The long fermentation time is crucial for developing the sourdough's characteristic tangy flavor and airy texture. If your kitchen is cold, place the dough in a slightly warmed oven (turned off) to encourage rising. For a crispier crust, spray the loaf with water before baking.
Long-Fermentation Sourdough Bread
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME12 hrs 45 mins
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SERVING8 People
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VIEWS30
Embark on a culinary journey with this exceptional sourdough loaf. The extended fermentation process unlocks a depth of flavor and creates a delightfully chewy texture that will elevate your bread-making experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol36 mg
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Fiber1 g
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Protein6 g
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Saturated Fat3 g
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Sodium212 mg
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Sugar2 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, combine 2 cups of flour, lukewarm water, sourdough starter, melted butter, sugar, and sea salt. Mix until a shaggy dough forms. (5 minutes)
02
StepKnead the dough for a few minutes with a wooden spoon or in a stand mixer until it becomes stiff, moist, and sticky. (5 minutes)
03
StepLightly oil a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides. Cover with a clean kitchen towel and let ferment at room temperature for 8 hours or overnight. (8 hours)
04
StepTurn the dough out onto a heavily floured surface. Knead for at least 10 minutes, adding the remaining 1/2 cup of flour (or more as needed) until the dough becomes smooth and elastic. (10 minutes)
05
StepGrease a loaf pan with 1 teaspoon of butter.
06
StepShape the dough into a loaf and place it in the prepared pan. Cover with a clean towel and let rise in a warm place until doubled in volume, approximately 4 to 12 hours, depending on the temperature. (4 hours)
07
StepPreheat the oven to 350 degrees F (175 degrees C).
08
StepBrush the top of the loaf with the beaten egg wash. Using a sharp knife or lame, cut a 1/4-inch slash lengthwise down the center of the loaf. (2 minutes)
09
StepBake in the preheated oven until an instant-read thermometer inserted into the center reads at least 180 degrees F (82 degrees C), approximately 25 to 30 minutes. (30 minutes)
10
StepTurn the loaf out onto a wire rack and let cool completely before slicing and serving.
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Mariela Effertz
Jul 1, 2025I've made this sourdough recipe several times now, and it's become a staple in my kitchen. The flavor is fantastic, and the texture is perfect!
Eulalia Murazik
May 6, 2025This is the best sourdough recipe I've ever tried! Thank you for sharing it with us.
Ignacio Fisher
Apr 14, 2025The tip about letting the dough rise in a warm place is crucial! I put mine in a slightly warm oven, and it doubled in size in just a few hours.
Evie Kuhlman
Apr 9, 2025I experimented with adding different types of flour, such as whole wheat and rye, and it turned out amazing! This recipe is very versatile and forgiving.
Raegan Jones
Mar 25, 2025This recipe is surprisingly easy to follow, even for a beginner like me. The instructions are clear and concise, and the bread turns out great every time.
Lonny Borer
Mar 15, 2025I found the dough to be a bit too sticky, even after adding the additional flour. Next time, I'll try reducing the amount of water slightly.
Mohamed Cremin
Mar 9, 2025I made this bread for a potluck, and it was a huge hit! Everyone raved about the flavor and texture.
Thaddeus West
Mar 2, 2025The long fermentation time is a game-changer! It really develops the tangy flavor that I love in sourdough bread.
Rebeka Bergstrom
Feb 15, 2025I struggled with getting the slash on top of the loaf right. Any tips for achieving a clean cut?
Ocie Cremin
Jan 18, 2025My family devoured this bread in one sitting! It's so delicious and satisfying, especially when served with a warm bowl of soup.