Ingredients:

  • 100 g Active Sourdough Starter (Levain, ripe and bubbly)
  • 450 g Bread Flour (High Protein)
  • 50 g Whole Wheat Flour (Optional)
  • 350 g Water (Lukewarm, approx. 85°F/30°C)
  • 10 g Fine Sea Salt
  • 20 g Unsalted Butter (Softened, room temperature)

Instructions:

  1. The Autolyse (Hydration): Combine all flours and the specified water in a large bowl. Mix until just combined—no dry bits remaining. Cover and rest for 30–60 minutes.
  2. Incorporate Starter & Salt: Add the active starter to the dough. Mix briefly until incorporated. Let rest for 20 minutes. Sprinkle the salt over the dough, dimple it in with wet fingers, and mix/knead briefly until the salt is dissolved.
  3. Develop Strength: Perform 3 sets of coil folds or stretch-and-folds every 30 minutes during the initial bulk fermentation period.
  4. Incorporate Butter (The Softening Stage): After the third fold, gently flatten the dough. Spread the softened butter evenly over the surface. Fold the dough over itself repeatedly until the butter is fully absorbed, which may take several minutes.
  5. Bulk Fermentation: Continue bulk fermentation until the dough has increased in volume by about 30-40% and feels airy and jiggly (typically 2-4 more hours depending on kitchen temperature).
  6. Pre-Shape: Gently turn the dough out onto a lightly floured surface. Shape into a loose round. Cover and bench rest for 20 minutes.
  7. Final Shape: Shape the dough tightly into a log suitable for your 9x5 inch loaf tin. Place seam-side down into a well-greased loaf tin.
  8. Final Proof: Cover the loaf tin tightly. Proof at room temperature until the dough crests about 1 inch above the rim of the tin (Approx. 1–2 hours). Monitor visually; do not overproof.
  9. Preheat & Prep: Preheat oven to 400°F (200°C). Place a shallow tray on the bottom rack.
  10. Bake (Steam Phase): Place the loaf tin on the middle rack. Pour 1/2 cup of hot water into the steam tray and quickly close the oven door. Bake covered for 20 minutes.
  11. Bake (Browning Phase): Remove the steam tray (carefully!). Reduce the oven temperature to 375°F (190°C). Continue baking uncovered for another 20–25 minutes until deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
  12. Cooling: Immediately remove the loaf from the tin and cool completely on a wire rack before slicing (ideally 2-4 hours).