King Arthur – Sourdough Bread With Yeast

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Servings: 3 cups Difficulty: Advanced
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A hybrid loaf combining the tang of sourdough with the reliability of yeast for a crispy, golden crust.
King Arthur - Sourdough Bread With Yeast recipe image
King Arthur - Sourdough Bread With Yeast recipe image
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King Arthur – Sourdough Bread With Yeast

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 115
Dietary:
V Vegan

Description

This hybrid bread offers the best of both worlds: the complex, tangy flavor profile of a traditional sourdough starter combined with the predictable rise and airy crumb structure provided by active dry yeast. It is an excellent entry point for bakers new to wild yeast, requiring less waiting time than pure sourdough while still delivering that coveted artisanal taste. The dough develops a glossy, chewy crust thanks to steam injection during baking, while the interior remains soft and tender. Perfect for slicing fresh for sandwiches, dipping in olive oil, or serving alongside soups and salads, this loaf brings rustic, homemade charm to any meal.

Ingredients

Directions

  1. Make the Sponge: In a large mixing bowl, dissolve the sugar and active dry yeast in the lukewarm water.
  2. Let the mixture sit for 10 minutes until it becomes bubbly and foamy.
  3. Add the sourdough starter to the yeast mixture and stir well to combine.
  4. Gradually add 3 cups of the King Arthur flour, stirring until the mixture is well incorporated and smooth.
  5. Cover the bowl and let the sponge rise in a warm, draft-free place for 4 to 5 hours.
  6. Make the Dough: Stir down the risen sponge to deflate it.
  7. Stir in 1 cup of additional flour, the salt, and the vegetable oil.
  8. Gradually add the remaining flour (about 1 1/2 to 2 1/2 cups more) until the dough no longer sticks to the sides of the bowl.
  9. Turn the dough out onto a lightly floured surface and knead for 3 to 4 minutes.
  10. Let the dough rest for a few minutes while you clean and grease your mixing bowl.
  11. Continue kneading the dough for another 3 to 4 minutes, adding only enough flour to the board to prevent sticking, until the dough is smooth and elastic.
  12. Place the dough into the greased bowl, cover, and let it rise until doubled in bulk, which takes about 1 to 2 hours.
  13. Shape and Bake: Punch down the dough to release air bubbles.
  14. Divide the dough and shape it into two long French- or Italian-style loaves.
  15. Sprinkle baking sheets generously with cornmeal and place the shaped loaves on them.
  16. Let the loaves rise again for 1 to 1 1/2 hours.
  17. Toward the end of the rising period, place an empty baking pan on the bottom rack of your oven and preheat the oven to 450°F (230°C).
  18. Just before baking, use a sharp knife or lame to slash the tops of the loaves diagonally every couple of inches, cutting about 1/4 inch deep.
  19. Brush the tops of the loaves with cold water.
  20. Carefully pour 2 to 3 cups of hot water into the preheated pan on the bottom rack to create steam.
  21. Immediately place the loaves on the rack above the steaming water.
  22. Bake for about 25 minutes, or until the crust is deep golden brown and the loaves sound hollow when tapped.
  23. Remove the bread from the oven. Turn the oven off and leave the bread inside for an additional 5 minutes to help crisp the crust further before transferring to a wire rack to cool.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 115kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 155mg7%
Total Carbohydrate 24.0g8%
Dietary Fiber 0.5g2%
Sugars 1.7g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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