100g active sourdough starter
330g warm filtered water
25g butter
500g bread flour
10g salt
Directions
- combine sourdough starter with water followed by flour and salt
- mix until incorporated and rest for 30min
- add butter and knead again
- rest for 1hr
- stretch and fold 2x every 60min and let it bulk ferment for 2-3hrs
- shape and proof the dough in fridge for 12-14hours
- bake in dutch oven for 20min covered at 240°C and 15min uncovered at 220°C
Foodnote: Finally wanted to try add butter to my sourdough. Got the recipe here.
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