InstructionsReset

1. Make dough

   Mix water, honey, and egg yolk in a large bowl
2. Add sourdough starter and mix well
3. Add bread flour on top and mix until shaggy
4. Continue to mix thoroughly with a wet hand until no lumps remain
5. Rest for 1 hour at around 23C/75F
6. Add salt and reserved water, mix by hand until thoroughly incorporated
7. Rest for 30 minutes

8. Stretch & folds

   Perform a stretch & fold with wet hands, about 8 folds or until you feel resistance
9. Flip the dough and shape into a ball
10. Rest for 40 minutes
11. Check for gluten development with the windowpane test- if failed, repeat stretch & folds and wait 40m

12. Laminating dough

    Drop dough onto lightly moistened surface
13. Stretch dough outward into very wide, thin sheet. Be gentle and don't tear the dough.
14. Grate about half of the frozen butter evenly over dough sheet
15. Seal butter with a letter fold: fold one third of each side of the dough toward the middle, overlapping each other.
16. Grate about 2/3 of remaining frozen butter onto the top of your letter fold, then repeat the letter fold perpendicular to the first.
17. Add rest of remaining frozen butter and do another perpendicular letter fold.
18. Do one last perpendicular letter fold without adding more butter.
19. Cover dough and rest for 40 minutes.

20. Coil folds

    Perform the first of four coil folds, then rest 40 minutes.
21. Perform the second coil fold, then rest 40 minutes.
22. Perform the third coil fold, then rest 40 minutes.
23. Perform the fourth and final coil fold
24. Rest dough 90 minutes, or until it visibly rises

25. Shaping

    After resting, dust your workspace and a banneton with flour
26. Scoot some flour under dough with bench knife to make sure it doesn't stick to the table
27. Shape dough into rectangle, then letter fold
28. Tuck corners of one end toward the middle, then pull triangle tip formed by folded corners over middle and start tightly rolling this folded bundle toward you
29. Pinch and seal the two ends
30. Dust rice flour on top of the dough
31. Drop dough into dusted banneton seam side up, then do some extra sealing along the middle with little pinches

32. Cold proof

    Let dough rest overnight in the fridge for 12 to 24 hours

33. Baking

    Preheat oven and dutch oven to 475 for at least 30 minutes
34. Take dough out of fridge, dust with some flour, then drop onto parchment round
35. Lower parchment round into preheated dutch oven
36. Return dutch oven to oven and bake for 20 mins with the lid on
37. Remove the lid and bake for an additional 15-20mins

38. Cool

    Place bread onto a rack to cool fully