Artisan Bread Recipe and Flavored (Compound) Butters (2024)

FAQs

What is the Flavouring compound for butter? ›

Artificial butter flavoring is a flavoring used to give a food the taste and smell of butter. It may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute to its characteristic taste and smell.

Butter, technically a dough enrichment, tenderizes bread dough and limits gluten development, yielding a softer, more tender crumb and a richer flavor. The butter in this sourdough babka dough makes the interior tender—and delicious. Photo by Maurizio Leo.

A compound butter ("beurre composé" in French) is simply butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic.

Using Compound Butter

Compound butter adds richness and pungency to simple grilled meats, fish, vegetables, beans, pasta, breads and eggs. A few ways to use it: Spread it on baked goods such as bread, rolls and biscuits, …

Diacetyl and acetoin are two compounds that give butter its characteristic taste.

Fat. If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

Putting some sort of topping on your bread dough before you bake is a great way to add flavor, texture, nutrition, and visual appeal to almost any bread. The landscape of options is vast, and it's also something you can experiment with on your own as you learn to personalize your bread baking.

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Compound butter can be kept refrigerated for several days. They can also be frozen for several months by being wrapped in plastic wrap and stored in plastic freezer bags.

What is the point of compound butter? ›

Compound butter, or finishing butter, is a type of butter that is mixed with herbs, spice blends, and other ingredients that give it a savory or sweet flavor. The term compound butter encompasses countless recipes and flavor profiles.

This is Gordon Ramseys recipe which is as follows 200g of unsalted butter at room temperature 1 tsp of parsley 1tsp of chevil 1 tsp of tarragon salt and pepper Mix together until all combined Put it on some gladwrap and roll into a log and then put into the fridge ready for use.

Once the compound recipe is complete, you must store butter in the refrigerator as you normally would. In many cases, herb-infused compound butter can last up to two months in the refrigerator. However, storage time really depends on the ingredients you've included in the compound butter recipe.

Bring your butter to room temperature.

Cold butter won't blend with your mix-ins, and melted butter won't keep its consistency to hold them in place. Room temperature is like Goldilocks and the Three Bears: not too cold and not too hot.

Every cooked meat, every protein, benefits from a good compound butter because it allows the fat to baste and add additional flavor. It's typically incorporated with fresh or fragrant aromatic herbs. As it heats up, the oils and fat heat up, releasing the oils and aromatics for an additional depth of flavor.”

Diacetyl is a naturally occurring substance that gives butter its characteristic flavor and aroma, and is often a component of artificial flavoring formulations. Acetoin, a closely related chemical, also occurs naturally and is an ingredient in many flavoring formulations, perfumes and essences.

Butter flavor is often created by isolating compounds like diacetyl, acetyl propionyl, or acetoin. These compounds can be sourced from butter, soybeans, or other oils. Mixing any of these compounds with water and other ingredients creates a rich buttery flavor that many consumers have come to know and love.

Butter is a mixture of various fatty acids, including butyric acid (C4H8O2), caproic acid (C6H12O2), caprylic acid (C8H16O2), capric acid (C10H20O2), lauric acid (C12H24O2), myristic acid (C14H28O2), palmitic acid (C16H32O2), stearic acid (C18H36O2), and arachidic acid (C20H40O2).

Lactones, ketones and aldehydes are the key aroma compounds in sweet-cream butter. ... ... In addition to milkfat, butter contains moisture, curd (milk proteins, milk ash, lactose and other minor constituents) and commonly salt.