1Slice or shred a stick of butter and stick it in the freezer.
2Slice or shred a stick of butter and stick it in the freezer.
3Slice or shred a stick of butter and stick it in the freezer.
4Mix the active bubbly starter, sparkling water, and salt.
5Mix the active bubbly starter, sparkling water, and salt.
6Mix the active bubbly starter, sparkling water, and salt.
7Add the unbleached bread flour and mix it up until your dough is shaggy.
8Add the unbleached bread flour and mix it up until your dough is shaggy.
9Add the unbleached bread flour and mix it up until your dough is shaggy.
10Cover the dough and let it proof on the counter for 30 minutes.
11Cover the dough and let it proof on the counter for 30 minutes.
12Cover the dough and let it proof on the counter for 30 minutes.
13Perform the first stretch and fold by grabbing the dough, scooping it up, pulling it up, and folding it over.
14Perform the first stretch and fold by grabbing the dough, scooping it up, pulling it up, and folding it over.
15Perform the first stretch and fold by grabbing the dough, scooping it up, pulling it up, and folding it over.
16Cover the dough and let it proof on the counter for 30 minutes.
17Cover the dough and let it proof on the counter for 30 minutes.
18Cover the dough and let it proof on the counter for 30 minutes.
19Perform the second stretch and fold, sprinkling the frozen butter in between each stretch and fold.
20Perform the second stretch and fold, sprinkling the frozen butter in between each stretch and fold.
21Perform the second stretch and fold, sprinkling the frozen butter in between each stretch and fold.
22Cover the dough and let it proof on the counter for another 30 minutes.
23Cover the dough and let it proof on the counter for another 30 minutes.
24Cover the dough and let it proof on the counter for another 30 minutes.
25Perform the final stretch and fold.
26Perform the final stretch and fold.
27Perform the final stretch and fold.
28Cover the dough and let it proof on the counter overnight (or 6-8 hours).
29Cover the dough and let it proof on the counter overnight (or 6-8 hours).
30Cover the dough and let it proof on the counter overnight (or 6-8 hours).
31In 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.
32In 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.
33In 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.
34Scoop the shaped dough into a proofing basket and cover it up.
35Scoop the shaped dough into a proofing basket and cover it up.
36Scoop the shaped dough into a proofing basket and cover it up.
37Let the dough rise for about an hour on the counter.
38Let the dough rise for about an hour on the counter.
39Let the dough rise for about an hour on the counter.
40Preheat your oven with a Dutch oven inside for 30 minutes at 450°F.
41Preheat your oven with a Dutch oven inside for 30 minutes at 450°F.
42Preheat your oven with a Dutch oven inside for 30 minutes at 450°F.
43Dump the sourdough onto a parchment paper sheet and score the loaf.
44Dump the sourdough onto a parchment paper sheet and score the loaf.
45Dump the sourdough onto a parchment paper sheet and score the loaf.
46Bake the loaf in the preheated Dutch oven at 450°F for 30 minutes, keeping the lid on.
47Bake the loaf in the preheated Dutch oven at 450°F for 30 minutes, keeping the lid on.
48Bake the loaf in the preheated Dutch oven at 450°F for 30 minutes, keeping the lid on.
49Reduce the heat to 425°F and bake an additional 10 to 15 minutes or until the internal temperature reads around 197 to 205°F.
50Reduce the heat to 425°F and bake an additional 10 to 15 minutes or until the internal temperature reads around 197 to 205°F.
51Reduce the heat to 425°F and bake an additional 10 to 15 minutes or until the internal temperature reads around 197 to 205°F.
52Let the loaf rest and cool before cutting into it.
53Let the loaf rest and cool before cutting into it.
54Let the loaf rest and cool before cutting into it.
Ingredients
1 stick salted butter, shredded
1 stick salted butter, shredded
1 stick salted butter, shredded
130 g sourdough starter
130 g sourdough starter
130 g sourdough starter
0.5 cup sourdough starter
0.5 cup sourdough starter
0.5 cup sourdough starter
1 12 oz can plain sparkling water
1 12 oz can plain sparkling water
1 12 oz can plain sparkling water
15 g salt
15 g salt
15 g salt
2 tsps salt
2 tsps salt
2 tsps salt
520 Grams unbleached bread flour
520 Grams unbleached bread flour
520 Grams unbleached bread flour
3.5 cups unbleached bread flour
3.5 cups 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.