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Ingredients
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Sourdough (Rich Table-style)
House Cultured Butter
Method
Sourdough (Rich Table-style)
- 1
Autolyse
In a large mixing bowl, combine the bread flour and warm water. Mix until no dry flour remains; it will be shaggy. Cover and let rest 30–45 minutes. This hydrates the flour and develops gluten before adding starter and salt.
- 2
Mix and Incorporate Butter
After autolyse, sprinkle the salt over the dough and add the active sourdough starter. Mix by hand or with a dough hook until incorporated (about 3–5 minutes). Add the cold cubed unsalted butter a few pieces at a time, pinching or kneading into the dough until fully absorbed. The dough will be sticky and smooth. Add the whole milk and mix for another 1–2 minutes to incorporate; milk enriches the crumb and helps with browning.
- 3
Bulk Fermentation with Stretch & Folds
Cover the bowl and let dough rest at room temperature (about 23–25°C / 73–77°F) for 4–5 hours, performing 4 sets of stretch-and-folds during the first 2 hours (every 20–30 minutes). Between sets the dough should become smoother and stronger. After the last fold, allow the dough to rise until it has increased by about 30–50% and shows airy bubbles on the surface—timing varies with starter activity and room temperature.
- 4
Pre-shape and Bench Rest
Turn the dough out onto a lightly floured surface. Pre-shape into a loose round, cover, and rest 20–30 minutes. This relaxes the gluten before final shaping.
- 5
Final Shape and Proof
Tighten the dough into your desired shape (boule or bâtard), creating surface tension by dragging the dough across the counter. Place seam-side up in a well-floured banneton or bowl lined with a floured towel. Cover and refrigerate for an overnight cold proof 10–14 hours, or proof at room temperature 2–4 hours until puffy but not overproofed.
- 6
Score and Bake
Preheat oven to 250°C (480°F) with a Dutch oven or baking stone and steam source inside for at least 45 minutes. When ready to bake, invert the loaf onto parchment, score with a lame or sharp knife, and transfer into the preheated Dutch oven (or onto the stone). If using a Dutch oven, cover and bake 20 minutes, then remove the lid and lower temperature to 220°C (430°F) and bake an additional 18–25 minutes until deeply golden brown and internal temperature reaches about 96°C (205°F). For stone baking, introduce steam for the first 12 minutes, then vent and bake until the crust deepens.
- 7
Cool
Remove the loaf and cool completely on a rack for at least 2 hours before slicing. This allows the crumb to set and flavors to develop.
House Cultured Butter
- 8
Culture the Cream
Pour the heavy cream into a clean jar or bowl. Whisk in the plain yogurt or buttermilk thoroughly. Cover loosely (allowing a little airflow) and leave at room temperature (about 21–24°C / 70–75°F) for 12–18 hours, until the cream smells slightly tangy and tastes cultured. It will thicken a little but may not be as thick as sour cream.
- 9
Chill the Cultured Cream
After culturing, refrigerate the cream for at least 2–4 hours until very cold. Cold cream whips into butter more cleanly and separates faster.
- 10
Churn or Whip to Make Butter
Pour the chilled cultured cream into the bowl of a stand mixer fitted with a whisk attachment, or use a hand mixer or churn. Whip on medium-high speed: first you will get whipped cream, then the fat will break, forming butter solids and buttermilk (a thin liquid). This can take 5–12 minutes depending on equipment and temperature. When butter solids clump and separate from the liquid, stop.
- 11
Separate and Wash Butter
Pour off the buttermilk (reserve for baking or discard). Spoon the butter solids into a fine-mesh sieve and press gently to remove excess liquid. Transfer the butter to a bowl and gently knead or press under cold ice water (use the 120 ml ice water) until the wash runs clear; this removes residual buttermilk and helps the butter keep longer. Replace the ice water once or twice during washing.
- 12
Season and Finish
If you want salted butter, sprinkle the 4 g sea salt over the butter and knead until evenly distributed. Shape the butter into a log or pack into a ramekin. Wrap in parchment and chill. Store in the refrigerator for up to 2 weeks or freeze for longer storage. Use generously on slices of warm sourdough.
