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Sourdough Bread with Butter
Created by: Howcan Team
Ingredients
- 1 cup active sourdough starter
- 1 1/2 cups lukewarm water
- 4 cups bread flour
- 2 teaspoons salt
- 1/4 cup unsalted butter, softened
Instructions
- In a large mixing bowl, combine 1 cup of active sourdough starter with 1 1/2 cups of lukewarm water.
- Add 4 cups of bread flour and 2 teaspoons of salt to the bowl. Mix until a shaggy dough forms.
- Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 30 minutes.
- After 30 minutes, perform a series of stretch and folds on the dough. Cover and let it rest for another 30 minutes. Repeat this process 4 times, allowing the dough to rest for 30 minutes between each set of stretch and folds.
- After the final set of stretch and folds, cover the bowl and let the dough rise at room temperature for 3-4 hours, or until it has doubled in size.
- Once the dough has doubled, gently transfer it to a floured work surface. Shape the dough into a round loaf and place it into a floured proofing basket or a bowl lined with a floured kitchen towel, seam side up.
- Cover the loaf with a kitchen towel and let it rise at room temperature for 1-2 hours, or until it has visibly expanded.
- Preheat the oven to 450°F (230°C). Place a Dutch oven or a baking dish with a lid into the oven to preheat as well.
- Carefully remove the preheated Dutch oven from the oven. Gently transfer the risen dough into the hot pot, seam side down. Score the top of the dough with a sharp knife.
- Cover the pot with the lid and place it back into the oven. Bake for 30 minutes with the lid on.
- After 30 minutes, remove the lid and continue baking for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Once the bread is baked, carefully remove it from the pot and let it cool on a wire rack for at least 1 hour before slicing.
- Once the bread has cooled, slice it and spread each slice with a generous amount of softened unsalted butter. Enjoy!
Sourdough bread with butter has a rich history dating back to ancient Egypt, where the first recorded instance of sourdough fermentation occurred. This tangy, chewy bread gained popularity during the California Gold Rush, when miners relied on it for sustenance. Today, San Francisco is renowned for its sourdough bread, with iconic bakeries like Boudin Bakery and Tartine Bakery perfecting the craft. The key to this dish lies in the quality of the sourdough starter, which imparts a distinct flavor. While butter is the classic accompaniment, some chefs elevate the dish with flavored butters or artisanal varieties. For the best experience, seek out freshly baked sourdough from a reputable bakery.
870 min
1 loaf
180 per slice calories
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