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RECIPE: LONG-FERMENTED WHITE SOURDOUGH LOAF

Recipe: Long-Fermented White Sourdough Loaf

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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!


8 minutes

90 minutes

1 Loaf



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Artisan Sourdough Bread Kit

Sourdough Artisan Sourdough Bread Kit

Artisan Sourdough Bread Kit

$49.99

This sourdough bread kit contains everything you need to get started making beautiful, tasty, artisan-style sourdough bread at home! 

    Equipment in the sourdough bread starter kit may appear different than pictured.


    Grey Celtic Sea Salt

    Cheese, Vegetables Celtic Sea Salt Light Grey (Course) 1/4 lb

    Grey Celtic Sea Salt

    $3.25

    Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.

    Sourdough Starter Bundle

    Sourdough Kit Sourdough Starter Bundle

    Sourdough Starter Bundle

    $33.00

    Everything you need to get started making beautiful, tasty sourdough bread at home!

    This bundle allows you to try 3 of our best-selling starter cultures at once.






    INGREDIENTS:

    • 1 Tbsp. sugar
    • 3 Tbsp. melted butter
    • 3/4 tsp. sea salt
    • 1/3 cup sourdough starter
    • 1 cup water
    • 2 cups all-purpose or bread flour plus more for kneading

    INSTRUCTIONS:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Bake 25-30 minutes, or until an internal temperature of 180-200ºF is reached.
    7. Turn out onto a cooling rack and cool completely before slicing.