Long-Fermentation Sourdough Bread


  • 2 cups all-purpose flour
  • 1 cup water
  • ⅓ cup sourdough starter
  • 3 tablespoons butter, melted
  • 1 tablespoon white sugar
  • ¾ teaspoon sea salt
  • 1 teaspoon oil, or as needed
  • ½ cup all-purpose flour, or more as needed
  • 1 teaspoon butter, or as needed
  • 1egg, beaten
  • Directions

  • Step 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.


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 5

    Preheat the oven to 350 degrees F (175 degrees C).

  • Step 6

    Brush the top of the loaf with beaten egg. Cut a 1/4-inch slash down the center lengthwise using a sharp knife.

  • Step 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.

  • Step 8

    Turn loaf out onto a rack and cool completely before slicing.

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