SLOW FERMENTED SOURDOUGH BREAD RECIPES

Steps:

• Combine starter into water, stirring until starter is fully dispersed.
• Combine salt with flour in the bowl of a stand mixer with a dough hook attachment, turn on low speed, and slowly add water / starter mixture (see video "Lazy Mixing and Kneading").
• After fully combined, set mixer to medium speed and allow it to knead dough for 3 - 5 minutes until dough is forming a relatively smooth ball around the hook.
• Transfer dough into a mixing bowl or rising bucket and let sit until dough just starts to visibly rise (~ 6 - 8 hours). At this point you may optionally want to perform one or two rounds of stretching and folding (separated by half an hour) to build some strength / tension in the dough. I usually do this, but it's not a hard requirement.
• Keep an eye on the rising dough, checking in with it at least once an hour.
• When it has risen to twice its initial volume (or whenever you feel the bulk proofing has come to a good ending point), prepare a lined proofing basket by flouring the inside and set it aside.
• Moisten a work surface with a small amount of water, moisten your hands, and turn the dough out onto the moist work surface.
• Build tension and shape the dough into your preferred shape (boule, batard, oblong) and then transfer into the proofing basket, cover and place in the refrigerator for 12 - 16 hours. The length of this cold second proof can be stretched to suit your schedule. Shoot for a minimum of 12 hours, but the maximum can be pretty long; 24, 36, maybe even 48 hours would probably be fine.
• When ready to bake, pre-heat oven and baking vessel to 450f.
• Transfer cold dough into pre-heated baking vessel* and score as you like.
• Cover and bake for 30 minutes at 450f.
• Reduce oven temperature to 375f, uncover and bake for an additional 25 minutes.

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.