1.0Delicious Recipeshttps://www.gzrecipes.com/enloscrignodelbuongustohttps://www.gzrecipes.com/en/author/loscrignodelbuongusto/rich600338<blockquote class="wp-embedded-content" data-secret="PSmy82TtqB"><a href="https://www.gzrecipes.com/en/loscrignodelbuongusto/long-fermentation-bread/">Long Fermentation Bread</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/loscrignodelbuongusto/long-fermentation-bread/embed/#?secret=PSmy82TtqB" width="600" height="338" title="“Long Fermentation Bread” — Delicious Recipes" data-secret="PSmy82TtqB" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/12/29-7-6938071c402551-98342556.jpg1200671Long fermentation bread is something I prepare a bit less often than the various quick-fermentation breads you find on the blog, but it's certainly a preparation to try every once in a while. "Long Fermentation Bread" is a type of bread that is left to rise for a longer period than traditional breads, so it's important to calculate the start time to have the bread ready when you want it. I recommend starting in the morning to have the bread baked by the afternoon of the next day. This prolonged fermentation process allows for a lighter structure, a more pronounced flavor, and a crunchier crust. This type of bread is often used in traditional Italian and French preparations, such as ciabatta, Tuscan bread, or baguette, which require extended rising times to achieve a unique texture and flavor. A truly delicious bread, perfect with a nice spread of Nutella, or with salt and oil, what do you think? If you make this recipe, or others from my blog, feel free to send me a photo of your creation, and if you like, I'll post it on my Facebook page with your name. Approx. 1000 kcal per loaf