Sourdough bread

Looking back at all our posts, we never wrote down the recipe for the bread itself.

All from King Arthur Flour though I've added the weights instead of volumes of the ingredients.

To your stand mixer add in

8 1/2 ounces of fed starter
12 ounces lukewarm water
2 1/2 tsp kosher salt
1 tbs sugar
2 tsp instant yeast
21 1/4 ounces AP flour

Mix until the dough is smooth and soft, adding more flour if needed.
Cover and let rise in an oiled bowl until doubled.  About 90 minutes.

Divide the dough in half and place in a lightly greased dutch oven, cover and let rise again about 60 minutes of until very puffy.  Slash the bread tops with a knife and bake in a preheat oven at 425 for 20 minutes with the top on and 5 with the top off.

For the extra tangy version, combine the starter, water and about half of the flour and mix well.
Cover and let sit on the counter for about 4 hours, then place in the fridge overnight.
Add in
the remaining flour
2 1/4 tsp salt
1 tbs sugar

Knead until soft and smooth, let rise about 5 hours or until almost doubled.

Divide into two loaves and bake as above.