What happens when you add butter to your sourdough bread? | Foodgeek Baking

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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!
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#experimenttime #foodgeek #butter
Sune Trudslev also known as Foodgeek makes videos about how to bake bread. It's bread baking made simple. I explain everything and I make lots of experiments to see what the best methods are.

[@wlhlmknrd6456]

I would love a video about melted vs kneeded butter in brioche! This one‘s great too btw :)

[@v7ran]

Ive actually made brioche with melted butter (ATK’s recipe) and it’s way easier! idk about the taste tho bc i didn’t compare but i’m pretty sure it tastes the same.

[@CC-lv1ox]

Please do a brioche comparison study.

[@sallymoen7932]

I just happened to apply the kneaded butter experiment in my latest bread, and I had similar result of softer, better tasting bread. Also, I think it rose quite a bit higher than without the butter. Oh and I used only about 2 tablespoons unsalted butter. My recipe is add the starter, flour and water, rest, then overnight in fridge, next day add more flour with salt and water. At that point I added the butter. Rest, do 4 cycles of pull & fold, then final rise in pan. Then bake. I think it came out very soft for a whole wheat sourdough.

[@jbirdyhome-4050]

Love all your experiments. My main takeaway is that you do whatever works for you and gets you results that you enjoy and are pleased with. And it's important to nail the strength of your starter, follow basic principles of bulk fermentation, shaping, proofing, oven temperature and baking times - that work for you. Once you get the basics down, then you can play with hydration, ingredients, etc., just for fun.

[@MrJules0227]

I like your progression in video quality, light, atmosphere and talking. Smoother and very calming everytime you change the set up a little bit. Like the new „vibe“ the most!

[@franciscogarcia7280]

👍🏽 Great video. Looking forwards for the brioche experiment 🤞🏽

[@beckyshields700]

You mesmerize me in your videos, sooo calming, informative, very fun & interesting.

[@jimsjacob]

Thank you for doing that. I’m ready to start making some changes in my baking. I’m now able to create repeatable results and I was looking for the next step. I was thinking along these lines and here it is. Thanks so much. Please do experiment with the brioche

[@platefulofveggies6388]

That was a great video to watch. Many questions answered!

[@paigettie]

Wow, I believe I will be ditching my mixer for sourdough bread from now on! Also, the kneading in butter before the rise gave me a huge clue in some mouth watering fry bread I had years ago. I've been trying to replicate it with no success. I have a feeling I finally found out how to get the buttery outcome I've been searching for! Thanks!!

[@TheChicoRios]

Great video! I can't wait to test the dough with kneaded butter! Thanks for sharing :D

[@83abhinavnigam]

Very helpful demo it was Thankyou so much !

A sourdough brioche is the obvious next step! As for the melted butter, that's usually a big nono for brioche. That dough gets incredible difficult to pull together if the emulsion of the butter gets broken, and it's just too soft to work with as well. The butter needs to be softened but not melted. Or so I've experienced it, and that's also what the books say. Looking forward to your experiment!

[@mutianadyahkurniati9104]

I love and learn a lot your experiment!!! Thaaaaanks

[@rowdog6376]

Thanks. I've wondered how long it would be till someone had the courage to do this. Great video. Please make some brioche.

[@ddunsson2]

My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food.😍💚

[@rafaeliretaballeza5881]

Thanks! I would really love the video with the butter brioche experiment please!

[@davidblood9882]

Thank you! Another excellent video!!

[@donaldbeck5602]

Great episode Sune! I love your awesome cast iron cooker!

[@joshrubenovitch7740]

That’s a big yes for the butter brooch test toi proposed. I enjoy your work, thanks

[@wandayonder9772]

Thanks for the experiment, very interesting.

[@salemthorup9536]

Subscribed. Fantastic video. Valuable content.

[@catgill9536]

Great video, thank you so much. You’d answered my question in my head, plus I’d got chance to rest while watching with hands being cleaned 😁👍

[@elceeuk3887]

VERY interesting. Thank you!

[@Burrelium]

Yes to the Melted vs kneaded butter in brioche experiment!

[@impaque]

Wow, nice! Would really love to see the brioche test as well! Thanks!

