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Origins in Warmth: Butterlamp and its Simple Yet Savory Cracked Pepper Sourdough
Imagine the vibrant and eclectic culinary scene of Nashville, a city that embraces both its musical roots and a growing appreciation for globally-inspired flavors. The story of Butterlamp in Nashville tells a tale of a restaurant where the comforting traditions of Southern hospitality meet a modern, ingredient-focused approach.
Butterlamp isn’t just a restaurant it’s a celebration of Southern comfort food, a place where familiar flavors are elevated with high-quality, locally sourced ingredients. The name itself evokes a sense of warmth and tradition, hinting at the restaurant’s dedication to creating a welcoming and comforting dining experience. The ambiance is warm and inviting, a space where you can savor both classic and innovative Southern dishes.
During my visit to Butterlamp, I had the distinct pleasure of experiencing their cracked pepper sourdough, a seemingly simple offering that perfectly embodies Butterlamp’s approach. It wasn’t just a simple bread it was a testament to the care and quality of their ingredients. The sourdough, with its tangy flavor and satisfying chew, was beautifully enhanced by the robust cracked pepper. It was a humble yet memorable start to the meal, hinting at the thoughtful approach to even the most basic elements.
Savoring that cracked pepper sourdough at Butterlamp, I understood that Butterlamp is more than just a place to eat. it’s a place to experience the heart of Southern hospitality through thoughtfully prepared food. It’s about respecting tradition while embracing quality ingredients and creating dishes that are both comforting and subtly refined. Butterlamp likely originated from the vision of its creators to establish a restaurant that brings a fresh, ingredient-driven approach to Southern comfort food in Nashville, a city that appreciates culinary artistry and heartfelt flavors. It stands as a testament to the enduring appeal of simple, well-executed food and its ability to create a welcoming and memorable dining experience.
If you’re looking for a taste of Southern comfort food elevated with quality ingredients in a warm and inviting setting in Nashville, Butterlamp is a destination that should be at the top of your list. It’s a place where you can enjoy both classic and innovative dishes, a true gem in Nashville’s diverse culinary landscape.
Bringing Warmth Home: Your Own Simple Yet Savory Cracked Pepper Sourdough
To capture the comforting yet subtly sophisticated flavor of Butterlamp’s cracked pepper sourdough in your own kitchen, begin with the simple ingredients of a sourdough loaf and the aromatic warmth of freshly cracked black pepper. This culinary journey celebrates the inherent goodness of well-made bread with a touch of savory spice, much like the comforting ethos at Butterlamp.
Embarking on this endeavor is a lesson in appreciating the simple beauty of a well-baked loaf and the delightful warmth of cracked pepper. Focus on the patient process of sourdough baking that unlocks its unique flavor and texture. Start with an active sourdough starter and good quality flour, the foundation of this satisfying bread.
Consider incorporating elements that reflect Butterlamp’s focus on highlighting the quality of simple ingredients. A generous addition of freshly cracked black pepper will enhance the inherent tang of the sourdough and bring out its savory character. The key is to let the quality of the flour and the aromatic pepper be the stars.
Pay close attention to the baking process, allowing the loaf to develop a beautiful crust and a chewy, flavorful interior. The aroma filling your kitchen will be a testament to the simple yet profound transformation of humble ingredients.
As you prepare this comforting bread, you’ll appreciate the ease and satisfaction of creating something both wholesome and flavorful. It’s a celebration of classic bread-making with a savory twist, minimal fuss, and the pure pleasure of enjoying a simply prepared yet deeply satisfying loaf, inspired by the comforting artistry of Butterlamp.
Chef’s Notes: Peppery Sea Salt Sourdough
• Cold proof enhances tang – Refrigerating the shaped dough overnight develops a more pronounced sour flavor and tightens the crumb for neater slicing.
• Hydration level matters – This dough sits around 75% hydration, which promotes an airy, open crumb—avoid adding extra flour even if it feels sticky.
• Customize the crust – You can swap black pepper for pink peppercorns or add chili flakes for heat the sea salt flakes give that signature crunch, so don’t skip them.
• Steam equals rise – Always bake in a covered Dutch oven for the first phase. this traps steam, encouraging the dough to spring upward instead of outward.
• Scoring style counts – Deep, confident slashes not only look professional but help control how the loaf expands during baking.
• Autolyse helps gluten – That initial 30-minute rest lets the flour hydrate fully and naturally strengthens the dough with less effort.
• Use rice flour in basket – To prevent sticking in the proofing basket, dust it with rice flour instead of wheat flour—it doesn’t absorb as much moisture.
• Starter must be active – Use your starter at its peak (when bubbly and doubled) to ensure proper fermentation and rise.
• Timing is flexible – You can stretch the proofing and fermenting phases slightly to fit your schedule without compromising quality.
• Great for gifting – This loaf looks stunning when wrapped in parchment with twine—perfect for holidays, housewarmings, or dinner parties.
