Long-Fermentation Sourdough Bread recipe
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Ingredients
- 2 cups all-purpose flour 1 cup water ⅓ cup sourdough starter 3 tablespoons butter, melted 1 tablespoon white sugar ¾ teaspoon sea salt 1 teaspoon oil, or as needed ½ cup all-purpose flour, or more as needed 1 teaspoon butter, or as needed 1 egg, beaten
Nutrition Info
- 219.8 caloriescarbohydrate: 34.3 gcholesterol: 36.1 mgfat: 6.5 gfiber: 1.3 gprotein: 5.6 gsaturatedFat: 3.4 gservingSize: -sodium: 212.1 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Long-Fermentation Sourdough Bread
Directions
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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.
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.
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.
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.
Preheat the oven to 350 degrees F (175 degrees C).
Brush the top of the loaf with beaten egg. Cut a 1/4-inch slash down the center lengthwise using a sharp knife.
Bake in the preheated oven until an internal temperature of at least 180 degrees F (82 degrees C) is reached, 25 to 30 minutes.
Turn loaf out onto a rack and cool completely before slicing.