King Arthur Sour Dough Bread

1. 1

   Sponge:

2. 2

   I medium mixing bowl mix starter and flour together.

3. 3

   Mix in water.

4. 4

   Stir for several minutes to activte gluten.

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   Cover and set aside in warm place for 18-20 hours.

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   When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.

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   You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.

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   Dough:

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   Add flour to all of sponge along with the waater, salt and yeast.

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    Stir to form a shaggy mass.

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    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.

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    Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.

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    Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place

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    After an hour ad again at the 2 hour make, ently deflate and fold over few times.

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    In 2-3 hours the dough should have almost doubled.

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    Shaping:

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    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.

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    Place loaves seam-side up and cover. Let loaves rise for 2 more hours; dough should have almost doubled.

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    Baking:

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    Preheat oven to 475F,

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    Trun loaves out onto floured aker's peel or stone.

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    Slash loaves several times

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    Just before placing in oven spritz several times with water.

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    Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.

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    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.

* Per serving · 4 servings · Values may vary.