This video is sponsored by Squarespace. More on that later in the video. Sourdough butter experiment. Today I'm going to see what putting
butter in your dough does to your sourdough bread. Mmmh, butter! [LAUGH] Hi, I'm Sune and I'm a Foodgeek. A while back I did an experiment to see
what difference it made to put olive oil in the dough of your sourdough bread. That video is linked in the card above. A lot of you asked to repeat
the experiment but with butter, so that's what we're doing today. But instead of varying the amount of
butter in the dough, I'm doing a control. Then I'm doing one where
melted butter is added with everything else in the beginning. And one where the butter is kneaded
in after the window pane succeeds. Conventional wisdom tells us that butter
will impede the gluten development because the particles in
the flour are covered in fat. It will be interesting to see if that's
true or just another myth to bust. So generally we'll see what it
does to the handling of the dough, the shaping, the baking, the crust,
the crumb, you know everything. Squarespace is a platform that lets you
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off your first purchase of a website or domain. So the dough my standard experiment dough. 80% bread flour,
20% rye flour, 80% hydration, 2% salt and 20% inoculation. I used my bread calculator to get the
hydration the same because there's some water in the butter. I guess you could argue that the butter
kneaded into the dough wouldn't contribute to the overall hydration, but
I will assume that they are 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, 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 and you can also buy some merch or use
the links in the description for tools and ingredients. Thank you. Those were the words. This is the experiment. The formula for the bread, and
this video is linked in the description. First, I mix everything for
the control and make sure that all of
the flour is hydrated. Then I mix the dough for
the one with the melted butter. Then I mix the dough where I
will knead the butter in later. Obviously it's a bit thicker now
because it assumes the hydration from the butter later. Then I leave all three doughs to rest for
an hour. Then I proceed to do the first
set of stretch and folds. This is looking great. Already a great start. Well, well, well,
the gluten is a bit behind on this one. The gluten is great on this one,
but a bit stiffer. Then they all rest for 30 minutes. This is already starting to look nice,
I guess half an hour was all it took. This one is far long already. Then another 30 minutes rest. Let's have a look at the gluten, awesome. I put it in the bulking container. While this one looked more ragged at the
beginning, it looks like the control now. 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. As you can see, it seems a lot wetter now. Off to bulking it goes. I let the all grow to 25% and
they were all done at the same time, so it's time to pre-shape the dough. First, the control. It's looking really nice. It's really ready. Then the melted butter dough. It's a great looking dough,
though it's really holding together. Then the kneaded butter. While it looked very ragged
when I put it down for rise, it's now really nicely developed. All of the three doughs rest
20 minutes on the counter. Then it's time for final shaping. I put them in the fridge for about 8 hours
to retard and then it's time to bake. About one hour before,
I heat my oven to 260 degrees Celsius, 500 degrees Fahrenheit
with my Dutch oven inside. Then I grab my dough for
the control from the fridge. I flip it. I dust it. [LAUGH] Check out the lame
that I 3D printed. 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. Wow, that's some nice spring there. Then it's time to bake the bread
with the melted butter. I flip it. This dough is super stiff, so obviously
the butter solidified in the dough. I dust it, I score and then I bake it. Not bad at all. And then the one with
the butter kneaded in. Obviously, a bit lighter in color. Interesting, let's have
a look at the crumb. First, the control. Very nice open crumb. Then the one with the melted butter. Very easy to cut. Great crumb too. And then the one with the butter
kneaded in, very soft. Really nice crumb. They look pretty similar. And here's a comparison for you all. Let's do a sniff and taste test. Sourdough bread as I know and love it. The smell of butter from
the crumb is distinctive. Wow, the crust on this one
smells like browned butter. Tastes great. Have a look at this, both of the butter
breads have a bit of a very tight, doughy thing going on at the bottom. I wonder what caused this, any ideas? Well, let's taste. Delicious and soft. My, the crust has an absolutely
delicious caramelized butter taste. And a little bit of a softness test here. Look how much more rigid the control
is compared to the other two. >> Okay, so that's interesting. It didn't really seem to make any
difference if you put the melted butter in the beginning or you knead it in later. At least when it comes to gluten
development and working with the dough. Also, hydration-wise
they seemed very similar. It did however seem to make
a difference in the taste. You could taste browned butter in the
crust of the bread where it was kneaded in where the other bread mostly had a
smell of butter coming off from the crumb. It may be interesting to see what
difference it would make when making an actual brioche. Would you be interested in me doing a
comparison of melted butter versus kneaded butter in brioche? Let me know in the comments. Otherwise honestly the smell of
butter coming off from these loaves were mouth watering. And like the oil experiment also showed
that fat will significantly softened the crust and the crumb. That also means impeded oven spring. I hope you learned something today. See you next time.
