Long-Fermentation Sourdough Bread

This long-fermentation sourdough bread recipe turns fermented dough into a tangy, mildly sour bread thanks to beneficial microorganisms.

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

Ingredients

• 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, 3 tablespoons butter, sugar, and salt in a bowl; mix into a stiff dough. Beat for a few minutes using a wooden spoon or an electric mixer; the dough should be quite moist and sticky.

Step 3

Place dough in a large, oiled bowl and turn to coat all sides. Cover the bowl with a clean towel. Leave to ferment at room temperature 8 hours to overnight.

Step 4

Turn dough out onto a liberally floured surface; knead at least 10 minutes, adding remaining 1/2 cup flour or more as needed. The dough should be very smooth and elastic when done.

Step 5

Grease a loaf pan with 1 teaspoon butter. 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 volume, 4 to 12 hours depending on temperature.

Step 6

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

Step 7

Bake in the preheated oven until an instant-read thermometer inserted into center reads at least 180 degrees F (82 degrees C), 25 to 30 minutes.

Step 8

Turn loaf out onto a wire rack; cool completely before slicing.