Buttermilk Sourdough Bread

AuthorTeresa L Greenway
Rating
Yields1 Serving
Ingredients
 220 g Active Sourdough StarterAt 100% hydration
 300 g Water
 300 g ButtermilkFull fat buttermilk
 20 g Oil
 900 g Bread flourYou can use part bread flour and part all purpose flour if you prefer.
 20 g Salt
Method
1

Measure your water and buttermilk into a medium saucepan and over low heat bring the mixture to a warm 100F/37C.

2

Add the warm buttermilk water mixture, the sourdough starter and the oil to your mixing bowl or dough trough and mix the ingredients together.

3

Next add your flour and salt and mix together by hand.

4

My dough was 82F when it was finished being mixed. However, if your dough is slightly different that's okay. Now allow the dough to sit and rest for two hours. Keep the dough covered and in a warm place 78-80F/25-26C

5

After the two hours are finished, fold the dough. Then place the covered dough back into the warm place. Two hours later, fold the dough again.

6

After six hours total, the dough is ready to be divided and shaped.

7

Divide your dough into two pieces.

8

Shape the dough (this doesn't have a pre-shape just one shape). Remember to stagger the shaping of your loaves by about 30 minutes if you are baking same day.

9

Place your dough upside down in your floured banneton. At this point you can allow the dough to final proof and then bake. ****Or you can optionally cover the dough with a plastic bag and refrigerate it for 10-12 hours so you can bake it the next day.

10

If you decide to bake the same day, allow the dough to proof until ready, then turn the dough out onto parchment paper, brush the dough lightly with water and then score.

11

If you refrigerated your dough, take it out the next day (stagger taking out the loaves by 30 minutes), allow it to proof (if it needs to) and then score and bake.

Baking Directions
12

Pre-heat your oven and stone for at least one hour at 480F/248/C. Place the scored dough onto the hot stone. Cover the dough with a large roasting pan lid or upside down stainless bowl. Then bake your loaf (you don't need to spray with water if you've brushed the dough with water) for 15 minutes.

13

After the 15 minutes, remove the lid and continue to bake at the same temperature for an additional 15-20 minutes or until the crust is as brown as you like and the internal temp is around 205-210F/96-98C. Place on a cooling rack.

14

Allow your oven to pre-heat again for at least 6 minutes and then bake the next loaf the same way. Let the bread to cool before slicing.

15

Buttermilk Sourdough has a lovely crust color, great flavor and a soft fine crumb. It is great for sandwiches.

16

Category

Ingredients

Ingredients
 220 g Active Sourdough StarterAt 100% hydration
 300 g Water
 300 g ButtermilkFull fat buttermilk
 20 g Oil
 900 g Bread flourYou can use part bread flour and part all purpose flour if you prefer.
 20 g Salt
Method

Directions

1

Measure your water and buttermilk into a medium saucepan and over low heat bring the mixture to a warm 100F/37C.

2

Add the warm buttermilk water mixture, the sourdough starter and the oil to your mixing bowl or dough trough and mix the ingredients together.

3

Next add your flour and salt and mix together by hand.

4

My dough was 82F when it was finished being mixed. However, if your dough is slightly different that's okay. Now allow the dough to sit and rest for two hours. Keep the dough covered and in a warm place 78-80F/25-26C

5

After the two hours are finished, fold the dough. Then place the covered dough back into the warm place. Two hours later, fold the dough again.

6

After six hours total, the dough is ready to be divided and shaped.

7

Divide your dough into two pieces.

8

Shape the dough (this doesn't have a pre-shape just one shape). Remember to stagger the shaping of your loaves by about 30 minutes if you are baking same day.

9

Place your dough upside down in your floured banneton. At this point you can allow the dough to final proof and then bake. ****Or you can optionally cover the dough with a plastic bag and refrigerate it for 10-12 hours so you can bake it the next day.

10

If you decide to bake the same day, allow the dough to proof until ready, then turn the dough out onto parchment paper, brush the dough lightly with water and then score.

11

If you refrigerated your dough, take it out the next day (stagger taking out the loaves by 30 minutes), allow it to proof (if it needs to) and then score and bake.

Baking Directions
12

Pre-heat your oven and stone for at least one hour at 480F/248/C. Place the scored dough onto the hot stone. Cover the dough with a large roasting pan lid or upside down stainless bowl. Then bake your loaf (you don't need to spray with water if you've brushed the dough with water) for 15 minutes.

13

After the 15 minutes, remove the lid and continue to bake at the same temperature for an additional 15-20 minutes or until the crust is as brown as you like and the internal temp is around 205-210F/96-98C. Place on a cooling rack.

14

Allow your oven to pre-heat again for at least 6 minutes and then bake the next loaf the same way. Let the bread to cool before slicing.

15

Buttermilk Sourdough has a lovely crust color, great flavor and a soft fine crumb. It is great for sandwiches.

16

Buttermilk Sourdough Bread

Teresa L Greenway

Click Here to Leave a Comment Below

Leave a Comment:

Copyright 2017, The Baking Network - Disclaimer - Privacy