Description
This is my go-to recipe for buttery, flaky sourdough galette dough. Made with 6 simple ingredients, it easily comes together by hand or in a food processor. Use it for any sweet or savory galette recipe (try my sweet sourdough galette with peaches and strawberries!)
Ingredients
- 200 g (1 1/2 cups) all purpose flour
- 12 g (1 tbsp) granulated sugar
- 3 g (1/2 tsp) fine sea salt
- 115 g (8 tbsp.) unsalted butter, cold, cut into 1/2-inch cubes
- 50 g (appx. 1/4 cup) sourdough discard
- 30 g (2 tbsp) creme fraiche
Instructions
By Hand Method:
- In a large bowl, whisk the flour, sugar and salt together.
- In a separate small bowl, combine the sourdough starter and creme fraiche; set aside.
- Add the cold, cubed butter to the flour mixture. Rub it into the flour using your finger tips. The texture should look “sandy” with pebble-sized chunks of butter throughout.
- Slowly drizzle the sourdough mixture on top of the flour. Using a fork, gently toss the mixture together until it starts to stick together.
- Then, bring the dough together with your hands, pushing it forward with the heel of your hand, only a few times, to form a cohesive dough. Do this directly in the bowl or on a lightly floured work surface if you need more space. Note: if the dough is very sticky at this point, which could happen due to the texture of your sourdough starter (too liquid) and a warm ambient temperature (tricky to handle), add more flour to correct the texture.
- Form the dough into a disc. Wrap tightly in plastic wrap.
- Roll the disc on its side, like a steering wheel, to fuse any cracks together.
- Chill for a minimum of 30-45 minutes before rolling. Alternatively, chill the dough overnight or up to 2 days. Return the cold dough to a moderate room temperature before using; otherwise it will be too stiff to roll.
Food Processor Method:
- Add the flour, sugar and salt to a food processor. Pulse 2x to combine.
- Add the cubed butter. Pulse 4x. The texture should look like sandy “pebbles” with some small and large pieces of butter throughout (do not over pulse at this stage).
- Whisk the sourdough discard and creme fraiche together in a small bowl. Add to the food processor.
- Pulse 4x to combine. The dough will not form into a bowl; rather it will look like pebbles again or crumble topping.
- Dump the mixture onto your work surface. Gently bring the dough together with your hands; it should easily stick together. Form a disc. If the dough feels a little sticky or wet sprinkle flour the top and bottom of your dough.
- Wrap tightly in plastic wrap. Chill for 30 minutes or up to 2 days.
To Use & Assemble:
Jump to this post: sweet sourdough galette with peached and strawberries.
