Soft and Chewy Sourdough Buttermilk Bread
Servings: 1 loaf
Ingredients
- 200 g buttermilk
- 100 g filtered water
- 150 g active sourdough starter
- 3 TBSP honey or 70 g
- 450 g organic all purpose or bread flour
- 10 g high quality sea salt
- 3 TBSP barely melted butter (not hot!!) or 70 g
Instructions
The day before you want to bake:
- Mix buttermilk, water, starter, and honey in a large bowl
- Add flour and mix until just combined
- Cover and let rest for 30 minutes to an hour
- Add the salt and just melted butter, kneading until completely combined
- Stretch and fold every 15 minutes for 1 hour
- Stretch and fold every 30 minutes 2 hours
- Bulk rise at room temperature for about 3 hours
- Coat a loaf pan with butter
- Gently shape the dough into a tight oval
- Place seam side down in the pan
- Cover with a lid or damp tea towel
- Place in the fridge overnight
Bake Day
- Preheat oven to 425 F
- Score the dough with one long slash down the center of the dough
- Bake loaf covered for 30 minutes and then uncovered for 15 minutes
- Let cool completely before slicing and serving (see notes above!!)