Humble Bakery Sourdough & Coppertree Farms Butter Recipe
Make Humble Bakery Sourdough & Coppertree Farms Butter Recipe in just 15h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sourdough Loaf (from Humble Bakery style)
CopperTree Farms Butter & Finish
Method
Sourdough Loaf (from Humble Bakery style)
- 1
Autolyse
In a large mixing bowl, combine 500 g bread flour and 50 g whole wheat flour. Add 360 ml lukewarm water and mix until no dry flour remains; a rough, shaggy mass is fine. Cover with a towel and let rest 30–45 minutes. This hydrates the flour and starts gluten development.
- 2
Mix with starter and salt
After autolyse, add 120 g active sourdough starter across the dough. Sprinkle 10 g salt on top. Use wet hands to pinch and fold the dough, incorporating the starter and salt evenly. Work for 2–3 minutes until combined; the dough will be sticky.
- 3
Bulk fermentation with stretch and folds
Cover the bowl and let the dough bulk ferment at room temperature (about 22–24°C) for 3–4 hours. During the first 2 hours, perform 4 sets of stretch-and-folds at 20–30 minute intervals: reach under one side of the dough, stretch upward, fold over the top; rotate the bowl and repeat 4–6 times per set. After the final set, leave the dough to rise until it has increased by ~30–50% and shows bubbles on the surface.
- 4
Pre-shape and bench rest
Lightly flour your work surface. Turn the dough out and gently pre-shape into a round by folding edges into the center. Let rest seam-side down for 20–25 minutes, uncovered.
- 5
- 6
Final proof (cold retard recommended)
Cover the basket with a plastic bag and refrigerate for 10–14 hours for flavor development (overnight). Alternatively, proof at room temperature 2–3 hours until puffy but not overproofed.
- 7
Preheat and score
Preheat oven to 250°C (480°F) with a Dutch oven or baking stone and steam tray inside for at least 45 minutes. When ready, carefully invert the proofed loaf onto parchment, slash the top with a lame or sharp knife (1–2 shallow scores or a single long slash) to control expansion.
- 8
Bake
Place the loaf (on parchment) into the hot Dutch oven; cover and bake 20 minutes at 250°C (covered) to trap steam. After 20 minutes, remove the lid, reduce temperature to 220°C (430°F), and bake uncovered for another 18–25 minutes until the crust is deep golden brown and internal temperature reaches 96°C (205°F). Total bake ~40–45 minutes.
- 9
Cool
Remove loaf from oven and transfer to a wire rack. Let cool at least 1 full hour before slicing to finish crumb set and flavor development.
CopperTree Farms Butter & Finish
- 10
Soften and flavor the butter
Place 115 g unsalted farm butter in a small bowl and let come to room temperature (soft but not melted), about 20–30 minutes. If short on time, cut into small cubes to soften faster. Add 1 tsp finely flaked sea salt (adjust to taste), 1 tbsp finely minced chives and 1/2 tsp lemon zest if using. Mash with a fork until smooth and fully combined.
- 11
- 12
Serve
Slice the cooled sourdough loaf. Spread a generous layer of CopperTree Farms butter on each warm or room-temperature slice. Finish with a light sprinkle of flaky sea salt if desired. Enjoy immediately.