Ap Fenugreek Sourdough With Baron's Butter Recipe

Build Levain (evening before bake or 6–8 hours prior)

Mix 125 g active 100% hydration starter with 125 g all-purpose flour and 125 g lukewarm water in a bowl until fully combined. Cover loosely and leave at room temperature (22–24°C / 72–75°F) for 6–8 hours, or until it has expanded and is bubbly and jiggly. Use when at peak activity.

Autolyse

In a large mixing bowl, combine 650 g all-purpose flour and 400 g warm water. Mix until there are no dry pockets; a shaggy, sticky mass is fine. Cover and rest for 30–45 minutes to allow hydration and gluten development.

Incorporate Levain and Salt

After autolyse, add the 375 g levain and 14 g sea salt (dissolve salt in a tablespoon of the dough water if needed). Add 10 g malt syrup or honey if using. Mix by pinching and folding or using a stand mixer on low until evenly distributed; dough will be tacky.

Add Fenugreek

Fold in 6 g dried fenugreek leaves and 6 g lightly toasted, crushed fenugreek seeds. To toast the seeds: heat a small dry skillet over medium heat, add seeds, and toast 1–2 minutes until aromatic — shake constantly to avoid burning. Crush lightly in a mortar and pestle or with the flat of a knife. Ensure the leaves and seeds are evenly distributed by performing a few coil folds in the bowl.

Bulk Fermentation with Stretch & Folds

Cover bowl and let dough rest for bulk fermentation at room temperature (22–24°C / 72–75°F) for 3–4 hours. During the first 2 hours perform 4 sets of stretch-and-folds (every 20–30 minutes): wet hands, reach under the dough, stretch upward and fold over. After folds, return dough to bowl seam side down. Allow dough to rise until ~30–50% volume increase and showing air bubbles under the surface. Total bulk time will vary with temperature and levain strength.

Pre-shape and Bench Rest

Turn dough out onto a lightly floured surface. Using a bench scraper, divide if making two loaves (each roughly 700–800 g) or keep whole. Pre-shape into a round by folding edges toward center to create surface tension. Let rest uncovered for 20–30 minutes.

Final Shape

After bench rest, perform final shaping: tighten by cupping with both hands and rotating on the counter to create a taut surface. If making two loaves, place each seam-side up into well-floured bannetons or bowls lined with a floured towel. If one loaf, use an appropriately sized banneton. Lightly brush or spray an oil coating (about 5 ml olive oil) on the banneton if preferred to reduce sticking. Sprinkle 1 g fenugreek leaves into the bottom of each banneton (optional) to accent the aroma.

Cold Retard (optional but recommended)

Cover bannetons with a plastic bag and refrigerate for 10–14 hours. Cold retard improves flavor and makes scoring easier.

Preheat Oven

At least 45 minutes before baking, place a Dutch oven (or baking stone and steam tray) in the oven and preheat to 250°C (480°F). If using a Dutch oven, preheat with the lid on.

Score and Bake

When ready to bake, carefully invert the loaf onto parchment paper (seam side down). Score the loaf with a sharp lame or razor to control expansion. For a Dutch oven: put the loaf (on parchment) into the hot pot, cover, and bake at 250°C (480°F) for 20 minutes with the lid on. Remove the lid, reduce temperature to 230°C (450°F), and bake for an additional 20–25 minutes until crust is deep golden-brown and internal temperature reaches ~98–100°C (208–212°F). For stone/steam method: load loaf onto stone, introduce steam, bake 20 minutes with steam at 250°C, then remove steam source and reduce to 230°C for 20–30 minutes until done.

Cool

Remove loaf from oven and transfer to a wire rack. Let cool completely for at least 2 hours before slicing to finish crumb set and avoid a gummy texture.

Serve with Baron's Butter

Slice the cooled sourdough. Serve generous pats of Baron's butter at room temperature alongside. For extra effect, spread butter on a warm (slightly cooled) slice so it melts and releases fenugreek aroma. Optionally sprinkle a few extra dried fenugreek leaves on top of buttered slices for garnish.

Storage

Store whole or sliced bread in a paper bag or wrapped in a clean tea towel at room temperature for up to 3 days. For longer storage, slice and freeze; toast or reheat from frozen.