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Slow-Rise Sourdough Bread

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
765 min
SERVINGS
8 servings
Slow-Rise Sourdough Bread
Ingredients
  • 2 cups all-purpose flour
  • 1 cup water
  • 1/3 cup sourdough starter
  • 3 tablespoons butter, melted
  • 1 tablespoon white sugar
  • 3/4 teaspoon sea salt
  • 1 teaspoon oil, or as needed
  • 1/2 cup all-purpose flour, or more as needed
  • 1 teaspoon butter, or as needed
  • 1 egg, beaten
Instructions
1
Combine 2 cups of flour, water, a sourdough starter, butter, sugar, and salt in a bowl. Blend the ingredients together until they form a dense mixture.
2
Using a wooden spoon or an electric mixer, work the ingredients together for several minutes until they achieve a thick and sticky consistency.
3
Transfer the mixture to an oiled bowl, ensuring all surfaces are well-coated with oil. Cover the bowl with a clean cloth and allow it to rest in a warm environment for 8 hours or longer, depending on the temperature.
4
Remove the mixture from the bowl and place it onto a surface dusted with flour. Work the dough for at least 10 minutes, adding more flour if necessary to achieve a smooth and elastic texture.
5
Butter a loaf pan, then shape the dough into a rectangular form and place it in the prepared pan. Cover the loaf with a clean cloth and allow it to rise in a warm location until it has doubled in size, taking anywhere from 4 to 12 hours depending on the temperature.
6
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
7
Using a beaten egg, brush the top of the loaf with a thin layer. Make a shallow incision down the center lengthwise using a sharp knife, being careful not to cut too deeply.
8
Place the loaf in the preheated oven and bake until an internal temperature of at least 180 degrees Fahrenheit (82 degrees Celsius) is reached, taking anywhere from 25 to 30 minutes.
9
Remove the loaf from the oven and transfer it to a wire rack, allowing it to cool completely before slicing.