Extra-Tangy Sourdough Bread
Who doesn’t love a good piece of sourdough bread? Thick, fluffy, and tangy, it’s the perfect comfort food. But making sourdough bread from scratch can be tricky… Unless you’re using King Arthur Flour!
Their foolproof extra-tangy recipe makes delicious, golden loaves every time. Trust me, I have messed this recipe up in about every way you can imagine – underfed starter, under-proofed, over-proofed, you name it.
So what are you waiting for? Your taste buds will thank you. 😉
Making your own bread is a rewarding experience, and it’s not as hard as you might think. With the right ingredients and a little practice, you’ll be able to make delicious, fresh-baked sourdough bread that will impress your friends and family.
In this post, we’ll show you how to make extra-tangy sourdough bread using King Arthur Flour. So get ready to roll up your sleeves and bake some bread!
Here are is another example of a wheat scoring technique:
Health Benefits of Sourdough Bread
The health benefits of sourdough bread are largely due to the fermentation process that the dough goes through. During fermentation, lactic acid bacteria convert sugars into organic acids and carbon dioxide gas. This process not only makes the bread more digestible but also increases the probiotic properties of the bread.
Probiotics are beneficial bacteria that help keep our gut healthy and functioning properly If you’re looking for a healthier option than traditional white bread, sourdough is a great choice.
It’s still high in carbs, but the combination of protein, fiber, and probiotics makes it a healthier option than most other types of bread. Homemade sourdough also means no artificial flavors or preservatives!
Besides the health and taste benefits of sourdough bread, there is another bonus to making your own loaf: it is a fun and rewarding experience. Get the Extra-Tangy Sourdough recipe from King Arthur flour below.
Foolproof Extra-Tangy Rosemary Sourdough Bread w/ King Arthur Flour
- 1 cup sourdough starter recently fed, 227 g
- 1 1/2 cups lukewarm water 340 g
- 5 cups King Arthur All-Purpose Flour, divided 600 g
- 2 1/2 teaspoons salt
- 1/4 cup rosemary chopped
- Stir together the starter, water, and 3 cups (360g) of the flour, stirring quickly for 1 minute.
- Cover the mixture and let it rest at room temperature for 4 hours.
- Move the leaven to the fridge overnight (at least 12 hours). The dough should have expanded and become more relaxed overnight.
- Add the remaining 2 cups (240g) flour, salt and rosemary (if using). Thoroughly combine, kneading into a shaggy dough.
- Continue kneading until dough becomes a bit smoother, then fold into a round shape.
- Allow the dough to rise for hour, then punch the dough down and stretch the edges of the dough to fold over (like a tri-fold brochure) a couple times. Adding these folds will help strengthen the dough’s structure, and allow you to feel how it’s progressing over time.
- Depending on the vigor of your starter and the temperature of your kitchen, this can take up to 5 hours (or even longer).
- Once the dough is smooth and firm, divide into two equal sized pieces and turn them out onto a floured surface.
- Shape the loaves by folding the edge and pressing into the center, continuing this motion while turning the dough ball consistently.
- Once the loaves are shaped, cover with a kitchen towel or plastic and leave in a warm place to let rise until roughly doubled in size (about 4 hours).
- To bake, preheat your oven to 425F and bake for 30 minutes or until outside is dark brown, but not burnt.
- Transfer the loaves to a wire rack to cool completely before slicing.
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