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Extra rising time in a cool environment gives this bread assertively sour flavor. No. we didn't make a mistake here; there's no added yeast in this recipe. Less yeast allows the dough rise longer, developing extra-sour flavor.
1 cup (8 1/2 ounces) "fed" sourdough starter
1 1/2 cups ( 12 ounces) luke-warm water
2 1/4 teaspoon salt
1 tablespoon sugar (optional)
5 cups (21 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon to 5/8 teaspoon sour salt (citric acid), optional, for extra-sour bread
Pour the cup of starter into a large mixing bowl. Add the warm water and 3 cups of flour. Beat vigorously. Cover with plastic wrap and set it aside to rest at cool room temperature (68F to 70F is optimal) for 4 hours. Then refrigerate overnight, or for about 12 hours.
Add the remaining ingredients, kneading to form a smooth,soft dough. Place in a lightly greased bowl, cover, and let rise till very puffy though not necessarily doubled,about 5 hours.
Divide the dough in half, and shape into two oval loaves. Place on a baking sheet, cover, and let rise till doubled, about 2 to 3 hours.
Slash the tops of the loaves, and bake in a preheated 425°F oven for 30 minutes, or until golden brown.Remove from the oven, and cool on a rack. Yield: 2 loaves.
Find complete step-by-step photos for both of these breads, as well as other sourdough treats, online at kingarthurflour.com/recipes.
Original WP Post ID: 7381
Original WP Pub Date: 2014-02-13_175517