Why Make This Recipe

Buttermilk Sourdough Bread offers a delightful twist on traditional sourdough. With the addition of buttermilk, this bread becomes soft, tangy, and has a well-developed flavor. It’s perfect for sandwiches, toast, or enjoyed by itself. Plus, making sourdough bread at home can be very satisfying and rewarding.

How to Make Buttermilk Sourdough Bread

Ingredients:

500 g Bread Flour
300 g Buttermilk (room temperature)
50 g Water (room temperature)
100 g Sourdough Starter (can be reduced to 50 g)
12 g Salt

Directions:

Premix the Dough: In a large bowl, combine the bread flour, buttermilk, and water. Mix them together until no dry flour remains.
Forming Up the Dough: Once mixed, let the dough rest for about 30 minutes. This is called autolyse and helps develop the gluten.
Stretch & Fold Phase (Strengthening Phase): Add the sourdough starter and salt to the dough. Mix thoroughly, and then perform a series of stretch and folds over the next few hours, about every 30 minutes.
Bulk Fermentation (Rise Phase): Let the dough rise at room temperature until it has roughly doubled in size. This may take anywhere from 3 to 8 hours, depending on the temperature and activity of your starter.

Shape the Dough: Once bulk fermentation is complete, turn the dough onto a floured surface and shape it into a round loaf.
Put Dough into the Banneton: Transfer the shaped loaf into a floured banneton, seam side up.
Cold Proofing (Cold Fermentation): Cover the banneton with a cloth and place it in the fridge for 12 to 24 hours. This slow fermentation enhances the flavor.

Prepare to Bake Your Dough: Preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside.
Bake Your Sourdough Bread!: Carefully turn the dough out onto a piece of parchment paper, score the top, and transfer it to the hot Dutch oven. Bake for 30 minutes covered, then remove the lid and bake for an additional 15-20 minutes until golden brown.
Let Your Bread Cool: Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing.

How to Serve Buttermilk Sourdough Bread

This delicious bread can be served in many ways. You might enjoy it with butter and jam for breakfast, use it for your favorite sandwich, or simply savor it toasted with a drizzle of olive oil. It pairs wonderfully with soups and salads too!

How to Store Buttermilk Sourdough Bread

To keep your bread fresh, store it at room temperature in a paper bag or wrapped in a clean cloth. Avoid plastic bags, as they can make the crust soft. For longer storage, you can slice and freeze the bread, then toast slices as needed.

Tips to Make Buttermilk Sourdough Bread

Ensure your sourdough starter is active and bubbly before using it.

Don’t skip the autolyse step; it makes the dough easier to handle.
Use a kitchen thermometer to check the internal temperature of the bread; it should be around 90°C (190°F) when done.
Practice patience during rising times; they can vary based on conditions.

Variation

For a different flavor, try adding seeds, herbs, or cheese to the dough during the mixing stage. You can experiment with different types of flour, such as whole wheat for a heartier bread.

FAQs

1. Can I use store-bought buttermilk instead of homemade?
Yes, store-bought buttermilk works perfectly for this recipe.

2. What if I don’t have a banneton?
You can use a bowl lined with a floured kitchen towel as an alternative to a banneton.

3. How do I know when my bread is done baking?
The bread should be golden brown, sound hollow when tapped on the bottom, and have an internal temperature of about 90°C (190°F).