If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: My go-to simple sourdough recipe is adapted from King Arthur Flour, and uses no commercial yeast. A slow overnight rise helps develop the flavor. Adding steam to the oven while you bake helps the bread to achieve maximum expansion and eventually a crisp, golden-brown crust (to get really knitty gritty: It liquefies the starches on the outside, helping to form a nice crisp crust, while keeping it from getting too dark before the bread cooks all the way through—ensuring you get a nice, golden brown exterior.) —Laura Sant
Makes: 1 loaf
cup fed starter
cups lukewarm water
cups all-purpose flour, divided
- Mix together the starter, water, and 3 cups of flour in a bowl until fully incorporated. Loosely cover and let rest in a warm place for 4 hours. Transfer to the fridge and let rest overnight.
- Twelve hours later, add the remaining dry ingredients and knead until incorporated. Cover and let rise until light and bubbly, from 3 to 5 hours, folding the dough once an hour by stretching the edges into the center and turning it over.
- Divide the dough in half and shape into two loaves on a baking sheet lined with parchment. Cover loosely with lightly oiled plastic wrap and let rise until puffy (2 to 4 hours). Toward the end of proofing, preheat the oven to 425º F with a cast-iron skillet on the bottom rack. Prep a cup of very hot tap water.
- Score your loaves and add them to the oven. Quickly (and carefully; steam burns hurt!) pour the hot water into the cast-iron skillet and close the door. Bake for 25 to 35 minutes, until golden brown.
- This recipe is a Community Pick!