Up next in 10
Thanks to Squarespace for sponsoring this video. Go to Squarespace.com for a free trial and when you’re ready to launch, go to http://squarespace.com/foodgeek and add code “FOODGEEK" at checkout to save 10% off your first purchase of a website or domain
Today I am testing what different butter makes in your sourdough bread. I will bake a control with no butter, one using melted butter mixed in at the beginning and one where the butter is kneaded in. Mmmh... Butter!
Buy Foodgeek Merch: https://fdgk.net/buy-merch
Patreon: https://fdgk.net/patreon
Discord: https://fdgk.net/discord
The formulas: https://fdgk.net/sourdough-bread-butter-experiment-control-formula
https://fdgk.net/sourdough-bread-butter-experiment-butter-formula
Tshirt by @Iliketomakestuff :)
Ad links!
Essential Sourdough Baking Tools:
Baking Vessels:
Challenger Bread Pan (big dutch oven): https://fdgk.net/buy-challenger-bread-pan-butter-experiment
Brovn (glass dome): https://fdgk.dk/buy-brovn
Show More Show Less View Video Transcript
0:00
This video is sponsored by Squarespace. More on that later in the video
0:05
Sourdough butter experiment. Today I'm going to see what putting butter in your dough does to your sourdough bread
0:12
Butter. Hi, I'm Sune and I'm a food geek. A while back I did an experiment to see what difference it made
0:29
to put olive oil in the dough of your sourdough bread. That video is linked in the card above
0:36
A lot of you asked to repeat the experiment but with butter, so that's what we're doing today
0:42
But instead of varying the amount of butter in the dough, I'm doing a control. Then I'm doing one
0:47
where melted butter is added with everything else in the beginning, and one where the butter is
0:52
kneaded in after the windowpane succeeds. Conventional wisdom tells us that butter will
0:58
impede the gluten development because the particles in the flour are covered in fat
1:03
It'll be interesting to see if that's true or just another myth to bust. So generally, we'll see what
1:10
it does to the handling of the dough, the shaping, the baking, the crust, the crumb, you know, everything
1:17
Squarespace is a platform that lets you easily build your own presence on the web. Maybe you
1:22
want to build a blog for all your sourdough recipes or maybe you're launching your own
1:26
micro bakery. You get almost unlimited options in how your sites should work
1:31
There's blogging features built in to share recipes, photos and videos. You can categorize, share and schedule your posts to make your content work for you
1:41
Squarespace has modern templates for almost any subject and they look sleek and professional no
1:46
matter what device your users use, be it on Windows, Mac or mobile phone or tablet
1:51
Check out Squarespace.com for a free trial, and when you're ready to launch, go to squarespace.com
1:57
slash foodgeek to save 10% off your first purchase of a website or domain
2:03
So the dough is my standard experiment dough. 80% bread flour, 20% rye flour, 80% hydration, 2% salt, and 20% inoculation
2:14
I used my bread calculator to get the hydration the same because there's some water in the butter
2:19
I guess you could argue that the butter kneaded into the dough wouldn't contribute to the overall hydration
2:24
but I will assume that they're the same. If the kneaded dough is shown to be stiffer, then I guess the water and the butter shouldn't be taken into account
2:32
but I guess we'll see. That's sort of a side experiment. If you'd like to support the channel, please consider becoming a Patreon
2:41
You can also buy some merch or use the links in the description for tools and ingredients
2:46
Thank you. Those were the words, this is the experiment. The formula for the bread in this video is linked in the description
2:55
First I mix everything for the control and make sure that all of the flour is hydrated
3:16
Then I mix the dough for the one with the melted butter
3:46
Then I mix the dough where I will knead the butter in later
4:10
Obviously it a bit thicker now because it assumes the hydration from the butter later
4:21
Then I leave all three doughs to rest for an hour. Then I proceed to do the first set of stretch and folds
4:32
This is looking great, already a great start. well well well the gluten is a bit behind on this one
5:10
The gluten is great on this one, but a bit stiffer
5:33
This is already starting to look nice
6:02
I guess half an hour was all it took. This one is far along already
6:32
Then another 30 minutes rest. Let's have a look at the gluten. Awesome! I put it in the bulking container
7:02
While this one looked more ragged at the beginning, it looks like the control now
7:17
So off to the bulking container. This one looks good too, and gluten is on par, so it's time to knead in the butter
8:02
Thank you We see it seems a lot wetter now
8:55
After bulking it goes. I let them all grow to 25% and they were all done at the same time
9:11
So it's time to pre-shape the dough. First the control. It's looking really nice
9:22
It's really ready. Then the melted butter dough
9:43
It's a great looking dough. It's really holding together. Then the kneaded butter
9:55
While it looked very ragged when I put it down for the rice, it's now really nicely developed
10:03
All of the three doughs rest 20 minutes on the counter. Then it's time for final shaping
10:25
Thank you
10:55
Thank you
11:25
I put them in the fridge for about eight hours to retard, and then it's time to bake
11:38
About one hour before, I heat my oven to 260 degrees Celsius, 500 degrees Fahrenheit
11:44
with my Dutch oven inside. Then I grab my dough for the control from the fridge
11:53
I flip it. I dust it. Check out the LAM that I 3D printed
12:15
I score it. And then I bake it. After 20 minutes I take the lid off and turn down the oven to 230 degrees Celsius 450 degrees Fahrenheit And after about 20 minutes more the bread is done
12:56
Wow, that's some nice spring there. Then it's time to bake the bread with the melted butter
13:07
I flip it. This dough is super stiff, so obviously the butter solidified in the dough
13:15
I dust it. I score it. And then I bake it
13:30
Not bad at all. And then the one with the butter kneaded in
13:36
Obviously a bit lighter in color. Interesting. Let's have a look at the crumb. First the control
13:50
Very nice open crumb. Then the one with the melted butter. Very easy to cut. Great crumb too
14:01
And then the one with the butter kneaded in, very soft. Really nice crumb
14:14
They look pretty similar. And here's a comparison for y'all. let's do a sniff and taste test
14:32
mmm sourdough bread as I know oh the smell of butter from the crumb is distinctive
14:42
Wow! The crust on this one smells like brown butter. Mmm, tastes great
15:03
Have a look at this. Both of the butter breads have a bit of a very tight doughy thing going on at the bottom
15:09
I wonder what caused this. Any ideas? Well, let's taste. Mmm, delicious and soft
15:30
Oh my, the crust has an absolutely delicious caramelized butter taste. And a little bit of a softness test here
15:41
Look how much more rigid the control is compared to the other two. Okay, so that's interesting
15:50
It didn't really seem to make any difference if you put the melted butter in in the beginning
15:54
or you kneed it in later. At least when it comes to gluten development and working with the dough
16:00
Also hydration-wise, they seemed very similar. It did, however, seem to make a difference in the taste
16:07
You could taste browned butter in the crust of the bread where it was kneaded in
16:11
where the other bread mostly had a smell of butter coming off from the crumb
16:15
It may be interesting to see what difference it would make when making an actual brioche
16:20
Would you be interested in me doing a comparison of melted butter versus kneaded butter in brioche
16:25
Let me know in the comments. Otherwise, honestly, the smell of butter coming off from these loaves were mouthwatering
16:32
And like the oil experiments also showed, that fat will significantly soften the crust and the crumb
16:40
That also means impeded oven spring. I hope you learned something today
16:45
See you next time
#Food & Drink
#Baked Goods
#Cooking Fats & Oils