Pull out your starter from the fridge and Feed starter the night before
feed:
-70 grams water
-80 grams for flour
Next morning feed again (dump out half first, I use this part to make focaccia)
Then feed again with
-70 grams water
-80 grams for flour
2-3 hrs later when starter is ready, mix the dough
(This will make 2 loaves)
-160 grams starter
-730 grams warm water
-20 grams salt
-1000 grams flour
Let rest for 30 minutes then Stretch and fold the first time.
Wait another 30 minutes then add ½ cup grated butter (a bit each stretch and fold, I just press into the dough lightly and then stretch and fold, repeat)
Wait another 30 minutes then do a set of coil folds.
Bulk ferment for about 4 hours covered.
Then cut the dough in half and form 2 loaves .
(I put into parchment paper lined loaf tins.)
Cover and Cold proof overnight in the fridge.
In the morning preheat oven to 425°
Score the loaf, then spray with water and cover with another loaf tin.
Bake in oven for 15 min.
Take the top tin off and lower oven temp to 375° for 25 min.
When finished, rub a bit of butter on the top (if you like the top to be a little softer instead of chewy) and remove from loaf tin to let cool on a wire rack for at least 2 hrs before cutting into.
ENJOY!