Sourdough Bread Recipe
Rodolphe Le Meunier's real nice French butter
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Ingredients
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Levain (sourdough starter build)
Dough
For shaping, proofing and finishing
Method
Levain (sourdough starter build)
- 1
morning or 8–12 hours before mixing
In a clean jar or bowl, mix 100 g active sourdough starter with 100 g water until dissolved, then stir in 100 g bread flour. Cover loosely and leave at room temperature (21–25°C) for 6–8 hours or until doubled and bubbly. Use when it peaks and passes the float test.
Dough
- 2
autolyse (optional extended autolyse for flavor)
In a large mixing bowl, combine 500 g bread flour and 50 g whole wheat flour with 375 g lukewarm water. Mix until there are no dry patches; the dough will be shaggy and sticky. Cover and rest for 45 minutes to 1 hour (or up to 4 hours cold) to hydrate the flour.
- 3
mixing
After autolyse, add 200 g ripe levain to the dough and incorporate by pinching and folding until mostly combined. Sprinkle 12 g salt over the dough, then add 50 g softened unsalted butter in small pieces. Mix by hand using a stretch-and-fold and pinching motion for 4–6 minutes until the dough becomes smoother and the butter is incorporated. The dough should be tacky but cohesive.
- 4
bulk fermentation with folds
Place dough in a lightly oiled container, cover, and begin bulk fermentation at room temperature (21–24°C). Perform a set of four stretch-and-folds in the first 2 hours (every 30 minutes): wet your hand, lift one side of the dough and fold it over the top, rotating the bowl 90°, repeating around the dough. After the last fold, allow the dough to rest undisturbed until it has increased about 20–50% in volume and shows airy bubbles (total bulk fermentation ~3–4 hours depending on room temperature).
- 5
preshape and bench rest
Turn the dough onto a lightly floured surface after the bulk ferment. Using a bench scraper, gently pre-shape into a round by folding edges toward the center. Let rest uncovered for 20–30 minutes to relax the gluten.
- 6
final shaping
Tighten the shape by cupping the dough and dragging it against the work surface to create surface tension, or perform letter folds to make a bâtard. Place seam-side up in a well-dusted banneton (rice flour or bread flour), tuck any loose ends under to create a smooth top. Dust the top lightly with flour.
- 7
proofing (cold retard recommended)
Cover the banneton with a plastic bag and place in the refrigerator for 10–18 hours for a cold proof. If proofing at room temperature, allow 2–3 hours until the dough is slightly jiggly and has expanded but not doubled.
Baking and finishing
- 8
preheat and prepare
Place a Dutch oven or baking stone with a steam tray in the oven and preheat to 250°C (480°F) for at least 45 minutes. If using a baking stone, preheat a heavy roasting pan on the lower rack to hold water for steam.
- 9
transfer and score
Carefully invert the banneton onto a piece of parchment (if using a Dutch oven) or a peel (if using a stone). Score the dough with a sharp lame or razor to control expansion (single long slash for bâtard, or a cross for boule).
- 10
bake with steam
For Dutch oven: place dough (on parchment) into the preheated Dutch oven, cover, and bake at 250°C (480°F) for 20 minutes, then remove the lid and reduce temperature to 230°C (450°F) and bake an additional 20–25 minutes until deep golden brown and crust is crisp. For stone method: slide dough onto the stone, pour 200 ml boiling water into the steam tray, close oven quickly, bake at 250°C for 20 minutes, then vent and bake another 20–25 minutes until deeply browned.
- 11
finish
If crust is browning too quickly, tent with foil for the final 5–10 minutes. The loaf is done when internal temperature reaches 96–99°C (205–210°F) or when it sounds hollow when tapped on the bottom.
- 12
cool
Remove the loaf and cool completely on a wire rack for at least 2 hours before slicing to allow the crumb to set. Serve slices with Rodolphe Le Meunier-style softened butter for an authentic French experience.
