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

[@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.

[@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.

[@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.

[@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.

[@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.

[@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.

[@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.

[@susanlemieux2451]

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

[@rafaeliretaballeza5881]

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

[@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).

[@neilbateman7039]

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

[@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!

[@timtyndall4025]

I’ve noticed unequal starting flour and other ingredient amounts in most of your recipes. So I wrote a spreadsheet where you can modify the types of flour, plus you can modify the water, salt, inoculation, plus add butter, oil, and eggs. Now I just need to figure out the odd ingredient percentage per different recipes. Salted vs unsalted butter, number of eggs, amount of oil, plus flour mix( bread% + wheat/rye/spelt). It seems to work fairly well so far but I only have reverse engineered 1 dough plus your basic dough.

[@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.

[@RonSonntag]

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

[@joshrubenovitch7740]

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

[@lissyniña]

Try French kneading, I'm not a professional, but have heard that enriched doughs take a longer rising time so maybe a longer bulk fermentation might give you a higher rise and not as doughy on the bottom?

[@rowdog6376]

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

[@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

[@Burrelium]

Yes to the Melted vs kneaded butter in brioche experiment!

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!

[@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 ;?)

[@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.

[@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!!

[@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...

[@mainqueetcheverrigaray7307]

i think the iron pot you put the bread in was hotter in the first cook, because you preheated at more temperature, for the second and third bread the oven temperature was lower ... i think thats why you get a dense crumb below...i dont know if you realized the process of preheating every time you cooked , its just a guessing!! thank you for this video, sorry for the bad english

[@vc1693]

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

[@zodak9999b]

I have noticed the difference between when I add the butter in my yeast bread loaves. I've been using melted butter added at the start (like your second loaf) for years but a couple of months ago I saw a lady making bread and she kneaded softened butter into the dough much later. The dough looked so smooth and nice that I had to try it, and am I glad I did. I'm no scientist, but I think adding the butter later in the process lets the water hydrate the flour completely without any of the fat coating it. I just know it works. From what I can tell after a few loaves done this way, the more important bit is the "added later" and not the "melted vs softened".

[@ginsederp]

Do you mix in the butter after the 3rd stretch and fold, or after the autolysis?

[@zodak9999b]

@@ginsederp I'm doing this with yeast sandwich loaves, so it's a slightly different process. I add butter after just a few minutes of autolysis.

[@Iknowonlywhatimtaught]

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.

[@Myshelisgold]

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

[@nathanpurdy1479]

You ask for opinions regarding the doughy section in the center bottom of the butter loaves. Is it possible the Dutch oven was a little cooler in that spot after the first loaf was baked? If so, that would lead to a cool spot in the center as the heat tries to creep back in, but it is impeded by the cooler dough being baked. Meanwhile the air around is the right temperature, so the rest of the loaf bakes as expected.

[@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.

[@southstreetbluesband124]

My guess on the less fermented (?) bottom of the loaf occurs because fat will rise when in water and float on the top (as in oil floating on the top of water). This being a high hydration dough, when in the proofing basket for a rise, any butter will try to float to the top of the basket (inhibiting fermentation there) which becomes the bottom of the loaf when being baked. I’m thinking this all happens during the proof and not during the bake. Thoughts?

[@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.

[@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

[@dorothywandruff2121]

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

[@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!

[@franciscogarcia7280]

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

[@timenlove42]

yes please do the brioche test melted butter or kneaded butter

[@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.

[@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! 🤓

[@beckyshields700]

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

[@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 ;)

[@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.

[@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.

[@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!

[@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.

[@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!

[@y0taman]

You could negate the water content in the melted butter if you browned it , might add a interesting depth of flavor as well.

[@Foodgeek]

I'm like a cat with catnip around browned butter 🤣

[@fabricio-agrippa-zarate]

Hej, Sune! I think maybe flipping the bread upside down in the last two or three minutes would prevent the tightness of the crust at the bottom. I think it is because the crump is so soft that it can't lift its own weight. IDK that's what I think!

[@rsuplido]

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

[@klaskristian1]

My lord! Butter in the dough sounds amazing. Havnt tried that but i certainly will. When i make sourdough i usallu slightly sprinkle oil on the surface before bulkfermentstion, but i must try butter. Did you notice any prolonged maturing in the butter-sourdough compared to the bread without butter? How much butter did you use?

