Butter Loaf
First time using butter inclusions, and first time using a loaf pan. I'm really into it! Almost like a croissant/sourdough hybrid.
500g King Arthur Bread flour
335g Spring Water
100g Levain, fed yesterday
10g salt
1 stick unsalted butter, grated (onto plate, keep refrigerated)
Add flour to mixing bowl
Combine water, levain, and salt, whisk thoroughly.
Add wet mix to flour. Mix by hand with sourdough wand for 8 min.
Cover bowl. Rest 30 min.
4 sets Stretch and folds at 30mjn intervals. Add 1/8 of the grated butter over each set.
Into clear, straight-walled fermenting container. Left in oven with light on for 3.5 hrs. Moved to pantry to finish for 6.5hrs.
Pre-shape into round, leave open to laminate for 20min.
Stretch into long rectangle. Sprinkle in remaining grated butter. Envelope fold, then shape to fit in loaf pan.
Line loaf pan with parchment paper. Place dough into loaf pan
Cover, cold proof 9hrs in fridge.
Preheat oven to 480° with Dutch oven inside for 40min.
Place loaf pan in Dutch oven. Pour 1/2 cup water into Dutch oven for steam, cover with lid.
Bake 30min @480 with lid on.
Remove lid, reduce temp to 450. Bake another 30min.
I found the bottom half of loaf to be undergone, so I flipped the loaf over in the loaf pan, and did another 7min at 450 until the bottom crisper up.
Cooling rack for a little over an hour before I cut in.
So soft and Buttery! I also think I'm converted to using a loaf pan. So much easier to get uniform slices!
Feedback and critique welcome.