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Ingredients
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Sourdough Bread
Seasonal Focaccia
Cultured Butter
Method
Sourdough Bread
- 1
Prepare the Dough
In a large bowl, mix the bread flour and water until combined. Add the sourdough starter and salt, and mix until a shaggy dough forms.
- 2
Bulk Fermentation
Let the dough rest at room temperature for 4-5 hours, stretching and folding every hour.
- 3
Shape and Proof
Shape the dough into a round and place it in a floured banneton. Cover and let proof for 2-3 hours.
- 4
Bake
Preheat the oven to 250°C (482°F). Transfer the dough to a hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden.
Seasonal Focaccia
- 5
- 6
First Rise
Cover the dough and let it rise in a warm place for 1-2 hours until doubled in size.
- 7
Shape and Second Rise
Spread the dough onto a greased baking sheet. Dimple the surface with your fingers, then top with rosemary and tomatoes. Let rise for another 30-45 minutes.
- 8
Bake
Preheat the oven to 220°C (428°F). Bake for 20-25 minutes until golden brown.
Cultured Butter
- 9
Prepare the Cream
In a bowl, combine heavy cream and cultured buttermilk. Let sit at room temperature for 12-24 hours until thickened.
- 10
Churn the Butter
Beat the mixture in a stand mixer until the butter separates from the buttermilk (about 10 minutes).
- 11
Rinse and Add Salt
Rinse the butter under cold water to remove buttermilk. Mix in salt to taste.