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FOR THE RUSTIC BREAD:
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1. Activate Yeast: In a large mixing bowl, combine the warm water, granulated sugar (if using), and instant dry yeast. Let stand for 5-10 minutes, until the mixture is foamy.
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2. Mix Dough: Add the flour, salt, and 1 tbsp olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms and all the flour is incorporated. Do not overmix.
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3. First Proof: Lightly oil a clean bowl. Transfer the dough to the oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5 to 2 hours, or until at least doubled in size and bubbly.
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4. Shape Loaf: Gently turn the risen dough out onto a lightly floured surface. Gently shape it into a tight round ball by pulling the edges underneath and turning it with cupped hands. Do not punch out all the air.
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5. Second Proof: Place the shaped dough onto a piece of parchment paper. Cover loosely with plastic wrap or a damp towel. Let it rise for 45-60 minutes, or until noticeably puffy.
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6. Preheat Oven: While the dough proofs for the second time, place a Dutch oven (with its lid) into your oven and preheat it to 450°F (232°C). Allow it to preheat for at least 30 minutes.
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7. Bake Bread: Carefully remove the hot Dutch oven from the oven. Gently lift the dough by the parchment paper and transfer it into the hot Dutch oven. Score the top of the dough with a sharp knife or razor (a cross or a few slashes). Cover with the lid and bake for 30 minutes.
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8. Finish Baking: Remove the lid and continue baking for another 10-15 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
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9. Cool: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing (at least 1 hour).
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FOR THE HAND-CHURNED BUTTER:
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1. Churn Cream: Pour the cold heavy cream into the bowl of a stand mixer fitted with a whisk attachment (or use a food processor). Whisk on high speed. The cream will go through stages: soft peaks, stiff peaks, then it will curdle, and finally separate into yellow butter solids and a thin liquid (buttermilk). This usually takes 5-10 minutes.
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2. Separate Butter: Pour the mixture through a fine-mesh sieve lined with cheesecloth or directly into a bowl, separating the butter solids from the buttermilk. Reserve the buttermilk for other uses (e.g., pancakes, biscuits).
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3. Wash Butter: Transfer the butter solids back into the mixer bowl or a clean bowl. Add a few cups of ice-cold water. Using a clean spatula or your hands, press and work the butter, squeezing out more buttermilk. Discard the cloudy water. Repeat this washing process 2-3 times until the water runs mostly clear. This step is crucial for removing milk solids, which extends the butter's shelf life and improves flavor.
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4. Salt and Shape: Press out as much remaining water as possible from the butter. Add the fine sea salt to the butter and mix thoroughly. You can shape it into a log or block using parchment paper or simply place it in a small dish.
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5. Chill: Refrigerate the butter for at least 30 minutes to firm up before serving. Serve chilled with the warm rustic bread, optionally topped with flaky sea salt.
