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.
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.