1 cup sourdough starter
1 1/2 cups to 1 2/3 cups lukewarm water
5 cups King Arthur Unbleached All-Purpose Flour
2 Tablespoons whole wheat flour
1 tablespoon sugar
2 1/4 teaspoons salt
Preparation:
Combine the starter, water, and 3 cups of the flour including the whole wheat flour. Beat vigorously for 1 minute. Place in a bowl and cover with plastic wrap. Let rest at room temperature for 4 hours. Refrigerate overnight, for at least 12 hours up to 48 hours (for a more sour dough).
Remove from refrigerator and add remaining ingredients, kneading to form a smooth dough. Initial kneading can be done in the food processor with a dough blade or a heavy duty mixer with a dough hook. Finish the kneading by hand on a floured surface until dough is smooth and elastic. Allow dough to rise in a covered bowl until it is relaxed, smoothed out and risen. Depending on the vigor of your starter, it may become really puffy, or it may just rise a bit. this can take anywhere from 2 to 5 hours.
Divide the dough in half, and shape into two oval or long loaves. Place on a baking sheet or in curved baguette pans. Cover and let rise till doubled, about 2 to 3 hours.
Slash the tops of the loaves and place in a preheated 425˚ oven. Toss 1/2 cup cold water in bottom of oven and bake for 30 minutes or until golden brown. Remove from the oven and cool on a rack.
History:
This recipe comes from King Arthur Flour company and is included with any order of their sourdough starter.
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