Go Back

King Arthur Sourdough

This King Arthur sourdough recipe produces a crusty, golden loaf with bakery-quality results. Featuring a deeply flavorful crumb and crispy crust, this straightforward recipe uses just four simple ingredients and respects your schedule through long, cool fermentation that builds complex flavor.
Print Recipe Pin Recipe
Prep Time 2 days 20 minutes
Cook Time 45 minutes
Total Time 2 days 1 hour 5 minutes
Servings: 12 slices
Course: Breads and Doughs
Cuisine: Artisan, European
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 500 grams approximately 4 cups bread flour
  • 350 grams approximately 1.5 cups water at 75-80 degrees Fahrenheit
  • 100 grams approximately 1/2 cup active sourdough starter, fed and bubbly
  • 10 grams approximately 2 teaspoons sea salt
  • 25 grams additional water for salt incorporation

Equipment

  • Large mixing bowl
  • Kitchen scale
  • Bench scraper or dough knife
  • Dutch oven or covered bread baker
  • Banneton proofing basket or bowl lined with floured kitchen towel
  • Bread lame or sharp knife
  • Instant-read thermometer
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Combine 350 grams of room-temperature water, 100 grams of active sourdough starter, and 500 grams of bread flour in a large bowl, stirring until no dry flour remains. Let this mixture rest for 30-60 minutes.
  2. After the autolyse rest, add 10 grams of sea salt and 25 grams of water, mixing everything together until the salt fully dissolves and the dough comes together. Work for about 2-3 minutes until you have a cohesive, slightly sticky dough with no dry patches.
  3. About 30 minutes after mixing in the salt, grab one side of the dough, stretch it up and fold it over the center, then rotate the bowl and repeat from all four sides.
  4. Repeat the stretch and fold every 30 minutes for 2-2.5 hours, performing four sets total. Stop stretching when the dough looks puffy, jiggles when you move the bowl, and shows clear bubbles throughout.
  5. Turn the dough out onto a lightly floured surface and shape it gently into a round, working from the outside edges toward the center to create surface tension.
  6. Place the shaped dough seam-side up in a banneton basket or a bowl lined with a well-floured kitchen towel, cover it, and refrigerate for 12-18 hours.
  7. Place your Dutch oven or bread baker in a cold oven, then heat to 500 degrees Fahrenheit for at least 45 minutes.
  8. Remove the chilled dough from the refrigerator and turn it seam-side down onto a piece of parchment paper. Using a sharp bread lame or knife, score a quarter-inch-deep line across the top at a slight angle.
  9. Carefully remove the hot Dutch oven from the oven and place the parchment paper with your dough inside. Cover immediately with the lid.
  10. Bake covered at 500 degrees Fahrenheit for 20 minutes.
  11. Remove the Dutch oven lid and reduce the temperature to 450 degrees Fahrenheit, then bake for an additional 25-30 minutes until the loaf is deep golden brown and reaches an internal temperature of 205-210 degrees Fahrenheit.
  12. Transfer the baked loaf to a wire cooling rack and let it rest for at least 1-2 hours before slicing.

Notes

Keep your sourdough starter at 100% hydration (equal weights of flour and water) and always feed it with flour that matches what you're using in your bread for the most consistent results. Use a kitchen scale and measure everything by weight for reliable outcomes. The cold overnight rest is essential for developing complex flavor. Store cooled sourdough wrapped in a paper bag or kitchen towel at room temperature for 3-4 days.