SLOW RISE 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:

• 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.