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02 King Arthur Country Bread

⁠

ORIGINAL⁠

⁠

How Much Bread do we want:

⁠

000

1.2

⁠

02 Ingredients

02 Ingredients

Step

Name

Notes

Amount

Unit

Baker's %

Recipe Amount

Starter

Water

cool to lukewarm (1 cup, 90°F to 100°F)

272.40

128%

227.00

Yeast

active dry or instant (1/2 tsp)

6.84

5.70

Flour01

King Arthur Unbleached Bread Flour (1 1/4 cup)

178.80

84%

149.00

Flour02

King Arthur Premium 100% Whole Wheat Flour (1/4 cup)

33.60

16%

28.00

Flour

Total

212.40

100%

177.00

Dough

Water

lukewarm water (1 cup, 100°F to 115°F)

272.40

47%

227.00

Yeast

active dry (3/4 tsp) or

instant yeast (1/2 tsp)

15.30

12.75

Sugar

(1 tbsp)

16.80

14.00

Flour

King Arthur Unbleached Bread Flour (3 3/4 to 4 cups) (450g to 480g)

576.00

100%

480.00

Salt

to taste (1 1/2 to 2 1/4 tsp)

10.80

9.00

⁠

Starter: (2hrs rest)

Stir all of the starter ingredients together to make a thick, pudding-like mixture.

⁠

272.4 g

⁠

water

⁠

6.84 g

⁠

yeast

⁠

212.4 g

⁠

flour

Cover with plastic wrap and let it rest for at least 2 hours.

For best flavor, let the starter rest longer; overnight (up to 16 hours) is best.

If you plan on making the dough in a bread machine, place the sponge ingredients in the bucket, and turn the machine on for just a few seconds to mix the ingredients together.

Turn the machine off and close the cover, then let the starter rest as directed above.

Dough: (12-15 minutes rest)

How much extra flour to save for kneading:

⁠

000

0.7

⁠

Stir down the starter with a spoon and add:

⁠

272.4 g

⁠

water

⁠

15.3 g

⁠

yeast

⁠

16.8 g

⁠

sugar

⁠

172.8 g

⁠

of the flour

⁠

10.8 g

⁠

salt

The dough will be a loose, messy mass.

Let it rest for 12 to 15 minutes, then stir it again;

it should become more cohesive and a bit smoother.

Dough handles better once it's had time for the flour to absorb the water while resting and relaxing.

By using this method, you'll tend to add less flour, and have much bigger holes in your finished bread.

Kneading: (10-12 minutes)

Knead the dough, adding up to an additional

403.2 g

⁠

flour (as necessary to make a soft dough),

10 to 12 minutes.

Rise: (1-2 hours)

Place the dough in a lightly greased bowl or plastic container

cover with lightly greased plastic wrap,

and let it rise until almost doubled (depending on the weather, this could be 1 to 2 hours).

If you're going out, or if you prefer, let the dough rise slowly in the fridge.

If your dough has been refrigerated, allow it to come to room temperature before shaping; i

It'll warm up and rise at the same time.

Shape:

Deflate the dough gently, but don't knock out all the air;

this will create those "holes" so important to French bread.

For one large loaf, form the dough into a round ball; for two loaves,

divide the dough in half and shape into two balls.

Place a semolina- or cornmeal-dusted piece of parchment paper onto a baking sheet.

Gently place the ball(s) of dough on the baking sheet, seam-side down.

Cover the bread gently with lightly greased plastic wrap, and let it rise until it's puffy

and about 40% to 50% larger, anywhere from 45 to 90 minutes.

Baking:

Preheat your oven to 475°F

Slash or cross-hatch the bread with a sharp knife or lame

Dust it with a little flour

Spritz water into the oven with a clean plant mister, and place the bread in the oven

Once preheated, reduce the heat to 425°F

spritz with water every few minutes for the first 15 minutes of baking

Bake the bread for about 25 to 30 minutes,

or until it's a rich golden brown,

and its interior temperature registers at least 190°F on a digital thermometer.

(The smaller loaves will bake more quickly, so keep your eye on them.)

Remove the bread from the oven, and cool it on a rack. Store bread, loosely wrapped in paper, for a couple of days at room temperature; wrap it in plastic and freeze for longer storage.

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