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This bread is perfect for those who enjoy a tangy sourdough flavor. The sourness comes from lactic and acetic acids, which develop as the dough ferments.

Total Time: 23 hrs 45 mins

Yield: 2 loaves

Ingredients

• 1 cup (227g) ripe (fed) sourdough starter
• 1 1/2 cups (340g) lukewarm water
• 5 cups (600g) all-purpose flour, divided
• 2 1/2 teaspoons table salt.
• Instructions
• Mix the Dough
• In a large bowl, combine the starter, water, and 3 cups (360g) of flour.
• Mix vigorously for 1 minute.
• Cover and let rest at room temperature for 4 hours.
• Refrigerate overnight (about 12 hours).
• Add Flour and Salt
• Add the remaining 2 cups (240g) of flour and the salt.
• Stir to combine, then knead until smooth (by hand or with a stand mixer).
• First Rise
• Let the dough rise in a covered bowl until light and airy, with visible bubbles (up to 5 hours).
• Deflate the dough every hour: turn it onto a floured surface, stretch and fold the edges to the center, then return to the bowl.
• Preshape the Dough.
• Transfer the dough to a floured surface and divide it in half.
• Gently pat each piece to deflate slightly.
• Form each piece into a loose round, folding the edges to the center.
• Cover and let rest for 10 minutes.
• Shape into Bâtards
• Stretch each round into an oval on a floured surface.
• Fold the top third down, pressing to seal.
• Fold the left and right corners toward the center, then fold in half and seal the seam.
• Roll the dough gently to round and taper the ends slightly.
• Second Rise
• Place the shaped dough on a greased or parchment-lined baking sheet.
• Cover and let rise until puffy (about 2-4 hours).
• Preheat the oven to 425°F near the end of the rising time.
• Bake the Bread
• Spray the dough with lukewarm water.
• Slash the tops of the loaves with a sharp knife.
• Bake for 25-30 minutes until deep golden brown.
• Cool on a rack before slicing.

Tips

For a crusty crust, add steam: Place an empty cast iron pan in the oven while preheating. Once the bread is in, pour 1 cup of boiling water into the pan and quickly close the oven door.

Store loaves at room temperature for several days or freeze for longer storage.

Enjoy your homemade extra-tangy sourdough bread!

Source: https://www.kingarthurbaking.com/recipes/extra-tangy-sourdough-bread-recipe