Sourdough Bread

 This is an American Test Kitchen recipe I thought I would try out. 

I made some sourdough starter about a month ago and have made a few loaves with other recipes or just recipes I threw together. My favorite is my Jalapeno Cheddar loaf so far.

I did not use King Arthur flour nor did I use their starter recipe.

• 3 2/3 cups (18 1/3 ounces) King Arthur all-purpose flour

• 1 3/4 teaspoons salt

• 1 1/2 cups plus 4 teaspoons (12 2/3 ounces) water, room temperature

• 1/3 cup (3 ounces) mature sourdough starter

Directions

1. Whisk flour and salt together in medium bowl. Whisk room-temperature water and starter in large bowl until smooth. Add flour mixture to water mixture and stir using wooden spoon, scraping up dry flour from bottom of bowl until dough comes together, then knead by hand in bowl until shaggy ball forms and no dry flour remains. Cover bowl with plastic wrap and let sit at room temperature for at least 12 hours or up to 18 hours.

2. Lay 12 by 12-inch sheet of parchment paper on counter and spray generously with vegetable oil spray. Transfer dough to lightly floured counter and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to center of parchment. Pick up dough by lifting parchment edges and lower into heavy-bottomed Dutch oven. Cover with plastic wrap.

3. Adjust oven rack to middle position and place loaf or cake pan in bottom of oven. Place pot on middle rack and pour 3 cups of boiling water into pan below. Close oven door and let dough rise until doubled in size and does not readily spring back when poked with your floured finger, 2 to 3 hours.

4. Remove pot and water pan from oven; discard plastic from pot. Lightly flour top of dough and, using razor blade or sharp knife, make one 7-inch-long, 1/2-inch-deep slit along top of dough. Cover pot and place on middle rack in oven. Heat oven to 425 degrees. Bake bread for 30 minutes (starting timing as soon as you turn on oven).

5. Remove lid and continue to bake until loaf is deep brown and registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely before serving.