[@abbybrooks3848]

What an interesting video! I love recipe experiments. :)

[@marcsduk]

The only one that says “ i heat my oven “ not preheat lol you only can heat an oven not preheat god for you for this small thing you got another subscriber ;)

[@SuperMainemom]

Hi. I am a new sourdough baker and recently started watching your videos. They are so helpful! After watching one of them I ordered the bread proofer that you recommended. It came yesterday, which is very exciting. In one of your videos I think you said you found using the bread proofer helpful with the levain and the bulk fermentation steps. I am wondering if you could provide a general sense of time guidelines for making your artisan sourdough bread recipe using the bread proofer, and also the temperature that you are setting the bread proofer at for this recipe. Thank you so much. Sourdough has become my new fascination/obsession.

[@justinodelvalle6142]

Tanks Sune. You are the best!

[@bentzer86]

Ja det borde du testa! Tack för bra filmer!

[@RonSonntag]

Yes, absolutely do a brioche comparison. Great video, excellent comparison. Thank You.

[@johnaveryworks]

Very interesting and helpful. I'm planning on doing a butter/garlic/parm loaf soon.

[@dorothywandruff2121]

Yes please on the brioche with melted vs. kneaded. Thanks, this was great. I’m going to try it.

[@vc1693]

Hey Sune, I'd like to see an experiment with Diastatic Malt, love all your experiments!

[@RobertaPeck]

Food Geek the ultimate Science teacher!!!

Yes, yes, please! A comparison of a melted vs kneaded butter in brioche!

[@natanmilikowsky4797]

Great vid! Would love to see a brioche one.

[@rustyshillford1967]

Anyone else feel anxiety about wondering if he was going to scrape the dough from the tile and then suddenly a rush of relief when he pulled out the scraper?

[@kryjchek]

I would've died if he didn't clean up XD

[@artbarn2624]

I thought I was the only one!

[@gkorm]

I was ready to close the video if he would leave the mess on the counter.

[@mythicalwitchery]

omg yes

[@kaatariinaa]

hello! a lot of your experiments helped me become a better baker :) thank you! i would love love to see your guidance on proofing. I find this step to be the most difficult to get right. My fridge also doesn't keep steady 4 degrees so knowing what to look for when the dough is ready would be amazing (the poke test for me is a bit meh) :) thank you! 🤓

[@halsti99]

ayyyy look at you getting the sponsors! good for you bud

[@gailordroberts]

Love your experiments, thank you. Can I recommend that you add a Jono Knife to your collection? It’s changed our bread baking experience completely.

[@susanlemieux2451]

Very happy to see this. Husband always complains the crust is difficult to chew.

[@bobbruno9091]

Peter Reinhart, in his excellent book, Bread Revolution, discusses "fruit trap" starters, where fruit, mozzarella, and coffee are used for their yeast in the single use starters. It sounds intriguing, and I may try it at some point, but I'm wondering if you'd be willing to test it and share your results. Thanks for the great videos!

[@xTobsecretx]

Have been wondering if you can also use some liquid from lactofermentation as a starter - especially towards the end of the fermentation, there's a lot of yeast in it.

[@elephantwalkersmith1533]

Chemical engineer here. The oil in butter has a lower Prandtl number than the a water soaked dough. This is like an insulating layer where the dough contacts the cast iron. Conduction is important here, whereas the rest of the surface, radiation and convection from air, mostly radiation at this high temperature. So the bottom is colder than the top. Not a big deal with no butter, but with butter the temperature difference would be larger. Two temperature probes at each boundary should be able to gather enough evidence to prove this hypothesis.

[@lewiskingtheflat]

Could there be any chance of butter melting and "pooling" at the bottom during the bake? I know when I made croissants recently I ended up with them baking a great full if butter that had melted out... So the dough fried at the base.

[@andersjeppsson8499]

Agree happens for me with olive oil as well when not hot enough

[@barneyewing2664]

MSU Chem Eng '84. Haven't heard Prandtl number since college. Definitely worth checking out.

[@PlaylistCZ]

Idk, but this happens to me when I add any significant ammount of oils into my bread - olive oil, lard, butter.

[@dartthewarrior]

This is where having a pizza stone in the oven helps. Adds thermal mass and ensures the bottom of the Dutch oven gets/stays hot. I also have it in the oven when using a bread tin.

[@markmark2961]

I was very confused at the start, since I didn't remember I clicked on a guitar themed tutorial or similar video :) Nice content, loved the comparison!

[@nafafonafafofo]

Great experiment! Butter makes everything better. Yes! Do a brioche experiment!

[@jjpoltergeist]

Looks amazing! I’ll try this with garlic butter the next time I bake :)

[@syiunshi]

Used a few of your affiliate links. Thanks for all the great content!

