted recipe.
Ingredients
- 1 cup 227g ripe fed sourdough starter
- 1 ½ cups 340g lukewarm water
- 1 to 2 teaspoons instant yeast optional, for quicker rise
- 2 ½ teaspoons 15g table salt
- 5 cups 600g King Arthur Unbleached All-Purpose Flour
Instructions
- Mix the dough: In a large bowl, combine water and starter, stirring until dissolved. Add flour and mix until no dry patches remain. Let rest for 30 minutes (autolyse).
- Add salt: Sprinkle salt over the dough and knead gently to incorporate.
- Bulk fermentation: Cover and let rise at room temperature for 1-2 hours, performing 3-4 stretch-and-folds every 30 minutes in the first 2 hours.
- Shape the loaf: Turn dough onto a lightly floured surface. Shape into a round or oval and place seam-side up in a floured banneton.
- Proof: Proof for 2-4 hours at room temperature or 12-24 hours in the refrigerator.
- Preheat and score: Preheat oven to 450°F with a Dutch oven inside for 45 minutes. Transfer dough to parchment, score the top, and place in the hot Dutch oven.
- Bake: Bake covered for 20 minutes, then uncover and bake for 20-25 minutes until golden (205°F internal temperature).
- Cool: Let cool for 1 hour before slicing.
Notes
- Storage: Store in a paper bag for 2-3 days or freeze slices for up to 3 months.
- Substitutions: Use whole wheat flour for a nuttier flavor (increase water by 10-20g).
- Make It Tangy: Extend cold proofing to 48 hours for a bolder flavor.
- Starter Tip: Ensure your starter doubles within 4-6 hours of feeding before using.