Overnight Slow-Rise Sourdough Loaf

1. 1

   In a bowl, combine 2 cups flour, water, sourdough starter, 3 tablespoons butter, sugar, and salt; mix into a stiff dough. Beat for a few minutes with a wooden spoon or an electric mixer; the dough should be quite moist and sticky.

2. 2

   Place the dough in a large, oiled bowl and turn it to coat all sides. Cover the bowl with a clean towel. Leave to ferment at room temperature for 8 hours to overnight.

3. 3

   Turn the dough out onto a well-floured surface; knead for at least 10 minutes, adding the remaining 1/2 cup flour or more as needed. The dough should be very smooth and elastic when finished.

4. 4

   Grease a loaf pan with 1 teaspoon butter. Shape the dough into a loaf and place it in the prepared pan. Cover with a clean towel and let rise in a warm spot until doubled in volume, 4 to 12 hours depending on temperature.

5. 5

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

6. 6

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

7. 7

   Bake in the preheated oven for 25 to 30 minutes, until an instant-read thermometer inserted in the center reads at least 180 degrees F (82 degrees C).

8. 8

   Turn the loaf out onto a wire rack; cool completely before slicing.

• Calories 192.67 kcal Moderate
• Protein 4.27 g Low Source
• Carbs 28.96 g Moderate
• Total Fat 5.82 g Moderate
• Saturated Fat 3.21 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 33.63 mg Moderate
• Sodium 35.59 mg Low Source
• Fiber 1.12 g Low Source
• Sugar 2.82 g Moderate
• Added Sugar 1.25 g Low Source
• Calcium 3.31 mg Low Source
• Iron 1.78 mg Low Source
• Potassium 2.64 mg Low Source
• Vitamin A 12.18 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.37 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten