Bread And Butter Recipe

Mix

In a large mixing bowl, combine 3.5 cups lukewarm water and 1 cup ripe levain; whisk to dissolve. Add 4.5 cups bread flour and 0.5 cup whole wheat flour. Stir with a dough scraper or wooden spoon until no dry flour remains and a shaggy, sticky dough forms (about 1–2 minutes). Cover bowl and let rest (autolyse) 30 minutes.

Salt and develop

After autolyse, sprinkle 2.5 tsp fine sea salt over the dough and pour in 1 tablespoon olive oil if using. Mix thoroughly by folding and pinching in the bowl until salt is incorporated (about 2 minutes). Over the next 2 hours at room temperature (21–24°C), perform four sets of stretch-and-folds at 30-minute intervals: reach under the dough, stretch one side up and fold over, rotate bowl 90°, and repeat until all four sides have been folded. Between sets let dough rest covered.

Bulk ferment and shape

After the final fold, allow the dough to bulk ferment until it increases about 25–50% and shows gas bubbles on the surface and underside (total bulk time ~3–4 hours depending on starter activity and temperature). Lightly flour your bench, tip dough out, pre-shape into a loose round and bench rest 20 minutes. Final shape into a tight boule or bâtard by cupping and rolling against the countertop to create surface tension.

Proof (cold retard, optional for flavor)

Place shaped loaf seam-side up in a well-floured banneton or bowl lined with a floured towel. Cover and refrigerate for 8–18 hours for best flavor and oven spring. If short on time, proof at room temperature for 1.5–2 hours until puffy and nearly doubled.

Bake

Preheat oven to 475°F (245°C) with a Dutch oven or baking stone inside for at least 45 minutes. When ready, invert loaf onto parchment, score the top with a sharp blade, and slide into the preheated Dutch oven (or onto the stone). If using a Dutch oven, place lid on and bake 20 minutes; remove lid and bake an additional 20–25 minutes until deep golden-brown and internal temperature is 205–210°F (96–99°C). If using a stone, add steam for first 15 minutes (tray of boiling water or spray) then continue baking until done.

Cool

Remove the bread from the oven and cool on a wire rack at least 1 hour before slicing. Cooling finishes interior crumb set and prevents gummy texture.

Culturing the cream

Pour 2 cups heavy cream into a clean jar or bowl. Stir in 2 tsp plain whole-milk yogurt or buttermilk, cover loosely and let sit at room temperature (70–75°F / 21–24°C) for 12–18 hours until cream smells slightly tangy and has thickened slightly. Refrigerate if culturing longer, but do not let it sour excessively.

Churn

Pour the cultured cream into a stand mixer fitted with the whisk or use a hand mixer. Whisk at medium-high speed. The cream will first become whipped cream, then overwhip and break into butter solids and pale buttermilk (this takes 6–12 minutes depending on speed). When butter solids separate and clump, stop mixing.

Drain buttermilk

Pour off the liquid buttermilk and reserve for baking or discard. Use a spatula or your hands to gather the butter solids into a ball in the bowl.

Wash the butter

To remove remaining buttermilk (which shortens shelf life), add 1/2 cup very cold ice water to the butter solids and gently knead or press with a spatula; pour off cloudy water. Repeat 3–4 times until the wash water runs clear. Squeeze or press out as much water as possible.

Salt & finish

Work 1/2 tsp fine sea salt into the butter to taste. Optionally mix in 1 tsp finely chopped fresh herbs. Shape butter into a log or pack into a ramekin, cover and refrigerate. Use at room temperature for spreading.

Slice cooled Wayward Levain Rustic bread into thick wedges. Serve with slices or pats of housemade cultured butter. Sprinkle a small pinch of coarse or flaky salt over the butter if desired. Offer additional herbs on the side for garnish.