FERMENTED SOURDOUGH BREAD RECIPE RECIPES

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LONG-FERMENTATION SOURDOUGH BREAD RECIPE | ALLRECIPES



Long-Fermentation Sourdough Bread Recipe | Allrecipes image

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

2 cups all-purpose flour
1 cup water
? 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

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

HEARTY SLOW FERMENTED RUSTIC BREAD | KAREN'S KITCHEN STORIES



Hearty Slow Fermented Rustic Bread | Karen's Kitchen Stories image

This hearty loaf, made with bread flour, whole wheat flour, and a paté fermentée, is slowly fermented in the refrigerator to develop maximum flavor.

Provided by Karen Kerr

Number Of Ingredients 10

60 grams (1/4 cup plus 1/2 teaspoon) lukewarm water
1/3 teaspoon instant yeast
90 grams (3/4 cup plus 1 tablespoon)  bread flour
1/2 teaspoon kosher salt
285 grams (1 1/4 cups) water
340 grams (2 3/4 cups) bread flour
80 grams (2/3 cup) whole wheat flour
105 grams (scant 1/2 cup, deflated) pâte fermentée, cut into small pieces
2 1/2 teaspoons kosher salt
1/8 teaspoon instant yeast

Steps:

  • Add the water, yeast, flour, and salt to the bowl of a stand mixer. Mix on low with the dough hook for about 2 minutes. 
  • Cover the bowl and let stand for 30 minutes. 
  • Place the mixture into a covered bowl with enough room to expand, and refrigerate it for 8 to 24 hours. 
  • In the bowl of a stand mixer, fitted with the dough hook, add the water and flours. Mix on low for 2 minutes to combine the ingredients and then let the dough rest in the bowl for 20 minutes.
  • Add the pâte fermentée pieces, the salt, and the yeast. Mix on low for 2 minutes. 
  • Increase the speed to medium and mix for about 4 minutes, until the dough is smooth and elastic. 
  • Transfer the dough to an oiled bowl and cover with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours, until the dough is puffy. If you want to refrigerate the dough, let it rise at room temperature for 45 minutes, fold the dough, and then transfer it to the refrigerator for 4 to 12 hours. 
  • Turn the dough out onto a lightly floured work surface and shape it into a ball. Cover and let rest for 10 minutes if it's room temperature and 45 minutes if it is cold. 
  • Shape the dough into a batard about 12 inches long, 4 inches wide, and 3 inches high. Line a peel or the back of a baking sheet with parchment, and place the batard, seem side down, on the parchment. Cover loosely with plastic wrap. Let rise about an hour, until puffy and the dough passes the "finger dent test." (Poking it with your finger leaves a dent)
  • Prepare the oven with a pizza stone on the middle rack, and a pan on the lowest rack and heat the oven to 500 degrees F. When the loaf is ready, place two cups of ice cubes in the steam pan. 
  • Score the loaf with one long slash, lengthwise and slide it, parchment and all, onto the baking stone. Reduce the oven temperature to 450 degrees F. 
  • Bake the bread for about 45 minutes, until it reaches an internal temperature of about 200 degrees F. 
  • Cool completely on a wire rack. 

Nutrition Facts : Calories 136.03, FatContent 2.43, SaturatedFatContent 0.72, CarbohydrateContent 23.33, FiberContent 1.27, SugarContent 0.10, ProteinContent 4.95, SodiumContent 112.79, CholesterolContent 16.73

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Aug 30, 2018 · Long-fermented sourdough bread is sort of the gold standard of natural leavening. Particularly if you’re interested in the health benefits from sourdough, you will care that a long fermentation means more time to break down phytic acid as well as the bran of the grain for digestibility.Min Kim of the beautiful Instagram account Min’s Kitchen created her recipe with this in mind.
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