Buttermilk Bread

Simple wheat bread refined with buttermilk, which keeps the bread longer fresh and benefits the flavor. Its delicate-sour note makes the small but subtle difference.


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Buttermilk Bread

  • Servings: 1 loaf of about 2 pounds
  • Difficulty: medium
  • Print


  • 585 g of plain wheat flour
  • 250 g of water, cold
  • 200 g of buttermilk
  • 12 g of salt (that’s about 1 tbsp of salt)
  • 0.5 g of fresh yeast (a hazelnut-sized ball of fresh yeast)


  • cast iron pot or pottery dish with lid


  1. Prepare the dough: Put flour and buttermilk in a large bowl. From the water set aside a dram (about 3 – 4 tbsps). Dissolve the yeast in it. Add salt to the rest of the water, dissolve the salt in it and add to the mixture. Finally, add the dissolved yeast. Using your hand knead the dough until it is smooth and slightly sticky. Cover the dough airtight with a lid or aluminum foil. The surface of the dough shouldn’t get dry. Set the dough aside to rest and mature for 24 hours at room temperature (at least 20°C / 68°F).

  2. Stretch and fold the dough: During those 24 hours stretch and fold your dough every 8 hours (first time after 8 hours of resting and again after 16 hours of resting). To stretch and fold your dough first dip your hand in water. It will prevent the dough from sticking to your hand. Then push your hand deep under the dough, pull the dough to you and fold it over the rest of the dough. Repeat the process from all sides until the whole dough is folded and lies round and tight in the bowl. My little amateur video will give you an idea of what I mean.

  3. Form a loaf: Depending on what kind of a pot you are using form a round or oblong loaf and sprinkle it generously with flour. Place the dough in a proofing basket or a bowl lined with a clean dish towel and dusted with flour. Cover the basket with a clean dish towel and set aside for 1 hour to proof.

  4. Preheat the oven, with the pot in it, to 250°C / 485°F.

  5. Take the hot pot out of the oven, let the dough fall out of the basket directly into the pot, cover the pot with the lid and put it back in the oven. Reduce the heat to 230°C / 445°F and bake for 45 minutes. Let the bread cool on a cooling rack.

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