Rustic Sourdough Bread Recipe King Arthur Flour Rustic sourdough bread. by pj hamel. place the loaves on a lightly greased or parchment lined baking sheet. cover and let rise until very puffy, about 1 hour. towards the end of the rising time, preheat the oven to 425°f. spray the loaves with lukewarm water and dust generously with flour. Bake the bread for 25 to 30 minutes, until it's golden brown and its internal temperature is about 200°f on a digital thermometer. remove the bread from the oven, and cool it on a rack. store the bread for a few days at room temperature, wrapped loosely in plastic; freeze for longer storage.
Rustic Sourdough Bread King Arthur Flour Be sure to wear good oven mitts to prevent steam burns. bake the bread until it’s crusty and golden, about 35 to 40 minutes. remove the loaves from the oven and cool on a rack before slicing. store leftover bread, in a paper bag or loosely covered in plastic, for a day or so at room temperature; wrap and freeze for longer storage. In a separate bowl, mix together the flour, butter, sugar, and salt. add in the liquids and stir until all the flour is hydrated. cover the bowl and let rest at room temp for 30 mins. after resting, knead the dough for about 6 mins using the dough hook attachment in a stand mixer or by hand. Instructions. combine all of the ingredients, kneading to form a smooth dough. allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes. gently divide the dough in half; it'll deflate somewhat. gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. In a large mixing bowl, combine 340g warm water with 40g honey, stir until completely combined. add 275g bread flour and 225g whole wheat flour and mix until a shaggy dough forms. knead the dough with your hands until all the dry bits are incorporated. cover the bowl and set aside to autolyse for 30 – 60 minutes.
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