Go Back
Print Recipe

Long Fermented Sourdough Bread Recipe

Prep Time1 hour
Cook Time35 minutes
Total Time1 hour 35 minutes
Servings: 1 loaf

Ingredients

  • 150 g Active, bubbly sourdough starter
  • 300 g warm filtered water
  • 450 g unbleached bread flour you can also mix rye or whole wheat, as long as it equals to 450 g
  • 10 g natural mineral salt

Instructions

  • Measure and sift flour into a large bowl
  • Measure and add starter and water into a separate bowl and mix until starter mostly dissolves into water
  • Pour the mixture into the large flour bowl and mix until the water is mostly absorbed
  • When the flour is mostly incorporated with the water, cover and rest for 30 minutes (this is the autolyse) You can use a longer amount of time for more fermentation benefits
  • Add salt to the dough and use your hands to incorporate all the ingredients by kneading. To keep dough from sticking, keep your hands wet when handling the dough.
  • Cover your dough with a moist towel (or clean shower cap)
  • Perform your first stretch and fold and repeat every 15 minutes for one hour
  • Perform stretch and folds every 30 minutes for the two following hours
  • After the stretch and folds are done, cover and allow to bulk ferment for a few hours or until doubled in size
  • Turn out the dough onto a clean work surface and pre-shape into 1 medium ball (or two small ones) Allow to rest for 15-20 minutes
  • Shape into a loaf and transfer into a floured banneton (colander lined with a floured tea towel)
  • Cover with a damp tea towel or clean shower cap and place in the fridge for 2-5 days
  • When you are ready to bake, place your baker and lid in a cold oven
  • Preheat your oven to 500 degrees F for about 30 minutes
  • Gently turn your dough out, seam side down, onto baking paper
  • Score your dough as you like and using the baking paper, lift the dough into the preheated baker and cover it with the lid. Place inside the oven
  • Bake the loaf covered in the oven for 25 minutes
  • Remove lids after 25 minutes, turn your oven down to 475, and allow to bake for another 10 minutes or until the loaves reach the color you like. I like to strive for a dark caramel color but try not to burn the ears!
  • Pull out your loaf once it reaches your desired color and allow to cool for atleast 2 hours before slicing