Sourdough Garlic Butter Bread

• 份量: one 12 inch loaf
• 准备时间: 45 mins
• 总时间: 2 days including resting

配料

1 large head garlic

1 large bunch parsley

750 grams bread flour

22 grams salt

¾ cup roasted sesame seeds

1 tablespoon garlic powder

1 ½ tablespoons Aleppo pepper

Kosher salt

10 ounces (2 ½ sticks) unsalted butter

4 ounces grated Parmigiano-Reggiano

195 grams active sourdough starter

步骤

1. Make the dough:

Combine 195 grams active sourdough starter and 525 grams warm (90-100 degrees) water in a large bowl. Mix with a wooden spoon or your hands to disperse. Add 750 grams bread flour and 22 grams salt. Stir until a wet, shaggy dough forms, mixing about 30-60 seconds beyond the moment when flour is fully incorporated. Scrape down the sides of the bowl with a spatula to form one mass of dough. Cover with a stasher lid, saran wrap, or a damp towel, and let rest in a room temperature spot, 30 minutes.

2. Begin the turning process:

After 30 minutes of resting, it’s time to start “turning.” With a wet hand, take hold of the underside of the dough, pulling it up and stretching it over the rest of the dough to the opposite side of the bowl. Repeat this action three more times, rotating the bowl a quarter turn each time, pulling and stretching the remaining three quadrants. Do this every half hour for 1 ½ to 2 more hours (for a total of 4 or 5 turns), until the dough passes the “window pane” test. (See the 5 Sourdough Tips for more info on this.)

3. Meanwhile, make the garlic butter:

Soften 10 ounces butter by leaving on the countertop for a few hours or microwaving in 4-second bursts until soft enough for a finger to leave an indentation.

Roughly chop 1 bunch parsley (leaving behind woody stems).

Combine the peeled cloves from 1 large head garlic, ¼ cup roasted sesame seeds, 1 tablespoon garlic powder, 1 ½ tablespoons Aleppo pepper, and 1 ½ teaspoons salt in the bowl of a food processor. Process until the garlic is finely chopped. Add the softened butter and 4 ounces grated Parmigiano-Reggiano. Pulse until smooth, scraping down the bowl once or twice. Add the chopped parsley and pulse to combine.

Transfer garlic butter to a large sheet of parchment paper. Fold the paper over itself and and form the butter into a narrow log. (You can do this is two portions if your parchment isn’t large enough.) Transfer to the freezer until frozen.

4. Croissant-ify the dough:

After about 2 ½ hours of proofing and 5 turns, you’re ready to begin incorporating the butter into the dough. Remove the butter from the freezer and cut into 2 pieces. Grate the butter on the large holes of a box grater as swiftly as possible so as to prevent the butter from warming. (Holding the long side as parallel to the grater will help the process go faster, giving you longer shreds.) Transfer about half of the gratings back to the freezer. Add the remaining half of the butter to the top of the dough in the bowl and scatter with ¼ cup sesame seeds. Perform the folding action, grabbing and stretching the dough over itself, rotating the bowl a quarter turn, and repeating on all four sides to enclose the butter within the dough. Let rest 30 minutes.

Add the remaining frozen grated butter to the dough and perform the folding action again. Repeat for one more hour (two more turns). The dough should be billowy and somewhat bubbly and increase in volume by 20 to 30 percent. If not, continue to let rise and fold for up to an hour longer.

5. Shape:

Very gently scrape the dough out of the bowl onto a floured work surface, doing your best not to deflate any air pockets. Lightly dust the top of the round.

Dust a round banneton basket or bowl with flour.

Pull and stretch all four sides up and into the center of the dough. Flip the round upside down, so the seams are face-down. Using your hands or a bench scraper, form the dough into a taught boule, rotating the round and tucking the sides of the dough underneath itself to create surface in tension. Flour the top, flip, and transfer the dough, seam side up, into the basket. Cover with a damp towel, saran wrap, or a Stasher stretch lid and let rise until your finger leaves an indentation (but not so much that the dough seems to deflate under the weight of your finger), about 1 hour more. (At this point, you can transfer the dough to the refrigerator if you’d like to bake the next day. Remove bowl from the refrigerator 2 hours before baking.)

6. Bake:

Thirty minutes before the end of the last rise, place a medium, 5 quart (10-inch) Dutch oven and its lid onto the middle rack of the oven and preheat to 450 degrees.

After 30 minutes of heating, remove pot from the oven and take off the lid. Nudge around the circumference of the dough in the bowl or banneton to ensure that it will release easily. Very gently ease the dough out of its proofing container and overturn it into the pot, seam side down. Lightly flour the top. (This will help your knife score more easily.) Scatter the remaining ¼ cup sesame seeds on top. With a sharp chef’s knife or lame, score the top of the bread with an X, a square, or in your desired fashion.

Cover the pot and transfer to the oven. Bake for 30 minutes.

Carefully remove the lid and continue to baking for an additional 20-25 minutes, until the bottom of the bread is deeply golden and the interior registers 200 degrees. (The bread will be sizzling in butter.)

Remove from the oven and immediately transfer the bread to a cooling rack. Pour any butter remaining in the pot into a small bowl for serving.

Let cool, slice, and serve!

备注

Always bake with an active starter— that is, one that responds predictably and promptly to feedings. Your starter should double in size within 6 to 8 hours after feeding, or it probably won’t be strong enough to produce lofty loaves. Using starter that is very much alive will ensure tender, well-risen bread.

You can always opt for a longer fermentation (which can result in a more developed sourdough flavor… and often makes more sense for a baker’s schedule!) by transferring your dough to the refrigerator and baking the next day. The best time to stop down and chill your dough is after shaping your loaf. The next day, just pick up where you left off, letting the dough sit on the counter for an hour or two before proceeding.

A good ratio for feeding your sourdough starter is 1:1:1. That is, equal parts flour, water, and starter. You can perform small feedings of your starter (about 30 grams of each element) during down times when you’re not baking as much, just to keep your starter “at the ready.” No need to overfeed and create excess amounts of starter. (Though if you do, find some friends who want some!)

A good measure of whether or not a dough has had a sufficient number of folds and stretches is whether or not it passes the “windowpane” test: flatten a small piece of dough (about the size of a walnut) in between your fingers. Gently pull on opposite ends to stretch out the middle. Dough that doesn’t tear easily– and appears as translucent as a window pane– indicates strong gluten formation (and forebodes a proper rise when it hits the oven).

Creating surface tension during the shaping step of a dough ensures that your bread will maintain its shape during baking and achieve proper structure, crumb, and rise. A tip: only lightly flour your surface while shaping. Too much flour will encourage the dough to slide around; less flour means that you’ll have some friction on the work surface to help the dough pull taught.