Soft Sourdough Bread with Butter Powder
Want softer sourdough bread? In this easy same-day sourdough recipe, I let you in on a sourdough hack using butter powder — you may need to add this inclusion every time you make sourdough! You'll get a softer, more tender crumb and crust, and a delightful butter flavor in every bite!
Soft Sourdough Bread with Butter Powder Inclusion
Ingredients:
175 grams sourdough starter (unfed/hungry OR active) (3/4 c)
400 grams room temperature water (1 3/4 c)
15 grams butter powder (2 Tbs)
630 grams all-purpose, bread, or fresh milled flour (5 1/4 c)
15 grams salt (2 1⁄2 tsp)
Instructions:
Measure ingredients into a bowl using a kitchen scale measuring in grams, zeroing out scale after each addition. Add sourdough starter or discard and water, mix, then add butter powder, flour, and salt. Stir to mix until well combined, this usually takes me about 2 minutes. It may seem too dry at first, but keep mixing! Use your hands to ensure it is well mixed and form into a ball. Cover bowl with wrap and let bulk ferment on the counter for 3-12 hours or until expanded and puffy. Shape in bowl by pulling the sides to the middle until you have a nice round ball of dough. Cover with wrap again and let rest for 1
hour. Either store in the refrigerator until ready to bake (up to 3 days), or bake now. Place onto a bread sling, and score your dough about 1⁄2 inch deep using a bread lame or sharp knife. Lower into a cld Dutch oven and put lid on top. Place into a cold oven, then set to 450 degrees and let bake for 60 minutes. Then, remove the top, reduce oven temperature to 425 degrees, and continue baking for 10-15 minutes or until browned and has reached an internal temperature of approximately 205 degrees. Remove from Dutch oven to cool on a wire rack. For best crumb, texture, slicing, let your sourdough bread cool completely for slicing. Enjoy your delicious loaf of soft sourdough bread!
*If you're looking for an alternative to plastic bread bags, our handmade beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and jojoba oil, naturally antibacterial to keep your bread from molding, and handmade right here by me and my daughters on our family farm!
Click Here for Printable Recipe!
Used in this recipe:
Danish Dough Whisk & Bread Lame for Scoring
Trivet (To prevent from becoming too brown/crunchy on bottom!)
5 Quart Dutch Oven with Bail Handle
6 Quart Enamel Dutch Oven (fun colors!)
Organic Flour, Wheat, Kamut, Einkhorn, Spelt, Rye, Oats, Barley, Millet, etc!
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