Thuet’s Artisanal Sourdough Bread Recipe
Whipped butter with Maldon sea salt
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Ingredients
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Bread
Whipped Butter
Method
Bread Preparation
- 1
Mix the Dough
In a large bowl, combine the all-purpose flour, active sourdough starter, and water. Mix until a shaggy dough forms.
- 2
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
- 3
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 4-6 hours or until doubled in size.
- 4
Shape the Loaf
Once risen, turn the dough out onto a floured surface, gently deflate it, and shape it into a round loaf.
- 5
Second Rise
Place the shaped loaf in a proofing basket, cover, and let rise for another 1-2 hours.
- 6
Preheat the Oven
Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat.
- 7
Bake the Bread
Carefully transfer the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- 8
Cool the Bread
Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
Whipped Butter Preparation
- 9
Whip the Butter
In a mixing bowl, beat the unsalted butter with a hand mixer until it becomes light and fluffy.
- 10
Add Sea Salt
Gradually add Maldon sea salt to taste, mixing until well incorporated.
- 11
Serve
Serve the whipped butter alongside the freshly baked sourdough bread.