Directions
- 1Slice or shred a stick of butter and stick it in the freezer.
- 2Mix the active bubbly starter, sparkling water, and salt.
- 3Add the unbleached bread flour and mix it up until your dough is shaggy.
- 4Cover the dough and let it proof on the counter for 30 minutes.
- 5Perform the first stretch and fold by grabbing the dough, scooping it up, pulling it up, and folding it over.
- 6Cover the dough and let it proof on the counter for 30 minutes.
- 7Perform the second stretch and fold, sprinkling the frozen butter in between each stretch and fold.
- 8Cover the dough and let it proof on the counter for another 30 minutes.
- 9Perform the final stretch and fold.
- 10Cover the dough and let it proof on the counter overnight (or 6-8 hours).
- 11In the morning, shape your dough into the shape of a piece of paper, fold it like a letter, spin it, and roll it up, taping it to build surface tension.
- 12Scoop the shaped dough into a proofing basket and cover it up.
- 13Let the dough rise for about an hour on the counter.
- 14Preheat your oven with a Dutch oven inside for 30 minutes at 450°F.
- 15Dump the sourdough onto a parchment paper sheet and score the loaf.
- 16Bake the loaf in the preheated Dutch oven at 450°F for 30 minutes, keeping the lid on.
- 17Reduce the heat to 425°F and bake an additional 10 to 15 minutes or until the internal temperature reads around 197 to 205°F.
- 18Let the loaf rest and cool before cutting into it.
Ingredients
- 1 stick salted butter, shredded
- 130 g sourdough starter
- 0.5 cup sourdough starter
- 1 12 oz can plain sparkling water
- 15 g salt
- 2 tsps salt
- 520 Grams unbleached bread flour
- 3.5 cups unbleached bread flour
Equipment
Dutch ovenproofing basketparchment paper
Tips
- Taping the dough builds surface tension and helps it hold its shape as it bakes.
- Cold proofing is not necessary unless you like a super sour loaf.
- Scoring the loaf helps it to rise more evenly.
- Leaving the lid on the Dutch oven creates a softer crust.
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