Peppery Sea Salt Sourdough
Get ready to fall in love with a rustic artisan loaf bursting with fresh cracked pepper and flaky sea salt! This vibrant sourdough recipe elevates every bite with its chewy crumb, tangy fermentation, and a perfectly seasoned crust. Channeling the excitement of top chefs, we’ll guide you through an easy method to achieve bakery-quality results at home. No fancy gear or weird ingredients—just pure flavor magic.
4
loaves30
minutes45
minutes430
kcal4
hours5
hours15
minutesKeep the screen of your device on
Ingredients
- bread flour
3 cups bread flour provides extra gluten structure for a chewy bite
water
1 cup water lukewarm
sourdough starter
1 cup active sourdough starter ripe and bubbly for lift and sour tang
fine sea salt
1½ teaspoons fine sea salt balances flavor and strengthens gluten
- Topping
black pepper
2 teaspoons freshly ground black pepper coarse grind for a punchy bite
sea salt
1 tablespoon large-flake sea salt use flakey or kosher crystals for crunch
- Alternative Ingredients
Bread flour → all-purpose flour slightly less chewy
Fine sea salt → kosher salt increase amount by 25%
Sourdough starter → 2¼ teaspoons active dry yeast omit bulk ferment timing
Water → sparkling water extra lift
Black pepper → white pepper milder spiciness
Sea salt flakes → coarse kosher salt same texture
Bread flour → whole wheat flour denser, add ¼ cup extra water
Vegan option → keep as written naturally dairy-free and plant-based
Directions
- Mixing Autolyse – In a large bowl, whisk starter into water until melted, then fold in flour until no dry streaks remain. Cover and let rest 30 minutes this autolyse phase improves gluten network development for a better rise.
- Salt Bulk Fermentation – Sprinkle salt over the dough and perform four sets of stretch-and-folds every 20 min to build strength. Between folds, let the dough ferment at room temperature until doubled in size, about 3 hours total. Optional: you can refrigerate here for an overnight slow ferment to deepen sour notes.
- Shaping Proofing – Turn the dough onto a lightly floured surface and pre-shape into a boule, letting it bench rest for 15 min. Final-shape with tension and place seam-side up in a floured proofing basket. Cover and proof at room temp for 1 hour or refrigerate 4–6 hours for a tighter crumb and tang.
- Bake Finish – Preheat a covered Dutch oven to 475 °F (245 °C) for 30 min. Transfer dough onto parchment, mist or brush top with water, then generously grind black pepper and sprinkle sea salt crystals. Score the top, place in pot, cover, and bake 20 min. Remove lid, lower heat to 450 °F (230 °C), and bake 25 min more until deeply golden. Cool 1 hour before slicing to set the crumb.
Equipment
- Mixing Bowls
- measuring cups and spoons
- Dutch Oven
- pepper mill and salt grinder
- baking sheet
- Chef’s Knife
- Cutting Board
Notes
- • For a deeper sour taste, refrigerate the shaped loaf overnight rather than a quick room-temp proof.
• Serve warm slices with olive oil dip, herb butter, or alongside soups and salads.
• Add mix-ins to the dough like chopped olives, rosemary sprigs, or grated Parmesan before bulk fermentation for flavor twists.
• Use a razor blade or lame for razor-sharp scoring to ensure spectacular oven spring.
• Leftovers toast beautifully for breakfast or sandwiches freeze sliced for future meals.
Nutrition Facts
- Calories: 430kcal
- Fat: 3g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 820mg
- Potassium: 100mg
- Carbohydrates: 82g
- Fiber: 3g
- Sugar: 1g
- Protein: 14g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 4mg
FAQs: Peppery Sea Salt Sourdough
What kind of sourdough starter works best?
Any mature sourdough starter will do, but a white flour-based starter tends to give the best rise and mild flavor in this loaf.
Can I make this bread without a Dutch oven?
Yes, use a baking stone and an upside-down metal bowl or tray to mimic the steam effect—though the crust might be slightly less dramatic.
Why is my loaf too flat?
Flat loaves usually mean underproofing or overproofing—watch for dough that has doubled and passes the u0022poke testu0022 before baking.
Can I freeze the dough before baking?
It’s better to freeze the baked loaf or individual slices. Freezing unbaked sourdough can disrupt the fermentation and texture.
How do I know if my starter is ready?
It should double in size within 4–6 hours after feeding, appear bubbly, and smell pleasantly tangy—like yogurt or overripe fruit.
Is the black pepper too strong for kids?
Not at all! The heat is subtle and aromatic. For very sensitive palates, reduce the pepper to 1 teaspoon or omit it from the crust.
Can I use whole wheat flour?
Yes, but it will be denser. Substitute up to 50% of the bread flour and add a bit more water to maintain hydration.
What’s the difference between flaky sea salt and kosher salt?
Flaky sea salt adds texture and a pop of crunch on the crust, while kosher salt has a cleaner, sharper mineral taste but less visual appeal.
How long does the bread stay fresh?
Stored at room temperature in a paper bag or wrapped in a towel, it stays fresh for 2–3 days. For longer storage, freeze it sliced.
Can I add toppings besides pepper and salt?
Absolutely! Try everything bagel seasoning, sesame seeds, za’atar, or even shredded cheese for a savory twist.