[@marcelacristinadesouza7235]

I also would love to see the difference between melted and kneaded butter in brioche! I normally do it kneaded and indeed the smell and taste of butter is awesome!

[@Myshelisgold]

I think you should come to Thailand and experiment in my humid kitchen 😅. Thanks for these soothing informative vids ❤

[@iluminameluna]

Because I'm part Italian, I like to add olive oil to most recipes, even bread. I do, however, make some white bread recipes for my younger son with butter, but these bake with lower temps and for longer. I've never tried butter in my sourdough recipes. I'm wondering if maybe the butter in the sourdough needs a lower temp and slightly longer stay in the oven once it's done the majority of the baking. Say, another 10 minutes with the oven off? Not a geek, but I LOVE to experiment! Most humbly yours.

[@vittoriabakes]

Would love to see the melted/kneaded brioche comparison!

[@joonasantikainen]

Very good experiment thank you for doing and documenting. I'd say that the butter ones needed maybe 5 more minutes in the dutch oven. To me the doughy stripe on the bottom looked like they were a bit underdone. It happened to me with a sourdough without butter at first but was corrected the next time when I increased the dutch oven time by 5 minutes or so.

[@oakstrong1]

When I make pulla (Nordic sweet bread) I always put butter into the dough. Sometimes I use melted butter and sometimes kneaded butter. Pulla is eaten with coffee - sometimes there is jam or butter "eye" or it is sprinkled with large sugar crystals (especially intended for the purpose) - the crust must be soft! (I cannot think of any similar bread in the UK right now.

[@saduck1]

Thank you!!

[@JVSwailesBoudicca]

This is REALLY interesting. I could do without butter in my diet but I eally must try the melted butter one as the texture of the loaf looks like whatI prefer. Thank you.

[@1970bosshemi]

Saw you’re at almost 100k subscribers so I subscribed, hope you make it to 100k soon, Sune, 😂😅 I crack myself up.

[@Foodgeek]

65 subs missing 🤣

[@timenlove42]

yes please do the brioche test melted butter or kneaded butter

[@PPWarrior]

Funny that you made this video I was just thinking the same thing about two days ago. 😁👍

[@russell2449]

Looks sooo good, I'm definitely adding butter to my next bake ;?) So newb that I am I hesitate to make a guess as to the denser bottom of the buttered loaves, but since you noticed that they were stiffer coming out of the fridge, I wonder if letting them warm up a bit before baking might help (less stiff=more bottom spring?). Anyway, love learning more about the art of bread from watching your videos Sune, thanks for the education ;?)

[@jmcg5838]

Your experiments are amazing. My conclusion is there are many ways to make delicious bread!

[@TheSkarful]

Please do the brioche! loving the videos :D

[@MariusViken]

Question: What happens when you add butter to your sourdough bread? Answer: You now have butter in your sourdough bread.

[@ToastedSynapseGaming]

Would love to do little round breads for home cooked burgers. Looks like butter would be a great addition

[@jhanlon241]

So butter makes everything better, thanks for the video.

[@petegau]

Yes please. Love brioche

[@rsuplido]

Tried this and will be doing this going forward. Bread is also lasting (softer) longer.

[@usernameclayful]

I vote for you reducing the music when you cut into the bread for that ASMR satisfying content

[@Foodgeek]

Yeah, I kinda got away from that. I was doing that in several videos :)

[@oklibrarian]

Interesting--your pullman sandwich loaf is my routine bake, and a lot of the prep time is the slow mixing in of the room temp butter a chunk or 2 at a time after the autolyse. I think I may experiment with melted butter next weekend and see how it turns out.

[@CaputoRed00]

Sune, butter and oil interfe with gluten formation when added at the start. However if added after gluten develops they act as lubricants contributing to oven spring like a brioche or panettone. You do a spectacular job. Thank you.

[@suitsofitchy]

I will say you can see the more dense structure in the bottom of the two butter loaves. I'll stick with spreading butter on my bread after it's baked! Thanks for the video

[@HangPham-jd2oz]

Thanks really nice

[@Patchworkdaddy007]

Thank you for this video!👍👍🇩🇪

[@neilbateman7039]

Kneaded butter with White/Spelt flour, it's delicious & very soft.

[@theenak101]

I would love to see a comparison of melted vs kneaded butter in brioche dough. Especially since I need to make 6 loaves of brioche for family members for Thanksgiving 😅. Thank you for your amazingly helpful videos!!

