Long Fermented Sourdough Bread

Here’s a recipe for Long Fermented Sourdough Bread — a method that allows the dough to rise slowly, creating a more complex flavor and a beautifully textured loaf. The long fermentation process helps develop deep tanginess and an airy, chewy crumb.

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🍞 Long Fermented Sourdough Bread

Ingredients:

• 1 cup (240g) active sourdough starter (fed and bubbly)

• 1 1/4 cups (300g) water, at room temperature

• 3 1/2 cups (440g) bread flour (plus extra for dusting)

• 1 1/2 tsp salt

Instructions:

1. Mix the dough:

   • In a large mixing bowl, combine the sourdough starter and water. Stir until the starter is dissolved into the water.

   • Gradually add the flour, mixing with a spoon or your hands until no dry flour remains.

   • Sprinkle in the salt and mix until fully incorporated.

2. Autolyse (rest phase):

   • Let the dough rest, uncovered, for 30 minutes. This step allows the flour to hydrate and makes the dough easier to work with.

3. Knead the dough:

   • After the autolyse, perform a series of stretch and folds. To do this, gently pull one side of the dough up and fold it over toward the center. Rotate the bowl and repeat for 4-6 folds.

   • Cover the dough and let it rest for 30 minutes, then repeat the stretch and fold process 2 more times, for a total of 3 sets of folds over 1 1/2 hours.

4. Bulk fermentation:

   • Cover the dough and let it rise at room temperature for 12–16 hours. This can be done overnight. The dough should double in size and be slightly bubbly when ready.

   • For a more tangy flavor, you can leave it at room temperature for the full 16 hours.

5. Shape the dough:

   • After the bulk fermentation, turn the dough onto a lightly floured surface.

   • Gently shape the dough into a round boule or oval shape, being careful not to deflate it too much. If you want a more structured loaf, you can shape it into a tight ball or use a proofing basket.

6. Second rise (proofing):

   • Let the shaped dough rest for another 2-3 hours at room temperature, or until it has noticeably puffed up. Alternatively, you can refrigerate it overnight for a more developed flavor.

7. Preheat your oven:

   • About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C). If you have a Dutch oven or baking cloche, place it in the oven to preheat as well. This helps create steam, which gives the bread its signature crispy crust.

8. Score the dough:

   • Once the dough is ready, use a sharp razor or bread lame to score the top in a cross or pattern of your choice. This allows the bread to expand properly while baking.

9. Bake the bread:

   • If using a Dutch oven, carefully transfer the dough into the preheated pot, cover with the lid, and bake for 20 minutes.

   • After 20 minutes, remove the lid and bake for an additional 20–25 minutes, or until the bread has a deep golden-brown crust.

10. Cool:

    • Allow the bread to cool completely on a wire rack before slicing to avoid a gummy texture.

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✅ Tips & Variations:

• Flour mix: You can substitute part of the bread flour with whole wheat or rye flour for added flavor and nutrition.

• Overnight rise: For a milder flavor, refrigerate the dough after mixing, and let it ferment in the fridge for 12–24 hours instead of on the counter.

• Sourdough starter: Make sure your starter is active and bubbly before using it to ensure a strong rise and flavor.

• Oven setup: If you don’t have a Dutch oven, you can bake the bread on a baking stone or sheet, but place a tray of water in the oven to create steam.

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This method results in a tangy, flavorful bread with a crisp crust and chewy crumb. If you need a gluten-free version or want more tips on how to maintain a sourdough starter, feel free to ask!