08/11/2026
SOFT, FLAKY, BUTTERY! Oh and did I mention…gut friendly?! 😏🥐🍞
Here’s how we make the buttery loaf of goodness:
120g active sourdough starter
175g milk
175g room temp water
20g sugar
20g neutral oil
10g salt
500g bread flour
1 stick of frozen butter (salted or unsalted!)
Mix everything except the butter together until a shaggy dough forms. Cover and let rest on the counter for 1 hour. Every 30 minutes, do a round of stretch + folds for 4 total cycles. On the 4th stretch + fold, grate 1/2 stick of frozen butter into the dough, folding it in as you go. Cover and let the dough cold ferment overnight in the fridge.
The next day, remove it from the fridge, grate the remaining 1/2 stick of butter into the folds, then shape into a loaf. Place in a parchment lined loaf pan, cover loosely and let proof on the counter for about another 2 hours.
Bake at 400°F:
🥐 Covered for 35 minutes
🥐 Uncovered for another 20 minutes, or until it’s as golden and crispy as your heart desires :)
Let the loaf cool for about 30 minutes to 1 hour before slicing…or burn your fingertips tearing into carb heaven like I did 🤭
