Artisan Sourdough with Whipped Salted Butter Recipe

Artisan Sourdough with Whipped Salted Butter: The Perfect Pairing

Discover the art of baking artisan sourdough bread paired with creamy whipped salted butter. This recipe guides you through creating a perfectly crusty loaf with a tender crumb, complemented by a rich, airy butter spread. Ideal for breakfast, brunch, or as a side, this combination is sure to impress. With detailed steps and pro tips, you’ll master the techniques for both bread and butter, resulting in a delightful homemade treat.

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Resting 30 minutes mins

Total Time 2 hours hrs

Servings 8

Ingredients

  

• 50 g active sourdough starter
• 600 g bread flour
• 10 g fine sea salt
• 450 g water room temperature
• 200 g unsalted butter softened
• 1 tsp sea salt flakes
• 1 tbsp fresh rosemary optional
• 2 tbsp all-purpose flour for dusting

Instructions

 

• Feed your sourdough starter 8-12 hours before mixing the dough. Combine 50g starter, 100g bread flour, and 100g water in a jar. Stir well, cover, and let it sit at room temperature.
• In a large bowl, mix 500g bread flour and 350g water until no dry flour remains. Cover and let it rest for 30-60 minutes.
• Add 100g active starter and 10g salt to the autolyse mixture. Mix until fully incorporated.
• Perform stretch and folds every 30 minutes for 2 hours. Cover the bowl and let it ferment for 4-6 hours at room temperature, until it has doubled in size.
• Gently shape the dough into a round or oval loaf. Place it seam-side up in a floured proofing basket or bowl. Cover and refrigerate overnight (8-12 hours).
• Preheat your oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.
• Carefully transfer the proofed dough into the hot Dutch oven. Score the top with a lame or sharp knife. Bake with the lid on for 20 minutes, then remove the lid and bake for an additional 20-25 minutes, until the crust is deep golden brown.
• Let the bread cool on a wire rack for at least 30 minutes before slicing.
• Leave 200g unsalted butter at room temperature until softened, about 1-2 hours.
• Using a stand mixer or hand mixer, whip the butter on medium-high speed for 5-7 minutes, until light and airy. Add 1 tsp sea salt flakes and 1 tbsp chopped fresh rosemary (optional). Mix until combined.
• Transfer the whipped butter to a bowl, cover, and refrigerate until ready to serve.

The Perfect Pairing: Artisan Sourdough with Whipped Salted Butter

There’s something truly special about the combination of a perfectly baked sourdough loaf and a generous spread of whipped salted butter. In this recipe, I’ll guide you through the process of creating your own artisan sourdough, complete with a creamy, whipped butter that elevates every bite. To make this recipe, you’ll need a kitchen scale, a Dutch oven, and a stand mixer or hand mixer for the butter.

Here’s a quick overview: Mix and ferment a sourdough starter, shape the dough, and bake it to perfection. Meanwhile, whip salted butter until light and airy. Serve the warm bread with the butter for a delightful treat.

Key Ingredients Guide

Before we the recipe, let’s break down the key ingredients and their roles in creating this delicious pairing.

• Sourdough Starter: The heart of our bread, providing flavor and structure.
• Bread Flour: High in protein, essential for gluten development and a chewy texture.
• Salt: Enhances flavor and controls yeast activity.
• Water: Activates the starter and hydrates the flour.
• Unsalted Butter: The base for our whipped butter, providing richness and creaminess.
• Sea Salt Flakes: Adds a crunchy, salty contrast to the smooth butter.
• Fresh Rosemary: Optional, but adds a fragrant, herbal note to the butter.

Step-by-Step Preparation

Sourdough Bread

Let’s start with the sourdough bread. This process requires time and patience, but the results are well worth it.

