The Best Sourdough Bread - White Truffle

If you read my post about Focaccia Bread, not long ago, my daughter really wanted me to make Sourdough, but I did not have sourdough starter, and I wasn't trying to make a starter myself. Well, lo and behold, one of my friends had a starter going, and a few days later, she asked me if I would like some.

I'd never made sourdough starter myself. I had briefly read about it, when looking to see if I could make sourdough for my daughter that day, so I did not decline the opportunity, because I knew it was a process, and fortunately for us, she took on the burden of getting the starter started.

Autumn gave me some starter (part of her discard, you'll learn more as you read about the recipe). The starter was almost 2 weeks in, so it was definitely getting to a nice ripe point. I started feeding the starter daily, doing the whole discard thing into a large jar my wife bought me, specifically for this.

I was ready to make some sourdough, but I had no dutch oven to cook it in. I looked up ways to make sourdough without a dutch oven, but I decided it would be best to buy one. After another week or so of feeding the starter, until I could make time to get to the store and purchase a dutch oven, I was finally ready to make sourdough.

I initially started with a regular sourdough loaf, for my daughter and wife (ladies first!), but ultimately I knew, like everything else, I needed to make a truffle version. To no surprise, we all loved the regular loaf of sourdough bread, and I must say it went very quickly. 

As soon as the next ball of dough had rested and was ready, I got it into the oven. This loaf was the White Truffle Sourdough that I am providing a recipe for. Again, to no surprise, it was amazing!

Like always, before posting my recipes, I get confirmation from family and friends that it is good to go and that they like it. To do so, I sliced half of the loaf, and I gave it to Josh. Two days later, I come to find out Josh's brother and his brother's roommate crushed it. They were in town, visiting from college for spring break, and they got a treat of the truffle goodies we have at Truffletopia. The best part, Josh sent me a video of them eating slice after slice, until it was all gone! The next day, I grabbed one more slice to make some avocado toast, and I took the rest over to Kriston and Brandon so they could enjoy it before heading home.

Best Sourdough Bread (White Truffle)

Tony Huey

Servings

1 loaf

Prep Time

14 hours

Cook Time

50 minutes

Cuisine

American

Category

Bread

This sourdough recipe was a long time coming, as it is one of my (if not my) favorite types of bread. This has quickly become my daughter’s favorite as well.


First, my recipe calls for sourdough starter and a dutch oven. If you have these, you are good to go. I will explain sourdough starter and give you a link to a recipe. As for the dutch oven alternatives, you can certainly use them, but it was easiest for me to just buy one, as I know it’ll get its fair share of use.


Sourdough starter is simple, it’s flour and water that is basically fermented. The process takes time, but just like resting bread, it’s mostly time waiting, not actually doing. For my starter, I used unbleached flour and distilled water, and in my sourdough recipe I used unbleached bread flour. For a simple sourdough starter recipe click here. You don’t have to use the brands or flour she used, as I used King Arthur brand for both of my flours.


When I was feeding my starter and letting it rest, I would put it into the microwave (not to cook, but to keep it warmer than my room temperature). I also store the discard in a separate jar, in the refrigerator, “feeding it” minimal amounts once a week. This way I have starter any time I need, and if/when I want, there are plenty of recipes to use the “discard”, so you aren’t wasting all of that flour and water.


All in all, this recipe is very simple, once you get past the starter and you have a dutch oven. Even though the prep time seems long, as mentioned, most of the time is waiting, not really prepping. A key tip is starting your sourdough a day or two before you want to bake it, so that way when you’re ready, you can just let it rise and cook.


Side note, you can use any of our sauces in our bread recipes. So far I have used White Truffle Sauce, Black Truffle Sauce, and Olives and Summer Truffle Spread in our bread recipes with great results. You can also replace the salt with truffle salt, if desired.

Best Sourdough Bread (White Truffle)

Ingredients

  • 1 cup sourdough starter

  • 1 ¾ cups lukewarm water

  • 2 tablespoons Truffletopia White Truffle Sauce

  • 5 cups unbleached bread flour

  • 1 tablespoon salt

Directions

  1. Put dry ingredients into a mixing bowl. (I used a stand mixer, but it is not a requirement)

  2. Add Truffletopia White Truffle Sauce to lukewarm water and stir to mix together. (I did this in the measuring cup that I measured the water with)

  3. Using a dough hook in the stand mixer, start mixing in the water. Add the sourdough starter while it is mixing. And mix together thoroughly until all ingredients are combined and become a large, sticky dough ball. Cover with plastic wrap and let it rise for 1 hour.

  4. Put the stand mixer bowl back, with the dough hook, and mix on med-high for 30-45 seconds. Take it off, and cover for an hour. (If you’re not using a stand mixer, fold the dough over multiple times)

  5. Repeat the process of folding the dough and letting it stand for an additional hour. After the last hour, fold the dough into itself again(I used the stand mixer each time for folding the dough). Cover the bowl and let it rest in the refrigerator for 8 hours minimum, 2 days maximum (I do this process overnight, so I am ready to start cooking the next day).

  6. After resting, turn the dough out on a floured surface, into a ball, and let it rest for 15 minutes. Meanwhile, grease your dutch oven well, put the dough in, cover it with the dutch oven lid, and let it sit for 2 ½ - 3 hours, until its room temperature.

  7. Before it’s done resting, in preparation for cooking, preheat the oven to 450°F.

  8. Right before you put it into the oven, lightly dust the dough with flour, and slice a slit (or slits) on the top of the dough. I do a large “X” with a sharp knife or razor blade, a lame is perfect as well.

  9. Cover and place onto the middle rack, and reduce heat to 400°F. Cook for 40 minutes.

  10. Remove the cover and continue to cook for an additional 10 minutes.

  11. Your bread should be golden-brown and it should slide out of the well-greased dutch oven. Place it on a cooling rack. Slice and serve when you’re ready.
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