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Ingredients
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Bread
Butter
Method
Bread Preparation
Mix the Dough
In a large bowl, combine the all-purpose flour and salt. Mix well. Add the sourdough starter and water to the flour mixture. Stir until a shaggy dough forms.
Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
First Rise
Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for about 4-6 hours, or until doubled in size.
Shape the Dough
Once risen, gently deflate the dough and shape it into a round loaf. Place it seam side down in a floured proofing basket. Cover and let it rise for another 2-3 hours.
Preheat the Oven
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
Bake the Bread
Carefully remove the hot Dutch oven from the oven. Place the dough inside (you can score the top with a knife for aesthetic purposes) and cover with the lid. Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes until golden brown.
Cool the Bread
Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
Butter Preparation
Culturing Butter
In a bowl, allow the unsalted butter to soften at room temperature. Once soft, mix in sea salt to taste until well incorporated.
Serve
Serve the freshly baked sourdough bread with a generous spread of cultured butter.