Butter-Bread

October 14, 2024

90

medium

6

  • The night before baking, mix the starter dough ingredients together. Cover the mixture and place it in the fridge overnight.
  • One hour before making the bread, remove the butter and starter dough from the fridge to allow them to come to room temperature.
  • In a bowl, mix the yeast, malt extract, and water together until smooth and free of lumps.
  • Add the flour, salt, and butter to the yeast mixture and combine well. Then, mix in the starter dough.
  • Knead the dough for 10 minutes. Since this is a wet dough, it’s best to use a food processor with a dough hook attachment—5 minutes on slow speed, followed by 5 minutes on fast speed.
  • Tip the dough onto a floured surface, dust it with flour, and cover. Let it rise for 30 minutes.
    • Every 10 minutes, punch the dough flat with your hands, stretch and fold the edges over themselves, then turn it over. The dough is sticky, so use extra flour for dusting as needed.
  • Grease a loaf tin, then shake off excess flour and shape the dough into a loaf. Place the dough into the tin, cover, and let it rise for another 30 minutes.
    • After 10 minutes of rising, use a sharp knife to score a 2 cm line down the center of the dough to create a nice crust.
  • Preheat the oven to 230°C (450°F).
  • Place the bread on the middle shelf and spray the bread and oven area with water to create steam. This helps keep the bread moist and gives it a good crust.
  • Bake for 45 minutes. After 15 minutes, spray the bread again with water and reduce the oven temperature to 200°C (390°F).
  • The bread is ready when a skewer inserted into the center comes out clean. As tempting as it may be, leave the bread to cool completely on a wire rack before slicing.
Reviews

Ingredients:

Adjust Servings
100grams strong bread flour white
400grams strong bread flour white
100grams butter
1gram yeast fresh, chilled, (available in section of supermarket or from bakery)
20grams yeast fresh
50grams liquid malt extract
15grams salt
6servings sunflower oil for greasing
100milliliters water
200milliliters water lukewarm

Directions

1.
The night before baking, mix the starter dough ingredients together. Cover the mixture and place it in the fridge overnight.
Mark as complete
2.
One hour before making the bread, remove the butter and starter dough from the fridge to allow them to come to room temperature.
Mark as complete
3.
In a bowl, mix the yeast, malt extract, and water together until smooth and free of lumps.
Mark as complete
4.
Add the flour, salt, and butter to the yeast mixture and combine well. Then, mix in the starter dough.
Mark as complete
5.
Knead the dough for 10 minutes. Since this is a wet dough, it's best to use a food processor with a dough hook attachment—5 minutes on slow speed, followed by 5 minutes on fast speed.
Mark as complete
6.
Tip the dough onto a floured surface, dust it with flour, and cover. Let it rise for 30 minutes.
Every 10 minutes, punch the dough flat with your hands, stretch and fold the edges over themselves, then turn it over. The dough is sticky, so use extra flour for dusting as needed.
Mark as complete
7.
Grease a loaf tin, then shake off excess flour and shape the dough into a loaf. Place the dough into the tin, cover, and let it rise for another 30 minutes
After 10 minutes of rising, use a sharp knife to score a 2 cm line down the center of the dough to create a nice crust.
Mark as complete
8.
Preheat the oven to 230°C (450°F).
Mark as complete
9.
Place the bread on the middle shelf and spray the bread and oven area with water to create steam. This helps keep the bread moist and gives it a good crust.
Mark as complete
10.
Bake for 45 minutes. After 15 minutes, spray the bread again with water and reduce the oven temperature to 200°C (390°F).
Mark as complete
11.
The bread is ready when a skewer inserted into the center comes out clean. As tempting as it may be, leave the bread to cool completely on a wire rack before slicing.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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