Butterzopf (sourdough)

Ingredients

• 50 g peaking liquid starter (100% hydration) (for stiff levain, prepare the night before)
• 660 g Manitoba flour or bread flour (160g for stiff levain, 24g for tangzhong, 476g for main dough)
• 470 g milk (80g warm for stiff levain, 124g for tangzhong, 266g warm for main dough)
• 40 g honey (approximately 2 tbsp)
• 12 g salt
• 6 g dried yeast (optional, for faster rise)
• 80 g softened butter
• 1 lime, zest only (optional)
• 1 egg (for egg wash, beaten with a pinch of salt)

Instructions

1. The night before: Mix the liquid starter, 160g flour, and 80g warm milk for the stiff levain until just combined. Let it rise overnight in a warm place.
2. Make the tangzhong: Heat 124g milk and 24g flour in a small pot over medium heat, stirring constantly, until it thickens into a paste. Let it cool to room temperature.
3. Combine the 266g warm milk and honey, then stir in 150g of the levain to loosen it up.
4. Add the 476g flour, yeast (if using), salt, and cooled tangzhong. Mix until well combined. Let it rest for 10 minutes.
5. Knead until gluten is well developed (by hand: about 10-15 minutes).
6. Gradually add the softened butter in small pieces, kneading until the dough is smooth and elastic.
7. Let the dough rise in a warm place (approximately 25°C) for 2 hours or until doubled. If kneading by hand, perform coil folds at 10 minutes, 25 minutes, and 55 minutes to strengthen the dough.
8. Divide dough into 3 equal pieces and preshape into logs. Let rest for 10 minutes.
9. Roll into three long ropes (about 60 cm each) and plait into a Zopf.
10. Let the plait rest for 45 minutes at room temperature.
11. Brush with egg wash (beaten egg with a pinch of salt).
12. Bake in a preheated oven at 220°C for 10 minutes, then lower to 200°C and bake for another 15 minutes.
13. Cool before slicing.