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Overnight Slow-Rise Sourdough Loaf

Breakfast 🍳Side Dish 🥗Lunch 🥪Snack 🍿 Australian and New Zealander 🇦🇺🇳🇿French 🇫🇷German 🇩🇪Italian 🇮🇹AmericanBritishIrish Low-CarbLow-SodiumVegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Overnight Slow-Rise Sourdough Loaf bakes up with a gentle tang and a tender, open crumb wrapped in a shiny, well-browned crust. The long, cool fermentation develops nuanced flavor and a supple texture that’s perfect for toast, sandwiches, or a rustic dinner side. Serve warm with butter or alongside soups and salads when you want bakery-style bread at home.

  • Prep20 mins
  • Cook25 mins
  • Serves8
  • DifficultyMedium
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.