LONG FERMENTED 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.
MAKING LONG FERMENTED BREAD - FOOD CONVERTER
Jun 18, 2020 · Let’s say around 3 cups of flour (0.5 kg ~ 1lb) and 1.5-2 cups of water, ¾ teaspoons of sea salt, and follow the steps: Mix the starter/yeast with salt and water and gradually add the flour. Mix the ingredients until they get smooth – you can use a wooden spoon, no need to touch the dough and do not ...
From foodconverter.com
From foodconverter.com
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Sep 24, 2015 · Long ferment, no knead bread. In a large bowl, combine the dry ingredients then add the water. Using all your fingers on one hand, (your personal dough-whisk attachment), mix it together. Cover with cling wrap and leave for 12 hours – 18 hours. Find a warm spot if the room temperature is a bit chilly.
From ceresfairfood.org.au
From ceresfairfood.org.au
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LONG FERMENTED SOURDOUGH BREAD - PRESERVED
This 3-day sourdough bread method is our go-to for a richly flavored, tangy country loaf. It combines room temperature fermentation alongside cold proofing to extend the microbial activity, resulting in greater gluten development and a more flavorful, easily digestible loaf of bread!
From preservedgoods.com
From preservedgoods.com
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LONG-FERMENTED SOURDOUGH BREAD - FARM GIRL FRESH
Nov 15, 2020 · Long-Fermented Sourdough Bread Blog , Breakfast , In the Kitchen , Recipes / By Colleen Anderson My daughter-in-law makes the best sourdough bread, rolls, biscuits, pizza crusts, pancakes, cookies…. all from her sourdough starter !
From farmgirlfresh.com
From farmgirlfresh.com
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FERMENTED SOURDOUGH BREAD RECIPE - DELICIOUSLY ORGANIC
Nov 16, 2017 · The evening before you make bread, mix together 25 grams starter, 70 grams water and 70 grams flour in a 16oz mason jar or small bowl with straight sides. Mark the level with tape or a rubber band. Cover the mixture with a clean towel and leave on the counter at room temperature.
From deliciouslyorganic.net
From deliciouslyorganic.net
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LONG-FERMENTED BREADS FOR THE GLUTEN-SENSITIVE TASTE GREAT ...
Apr 08, 2013 · Prepare levain with equal parts water and flour and 25 percent old starter 12 hours before mixing the dough. Leave to ferment at room temperature. Mix together white bread flour, whole wheat flour...
From bonappetit.com
From bonappetit.com
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LONG-FERMENTED SOURDOUGH BREAD - FARM GIRL FRESH
Long-Fermented Sourdough Bread Blog , Breakfast , In the Kitchen , Recipes / By Colleen Anderson My daughter-in-law makes the best sourdough bread, rolls, biscuits, pizza crusts, pancakes, cookies…. all from her sourdough starter !
From farmgirlfresh.com
From farmgirlfresh.com
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HOW TO BAKE LONG-FERMENTED SOURDOUGH BREAD | GO EAT YOUR ...
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.
From goeatyourbreadwithjoy.com
From goeatyourbreadwithjoy.com
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THE OVERNIGHT FERMENT METHOD | A BREAD A DAY
Jun 24, 2009 · The Overnight Ferment MethodMakes 1 big loaf. 19 ounces (about 4 cups) unbleached bread flour. 1 1/2 teaspoons instant yeast (see note 1 below) 1 1/2 cups hot water (115º to 130º F) 1 teaspoon kosher salt. 1. In the bowl of a stand mixer, whisk together all but a handful of the flour and all the yeast.
From abreadaday.com
From abreadaday.com
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SOURDOUGH DINNER ROLLS (LONG-FERMENTED) - AMY K. FEWELL
Sourdough Dinner Roll Recipe (Long-Fermented) 1/2 cup butter, softened (salted or unsalted, I prefer salted) 1/3 cup sugar. 1.5 cups fed sourdough starter*. 2.5 cups milk. 5-6 cups flour. In a stand mixer, cream butter and sugar until mixed together well. Add sourdough starter and milk, mix.
From thefewellhomestead.com
From thefewellhomestead.com
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BAKE BETTER BREAD: PRE FERMENT - PÂTE FERMENTÉE - SEVERN ...
Feb 21, 2019 · The pâte fermentée can be used in any existing recipe, simply add in at the same time as the other ingredients typically 20% of the flour weight. The amount of yeast required in most bread recipes can be reduced to 1% of flour weight if using the pre-fermented dough. You do not need to adjust the hydration (amount of water added) of the dough.
From severnbites.com
From severnbites.com
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IS FERMENTED BREAD GLUTEN-FREE AND HEALTHY? | WELL+GOOD
Apr 16, 2018 · To make the recipe starter. 1. Mix the flour and water with the whole quantity of the starter and leave loosely covered at room temperature overnight. To make the bread. 1. In a large bowl ...
From wellandgood.com
From wellandgood.com
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LONG FERMENT OF A YEAST BREAD. | THE FRESH LOAF
Jun 22, 2018 · Ive been playing around with my yeast breads trying to get a long fermentation out of them like I would my sourdough. I've tried keeping the whole process cold from start to finish, using 45F water to mix, letting the bread do its bulk ferment in the fridge then final fermentation after the loaves are formed in the fridge for up to 18 hours. I have had moderate success so far,
From thefreshloaf.com
From thefreshloaf.com
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LONG TIME FERMENTED GINGERBREAD | THE FRESH LOAF
Jan 10, 2019 · They are used to prevent sticking to the baking sheet basically made from a thin white wheat slurry. A good trick is to take a box of fifty wafers and with a sharp thin knife divide the thin wafers in half making 100 full sized wafers. Place the smooth side down and place dough shapes on top.
From thefreshloaf.com
From thefreshloaf.com
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THE BENEFITS OF LONG SOURDOUGH FERMENTATION | THE QUEST ...
Breads fermented with sourdough are even tastier than everyday bread, and new research indicated that they can even be easier to digest too, and that this is due to the long fermentation process. In principal, our body needs about 18 hours to digest flour; following sourdough fermentation the sourdough bread has already started a large part of ...
From questforsourdough.com
From questforsourdough.com
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SHORT VS. LONG FERMENTATION IN SOURDOUGH BAKING
Traditional sourdough bread recipes involve a long fermentation to achieve a good rise. As the popularity of sourdough re-surges, however, many new recipes for sourdough quick breads have appeared. These recipes often involve sourdough just for flavor, while other leavening agents such as baking powder and baking soda are employed for a good rise.
From culturesforhealth.com
From culturesforhealth.com
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FRENCH BREAD - KVALIFOOD - NEW RECIPES
The "French" bread we make most often here in Denmark, is a typical white bread that is quick to make, but taste of very little. It is not a classic long fermented bread recipe, and can have a tendency to taste slightly yeasty. If you want to avoid that, then this recipe is closer to the classic French bread. Slowly fermented and with a pre ...
From kvalifood.com
From kvalifood.com
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LONG-FERMENTED SOURDOUGH (NATURAL BREAD BAKING FORUM AT ...
Dec 16, 2020 · 4 ounces of hot water [4.31oz] "That mixture adds up to 22 ounces of dough, of which 6 ounces of water evaporate during cooking, leaving a loaf of bread weighing one pound". The salt is there for taste. To prepare the dough to bake, place the yeast in the center, surrounded by the hot potato pulp in chunks.
From permies.com
From permies.com
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May 19, 2020 · So, let’s make this yummy recipe that can easily be made into a quick-bread, or long fermented for 12-24 hours to get the most benefits from the fermented grains. Tips: If you absolutely don’t have overripe bananas but have a real craving for banana bread, you can speed up the process.
From farmhouseonboone.com
From farmhouseonboone.com
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