Sourdough Bread
kingarthurbaking.com
Claimed by Bernard Clayton
Makes 1 loaf · 1 of 4 items checked · 3 aisles
Bakery
Spices & Seasoning
Other
- Checked by Bernard Clayton
Recipe by Bernard Clayton
A long-fermented loaf with a tangy crumb and a dark, blistered crust baked on a stone.
A sourdough starter is a living thing, and Clayton treated it that way, feeding it and using it for loaves with real character. The long fermentation is not a shortcut but the whole point.
The dish
1 of 4 items checked
kingarthurbaking.com
Claimed by Bernard Clayton
Makes 1 loaf · 1 of 4 items checked · 3 aisles
Feed the starter several hours ahead so it is active and bubbling.
Mix the flour, water, starter, and salt into a dough and let it rest, then knead it until smooth.
Let the dough rise slowly until doubled, then shape it into a round and proof it in a floured cloth.
Bake on a preheated stone at 450°F with steam for thirty-five to forty minutes, until the crust is deep brown and the loaf sounds hollow. Cool completely before cutting.
Adapted from Bernard Clayton's Complete Book of Breads. View a published recipe at King Arthur Baking (opens in a new tab)
A bread day in Indiana · Bloomington, Indiana