Flower Sourdough with Whipped Brown Honeycomb Butter
Equipment
Ingredients
Sourdough
active sourdough starter (active, room_temperature)
200 g
bread flour (room_temperature)
400 g
water (room_temperature)
280 ml
salt (fine)
9 g
Whipped Brown Honeycomb Butter
unsalted butter (room_temperature)
200 g
honey (room_temperature)
60 g
brown sugar (packed)
30 g
sea salt (flaky)
2 g
Instructions
Autolyse the dough
Mix flour and water to develop gluten before adding starter
Add starter and salt
Incorporate active sourdough starter and salt into the dough
Bulk fermentation with stretch and folds
Let dough rise while performing 4 sets of stretch and folds every 30 minutes
Shape the dough
Create flower pattern by scoring and shaping the dough
Final proof
Let shaped dough proof until it passes the poke test
Preheat oven
Preheat oven with Dutch oven inside to 230°C
Bake the sourdough
Bake covered for 20 minutes, then uncovered for 25 minutes until golden brown
Cool the bread
Remove bread from oven and cool completely on wire rack
Prepare whipped brown honeycomb butter
Whip butter until light and fluffy, then fold in honey and brown sugar
Original recipe
Storage
Store bread in bread bag or wrapped in clean kitchen towel. Honey butter keeps 2 weeks in fridge.
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