[@ekuzy]

Awesome vid. I bake SD bread with butter and garlic. It is delicious

[@amongstthewildflowers]

Excellent testing! Thank you. Question, I have combined sourdough starters from from different areas. Do the cultures work together or does one take over the rest?

[@Summer-qn1lr]

Great experiment idea!! about the doughy bottom, I’ve experienced those for very long time when I was a beginner not knowing where fermentation sweet spot is. I overproofed the dough a lot and all came out doughy since it wouldn’t rise when baked. I guess fat-contented dough requires shorter fermentation duration due to chemical reaction, however, it is my theory. By the way, I wonder what happens if the other type of fat is added in dough i.e. lard, tallow, duck fat.

[@maggiealena]

Great video. When you melted the butter it took away moister in the the butter. This is why butter is cold when cut 8n to pastry dough. When cold butter goes into the o en it vaporizes and creates pockets between the folds. This is what you have going on here, except you didn't have cold butter and cut in with a 0astry cutter, fork etc.

[@jcomden]

I have tried butter in my sourdough a couple of times and did not like the taste at all. But I do love it *on* my sourdough toast. :)

[@domenicomonteleone3055]

Yes do the test control on the brioche and the butter to the brioche please make more videos so I can learn more about sourdough bread and sourdough starter

[@domenicomonteleone3055]

@@IslandKate thank you kindly 🙏 domenico

[@bethsprow5092]

Thank you Sune. I wonder if the high temperature of the Dutch oven causes the butter at the bottom To heat up so quickly that the butter separates and causes the gooeyness. Whereas the the temperature of the bread above heats up more slowly and the butter doesn’t separate but stays incorporporated in the dough. Just a thought. I would love to see this test on brioche dough.

[@Atcraftcity]

That makes a huge amount of sense. Brilliant.

[@marcoandres7475]

Your comparisons hit the mark. Sometimes the result is destroying a myth [adding yeast before of after autolyse makes no difference]. Consider making brioche feuilletée. This is a variation of brioche. The butter is added later and incorporated just like a croissant. The result is a cross between a croissant and brioche.

[@deepdive1220]

this is great Sune, amazing work as always and thank you for doing the experiment. my grandmother finds my sourdough bread and the crust especially hard to chew through, so next time I bake her bread I will add a bit of butter. I wonder how ghee would hold!? also, in my experience whenever I've added butter to my sourdough it has made the bulk fermentation slow down by a lot. perhaps what you see on the bottom of your dough is just a sign of under fermentation. I wonder if this would happen if you let it bulk ferment to 50-75 percent? I always let my sourdough brioche double in size before cold retardation. cheers.

[@hangtran5402]

How much butter in your recipe? Thank you.

[@myriammoquin2684]

Love your glasses! Really suit you.

[@suecollins3246]

It's certainly the only thing I put _on_ my Sourdough Bread!

[@bh7622]

The bit at the bottom was subject to “frying”due to the melted butter moving towards the cleft in the bread and eventually the bottom.

[@pyunker8820]

Love seed breads but even my seed yeast breads don’t rise high as I would like. Thank you for the superb sourdough video! Sourdough, seeds, and spelt flour doesn’t get any better. Preference: millet, sunflower, pumpkin, sesame and poppy seeds.

[@annareuter7639]

On the dense bottom layer-my thoughts: Did you preheat the flat bottom (or the dome?) of the baking pan? Cast iron is a good heat conductor but dough (carbohydrate) is not. When the bottom layer of the dough hits the flat pan, it will "feel the heat" immediately and kill the dough yeast that causes the "spring" or air holes in the bread. So the bottom layer is denser. The rest of the loaf gradually increases in temperature to allow the yeast to grow and form air pockets. I use an instant thermometer and take readings at various points in the loaf towards the end of the baking time. The thermometer does give different values (I leave it in to see if it changes) at different locations of the loaf. I pull the loaf out when thermometer reads 205 degrees Fahrenheit.

[@plouteo6612]

I don't know about the killing the yeast too soon theory, it might be true.. but this gummy layer at the bottom is a common occurrence in banana bread, a quick bread that has no yeast. It's the result of too wet batter they said (like when they used too much bananas).

[@marthalucas1221]

Ty Suun!

[@markmurphy3578]

I like the experimental part of the videos. Have you ever thought about trying to bake a loaf in a loaf tin? Do you think it would make a difference to the oven spring?

