Long Fermented Sourdough Bread Loaf
This long fermented sourdough bread loaf is easy to make- perfect for beginner bakers! Featuring a chewy inner crumb and crispy crunch, this over-night loaf is fermented to perfection. This is a simple, easy recipe that is designed for new sourdough bakers!
Equipment
- 1 Dutch Oven
- Large Bowl
Ingredients
- 350 grams water
- 60 grams sourdough starter
- 500 grams bread flour
- 12 grams salt
Instructions
Make Dough
- Whisk together water and sourdough starter until nearly combined. Add the flour and salt and mix together until a rough ball of dough forms. Cover and let the dough rest for 30 minutes.
- Stretch + folds: To perform one set, grab one side of the dough and stretch it up and over itself. Rotate the dough 1/4 of the way around and stretch and fold the dough again. Repeat this process, working your way around the dough over and over until the dough is taut can no longer stretch. Cover the dough and wait 30 minutes. Repeat 2-3 additional set of stretching and folding, spaced about 30 minutes apart.
Bulk Fermentation
- Cover the dough and let it rise for 6-10 hours or until it is just under double in size. Room temperature will affect bulk fermentation time. The dough is done fermenting when it has a slight dome, pulls away easily from the sides of the bowl, and has a few air bubble throughout.
Shaping
- Dump the dough out onto a lightly floured work surface. To shape, fold each side of the dough into the center, then turn it over. Add tension to the surface of the dough by pushing the dough in a clockwise direction along the surface of your countertop.Place the dough seam-side up into a lightly floured banneton. Cover the dough and place in the fridge. I like to tie a plastic bag from a grocery store loosely around the dough.
Cold Ferment
- Cover the dough and refrigerate for 12-48 hours, making sure the fridge temp stays cold (38 degrees F or less)
Bake
- Preheat the oven to 425 degrees F and place a Dutch oven in it to heat up. Remove the bread from the fridge. If need be, gently re shape the dough by pushing it in on the sides. Place the dough on a piece of parchment paper and score the dough. Place the dough in the hot Dutch oven and bake for 25 minutes. Remove the lid and bake for an additional 22-25 minutes or until golden brown. Let the dough rest for 1 hour before slicing. Enjoy!
Notes
- Refrigerator temperature is very important for this recipe. If your fridge is too warm, the dough will continue fermenting as it sits in the fridge and risk over-fermenting. Keep the fridge temperature to 38 degrees F or less. Use a refrigerator thermometer to keep an accurate eye on the temp.
- Use an active, bubbly starter for this recipe-preferably just after it "peaks". You can learn how to care for your sourdough starter here.
- Room temperature will affect how quickly your dough rises. Warm room temperatures of 72 degrees F will speed up fermentation time, while colder temperatures will slow down fermentation time. If you'd like to control the temperature, consider using a bread proofer or a warming mat.
- You can start this dough in the evening or in the morning- just keep in mind that the room temperature will affect how quickly the dough is dough with it's first ferment.
Nutrition
Calories: 155kcalCarbohydrates: 31gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 390mgPotassium: 42mgFiber: 1gSugar: 0.1gVitamin A: 1IUCalcium: 7mgIron: 0.4mg
Tried this recipe?Let us know how it was!