1. Feed Your Starter: Begin by feeding your sourdough starter 8-12 hours before you plan to mix the dough. Combine 50g starter, 100g bread flour, and 100g water in a jar. Stir well, cover, and let it sit at room temperature.
2. Autolyse: In a large bowl, mix 500g bread flour and 350g water until no dry flour remains. Cover and let it rest for 30-60 minutes.
3. Add Starter and Salt: Add 100g active starter and 10g salt to the autolyse mixture. Mix until fully incorporated.
4. Bulk Fermentation: Perform stretch and folds every 30 minutes for 2 hours. Cover the bowl and let it ferment for 4-6 hours at room temperature, until it has doubled in size.
5. Shape and Proof: Gently shape the dough into a round or oval loaf. Place it seam-side up in a floured proofing basket or bowl. Cover and refrigerate overnight (8-12 hours).

Whipped Salted Butter

While the bread proofs, prepare the whipped butter.

1. Softened Butter: Leave 200g unsalted butter at room temperature until softened, about 1-2 hours.
2. Whip: Using a stand mixer or hand mixer, whip the butter on medium-high speed for 5-7 minutes, until light and airy. Add 1 tsp sea salt flakes and 1 tbsp chopped fresh rosemary (optional). Mix until combined.
3. Chill: Transfer the whipped butter to a bowl, cover, and refrigerate until ready to serve.

Cooking Process

Now it’s time to bake the bread and bring everything together.

1. Preheat Oven: Preheat your oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.
2. Score and Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top with a lame or sharp knife. Bake with the lid on for 20 minutes, then remove the lid and bake for an additional 20-25 minutes, until the crust is deep golden brown.
3. Cool: Let the bread cool on a wire rack for at least 30 minutes before slicing.

Variations

Feel free to experiment with these variations to make the recipe your own:

• Herbed Butter: Add different herbs like thyme, parsley, or chives to the whipped butter.
• Seeded Bread: Incorporate seeds like sunflower, pumpkin, or sesame into the dough before shaping.
• Whole Grain: Substitute part of the bread flour with whole wheat or rye flour for a nuttier flavor.

Serving Suggestions

Serve this artisan sourdough with whipped salted butter as a centerpiece for your meal. Here are some ideas:

• Pair with a hearty soup or stew for a comforting meal.
• Serve alongside a cheese board and charcuterie for a sophisticated appetizer.
• Toast the bread and top with avocado, smoked salmon, or a fried egg for a delicious breakfast.

Storage & Reheating

Proper storage will keep your bread and butter fresh for longer.

• Bread: Store in a paper bag or bread box at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight container for up to 3 months.
• Butter: Keep the whipped butter in an airtight container in the refrigerator for up to 2 weeks. Let it come to room temperature before serving.

Pro Tips

Here are some additional tips to ensure your sourdough and whipped butter turn out perfectly:

• Starter Activity: Ensure your starter is active and bubbly before using it in the dough.
• Hydration: Adjust the water amount based on your flour’s absorption rate. The dough should be tacky but not sticky.
• Scoring: Practice scoring techniques to create beautiful patterns on your bread.
• Butter Temperature: For the creamiest whipped butter, ensure the butter is softened but not melted.

FAQ

Can I use store-bought sourdough starter?

Yes, you can use store-bought starter, but make sure it’s active and well-maintained. Feed it regularly before using it in the recipe.

How do I know when the bread is fully baked?

The bread is fully baked when it sounds hollow when tapped on the bottom. An internal temperature of 205°F (96°C) is also a good indicator.

Can I make the whipped butter ahead of time?

Absolutely! The whipped butter can be made up to 2 weeks in advance and stored in the refrigerator. Let it come to room temperature before serving for the best texture.

What if my dough is too sticky to handle?

If your dough is too sticky, perform additional stretch and folds during bulk fermentation. You can also lightly flour your hands and work surface when shaping the loaf.

Sofia Andersson

Sofia writes for the Smart Prep category, covering meal planning strategies, batch cooking techniques, and weekly prep guides. Her articles help busy families organize their cooking to save time and money.