“Great Harvest” Honey Whole Wheat Sourdough with Homemade Butter

“Great Harvest” Honey Whole Wheat Sourdough with Homemade Butter

Prep Time: 12 - 14 hours, with an overnight proof period

Cook Time: 30 - 45 minutes

Servings: 1 loaf, 12 - 14 slices

Ingredients:

Honey whole wheat sourdough

• 330 g luke warm water
• 150 g active sourdough starter
• 350 g bread flour
• 150 g whole wheat flour
• 25 g olive oil
• 40 g honey
• 10 g kosher salt

Homemade butter

• 2 cups heavy cream
• Flaky salt
• Honey

Directions:

1. HONEY WHOLE WHEAT SOURDOUGH: In a large bowl, stir together the water, sourdough starter, olive oil, and honey. Add the flours, stirring together to combine and kneading with your hands when it starts to clump.
2. Once it forms a shaggy ball, cover with a damp towel and rest for 30 minutes.
3. After 30 minutes, sprinkle the salt on top of the dough and dimple with wet hands. Knead the dough until the salt has fully incorporated into the dough. Cover again and rest for 1 hour.
4. After one hour, perform a set of stretches and folds, pulling the edge of the dough over to the other side and repeating with the remaining sides. Cover again with the towel, and rest for 30 minutes. Repeat this 3 more times.
5. After the last stretch and fold, rub a little olive oil on top, cover with plastic wrap, and let rest overnight.
6. The next day, remove from the fridge and allow to bulk ferment for 5-6 hours, until it’s increased in size by about 50% and is puffy and slightly bubbly.
7. Dump the dough out onto a lightly floured surface and cover loosely with a towel for 20 minutes.
8. Prepare a 9x4 inch loaf tin (or something similar) with olive oil. Loosely shape the dough into a rectangle, and fold the left side towards the center, and repeat with the right. Grab the bottom of the dough, and roll upwards, making sure it remains as tight as possible. Flip the dough seam-side down into the pan.
9. Cover loosely with greased plastic wrap, and allow to proof for 1 ½ to 2 hours, until very puffy. 30 minutes before, preheat the oven to 400 F. Add a couple cups of water to a roasting plan and place on the bottom rack, and place a pizza stone or stacked sheet trays on the middle rack.
10. Once the loaf is proofed, place on the pizza stone. Bake for 15 minutes, then remove the roasting pan with the water and continue to bake for another 15 - 25 minutes, until golden and cooked through (the internal temp should be between 205 - 210 F).
11. Remove from the oven and allow the loaf to cool before cutting.
12. HOMEMADE BUTTER: Add the heavy cream to a stand mixer with a paddle attachment (or a handheld mixer works too). Start mixing it on medium-low speed, until it thickens slightly, then increase speed to medium.
13. Continue to whip until it turns to a thick whipping cream, and then scrape down the sides and resume. The cream will start to get chunky and separate from the buttermilk.
14. Once the butter starts solidifying into large chunks, strain through a fine mesh sieve. Keep the liquid (buttermilk) and use for other bakes and dishes.
15. Squeeze the butter together in your hands and rinse under water to remove any remaining buttermilk/moisture. Place in a bowl and mix in a large pinch of salt. Roll in a piece of parchment to create a log, or store in a container in the fridge.
16. Slice the bread and serve with a big smear of butter and a drizzle of honey.