Slow Lazy Sourdough Bread Recipes

BETTER-THAN-BAKERY NO-KNEAD SOURDOUGH

Better-Than-Bakery No-Knead Sourdough image

This crusty, chewy, tangy bread can't be beat. You'll be shocked at how simple it is to create such a professional loaf at home. Glossy, crunchy crust. Resilient, airy crumb. Baking inside a Dutch oven (set in your kitchen oven) does an excellent job simulating the effects of a professional bread oven.

Provided by hrabbot

Categories Bread Yeast Bread Recipes

Time 15h25m

Yield 12

Number Of Ingredients 5

Ingredients

3 cups room-temperature water
2 ½ teaspoons salt
1 cup sourdough starter
6 cups bread flour
1 tablespoon cornmeal, or more as needed

Steps:

Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.

Nutrition Facts : Calories 32.6 calories, Carbohydrate 6.4 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.5 g, Protein 1.4 g, Sodium 491.1 mg, Sugar 0.5 g

LONG-FERMENTATION SOURDOUGH BREAD

Long-Fermentation Sourdough Bread image

Tangy and soft, this sourdough bread is one of the most basic recipes you can make. This recipe makes one loaf, but feel free to multiply the ingredient ratios for a larger batch. You won't be disappointed!

Provided by Eric Carroll

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Time 12h45m

Yield 8

Number Of Ingredients 10

Ingredients

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
1 egg, beaten

Steps:

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.
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.
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.
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.
Preheat the oven to 350 degrees F (175 degrees C).
Brush the top of the loaf with beaten egg. Cut a 1/4-inch slash down the center lengthwise using a sharp knife.
Bake in the preheated oven until an internal temperature of at least 180 degrees F (82 degrees C) is reached, 25 to 30 minutes.
Turn loaf out onto a rack and cool completely before slicing.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 34.3 g, Cholesterol 36.1 mg, Fat 6.5 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 212.1 mg, Sugar 1.9 g

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