[@NK-cd5lk]

I think a video on that would be great.... so everyone would know! I have used the loaf tin quite a few times and it works just as well as the free-form SD, with great oven spring too. My son likes his SD bread toasted and the regular one, as we all know has trouble getting into the toaster.....

[@danielb.8421]

As far as I know, adding butter means the bread will be fresh for longer, since oil does not evaporate :). Softness is just a side effect - maybe it's good for you, maybe not. Would be interesting to see them after a week :) Also, this thing at the bottom is appear when you don't give time the dough to rise (happened with me with a milk-loaf where I was in hurry). I make the dough totally differently, with much more time, so it doesn't appear for me. Melted butter looks a bit wierd - it must be hot, looks causing problems with the dough; I use kneaded butter.

[@GlassArtist07]

Thank you Sune for doing this experiment! Looks like butter can modify or improve my loaves. Question - how did you determine exactly how much butter to use? While I just might have missed it, I don't think you said just how much butter you used - even the recipe/formula link/page has no indication about the amount of butter! Unsalted or salted butter? Any use of margarine or similar butter substitutes a possibility? With that gunk/gooey part at the bottom of your butter loaves, one might think there was a bit too much butter, which couldn't be held by the dough network, and thus ran down forming a pool at the bottom. Perhaps a bit less butter, or tying the weight of butter to the weight of the flour (reduced) might help reduce or eliminate that gooey area? As for me.. I'd just toast it up, and thus remelt it into the bread, and devour it like the rest of the loaf! Thanks again!

[@johnallen821]

Any plans to sell your 3D printed lames? If not then would you consider sharing the model files so that we can print our own? Thanks!

[@excitedbox5705]

Why wouldn't you make your own. It is 2 disks with in fill and a hole for a screw. Barely takes 5 minutes to model that.

[@fabiennemitchell2371]

The butter is better incorporated into the dry flour, like pastry making. Also, in bread using commercial yeast the quantity of butter is minute.

[@Iliketomakestuff]

Nice shirt!!

[@tobyflenderson892]

I absolutely love your channel @I Like To Make Stuff

[@Foodgeek]

Thanks. I like to make stuff too. Stuff being bread mainly 😁 Say hi to Bob 😊

[@lyn1896]

@@Foodgeek If the only difference between the two was the taste of browned butter, then 1) was that a better taste? and 2) would you get the same taste by browning all or some of the butter in a skillet? It is easier to see in real life, but for me the "kneaded in butter" one looked fluffier. You are sure they in fact was similar?

[@gattamom]

Can you do a test of the effect of different preheat times? I hate wasting electricity for a one hour preheat if it is not necessary...

[@PreachingChief]

I've been doing no knead sourdough the last couple of weeks. I just mix the starter with water, salt with the flour. Then mix the water mixture with the flour mixture. Wrap it up, leave it in the fridge for 12 hours. Shape the dough, let if proof for 2 hours while getting back to room temperature and bake. I just call them my lazy loafs.

[@Maggie60450]

Can you tell a difference in the end product? Have you tried this with whole grain?

[@PreachingChief]

@@Maggie60450 Really not much of difference for me in the end product. Still has the same crust, same light interior and aroma. Way less effort than stretching and folding several times. I use a 80:20 mixture of unbleached stone ground white bread and brown bread flour. Both to my knowledge is made from whole grain.

[@Maggie60450]

@@PreachingChief Thanks! That sounds a lot easier. Foodgeek also made a video on the easiest sourdough bread in the world...so I should go for it!

[@Specwryter]

Great video

[@michaelplaysbass]

Hell yeah, Sune, this was an awesome experiment. I'm definitely gonna be experimenting with butter in my breads. I'm thinking that bottom bit means the dough didn't quite *fully* cook there. Perhaps a bit longer with the lid on, in order to facilitate the extra required cooking, without over-browning the crust?

[@lewiskingtheflat]

I think it's butter soaking through the dough in the hot oven, pooling or collecting near the bottom. Not sure but seems likely given both butter loaves did same. And thinking maybe it means the dough cooks quicker and tightens up early at the base, reducing the oven spring there. Not sure about that but certainly think it's because of the butter.

[@michaelplaysbass]

I mean, that definitely sounds plausible. It's almost certainly the butter, but I'm not sure that would necessarily mean a quicker cook time. I sort of figured perhaps it was the opposite. But I'm no authority on the matter!