Forktionary

King Arthur Sour Dough Bread Recipe

Elevate your baking game with this incredible King Arthur Sourdough Bread recipe! Perfect for sourdough enthusiasts seeking a bold, tangy flavor, this recipe (adapted from a King Arthur Flour order) delivers a truly satisfying loaf. While it requires time and planning (sponge-making and rising times excluded from prep time), the effort is well worth the reward of a crusty, flavorful masterpiece. For an even more intense sourdough taste, try substituting ½ cup rye or whole wheat flour for ½ cup of the all-purpose flour in the sponge.

Prep Time 30 mins
Cook Time 85 mins
Calories 228.2 kcal
Protein 13g
Rating 0.0 (2 Reviews)
King Arthur Sour Dough Bread

Recipe Actions

Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for King Arthur Sour Dough Bread

  • ½ cup active sourdough starter
  • Unbleached All Purpose Flour
  • Water
  • 1 ½ teaspoons salt
  • Yeast

How to Make King Arthur Sour Dough Bread

  1. **Make the Sponge:** In a large bowl, combine 1 cup warm water (105-115°F), 1 cup all-purpose flour (or ½ cup all-purpose + ½ cup rye/whole wheat for a bolder flavor), and ½ cup sourdough starter. Mix until just combined. Cover and let rise at room temperature for 4-6 hours, or until doubled in size.
  2. **Mix the Dough:** Add the remaining ingredients (2 ½ cups all-purpose flour, 1 ½ teaspoons salt, and ½ cup warm water) to the sponge. Mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic, adding more flour if needed.
  3. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 4-6 hours, or until almost doubled in size.
  4. **Shape the Loaf:** Gently deflate the dough. Shape it into a round or oval loaf. Place it seam-side up in a well-floured banneton basket (or a bowl lined with a floured kitchen towel).
  5. **Cold Proof:** Cover the basket and refrigerate for 12-18 hours.
  6. **Bake the Bread:** Preheat the oven to 450°F (232°C) with a Dutch oven inside. Carefully remove the dough from the banneton, and place it in the hot Dutch oven. Cover and bake for 30 minutes.
  7. **Uncover and Bake:** Remove the lid and bake for another 55 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
  8. **Cool and Enjoy:** Let the bread cool completely on a wire rack before slicing and serving.

Chef's Tip for Extra Flavor

Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

0g

Fat

0g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Time To Make Course Preparation Sourdough Breads Yeast 4 Hours Or Less From Scratch