Long-Fermentation Sourdough Bread

Fermented dough turns into a tangy, mildly sour bread thanks to beneficial microorganisms; this loaf takes some time, but it's worth it.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 220 Calories

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon white sugar
• 1 egg, beaten
• 1 cup water
• 3 tablespoons butter, melted
• 1 teaspoon oil, or as needed
• 1 teaspoon butter, or as needed
• 0.75 teaspoon sea salt
• 0.33333334326744 cup sourdough starter
• 0.5 cup all-purpose flour, or more as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine 2 cups flour, water, sourdough starter, butter, sugar, and salt in a bowl. Mix into a stiff batter. Beat for a few minutes using a wooden spoon or an electric mixer; the dough should be quite moist and sticky.

Step 3

Turn dough into an oiled bowl, flipping to coat all sides. Cover the bowl with a clean towel and leave at room temperature to ferment 8 hours to overnight.

Step 4

Turn dough onto a liberally floured surface. Knead for at least 10 minutes, adding an additional 1/2 cup flour or more as needed; the dough should be very smooth and elastic when done.

Step 5

Butter a loaf pan. Shape dough into a loaf and place in the prepared pan. Cover with a clean towel and let rise in a warm place until doubled in bulk, 4 to 12 hours depending on temperature.

Step 6

Brush the top of the loaf with beaten egg. Cut a 1/4-inch slash down the center lengthwise using a sharp knife.

Step 7

Bake in the preheated oven until an internal temperature of at least 180 degrees F (82 degrees C) is reached, 25 to 30 minutes.

Step 8

Turn loaf out onto a rack and cool completely before slicing.