More than just a recipe, this is a tried-and-true method for making a long-fermented artisan sourdough bread that you’ll be proud to share with your family and friends! Amazingly, you only need four ingredients: flour, water, sourdough starter, and salt.
I’ve maintained my sourdough starter for over a few years now. I find it so satisfying to make all kinds of baked goods from my starter including soft sourdough potato rolls, soft whole wheat sourdough rolls, and even sourdough croissants.
I’m going to show you how you step-by-step how you can make long-fermented artisan sourdough bread! I’ve also included a printable recipe card at the bottom of this post so you can save it and refer back to it again and again.
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This process spans about 48 hours from start to finish, but don’t worry… for the majority of that time your dough will be in the fridge, and the hands-on portion is very manageable.
The long ferment is well worth the wait, though, as it makes for bread with incredible depth of flavor with minimal sourness, a thin, crackly crust, and a chewy and airy interior (not to mention added nutritional benefits).
You will start your dough the morning of day 1 and bake two mornings later. You won’t even touch the dough on day two. You can follow the time frame in this post exactly, or start a little earlier the morning of day 1 with the same time intervals.
Easy Sourdough Bread (step By Step Guide)
This versatile bread is perfect alongside dinner with butter or olive oil, or it makes for the best toast or grilled panini sandwiches.
Start by feeding your sourdough starter if it hasn’t been fed, insuring you’ll have 150 grams for this recipe with some left over to save.
Now you might scoff at first at the thought of using a kitchen scale. When I first started baking sourdough bread, I resisted weighing my ingredients.
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But I’ve since learned that it’s actually easier to dump ingredients straight into my bowl while I’m weighing them instead of messing with measuring cups and spoons.
If your dough looks more slack than mine in the picture below, mix in another sprinkle of flour. Every brand of flour is slightly different.
You’ll weigh out the 150 grams you need and save the rest of your starter for next time. I keep mine in the refrigerator since I don’t bake with it every day.
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I like to weigh my salt in a separate little bowl and then sprinkle it over my autolysed dough, and then pour my starter over the top to help dissolve the salt.
Now we are going to develop strength in the dough with three sets of stretch-and-folds. We want to treat the dough gently from here on out so we don’t deflate it as it ferments and aerates.
Cover your dough loosely with your lid and let it sit on the counter for 30 minutes. (If your house is colder than 72°F, put the bowl in your oven with the oven light on for a little extra warmth.)
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So in total, bulk fermentation will last for 4 hours. You’ll do three sets of stretch-and-folds spaced 30 minutes apart (do more if you feel like your dough hasn’t gained any more resistance), then let your dough continue to sit for the remainder of the 4 hours.
When bulk fermentation is done, your dough should have increased in volume by at least a third, formed a convex shape around the edges even after it has rested, and look smooth and strong.
This is the easy step: cover your dough and place in the refrigerator overnight, through day and night two, and you’ll be ready to shape your loaf in the morning on day 3.
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The fridge is slowing (or retarding) the process so we can get that long ferment time as the dough continues to develop.
Lightly flour your counter and use your dough scraper to gently encourage the dough out of the bowl in one mass (don’t deflate it).
Cup your hands around the top of the ball and gently pull the dough a couple inches toward yourself against the countertop.
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Repeat until the skin on the top of the loaf is smooth and tight. Don’t go too far, though, or your boule will begin to tear.
Your loaf will probably relax after resting, so flip your loaf right side down and repeat the shaping process: ends in, flip over, pull against countertop to tighten skin.
Use a fine mesh strainer to generously flour your banneton (or a bowl lined with a flour sack towel). Rice flour works best, but you can use all-purpose flour. Use more flour than you think so your loaf doesn’t stick.
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Cover again with a tea towel and let it proof (rise) for 1-2 hours or until it passes the poke test. Wet a finger and poke the dough. If the indent from your finger springs back just barely, it is ready to be baked.
Again, if your house is less than 72°F, you can set your covered banneton in the oven with the light on for more warmth.
Once proofing is done and your Dutch oven is almost done preheating, place a large square of parchment paper on your counter top.
The Old Faithful
Invert your loaf onto your parchment paper. (Sorry, no pictures for this part.) You can hold the parchment over the banneton while you flip it.
Remove your preheated Dutch oven from your oven, and working swiftly, use a lame or a razor blade to slash your loaf.
Confidence is key when scoring, and the score line will enable your bread to expand in the oven. I found this video extremely helpful: How to Score a Loaf of Bread
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Carefully transfer your boule into your Dutch oven, cover with the lid and bake for 20 minutes. (Your Dutch oven will trap the steam and help your bread to rise to it’s full potential.)
After 20 minutes, lower the heat to 450°F, remove the lid, and continue to bake until your loaf is a deep golden color. This could take more than 15 minutes. Just watch it.
Remove to a cooling rack right away, and let it cool completely before slicing. The interior will continue to bake through as it sits.
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This bread has a decent shelf-life when stored at room temperature. My favorite way to store the leftover bread, though, is in the freezer. It tastes freshly baked (minus the crackly crust) this way.
I will slice the bread and place it in a zipper freezer bag. Then we can pull out slices to microwave or toast whenever we want.
Now excuse me while I eat half the loaf of this long-fermented artisan sourdough bread in the form of buttered toast. There’s nothing quite like fresh sourdough bread from scratch. Delicious!
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If you make this recipe and love it, I would be so grateful if you would come back to leave a star rating and a comment. Your feedback is very appreciated
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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.This long fermented sourdough bread recipe brings together a complex depth of flavor with the nutritional health benefits of fermented foods. Long fermented sourdough bread takes a bit longer than other artisan style breads, but most of the time is hands off, so you really just need a lot of patience!
This is a true sourdough bread with no commercial yeast at all - the wild yeasts are essential for the longer fermentation process required.
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This recipe is best suited to plain sourdough bread, without add ins. This long fermented sourdough bread utilises a longer cold fermentation process than regular sourdough bread and thus I believe it's best to work with a lean dough (at least until you have the process down pat and understand the way your dough behaves).
This long fermented sourdough bread recipe will give you an artisan sourdough bread rich in flavor with a crackly crust and open crumb. It's best suited to people who like a deeper level of sour flavor or require a lower level of gluten and phytic
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