FERMENTED SOURDOUGH BREAD RECIPES
LONG-FERMENTATION SOURDOUGH BREAD RECIPE | ALLRECIPES
Tangy and soft, this sourdough bread is one of the most basic recipes you can make. This recipe makes one loaf, but feel free to multiply the ingredient ratios for a larger batch. You won't be disappointed!
Provided by Eric Carroll
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Total Time 12 hours 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 1 loaf
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 219.8 calories, CarbohydrateContent 34.3 g, CholesterolContent 36.1 mg, FatContent 6.5 g, FiberContent 1.3 g, ProteinContent 5.6 g, SaturatedFatContent 3.4 g, SodiumContent 212.1 mg, SugarContent 1.9 g
LONG-FERMENTED WHITE SOURDOUGH LOAF RECIPE
Provided by admin
Prep Time 30 minutes
Cook Time 30 minutes
Number Of Ingredients 24
Steps:
- In a medium bowl, combine all ingredients into a stiff batter and beat a few minutes with a wooden spoon or in a stand mixer. The dough should still be quite moist and sticky.
- Oil a separate bowl and turn dough into oiled bowl, flipping so that the oiled side of the dough is up. Cover and ferment on the counter overnight.
- The next morning, turn dough onto liberally floured surface and knead ,adding flour as needed, for at least ten minutes, adding an additional 1/2 cup flour at the very least, and most likely more. The dough should be very smooth and elastic when done.
- Shape into a loaf and place in a buttered loaf pan. Cover and let rise in a warm space for 4-12 hours, depending on temperature, until doubled in bulk.
- Preheat oven to 350ºF. Brush the top of the loaf with an egg wash and cut a 1/4-inch slash down the center, lengthwise, with a very sharp knife.
- Bake 25-30 minutes, or until an internal temperature of 180-200ºF is reached.
- Turn out onto a cooling rack and cool completely before slicing.
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