A Bread and Butter Kind of Day

It was a quiet day on the farm in anticipation of a very busy weekend to come.  In the morning we did some preparatory baking since we will be spending most of the next few days outdoors.

We made authentic sourdough bread.  It is still not as good as when I "cheat" by adding some commercial yeast but I am not ready to give up quite yet.

Recipe:
300 grams white flour
200 grams whole wheat flour
180 grams fed starter
1 1/4 cup water
2 tsp salt

Process:
Autolyse for 40 minutes, 10 minutes of kneading in the KitchenAid at speed 4, 8 hours bulk ferment at room temperature, shape into a boule, proof in fridge for 36 hours, bake in dutch oven with lid on for 30 minutes at 500 degrees F and with lid off for 10 minutes at 425 degrees F.

The crumb is still too dense for my liking. There is room for improvement.

And what is bread without homemade butter?

Luckily we managed not to eat too much of either the bread or the butter, leaving us with lots left for Saturday's lunch.  With that job done both Seamus and I took an afternoon nap - ah, luxury.