[@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 😁👍

[@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.....

[@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

[@RobertaPeck]

Food Geek the ultimate Science teacher!!!

[@nevillesmith530]

I would like to see a comparison between the kneaded butter and the melted butter breads

[@johnaveryworks]

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

[@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

[@debbieb8431]

I watched your videos over and over before attempting my first two rounds of sourdough with great success so thank you! This time I experimented using beer instead of water and adding Parmesan cheese. After a few stretch and pulls, it seemed so tight so I left it in the oven with the light on overnight and in the morning it was huge! I didn’t realize how much warmth that lightbulb would give off. Now it seems the gluten still won’t develop and I have a shaggy dough. Do I need to throw it away and chalk it up to a learning experience? Or can I add a little more starter to revive the rise? Thought I had this figured out... not even close.

[@fibbooo1123]

You definitely don't need to throw it out- its worthwhile to cook it into bread; it might be dense, but it should still taste good. You shouldn't need to add more starter; just try punching it down and stretching and folding it once, and then going about the shaping; most yeasted breads have 2 rises in them. You probably haven't gone over the mark that that much, but the only way to find out is… experiment time!

[@zeideerskine3462]

Make pita/naan style pan fried breads out of he dough instead.

If it's truly overfermented, the gluten has been broken down too much. Bake it to see what that results in (I bake everything, it's instructive, though the times I've really forgotten the dough overnight, I ended up throwing the bread away as inedible after cooling down). A flat bread could work though.

[@geoffreyhirst9018]

The heat from the oven light makes it the ideal temperature for yeast to multiply.

[@debbieb8431]

Zachary Kaplan thanks! I’ve done a few more S&Ps and the gluten is finally developing. I think I’ll shape it in 30 min.

[@v7ran]

For those of us who don’t have a mill, please test the different ways of using whole grains in bread! The 3 methods i’ve seen are: crack the wheat berries in a blender to the texture of polenta/corn grits then put it in a bowl and pour it’s weight in boiling water over it and let it soak until it’s room temp. (KAF’s fresh milled spelt bread recipe) soak 1:1 in weight of whole uncracked wheat berries with room temp water and let it sit for 12-24 hours, then process it in a food processor for 4 min until it’s smooth. (In Breads Illustrated Wheat Berry Bread, also online somewhere) The third way is to sprout the wheat berries, which is shown in KAF’s sprouted wheat pain de mie recipe.

[@flurry1337]

Best Method i know is the Gel method in which you use about 10g psyllium husk and mix it into the water (30 min rest -> gel). This works every time and does not need any kneeding while still giving nice airbubbles in the dough with 100% Whole grains

[@kevinu.k.7042]

What a superb experiment. I was surprised at the amount of butter you used. There is nothing wrong with that. In fact using so much butter proved the case. A prety standard amount of butter used in the UK is about 5%. This is enough to improve the keeping qualities and the mouthfeel. To get something more buttery 10% is used. (Dan Lepard) King Arthur's flour go as high as 16% in their butter enriched bread. So your 20% really proved the case for it not harming the loaf volume. I'm going to try it. Have you considered experiments with milk? It gives the crumb a very nice soft mouthfeel. Great for toast too. FWIW I generally use 2% Sunflower oil to improve the keeping qualities in my standard house loaf recipes. It works very well. Thanks for another superb video.

[@mojsharhappy]

Thanks for the experiment! 😊How was the taste different in terms of sourness? I've heard butter (and oil) make the sourdough less sour....wonder if it's true!! I think I''ll experiment!

[@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.

[@jmcg5838]

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

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

[@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.

[@skapur]

The doughy stuff at the bottom may be butter that melted and settled at the bottom but could not go through the crust

[@timtyndall4025]

What about salt in the butter? Or did you use unsalted butter? I may try this for the softness and, of course, the flavor. Maybe a little cooler, but longer due to the “doughy” bottom. 🤔🧐

[@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?

[@artedguru]

I wonder if you proofed the butter chunks without kneading if it might be more like a croissant... just folding in the butterlike you did in the bowl, then bulk rise.

