Vermont Sourdough Recipe - King Arthur Baking

Vermont Sourdough
Take a bite of this crusty-chewy bread: its rich flavor builds as you savor its
perfect tang. The soft interior and open crumb make it perfect for both
sandwiches and toast.
PREP BAKE T O TA L YIELD
 30 mins 40 to 45 17 hrs 50 2 loaves

mins mins
Ingredients Instructions
Liquid levain starter 1 To make the liquid levain starter: Mix all of the ingredients in a
medium-sized mixing bowl, or the bowl of a stand mixer. Cover and
1 cup + 2 tablespoons (134g) King let sit for 12 to 16 hours at room temperature. The mixture should
Arthur Unbleached All-Purpose bubble and expand.
Flour
3/4 cup (170g) water, cool 2 To make the dough: Add all of the dough ingredients (except the
salt) to the bowl with the levain. Mix briefly, just to combine. If you’re
1 tablespoon (14g) ripe (fed)
sourdough starter using a stand mixer, use the dough hook on first speed, mixing just
until everything is incorporated.
Dough 3 Cover the dough and let it rest for 20 to 30 minutes. This resting
period is known as the autolyse, and gives the flour a chance to
all of the starter above (318g) absorb the water, making the resulting dough easier to work with.
5 1/2 cups (660g) King Arthur
Unbleached All-Purpose Flour 4 Sprinkle the salt over the dough. Mix it in and continue to mix for
several minutes. The dough won’t be smooth and elastic, but it should
3/4 cup + 2 tablespoons (88g) be cohesive and starting to feel a bit springy. Using a stand mixer and
King Arthur Rye Flour Blend dough hook at medium speed this will take about 2 to 3 minutes.
2 cups less 1 tablespoon (440g)
water 5 Cover the bowl with plastic wrap or a reusable cover and let it rest
1 tablespoon (18g) salt and rise for 1 hour.
6 After 1 hour uncover the bowl and, using a bowl scraper or spatula,
run the scraper or spatula down the inside far wall of the bowl. Bring
the dough up from the bottom of the bowl, and fold it over on top of
itself. Turn the bowl 90° and repeat; repeat twice more (for a total of
four times), turning the bowl 90° each time. This process, which
helps develop the dough, is called a fold. Re-cover the bowl, and let
the dough rise for another 90 minutes, adding another fold after 45
minutes if the dough doesn’t seem elastic and strong enough.
7 Gently deflate the dough and divide it into two pieces; each will
weigh about 750g. Shape each piece into a rough ball, cover, and let
rest for about 20 minutes; this rest will make the loaves easier to
shape.
8 After the rest, shape the two pieces of dough into rounds or oblong
loaves. Place them on a piece of parchment or a lightly greased
baking sheet. If the dough seems very soft, for added support turn
the loaves (seam side up) into two floured brotforms, or into two
bowls lined with floured smooth cotton dish towels.
9 Cover the loaves and let them rise for 1 1/2 to 2 hours at room
temperature (68°F to 78°F is ideal). Or refrigerate the covered
loaves overnight.
10 When you’re ready to bake, preheat the oven to 450°F for at least
45 minutes before baking. At the same time, place two lidded oven-
safe baking pans (such as a cloche, Dutch oven, or long covered
baker) into the oven to preheat. Make sure the baker you choose is
safe to be preheated empty, without anything inside.
11 When the oven is fully preheated, carefully transfer the loaves to
your chosen bakers. Slash them several times across the top to allow
for expansion.
12 Cover the bakers and place them in the oven. Bake the bread for 30
minutes. Remove the covers and bake 10 to 15 minutes more, or
until the bread is golden brown. Its internal temperature should
register about 210°F on a digital thermometer.
13 Remove the bread from the oven and turn it out of the pans onto a
rack to cool completely.
14 Store the bread at room temperature, loosely wrapped, for up to 5
days; freeze for longer storage.
Tips from our Bakers

 Join master baker Jeffrey Hamelman as he demonstrates how to
make Vermont Sourdough from start to finish. Watch Episode 3 of
the Isolation Baking Show now.
We're here to help. King Arthur Baker's Hotline: (855) 371 2253

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Vermont Sourdough

PREP BAKE T O TA L YIELD

 30 mins 40 to 45 17 hrs 50 2 loaves

Tips from our Bakers

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