Cultured Buttermilk Bread with Infused Herb Oils Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">300ml cultured buttermilk</li><li class="ingredients-single-item">50ml warm water</li><li class="ingredients-single-item">10g sea salt</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">15g honey</li><li class="ingredients-single-item">For the herb oils:</li><li class="ingredients-single-item">60ml extra virgin olive oil</li><li class="ingredients-single-item">2 sprigs fresh rosemary</li><li class="ingredients-single-item">4 sprigs fresh thyme</li><li class="ingredients-single-item">8 fresh sage leaves</li><li class="ingredients-single-item">2 cloves garlic, crushed</li><li class="ingredients-single-item">Zest of 1 lemon</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">1kg (2lb) loaf tin</li><li class="equipment-single-item">Small saucepan for oil infusion</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Dough scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing your herb-infused oils the day before baking. In a small saucepan, gently warm the olive oil over low heat until just warm to the touch (about 45°C). Add the rosemary, thyme, sage, crushed garlic, and lemon zest. Remove from heat, cover, and let infuse for at least 4 hours or overnight. The gentle heating helps release the aromatic compounds without destroying their delicate flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>The evening before baking, create your pre-ferment. In a large bowl, mix 150g of the bread flour with 150ml of the buttermilk and 2g of the yeast. Cover with plastic wrap and let ferment at room temperature (about 20-22°C) for 8-12 hours. This slow fermentation develops the complex, tangy flavor that makes this bread special.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>The next day, strain your herb oils through a fine-mesh sieve into a clean container, pressing gently on the herbs to extract all the flavor. Set aside the infused oil.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer, combine the pre-ferment with the remaining 350g flour, 150ml buttermilk, 50ml warm water, 5g yeast, honey, and salt. Mix with the dough hook on low speed for 3 minutes until combined, then increase to medium speed and knead for 5-7 minutes until the dough becomes smooth and elastic. The dough should pass the window pane test – when stretched, it should form a thin, translucent membrane without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place (around 24-26°C) for 60-90 minutes, or until doubled in size. The buttermilk is actively fermented during this time, developing both flavor and structure.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle about 30cm x 45cm (12in x 18in). Using a pastry brush, generously brush the surface with about three-quarters of the herb-infused oil, leaving a 2cm border around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Starting from the short end, tightly roll up the dough like a Swiss roll, sealing the seam by pinching it closed. The tighter you roll, the more defined your herb oil swirls will be in the final loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently place the rolled dough, seam-side down, into a greased and floured 1kg loaf tin. Cover loosely with oiled plastic wrap and let proof for another 45-60 minutes, or until the dough has risen to about 2cm above the rim of the tin. Meanwhile, preheat your oven to 200°C (180°C fan/gas mark 6).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before baking, gently brush the top of the loaf with the remaining herb oil. Bake in the preheated oven for 35 minutes, then reduce the temperature to 180°C (160°C fan/gas mark 4) and bake for another 10 minutes. The bread is done when it's golden brown and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should reach 90-95°C.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the bread from the oven and immediately turn it out onto a wire rack to cool. Resist the temptation to cut into it while hot – the cooling period allows the crumb structure to set properly, preventing a gummy texture. Allow to cool completely (at least 2 hours) before slicing to reveal the beautiful herb oil swirls throughout the loaf.</li></ol>