Sourdough & Salted Butter Recipe
Make Sourdough & Salted Butter Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread
Salted Butter
Method
Bread Preparation
- 1
Mixing the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the sourdough starter and water to the bowl. Mix until a shaggy dough forms.
- 2
Kneading
Transfer the dough onto a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic.
- 3
Bulk Fermentation
Place the kneaded dough back into the mixing bowl, cover with a damp cloth, and let it rest for 4 hours at room temperature. During this time, stretch and fold the dough every hour.
- 4
Shaping
After the bulk fermentation, gently remove the dough from the bowl and shape it into a round loaf. Place it seam side down in a lightly floured proofing basket.
- 5
Final Proof
Cover the dough with a cloth and let it proof for another 2 hours at room temperature or overnight in the fridge for better flavor.
- 6
Baking
Preheat the oven to 230°C (450°F). Place a Dutch oven inside to heat. Once hot, carefully place the dough into the 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.
- 7
Cooling
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Salted Butter Preparation
- 8
Soften the Butter
Allow the unsalted butter to sit at room temperature for about 30 minutes until it becomes soft and spreadable.
- 9
Mix with Salt
In a small bowl, combine the softened butter with sea salt. Mix well until the salt is fully incorporated.
- 10
Chill
Transfer the salted butter to a small dish or mold and refrigerate for at least 30 minutes to firm up before serving.
