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Long-Fermentation Sourdough Bread

Rated as 4 out of 5 Stars
8

"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!"
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Ingredients

12 h 45 m servings 220
Original recipe yields 8 servings (1 loaf)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven to 350 degrees F (175 degrees C).
  6. Brush the top of the loaf with beaten egg. Cut a 1/4-inch slash down the center lengthwise using a sharp knife.
  7. Bake in the preheated oven until an internal temperature of at least 180 degrees F (82 degrees C) is reached, 25 to 30 minutes.
  8. Turn loaf out onto a rack and cool completely before slicing.

Nutrition Facts


Per Serving: 220 calories; 6.5 34.3 5.6 36 212 Full nutrition

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Reviews

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I really enjoyed this bread! It was definitely worth the wait; I've. had my starter for a good while but most of the sourdough recipes I've tried just didn't do it for me.

I followed the directions as closely as possible. Step # 2 wasn't possible as the dough was more like a thin batter so I decided to treat it as a no knead and let it sit overnight, about 13 hour...