Sourdough Buttermilk Bread
Sourdough buttermilk bread is a soft, enriched bread with the perfect balance of sweetness and tanginess. Using buttermilk and an active starter, you can make it in one day or choose to do a cold fermentation for even more flavor.
Servings: 12 slices
Calories: 236kcal
Equipment
- 1 Loaf Pan 9x5
Ingredients
- 1 ¼ cup buttermilk
- ¼ cup butter melted, salted or unsalted
- 3 tablespoon honey
- 1 ½ teaspoon salt
- ½ cup sourdough starter
- 4 cups all purpose flour
Instructions
Making the Dough
- In a large bowl, or the bowl of your stand mixer, add buttermilk, sourdough starter, honey, and melted butter. Stir to combine.
- Add flour and salt, mixing until a shaggy dough forms. With the hook attachment, knead for 8 minutes. The dough will stick just a bit to the bottom of the bowl, feel tacky, and have a good windowpane.
Bulk Rise
- Place the dough into a clean glass or transparent bowl. Cover the dough with a damp towel, plastic wrap, or your choice of covering, and let it rise on the counter.
- When bulk fermentation is done, there will be visible bubbles on the side of the bowl, and the dough will have doubled or almost doubled. This should take between 5 to 8 hours, depending on the temperature (1) (2).
Shaping the Dough
- On a clean surface, open the dough into a rectangle (3).
- Roll the dough over itself into a log. Pinch the ends to close.
Second Rise
- Place it into a lined loaf pan, cover, and let it rise. This should take between 1 hour 30 minutes and 3 hours. When ready, the dough will feel light and look puffy.
Baking
- Bake in a preheated oven at 350° F (177° C) for 50 to 55 minutes. When done, the bread will be golden brown on top, and the internal temperature should be 210° F (99° C).
Video
Notes
(1) You can use the proofing function of your oven for this dough, especially during winter. Just make sure it doesn’t go over 86°F (30°C).
(2) After bulk fermentation, you can opt to cold ferment the dough for up to 48 hours. Besides developing more flavor, this is useful if you don’t have enough time in the day to finish baking.
(3) If you're finding it hard to work with the dough, you can wet your hands or lightly flour the surface you're working on.
Nutrition
Serving: 1slice | Calories: 236kcal | Carbohydrates: 41g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 349mg | Potassium: 85mg | Fiber: 1g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 0.03mg | Calcium: 37mg | Iron: 2mg
