Sourdough Buttermilk Bread
This Sourdough Buttermilk Bread is a soft, tangy artisan loaf that combines the complexity of a live sourdough starter with the tender richness of full-fat buttermilk. The result is a beautifully open crumb, a crackling crust, and a depth of flavor that far surpasses anything from a grocery store shelf.Perfect for breakfast toast, sandwiches, or simply eating with salted butter, this loaf is a rewarding bake for any skill level.
Equipment
- Large mixing bowl
- Kitchen scale
- Dutch oven
- Banneton proofing basket or bowl with towel
- Bench scraper
- Bread lame or razor blade
- Parchment paper
- Wire cooling rack
Ingredients
- 100 g active sourdough starter fed 4 to 8 hours before use, bubbly and at peak activity
- 300 ml full-fat buttermilk room temperature
- 450 g bread flour plus extra for dusting
- 50 g whole wheat flour
- 10 g fine sea salt
- 1 tablespoon honey
- 50 ml warm water approximately 80°F (27°C), add as needed
Instructions
- In a large mixing bowl, whisk together the active sourdough starter, buttermilk, warm water, and honey until well combined. Add the bread flour and whole wheat flour and mix with your hand or a dough scraper until no dry flour remains. The dough will feel shaggy at this stage. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes at room temperature. This autolyse step allows the flour to fully hydrate.
- After the autolyse, sprinkle the fine sea salt evenly over the dough. Use wet hands to pinch and squeeze the salt into the dough, folding it over itself repeatedly for about 2 minutes until the salt is fully incorporated and the dough feels cohesive.
- Perform 4 sets of stretch and folds over the next 2 hours, spacing each set 30 minutes apart. For each set, wet your hand, grab one side of the dough, stretch it up as high as it will go without tearing, then fold it over to the opposite side. Rotate the bowl 90 degrees and repeat until you have completed all four sides. Cover the bowl between sets.
- After completing the stretch and folds, allow the dough to bulk ferment at room temperature (ideally 75 to 78 degrees Fahrenheit) for another 2 to 3 hours. The dough is ready when it has increased in volume by about 50 percent, looks airy with bubbles visible on the surface and sides, and has a domed top. Timing will vary based on the temperature of your kitchen and the strength of your starter.
- Turn the dough out onto a lightly floured surface. Using a bench scraper, gently pre-shape it into a round by tucking the edges underneath and dragging it toward you to build surface tension. Cover loosely with an inverted bowl or plastic wrap and let it rest uncovered for 20 minutes.
- For the final shape, flour your surface lightly. Flip the pre-shaped round so the smooth side is down. Fold the left and right sides into the center, then fold the top down and roll the dough toward you, sealing the seam. Drag the shaped loaf across the counter a few times with your bench scraper to create tight surface tension. Place it seam-side up into a well-floured banneton basket or a bowl lined with a generously floured kitchen towel.
- Cover the banneton tightly with plastic wrap or place it inside a large plastic bag. Refrigerate for 8 to 16 hours. This cold proof slows fermentation, develops the flavor of the buttermilk sourdough, and makes the dough easier to score cleanly straight from the fridge.
- When you are ready to bake, place your Dutch oven (with its lid) inside your oven and preheat to 500 degrees Fahrenheit (260 degrees Celsius). Allow the Dutch oven to heat for a full 45 minutes so it is thoroughly hot. Do not rush this step.
- Remove the cold dough directly from the refrigerator. Cut a piece of parchment paper to fit your Dutch oven. Turn the dough out onto the parchment paper so the smooth side is now facing up. Using a sharp bread lame or razor blade held at a 30 to 45 degree angle, make one confident slash about half an inch deep across the top of the loaf. You can also create a decorative scoring pattern if desired.
- Using oven mitts, carefully remove the hot Dutch oven from the oven. Lower the dough (on the parchment paper) into the Dutch oven. Place the lid on top and return it to the oven. Bake covered at 500 degrees Fahrenheit for 20 minutes. The steam trapped inside will create the open ear and blistered crust characteristic of artisan bread.
- After 20 minutes, carefully remove the Dutch oven lid. Reduce the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius). Continue baking uncovered for 20 to 25 minutes until the crust is a deep mahogany brown. Use an instant-read thermometer to check doneness: the internal temperature should read between 205 and 210 degrees Fahrenheit.
- Remove the loaf from the Dutch oven and transfer it to a wire cooling rack. Allow it to cool for a minimum of 1 hour before slicing. Cutting into a hot loaf releases steam prematurely and results in a gummy, undercooked-tasting crumb. The bread will continue to set as it cools.
Notes
Make sure your sourdough starter has been fed within 4 to 8 hours and passes the float test before using. Bulk fermentation time varies with kitchen temperature, so watch the dough rather than the clock. A cold proof of up to 16 hours in the refrigerator will produce the most flavorful loaf. Do not skip preheating the Dutch oven for the full 45 minutes. Store cooled bread cut-side down on a wooden board for up to 3 days, or freeze sliced for up to 3 months.