Skip to content

02 King Arthur Country Bread

5995-3-large.jpg
How Much Bread do we want:
000
1.2
02 Ingredients
0
Search
Step
Name
Notes
Amount
Unit
Baker's %
Recipe Amount
Starter
Water
cool to lukewarm
(1 cup, 90°F to 100°F)
272.40
g
128%
227.00
Yeast
active dry or instant
(1/2 tsp)
6.84
g
3%
5.70
Flour01
King Arthur Unbleached Bread Flour
(1 1/4 cup)
178.80
g
84%
149.00
Flour02
King Arthur Premium 100% Whole Wheat Flour
(1/4 cup)
33.60
g
16%
28.00
Flour
Total
212.40
g
100%
177.00
Dough
Water
lukewarm water
(1 cup, 100°F to 115°F)
272.40
g
47%
227.00
Yeast
active dry (3/4 tsp) or
instant yeast (1/2 tsp)
15.30
g
3%
12.75
Sugar
(1 tbsp)
16.80
g
3%
14.00
Flour
King Arthur Unbleached Bread Flour
(3 3/4 to 4 cups)
(450g to 480g)
576.00
g
100%
480.00
Salt
to taste
(1 1/2 to 2 1/4 tsp)
10.80
g
2%
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.
Want to print your doc?
This is not the way.
Try clicking the ⋯ next to your doc name or using a keyboard shortcut (
CtrlP
) instead.