Sourdough with Horseradish Butter and Seaweed Caviar
Serves: 6│20 min - Longer if baking
This elevated bread service from Hamburg’s XO Seafood Bar proves that simple components, when executed with high-quality ingredients, can be the star of the show. We are recreating their signature Levain bread paired with a pungent, whipped horseradish butter and the briny pop of seaweed caviar.
It’s up to you if you bake the bread yourself. If you buy the bread at a bakery, you can start the instruction from number 8. Remember to buy a hight quality bread.
Ingredients
The Levain Bread
500g All-purpose or bread flour (approx. 3 ¾ cups)
350g Warm water (approx. 1 ½ cups)
100g Active sourdough starter (approx. ½ cup)
10g Sea salt (approx. 2 tsp)
The Horseradish Butter
225g Unsalted high-fat butter, softened (1 cup / 2 sticks)
45g Prepared horseradish, squeezed dry (3 tbsp)
5g Flaky sea salt (1 tsp)
2ml Lemon juice (½ tsp)
The Garnish
50g Black seaweed caviar/cavi-art (approx. 3 tbsp)
Extra flaky sea salt for finishing
Instructions
Mix Bread: Combine flour, water, and starter; let rest for 30 minutes.
Salt and Fold: Add salt; perform four sets of "stretch and folds" every 30 minutes.
Bulk Ferment: Let dough rise at room temperature until increased by 50% in size.
Shape: Shape into a tight round boule and place in a proofing basket.
Cold Proof: Refrigerate for 8–12 hours to develop the signature "Levain" acidity.
Bake: Preheat Dutch oven to 245°C (475°F); bake covered for 20 minutes.
Finish Crust: Remove lid; bake at 220°C (430°F) for 20 minutes until dark golden.
Prepare Butter: Whip softened butter with a hand mixer until pale and fluffy.
Fold Horseradish: Fold in dried horseradish, salt, and lemon juice until fully incorporated.
Style Butter: Use a small bowl or spatula to create a smooth, rounded mound.
Assemble Plate: Slice bread thickly; place on a wooden board with butter.
Add Caviar: Spoon a neat "quenelle" or mound of seaweed caviar next to butter.
Final Touch: Sprinkle flaky sea salt over the board and butter.
