•INGREDIENTS:
Bread flour: 500g
Unsalted butter: 30g, cubed
Sugar: 15g
Salt: 10g
Sourdough starter (active): 100g
Water: 300g
•INSTRUCTIONS:
1. Mix the Dough:
Weigh all ingredients for accuracy.
In a stand mixer with the paddle attachment, combine the flour, butter, sugar, and salt. Mix until the butter forms a crumbly texture with the flour.
Add the sourdough starter and water, then mix until combined. The dough should be slightly sticky and elastic. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes.
2. Knead the Dough:
After resting, switch to the dough hook attachment and knead on medium-low speed for 6-8 minutes. The dough should be soft and supple, not sticking to your hands. If it feels too sticky, add a light dusting of flour.
3. Bulk Rise:
Cover the bowl again with plastic wrap or a damp towel. Let the dough rise overnight at room temperature (68°F / 20°C) for about 10-12 hours, until it has doubled in size.
4. Shape and Final Rise:
In the morning, turn the dough onto a lightly floured surface and divide it into equal portions (if making multiple loaves).
Shape each portion into a loaf and place in a greased bread pan. Cover with a towel and let it rise for about 1-2 hours until it has reached the top of the pan.
5. Bake:
Preheat the oven to 375°F (190°C).
Bake the loaves for 35-40 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Let cool on a wire rack before slicing.
