Sour Dough / Vermont Butter Recipe

Confirm starter readiness

Make sure your sourdough starter is active and bubbly — fed 4–8 hours before use (or when it has doubled and passes the float test). Measure 150 g of starter and keep at room temperature until mixing.

Autolyse

In a large mixing bowl, combine 450 g bread flour and 50 g whole wheat flour. Pour in 360 g lukewarm water and mix with a spatula until no dry flour remains. Cover and let rest for 30–45 minutes. This hydrates the flour and begins gluten development.

Add starter and salt

After autolyse, add 150 g active starter to the dough. Mix by pinching and folding until incorporated. Sprinkle 10 g sea salt over the dough and continue to mix by pinching and folding for 3–5 minutes until the salt is evenly distributed and the dough feels slightly tacky but cohesive.

Bulk fermentation with stretch and folds

Transfer the dough to a lightly oiled container. Perform a set of stretch-and-folds every 30 minutes for the first 2 hours (4 sets total): reach under the dough, stretch it up and fold it over itself, rotating the bowl each time. After the last set, allow the dough to continue bulk ferment at room temperature (about 22–24°C) until it has increased by ~30–60% and shows bubbles on the surface and sides, about 2–4 more hours depending on temperature. Total bulk fermentation typically 4–6 hours.

Pre-shape and bench rest

Turn the dough out onto a lightly floured surface. Gently pre-shape into a round by folding edges toward the center. Let rest seam-side down for 20–30 minutes, uncovered, to relax the gluten.

Final shape

After bench rest, shape the dough into a tight boule (or bâtard): cup your hands around the dough and use a dragging motion to create surface tension. Place seam-side up into a floured proofing basket (banneton) or bowl lined with a well-floured tea towel.

Final proof (room temp or retard)

Proof at room temperature for 1–2 hours until slightly puffy, or for better flavor and ease of scoring, refrigerate (retard) for 10–16 hours. If refrigerated, remove 1 hour before baking to take off chill (optional).

Preheat oven and prepare vessel

30–45 minutes before baking, place your Dutch oven (or baking stone + steam tray) in the oven and preheat to 250°C (480°F). A very hot vessel helps oven spring.

Score and bake

Carefully invert the proofed loaf onto a piece of parchment. Using a lame or sharp knife, score the top with a shallow 1/4–1/2 inch slash to control expansion. Lift the loaf (on parchment) into the preheated Dutch oven, cover, and bake at 250°C (480°F) for 20 minutes with the lid on to trap steam. After 20 minutes, reduce heat to 230°C (450°F), remove the lid, and bake for an additional 18–25 minutes until the crust is deep golden brown and the internal temperature reaches about 98–99°C (209–210°F).

Cool

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

Prepare butter

While the loaf cools, take 60 g room-temperature Vermont-style unsalted butter. If you want a slightly salted finish, mix in up to 1/4 tsp fine sea salt into the butter. For a richer spread, soften an additional 30 g butter for serving.

Serve

When bread has cooled, slice to desired thickness. Spread a thin layer of the Vermont butter on warm or room-temperature slices so it melts slightly into the crumb. If desired, sprinkle a tiny pinch of fine sea salt (up to 1 tsp total) on buttered slices for contrast.