This long fermented sourdough bread recipe is straightforward and fits easily into a busy life. It has a deep, slightly tangy taste but isn’t overwhelming.
You don’t need to be home all day to manage the dough, which is a real win. I dare say this is the best sourdough recipe if you’re looking for something really low maintenance.
Begin by mixing water, starter, and salt together in a large mixing bowl. Add the flour and stir it in to make a shaggy dough.
Cover your large mixing bowl with something airtight; options like plastic wrap, aluminum foil, or even a plastic bag work well. Let the dough rest for 30 minutes.
Starting the bulk fermentation at room temperature, make about 4 series of folds (either stretch and folds or coil folds) every 20 minutes.
After finishing your last folds, put the dough in the fridge and make sure to cover it with something airtight. You can leave it to ferment in the fridge for anywhere between 24 and 72 hours.
After 1, 2, or 3 days, take your fermented dough out of the fridge and transfer it to your work surface to shape it.