[@Rani-nu8jh]

Wondered if you've ever tried replacing the water in Sourdough bread mix with milk or a combination of milk and water... would love the see the brioche experiment! Tks

[@annamcleod9699]

There was a different liquids test a while back... Think it was milk vs. whey vs. water vs. beer... 👍

[@nafafonafafofo]

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

[@mutianadyahkurniati9104]

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

[@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!

[@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 :)

[@83abhinavnigam]

Very helpful demo it was Thankyou so much !

[@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.

[@vittoriabakes]

Would love to see the melted/kneaded brioche comparison!

[@jhanlon241]

So butter makes everything better, thanks for the video.

[@jeanetteinamdar745]

Sune--Thank you for the recipe. Even when I make errors, the bread still turns out OK. Some Issues I am having--When you do the stretch and folds, I notice that the dough does not stick to your hands, but I have been unsuccessful at that. Why does the dough stick to you hands? I have tried wet hands, oily hand, more flour, less flour, added about 100gms of whole wheat flour, to no avail! I have varied levan from 350 gms down to 300gms. Did not seem to help!.Please advise what might be going wrong. Thanks--Minoo

[@billmccaffrey1977]

I think the base crust density came cold loaves with fat baked at high temps for enriched dough. I think if you would have turned the temp down for the enriched breads the result may have been different. Yes the Brioche experiment would be great! Thanks.

[@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.

[@impaque]

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

[@MrsBarnabas]

Did you bring the buttered doughs back to room temperature before cooking? If not, that could be the cause of the bottom not rising properly.

[@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.

[@Tervnut]

What are the bulking containers that you use?! I need some of those, they're perfect! Thx, its one thing you don't have listed!

[@myriammoquin2684]

Very interested in a melted/kneaded butter in brioche experiment

[@ToastedSynapseGaming]

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

[@TheChicoRios]

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

[@isabelab6851]

I have not tried brioche yet...on my to do list...would love to see it. Also, I may have to try the butter experiment. Which one should I try first if I am interested in the flavor? As always love the experiments. Lastly my BF also an engineer immediately recognized the printed lame. Now I want one!

[@Foodgeek]

Go for the butter kneaded in :) I tried to look for the model, but it's been removed from Thingiverse :/.

[@isabelab6851]

Foodgeek thank you! I will definitely have to try this soon! The lame is so cool! Thank you for checking

[@spqr701]

Hi Sune. I really appreciate the vids you post. They are very helpful. I have one burning question though. Is it possible to bake a nice sourdough boule using a stainless steel dutch-oven vs a cast iron one? I'm asking for obvious reasons. I dont have a cast iron dutch-oven (yet). I have only a stainless steel one......

[@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.

[@cookdolph]

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

[@MarthaMajority]

I would love to see the comparison with butter! Does the bread stay soft longer than no butter?

[@donaldbeck5602]

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

[@natanmilikowsky4797]

Great vid! Would love to see a brioche one.

[@hakunamatata1352]

Hi - I want to know more about the effect of fat in baking. Can you help me with my oatcakes Foodgeek? I got the recipe on KZbin from Coeliac Baker, they're called gluten free oatcakes. If I reduce the fat by half (I used olive oil), then the cakes still taste great, they're crunchy but become harder and a bit more dense. Replacing the missing part of oil with flaxseeds has no effect. Why does oil make for crunchy, yet super easy to chew crackers? Can there be anything else that can do that?

[@mrkim3257]

I think the doughy layer at the base of the butter breads would probably be fat saturation. You mentioned how firm the butter loaf felt direct from the fridge. Maybe as the bread heats up at the begining of baking, the butter melts oug of tge dough to form that layer? Maybe a solution is to allow the shaped loaf to come back to room temp prior to baking so the dough sets up more quickly and retains more of the butter. OR (recipe idea) maybe if you crumb some of your bread and use the crumbs to absorb the melted butter and then blend that mix into the dough. ..you will achieve the holy grail of butter enriched sourdough and you can live out your life joyfully floating in sourdough narvana!!! Just a bong inspired thought I had..But I reckon it would fly off the shelves with a catchy name like "Double Baked Butter Sourdough Loaf, especially with hemp leaf scoring 😀

[@Monogrammaton]

That's good. Though it does require you to have prior existing bread

[@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. :)